To insure that everyone's needs are met there are 8 menus to choose from, and the hotel will be happy to deal with any special requests and dietary requirements
Prices are based on one choice pre-set Menus - to incorporate any other choices on to your menu will incur an additional cost. Should you require information & advice on prices or menu choices, please contact a member of our Banqueting Management.
Menu A
| Serving: |
|---|
| Chefs Farmhouse Egg Mayonnaise |
| Fresh Vegetable Broth |
| Roast Breast Of Chicken with a Smoked Bacon & Seasoned Onion Farcis. |
| Fresh Fruit Pavlova with Fruit Coulis |
| Tea or Coffee |
| After Dinner Mints |
Menu B
| Serving: |
|---|
| Parisienne of Melon with a Baileys Cream, a Peach Liqueur or Fruit Coulis Supreme. |
| Cream of Vegetable Soup |
| Roast Stuffed Turkey & Baked Ham Served with Selection of Market Vegetables & Potatoes |
| Strawberry Cheesecake with Fresh Cream & Fruit Coulis |
| Tea or Coffee |
| After Dinner Mints |
Menu C
| Serving: |
|---|
| Chicken & Mushroom Vol au Vents |
| Cream of Leek & Potato Soup |
| Prime Roast Sirloin of Beef Selection of Market Vegetables & Potatoes |
| Pear Denise served with Fresh Cream and a Caramel Sauce |
| Tea or Coffee |
| After Dinner Mints |
Menu D
| Serving: |
|---|
| Spicy Chicken Caesar Salad |
| Tomato & Basil Soup with Garlic Crouton |
| Grilled Darne of Salmon Served with a Selection of Market Vegetables & Potatoes |
| Strawberry Mousse in a Dark Chocolate Cup with Fruit Coulis |
| Tea or Coffee |
| After Dinner Mints |
Menu E
| Serving: |
|---|
| Breaded Garlic Mushrooms |
| Cream of Carrot & Coriander Soup |
| Roast Stuffed Leg of Lamb Served with a Selection of Market Vegetables & Potatoes |
| Meringue Nest on a Bed of Butterscotch Sauce with Strawberries & Cream |
| Tea or Coffee |
| After Dinner Mints |
Menu F
| Serving: |
|---|
| Rosettes of Smoked Salmon with Quenelles of Cream Cheese, Chive & Tomato |
| Beef Consume with Julienne of Fresh Vegetables |
| A Light Champagne Sorbet |
| Choice Medallions of Beef Coated in Cracked Peppercorn Flamed with VSOP Brandy Finished with Beef Jus. Vegetables & Potatoes |
| A Medley of Desserts |
| Tea or Coffee |
| After Dinner Mints |
Evening Buffet
| Serving: | |
|---|---|
| Tea/ Coffee and Sandwiches | |
| Cocktail Sausages | |
| Savoury Vol-au-Vents | |
| Sausage Rolls | |
| Chicken Drumsticks | |
| Chicken Goujons | |
| Basket of Chips | |
| BLT Rolls | |
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Carrickdale Hotel & Spa, Carrickcarnon, Ravensdale, Dundalk, Ireland
Tel: 042 938 0900 Fax: 042 937 1740 Email : manager@carrickdale.com
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