Page 9 - Great National Hotel Ballina Wedding Information

Pre & Post Wedding Party Celebrations
Why not start your wedding celebration early or continue the after party and choose from a range of dining options from finger food party platters and buffets to a sit down evening meal or barbeque. We can cater to all your requests and create something to suit all tastes and budgets.
Barbeque Options
Hotel Ballina Burgers & Jumbo Sausages, Chips & Sauces, Coleslaw, Potato Salad, & Selection of Salads & Dressings
Hot & Cold Buffet Option
Please choose one hot dish from the following, Chicken Curry, Beef Stroganoff, Chicken ala King, Beef & Guinness Pie & Lasagne.
Rice & Chips will be served with the above options
Selection of Cold Meats to include – Chicken & Carved Ham
Selection of Salads including Coleslaw, Potato Salad & Mixed Leaves and Dressings
Engagement Party
An engagement is such an exciting time for you but also for both families an engagement party can be a great way for both families to mingle.
We would like to offer you complimentary finger food for 20 guests at your engagement party when held in Hotel Ballina and again if you would prefer something different we can advise on alternative options.
Finger Food Party Menus
Finger Food – Sharing Platters €15 a Platter (Recommended 2-3 Platters per Tables of 10) Cocktail Sausages, Chicken Goujons, Wedges & Onion Rings
To Start
Chicken and Mushroom Velouté
A flaky pastry case filled with creamy chicken and mushroom velouté
Trio of Melon (v)
Served with strawberry, mint & peach schnapps dressing.
Duck Spring Rolls
Filled with duck, spring onion, carrot, coriander and served with a plum sauce.
Classic Shrimp Cocktail
With a marie rose dressing.
Locally sourced Seafood Platter, €2.00 extra Ballina’s smoked salmon on brown bread, citrus crab meat
& Baby shrimp cocktail with a rocket salad
Goats Cheese, Hazelnut & Bacon Rocket Salad (v)
With a raspberry & orange vinaigrette
Caesar Style Salad (v)
Crispy garlic croutons, finished with parmesan cheese (optional spicy chicken)
Vegetarian Spring Rolls (v)
Filled with spring onion, carrot & corriander, served with sweet chilli dressing.
Wedding Menus
by Head Chef Ian Spellman
“Three Little Pigs”
Cider braised pork belly, newport black pudding, crispy scratchings, sour apple & apricot puree.
Smoked Chicken Salad
Orange and walnut vinaigrette
Baked Goats Cheese & Red Onion Tartlet (v)
With a mustard & honey vinaigrette
Brie, Bread Crumbed and Deep Fried (v)
Served on a cumberland coulis
Garlic Mushrooms (v)
Crispy crunchy breaded mushrooms served with a cool mayo ranch dip
Loaded Potato Skins
Filled with bacon, cheese and served with a sour cream dip
Vegetarian Potato Skins
Filled with cheese & spring onion and served with a sour cream dip
Soups
Cream of Country Vegetables
Cream of Potato and Leek
Cream of Carrot and Coriander
Cream of Roast Parsnips and Smoked Bacon Cream of Chicken and Sweetcorn
Cream of Tomato & Basil Soup
Cream of Sweet potato & Butternut Squash