Wedding Menus
The County Arms, Birr, County Offaly has a variety of wedding menus available for your wedding reception which include local and seasonal produce. Special dietary requirements are also provided for.
MENU A
Golden Breaded Mushrooms with Garlic & Lime Aioli
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Fresh Creamed Vegetable Soup With Rustic Croutes
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Roast Crown of Turkey With Honey Glazed Ham & Cranberry Jus
Selection of Fresh Seasonal Vegetables & Potatoes
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Cream Filled Profiteroles With Warm Belgian Chocolate Sauce
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Freshly Brewed Coffee or Tea
After Dinner Mints
38 per person
MENU B
Masala Spiced Chicken Salad With Sweet chilli & Natural Yoghurt Drizzle
or
Chilled Duo of Melon With Orange Wedge & Homemade Berry Compote
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Cream of Leek & Potato Soup With Herb Croutes
or
Pink Grapefruit Sorbet
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Roast Sirloin of Prime Irish Beef With Champ Mash & Red Wine Reduction
or
Supreme of Irish Salmon Over Crushed Potato with Sun Dried Tomato Cream
Selection of Fresh Seasonal Vegetables & Potatoes
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Medley of Wedding Day Desserts
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Freshly Brewed Coffee or Tea
Petits-Fours Selection
45 per person
MENU C
Shredded Duck Salad With Lambs Leaf Lettuce, Purple Onion Jam & Balsamic Dressing
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Chicken & Sweetcorn Chowder
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Champagne Sorbet With Red Berry essence
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Rack of Pistachio Crusted Connemara Lamb With Wholegrain Mash & Mint Pesto Demi Glace
Fresh Seasonal Vegetables & Potatoes
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Fresh Strawberries & Cream
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Freshly Brewed Coffee or Tea
Selection of Homemade Petits-Fours
55 per person
MENU D
Smoked Irish Salmon With Mustard Salad, Lemon & Crisp Capers
or
Homemade Duck Spring Roll With Plum & Hoi Sin Amalgam
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Choice of Freshly Made Soup or Chowder
or
Gin & Tonic Sorbet
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Grilled Medallions of Beef Over Chive Mash with Irish Whiskey Cream
or
Pan-fried Halibut Steak Drizzled with Herb Butter & Pesto Essence
Fresh Seasonal Vegetables & Potatoes
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Medley of Homemade Treats
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Freshly Brewed Coffee or Tea
Selection of Homemade Petits-Fours
60 per person
Menu E - Absolute Gourmet Menu
Hot Seared Scallops on a cold White Chicken With Sweetcorn Mustard, wild mushroom, puree of Watercress & Ginger
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Sage Roasted Quail with eggplant salad and pomegranate dressing
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Champagne Granita with raspberry cassis
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Burnt Capsicum and purple basil cappuccino with pea green froth
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Pan-fried sea-bass fillet topped with cinnamon roasted spinach wrapped in filo pastry with herb infused tarragon veloute
Or
Medallions of Irish Beef Fillet with chilli glazed Dublin bay prawns, champ and Cajun cream
Fresh Seasonal Vegetables & Potatoes
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Assiette of Homemade Treats
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Platter of Irish Cheeses
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Selection of Homemade Petits-Fours
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Baileys or Irish Coffee
75 per person
MENU F - BUFFET MENU
Selection Of Breads
Ciabatta, Soda, Wholegrain, Tomato Foccacia, French Baguettes
Selection of Salads
Mixed Leaves, Potato, Coleslaw, Waldorf, Egg & Spring Onion, Pasta & Sweet pepper, Saffron Rice & Raisin, Tomato & Red Onion, Nicoise, Curried Chicken
Mirrored Display of Cold Cuts
Cracked Black pepper crusted Sirloin of Irish Beef
Baked Crown of Turkey
Honey Mustard Glazed Ham
Lemon & Thyme scented Breast of Chicken
Whole dressed Salmon with Crab toes, fresh water prawn smoked salmon & soft shell crab tian, pepperoni & salami selection
Hot Options
Wok fried strips of Beef Sirloin with sweet chilli, coriander & soy dressing
Stroganoff of Beef fillet in mushroom & brandy cream sauce
Chicken a la king with roast capsicum and wild mushrooms with basil
Basmati Rice with fresh herbs & balsamic dressing
Cashel Blue, Potato & Roast Garlic Gratin
Desserts
Baileys Cheesecake, Sheery Trfile, Fresh Fruit Salad, Profiteroles with Warm Chocolate Sauce, Mixed Berry Sponge, Apple Pie
Tea or Coffee
40 per person
