• WESTGATE CHICKEN LIVER PÂTÉ
  with strawberry on brown soda bread

• MEYLER’S OAK SMOKED SALMON
  with lemon zested cream cheese, baby caper’son brown soda

• MEADOWFIELD FARM GOATCHEESE & SUNDRIED TOMATO MOUSSE
  in a mini basil basket

• CASHEL BLUE CHEESE &RED ONION MARMALADE TART
  on brown soda bread

• SLOW ROASTED DUCK, HOI SIN& SPRING ONION ROULADE

• BRUSCHETTA OF ROAST RED PEPPER, SHALLOT,COURGETTE, OREGANO & FETA

• BUFFALO MOZZARELLA, TOMATO, OLIVE & BASILSKEWERS WITH SALSA VERDE DRIZZLE

• FILLET OF THINLY SLICED WEXFORD BEEF
  with horseradish or homemade mayoserved with mature Wexford cheddar on minibrioche

• SHRIMP AND AVOCADO COCKTAILIN A SAVOURY CONE
  served with marie rose or lemon andchive crème fraiche

• BRUSCHETTA OF SMOKED CHICKEN WITHRED ONION MARMALADE & CHIVE.BAKED SALMON AND GREEK YOGURT MOUSSE
  with lime zest & flat parsley on bilinni

• CHICKEN & BACON CAESAR SALAD
  served in a bamboo cone with fork.

• MACKEREL & SMOKED FISH PATEHOMEMADE WESTGATE HUMMUS:
  Traditional, Beetroot, Roast Carrot

• MIDDLE EASTERN ROAST AUBERGINE,CHICKPEA AND FALAFEL
  with harissa & spinach

• BROCCOLI, SHEEP’S FETA, VINE TOMATO BLENCHED HAZELNUT VINAIGRETTE.

• ASIAN NOODLE
  toasted sesame oil tamari, bean sprout,peppers & shredded vegetables

• COUS COUS
  with Chill, lime, fresh herbs & roast vegetables

• 3 TOMATO
  cucumber, fresh mint, spinach, balsamic, feta or mozzarella

• ROOT VEGETABLE SLAW
  red cabbage, cashew nut, chopped flat parsley,with toasted sesame oil, honey & olive oil

• ROASTED POTATO SALAD
  with O’Neill’s smoked bacon lardons mayonnaise & wholegrain mustard

• GOOD OLD REGULAR COLESLAW

• TURKEY AND CHICKEN CAESER SALAD
  with poached eggs parmesan shavings & O’Neill’s bacon lardons

• BLANCHED CAULIFLOWER
  with cashew, pomegranate seeds, kale served with tahini & crème fraiche

• CHOPPED KALE, BABY MUSHROOMS,ALMOND & SPROUTED MUNG BEANS
  with fresh herbs, sesame oil, agave, lemon &white wine vinegar

• ROASTED SWEET POTATO WEDGES
  with grilled corn off the cob, kale, herbs, pumpkin seed,vinaigrette and crème fraiche

• HOMEMADE WESTGATE HUMMUS:
  Traditional, Beetroot, Roast Carrot

• ORGANIC LEAF SALAD
  with peppers, red onion, fresh herb, vine tomato,sprouted mung beans, balsamic & pesto dressing on the side.

• BEETROOT AND GOAT CHEESE SALAD
  beetrooot, meadowfield goat cheese, spinach, whole walnut, cranberry served with honey & lemon dressing

• 5 BEAN SALAD
  fresh herbs & light vinaigrette dressing

• APPLE CELERY & BROCCOLI SALAD
  with a crème fraiche & horseradish dressing

• CHAAT MASALA POTATO SALAD
  Sliced & Lightly spiced potato served with picked onion and a yogurt & cardamom dressing.

• PRESERVED LEMON & CHICKEN TAGINEMOROCCAN SPICES
  apricot and coriander recommended with rice orcous cous

• WEXFORD SHIN OF BEEF AND GUINNESSCASSEROLE
  root vegetable & mushroom, recommended withbaby or roast potato or creamy mash

• LOCAL LAMB STEW
  tender lamb neck, baby carrots, baby potato pearlbarley, recommended with mash

• ITALIAN BEEF LASAGNE
  made with Wexford minced beef.INDIAN SPICED CHICKEN CURRYwith coconut milk and tomato sauce mild andaromatic served with basmati rice.

• CHICKEN & PESTO LASAGNE
  DESCRIPTION TO BE ADDED

• CHICKEN KORMA
  with turmeric, coconut and coriander mild andaromatic recommended with basmati rice

• BEEF STROGANOFF
  strips of Wexford beef, button mushroom, onion,red peppers, dijon mustard, smoked paprika,gherkins (optional) & creme fraiche recommendedwith rice

• MOROCCAN LAMB TAGINE
  with apricots harissa and middle eastern spicesrecommended with cous cous or rice

• SUPREME OF CHICKEN FILLET
  with mushroom and white wine tarragon & creamsauce recommended with baby potato or rice

• CHICKEN & TARRAGON
  DESCRIPTION TO BE ADDED
  

• SEA FOOD PIE
  chunks of salmon, smoked cod and whiting in a cream, mushroom & chardonnay sauce(recommended with creamy mash)

• MONKFISH, DUBLIN BAY PRAWN AND MUSSEL CASSEROLE
  with shallot, white wine & sweet potato & tomato bouillabaisse

• BAKED ATLANTIC SALMON FILLET
  with lime, dill and baby caper cream sauce

• SEAFOOD KORMA
  Aromatic Indian Korma, Salmon, Shrimp, Smoked Cod & Fresh Coriander.

• VEGAN BUTTERNUT SQUASH TAGINE,
  almond butter and chickpea curry wine, cumin &fresh coriander

• VEGAN THAI GREEN CURRY
  sugar snap peas, sweet potato, chestnut mushroom with coriander

• VEGAN CHICKPEA & CAULIFLOWER MILD KORMA

• VEGETARIAN LASAGNE
  Layers of roast vegetables with spinach and ricotta cheese.

Seafood Selection

• ROSSLARE CRAB SALAD
  with crème fraiche coriander & line (seasonal)
• MEYLERS OAK SMOKED SALMON
  with lemon & baby capers
• STEAMED CRAB CLAWS
• STEAMED ATLANTIC SHRIMP
  dressed or undressed
• POACHED SALMON FILLET
  with tartare
• SMOKED MACKEREL PATE
• DRESSED SIDE OF SALMON
  with cucumber and dill mayonnaise
• OVEN BAKED TROUT
  with salsa Verde

Meats

• WEXFORD STRIP LOIN OF BEEF
  cooked medium to well done thinly sliced
• ROASTED SUPREME OF CHICKEN
  with Asian spice or pesto
• SMOKED CHICKEN FILLET
• WESTGATE BOILED HAM
  hand sliced
• ROAST FREE RANGE TURKEY FILLET
  hand sliced
• CHICKEN LIVER PATE
• ITALIAN PARMA HAM

• QUICHE LORAINNE
• HAM & LEEK
• PEAR & MEADOW FIELD GOATS CHEESE
• VEGETARIAN THYME & SPINACH

• HAM & WEXFORD CHEDDAR
• FREE RANGE EGG & SCALLION
• CHICKEN SALAD
• BEEF SALAD & BALLYMALOE RELISH
• CHOPPED SALAD
• TURKEY SALAD
• SELECTION OF WRAPS

• Coffee Cake

• Lemon Drizzle

• Carrot Cake

• Banoffee Pie

• Chocolate Brownie

• Mini Meringue

• White Chocolate Cup

• Mini Macaroon

Gluten Free Options:

• Cashew Caramel Bites

• Peanut & Oat Bar

• Date & Peanut Butter Truffles

• Coconut Bar

• STRAWBERRY ROULADE (GF)

• LEMON TART

• DEEP DISH APPLE PIE

• CHOCOLATE BROWNIE

• WHITE CHOC & BLUEBERRY CHEESECAKE

• APPLE & MIXED BERRY CRUMBLE

• CHOCOLATE BISCUIT CAKE

• TIRAMISU

• CHOCOLATE FUDGE CAKE WITH RICH GANACHE

• LEMON DRIZZLE CAKE

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