Christmas Party Menus 2019
christmas party
Christmas is our favourite time here at The Wild Geese, and we will always do our utmost to ensure that our guests enjoy their Christmas Party.
Should you wish to customise a menu to suit your Christmas party or adapt to any dietary requirements, please let us know when you make your booking and we will do our best to accommodate.
Book here by email wildgeese@indigo.ie or call us on 061-396451.

Starters

Deep-fried Brie and Black Olives on Pineapple and Cucumber Salsa, Beetroot and Star anise Dressing

Soup of the Day

Terrine of Chicken Liver Parfait, Celeriac Remoulade, Red Onion Compote and Toasted Brioche

Wild Geese Homemade Seafood Chowder

Main Courses

Roast Breast of Cornfed Chicken stuffed with Goats Cheese wrapped in Serrano Ham, Champ Potato, and Sweet Potato Chips

Pan-seared Cod Fillet topped with Crabmeat, Spinach Tartlet, Potato Rosti and Mussel Sauce

A Trio of Carrigcleena Duck, Roast Duck Breast, Springroll of Duck Confit, Smoked Duck Croquette, Red Wine Jus

Dessert

Dessert Plate of The Wild Geese Restaurant – Chocolate Brownie, Vanilla Ice-cream, Salted Caramel Macaroon

Starters

Baked Bluebell Falls Goats Cheese in a Curry Crust, Apple Puree, Beetroot and Star Anise Dressing

Soup of the Day

Tian of Smoked Salmon stuffed with Crabmeat, Cucumber Noodles, and Pesto Dressing

Wild Geese Homemade Seafood Chowder

Main Courses

Pan-seared Aged Irish Beef Sirloin, Mushroom and Bacon Tartlet, Potato Gratin, Peppercorn Sauce or Garlic Butter

Roasted Lemon and Olive Oil Marinated Salmon with Crab Toes, Spinach Tartlet, Prawn Sauce

Breast of Wild Irish Pheasant, Cranberry and Parsley Stuffing, Sweet Potato Puree, Roast Fondant Potato

Dessert

Dessert Plate of The Wild Geese Restaurant – Chocolate Brownie, Vanilla Ice-cream, Salted Caramel Macaroon

Starters

Pan-seared Scallops and Clonakilty Black Pudding, Tomato Chutney and Deep-fried Leeks

Soup of the Day

Terrine of Pheasant and Smoked Streaky Bacon, Red Onion Compote, Celeriac Remoulade, Orange Dressing

Wild Geese Homemade Seafood Chowder

Main Courses

Roast Fillet of Irish Beef, Mushroom and Bacon Tartlet, Garlic Potato Gratin, Peppercorn Sauce or Garlic Butter

Rack of Irish Lamb, Creamed Leeks, Minted Mashed Potato, Red Wine and Rosemary Jus

Medallions of Monkfish topped with Crabmeat, Saffron Puree, Roasted Pepper and Mussel Dressing

Dessert

Dessert Plate of The Wild Geese Restaurant – Chocolate Brownie, Vanilla Ice-cream, Salted Caramel Macaroon