Page 10 - Great National Hotel Ballina Wedding Information

Main Courses
Roast Sirloin of Beef
Smoked applewood gratin, yorkshire pudding and sauce bordelaise.
Darne of Salmon
(Steamed or grilled) with dill and caper croquette, saffron and prawn cream
Roast stuffed Turkey and Ham
With cranberry sauce, sage roast potatoes.
Roast Jus Roast Leg of local Mayo Lamb
Garlic gratin potatoes with herbed jus.
Grilled Hake Fillet
With a fennel & white onion puree, sauvignon blanc velouté.
Grilled Seabass Fillets
Tomato coulis and dill & spring onion mash €3.00 Extra).
Grilled Supreme of Chicken
With tarragon cream, sweetcorn and red onion croquette.
Char grilled Sirloin Steak
Braised red onion with a black pepper and brandy cream €5.00 Extra.
Sage and Apricot stuffed Pork Loin
With a cider jus.
Duo of Hake & Seatrout
With a fennel & white onion puree, sauvignon blanc veloute.
Grilled Chicken Supreme
With baked portabello mushroom and thyme jus.
Herb Crusted Cod
With a lemon and dill croquette served with a tomato and basil sauce.
All served with a selection of Market Fresh Vegetables & Potatoes
Wedding Menus by Head Chef Ian Spellman
To Finish
Homemade Apple and Blackberry Crumble
Served with an irish mist custard.
Served with a warm chocolate and tia maria sauce.
Homemade Vanilla Meringue Pillows
With Fresh Fruit And Lemon Curd.
Homemade Cheesecake
Choose your favourite: baileys, fruit and nut toblerone, strawberry and peach schnapps, orange and passion fruit, white chocolate and raspberry or classic lemon.
Baked Alaska
Baked alaska with fresh fruit and cream.
Sponge soaked in sherry topped with vanilla custard, fresh fruit and cream.
Chocolate Tartlet
Served with fruit of the forest compote.
Lemon Meringue Pie
Served with lemon curd.
Hotel Ballina Dessert Plate
(choose 3 of the above) - coeliac friendly desserts