New conference menu 2014 15


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New conference menu 2014 15

  1. 1. Hospitality Brochure 2014-2015 PUGIN HALL Named after the architect, Augustus Welby Pugin, this is considered by many to be his finest hall. Built in the 1840’s the wide span and lancet windows give elegance to the room, where seminarians dine during their seven years of formation in Maynooth College. The portraits feature some of the early professors of the College, which was founded in 1795. Three of them, Anglade, De La Hogue and Darré, were priests from the Sorbonne in Paris, who escaped from the repression of the French Revolution and spent the rest of their lives in Maynooth. Pugin Hall is the venue for major banquets and College celebrations, such as the annual Maynooth Union, Conferences and Conferring Ceremonies.
  2. 2. Dear Client, We are delighted to enclose the 2014/15 Hospitality Brochure for your perusal. Whilst compiling this document we have reviewed what is currently offered onsite, and considered the different demographics that may use the service as well as tiered the menu content so as to suit all budgets and requirements. With our wealth of experience managing client dining and hospitality services we have carefully compiled a selection of menus which are designed to enhance the value of your time. Coupled with a discreet service our aim is not to impede or distract from the progress of your meeting. We are happy to discuss any special events or requirements you may have in mind even if they fall outside the remit of this document. If you have any special requirements, or if you have a different dish, or menu in mind, we would be delighted to discuss them with you. Dearbhaile McAuley General Manager Ph: +3531 7083602 E: General Information Please email all enquiries and bookings to: or Please include the following information: Name Department or address Number of guests Location of Event Time Requirements Business unit number/ billing address Special dietary requirements if any Please note that prices are inclusive of VAT
  3. 3. Light Lunches & Breaks Continental Breakfast €7.00 Full Breakfast €9.00 Freshly Brewed Tea or Coffee €2.30 Tea, Coffee & Biscuits €3.00 Tea, Coffee & Pastries or American Style Cookies €4.00 Tea, Coffee & Sandwiches €6.50 Soup & Sandwiches, Tea & Coffee €8.00 Mixed Fruit Platter €26.00 Pre-Packed Fresh Fruit Salad €2.50 Bottled Water (500ml) €1.50 Bottled Minerals (750ml) €1.70 Fresh Fruit €0.70 each
  4. 4. Self Service Lunch Menu Lunch is served in the Main Restaurant from 12pm-2pm, Monday to Friday during the academic year. A wide variety of foods are offered, from Roast Joints, to Homemade Pizzas and our exciting salad bar. We can also provided self service meals on evenings or weekends, with prior arrangement, (subject to numbers) Main Course €10.00 Add Starter €2.50 Add Dessert €2.50 Add Tea or Coffee €2.30
  5. 5. Hot Fork Buffet Lunches These are an alternative to our banquet menu, for guests who wish to showcase their event, in a slightly more relaxed environment. The reserved area is set up with dressed tables, while the guests can have a chance to mingle, as they help themselves to the buffet spread. We have three options available to suit all tastes and budgets. We require a minimum of 30 guests for all of our buffet options. €16 Hot Fork Buffet Menu Chicken with Thai Spices, Coconut Milk and Coriander Or Beef Stroganoff (Choose one option) With Spinach Ricotta Tartlet with Basil Pesto Or Mixed Vegetable Lasagna (Choose one option) (The above are Served with Rice or Parmentier potatoes) ****** Profiteroles & Chocolate Sauce Or Wild Berry Cheesecake (Choose one option) Freshly Brewed Tea or Coffee
  6. 6. €22 Hot Fork Buffet Menu Chicken with Spanish Chorizo, Tomato & Basil Sauce Or Lamb Korma with Fried Tortilla Or Pan Fried Cajun Breast Chicken Topped with Crème Fraiche (Please choose one option) With Vegetarian Wild Mushroom Risotto Or Baby Spinach and Goat’s Cheese Frittata (Please choose one option) (This buffet includes Rice or Parmentier Potatoes Three Side Salads & Selection of Breads) ***** Homemade Apple Pie with Fresh Cream Or Chocolate Fudge Cake, Butterscotch Sauce (Please choose one) Freshly Brewed Tea or Coffee
  7. 7. €25 Hot Fork Buffet Menu Glass of Prosecco or Juice on arrival for your guests Sautéed Breast of Chicken, Wrapped in Bacon, Wild Mushroom Sauce Or Pan Fried Salmon on a Bed of Braised Red Cabbage Or Julienne Beef in a Pink Peppercorn Sauce (Please Choose One Option) With Roasted Aubergine, Stuffed with Italian Style Cous Cous Or Sweet Chilli Pepper with Brie Cheese and Reduced Balsamic (Please choose one option) (The above are served with Buttered Baby Potatoes, Three Salads and a Selection of Breads) ***** White and Dark Chocolate Torte with Fresh Raspberry Coulis Or Italian Coffee Dessert (Please choose one) Tea or Coffee
  8. 8. Cold Buffet €22 Similar set up to our hot buffet, but with an impressive cold food selection We require a minimum of 30 guests for all of our buffet options. Continental Meat Platter Provencal Style Vegetable Frittata Tomato, Basil & Mozzarella Salad Mixed Selection of Salad Leaves Baby Potatoes Roasted with Balsamic and Fresh Herbs Fresh Fruit Platter & Selection of Italian Breads Followed By White and Dark Chocolate Torte with Fresh Raspberry Coulis Or Italian Coffee Dessert (Please choose one) With Freshly Brewed Tea or Coffee
  9. 9. Canapé and Finger Buffet Selection The Following Options Could Be Described As “Nibbles” Suitable For Drinks Reception /Pre-Dinner. (Not Suitable In Place Of a Meal) Please pick from the following selection Any Three Items: €6.50pp Any Five Items: €8.00pp Any Seven Items: €11.00pp Any Ten Items €15.00pp
  10. 10. Canapé and Finger Buffet Selection Cold Selection Smoked Salmon with Cream Cheese & Chive Baby Goat’s Cheese in Pastry Cup Carpaccio of Beef, Horseradish Crouton and Shaved Parmesan Fresh Melon & Parma Ham French Brie on Tuc with Chopped Walnuts Toasted Ciabatta Topped with Tomato & Basil Compote Sundried Tomato, Basil and Olive Boccaccio Hot Selection Tiger Prawns Baked in Filo Pastry with Sweet Chilli Dip Mixed Petit Crolines Vegetable Filled Samosas Goat’s Cheese & Roast Red Pepper on Ciabatta with Herb Oil Cocktail Onion Bhaji Served with Cucumber Raita Honey Glazed Cocktail Sausages Southern Fried Chicken Goujons with Lime Crème Fraiche Sweet Selection Mini Mille Feuille Mixed Petit Fours Apple and Blackberry Crumble Mixed Chocolate Cups Cream Filled Profiteroles
  11. 11. Cheese & Wine Reception Large platter of Cheese (bite size) €26 - Suitable for a party of 10 Large Bowls of Crisps or nuts €5 each Small bowl of Olives €5 Large Bowl of Olives €15 House Wine €17.50 per bottle
  12. 12. Barbecue Menu (Minimum 30 people) Any 3 choices: €10 per person Any 4 choices: €13 per person (The number after each choice denotes the amount of items per choice per person) Please note some choices may incur a supplement Char grilled Chicken Breast Burgers with Mayo, Lettuce & Tomato (1) 100% Irish Beef Burger with Cheddar Cheese (1) Jumbo Hot Dog with Onions and Ketchup or Mustard (2) Vegetable Burger with Cheddar Cheese, Mayo, Lettuce, Onion & Tomato (1) 6oz Irish Striploin Steak served with Fried Onions, French Fries & Pepper Sauce (1) (€4 supplement) Fillet of Irish Salmon with Lemon & Dill ( 1) (€3 supplement) Barbecue Chicken Kebabs with Roasted Peppers, Onions & Cherry Tomatoes (2) Baked Potato – (1) All Choices served with Potato Salad, Coleslaw and Mixed Leaf Salad
  13. 13. School Children/University Student Menu Options (Please note, this is strictly suitable for students) €5 Option Homemade Chicken Goujons, Beans & Chips Can of Mineral €7.50 Option Homemade Soup & Sandwiches & Tea or Coffee €8.50 Option (One hot option per 30 students) Spaghetti Bolognese or Thai Green Chicken Curry with Rice Tea, Coffee or Mineral €10 Option (One hot option per 30 students) Spaghetti Bolognese or Thai Green Chicken Curry with Rice Tea, Coffee or Mineral, Cupcake or Muffin €15 Option Homemade Soup & Roll Joint of the day with Roast Potatoes & Seasonal Vegetables “Death by Chocolate” Cake Tea, Coffee or Mineral (School Retreat Residents’ Menu also available on request)
  14. 14. Formal Dining Menus Our banquet menu is for a special occasion, when you really wish to showcase your event. The following are suggested options but we are happy to sit down with you and discuss alternatives. The room can be set up to suit your needs. (Minimum 30 guests)
  15. 15. Formal Banquet Menu Options (Please note that there will be a vegetarian alternative with each menu option, all menus served with appropriate seasonal vegetables) €45 Menu Starter Roasted Red Pepper, Spinach and Ricotta Cheese Tartlet, Herb Pesto and Balsamic Reduction Main Course Herb Crusted Rack of Lamb, Pink Peppercorn Sauce Dessert Homemade Italian Coffee Dessert Freshly Brewed Tea or Coffee €50 Menu Starter Chicken and Chorizo Terrine, Lime Crème Fraiche and Red Pesto Main Courses Pan Fried Sea Bass with Balsamic Roasted Asparagus Or Fillet of Beef Rolled in Cracked Black Pepper, Horseradish Mash Red Wine Jus Dessert White and Dark Chocolate with Torte Fresh Raspberry Coulis Freshly Brewed Tea /Coffee €55 Menu This menu includes a complimentary glass of Prosecco for each of your guests Starter Pan Seared Scallop on Pudding Roulade, Pea Puree and Sakura Salad Main Courses Paupiettes of Sole with Salmon & Crab Mousse Or Prime Fillet Beef on a Mushroom Gallette, Roasted Shallot and Red Wine Jus Dessert Strawberry Shortbread with a Mango, Yogurt and Honey Ice-Cream Freshly Brewed Tea /Coffee
  16. 16. TERMS AND CONDITIONS All bookings must be confirmed within two weeks of initial enquiry in writing to Cancellation of catering bookings must be made in writing to two full working days prior to the date of the function. If a lunch or dinner is cancelled, a fee of 25% of the total food costs, or costs incurred to the date of the cancellation will apply. Notification of menu and beverage selection is required two weeks prior to the function .Final numbers are required three working days prior to the function. This attendance figure will be considered as the guaranteed number of attendees and will be the minimum charged. For events in Pugin Hall, unless there has been a prior arrangement made, the hall must be vacated one hour after the final course has been served. Seating arrangements may be planned to suit your requirements. As Pugin Hall is primarily the dining facility for resident seminarians, permission is required for certain events. Please contact the catering manager for further details. Nothing is to be nailed, screwed, stapled or adhered to any wall, door or other surface or part of the building. The organizer of the function is financially responsible for any damage sustained as a result of the function being held. All food and beverages consumed on the premises must be supplied by the catering department, (with the exception of a ‘bring your own wine’ facility, when a corkage fee will be charged). For internal university departments, a booking will not be guaranteed without submitting a business unit number. Flowers/ microphones/ podium stands etc may be arranged separately. Please ask for assistance. The brochure is a guide to menu options available. Should you have specific requests/ ideas in relation to your function, please let us know and we will be glad to assist where possible