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OCCASIONS

BY YELLOW DOOR



CASUAL DINING BROCHURE 2021/2022


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

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

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

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 


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

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

Hot Ciabatta Pockets with Tomato, Mozzarella and Pesto

Hot Ciabatta Pockets with Chorizo Sausage, Rocket and Aioli Sauce

Charred BBQ Chicken with Paulo’s Chilli Spiced Tomato Sauce in Hot Ciabatta Pockets

Traditional Bacon Soda with Real Brown Sauce or Ketchup

Crispy Fish and Chips Bamboo Boats with Tartar Sauce

Fries in Bamboo Boats

Boats of Whitebait and Chips with a Wedge of Lemon

Pulled Pork Slider

BBQ Beef Brisket Bap

Pizza Slices of Hot Salami or Margarita Pizza

Chicken Pad Thai

Seafood and Chorizo Paella

Curry Chips

Chicken Chow Mein

Chicken Balls, Sweet and Sour Sauce and Fried Rice

Ham and Cheddar Cheese Toasties

Hot and Spicy Mini Hot Dogs

Spiced Lamb Kebabs with Hot Chili Sauce


CHEESE TABLE OR BOARD

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 £150 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 £1000 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 £1000 booking fee will be deducted from this figure. The final 10% will be invoiced post wedding and payment will be required within 30 days.


Please select your preferred menu from the above brochure, send it across to our team of events managers who will supply you with a priced menu and itemised estimate based on your approximate guest number and venue.

If you have any further questions regarding the brochure or would like further advice on menu selection, please do not hesitate to contact us.

Yellow Door Events Team