Banqueting menu selector
Banqueting menus are served using a combination of plated or silver service, depending on numbers.
Items marked (H) are healthy options suitable for a gluten-free, low-fat or dairy-free diet.
Items marked (V) are suitable for vegetarians.
For more information, contact Mount Charles on +44 (0)28 9033 4400 (extension 1350 or 1633) or email waterfrontbanqueting@mountcharles.com
Our à la carte menu includes a choice of:
-
starter
- sorbet
- main course (vegetarian options are also available)
- dessert
- cheeseboard.
Starters
Choose from:
-
Smoked trout timbale with horseradish potato salad
- Chargrilled asparagus spears with roasted baby tomato and aioli dressing (V)
- Medley of Strangford seafood with a Champagne sabayon and sniped chives
- Roulade of smoked salmon with wild rice, lemon and coriander crème fraiche
- Rare roasted loin of Finnebrogue venison, sweet onion puree and balsamic syrup
- Walter’s smoked salmon with homemade wheaten bread, capers and lemon
- Salad of baby leaves with potato bread crouton, crisp pancetta and tarragon mustard dressing
- Smoked salmon and goat’s cheese filo tartlet with endive salad and basil oil
- Sautéed forest mushroom on toasted bruschetta with herb salad
- Gateau of roast Mediterranean vegetables with herb oil and plum tomato dressing (V)
- Roasted baby vine tomatoes with soft goat’s cheese and rocket salad (V)
- Seared wood pigeon with baby beetroot and raspberry vinegar
- Pate of smoked seafood and green peppercorn with herb toast and baby leaves
- Salad of smoked duck breast with pink grapefruit and citrus dressing.
Sorbets
Choose from:
-
lemon
- mango
- raspberry
- blackcurrant
- passion fruit.
All sorbets are served with fruit garnish and coulis.
Main courses
Choose from:
-
Supreme of corn-fed chicken, pancetta and baby onions with red wine and tarragon gravy
- Fillet of beef with potato and celeriac gratin, Bushmills whiskey and mustard cream
- Baked fillet of trout with sautéed potatoes, capers and lemon butter
- Pot roasted fillet of chicken with fennel, thyme and oyster mushroom with Madeira jus
- Garlic-studded loin of Mourne lamb with rosemary roast potato and creamed leeks
- Fillet of sea bream on petit ratatouille with baby tomatoes and sweet onion aioli
- Grilled tournedos of local beef with wild mushroom and thyme crème fraiche
- Roasted loin of cod on wilted spinach with green olive tapenade
- Fillet of local beef on roasted carrots and red wine jus
- Rack of spring lamb with petit pois and baby gem minted pea purée
- Fillet of Glenarm salmon, roasted shallot and baby spinach lobster cream
- Roast corn-fed chicken supreme with butternut squash, oyster mushroom and smoked paprika cream.
Main courses (vegetarian)
Vegetarian options include:
-
Risotto of roast squash with Parmesan tuille
- Roasted aubergine and goat’s cheese gateau with cherry tomato dressing
- Forest mushroom and wild rice strudel with wholegrain mustard cream
- Braised baby vegetables on a pearl barley cushion
- Fricassee of oyster mushroom, fennel and tarragon with filo crisp
- Butternut ravioli with wilted spinach and chive beurre blanc.
Desserts
Choose from:
-
Strawberry tuille basket with chocolate dipping mousse
- Roasted peaches with vanilla bean anglaise and raspberry compote
- Lemon panacotta with blueberries
- Café mocha mousse with orange shortbread biscuits
- White chocolate cheesecake with raspberries
- Crème brulee with roasted plums
- Vanilla cheesecake with amaretti biscuit
- Bitter chocolate pot with Kirsch cherries
- Fresh strawberry tart with vanilla mascarpone
- Exotic fruits with coconut sabayon.
Cheeseboard
Includes a choice of:
-
locally produced cheeses with seasonal fruits and oatcakes
- select continental cheeses with seasonal fruits and oatcakes
- chocolate mints
- vanilla fudge
- handmade petit fours
- freshly brewed tea or coffee.
