By Domini & Peaches Kemp

CORPORATE DINNER MENU

CORPORATE DINNER MENU


 

SET one

Starters

Duck liver pate with pear chutney, toasted brioche, micro leaves St Tola Goats cheese tart,
creamed leeks, roast cherry tomato vinaigrette, greens (V)

Salad of Bellingham blue, pear, candied walnuts (V)(FL)

Caprese salad, basil salsa verde (V) (FL)

_______

Main Course

(please choose one of the following)

Roast supreme of Irish chicken, field mushroom and tarragon cream, pomme puree (FL)

Pan fried sea bream, salsa verde, celeriac (FL)

Irish sea trout, lemon beurre blanc, asparagus (FL)

Confit of duck, pak choi, Asian dressing (FL)

Braised daube of Irish beef bourguignon, pomme puree, roast root vegetables (FL)

_________

Dessert

(please choose one of the following)

Fresh fruit tart, raspberry caramel, lemon curd cream

Sticky toffee pudding, toffee & crème fraiche sauce, vanilla cream

Chocolate brownie plate, strawberries (FL)

Spiced poached pear, pecan crumble, toffee sauce, vanilla cream

Freshly brewed Fair Trade and organic tea and coffee

__________

SET two

Starters

(please choose one of the following)

Antipasti plates (FL)

Spiced prawns, mango, cucumber and red onion salsa, micro greens and minted yoghurt (FL)

Fivemiletown soft goat’s cheese, pickled beetroot, candied walnuts, micro leaves (V)(FL)

Smoked Irish salmon, potato and salmon salad, pickled cucumber, micro leaves (FL)

Chargrilled asparagus, tomato, chive crème fraiche, rocket (V)(FL)

__________

Main Course

(please choose one of the following)

Pan-fried fillet of sea bass, Asian greens, chilli, lemongrass,
tamari, spring onion, ginger dressing(FL)

Hake, piquillo peppers, capers, edamame beans, lemon oil (FL)

Roast rump of Wicklow lamb, flageolet puree, roast baby
vegetable, fondant potato, rosemary jus (FL)

Irish dry-aged rib eye, horseradish crème fraiche, rocket, shallots, fondant potato (FL)

Fillet of Irish salmon, tarragon beurre blanc, asparagus

________

Dessert

(please choose one of the following)

Tiramisu with biscotti

Warm pear, ginger and frangipane tart, spiced caramel, vanilla cream

Domini’s rich chocolate mocha tart, cappuccino cream\

Lemon possets, raspberries, shortbread

Orange and Teelings whiskey puddings, Teelings whiskey cream

Freshly brewed Fair Trade and organic tea and coffee

_________

SET three

Starter

(please choose one of the following)

Foie gras terrine, apricot chutney, micro shoots, toasted brioche

Chargrilled spiced gambas, mango, cucumber, red onion (FL)

Irish crab, parsley, lemon, crostini, micro herbs

Salad of Silverhill duck, truffles, baby carrots (FL)

Classic platter of Irish seafood (FL)

__________

Main Course

(please choose one of the following)

Pan fried halibut, cavolo nero, cauliflower purée, smoked bacon with tomato & chervil beurre blanc (FL)

Chargrilled fillet of Irish Hereford beef, fondant potato, braised shallot Café de Paris butter & watercress (FL)

Roast fillet of Irish monkfish, air dried ham, buttered leeks, Champagne sauce (FL)

Roast loin of Wicklow lamb, raita, pomegranate, bulghur, coriander, mint

Irish barbary duck, marsala balsamic butter sauce, potato fondant (FL)

__________

Dessert

(please choose one of the following)

Classic apple tarte tatin, spiced caramel sauce, Calvados cream

Kemp Sisters tarte au citron, raspberries, vanilla cream

Strawberry cheesecake jam jars

Tasting plate of lemon: mini meringue pots, lemon and blueberry tarts, lemon drizzle cake

Rich chocolate fondant, honeycomb ice cream, berries

Freshly brewed Fair Trade and organic tea and coffee served with chocolate brownie bombs


(V) - Vegetarian (FL) - Flourless

Ingredients and garnishes may vary slightly due to seasonality or availability.