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. 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: catering@spcm.ie
General Information
Please email all enquiries and bookings to:
events@nuim.ie or catering@spcm.ie
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. 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. 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. 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. €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. €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. 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. 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. 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. 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. 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. 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. 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. 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. TERMS AND CONDITIONS
All bookings must be confirmed within two weeks of initial enquiry in writing to
catering@spcm.ie.
Cancellation of catering bookings must be made in writing to catering@spcm.ie 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