Our Wedding Menu 

 
 

Starters

• Chicken Liver Paté served with Cumberland Sauce and Melba Toast

Duo of Cantaloupe and Honeydew Melon with Fresh Fruits and a Raspberry Coulis

Pepper Encrusted Smoked Mackerel Fillet with a Lemon and Chive Dressing

Warm Chicken Caesar Salad, Garlic and Herb Croutons, Crispy Bacon, freshly grated Parmesan Cheese

Bruschetta of Caramelised Red Onion, Chopped Tomato with Fresh Basil and Ardsallagh Goat’s Cheese

Chicken and Mushroom Vol-au-Vent with a light, White Wine Cream Sauce

Warm Goat’s Cheese and Roasted yme Tartlet with a Honey Infused Balsamic Dressing

Lightly Baked Puff Pastry topped with layers of Warm Tomato and Mozzarella Cheese

Atlantic Seafood Vol-au-Vent with a Chablis Sauce

Chilled Cocktail of Irish Seafood bound with a Prom Marie-Rose dressing over Field Greens and a Roasted Red Pepper Aioli

Tomato and Buffalo Mozzarella Cheese Salad on Seasonal Mixed Leaves with a Basil Pesto Dressing



Soups & Consumé


Vegetable Soup

Carrot, Coriander and Coconut Milk

Roast Parsnip and Thyme

Mushroom and Madeira

Cream of Leek and Potato

Broccoli and Toasted Almond

Cauliflower and Cashel Blue Cheese

Salthill Hotel Seafood Chowder

Vegetable Consommé with a Mushroom Ravioli

Beef Consommé with a hint of Sherry and Vermicelli Pasta

Chicken Consommé with Mini Potato Dumplings



Sorbets

(Optional - €3.50 per person)

 • Bitter Lemon with Fresh Mint Sprigs

Champagne and Strawberry

Raspberry with Crème de Cassis

Mango and Passion Fruit

 

Main Courses


Sesame Seed encrusted Roasted Loin of Pork with Apple Cider Gravy

Pan Roasted Supreme of Chicken with a Forest Mushroom and Madeira Sauce

Grilled or Poached Darne of Salmon with a Prawn Bisque and Brandy Flamed Jus

Traditional Roast Breast of Turkey with a Sage and Onion Stuffng over Oven-Baked Ham with a Rich Cranberry Infused Sauce

Baked Fillet of Cod over Colcannon, dressed with a Lemongrass Infused Cream Sauce

Baked Fillet of Hake over Colcannon served with a White Wine Sauce

Slow Braised and Tender Half-Duck with a Five-Spice and Star Anise Sauce

Roast Sirloin of Beef with a Yorkshire Pudding and Rich Bordeaux Sauce

Lightly Grilled Fillet of Sea Bass cooked with skin on a bed of Colcannon with a White Wine, Shallot, Lemon Butter and Cream Sauce

Grilled Fillet Steak cooked medium to well, finished with a Braised Shallot Red Wine Sauce or Brandy Peppercorn Sauce (Supplement of €6.50)



Vegetarian Options


Butternut Squash Risotto with Freshly Grated Parmesan

Bow-tie Pasta with Red Bell Peppers, Mushrooms, Roasted Shallots and Broccoli Florets in a Chardonnay and Light Cream Sauce

Stir fry of mixed Seasonal Vegetables with a Light Chilli Glaze on a bed of Savoury Rice and garnished with a Crispy Vegetable Spring Roll

Vegetarian Tortilla Wrap in a Lightly Spiced Tomato Sauce



Accompaniments

Please choose 1 from the first list and 2 from the second and third list. 


Traditional Mash

Creamy Mustard Mash

Horseradish Mash

Colcannon


Roast Potatoes

Potato Gratin

Croquet Potatoes

Aromatic Rice

Boiled, Buttered Baby Potatoes



Cauliflower Mornay

Broccoli with Toasted Almonds

Carrot and Parsnip Puree

Buttered Baton of Carrots

Braised Red Cabbage

Green Beans wrapped in Bacon

Puree of Swede

Mixed Green Salad

Sliced Courgettes with Tomato and Garlic



Desserts


Dark Chocolate and Macadamia Nut Brownie with Rich Chocolate Sauce

Bailey’s Cheesecake with Butterscotch Sauce

Warm Apple Pie drizzled with Creme Anglaise

Tiramisu dressed with a light Caramel Sauce

Warm Chocolate Lava Cake with a Baileys Infused Chocolate Sauce

Traditional Sherry Trifle with Creme Anglaise and Chantilly Cream

Black Forest Gateau with a Wild Berry Coulis

Cream Filled Mini Profteroles with a Warm Chocolate Sauce

Salthill Hotel Dessert Assiette - Choice of three mini versions of any of the above

Fresh Fruit Salad in a Swiss Chocolate Cup, served with Fresh cream

Warm Sticky Toffee Pudding with Buttescotch Sauce


All our desserts are served with Vanilla Ice-Cream