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Emerald Proposal

Guinness Jazz Trio on Arrival

Tea/Coffee, Luxury Biscuit & Cookie Selection and Mini
Muffins (Cup Cakes) & Mini Scones (50:50 Ratio) with Fruit
Preserve and Cream on Arrival

Arrival Reception for all Guests
Sparkling Wine with Strawberries or Iced Tea / Fruit Sangria
(Summer) or Hot Fruit Sangria / Mulled Wine (Winter)

Chaircover & Sash

Sumptuous Five Course Menu

Freepour of Wine with Dinner
(please ask your wedding coordinator for details)

Wine for Toast
(please ask wedding coordinator for details)

Evening Reception
Cocktail Sausages, Chicken Goujons, Freshly Cut Sandwiches
and Tea/Coffee


To Start – Choose One

Ardilaun Chicken Caesar Salad, Cos Lettuce, Smoked Bacon Lardons and Parmesan Cheese in a Creamy Dressing.
Connemara Smoked Salmon, Caper Dressing and Young Leaves.
Ardilaun Melon Plate of Trio of Melon with Fruit and Coulis.
Salad of Slow Roasted Cherry Tomatoes, Baby Mozzarella, Shaved Red Onions, Croutons and Mixed Leaves, Balsamic Vinaigrette.
Pastry Tart of Red Onion and Cashel Blue Cheese with Petit Salad and Pomegranate Dressing.

Soups - Choose One

Carrot, Ginger and Honey or Mushroom, Rocket and Walnut or Celeriac, Parmesan and Sage
or Broccoli, Spinach and Brie or Root Vegetable and Thyme

Main Course – Choose Two

Seared Filet of Rossaveel Cod on Inverin Crab Meat, Courgette, Fennel and Tomato Risotto, Saffron and Basil Cream.
Slow Roasted Sirloin of Beef with Red Onion Jam, Yorkshire Pudding, Butternut Squash and Horseradish Jus.
Pan Roasted Supreme of Chicken with Puy Lentils, Pearl Onions and a Foie Gras Cream .
Pan Fried Sea Trout on Leek Fondue, Mussels and Dill Cream.
Lightly Smoked Pork Loin with Truffle Honey Roasted Parsnips, Shallot and Madeira Jus.

Dessert – Choose One

White Chocolate and Raspberry Crème Brulee Tart Served with Quenelle of Vanilla Bean Mascarpone,
Calvados Crème Chiboust and Filo Pastry Crisp
Warm Apple, Raisin and Cinnamon Crumble Accompanied with Honeyed Mascarpone Cream and Devon Style Custard.
Praline Scented Pavlova Topped with Rich Berry and Cointreau Compote, Condensed Milk Ice Cream.
Baked Lemon and Raspberry Tart served with Caramel Ice cream
Freshly Brewed Tea/Coffee and Little Afters