FISH FIRST COURSE

Pan-Seared Irish Sea Scallops with Lightly Pickled Cucumber and Carrots, Vanilla Citrus Dressing, Baby Sorrel and Sweet Basil Cress 

Roast Pink Pepper, Lemon and Parmesan Crusted Hake Fillet with Charred Little Gem, Grilled Asparagus, Comber Potato and Tartare Cream

Walter Ewing’s Simply Oak Smoked Salmon, Pickled Shallot, Caper Berries,Lime Segments, Crème Fraîche,Brown Soda Bread Wafers, Baby Herb Salad 

Glenarm Salmon with Smoked Salmon Scotch Egg, Smoked Almonds, Golden Beetroot, Avocado and Horseradish Cream

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

VEGETARIAN AND VEGAN FIRST COURSE

Roasted Home-Grown Beets with Goats Cheese Brûlée, Bramley Apple Soda, Orange Segments and Roasted Hazelnut Honey 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

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

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

Caramelised Onion and Belfast Stout with Dart Mountain Cheese Rarebit

Vine Tomato and Fire Roasted Pepper with Wild Rocket Pesto

Butter Poached Celeriac with Winter Truffle Oil

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  

Shortcross Gin and Tonic  

Lemon Verbena and Armagh Bramley Apple  

Passion Fruit and Chardonnay  

MEAT MAIN COURSE

Roast Irish Dry-Aged Sirloin of Beef with Gratin Dauphinoise, Shallot Puree,Buttered Greens, Roast Carrots Bordelaise Jus 

Slow Braised Mourne Shorthorn Brisket with Peppered Caramelised Onion Purée, Crispy Shallot Fritter, Dauphinoise Potato and Summer Vegetables

Roast Irish Hereford Beef Fillet, With Oxtail and Caramelised Onion Fritter, Chive Champ, Truffled Greens, Wild Mushroom and Sherry Vinegar Jus 

Roast Mourne Shorthorn Sirloin and Slow Cooked Short Rib, Roast Onion Mash, Baby Beetroot, Asparagus and Port Jus 

Roast Rack of Lamb with Minted Pea Puree, Charred Baby Leeks, Chantenay Carrots, Comber Potato Fondant and Lamb Jus 

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 Fillet with Spring Truffle and Hazelnut Pesto, Sauté of Spring Vegetables, Roast ChickenJuices and Comber Potatoes 

Herb Roasted Irish Chicken with Butter Parsnip Puree, Braised Savoy and Bacon, Baby Fondant Potatoes and Madeira Jus

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

Roast Stuffed Drumgold Turkey with Sweet Cured Yellow Door Bacon, Duck Fat Potato Fondant, Honey Roast Root Vegetables, Creamy Mash and Cranberry Jus

Roast Carnbrook 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 Stroganoff Pie with all Butter Pastry

Soft Herb Gnocchi Grattan Pot with Broad Bean, Parmesan Mornay Sauce, Grilled Asparagus, Roast Cherry Vine Tomatoes and Frisee Salad

Spicy Green Chickpea Cakes with Coconut Curry Dahl and Charred Scallions

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

Hazelnut Roast Celeriac with Maple Roast Vegetables with Truffle Pesto and Crispy Parsnips

Miso Charred Aubergine with Braised Red Rice, Red Cabbage and Beetroot Kimchi, Garlic and Coriander Oil

FISH MAIN COURSE

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

Roast Fillet of Hake with Ragout of Mussels, Crushed Comber Potatoes with Baby Spinach  

Pan Seared Glenarm Salmon with Chive Champ, Charred Little Gems, Petit Pois and White Onion Velouté

Torched Seabass with Tomato and Fire Roasted Pepper Compote with Lemon, Caper Potato Purée, Braised Fennel and Roast Heirloom Tomatoes

TASTING PLATES OF YELLOW DOOR DESSERTS 

MY FAVOURITES

Hot Sticky Toffee Pudding

Banoffi Cheesecake

Vanilla Ice Cream

THE ITALIAN JOB

Milk Chocolate and Amaretto Mousse

Classic Tiramisu

Frangelico Ice Cream

STRAWBERRIES AND CREAM

Strawberries and Crème Patisserie Mille Feuille

Strawberry Sorbet

Coconut Cream Panna Cotta and Strawberry Gel

CLASSIC ASSIETTE

Hot Chocolate Fondant

Crème Brulee Egg with Chocolate Soil and Raspberry Biscotti

Strawberry Sorbet