Fine Dining with Soul

From small Intimate Dinner Parties, Directors Lunch, Birthday Parties, Wedding Celebrations: The Soul Food Company can create the perfect menu that will ensure your guests are wowed by perfect presentation of colourful food,  full of delicious seasonal flavours. Our friendly and  professional staff will help make your special event a relaxed and memorable experience. Menus are personally tailored by Maggie to ensure your celebration is a unique and special experience.

Our menus are only suggestion:  if there is something you’d like and it’s not on the menu, please let us know.

Fine Dining Starters

  • Cured Organic Clare Island Salmon Gravlax with a Cucumber and Pink Pepper Salsa
  • Organic Burren House Smoked Salmon with a Marinated Fennel, Pink Peppercorn and Dill Salad
  • Home-Smoked Mackerel – Fennel, Kohlrabi, Cucumber & Orange Salad with Sourdough Toasts
  • Tain of Castletownbere Crab with a Celeriac Remoulade & Homemade Lemon Mayonnaise
  • Crozier Blue Cheese, Caramlised Walnut Salad with Chilli Pear & Chardonnay Dressing
  • Mousse of Creamy Fivemiletown Goats Cheese, Organic Spiced Beetroot, Pear Puree with Jenny McNally Wild Rocket
  • A Salad of Buffalo Mozzarella, Fresh Garden Peas, Pea Shoots, Lemon & Mint Oil
  • Colcannon Soup Garnished with O’Doherty Smoked Bacon with Guinness & Pistachio Nut Brown Bread
  • Wild Mushroom Soup with Truffle Cream
  • Antipasti Plate
  • Steamed Mussels in Garlic Chilli & Coriander Butter

Fine Dining Main Courses

  • Slow Cooked Rump of Lough Erne Lamb served on a Bed of Champ with a Rich Lamb Jus
  • Roast Spiced Rack of Lough Erne Lamb with Cumin & Mint Tzatziki
  • Slow Roasted Lamb Rump Marinated in Indian Spices served with a Spiced Yoghurt Riata, Naan Bread & Crushed Chickpea Salad
  • Rack of Lough Erne Lamb with a Cassoulet of Beans & Vegetables
  • Fillet of Beef with a Rich Red Claret Sauce, Dauphinoise Potatoes
  • Fillet of Beef on a Bed of Horseradish Cream Mash & Rich Red Jus
  • Finnebrogue Oisin Venison Fillet with O’Dorthery Smoked Bacon Mash & Rich Jus
  • Pan Roasted Breast of Free Range Chicken, Bubble and Squeak Potato Cake, Curly kale & Onion Marmalade Jus
  • Pan-fried Free Range Chicken Breast with a Wild Mushroom Duxelle on a Bed of Spinach & Herb Risotto
  • Free Range Chicken Breast stuffed with Taleggio & Tarragon served in a Vermouth & Chervil Sauce
  • Fermanagh Free Range Chicken Breast, Aromatic Butter Stuffing, Sauteed Greens, Dijon Mustard Mash
  • Home Smoked Thorn Hill Duck Breast (Cavan) with Caramelised Apples & Figs
  • Pan Seared Thorn Hill Duck Breast, Cherry & Port Sauce, Creamed Potatoes
  • Roasted Fillet of Pork with Dauphinoise Potato, Gooseberry Relish and Orchard Apple Jus
  • Crumbed Pork Chops with Anchovy Butter & Celeriac Chilli Remoulade
  • Roast Monkfish Fillet wrapped in Serrano Ham served on Creamy Garden Pea & Mint Risotto, Fennel and Lime Salsa
  • Pan Fried Sea bass Fillet served with Cumin & Carrot Puree, Crushed Herbs Baby Potato Cake & Sorrel Cream
  • Pan Fried Sea Trout Fillet with Lemon & Thyme Mashed Potatoes & Green Pesto
  • Roasted Fillet of Hake with a Sweet Pea & Chorizo Risotto
  • Pan-Roasted Fillet of Brill, Sautéed Spinach, Poached Saffron Baby Potatoes, Crispy Pancetta
  • Pan-Grilled Sea Bream, Crushed Baby Potatoes with Whole Grain Mustard & Crème Fraîche, Sautéed Spinach, Wild Rocket Pesto
  • Organic Clare Island Salmon with a Molly Malone Bisque Sauce, Parsley Mash
  • Organic Clare Island Salmon with Fennel & Saffron Sauce, Creamy Mash with a Hint of Chervil

Fine Dining Desserts

  • Individual Sticky Toffee Pudding with a Bushmills Butterscotch Sauce
  • A Trio of Homemade Irish Rhubarb and Star Anis Ice-Cream, Rhubarb & Berry Fool with Miniature Vanilla and Pistachio Nut Short Breads
  • Coconut Meringue Roulade with Fresh Raspberries
  • Pistachio and Berry Meringue Roulade
  • Plum and Almond Tart with Crème Fraiche and Fruit Coulis
  • Tangy Lemon Tart with Seasonal Berry Coulis
  • Eton Mess with Fresh Strawberries & Brown Sugar Meringues
  • Mille Feuille with Lemon and Passion Fruit Custard
  • Baked Raspberry Ripple ‘Moonshine’ Cheese Cake
  • Almond Meringues with Lemon Sugar & Raspberries
  • Individual Seasonal Berry Bread and Butter Pudding
  • Individual Pavlova with Passion Fruit Custard and Seasonal Berries
  • Rich Chocolate Tart with Fruit Compote
  • Mango and Lime Tart Brulee
  • Simple bowls of Summer Berries to include Strawberries, Raspberries, and Blueberries served with Caster Sugar Pouring Cream and Vanilla & Pistachio shortbreads
  • Selection of Irish Cheese, Grape Chutney, Crackers (€7.50 surcharge)