OCCASIONS
BY YELLOW DOOR
CASUAL DINING BROCHURE 2023
CREATING FOOD MEMORIES
WELCOME
Thank you for contacting us with a view to using our company to cater for your wedding. The Yellow Door Catering Company has a dedicated team of enthusiastic professionals, totally committed to making your day an exceptionally memorable and enjoyable one.
The information enclosed will give you menu suggestions for the whole day, starting with canapés, your main wedding menu, desserts, cakes and innovative ideas for evening food. Use it as your starting point in creating your perfect meal. Our executive chef will be happy to work alongside you to put together a bespoke menu your guests will be talking about months after your special day. Tailoring dishes to suit the tastes of individual couples and using seasonal ingredients are key features of Yellow Door menus. Ingredients are sourced from the very best Irish farmers and local food producers.
Our professional events management team have years of experience working closely with marquee companies and prestigious historic venues throughout the country. This enables us to seamlessly manage your perfect day.
Please have a look at the enclosed information and feel free to call us should you need additional help or advice.
THE YELLOW DOOR COMPANY ETHOS
At the Yellow Door we are all very passionate about sourcing the best local products produced in the most sustainable and ethical way. We are one of the very few members of the Sustainable Restaurant Association in Ireland and firmly believe and adhere to the Association’s guiding principals.
That includes using compostable packaging, eliminating single use plastics, and we are proud to say we are making great progress to fulfill our goal of zero waste to landfill. We also grow as many herbs, fruit and salad crops as possible in our own substantial kitchen garden To find out more about the lengths we go to to produce good, honest and fair food please see our website
www.yellowdoordeli.co.uk/sustainability-sourcing
Simon Dougan MBE
Chef and Managing Director
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OUR AWARDS & ASSOCATIONS
Most Responsible Business Award, Lisburn & Castlereagh City Council 2019
Sustainable Business Award, Armagh, Banbridge, Craigavon Borough Council Food Heartland Award 2018
Best Chef Co. Armagh Award, Restaurant Association of Ireland
Inclusion in Georgina Campbell’s Ireland’s Guide
Inclusion in John and Sally McKenna’s Food Guides
Guild of Fine Food Great Taste Producer
3 Star Great Taste Award, Best Deli Dish in UK and Ireland
The Sustainable Restaurant Association
Food Heartland Hospitality Member
Real Bread Campaign Member
Food NI Producer and Taste of Ulster Member
CASUAL DINING BROCHURE
CONTENTS
Casual Dining Sample Menus
Welcome Drinks
Canapes
Afternoon Tea
Something a Little Different
First Course
Small Eats (Sharing Platters)
Mains
Side Orders
Barbeque Buffet
Desserts
Childrens Menu
Evening food
Wedding Cakes with A Difference
Important Details
CASUAL DINING SAMPLE MENUS
Menu 1
First Course
Tapas Sharing Platters
BBQ Beef Rump Skewers with Chimichurri
Kilkeel Crab Bruschetta with Chili and Spring Onion
Smashed Black Bean, Chili and Manchego Enchiladas with Tomato and Coriander Salsa
Grilled Mediterranean Vegetable Salad with Halloumi and Lemon Dressing
Main Course
Spatchcock Chicken with Piri Piri Spices, Peppery Salad Leaves, Sour Cream and Garlic Chive Dip
Accompanied by
Crispy Parmesan Roast Comber Midi Potatoes with Summer Truffle Oil
Roast Root Vegetables with Robust Herbs and Fried Sage
Dessert Course
Lemon Meringue Tartlet with Whipped Vanilla Double Cream
Tea and Coffee
Menu 2
First Course
Local Irish Seafood Cocktail with Portavogie Prawns, Kilkeel Crab, Smoked Glenarm Salmon, Poached Mussels, Classic Cocktail Sauce , Toasted Brown Soda
Main Course
Braised Sticky Beef Ribs with Roasted Garlic Mushrooms and Horseradish Crème Fraîche
Accompanied by
Real Irish Buttery Champ
Yellow Door Kitchen Garden Greens with Shallot and Spearmint Butter
Dessert Course
Classic Eton Mess with Raspberry Champagne Compote, Brandy Snap Wafer
Tea and Coffee
*The above menus are samples and demonstrate a typical informal menu template but please feel free to put your own menu together from our brochure. Once we have your preferred menu choices we can then send you a full itemised personal quotation.
WELCOME DRINKS
The Yellow Door can supply bar service, champagne, cocktails, wine, beer, homemade non alcoholic soft drinks and more.
Some venues provide their own full bar service, but should you require our assistance please contact us for a list of drinks and services.
CANAPES
£2.35pp
Depending when your guests will sit down for the formal wedding meal we would suggest 5 canapes per guest from the following selection.
Sweet Cured Yellow Door Bacon Cube with Belfast Stout, Soy and Armagh Honey Glaze
Pressed Local Chicken Sandwich with Fire Roasted Pepper, Baby Spinach and Wild Rocket Pesto
Crispy Chorizo and Potato “Sausage Roll”
Walters Cold Smoked Salmon on Black Pepper and Lemon Shortbread with Tarragon Crème Fraîche
Thai Prawn Fish Cakes with Mango and Smoked Chilli Salsa
Braised Beef and Barley Risotto Fritter with Summer Truffle Dip
Pumpkin, Pesto and Ricotta Risotto Fritters
Young Buck Blue Cheese and Crab Apple Jelly on Parmesan Shortbread with Candied Walnuts
Thai Chicken Wonton with Red Curry Dipping Sauce
Caramelised Onion and Ballylisk Cheese Tart
Crispy Chickpea Falafel with Tahini Yoghurt and Toasted Sesame
VIP CANAPES
£3.00pp
Please do feel free to mix a variety of standard Canapes and VIP Canapes.
Retro Kilkeel Crab Cocktail Cones with Lime and Confetti Coriander
Mini Irish Fry, Fried Quails Egg, Potato Bread with Proper Brown Sauce
Steak and Chip Skewer with Peppered Mustard Cream
Seared Onglet Steak (Rare) on Potato Bread with Parsley, Pesto and Crispy Shallot
Crisp Salted Chilli Strangford Langoustines with Lime Aioli
Compressed Watermelon with Seared Duck Fillet, Hoisin and Candied Spiced Peanut Crumble
OYSTER CANAPES
Strangford Oyster and Guinness Shots
Crispy Sesame Tempura Oyster with Bloody Mary Sauce
Oysters Rockefeller, Spinach, Lemon and Brown Butter Hollandaise
AFTERNOON TEA
£13.65pp
Presented on tiered stands. An alternative to canapes is to provide your guests with a Classic Style Afternoon Tea or just a few Mini Patisseries to satisfy your sweet-toothed guests.
Choice of three Sandwich Flavours with three Mini Patisserie items, served with Tea and Coffee.
SAVOURY ITEMS
Traditional Sandwich flavours include:
Honey Baked Ham and Dijon
Roast Hereford Beef and Horseradish Cream
Egg and Cress with Homemade Salad Cream
Smoked Salmon and Lemon Creme Fraîche
Chicken and Curry Mayo
Fivemiletown Cheddar and Armagh Bramley Apple Chutney
MINI PATISSERIE
Raspberry Ripple, White Chocolate Pavlova
Buttermilk Scones with Cream and Raspberry Preserve
Butter Shortbread
Petit Lemon Meringue Pies
Rich Chocolate Moscovado Slice
Chocolate Eclairs with Raspberry Cream
Mini Victoria Sandwich
Sweet Mascarpone Summer Berry Tart
Dipped Strawberry in Belgium Chocolate
Butter Shortbread with Strawberries and Sweet Mascarpone Cream
SOMETHING A LITTLE DIFFERENT
MACARON TOWER
Why not impress your guests with a colorful Macaron Tower at your reception.
Options;
250 Macarons (10 Tiers)
120 Macarons (6 Tiers)
Lemon
Passion Fruit
Chocolate
Raspberry
Salted Caramel
Pistachio
Orange
Vanilla
VINTAGE ICE CREAM BIKE
The Yellow Door Vintage Ice Cream Bike is a real show stopper on a summer’s day with kids of all ages. Homemade Ices served in luxurious chocolate cones.
Salted Caramel
Bushmill s Whiskey and Armagh Honey
Yellowman Ice Cream
Armagh Strawberry
Real Raspberry Ripple
Vanilla
Chocolate Fudge Brownie
Buttermilk Sorbet
Raspberry Cassis Sorbet
White Chocolate Sorbet
GRAZING STATION
A Grazing Station consists of a selection of tasty savoury foods laid out on a multi layered display for guests to simply help themselves
The Grazing Station will consist of
Charcuterie, sliced chorizo, salami and cured meats
Selection of Cheeses with cheese biscuits and crusty breads
Crisp Parmesan bread sticks with individual dipping pots of hummus, dipping oils and vinegar
Selection of fruit, crudities, candied nuts & marinated olives
CASUAL DINING MENU
Casual dining is a more rustic style of service. The dishes are presented on colourful platters, plates and bowls with extra side dishes served directly to tables for guests to pass around and share. Guest can enjoy the whole communal dining experience with authentic simple dishes with robust flavours.
FIRST COURSE
Parma Ham and Panzanella Salad
Wild Mushroom and Pecorino Tart with Hazelnut Pastry and Baby Leaves
Roast Chorizo Sausage with Roast Garlic, Lemon and Parsley Barley Risotto, Watercress and Crispy Onion Salad
Crispy Fish Fingers with Crushed Peas and Proper Tartar Sauce
Kilkeel Crab, Chilli, Lime and Coriander Toast with Roasted Cherry Vine Tomatoes and Wild Rocket Salad and Citrus Oil
Local Irish Seafood Cocktail with Portavogie Prawns, Kilkeel Crab, Smoked Glenarm Salmon, Poached Mussels, Classic Cocktail Sauce , Toasted Brown Soda
SMALL EATS
FIRST COURSE
(Sharing Platters)
Small eats are a very relaxed style of serving a first course. It involves presenting a selection of Hors d’oeuvres to the table. Guests pass these dishes around to share, very relaxed, very friendly and very tasty.
We suggest you choose three small eats and one salad or side order
NIBBLES
Selection of Yellow Door Specialty Breads with Olive Oil and Burren Balsamic, Hummus, Chimichurri
Selection of Olives and Sun-Dried Tomatoes
Roasted Spiced Mixed Nuts
MEAT
Chorizo Braised in Rioja, Garlic and Caramelised Onions
Grilled Chicken Thighs in Middle Eastern Spices with Green Harissa and Mint Yogurt
Smoked Paprika Dusted Pork Belly with Caramelised Apple
BBQ Beef Rump Skewers with Chimichurri
Irish Lamb Meatballs in Moroccan Spices with Harissa Yogurt, Pomegranate and Spearmint
Serrano and Local Cured Meat Platter
FISH
Prawn Croquettes with Citrus Aioli
Kilkeel Crab Bruschetta with Chili and Spring Onion
Crispy Fried Squid with Mizuna, Chilli, Lime, Garlic and Coriander Dressing
Grilled Kilkeel Mackerel Fillet on Shaved Fennel Salad with Horseradish Crème Fraîche
Prawn Cocktail on Toast with Bloody Mary Cocktail Sauce
VEGETARIAN
Garlic Mushroom on Toast with Aioli and Manchego Cheese
Fire-Roasted Pepper and Marjoram Tortilla
Fried Aubergine and Cumin Chickpeas with Harissa on Bruschetta
Smashed Black Bean, Chili and Manchego Enchiladas with Tomato and Coriander Salsa
SALADS AND SIDE DISHES
Simple Green Baby Leaf Salad with Soda Bread Croutons and French Dressing
Grilled Mediterranean Vegetable Salad with Halloumi and Lemon Dressing
Classic Greek Salad with Feta and Mint
Raw Vine Tomato Salad with Mozzarella, Garlic, Lemon and Mint Dressing
Patatas Bravas (Spicy Fried Potatoes with Bravas Sauce)
MAIN COURSE
Roast Porchetta with Caramelised Armagh Apples, Black Mustard Greens and Armagh Cider Gravy
Roast Fillet of Glenarm Salmon, Garden Pea, Charred Little Gems and Lemon, Tarragon Cream
Chargrilled Leg of Irish Lamb with Caraway and Honey Herb Roast Carrots, Mint and Red Onion Salsa
Braised Sticky Beef Ribs with Roasted Garlic Mushrooms and Horseradish Crème Fraîche
Spatchcock Chicken with Piri Piri Spices, Peppery Salad Leaves, Sour Cream and Garlic Chive Dip
BBQ Garlic and Herb Spring Chicken with Warm Fire Roasted Pepper, Caramelised Onion BBQ Sauce
VEGAN/ VEGETARIAN OPTIONS
Vegan Spiced Mushroom Empanadas
Papas Arrugadas with Mojo Rojo Sauce
Toasted Sourdough Pan Con Tomate
Smoked Paprika Vegan Meatballs in Roasted Tomato Chili Sauce
Roast Paris Brown Mushrooms with Wild Garlic & Herb Stuffing with Vegan Parmesan Grattan
SIDE ORDERS
Please Select X1 Starch and x1 Vegetable
Crushed Baby Comber Potatoes with Crispy Yellow Door Bacon and Aged Hegarty’s Cheddar
Crispy Parmesan Roast Comber Midi Potatoes with Summer Truffle Oil
Real Irish Buttery Champ
Chunky Chips with Malton Sea Salt, Malt Vinegar
Roast Root Vegetables with Robust Herbs and Fried Sage
Yellow Door Kitchen Garden Greens with Shallot and Spearmint Butter
Roast Heirloom Carrots with Honey and Thyme
Garlic and Herb Roast Open Cap Mushrooms
Cumin and Smoked Paprika Dusted Butternut Squash with Cooling Clandeboye Herb Yoghurt Dressing
BARBEQUE BUFFET
MEAT OPTIONS ( SELECT 2 OPTIONS )
Smoked Paprika and Garlic Irish Pork Loin Chops with Roasted Pepper and Sage, Parsley and Apple Dressing
BBQ Lemon Thyme and Saffron Chicken Fillets with Charred Scallions, Roast Cherry Vine Tomatoes and Tomatoes and Tarragon Honey Dressing
BBQ Provencal Chicken with Tomato, Basil & Red Onion Salsa
Marinated Irish Lamb Legs with Charred Scallions, Rosemary, Garlic & Olive Oil
Spiced Chicken with Pak Choi & Thai Red Curry Dressing
Chargrilled Irish Hereford Sirloin of Beef with Salsa Verde and Roasted Portobello Mushrooms
BBQ Chicken with Charred Scallions and Honey Truffle Dressing
Marinated Irish Lamb Legs with Garlic, Roast Tomatoes, Olive Oil & Robust Herbs with Mint Riata
Grilled langoustines with Smoked Chilli Flakes, lemon, Garlic & Coriander Sesame Dressing
Chargrilled Cornfed Chicken Fillet with Charred Pak Choi Red, Thai Soy Honey dressing
BBQ Salmon with Lemon & Chervil, Charred Asparagus
Belfast Ale Braised Beef Brisket with BBQ Red Onions, Beer Balsamic Glaze
Marinated Chicken with Thai Spices, Lemongrass, Chilli & Coriander Dressing
Steak-Burgers with Caramelised Onions
Quails Irish Pork Sausages
Grilled Mediterranean Vegetable and Halloumi Skewers
SALAD OPTIONS (SELECT 3 OPTIONS)
Carrot, Chickpea and Golden Sultanas Salad with Honey & Orange Dressing
New Comber Potato Salad with Spearmint and Dill
Red Cabbage Slaw with Spiced Clandeboye Yoghurt Dressing and Toasted Almonds
Vine Tomato, Sweet Red Onion & Feta Salad
Yellow Door Kitchen Garden Leaves with Honey and Mustard Dressing
Crisp Romaine Lettuce with Black Pepper Mayo Dressing and Shaved Parmesan
Slow Roast Beetroot Salad with Minted Yogurt Dressing and Toasted Pumpkin Seeds
Grilled Mediterranean Vegetables with Harissa & Thai Basil
Thai Noodle Salad with Pak Choi and Sweet Chilli
Orzo Pasta Salad with Sundried Tomatoes and Pesto
ADDITIONAL SIDE ORDERS
Baby Barbequed Comber Potatoes Roasted in Olive Oil with Rock Salt
Selection of Yellow Door Speciality Bread
Selection of Homemade Chutney, Mustards & Relishes
DESSERTS
Vanilla Panna Cotta with Macerated Strawberries and Pistachio Shortbread
Apple and Hazelnut Toffee Crumble Tart with Custard
Sticky Toffee Pudding with Vanilla Ice Cream
Lemon Meringue Tartlet with Whipped Vanilla Double Cream
Lemon Posset with Pistachio Biscotti Wafers
Warm Chocolate Brownie with Chocolate Sauce and Vanilla Ice Cream
Classic Eton Mess with Raspberry Champagne Compote, Brandy Snap Wafer
KIDS MENU
£9.54pp
MAIN COURSE
Chicken Tempura and Fries, Carrots and Peas
Mini Pizza with Fries
Sausages, Mash Potatoes, Carrots and Peas
Deep-Fried Fish Goujons with Chips and Peas
Macaroni and Cheese with Mini Broccoli Trees
Mini Roast Chicken Dinner with Mash Potatoes and Vegetables
DESSERT
Chocolate Brownies and Ice Cream
Ice Cream and Chocolate Sauce
Mini Pavlovas with Strawberries
Mini Banoffee Pie with Cream
Fresh Fruit Skewers
*All Kids Meals include Orange Squash
*Supplement for Chicken dinner
*For Children over twelve we recommend half portions of the adult meal at half price
EVENING FOOD
Our Philosophy
We believe food served in the evening to guests should be tasty, hot, welcoming and served casually to your guests without disrupting or stopping the party atmosphere. Listed below are some of our ideas that should hit the spot at that time of night.
Dry-Cure Yellow Door Bacon with Mature Tyrone Cheddar and Homemade Plum Chutney in Ciabatta Pockets - £5.40pp
Hot Ciabatta Pockets with Tomato, Mozzarella and Pesto - £5.40pp
Hot Ciabatta Pockets with Chorizo Sausage, Rocket and Aioli Sauce -£5.94pp
Charred BBQ Chicken with Paulo’s Chilli Spiced Tomato Sauce in Hot Ciabatta Pockets - £5.94pp
Traditional Bacon Soda with Real Brown Sauce or Ketchup - £5.70pp
Crispy Fish and Chips Bamboo Boats with Tartar Sauce - £5.94pp
Fries in Bamboo Boats - £3.54pp
Pulled Pork Slider - £6.30pp
BBQ Beef Brisket Bap - £7.14pp
Pizza Slices of Hot Salami or Margarita Pizza -£5.40pp
Curry Chips - £5.34pp
Chicken Balls, Sweet and Sour Sauce and Fried Rice - £8.34pp
Ham and Cheddar Cheese Toasties - £5.40pp
Hot and Spicy Mini Hot Dogs - £5.70
CHEESE TABLE OR BOARD
£6.60pp
From creamy and smooth to sharp and tangy, Irish Cheese rates amongst the best in the world. We receive daily deliveries along with a superb selection from the continent. Here is just a sample of the cheeses we recommend.
BLUE CHEESE
Kearney Blue
Cashel Blue
Young Buck
SOFT CHEESE
Cooleney
St Killian
Ballylisk
HARD CHEESE
Dart Mountain Dusk
Hegarty’s Cheddar
Dart Mountain Kilcreen
SPECIALITY CHEESE
Milleens
Corleggy
Ardrahan
St Tola Organic Goats Cheese
All our Cheese boards are presented with our finest Crusty Bread, Yellow Door Chutney, Roasted Nuts and a selection of Biscuits and Fruit accompaniments.
WEDDING CAKES WITH A DIFFERENCE
IRISH CHEESE WEDDING CAKES
Why not have an alternative Wedding Cake which looks great and can be used for guests to graze on all night.
Your Wedding Cake of Irish Cheeses would consist of:
1x Hard Cheese
1x Blue Cheese
1x Soft Cheese
1x Goats Cheese
1x Special Irish Seasonal Cheese
Ditties Biscuits for Cheese, Walnut Bread, Quince Jelly, Toasted Walnuts, Celery Apples, Pear and Grapes
Options
80-100 Guests
100-140 guests
140-180 guest
The cake will be beautifully presented and can also be served with a glass of your favourite port to your guests.
CUPCAKE WEDDING CAKE
Minimum requirement of 100 to fill stand
Displayed on five tier Perspex Stand with Coloured Buttercream of your choice.
Chocolate
Vanilla
Strawberry
Lemon
CHOCOLATE TRUFFLE TOWER
200 per Stand Assorted Chocolate Truffles Milk, White or Dark Chocolate Decorated with Seasonal Berries and Edible Flowers displayed on a Tiered Stand
NAKED WEDDING CAKE
Naked Cakes are simple but tasty Gateau style cakes which can come in either Two or Three Tiered Sponges
Flavours include:
Vanilla
Chocolate
Lemon
Raspberry and White Chocolate
IMPORTANT DETAILS
TASTING
The Yellow Door is happy to provide a tasting session for your chosen menu.
A tasting session can be arranged once you have had an initial meeting and have had an estimate provided for your chosen menu. The tasting will consist of a maximum of two dishes per course and consist of one portion of each dish.
I am sure you will understand that during the wedding season from late April to the end of September, providing catering to our wedding clients is our top priority so providing a tasting at the weekends over this period may be very difficult. However, we can arrange to have tastings ‘out of hours’ during the week.
All tastings take place at our Portadown headquarters. As the food for your tasting session is prepared specially for you, we charge a nominal £195 charge payable before the tasting.
SPECIAL DIETARY GUESTS
Please do not feel like you have to design your wedding menu around special dietary requests. We can accommodate your guest’s allergies/food intolerance by altering your chosen wedding menu. Please do feel free to give us the name of your special dietary guests and requests fourteen days before your wedding with your final guest numbers.
FOOD SUPPLY
Unfortunately, due to health, safety and insurance reasons we are unable to serve food supplied by other people, however we do make an exception for low risk foods, ie. Shortbread and traditional wedding cakes
FINAL WEDDING DETAILS
We ask that you give us your final guests numbers 2 weeks in advance of your wedding. It might be helpful if you ask for a months’ notice for RSVP’s, so this gives you a few weeks to collect final guests numbers and special dietary requirements, please include any supplier meal requirements in your final number. We will also require at this stage a copy of your final table plan, a table plan is very useful because it gives you the opportunity to make sure immediate family are seated close to you, the plan also assists us in setting up the venue and ordering the correct linen for all tables. Venue’s usually have table plan layouts to assist in guiding you, please contact your venue for more information. Once we receive all the above details we will update your menu , sequence of events and invoice, we will send you a copy and ask that you kindly read over all information and confirm that everything is correct and in order.
PAYMENT SCHEDULE
In order to secure your wedding date we request a copy of our contract to be signed and returned, this will be countersigned by one of our events managers and a copy returned to you for your own records. We also ask for a £1500 booking fee, no further payments are requested until 14 days before the wedding, once we receive your final details we will update your invoice and ask for 90% of the total balance, your £1500 booking fee will be deducted from this figure. The final 10% will be invoiced post wedding and payment will be required within 30 days.