OCCASIONS
BY YELLOW DOOR
PRIVATE AND CORPORATE BROCHURE
CREATING FOOD MEMORIES
WELCOME
Thank you for contacting us with a view to using our company to cater for your event. The Yellow Door Catering Company has a dedicated team of enthusiastic professionals, totally committed to making your occasion an exceptionally memorable and enjoyable one.
The information enclosed will give you a variety of menu suggestions and alternative dining ideas. 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 occasion. Tailoring dishes to suit the tastes of individual clients 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 event.
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
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
CONTENTS
WELCOME DRINKS
CANAPES
AFTERNOON TEA
MACARON TOWER
ICECREAM BIKE
GRAZING STATION
BREAKFAST MENUS
FINGER FOOD
BOWL FOOD
STREET FOOD
BARBEQUE MENUS
HOT BUFFET
FORMAL MENUS
SOUP FIRST COURSE
MEAT FIRST COURSE
FISH FIRST COURSE
VEGETARIAN AND VEGAN FIRST COURSE
DEMI TASSE
SORBET
MEAT MAIN COURSE
FISH MAIN COURSE
VEGETARIAN AND VEGAN MAIN COURSE
SINGLE PLATED DESSERT
ASSIETTE OF DESSERT
CHEESE TABLE OR BOARD
WELCOME DRINKS
The Yellow Door serves all beverages supplied by the client, we do not charge a corkage fee, we can also supply a full free bar facility.
Please contact our events team for a copy of our drinks list and for more information
CANAPES
Depending when your guests will sit down for the formal wedding meal we would suggest 4/5 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
*£2.10 per Standard Canape
VIP CANAPES
Please 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
£2.70 per VIP Canape
*Above prices exclude Equipment and Staff, contact our events team for a detailed Estimate
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
Dipped Strawberry in Belgium Chocolate
Sweet Mascarpone Summer Berry Tart
Butter Shortbread with Strawberries and Sweet Mascarpone Cream
Tea and Coffee
*£11.58 per guest
*Above prices exclude Equipment and Staff, contact our events team for a detailed Estimate
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. £2.70 Per Cone, Hire cost for Bike £120.00
Salted Caramel
Bushmills 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
*£12.00 per person
*Above prices exclude Equipment and Staff, contact our events team for a detailed Estimate
BREAKFAST MENUS
FULL BREAKFAST
Quails Pork Sausages
Yellow Door Dry Cure Bacon
Gracehill Black Pudding
Annaghmore Mushrooms
Grilled Vine Tomato
Free Range Egg, Boiled, Poached Scrambled , Fried
Soda Bread
Potato Bread Toast
Tea and Coffee
*£13.80 Per guest
Chaffing dishes may be required for buffet style service at £45.00 each to hire
FINGER FOOD BREAKFAST
Yellow Door Ham and Fivemiletown Cheddar Pinwheels
Mini Ulster Fry Skewers with Soda Bread, Annaghmore Mushrooms, Cherry Vine Tomatoes, Yellow Door Bacon and Quails Eggs
Smoked Glenarm Salmon Pot with Rocket and Baby Soda Bread Toast
(Glass Pot of Smoked Salmon Mousse, Slices of Baby Soda Bread and Abernethy Butter) Devilled Mushroom “eggs” with Nutty Crust Soldiers
£12.60 Per guest
OR
Fresh Fruit Skewers Clandeboye Yogurt Selection
Yellow Door Homemade Scones with Preserves
Selection of Danish Pastries
£3.00 per Item
Filled Croissants £5.40 each
Ham and Cheddar Mozzarella and Tomato
Hot Yellow Door Ciabatta Rolls with Dry Cure Bacon £ 6.60 each
BREAKFAST BEVERAGES
Specialty Tea and Filter Coffee £ 2.82
Fresh Orange Juice £5.94 per Jug
Cranberry Juice £4.74 per Jug
Grapefruit Juice £4.74 per Jug
Bucks Fizz £3.54 Per Glass
Bloody Mary £4.74 per glass
*Above prices exclude Equipment and Staff, contact our events team for a detailed Estimate
FINGER FOOD
£3.00 per Item
Select 4/5 Items per Guest
Smoked Glenarm Salmon Pot with rocket and Baby Soda Bread Toast
Shredded Aromatic Barbary Duck with Rice Noodles, Shredded Vegetables, Oyster, Sesame and Coriander Dressing
Skewered Fermanagh Lamb Rump with Middle Eastern Spices, Green Harissa and Mint Yoghurt
White Bean and Roast Garlic Bruschetta with Crisp Pancetta, Watercress and Truffle Oil
Sweet Cure Bacon Skewers with Toasted Peanut Chilli Satay Sauce
Mini Quiches with
Ham Hegarty’s Cheddar and Mushroom
Chicken Roast Pepper and Pesto Rare Roast Beef Croissant with Rocket and Black Peeper Mayo
Thai Fishcake with Lime Aioli and Mango Salsa
Smoked Chicken and Yellow Door Dry Cured Bacon Club Finger Roll Sandwich with Sun Blushed Tomato Aioli
Sage and Onion Sausage Roll
Honey Baked Ham Croissant with Honey Mustard Dressing
VEGETARIAN OPTIONS
Mozzarella, Tomato and Rocket Galette
Mini Quiche with Goats Cheese Tomato and Pesto
Cauliflower and Sweetcorn Fritters with Curried Yogurt
Brie, Toasted Walnut and Apple Chutney Croissant
VEGAN OPTIONS
White Bean Puree with Truffle Oil, Parsley and Roast Garlic on Sourdough Croute Crispy Chickpea Fritters with Tahini Sauce
Vegan Charred Sour Dough with Baba Ganoush, Roast Mediterranean Vegetables
*Above prices exclude Equipment and Staff, contact our events team for a detailed Estimate
BOWL FOOD
Urban Bowl Food is specifically designed to eat on the hoof as it were. This style of service allows greater flexibility in terms of allowing clients to choose specific dishes while they network with other clients or participate in tours or view products on display. It is very informal and works well when time or space is limited Also great for large numbers of clients
SAVOURY BOWLS
2 Bowls per Guest £20.34
3 Bowls per guest £25.80
WHITE MEAT
Salt Chili Chicken with Sesame and Warm Glass Noodle Salad
Lemon Grass Chicken with Steamed Rice, Chili and Spring Onions
Crispy Pork Belly and Caramelised Apple Slider with Mustard Aioli
Paulo’s Piri Piri Chicken with Potatas Bravas and Coriander Yogurt
Saute Chicken with Bushmills Green Peppercorn Cream and Crushed Comber Potatoes
RED MEAT
Chilli Steak with Black Eyed Peas, Roast Garlic and Coriander
Rice Braised Beef Cheek with Peas, Crushed Potatoes and Crispy Shallots Lamb
Kofta Slider with Mint Riata and Tomato Kasundi
Mini Steak Slider with Rocket and Horseradish and Garlic Aioli
Beef Randang with Steamed Coconut Chili and Lime Leaf Rice
FISH
Individual Kilkeel Seafood “Chowder” and Mash Pie
Smoked Cooley Fish and Chips with Tartare Sauce
Hot Smoked Salmon, Horseradish, Crushed Comber Potato’s, Garden Pea Veloute and Watercress
VEGETARIAN AND VEGAN
Naomi’s Thai Curry with Butternut Squash, Spinach and Coriander and Rice
Salted Chilli Tempura Vegetables with Yasmine Rice and Green Coconut Curry
Vegan Chili Bowl with Herb Scented Rice and Tortilla
Chickpea Fritters with Beetroot Quinoa and Romanesco Sauce
SWEET BOWLS
1 Bowl Per Guest £5.10
2 Bowls Per Guest £7.80
Summer Berry Pavlova
Mini Pistachio Crème Brulee
Apple and Rhubarb Crumble with Caramel Anglaise
Sticky Toffee Pudding with Vanilla Ice Cream
Sticky Bramley Apple Tart with Clotted Cream
*Above prices exclude Equipment and Staff, contact our events team for a detailed Estimate
STREET FOOD
The Perfect Birthday, Corporate Party or Informal Celebration Offering
We recommend Selecting 3 options per guest
Chicken Pad Thai £7.80- ( can be cooked live)
Crispy Fish and Chips Bamboo Boats with Tartar Sauce -£5.10
Seafood and Chorizo Paella- £8.34 (can be cooked live)
Spiced Chicken Empanadas- £7.80
Smokey Pork BBQ Tacos with Pineapple and Chilli Salsa- £7.80
Crispy Artichoke and Tenderstem Fritters with Lemon and Coriander Aioli- £7.14
Sesame Falafel Flatbreads with Tahini and Pickled Red Cabbage- £6.50
Mexican Beef Burrito, Mexican Rice and Beans, Salsa, Guacomole, Sour Cream and Cheese - £13.14 (can be cooked live)
Slices of Hot Salami Pizza £5.10
Spiced Buttermilk Chicken Tenders in BBQ Sauce served in a Romaine and Caesar Wrap £7.14
Golaith Burger 5oz Shorthorn Steak Burger with Sweet Pickled Red Onions, Vine Tomoato, Blue Cheese and Belfast Stoat Mustard £8.34
Red Onion Bhaji with Cucumber and Coriander Riata -£7.80
BBQ Pulled Pork in a Buttermilk Bap with Apple Slaw, Black Mustard Leaves - £7.80
Crispy Duck Pancakes with Cucumber, Spring Onions, Hoi Sin and Crispy Chili and Garlic Oil- £9.00
Tiger Prawn Skewer with Fine Roasted Pepper, Oyster Mushrooms and Red Thai Curry Dressing- £7.14
*Above prices exclude Equipment and Staff, contact our events team for a detailed Estimate
BARBEQUE BUFFET
MEAT OPTIONS ( SELECT 2 OPTIONS )
Smoked Paprika and Garlic Irish Pork Loin Chops with Roasted Pepper and Sage, Parsley and Apple Dressing £8.10
BBQ Lemon Thyme and Saffron Chicken Fillets with Charred Scallions, Roast Cherry Vine Tomatoes and Tomatoes and Tarragon Honey Dressing
£7.80
BBQ Provencal Chicken with Tomato, Basil & Red Onion Salsa
£7.80
Marinated Irish Lamb Legs with Charred Scallions, Rosemary, Garlic & Olive Oil
£11.94
Spiced Chicken with Pak Choi & Thai Red Curry Dressing
£7.80
Chargrilled Irish Hereford Sirloin of Beef with Salsa Verde and Roasted Portobello Mushrooms
£19.80
BBQ Chicken with Charred Scallions and Honey Truffle Dressing
£7.80
Marinated Irish Lamb Legs with Garlic, Roast Tomatoes, Olive Oil & Robust Herbs with Mint Riata
£11.94
Grilled langoustines with Smoked Chilli Flakes, lemon, Garlic & Coriander Sesame Dressing
£9.94
Chargrilled Cornfed Chicken Fillet with Charred Pak Choi Red, Thai Soy Honey dressing
£7.80
BBQ Salmon with Lemon & Chervil, Charred Asparagus
£11.94
Belfast Ale Braised Beef Brisket with BBQ Red Onions, Beer Balsamic Glaze
£10.20
Marinated Chicken with Thai Spices, Lemongrass, Chilli & Coriander Dressing
£7.80
Steak-Burgers with Caramelised Onions
£6.60
Quails Irish Pork Sausages
£3.60
Grilled Mediterranean Vegetable and Halloumi Skewers
£6.00
SALAD OPTIONS (SELECT 3 OPTIONS)
Carrot, Chickpea and Golden Sultanas Salad with Honey & Orange Dressing
£1.80
New Comber Potato Salad with Spearmint and Dill
£1.80
Red Cabbage Slaw with Spiced Clandeboye Yoghurt Dressing and Toasted Almonds
£1.80
Vine Tomato, Sweet Red Onion & Feta Salad
£1.80
Yellow Door Kitchen Garden Leaves with Honey and Mustard Dressing
£1.80
Crisp Romaine Lettuce with Black Pepper Mayo Dressing and Shaved Parmesan
£1.80
Slow Roast Beetroot Salad with Minted Yogurt Dressing and Toasted Pumpkin Seeds
£1.80
Grilled Mediterranean Vegetables with Harissa & Thai Basil
£2.40
Thai Noodle Salad with Pak Choi and Sweet Chilli
£1.80
Orzo Pasta Salad with Sundried Tomatoes and Pesto
£1.80
ADDITIONAL SIDE ORDERS
Baby Barbequed Comber Potatoes Roasted in Olive Oil with Rock Salt
£2.40
Selection of Yellow Door Speciality Bread
£0.60
Selection of Homemade Chutney, Mustards & Relishes
£0.60
*Add a Dessert Buffet ( 3 options) or a Single plated Dessert followed by Tea and Coffee to your menu, ask our events team for further details on pricing and options.
*Above prices exclude Crockery, Cutlery, Equipment and Staff, contact our events team for a detailed Estimate.
HOT BUFFET
1 White Meat Dish
1 Red Meat Dish
Vegetarian Option Available
Potato, Rice or another Starch (Choose 1)
Selection of 2 Salads or Selection of Vegetables (Choice Depends on Hot Dish Selection and Season)
Buffet Dessert Table
(selection of 2) or Single Plated Dessert
Tea and Coffee
£38.34 per Guest includes Crockery and Cutlery ( excludes Staff and Equipment)
Price per Guest also includes the Below items
Green Garden Herb Salad with Yellow Door Dressing
Selection of Yellow Door Specialty Breads
A Selection of Sauces and Chutneys
BEEF DISHES
Braised Irish Beef Bourguignon with Caramelised Pearl Onions and Red Wine
Braised Beef Stroganoff with Dijon and Bushmills Cream
Braised Beef Readang
Five Hour Braised Irish Hereford Beef Chuck with Mc Grath’s Ale, Bacon and Sweet Onions
Classic Lasagne
POULTRY DISHES
Saute Rockvale Chicken Fillets with Leek, Smoked Bacon and Dijon Cream Sauce
Saute Rockvale Chicken Fillets with Spiced Chorizo, Roast Vine Tomato and Rioja Stew
Thai Spiced Chicken with Charred Asian Vegetables Red Curry
Dressing Crispy Barbary Duck Cassoulet with White Beans
LAMB DISHES
Traditional Irish Stew
Slow Cooked Lamb Tagine with Confit Lemon and Moroccan Spices
Irish Lamb Hotpot with Root Vegetables and Redcurrant Port Gravy
PORK DISHES
Braised Pork with Armagh Cider, Caramelised Apples, Wholegrain Mustard, Pearl Onions and Purple Sage
Yellow Door Smokey BBQ Ribs
Sweet Cure Bacon Chops with Sweet Apricots and Italian Parsley, Fried Apple and Light Thyme Jus
FISH DISHES
Home Smoked Kilkeel Haddock, Leek, Mature Cheddar and Pommery
Mustard Sauce Individual Kilkeel Seafood “Chowder” and Mash Pie
Roast Salmon with Simons Homemade Sweet Chilli Sauce
VEGETARIAN OPTIONS
Stuffed Baked Courgettes with Cashew Nut and Wild Rice
Cauliflower, Pea and Spinach Tagine with Sweet and Sour Aubergines
Honey Roast Squash with Thai Green Cauliflower Curry, Coriander and Jasmine Rice
SIDES
Creamy Dauphinoise Potatoes
Baby Roast Potatoes with Olive Oil and Rosemary
Champ
Honey Roast Root Vegetables Medley of Greens with Herb Butter
Wild Rocket Salad with House Dressing and Cherry Vine Tomatoes
SALADS
Jilly’s Slow Roast Beetroot Salad with Minted Yogurt Dressing and Toasted Pumpkin Seeds
Cajun Potato Salad with Fire Roast Peppers, Spanish Chorizo and Flat Leaf Parsley
Orzo Pasta Salad with Sun Dried Tomatoes and Pesto
Traditional Coleslaw
Thai Noodle Salad with Asian Vegetables and Simon’s Homemade
Sweet Chilli Seasonal Super Salad with Pulses, Grains and Guava Vinegar Dressing
BUFFET DESSERTS
Passion Fruit and Carrot Cake Lemon Drizzle
Lemon Meringue Pie
Chocolate Fudge Cake
Red Berry Crumble
Dressed Pavlova
Strawberry Cheesecake
Yellowman Cheesecake
Clandeboye Yogurt and Honey Cheesecake
*All Desserts are accompanied by Berry Compote and Vanilla Cream
FORMAL DINING MENUS
Formal Dining is a very popular plated style of food and service.
The individual dishes are presented on pure white fine porcelain plates. Each course is highly visual and refined, offering a high level of presentation, while looking impressive and tasting great.
SOUPS
Kilkeel Seafood Chowder with Saffron Rouille
Young Leek and Comber Potato Soup with Ham Hock Fritters
Irish Butter-Baked Butternut Squash, Root Ginger, Lemongrass and Coconut Cream Soup
Traditional Irish Vegetable Broth with Shredded Ham Hock
Roast Red Pepper and Vine Tomato Soup with Watercress Pesto, Garlic Fried Focaccia Crumb
Roast Carrot and Coriander with Sour Dough Croutons and Wild Garlic Pesto
MEAT FIRST COURSE
Warm Salad of Langoustines and Pinkertons Pork Fillet with Almond Aioli, Smoked Paprika Oil Dressing, Baby Herbs and Manchego Shavings
Crisp Confit Pork Belly and Pork Rillette Fritter with Caramelised Apple Aioli, Broad Beans, Baby Herbs, Armagh Honey & Wholegrain Mustard Dressing
Compressed Watermelon with Maple and Chilli Glazed Duck, Crispy Confit Duck Fritter, Asian Slaw, Sweet Soy, Sesame and Ginger Dressing
Crispy Garlic Crossgar Chicken in Kataifi Pastry with Mango, Corn & Pomegranate Salsa,
Curry Mayo and Micro YD Kitchen GardenLeaves, Chive and Apple Vinaigrette
Yellow Door Smoked and Chargrilled Chicken Caesar with Jilly’s Baby Romaine Leaves, Parmesan Cracker, Soda Bread Wafers and Fresh Anchovy Tempura
Rare Roast Mourne Shorthorn Fillet of Beef Salad with Oxtail and Caramelised Onion Fritters, Pickled Shallots, Kearney Blue Cheese Cream and Watercress Pesto
Smoked Spring Chicken Salad with Heirloom Tomatoes, Asparagus, Crispy Confit Wing, Pea Shoots with White Truffle and Parmesan Dressing
Home Smoked Barbary Duck with Pink Grapefruit, Sweet Pickled Vegetable and Endive Salad, Bramley Apple and Fig Chutney
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
SINGLE PLATED DESSERT COURSE
Rich Dark and White Chocolate Fondant with Vanilla Ice Cream, Fresh Summer Berries and Chocolate Macaron
Classic Eton Mess with Raspberry Champagne Compote, Brandy Snap Wafer
Caramelised Pear and Bushmills Whiskey Tart with Butterscotch Sauce, Fresh Blackberries and Buttermilk Sorbet
Rhubarb and Strawberry Crumble Tart with Pure Cream Ice Cream and Caramel Custard
Armagh Apple and Thyme Tart Tatin with Roast Hazelnut Cream Patisserie, and Vanilla Ice Cream
Yellowman Cheesecake with with Sweet Mascarpone Cream, Fresh Strawberries and Summer Berry Champagne Sauce
Modern Style Lemon Meringue Tart, with Meringue Drops, Mascarpone Gelato and Summer Berries
Rum and Raisin Bread and Butter Pudding with Caramelised Banana Ice Cream, Rum Soaked Raisins, Salted Caramel Sauce
Rich Dark Chocolate and Orange Fondant with Buttermilk Ice Cream, Kumquat Puree, Fennel and Orange Caramel Glass
Spiced Armagh Bramley Apple and Hedgerow Berrry Eton Mess with Hazlenut Praline Caramel Crisp
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
THREE EGGS IN A BOX
CHOCOLATE EGGS
White Chocolate and Passionfruit Egg
Dark Chocolate and Raspberry Egg
Milk Chocolate and Caramel Egg
Toasted Brioche Soldiers
CHEESECAKE EGGS
Raspberry Ripple Cheesecake
Lemon Curd and Yoghurt Cheesecake
Apple Crumble Cheesecake
Love Heart Shortbread
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
£5.70 per Guest
All our Cheese boards are presented with our finest Crusty Bread, Yellow Door Chutney, Roasted Nuts and a selection of Biscuits and Fruit accompaniments.
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 menu around special dietary requests. We can accommodate your guest’s allergies/food intolerance by altering your chosen menu. Please do feel free to give us the name of your special dietary guests and requests ten days before your event 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.
FINAL EVENT DETAILS
We ask that you give us your final guests numbers 10 days in advance of your Event. 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. 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 Event 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 25% booking fee, no further payments are required until post event when you will be invoiced the remaining 75% which is payable within 30days.