Winter Weddings (November/December) 100 per guest

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1 Winter Wedding Brochure 2015

2 Winter Weddings (November/December) A 4 course dining experience cooked to order by Kitchen team headed up by Executive Chef Peter Farndon consisting of: 1 Starter, 1 Soup, Choice Main Course, 1 Dessert, Tea/ Coffee. Complimentary use of a Master Suite on the night of your wedding. Complimentary rooms for parents of the Bride & Groom on the night of your wedding. Floral displays in public areas will be provided by Parknasilla Resort & Spa. Red Carpet on Arrival Complimentary welcome reception of freshly brewed Tea or Coffee served with Biscuits. Fruit Cocktail or Winter Mulled Wine for your guests on arrival. Chefs choice of Canapés on arrival to Parknasilla (One Hot & One Cold). A Glass of House Sparkling wine for your toast drink. ½ Bottle per guest of either Red or White House Wine. Midnight Supper provided by Chef Peter Farndon. Parknasilla Chair Covers with your Choice of Sash. Supply of menus on Parknasilla Resort & Spa Stationary for each table. Table plan decorated and Displayed for Guests. Residents Bar with Bar Extension License. Menu Tasting of your selected menu for two persons Reduced golf & spa rates for your guests Special accommodation rates for your wedding party Complimentary anniversary night bed & breakfast 500 Acres of Gardens and Woodland settings for unforgettable photography. 2 appointments for 1 hour each with our designated Wedding Co- ordinator. 100 per guest

3 Hotel Accommodation If you wish to host an Exclusive Winter Wedding we require that you reserve 35 hotel Bedrooms for the night of your wedding. Accommodation Rates as follows; 1 night B&B 70pp sharing (Parkland View) 80pp sharing (Manor Sea-View) 90pp sharing (Junior Suites) 2 nights B&B 125pp sharing (Parkland View) 150pp sharing (Manor Sea-view) 170pp sharing (Junior Suites)

4 Canapé Selection Cold: Smoked Kenmare Salmon with crème fraiche, and red onion Foie Gras and chicken liver parfait, homemade chutney Rillette of Fresh Salmon with yoghurt and lime juice Black Forest Ham with gingered melon parisienne Hot: Deep Fried Tempura Prawns with a sweet chilli dip Black Pudding and Pear En Croute Petite Leek and Bacon Quiches Smoked Salmon wrapped in puff pastry Additional canapés at 3 per canapé per person Menus Starters Smoked Salmon Terrine with lemon & chive cream cheese, baby leaf salad, horseradish crème fraiche Chicken Liver and Foie Gras Parfait with shallot pickle Crispy Barbecued Duck Leg, fresh mango & chill salsa & sweet chilli sauce Cod and Crab Fishcakes, caper & dill pickle dressing with rocket salad Warm Irish Goats Cheese on homemade ciabatta bread with red pepper & tomato relish Local Dingle Bay Crabmeat Quenelle, sauce vierge, mixed cress & poppy seed tuile Soups Roasted Chicken, and rosemary with garlic croutons Creamed Mushroom Soup, mushroom Chantilly Pea and Ham hock Soup with mint oil. Leek & Potato with a thyme crème fraiche

5 Sorbets Lemon, Celery and Thyme Granny Smith Apple Apple, Carrot & Rosemary Lime & Coriander Main Courses Seared Sirloin of Irish Hereford Beef, fondant potato, sautéed wild mushrooms and baby spinach, red wine jus Roasted Lamb Shank, spring onion mash, root vegetables, rosemary jus Sautéed Breast of Irish Corn Fed Chicken, roasted fondant potato, wild mushroom & Leek ragout, rich chicken jus Pan fried Monkfish, Dingle crab and garden pea risotto, tomato salsa Pan Fried Fillet of Turbot, celeriac & potato dauphiniose, fresh asparagus & buttered broccoli, chive butter sauce Sautéed Seabass, garlic & ginger scented pak choi, chive mashed potato Roasted Fillet of Cod, fine ratatouille, creamed mashed potato, wilted spinach, beurre blanc sauce Desserts Pannacotta with vanilla and lemon, served with an apricot compote Parknasilla Traditional Apple Pie with cinnamon ice cream Classic tiramisu, Baileys Anglaise Bread and Butter Pudding, vanilla cream and a caramel sauce Rich Valhona Chocolate tart with basil ice cream and basil sugar Lemon Posset, with a citrus tart and lime ice cream Freshly Brewed Tea/coffee Evening reception Cocktail Sausages and a round of Sandwiches Sugar Baked Ham, Waterford Blaas, Cheddar Cheese and Ballymaloe Relish - Add 2.50 per person *Please note that all menus are subject to change*

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