DINNER WILL BE SERVED IN THE CASTLE'S  BANQUETING ROOM WITH ITS SPECTACULAR DECOR OF CHANDELIERS, HANPAINTED SILK PANELS AND LARGE MIRRORS.

We can seat up to 200 of your guests in the banqueting room and up to 60 guests in the main Castle

Floor to ceiling French doors, let in the sunlight and open up to the Banqueting terrace overlooking the lush, flower filled walled garden and the rolling hills of the lovely Laois countryside. Make a statement at your wedding by treating your friends and family to a once in a lifetime celebration with a menu designed especially for you.

Our head chef Graham and his dedicated team in the kitchen, together with our Banqueting front of house Team will do all they can to ensure your wedding banquet will be a fantastic experience. Many of the ingredients on our menu are supplied by the Castle’s own organic kitchen garden.

Your Wedding Breakfast is made up of a starter, a soup and sorbet, a choice of two main courses, followed by dessert, tea and coffee.

 

Wedding Banqueting Menus

 

1.Starters

Chicken Liver Terrine
With Apricot Chutney and savoury crackers
(Gluten, Milk)

 

Shredded Smoked Chicken
With Bean Sprout Salad and Mildly Spiced Peanut Sauce
(Peanuts, Soya, Sesame)

 

Smoked Chicken Caesar Salad
Cos lettuce, croutons and smoked chicken, in a creamy garlic dressing
(Eggs, Milk)

 

Chilled Smoked Salmon
With baby Shrimps and Lime Dressing
(Fish, Crustaceans, Mustard)

 

Chilled Tomato, Mozzarella and Basil salad (Seasonal)
With mixed leaves
(Milk, Mustard)

 

Parma Ham with Rocket Tapenade
With mixed leaves, Roasted Red Pepper and Parmesan shavings
(Milk, Mustard)

 

Warm Caramelised Onion Tart
With herbs & Salad leaves
(Gluten, Mustard)

 

Warm Goats cheese and herb Crostini
With Semi sun dried tomatoes and mixed leaves
(Milk, Mustard)

 

Terrine of Duck Foie Gras
With Fig Chutney and mixed leaves
(Milk, Mustard, Gluten)

 

Crab & Prawn Tian
With Tomato Concasee, Cucumber & Spring Onion, Baby Leaves, Lime Crème Fraiche
(Crustaceans, Milk)

 

Seared Scallop & Clonakilty Pudding (€3 per person supplement)
With Baby Pea & Spinach Puree, Crispy Pancetta, Chive Beurre Blanc, Micro Herbs
(Gluten, Molluscs, Milk)

 

Smoked Duck & Feta Cheese Salad
With Orange, Slow Roasted Cherry Tomato, Rocket Leaves, Beetroot & Balsamic Dressing
(Milk, Mustard)

 

 

2.Soup

 

Snow Pea with a Hint of Chilli
(Milk, Soy)

  

Tomato & Roast Pepper Soup
With cream and our own basil pesto
(Milk, Soy)

 

Sweet Potato Soup
With cream and cardamom
(Milk, Soy)

  

White Bean Soup
With chilli oil & coriander
(Milk)

  

Curried Carrot & Coconut Soup
Finished with coriander cream
(Milk, Soy)

  

Celeriac Soup
With wild rocket pesto and cream
(Milk, Soy)

  

Butternut Squash Soup with Sage
Finished with cream & pumpkin seeds
(Milk, Soy)

  

Parsnip & Pear Soup
With cream and caramelized pecan nuts
(Nuts, Milk, Soy)

 

Sorbets

Pink Grapefruit

Raspberry

Lemon

Lime

(Milk, Mustard)

 

 

3.Main Course
 

Char grilled Chicken Breast
With Lime, Chilli & Coriander Cream
(Milk)

 

Roast Cornfed Chicken Breast
Served with Lemon, Thyme & Roast Garlic Jus

 

Stuffed Loin of Irish Pork
With Wild Mushroom Sauce
(Gluten, Milk)

 

Confit Leg of Barbary Duck
With Spiced Apple & Plum Jus

 

Black Angus Striploin
With a Shallot & Pepper Cream
8oz
(Milk)

 

Roast Beef Fillet (€3 per person Supplement)
With a Shallot and Pepper Cream
Or with a Red Wine Jus
6oz
(Milk)

 

Roast Rack of Lamb (€3 per person Supplement)
With Herb Crust & Rosemary Jus
(Gluten)

 

Pan Fried Seabass Fillet
With Prawn and White Wine Cream
(Fish, Milk, Crustaceans)

 

Pan Seared Gravalax of Salmon
With Pickled Courgette, Black Olive & Red Pepper Salsa, Horseradish lemon
Créme Fraiche
(Fish, Milk)

 

Herb Roasted Cod Fillet
Wrapped in Parma Ham, with a ragout of Seafood in a Pernod Cream & Tomato Butter Sauce
(Fish, Milk, Crustaceans, Molluscs)

 

Poached Salmon Fillet
With Garden Herb and White Wine Cream
(Fish, Milk)

 

 

4.Vegetarian Options

 The vegetarian starter is at the Chef`s discretion.

The main courses are as follows:

 

Roasted Vegetable Thai Curry
with smoked Tofu, Coriander & Thai Rice

Courgetti & Mediterranean Vegetable Tian
with Black Olive Salsa, Grilled Asparagus & Sun-Dried Tomato Sauce

Hazelnut & Spinach Baklava
with Carrot Sauce

 

  

Most main courses are served on a bed of julienne vegetables.

Baby boiled potatoes and sautéed potatoes with onions & garlic are served in bowls on the tables

All of our breads are freshly made each morning in our own kitchen by our dedicated team of pastry chefs.

The herbs we use are always fresh & are picked from our own walled kitchen garden. We use as much of the produce grown from our gardens as possible.

 

 

5.Deserts

All Desserts Are Home Made In Our Own Kitchen By Our In-House Pastry Chef

 

Meringue Nest
With Cream & Strawberries (Seasonal Berries)
(Egg, Milk)

 

Dark Chocolate Mousse
With Honeycomb Ice Cream served in dark chocolate cup
(Milk)

 

Sticky Toffee Pudding
With Toffee Sauce and Vanilla Ice Cream
(Gluten, Milk)

 

Tiramisu
Delicious light Mousse with Espresso coffee-soaked boudoir biscuits
(Milk, Gluten)

 

Apple Bakewell Tart
Apple Tart with Madagascar Vanilla Ice Cream
(Milk, Gluten)

 

Bread and Butter Pudding
With Chocolate Buttons Served with vanilla custard
(Milk, Gluten)

 

Warm Rhubarb & Blackberry Crumble
Served with Vanilla Ice-cream
(Milk, Gluten)

 

Key Lime Pie
Served with Blueberry Sauce
(Milk, Gluten)

 

Castle Durrow Dessert Plate (€3 per person Supplement)

Meringue Nest with Seasonal Fruit

Farmhouse Ice Cream in Tuile Basket

Chocolate Mousse in Chocolate Shell

(Milk, Egg)