A small selection from our ever evolving menus.
We also have a large selection of hot and cold canapé suggestons.
Please contact us for further information.
Baked goats cheese, home grown baby beetroot, rocket & borage with a balsamic dressing
Pea and pear soup with creme fraiche
Avocado & fresh Portavogie crab stack with a tomato & scallion vinaigrette
Chicken liver parfait with home made wheaten bread and crabapple shots
Cold poached side of Irish salmon with mixed seasonal leaves, broad bean & baby new potato salad with a maple & buttermilk dressing
Venison wellington with a blackberry, juniper & venison jus, braised red cabbage, dauphinois potatoes and braised leeks
Scallops, salmon, king prawns & mussels in a creme fraiche & dill sauce with a crispy rosti & caper topping, buttered french beans
Baked Boursin stuffed chicken breasts with mushrooms and red & yellow peppers, roasted mini new potatoes with sea salt & rosemary
Seville orange tart with home-made madagascan vanilla ice-cream
Rich chocolate torte with toasted almond crumbs
Summer fruit pavlova with a strawberry coulis
Sticky date pudding with butterscotch sauce
Panacotta with a film of fresh raspberry jelly, home-made granola and edible flowers
"Julia has provided the catering for The Honourable The Irish Society for the past 5 years to our complete satisfaction. She is an experienced and talented cook, un-phased by a 5 course formal dinner for VIP’s. Her punctuality is faultless.She is a pleasure to work with, and most adaptable to last-minute changes and requirements."