Wedding Menus
at Summerhill House Hotel
Choose a 5 course set menu or a 4 course with a choice on main course.
Wedding Menus
Step Into Spring
Wedding Menu
(February - April)
Starters
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Rustic Smoked Fish Cake
Lemon, Dill & Celeriac Remoulade on a bed of Seasonal Wild Leaves
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Slow Cooked Tomato & Mozzarella Bruschetta
Confit Heirloom Tomato with Roast Garlic, Macroom Buffalo Mozzarella, Crispy Basil & Toasted Sourdough
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Crab & Spring Onion Spring Roll
Fresh Kilmore Quay Crab Meat with Julienne of Pickled Vegetables
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Summerhill Caesar Salad
Chargrilled Chicken, Crispy Pancetta, Sourdough Croutons
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Duo of Asparagus & Smoked Ham
Crisp Westphalian Ham, Organic Leaves, Lemon & Thyme Dressing
Sorbets
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Seasonal Sorbets available on Request
Mains
All Our Main Courses are served with the Best Seasonal Local Vegetables & Potatoes
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Organic Crispy Skin Salmon Fillet
Caramelised Shallot Purée, Capers & Lemon, Shaved Fennel, Saffron Dressing
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Suprême of Free Range Chicken
Creamed Cabbage, Gubbeen Chorizo, Sweet Potato Purée, Aspall Cider Jus
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Pan Seared Duck Breast
Apple Braised Red Cabbage, Lyonnaise Potatoes, Orange and Cumin Jus
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Slow Roast Rib of Irish Hereford Beef
Confit Onion, Watercress & Horseradish, Yorkshire Pudding, Bordelaise Sauce
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Slaney Valley Rack of Lamb
(Supplement applies) Mint Crumble, Colcannon, Pepper Caponata
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Chargrilled Fillet of Prime Irish Hereford Beef
(Supplement applies) Fricassée of Wild Mushroom & Shallot, Baby Carrot, Madeira Wine Reduction
Desserts
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Gâteau Opéra
Layers of Almond Sponge Cake soaked in Coffee, Chocolate Ganache, Grand Marnier & Buttercream
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Elderflower Poached Pear
Gently infused with Elderflower Syrup, Lime & Macha Cheesecake
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Raspberry Mille-Feuille
Layers of Rich Puff Pastry, Fresh Raspberry & Madagascar Vanilla Crème
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Buttermilk Pannacotta
Seasonal Berries, Sesame & Maple Snap
Magical Summer
Wedding Menu
(May - September)
Starters
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Chilled Melon & Ham Plate
Italian Prosciutto, Whipped Feta Mousseline, Cantaloupe Melon, Toasted Pine Nuts, Mint Dressing
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Glendalough Pink Gin Cured Salmon
Pickled Vegetables, Crème Fraîche
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Westphalian Cured Ham & Bocconcini Crostini
Artichoke Purée, Balsamic Syrup, Kalamata Olive Tapenade
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Summerhill Caesar Salad
Chargrilled Chicken, Crispy Pancetta, Sourdough Croutons
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Mediterranean Tartlet
Provençal Vegetables, Wild Garlic Pesto, St Tola Goats Curd, Red Pepper & Rosemary Coulis
Sorbets
-
Seasonal Sorbets available on Request
Mains
All Our Main Courses are served with the Best Seasonal Local Vegetables & Potatoes
-
Suprême of Free Range Chicken
Creamed Cabbage, Gubbeen Chorizo, Sweet Potato Purée, Aspall Cider Jus
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Steamed Lemon Sole & Kilmore Quay Crab Paupiette
Lemon infused Spinach, Warm Heirloom Tomato, Shrimp Butter Sauce
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Roast Fillet of Helvick Hake
Roast Cauliflower Purée, Asparagus Spears, Chive Beurre Blanc
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Slow Roast Rib of Irish Hereford Beef
Confit Onion, Watercress & Horseradish, Yorkshire Pudding, Bordelaise Sauce
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Slow Roast Saddle of Suckling Pig
Drunken Apricots, Crab Apple Gel & Pommery Mustard Reduction
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Chargrilled Fillet of Prime Irish Hereford Beef
(Supplement applies) Fricassée of Wild Mushroom & Shallot, Baby Carrot, Madeira Wine Reduction
Desserts
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Pressed Rhubarb
Slow braised in Seville Orange & Cardamon, Macadamia Nut Crumble, Sweet Vanilla Mascarpone & Crystalised Pastry Tuille
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Lemon Meringue Pie
Tangy Sicilian Lemon Curd, Fluffy Swiss Meringue, Dehydrated Fruits & Lavender
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Deconstructed Banoffee Pie
Buttery Biscuit & Macadamia Crumb, Whipped Toffee Mousse, Caramelised Banana, Bitter Chocolate Sphere
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Raspberry Mille-Feuille
Layers of Rich Puff Pastry, Fresh Raspberry & Madagascar Vanilla Crème
Winter Wonderland
Wedding Menu
(october - January)
Starters
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Tournafulla Black Pudding & Apple Salad
Crumbed Poached Egg, Creamy Mustard Dressing
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Fresh Crab Cakes
Lightly Spiced with Jalapeno & Lime, Avocado Purée & Micro Herbs
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Baked Goats Cheese Tart
Jubilee Plum, Toasted Walnut, Beetroot Crisps & Garden Leaves
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Smoked Chicken & Forest Mushroom Bouchée
Poached Irish Chicken with a Fricassée of Woodland Mushroom, White Wine & Chive Emulsion, Soft Herb Salad
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Pork Belly Croquette
Slow Braised in Aspall Cider and bound with Fennel Mash Potato, Golden Fried and served with Burnt Apple Purée
Sorbets
-
Seasonal Sorbets available on Request
Mains
All Our Main Courses are served with the Best Seasonal Local Vegetables & Potatoes
-
Organic Crispy Skin Salmon Fillet
Caramelised Shallot Purée, Capers & Lemon, Shaved Fennel, Saffron Dressing
-
Suprême of Free Range Chicken
Creamed Cabbage, Gubbeen Chorizo, Sweet Potato Purée, Aspall Cider Jus
-
Steamed Lemon Sole & Kilmore Quay Crab Paupiette
Lemon infused Spinach, Warm Heirloom Tomato, Shrimp Butter Sauce
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Roast Crown of Turkey & Honey Baked Ham
Freshly Carved & served with Apricot & Thyme Stuffing, Cranberry Jus
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Slow Roast Rib of Irish Hereford Beef
Confit Onion, Watercress & Horseradish, Yorkshire Pudding, Bordelaise Sauce
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Slow Roast Saddle of Suckling Pig
Drunken Apricots, Crab Apple Gel & Pommery Mustard Reduction
-
Chargrilled Fillet of Prime Irish Hereford Beef
(Supplement applies) Fricassée of Wild Mushroom & Shallot, Baby Carrot, Madeira Wine Reduction
Desserts
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Warm Sticky Toffee & Date Pudding
Buttermilk Ice Cream, Salted Caramel Sauce
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Summerhill Black Forest Plate
Kirsch Soaked Sponge, Sour Cherry Purée, Chocolate Mousse, Crème Chantilly
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Lemon Meringue Pie
Tangy Sicilian Lemon Curd, Fluffy Swiss Meringue, Dehydrated Fruits & Lavender
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Red Wine Poached Pear
Poached in a Spiced Sugar Liquor, Oatmeal & Cocoa Soil & Chocolate Cup
Private Wedding Viewing
Nothing compares to experiencing Summerhill House Hotel in person. We cordially invite you to book your Private Viewing — a personal tour where you can explore the venue, meet our team, and picture your day coming to life.