NEW SEASONAL CLARE WEDDING PACKAGES

The new seasonal wedding packages offer sumptuous four course meals with variety and choice, the arrival drinks reception and the evening buffet.  All four options include the following items as standard: 

• Bar Exemption
• Chair Cover with Gold Sash
• A Red Carpet Welcome
• Champagne for the Bridal Party on Arrival
• Tea/Coffee & Biscuits for all Guests on Arrival
• Floral & Candle Centerpieces
• Accommodation in the Bridal Suite and Breakfast in Bed the following morning
• Accommodation for the Parents of the bride and groom on the night of the wedding
• Reduced Accommodation Rates & Packages for the Guests
• Theming of Banqueting Suite with LED Lighting
• Wedding Menu Tasting
• Use of Microphone & Integrated Sound System
• 3 Months Membership to the hotel's Leisure Club, or 2 Treatments in River Spa
• Toning & Fitness Program for the Bride & Groom

Spring - February, March & April

Arrival Reception: Warm Spring Punch served with Fresh Buttered Scones, Biscuits, Tea/Coffee.

Warm Spring Onion and Spinach Potato Cake, topped with Oak Smoked Salmon, Watercress & Citrus Dressing

Savoury Chicken & Mushroom Vol-au-Vent in a creamy Tarragon Sauce
* * * *
Cream of Asparagus and Pancetta Soup

Raspberry & Peach Schnapps Sorbet
* * * *
Roast Prime Sirloin of Irish Beef, on Scallion Mash with Yorkshire Pudding and Red Wine Jus

Pan Fried Fillets of Seabass, Pistachio and Herb Crust, served with Chive Butter Sauce
Both dishes are served with a bouquet of Seasonal Vegetables & Potatoes
* * * *
Pear & Chocolate Torte accompanied by Homemade Linnalla Vanilla Ice Cream
Freshly Brewed Tea/Coffee

Evening Buffet: Slow Roasted Organic Pig on a Spit, served with a Selection of Salads, Rolls, Baps and Sauces. Plus freshly brewed Tea/Coffee.

Summer - May, June & July

Arrival Reception: Choose between a Pina Colada or Mojito Cocktail, served with a tasty selection of canapés, biscuits and tea/coffee.

Lightly Smoked Chicken Salad, Sundried Tomatoes, Buffalo Mozzarella, Drizzled with a Raspberry Cream Dressing

Homemade Thai Fish Cakes, flavoured with Thai Spices, Crisp Salad and Sweet Chilli Sauce
* * * *
Cream of Vine Tomato & Basil Soup

Passion Fruit Sorbet
* * * *
Roast Crusted Rack of Lamb with Rosemary Mash, served on a Roast Garlic Jus

Steamed Fillets of Lemon Sole, topped with Fresh Asparagus presented on a Prawn & Dill Sauce
Both dishes are served with a Bouquet of Seasonal Vegetables and Potatoes
* * * *
Fresh Summer Berry Pavlova
Freshly Brewed Tea/Coffee

Evening Buffet: Selection of Gourmet Sandwiches, Cocktail Sausages, Chicken Goujons, served with freshly brewed Tea/Coffee and a variety of Herbal Teas.

Autumn -
August, September & October

Arrival Reception: Choose from a Cosmopolitan or Strawberry Daiquiri Cocktail, served with a warm and cold selection of Autumn Canapés, Biscuits and Tea/Coffee.

Trio of Dublin Bay Prawns, Barbequed Salmon and Cantaloupe Melon with a Mild Piquant Sauce

Filo Basket filled with Button Mushrooms, Diced Chicken and Brunoise of Vegetables
with a Tarragon Cream Sauce.
* * * *
Roast Butter Squash & Pumpkin Soup

Pear & Brandy Sorbet
* * * *
Pot Roast Boneless Duck with an Orange and Malibu Stuffing served with a
Carmelised Orange and Plum Sauce

Escalope of Salmon, presented on a crispy red onion mash with a Saffron Cream Sauce
Both dishes are served with a Bouquet of Seasonal Vegetables and Potatoes
* * * *
Rhubarb and Strawberry Crumble with Rhubarb and Custard Ice Cream
Freshly Brewed Tea/Coffee

Evening Buffet: Roast Turkey Crown & Smoked Bacon served with fresh crisp salads, rolls and a selection of sauces, tea/coffee & biscuits.

Winter -
November, December & January

Arrival Reception: Choose from either Hot Chocolate & Run or Mulled Wine, served with mince pies or buttered scones, biscuits and Tea/Coffee.

Duck & Chicken Terrine, with a red onion chutney and pickled apple,
served on a bed of mixed leaf salad.

Baked Selection of Local Seafood wrapped in Puff Pastry,
served with a succulent Chablis sauce
* * * *
Roast Parsnip Soup served with Curried Cream
 
Liscannor Bay Prawn Bisque
* * * *
Roasted Lion of Venison, braised Red Cabbage and Diced Smoked Bacon
with a Cider & Honey Sauce

Pan Fried Fillet of Cod, with Celeriac Mash, Roasted Fennell,
presented on a Shellfish Sauce.
Both dishes are served with a Bouquet of Seasonal Vegetables & Potatoes
* * * *
Apple & Cinnamon Pie Chantilly Linnalla Vanilla Ice Cream
Freshly Brewed Tea/Coffee

Evening Buffet: Selection of gourmet sandwiches, traditional fish & chips in paper cones served with tea/coffee.