National Yacht Club

The Club can cater for functions up to 150 people seated. There is an extensive range of menus available to suit all tastes and costs. Typical menus are set out below. Individual and unique menus can be prepared by our Head Chef, Cormac Healy. Should you have any queries please contact the Club Manager, Padraic Conneely.

STARTERS

• Waldorf salad with Chicken and Walnuts   –  € 8.50
• Seafood cocktail with Enchiladas    – € 9.50
• Pate Maison served on Cumberland sauce with Melba toast  –   € 8.50
• Seafood Platter    –    € 12.00
• Crabmeat and Asparagus tartlet with a Rocket salad  –  € 9.95
• Confit of Duck with Forest berry, sweet and sour sauce  –  € 9.95
• Fetta, broccoli and walnut salad    –  € 8.00
• Crab and spinach roulade with rose pesto oil   –  € 9.95
• Roasted asparagus in olive oil, garnished with fresh parmesan shavings  – € 8.50
• Avocado and crispy bacon served on seasonal leaves  –  € 8.50
• Tian of Smoked Salmon on Potato Salad  –   € 8.95
• Deep Fried Calamari with Rouillie or Sweet Chilli Oil  – €8.50

SOUPS

• Native tomato and ginger soup
• Leek and potato soup
• Carrot and coriander soup  – All above € 7.00
• Courgette and peanut butter soup
• White bean, lime and chilli soup
• Minestrone with Shaved Parmesan & Croutons  – All above € 7.50

 

MAIN COURSES

• Roast fillet of beef on a bed of three pepper cream – € 37.00
• Fillet of beef Wellington dressed with sauce perigourdine  – € 40.00
• Roast sirloin of prime Irish beef served with a rich red wine cream or a sauce of your own choice (Red Wine Cream, Three Pepper Cream…)  – € 33.00
• Roast leg of lamb served with rosemary jus  – € 32.00
• Stuffed loin of pork with apple calvados compote or Dijon mustard brandy cream – € 30.00
• Baked fillet of cod topped with a red pesto crust  – € 35.00
• Chicken prawn and mushroom vol au vent in a white wine cream  – € 28.00
• Baked darne of salmon garnished with sauce bercy  – € 30.00
• Roast stuffed turkey and ham accompanied by homemade cranberry sauce  – € 30.00
• Pink and crispy duckling coated with a sweet and sour ginger sauce  – € 35.00
• Grilled salmon cutlet on a bed of homemade hollandaise sauce  – € 30.00
• Baked hake topped with a Herb and Garlic Crust  – € 36.00
• Roast rack and leg of lamb on a honey and thyme jus  – € 39.00

DESSERTS

• Panna cotta with Lemon Caramel
• Chocolate Brownie with Chocolate Sauce and Ice Cream
• Profiteroles with Chocolate or Butterscotch Sauce
• Apple and Ginger Crumble with Ice Cream
• Apple and Ginger Crepe with Ice Cream and Butterscotch sauce
• Cream and Summer Berry Roulade
• Chocolate Cup with Fresh Fruit and Crème Patisserie on Fruit Coulis
• Brandy Snap Basket with Fresh Berries and Ice Cream
• Crème Bruleé  – All above € 9.00
• Dessert Platter  – € 9.50
• Selection of Irish and Continental Cheeses  – € 9.00
• Freshly brewed Coffee and Selection of Teas  – € 3.00