FISH FIRST COURSE

Hot Applewood Home Smoked Glenarm Salmon with Comber Potato and Garden Pea Salad, Chicory and Sugar Snap, Soda Bread Crisps, Lovage and Lemon Oil

Ewing's Smoked Salmon with Scallion & Comber Potato Bread, Baby Watercress, Citrus Crème Fraiche, Shaved Fennel & Mustard Leaf Salad

Poached Dublin Bay Prawns with Crisp Pancetta, Garden Pea Cream, Roast Cherry Vine Tomatoes, Pea Shoots and Citrus Dressing 

Smoked Kilkeel Haddock Cakes with Chardonnay, Melted Leeks and White Wine Sauce, Crispy Pancetta, Chive and Garlic

Poached Kilkeel Cod with Herb Crumb, Lobster and Langoustine Bisque with Orzo Pasta and Vine Tomatoes

Beetroot and Jawbox Gin Cured Salmon, Beetroot and Horseradish Panna Cotta, Shaved Fennel and Orange Salad, Beetroot Crisp

VEGETARIAN AND VEGAN FIRST COURSE

Courgette & Feta Fritters, Baba Ganoush, Kimchi, Pomegranate Molasses Dressing, & Toasted Hazelnuts

Goats Cheese Brulee on Caramelised Onion Galette, Sweet Pickled Pear Salad, Orange Blossom Honey & Walnut Dressing Sweet Corn and Cauliflower Beignet with Shaved Fennel and Coriander Salad, Yellow Door Beetroot Relish, Indian Spiced Clandeboye Yogurt 

Wild Mushroom and Hazelnut Pastry Tart with Young Buck Blue Cheese Mousse, Broad Beans, Parsley Pesto and Yellow Door Kitchen Garden Leaves

Broccoli Tempura & Soy Glazed Crisp Tofu, Kimchi with Ponzu Sauce

Raw Heirloom Tomato Salad with Baked Marinated Aubergine, Toasted Pine Nuts, Pomegranate Molasses Dressing and Coriander Salad

Crispy Beetroot & Chickpea Falafel Fritters with Romesco Sauce, Smoked Almonds and Pickled Vegetable Salad

DEMI TASSE SOUP

Small amount of highly flavoured soup presented in different ways designed to add an extra dimension to a special menu.

Creamy Sweetcorn Velouté with Chive Oil and Crispy Pancetta

Honey Roast Parsnip and Apple Demitasse with Mild Curry Spices, Coriander Cream and Toasted Pine Nuts

Wild Mushroom with Truffle Cream and Garlic Chives

Vine Tomato and Fire Roasted Pepper with Wild Rocket Pesto

Fragrant Lightly Spiced Thai Langoustine Broth

SORBET AND GRANITA

Sorbet is a smooth ice cream like frozen taste refresher designed to cleanse the palate and invigorate the appetite.

Granita is similar to a sorbet, but has a granular texture and lasts longer on the tongue; again a cleanser of the palate and awakens the taste buds

All the Flavour combinations below can be produced into a Sorbet or Granita

Lime and Lemongrass  

Prosecco and Wild Elderflower  

Jaw Box Gin and Tonic  

Lemon Verbena and Armagh Bramley Apple  

Passion Fruit and Prosecco  

MEAT MAIN COURSE

Roast Sirloin of Carnbrooke Beef with Champ Potato Cake, Pea Puree, Carrot Fondants, Green Peppercorn Jus

Roast Irish Dry-Aged Sirloin of Beef with Gratin Dauphinoise, Shallot Purée, Buttered Greens, Roast Carrots Bordelaise Jus Roast Sirloin of Carnbrooke Beef with Brown Butter Cauliflower Puree, Grilled Tender Stem Broccoli, Baby Watercress, Tarragon Jus Accompanied by Grattan Lyonnaise Potato Slow Braised Mourne Shorthorn Brisket with Peppered Caramelised Onion Purée, Crispy Shallot Fritter, Dauphinoise Potato and Summer Vegetables

Steak and Chips - Thick Cut Sirloin of Prime Carnbrooke Sirloin Steak, Crisp Dauphinoise "Chip" Mushroom Puree, Peppered Sauce, Watercress and Beer Battered Onion Ring

Roast Rump of Irish Lamb and Lamb Cottage Pie, Truffle Potato Topping, Sauteed Kale and Pearl Onions

Smoked Beef Brisket, Charred Onion, Sweetcorn Puree, Charred Sweetcorn, Buttery Potato Mash, Tenderstem Broccoli and Caramelised Onion Jus

Roast Rump of Irish Lamb and Lamb Cottage Pie, Truffle Potato Topping, Sauteed Kale and Pearl Onions

Roast Stuffed Chicken Supreme with Bacon & Caramelised Onion Stuffing, Buttered Kale, Peas & Pearl Onions, Honey Roast Parsnip, Champ, Thyme

Lemon Thyme Roast Irish Chicken Breast and Mini Chicken and Leek Pie, Buttery Mash, Buttered Spinach, Orange Glazed Young Carrots, Green Peppercorn Cream 

Roast Irish Chicken Breast, Creamy White Wine Bacon and Leek, Rosti Potato, Crispy Kale

Roasted Barbary Duck Fillet with Sautéed Spinach, Ginger Glazed Carrots, Duck Fat Comber Roast Potato’s, Duck Confit Pie and Star Anise Jus

Roast Turkey Roulade, Carrot Puree, Roast Roots, Buttery Mash, Fried Cabbage and Cranberry Jus

Roast Carnebrook Sugar Pit Best End of Pork with Fondant Potato, Roast Hispi Cabbage, Armagh Bramley Apple Puree, Armagh Cider Gravy

VEGETARIAN AND VEGAN MAIN COURSE

Wild Mushroom Pithivier with Roast Shallots, Watercress Salad and Balsamic Dressing

Poached Gnocchi Grattan with Spinach Jade Sauce, Grilled Asparagus, Vine Tomatoes, Crispy Parmesan Chards

Miso Baked Aubergine, Supergrains, Asian Salad and Red Curry Dressing

Sticky Sesame Cauliflower in Hot Chilli Tomato Sauce with Asian Slaw and Coriander Salad

Roast Butternut Steak, Ras El Hanout, Shaved Fennel, Pomegranate Salad, Pistachio and Sunflower Seed Dukha, Coriander Verde

FISH MAIN COURSE

Roast Halibut Fillet with Parsley and Comté Crust, Braised Scallion, Brown Butter Mash, Roast Ceps, Madeira and Roast Chicken Juices

Roast Fillet of Hake with Saffron Potato, Mussel Ragu, Braised Fennel and Tempura Green Beans

Hot Smoked Salmon, Citrus Prawn Butter Sauce, Grilled Asparagus, Caper and Herb Potato Cake

Saffron Marinated Cod. Merguez Sausage and Potato Ragu, Roast Pepper and Spinach

TASTING PLATES OF YELLOW DOOR DESSERTS 

Comfort Food

Hot Sticky Toffee Pudding

Rum and Raisin Cheesecake

Cake and Custard Ice Cream

Classic Tasting Plate

Raspberry Ripple Meringue

Salted Carmel Chocolate Torte

Vanilla Ice Cream

Macerated Berries Crisp Filo Pistachio Wafer

Old School Nostalgia

Cornflake Cake

Raspberry and Coconut Sponge

Rice Pudding Brulee

Jug of Vanilla Custard