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Terms and Conditions Private / Fine Dining Menu Options Starter Smoked Salmon with Apple, Chive, Horseradish Crème Fraîche, Red Onion, Lemon and Baby Capers Caesar Style Salad with Smoked Chicken, Garlic Croutons, Roast Pine Kernels and Quail Eggs Tomato, Basil and Mozzarella with Slow Roasted Shallots, Olive Oil and Balsamic Crab Meat Salad with Lemon, Coriander, Marinated Beetroot and Curry Crème Fraîche Deep Fried Dublin Bay Prawn in Ketaifi Pastry, Marinated Cucumber and Chili Jam Goats Cheese and Tomato Spring Roll, Pickled Vegetables and Basil Puree Charentais Melon and Parma Ham, Cinnamon and Port Jelly, Nutmeg and Basil Californian Style Salad with Sun Dried Tomato, Roast Peppers, Black Olives, Feta Cheese and Rosemary Cream Dressing Ballotine of Duck and Foie Gras with Rocket Salad, Melba Toast and Fig Compote Warm Salad of Rabbit, Black Pudding, Asparagus and Oyster Mushrooms with a Smoked Bacon and Truffle Vinaigrette Honey Roasted Breast of Quail with White Bean and Mushroom Cream Sauce Pan-fried Scallops with Marinated Cucumber, Chili Jam and Cucumber Crème Fraîche Shellfish Cassoulet with Fresh Herbs in a light Jus de Nage Ballotine of Salmon with Sweet Mustard and Herb Potato Salad, and Chive Crème Fraîche Soup  Curried Mussel with Coriander and Coconut Puree Cream of Celeriac with Truffle Oil Cold Gazpacho with Goats Cheese Guacamole Cream of Mushroom and Madeira Sweet Potato and Lemon Grass with Coconut Milk Prawn Bisque with Brandy and Chive Cream Spiced White Bean Soup Onion and Tarragon Lentil and Smoked Bacon Main Course  Crispy Duck Leg Confit with Onion Potato and Honey Roasted Vegetables Seared Fillet of Beef Studded with Garlic, Caramelised Shallots, Mushroom, Smoked Bacon and Red Wine Jus Baked Supreme of Hake Wrapped in Parma Ham, Ratatouille and Beurre Blanc Pan Fried Monkfish with Lemon, Tomato, Basil, Tapenade and Orzo Roast Supreme of Chicken with Black Pudding, Foie Gras, Crispy Bacon and Caramelised Onion Braised Shank of Lamb with Haricots Blanc, Roast Garlic and Tomato and Basil Jus Roast Fillet of Monkfish with Spring Roll of Vegetables, Marinated Cucumber, Chili Jam and Crème Fraîche Slow Braised Rump of Lamb with Caramelised Onion. Mashed Potato and Red Wine Jus Fillet of John Dory with Tomato Tapenade and Vegetable Beurre Blanc Pan Seared Fillet of Veal with Smoked Bacon and Onion Polenta and Veal Boudin Confit Belly of Pork with Chomp Potato and Sweet Mustard Dressing Dessert  Vanilla Crème Brûlée with Cookies and Cream Ice Cream Tipsy Pudding with Mulled Red Wine and Honey Cream Cheese Classic Lemon Tart with Berry Compot Tiramisu Chocolate and Orange Mousse Peppered Red Berries with Vanilla Ice Cream Baked Chocolate Tart with Espresso Ice Cream Treacle Tart with Caramelised Nuts Walnut and Honey Tart with Coffee Ice Cream Tart Tatin with Vanilla Ice Cream Cheese Selection of International Cheese
Tel /Fax: 01 459 5560  Mobile: 086 8372142  Email: menuplanner@thecaterers.ie The Caterers 2002 - 2010