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.

FIRST FEASTS

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

 

MAIN FEASTS

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,

 

FOR AFTERS

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."

E.M. Coleraine