Molly's Larder - Wedding Menu Suggestions
Canope Suggestions:
Smoked Trout Pate with Cucumber Pickle on Crostini.
Salt and Pepper Squid with a Sweet Chilli Sauce.
Cauliflower and Cumin Fritters with Lime Yoghurt.
Mini Goats Cheese Tarts with Carmelised Onion & Pesto.
Prawns Wrapped in Filo Pastry with Thai Dipping Sauce.
Home made Chicken Liver Pate on Crostini with Redcurrant Chutney.
Crostini topped with Clonakilty Black Pudding and Carmelised Red Onion.
Grilled Bread with Aubergine Caviar.
Grilled Bread with Mashed Beetroot, Yoghurt, and Za,atar topped with Goat Cheese.
Mini Thai Fish Cakes.
Sushi.
Cocktail Sausages with a Honey & Mustard and Toasted Almond Glaze served in a Bread Bowl.
Teeny Yorkshire Puddings with Fillet of Beef and Horseradish Mayo.
Pastry Cups filled with Curried Mango Chicken.
Crostini with melted Mozzarella, Sunblushed Tomato and Basil Pesto.
Wholemeal Bread Bites with Oak Smoked Salmon and Crème Fraiche and Chives.
Mini Poppadoms with Avocado, Red Onion and Coriander Salsa.
Mexican Bites, Tortilla topped with Bean Puree, Avocado and a Tomato Salsa.
Teeny Weeny Fish and Chips.
Thai Crunchy Chicken and Peanut Cakes with a chilli dipping sauce.
Oriental Chicken in a Sesame Puff Pastry.
Baked Camembert with thyme and Garlic Croutons.
Pork and Noodle Balls with Thai Dips.
Capsicum Muffins with tapenade and mascarpone.
Puff pastry Gallettes with Feta, Pine Nut and Vine Cherry Tomato.
Spicy Lamb Koftas with a Cucumber and Mint Yoghurt in a Mini Pitta pocket.
Spiced Carrot Soup Sips.
Starter Suggestions:
Kilner Potted Salmon with Lime, Crème Fraiche and Horseradish and Chargrilled Lemon.
Potato Pancake with Oak Smoked Salmon, Crème Fraiche and Chives.
Potato and Clonakilty Black Pudding with Caramelised Red Onion and Roasted Vine Cherry Tomato.
Wild Mushroom Risotto.
Crotin of Goats Cheese with a peach chutney and Gold River Organic Leaves.
Slow Roasted Tomato, Mozzarella and Basil Tart.
Roasted Aubergine with a salsa of Walnut and Pomegranate.
Butternut Squash, Goats Cheese and Caramelised Carrot Tart in a Walnut Pastry.
Confit of Duck with Pomegranate Seeds and Stilton with Organic Salad Leaves Drizzled with Pomegranate Vinaigrette.
Terrine of Smoked Salmon and Trout Pate.
Tapas Platters.
Cajun Chicken Caesar Salad.
Smoked Haddock and Crab Cakes with an English Mustard Cream.
Thai Fish Cakes with a Dill & Lemon Mayonnaise.
Terrine of Duck, Pistachio and Cranberry Pate with a damson chutney and organic salad leaves.
Spicy Lamb Koftas with a cucumber and mint yoghurt and toasted flat breads served with salad leaves.
Sea Food Chowder.
French Onion Soup with a Cheese Croute and a Red Onion Compote.
Roasted Butternut Squash Soup with Crème Fraiche and Toasted Seeds.
Suggested Main Courses:
Roast Breast of Duck, Celeriac Mash and Cherry sauce.
Honeyed Confit of Duck with Sweet Potato Crisps.
Parma wrapped fillet of Chicken with Ricotta, Fresh Spinach and Apricots.
Supreme of Chicken with a Fig, Chesnut and Smoked Bacon Stuffing.
Pancetta Wrapped Fillet of Chicken filled with a Traditional Fresh Herb Stuffing.
Chargrilled Individual Fillets of Irish Beef with a Wholegrain Mustard Mash and a Wild Mushroom and Brandy Cream.
Butter Roasted Rib Eye Steak with a Celeriac Puree and a Maderia Cream.
Roast Whole Sirloin Beef (served at individual tables for smaller parties).
Roast Fillets of Organic Salmon with a Hazlenut and Red Pepper Salsa.
Fillets of Monkfish with proscuitto and a Vermouth Sauce.
Pistachio Crusted Monkfish with a Sauce Vierge.
Braised Lamb Shank with a Chunky Red Wine and Rosemary sauce.
Rack of Wicklow Lamb.
Roast Leg of Wicklow Lamb (served at individual tables).
Loin of Pork with Sweet Cider Apples.
Bacon Chop, Buttered Cabbage Mash and an Irish Whiskey Sauce.
Baked Lemon Crumb Crusted Fillets Cod with Black Pudding Mash.
Fillet of Sea Bass, crushed potato slow roasted vine tomato and fennel cream.
Chargrilled Swordfish with a Tomato and Basil Salsa and a Roasted Red Pepper Coulis.
Roasted Fillet of Halibut with a BeetRoot, Bacon and Black Pudding Dressing and a Horseradish Cream.
Fresh Tuna Loin, Baby Spinach and Balsamic Cherry Tomatoes.
Samples from the Barbeque:
Moroccan Spiced Butterflied Leg of Wicklow Lamb with an Avocado & Mango Salsa.
Garlic, Ginger & Soya Marinated Fillets of Chicken.
Fillets of Beef with a Peppercorn Crust.
Seared Fresh Tuna in a Citrus Marinade with a Pepper Salsa.
Whole Shrimp with a Garlic and Chilli Butter.
Samples from our Cold Buffet:
Roast Honey and Wholegrain Mustard Glazed Loin of Bacon with a Tomato Relish.
Curried Chicken Salad with Coriander, Mango and Cashew Nuts.
Roast Sweet Chilli Glazed Fillets of Salmon.
Lentil & Nut Loaf.
Chicken, Apricot and Pork Terrine.
Savoury Roulade filled with Ricotta Cheese, Roasted Peppers, Sun Dried Tomato, Olives & Baby Spinach Leaves.
Goats Cheese, Roasted Pepper & Carmelised Onion Tart.
Brie, Spinach and Pine Nut Tart.
Roasted Aubergines with a Salsa of Walnut and Pomegranate.
Samples from our Hot Buffet:
Classic Beef Bourguignon.
Vegetarian Chilli Bean Cassoulet.
Sweet and Spicy Beef with Roasted Peppers and Crème Fraiche.
Beef and Guinness Casserole.
Beef Stroganoff.
Homemade Meat Balls in a Rich Tomato Sauce.
Moroccan Tagine of Lamb.
Tagine of Chicken with Apricots and Chickpeas.
Traditional Irish Stew.
Eastern Baked Lamb with Spices & Coconut Milk.
Chicken Italia.
Chicken with Roasted Vegetables in a Cream Sauce.
Thai Green Chicken Curry.
Molly’s Larder Own Chicken Curry served with Poppadoms and Nann Bread.
Fish Pie with a Creamy Herb Potato topping.
Salad Suggestions:
Mediterranean Pasta Salad with Roasted Peppers, Pine Nuts and Pesto.
Baby Tomato, Feta Cheese, Broccoli and Hazelnut Salad.
Oriental Noodle and Vegetable Salad.
Moroccan Cous Cous.
Spiced Bulgar Wheat with Cranberries & Spring Onion.
Fiery Chickpea, Mango & Black Onion Seed.
Mixed Beans with a Garlic and Dijon Mustard Dressing.
Melon and Cucumber Salad with a minted crème fraiche.
French Beans and Mangetout with Hazlenut and Orange.
Cucumber and Poppy Seed Salad.
Greek Salad with Vine Tomatoes, Feta Cheese, Red Onion and Basil Leaves.
Tossed Leaves with Sun Dried Tomatoes, Parmesan and Pine Nuts.
Baby Potatoes tossed in a Honey and Mustard Dressing and a Light Coating of Mayonnaise.
Balsamic Roasted Baby Potatoes with Rosemary.
Dessert Suggestions:
Crispy Meringue Roulade filled with Fresh Cream and served with fresh berries.
Hazlenut, Meringue and Raspberry Stack.
Layered Fresh Strawberry Shortcake (also good with other seasonal fruits).
Traditional Brioche, Sultana and Apricot Pudding.
Austrian Apple Strudle with Vanilla Custard.
Classic Lemon Tart served with Almond Florentines.
Individual Lemon Meringue Pies.
Mascarpone and Orange Fresh Fruit Tartlets.
Passion Fruit Tart served with a homemade Vanilla Ice Cream.
Eaton Mess Topped with a Berry Compote.
Cake Stand Cup Cakes.
Chocolate Pots with Floating Cream & Raspberries & shortbread hearts.
Glazed Fruit & Custard Tartlets.
Rich Chocolate Tart.
Chocolate Fudge Cake served with a Coffee Creme Anglaise.
Pear and Almond Frangipane.
Baked Fresh Raspberry Cheesecake with Creme Fraiche.
Layered Potted Rhubarb Crumbles.
Layered Potted Apple and Blackberry Crumbles.
Chocolate Roulade with Fresh Cream and Raspberries.
Chocolate Profiterols.
Sticky Toffee Pudding with Toasted Pecan Nuts and a warmed Butterscotch Sauce.
Seasonal Strawberries and Cream.
Pears Poached in Port Wine with Mascarpone and Pistachio Shortbreads.
Lemon Verbena Crème Brulee with Shortbread Hearts.
For more information, please call Ingrid at Molly’s Larder +353 (0)402 38888 or
email: mollyslarder@iol.ie