Sample Wedding Menu – Winter

Our award-winning chefs work in consultation with local suppliers to provide balanced
menus that are rich in nutrients & robust in flavour.

To Start

Duck Liver Parfait, Pickled Baby Beets, Candy Walnut and Brioche
Trio of Kerry Salmon – Kenmare Select Smoked, Dingle Gin-Cured and Pan-Roasted, Textures of Cucumber

Middle Course

Lightly Curried Parsnip Soup
Cranberry Sorbet

Main Course

Rack of Kerry Hill Lamb, Baby Carrot, Aubergine, Fondant Potato and Thyme Jus
Fillet of Brill, Baby Spinach, Scallop, Lemon and Pine Nut Dressing Served with potato and vegetables

Dessert

Honey and Rosemary Creme Brûlée with Shortbread Biscuits
Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream