Buffet Dinner
Served To Table:
Pearls of Ogen Melon with Crabmeat, Prawns & Smoked Salmon
Cold Meat Mirror Buffet:
Oven Glazed Ham with Studded Cloves
Braised Ox Tongue
Baked Crown of Turkey Breast
Game Terrine
Roasted Prime Sirloin of Beef
Assorted Salamis
Cold Seafood Mirror Buffet:
Escalope of Salmon Mayonnaise
Mussels, Clams, Crab Claws, Oysters, Prawns, Cockles, Eel, Smoked Local Salmon, Smoked Trout & Smoked Mackerel, Lobster Terrine, Sole Pate
Sample Hot Dishes Options:
Roast Stuffed Loin of Pork, Apple Sauce
Roast Connemara Lamb with Mint Sauce
Roast Prime Rib eye of Beef, Chasseur Sauce
Tuna Steak, Caper and Lemon Butter
Paupiettes of Sole stuffed with Spinach and Trout Mousse
Baked Whole Salmon Wellington
Selection of Seasonal Salads, Baby Boiled Potatoes, Potatoes au Gratin, Garden Vegetables
Served to Table:
Dessert Plate
Selection of Local Cheese
Selection of Teas and Herbal Infusions
Cafetieres of Richly Roasted Coffee
Petit Fours
