At Neil Shirt Catering, we will design a menu for your particular event, based on your own personal tastes and requirements. Please browse through our menus for ideas and inspiration.

Canapé Menu

Please click here to download a pdf version of this menu.

Cold Canapés

Vegetarian Sushi with Wasabi and Soy

Terry Butterly’s Crab served simply on Home Made Brown Bread

Free Range Irish Chicken Crostini with Sage and Onion

Char-Grilled Asparagus wrapped in Air Dried Ham

Vietnamese Vegetarian Spring Roll with Tamari

Bruschetta with Buffalo Mozzarella, Sun Dried Tomato and Basil

Cajun Spiced Free Range Irish Chicken and Roast Pepper Wrap

Stuffed Fillet of Pork with Salsa Verde

Spiced Aubergine and Manchego Crostini with Basil

Cashel Blue and Braised Leek Tart

Roast Irish Beef with Horseradish and Rocket

Hot Smoked Organic Irish Salmon and Chive Cream Cheese on a Homemade Brown Scone

Fillet of Beef Carpaccio with Parmesan and Rocket

Virtually Fat Free Vegetable Spring Roll with Toasted Sesame and Soy

Mini Brie and Cranberry Quiche

Shrimp and Spiced Avocado on Rye

Beetroot Slaw and Feta Crostini

Crispy Tortilla with Waldorf Chicken

Annagasson Crab with Pea and Mint on Brown Bread

Spiced Beetroot, Aubergine and Feta Crostini

Mini Caesar Salad with Aged Parmesan

Marinated Organic Irish Salmon with Crème Fraiche and Lemon

Kielbasa and Sour Croute on Crisp Sour Dough

Vine Ripened Tomato and Basil Crostini with Fivemiletown Goat’s Cheese

Carpaccio of Courgette with Chilli, Lemon and Pecorino

Salmon and Crab Rillette with Chives and Lime

Spiced Aubergine, Tomato and Pecorino Crostini

Hot Canapés, Mini Hot Pots and Supper Bowls

Mini Pot of Mushroom and Pea Risotto

Char Grilled Free Range Irish Chicken with Lemon and Rosemary

Irish Stew with Champ

Dry Aged Irish Beef Skewer with Ginger, Soy and Sesame

Mini Spiced Pork Burgers with Guacamole and Baby Gem

Char-Grilled Sticky Tiger Prawns with Lime and Coriander Dip

Lebanese Spiced Irish Lamb Skewer with Preserved Lemon & Tzatziki

Asian Style Slow Cooked, Pulled Shoulder of Free Range Pork with Egg Fried Rice

Keralan Curry with Free Range Irish Chicken, Coconut, Ginger, Chilli and Toasted Almonds Served with Jasmine Rice

Corned Irish Beef with Colcannon and Mustard Cream

Mini Cone of Fried Squid Rings

Cannellini Bean, Roast Aubergine and Plum Tomato Casserole with Basil and Bulgur Wheat

Mini Pot of Massaman Pork Curry with Basmati Rice

Traditional Fish and Chips Served in a Cone

Beef and Guinness Pie with Champ

Mediterranean Vegetable and Chick Pea Casserole with Cous Cous

Tempura of King Prawn with Tamari

Char Grilled Irish Beef and Ginger Skewers

Mini Irish Rib of Beef Burger with Home Made Relish and Cheese

Dry Cured Irish Bacon Roll with Home Made Ketchup

Smoked Haddock and Salmon Fishcakes

Mini Hot Dog with Onions and Mustard

Mini Mushroom Burger with Cheese and Home Made Relish

Keralan Vegetable Curry with Coconut Chilli, Ginger and Coriander Served with Basmati Rice

Merguez Sausage with Cous Cous and Spiced Tomato Sauce

Thai Chicken and Noodle Salad with Coriander, Chilli and Ginger

Hand Wrapped Tiger Prawns with Mint and Mango Salsa

McConnell’s Smoked Chicken and Tarragon Parcel

Dessert Canapés

Lemon Tart

Apple and Cinnamon Tart

Uber Rich Chocolate Brownie

Mini Macaroons

Mini Chocolate Tart

Mini Raspberry Cream Tart

Baked Alaska Tart

Date and Honey Cake

Rhubarb Tart with Cream

Lemon Meringue Pie

Carrot Cake

Uber Dark Chocolate and Raspberry Tart

Lemon and Raspberry Tart

Dark Chocolate and Bushmills Tart

Apple Tart and Cream

Orange and Almond Cake

Rhubarb and Ginger Crumble

Starters Menu

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Plum Tomato, Roast Ruby Onions and Basil Salad

Classic Caesar Salad with Sourdough Croutons and Aged Parmigiano Reggiano

Leek and Sweet Onion Tart with Glebe Brehon Cheese

Rillette of Salmon with Pickled Cucumber and Frisée Lettuce

Grilled Free Range Chicken Salad with Soft Herbs and Lemon

Duck Liver Parfaît with Beetroot and Orange

Tuscan Bean and Vegetable Soup with Ciabatta

Smoked Mackerel Paté with Melba Toast

Rillette of Irish Duck with Caramelised Baby Onions and Fig Chutney

Wild Mushroom and Tarragon Tart with Pecorino

Carpaccio of Courgette, Grilled Aubergine and Red Pepper, St Tola Cream and Basil

Chargrilled Asparagus with Soft Boiled Free Range Egg and Rocket

Braised Lentils de Puys with Ardsallagh Goat’s Cheese, Beetroot and Tarragon

Smoked Haddock Fishcakes with Chunky Tartar Sauce

Seafood Chowder with Wheaten Bread

Vine Ripened Tomato, Buffalo Mozzarella and Basil Salad

Caramelised Pear with Bellingham Blue, Watercress and Toasted Walnuts

Terry Butterly’s Smoked Irish Salmon served simply with Lemon and Home Made Brown Bread

Salad of Baby Spinach, Pickled Cepes and Soft Bolied Quail’s Eggs with Pedro Jimenez

Annagasson Crab with Granny Smith Apple, Mint and Horseradish

Fillet of Irish Beef ‘Panzanella’

Pan Fried Scallops with Saffron Egg and Potato Mousseline

Gravadlax of Organic Irish Salmon with Warm Potato Salad and Soft Herbs

Fillet of Irish Hereford Beef Carpaccio with Rocket and Organic Parmesan

Risotto of Roasted Butternut Squash with Swiss Chard and Pecorino

Dinner Menu

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Pan Fried Organic Clare Island Salmon with Light Keralan Curry Cream

Slow Roast Shoulder of Wicklow Lamb with Cannellini Beans and Red Wine Jus

Roast Free Range Irish Chicken Breast with Classic Chasseur Sauce

Slow Cooked Belly of Irish Pork with Pecan Nut and Apricots

Confit of Silver Hill Duck Leg with Bittersweet Mandarin Jus

Salmon and Tuna Fishcake with Chunky Tartar Sauce

Corned Silverside of Beef with Swiss Chard and Pommery Mustard Sauce

Roast Free Range Chicken Wrapped in Parma Ham served with Lemon and Basil Cream

Fillet of Irish Pork, Braised with Vintage Cider and Tarragon

Poached Fillet of Plaice ‘Bonne Femme’

24 Hour Braised Daube of Irish Beef with Red Wine, Bay and Thyme Leaves

Roast Loin of Irish Bacon with Dalkey Mustard and Wildflower Honey

Fillet of Irish Organic Salmon ‘en Papilotte’

Traditional Osso Bucco with Irish Rose Veal

Roast Dry Aged Sirloin of Irish Beef with Horseradish and Red Wine Jus

Pan Fried Fillet of Brill Buttered Spinach, Soave and Chive Fumet

Prawn and Salt Cod Brandade with Salsa Verde

Roast Breast of Guinea Fowl with Wild Mushrooms and Braised Shallots

Roast Rack of Connemara Mountain Lamb with Redcurrant and Thyme Jus

Fillet of Irish Hereford Beef with Marinated Field Mushroom, Braised Shallots and
Truffle Foam

Buffet Salads Menu

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Asian Noodle Salad with Crisp Vegetables and Toasted Sesame, Ginger, Soy and
Coriander Dressing

Roast Beetroot, Orange and Killowen Yogurt Salad

Butterbean and Soft Herb with Smoked Bacon, Sherry Vinegar and Olive Oil

Chick Pea and Chorizo with Basil

Moroccan Cous Cous

Cous Cous with Parsley, Red Onion and Orange

German Potato Salad

Roasted Potato with Smoked Paprika, Red Peppers and Red Onion Salad

Orzo Pasta with Roasted Vegetables and Nigella Seeds

Taboule

Three Bean with Soft Herbs and Red Wine Vinegar

Salade Nicoise

Roast Sweet Potato with Feta, Ruby Onions and Baby Spinach

Garden Vegetable Salad

Broccoli and Feta Salad with Toasted Almonds

Greek Salad

Cannellini Bean, Spring Onion and Basil

Rocket and Aged Parmesan with Balsamic

Mixed Baby Leaf

Chick Pea with Roasted Red Pepper and Basil

Penne with Rocket and Aged Parmesan

Vine Ripened Tomato and Roasted Ruby Onions

Fennel, Apple, Onion and Poppy Seed

Asian Slaw

Old Fashioned Potato Salad

Buffet Main Course Menu

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Hot or Cold Buffet Main Courses

Roast Sirloin of Irish Hereford Beef with Home Made Horseradish Cream

Roast Loin of Tamworth Pork with Crackling and Bramley Apple Sauce

Roast Leg of Connemara Mountain Lamb with Wild Currants and Thyme (seasonal)

Roast Crown of Irish Bronze Turkey with Home Made Cranberry Sauce

Wildflower Honey Roast Ham with Cloves and Sweet Balsamic

Free Range Irish Chicken with Lemon and Rosemary

Pan Fried Irish Salmon with Light Keralan Curry Cream

Char Grilled Marinated Free Range Irish Chicken with Sherry and Parmesan Cream

Cold Buffet Main Courses

Antipasta Platter with Salami, Air Dried Ham and Marinated Grilled Chicken

Veggie Antipasta Platter with Grilled Courgette, Aubergine, Red Onions, Baby Artichoke, Sun Dried Tomatoes and Buffalo Mozzarella

Poached Salmon with Lemon and Chive Mayonnaise

Local Seafood Platter with Crab Claws, Prawns, Poached and Smoked Salmon

Hot Buffet Menu

Please click here to download a pdf version of this menu.

Braised Beef with Guinness and Fresh Parsley

Thai Red Curry with Free Range Chicken, Coriander, Lime and Chilli

Thai Vegetable Curry with Coconut Lemon Grass and Ginger

Free Range Chicken and Leek Pie Crisp Pastry Top

Slow Cooked Lamb and Vegetable Casserole with Chick Peas and Basil

Lamb Tagine, with Kalamata Olives, Chilli and Preserved Lemon

Traditional Irish Stew

Hungarian Beef Goulash

Traditional Chicken Tikka Masala with Killowen Natural Yoghurt

Tamworth Pork and Bramley Apple Casserole with Dijon Mustard

Meat Balls in Spicy Tomato Sauce

Field Mushroom and Parmesan Bake

Spicy Chilli Con Carne

Beef and Mushroom Pie with Thyme and Parsley

Chicken and Mushroom Pie with Tarragon and Leek

Crisp Salmon and Tuna Fishcakes, Home Made Tartar Sauce

Fish Pie with Salmon, Smoked Haddock, Mussels and Shrimps

Seafood Pasta

Spicy Chorizo and Cannellini Bean Casserole with Basil and Garlic

Moussaka

Vegetarian Lasagne

Traditional Cassoulet

Boeuf Bourguignon

Turkey and Ham Casserole with Thyme and White Wine Cream

Each of the hot dishes can be served with one of the following: Creamy Mashed Potato, Fragrant Rice, Jasmine Rice, Baby Potatoes, Champ, Cous Cous, Steamed New Potatoes with Mint, Roasted Baby Potatoes, Baby Potatoes with Garlic and Rosemary, Orzo Pasta, Penne Pasta

Dessert Menu

Please click here to download a pdf version of this menu.

Lemon Tart with Fresh Raspberries

Gooseberry Fool with Crisp Shortbread

Rhubarb Crumble with Cream

Chocolate and Hazelnut Tart

Slow Cooked Chocolate Tart with Cappuccino Cream

Rhubarb Fool with Lemon Shortbread

Orchard Apple Pie

Pear and Frangipane Tart

Fruit Pavlova

Exotic Fruit Salad

Strawberry Cheesecake

Selection of French and Irish Cheeses, served with Organic Grapes, Figs and Crackers

All our beef, pork, lamb and poultry is of Irish origin.

We can cater for dietary requirements, including vegetarian, vegan, coeliac and other allergy and food intolerances.

Please don’t hesitate to let us know your needs.