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
~~~
Fresh Creamed Vegetable Soup With Rustic Croutes
~~~
Breast of Cornfed Chicken
stuffed with sundried Tomato & ricotta cheese
Selection of Fresh Seasonal Vegetables & Potatoes
~~~
Cream Filled Profiteroles With Warm Belgian Chocolate Sauce
~~~
Freshly Brewed Coffee or Tea
After Dinner Mints
E39.50 per person
MENU B
Terrine of
With caramelised Apple & Calvados Jus
or
Tian of Smoked Irish Salmon and
w/ wonton crisp and basil pesto
~~~
Cream of Leek & Potato Soup With Herb Croutes
Or
Atlantic seafood Chowder
or
Pink Grapefruit Sorbet
~~~
Roast Sirloin of Prime Irish Beef With Champ Mash & Red Wine Reduction
or
Ovenbaked Fillet of Atlantic Seatrout
Selection of Fresh Seasonal Vegetables & Potatoes
~~~
Medley of Wedding Day Desserts
~~~
Freshly Brewed Coffee or Tea
Homemade Petits-Fours Selection
E47.50 per person
MENU C
Shredded Duck Salad With Lamb’s Leaf Lettuce, Purple Onion Jam & Balsamic Dressing
~~~
Chicken & Sweetcorn Chowder
Or
Gin & Tonic Sorbet
~~~
Rack of Pistachio Crusted
Or
Poached Seabass
With Roasted fennel, leek & Peppercorn Cream
Fresh Seasonal Vegetables & Potatoes
~~~
Fresh Strawberries & Cream
~~~
Freshly Brewed Coffee or Tea
Selection of Homemade Petits-Fours
E59 per person
MENU D
Smoked Irish Salmon With Mustard Salad, Lemon & Crisp Capers
or
Homemade Duck Spring Roll With
~~~
Choice of Freshly Made Soup or Chowder
or
Gin & Tonic Sorbet
~~~
Grilled Medallions of Beef Over Chive Mash with Irish Whiskey Cream
or
Pan-fried
Drizzled with Herb Butter & Pesto Essence
Fresh Seasonal Vegetables & Potatoes
~~~
Medley of Homemade Treats
~~~
Platter of Irish Cheeses
~~~
Freshly Brewed Coffee or Tea
Selection of Homemade Petits-Fours
E67 per person
Menu E - Absolute Gourmet Menu
Hot Seared Scallops on cold White Chicken With Sweetcorn Mustard, wild mushroom, puree of Watercress & Ginger
~~~
Sage Roasted Quail with eggplant salad and pomegranate dressing
~~~
Champagne Granita with raspberry cassis
~~~
Burnt Capsicum and purple basil cappuccino with pea green froth
~~~
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
Fresh Seasonal Vegetables & Potatoes
~~~
Assiette of Homemade Treats
~~~
Platter of Irish Cheeses
~~~
Selection of Homemade Petits-Fours
~~~
Baileys or Irish Coffee
E90 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
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
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
Tea or Coffee
E45 per person
