Our Menu


Individually handmade with attention paid to seasonality and detail to insure your corporate event or private party is an experience for your clients and guests.

Savoury Canapés

  • Westgate chicken liver pâté with strawberry on brown soda bread
  • Meyler’s oak smoked salmon with lemon zested cream cheese, baby caper’s on brown soda
  • Meadowfield farm goat cheese & 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 & basil skewers with salsa Verde drizzle
  • Fillet of thinly sliced Wexford beef with horseradish or homemade mayo served with mature Wexford cheddar on mini brioche
  • Shrimp and avocado cocktail in a savoury cone served with marie rose or lemon and chive crème fraiche
  • Bruschetta of smoked chicken with red 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 Pate
  • Homemade Westgate Hummus: Traditional, Beetroot, Roast Carrot

Sweet Canapés

  • Chocolate Baileys hazelnut cup
  • White chocolate cup with raspberry vanilla cream
  • Mini macaroon assortment
  • Bounty Bite – coconut and vanilla centre – dark chocolate
  • Mini meringue with berries and chocolate
  • Banoffee Bite – caramel, banana & fresh cream
  • Chocolate brownie with chopped nuts
  • Lemon drizzle
  • Turkish delight
  • Date and cashew truffle
  • Chocolate biscuit bite


  • 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.
  • Greek yogurt mint and cucumber raita
  • Coriander & carrot falafels
  • Pear and goat cheese salad – ripe pear, meadowfield goat cheese, spinach, whole walnut, cranberry served with honey & lemon dressing

Cold Buffet

Seafood Selection

  • Rosslare crab salad with crème fraiche coriander & lime (seasonal)
  • Meyler’s oak smoked salmon with lemon & baby capers
  • Steamed crab claws
  • Steamed Atlantic shrimp dressed or undressed
  • Poached salmon fillet with tartare
  • Smoked mackerel pâté
  • Dressed side of salmon with cucumber and dill mayonnaise
  • Oven baked trout with salsa Verde


  • 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 thinly sliced
  • Chicken liver pate
  • Italian Parma ham
Cold Buffets come with Bread Baskets, Sauces and Appropriate Side.

Mains - Hot Buffet

  • Preserved lemon & chicken tagine Moroccan spices – apricot and coriander recommended with rice or cous cous
  • Wexford shin of beef and Guinness casserole root vegetable & mushroom, recommended with baby or roast potato or creamy mash
  • Local lamb stew– tender lamb neck, baby carrots, baby potato pearl barley, recommended with mash
  • Italian beef lasagne – made with Wexford minced beef.
  • Indian spiced chicken curry with coconut milk and tomato sauce mild and aromatic served with basmati rice.
  • Chicken korma – with turmeric, coconut and coriander – mild and aromatic – recommended with basmati rice
  • Beef stroganoff – strips of Wexford beef, button mushroom, onion, red peppers, dijon mustard, smoked paprika, gherkins (optional) & creme fraiche – recommended with rice
  • Sea food pie – chunks of salmon, smoked cod and whiting in a cream, mushroom & chardonnay sauce (recommended with creamy mash)
  • Moroccan lamb tagine – with apricots harissa and middle eastern spices recommended with cous cous or rice
  • Monkfish, Dublin Bay Prawn and mussel casserole – with shallot, white wine & sweet potato
  • Baked Atlantic salmon fillet with lime, dill and baby caper cream sauce
  • Supreme of chicken fillet with mushroom and white wine tarragon & cream sauce – recommended with baby potato or rice
  • Chilli Con Carne – Mild to Spicy
  • Vegan butternut squash, 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


  • Baby potato with rosemary, thyme
  • Creamy mash potato with chive
  • Mashed sweet potato
  • Gratin potato with garlic and mature cheddar
  • Roasted root vegetables with rosemary & garlic
  • Roasted Asparagus
  • Baked Cauliflower Cheese
  • Crushed Carrot & Parsnip
  • Steamed brown rice
  • Steamed basmati rice
  • Aromatic cous cous with turmeric & lemon


  • Banoffee pie – rich caramel, banana & cream
  • Raspberry or strawberry roulade with a light meringue & vanilla cream
  • Tiramisu – rich chocolate, mascarpone with baileys & cognac
  • Apple crumble – deep dish crumble with cinnamon
  • Tart au citron – light lemon tart in short crust pastry
  • Chocolate fudge cake – dark chocolate with rich fondant
  • Selection of sweet canapés – choose from our canapé menu six per person minimum 10 people
  • Cheese Board – Selection of specially chosen Irish & French artisan cheeses served with figs, fruit, chutney & savoury biscuit selection.

Drop Us a Line

Don’t be shy. Let us know if you have any questions!

Email: info@westgatedesign.ie

Tel: 053 91 23787