Wedding Venues Kildare | Lawlor's of Naas

Starters

Seared Scallops

with Crispy Pancetta, served with cherry vine tomato and pea puree

Tossed Salad of Gravad beef and Tea-soaked Chicken Mango

with radish and chardonnay dressing

Golden-fried Calamari

with sesame scented rainbow carrots and fish dressing

Roulade of Beetroot

with cured salmon and Kilmore crabmeat, shredded leaves and basil oil

Grilled Haloumi Cheese salad

with car grilled Mediterranean vegetables with tzatziki garnish

Dublin Bay Prawn Cocktail as it is, perfection shouldn’t be tampered with

Assiette of Crab, Prawn and Rollmop

with a mildly curried dressing and herb potato salad

Seared Tuna Poke Bowl

with scallion, sweet cured avocado and chargrilled chard

Classic Smoked Salmon Salad

Summer Salad of Melon

with avocado, roast vegetables, rocket and sundried tomato

Traditional Greek Salad

with feta cheese, olives, Mediterranean vegetables and olive oil

Beignets of Fresh Crabmeat

with tartare sauce

Duck Leg Confit

between layers of rosti potato and pearl onion garnish

Soups

Roasted Bell Pepper and Baby Tomato

Mediterranean Vegetable Soup

Bone Broth Chicken and Sweetcorn Soup

Carrot, Ginger and Coconut Soup

Slow Roasted Vegetable soup

Cream of Leek and Potato Soup

Forest Mushroom and Thyme Soup

with truffle oil

All served with a selection of fresh bread from Mrs Lawlor's Bakery

Main Courses

Daube of Slow Cooked Beef

with champ potato, pearl onion smoked bacon sauce

Saud Vide Cooked Prime Fillet of Beef

with braised shallots, mushroom puree, pomme anna trumpet de mort sauce

Supreme of Corn-fed Chicken

slow-cooked and glazed with tarragon, served with serrano ham potato cake, carrot and ginger puree and jus rôti

Rump of Carlow Lamb

infused with rosemary and wild garlic served with a potato croquette, chargrilled Mediterranean vegetables and pan juices

Sous Vide Cooked Rack of Lamb

with a herb crust, fondant potato, parsnip puree, and raspberry vinaigrette

Traditional Roast Turkey and Ham freshly carved

with rosemary & thyme stuffing, smoked bacon buttered cabbage and goose fat roast potatoes

Freshly Carved Slow-Cooked Roast Sirloin of Beef

with glazed potato, honey glazed baby carrots and leeks in natural jus with fresh horseradish cream

Pithivier of Farmhouse Chicken and Guineafowl

with butternut squash, sage, dauphinoise potatoes and a tarragon reduction

Seared Fillet of Hake

nestled on a bed of sweet potato straws, Café de Paris sauce with Dublin Bay prawns garnish

Fricassee of Monkfish, Prawns and Scallops

with roast garlic jus, buttered green beans and parsley potato cake

Turbot Fillet Flash-Fried

with chickpea prawns, tender broccolini and jacket new potatoes

Roulade of Lemon Sole and Fresh Crabmeat

in a lavage and dill coating, parsley potatoes, pea puree and vicky rainbow carrots

Fresh Fillet of Cod

seared to golden brown with miso paste, purple kale romanesco, asparagus and carrot puree

Fresh Salmon Fillet

with asparagus, zested lime butter, kale and new season potatoes

Desserts

Plum Bruleès

with greek yoghurt and plum compote

Almond and Raspberry Roulade

with fresh cream

French Apple Tart

with apricot glaze

Individual Pear and Apple Crumble

with blueberry coulis

Lemon and Lime Infused Cheesecake

with a chocolate crust base with crème anglaise

Chocolate and Strawberry Roulade

with vanilla crème anglaise

Rose and Vanilla Pannacotta

with chocolate and a selection of home-made ice creams

Seasonal Berry Sables

with vanilla ice cream

Weddings at Lawlor's

Weddings

Dining

Starters

Soups

Main Courses

Desserts

Brochure