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Wedding Menus

SUGGESTED WEDDING MENUS 2019

“Quality ingredients, freshly prepared on your Wedding day”

At Killashee, food matters to us & our reputation is built on this. With this in mind, our Head Chef, Phillip Gleeson sources the best quality Irish ingredients & uses local suppliers wherever possible including Redmond Fine Foods, La Rousse, Keeling’s Farm Fresh, Golden Hill Farm Ice-Cream & Pat Clarke’s Micro Herbs Farm in Kildare.
Phillip & his Culinary Team have designed a collection of sumptuous dishes for your consideration. It is very important to us that the menu on your Wedding Day is tailored & personalised to you & your tastes.  As a result, we invite you to one of our dedicated Wedding Menu Tasting Evenings two months in advance of your big day, where you will get the chance to taste some Canapés & other arrival food options & also a tasting of your proposed Wedding Menu.

Appetisers

1st Course

Tian of Irish Crab Meat, Avocado Puree, Pickled Cucumber & Dill, Foccacia Crouton, Red Pepper Coulis, Micro Coriander
Smoked Salmon & Crab Roulade, Avocado Puree, Sesame Seed Crust, Apple and Dill Vinaigrette, Rocket Salad
Confit Duck Spring Roll, Ribbon Vegetable & Sesame Salad, Hoi Sin & Orange Dressing
Goats Cheese & Honey Mousse, Beetroot Puree, Roast Beetroot, Sourdough Croutons, Orange & Sherry Vinaigrette 
Classic Caesar Salad, Baby Gem Lettuce, Crispy Parma Ham, Garlic Sourdough Crouton, Creamy Caesar Dressing
**Add Chicken (Supplement applies)
Poached Chicken, Wild Mushroom & Truffle Tart, Candied Walnut, Baby Cress, Tomato and Basil Dressing
Creamed Spinach & Feta Cheese Tart, Red Onion Compote, Cherry Tomato, Herb Oil, Baby Cress
Smoked Salmon, Treacle Brown Bread, Pickled Cucumber, Dill & Lemon Creme Fraiche, Caper Berry Vinaigrette
Tiger Prawn Salad, Fennel Ceviche, Radish & Rocket Salad, Orange, Herb Broiche Crumb, Marie Rose Sauce

Soup/Sorbet

2nd Course

Soup:
Cream of Potato & Spinach Soup with Spring Onion
Cream of Sweet Potato Soup with Smoked Bacon Crisp
Traditional Cream of Vegetable Soup with Fresh Herbs 
Butternut Squash & Parmesan Soup with Thyme Oil
Cream of Carrot & Coriander Soup
Mediterranean Soup with Basil Oil
Wild Mushroom & Truffle Soup with Tarragon Cream

Sorbets:
Lemon, Passion Fruit, Mango, Water Melon & Lime,
Pineapple, Raspberry, Strawberry
Champagne & Strawberry* (Supplement Applies)
 
(All soups can be prepared without cream & garnish)
 

Main Course

3rd Course

Slow Roasted Prime Irish Beef Fillet Medallions with Scallion Mash, Celeriac & Truffle Puree, Roasted Shallot & Thyme Sauce 
Roast Rump of Lamb, Pea & Mint Puree, Garlic Mash, Cherry Tomatoes & Rosemary Jus
Roast Supreme of Irish Chicken, Sweet Potato Puree, Colcannon Potato & Whole Grain Mustard Sauce
Slow Roast Prime Irish Sirloin of Beef, Mushroom Ragout, Chive Mash, Pea Cress & Port Jus
Seared Fillet of Sea Bass, Cauliflower Puree, Pomme Puree, Vegetable Crisp, Dill, Shrimp & Champagne Sauce
Fillet of Salmon, Saffron & Garlic Roasted Prawn Risotto, Sauce Vierge, Parmesan Tuile & Baby Cress
Pan fried Fillet of Cod, Pea Puree, Parsley Mash, Clam, Tomato & Chive Butter Sauce
All Main Courses are inclusive of Fresh Vegetables & Potatoes
Seasonal Prime FIsh Available on Request
Vegetarian Options
Spinach & Feta Tortellini, Romesco Sauce, Crispy Basil, Baby Herbs  
Wild Mushroom & Spinach Risotto, Parmesan Crisp, Baby Herbs  
Thai Red Vegetable Curry, Steamed Rice, Sweet Chilli & Coriande Yoghurt  
 

Desserts

4th Course

Pavlova, Strawberry Whipped Ganache, Fresh Strawberries, Meringue Drops, Strawberry Coulis
Gourmet Chocolate Mousse, Orange Gel, Chocolate Soil, Praline Cream
Warm Apple & Cinnamon Crumble, Sauce Anglaise, Vanilla Ice Cream
Lemon Tart, Toasted Meringue, Blueberry Gel, Lemon Meringue Shards
Passion Fruit Cheesecake, Ginger Crumb, Compressed, Mango Coulis
Warm Chocolate Brownie, Chocolate Sauce, Raspberry Sorbet
 
Killashee Signature Assiette
 
Add ice cream to any of the above desserts- €1 supplement per person

Tea/Coffee

5th Course

Tea & Coffee
Tea & Coffee with Petit Fours

We are happy to cater for vegetarian, vegan, coeliac & any other dietary requirements of guests

*Please note there is a minimum 5 course menu required.
*All Main Courses are inclusive of Fresh Vegetables, Roast & Baby Potatoes
*Please note the menus & prices are valid for all 2019 bookings, there may be alterations to menu selections & prices for 2020 weddings.

*The prices are based on one choice per course & are inclusive of V.A.T.
*If a choice is required in any course a €5.00 supplement must be added onto the more expensive of the two options required.
*Children’s Menus are available starting from €16.50 for a 3 course menu or half of the adult 5 course menu at half of the adult menu price

Drinks Reception Food & Nibbles Options

Selection of Canapés:
Mini Shephard's Pie
Smoked CodRisotto Balls
Tomato, Feta and Basil Bruschetta
Crispy Mozzarella Sticks with Chilli Dip

*Note Canapés selection can vary.
*The above is a typical Chef's Selection
Selection of Mini Sliders:
Mini Pulled Pork, Asian Slaw
Mini Beef Burger, Relish and Pickle
Mini Smoked Salmon, Rocket and Horseradish Wrap
Strawberries dipped in chocolate (10 per portion)
Selection of Marcaroons (3 per portions)
Selection of Milkshakes
Homemade Mince Pies (2 per portion)
Selection of Sandwiches
Selection of Homemade Fruit Scones, Raspberry Jam & Vanilla Cream 
Cheese & Cured Meat Buffet
Selection of Cheeses, Cured Meats, Chutneys, Crackers & Grapes
*minimum of 50% of total amount of guests 
Carving Station
Ham or Roast Turkey or Roast Leg of Lamb, Fresh Rolls & a Selection of Sauces served to the guests by our chef
**minimum of 50% of the total amount of guests 

Evening Reception Food Options 

Selection of Sandwiches & Cocktail Sausages (served buffet style)
Selection of Sandwiches & Chicken Goujons (served buffet style)
Southern Fried Chicken and Wedges Snack Box Style 
Selection of Pizzas (served buffet style)
Chicken Curry and Rice (served buffet style) 
Deep Fried Fish & Chips
 
Killashee has an extensive Wine List for Brides & Grooms to choose from for their Special Day.