Your Menu

At Mount Falcon our executive chef curates menus using the finest seasonal ingredients sourced locally whilst using our home grown vegetables, herbs and edible flowers from our Kitchen Garden.  

Sample Wedding Menu

Starters

Chicken & Foie Gras Terrine,
Celeriac Remoulade, Pistachio, & Toasted Brioche

 Blue Bell Falls Goats Cheese,
Sun dried Tomato, Pickled Cucumber, Charcoal Sweet Pepper, Toasted Pumpkin Seeds, Garden Leaves, Green Pesto & Balsamic
 

Ham Hock Terrine,
Garden Cress, Pineapple, Mustard, Tarragon

Garden Sweet Beetroot Salad,
Goats Cheese Mousse. Pine Nuts, Watercress, Beetroot Vinaigrette

Crab Salad
Tomato, Avocado, Pickled Ginger, Wasabi Aioli Dressed Leaves

 Soups

Summer Tomato & Roast Fennel

Tandoori Roast Cauliflower

Wild Mushroom Soup, Tarragon Oil

Seasonal Vegetable Soup, Parsley Oil

Potato & Truffle, Parmesan

Salt Bake Celeriac

Sorbet

Lemon & Ginger

Strawberry & Lavender

Mango & Passionfruit

Champagne

Gin & Tonic

 Main Courses

From the Land

Braised Lam Shoulder,

Provencal Vegetables, Pine Nuts & Black Olice Sauce

Free Range Chicken, 

Artichoke, Hispi Cabbage, Hazelnut Dressing & Roasting Jus

Roast Sirloin of  Angus Beef,
Truffled Parsnips, Fondant Potato, Beef Gravy

Aged Irish Beef
Buttered Leek, Oyster Mushroom, Fondant Potato, Beef Jus

Main Courses

From the Sea

Steamed Cod, 

Wrapped in Parma Ham, Crushed Potato, Asparagus & Basil Pesto

Organic Clare Island Salmon, 

Baked Tomato, Confit Fennel, Sauce Vierge

Baked Hake Fillet,

 Buttered Green Beans, Lemon & Olive Oil Pomme Puree & Citrus Hollandaise

Tandoori Spiced Monkfish

Parsley Root, Mussels, Celery, Lime Curry Oil

Desserts 

Baked Homemade Pavlova,
Fresh Strawberries, Whipped Cream

Sticky Toffee Pudding,
Butterscotch Sauce & Clotted Cream

Passionfruit Panna Cotta,
Compressed Pineapple, Coconut Sorbet & Coriander Cress

Rum Ba Ba,
Crème Chantilly & Rum Syrup

Profiteroles
Hazelnut Praline, Salted Chocolate Caramel Sauce