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We employ 3 full time gardeners that work all year round to make sure that we have only the freshest and best organic seasonal produce available for our kitchen. What we can’t grow ourselves we source as much as possible from local farmers and businesses. The fruit and vegetables that we can’t grow we purchase from Fox’s Farm Fruit & Veg in Mullingar. All our meats and poultry are 100% Irish. Our Lamb is reared our farm and all other red meat comes from Joe Tynan of Tynan’s Butchers Mullingar who are farm butchers. All our eggs are free range and from local suppliers, our potatoes are Ballinagore Records all sourced in Westmeath.


We cater for vegans too and recently had our first vegan wedding in July 2017. We were delighted with this write up by the Father of The Bride. 

Menu 1 - BBQ

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Mains

Mount Druid Organic lamb burger

Joe Tynan’s pork belly ribs

marinated in herbs and spices

Marinated chicken fillet

Vegetarian baked Portobello mushrooms

all served with new potatoes in herb butter, floury baps, relishes and sauces.

Salads (choose 3)

Cous cous with Mediterranean vegetables

Broccoli, tomato and feta salad

Celery, apples and walnut salad

Potato salad with spring onion

Pasta salad with black olives, sundried tomatoes & feta cheese

Carrot salad with mixed seeds in sweet n sour vinaigrette

Cabbage, red onion and carrot slaw

Mixed garden salad

Desserts (choose 1)

Seasonal fruit salad and cream

Rhubarb crumble and cream

Chocolate and nut brownies

with chocolate dipping sauce and cream

Orchard apple pie and cream

Optional

Canapés by the lake

Repertoire of Mount Druid homemade breads accompanied by our own relishes and pestos with Rogan’s applewood smoked back bacon, smoked salmon and various mini vegetarian and meat tartlets

Night Bites

Selection of finger food

Menu 2 - Hot and Cold Buffet

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Mains

Warm sirloin of beef

with cracked pepper crust, horseradish cream

Whole wild salmon

with herbs, dill and lemon dressing

Roast turkey breast

with fresh cranberry compote

Vegetable tartlet

in a wholemeal crust

Salads

Mixed garden salad

Cabbage, red onion and carrot slaw

Carrot salad with mixed seeds in sweet n sour vinaigrette

Pasta salad with black olives, sundried tomatoes & feta cheese

Potato salad with spring onion

Celery, apples and walnut salad

Broccoli, tomato and feta salad

Cous cous with Mediterranean vegetables

Dessert

Seasonal fruit salad and cream

Rhubarb crumble and cream

Chocolate and nut brownies

with chocolate dipping sauce and cream

Orchard apple pie and cream

Optional

Canapés by the lake

Repertoire of Mount Druid homemade breads accompanied by our own relishes and pestos with Rogan’s applewood smoked back bacon, smoked salmon and various mini vegetarian and meat tartlets

Night Bites

Selection of finger food

Menu 3 - Hog Roast

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Mains

Hog Roast on a spit

served with new potatoes in herb and garlic butter, floury baps, relishes and sauces

Marinated fillet of chicken in herbs and spices

served with new potatoes in herb and garlic butter, floury baps, relishes and sauces

Salads

Mixed garden salad

Cabbage, red onion and carrot slaw

Carrot salad with mixed seeds in sweet n sour vinaigrette

Pasta salad with black olives, sundried tomatoes & feta cheese

Potato salad with spring onion

Celery, apples and walnut salad

Broccoli, tomato and feta salad

Cous cous with Mediterranean vegetables

Dessert

Seasonal fruit salad and cream

Rhubarb crumble and cream

Chocolate and nut brownies

with chocolate dipping sauce and cream

Orchard apple pie and cream

Optional

Canapés by the lake

Repertoire of Mount Druid homemade breads accompanied by our own relishes and pestos with Rogan’s applewood smoked back bacon, smoked salmon and various mini vegetarian and meat tartlets

Night Bites

Selection of finger food

Menu 4 - Sit down

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Starters

Cream of vegetable soup

Platters of antipastis

selection of air dried hams, melon, bolie goats’ cheese, olives, oven dried cherry tomatoes, tapenade and guacamole served with crusty breads.

Chicken caesar salad

with homemade croutans

Mains

Slow roast supreme of marinated chicken

served with scallion mash, honey roast root vegetable and homemade gravy

Rogan’s smoked glazed loin of bacon

served with cabbage, colcannon and parsley sauce.

Slow roasted lamb

with mint jus on a bed of spring onion mash accompanied by seasonal vegetables

Roast sirloin of beef

red wine jus, served on horse radish mash with roast root vegetables Buttered poached hake with sautéed beans and a creamy lemon sauce

Roasted half aubergines

stuffed with garden ratatouille and herb ricotta Baked portobello mushroom stuffed with spinach, sun dried tomato and gruyere cheese

Dessert

Seasonal fruit salad and cream

Rhubarb crumble and cream

Chocolate and nut brownies

with chocolate dipping sauce and cream

Orchard apple pie and cream

Optional

Canapés by the lake

Repertoire of Mount Druid homemade breads accompanied by our own relishes and pestos with Rogan’s applewood smoked back bacon, smoked salmon and various mini vegetarian and meat tartlets

Night Bites

Selection of finger food