oriel house wedding brochure

I do...

Oriel Weddings Cover V2 20/08/2007 17:09 Page 2

I Do...As I place my hand in yours, and look into your eyes. I give you all my love, my best, and my worst sides. I give you all my happiness and all the tears I'll cry. I give you everything I can and when I can't, I'll try.I hope that in return, you'll do the same for me, for this is the day we pledge our love for all eternity.


TO ENSURE YOUR DAY RUNS SMOOTHLY, WE AREPLEASED TO PROVIDE THE FOLLOWING AS PART OFOUR WEDDING PACKAGE:

• Red carpet welcome through our beautifully enclosed courtyard.

• Champagne & strawberries on arrival for the bride & groom.

• Complimentary tea & coffee, mulled wine or summer fruit

punch reception for your guests on arrival.

• A dedicated wedding co-ordinator to assist & advise you on

menu options & the finer details in the lead up to your big day.

• Complimentary tasting of your wedding menu prior to your

wedding day for the bride & groom.

• Tables tastefully decorated with white linen, fresh flowers,

candles & personalised menus.

• PA system for your speeches.

• Display table & cake stand.

• Precious wedding gift to the bride & groom from the Oriel

House Hotel.

• Complimentary overnight accommodation in our luxurious

bridal suite - “Feel like a king & queen for the night in our

exclusive 18th century tower”.

• Complimentary champagne breakfast served to the bridal suite.

• Complimentary changing room for the bridal party if required

• Reduced accommodation rates for your guests

(limited to 15 rooms).

• Complimentary on-site car parking facilities.

• Invitation to join us on the occasion of your 1st wedding

anniversary & enjoy a complimentary dinner for 2 in the

Orgialla Restaurant.

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Wedding Package...

Weddings • Inside pages V2 20/08/2007 16:51 Page 1

DRINKS SELECTION:

• Hot whiskey punch !5.00 per glass

• Kir Royale !6.50 per glass

• Selection of sherries !4.00 per glass

• Choice of drink from bar !4.50 approx

• Sparkling wine !6.50 per glass

• Bucks Fizz !6.50 per glass

• House wine !20.00 per bottle

• Moet champagne !12.00 per glass

CORKAGE: (per 750ml bottles )

• Wine !10.00 per bottle

• Champagne !15.00 per bottle

CANAPÉ SELECTION:

• Smoked salmon, chive & caper crème fraiche on soda bread

• Chicken liver paté on toasted handmade bread

• Cream cheese, garlic & herb pinwheel

• Devils on horseback

• Potted smoked fish on brown scone with horseradish

• Salmon tartar on brown bread

• Tartlet of Cork spiced beef with tomato chutney

• Thai chicken with banana chutney on pitta bread

• Goats cheese & black olive barquettes

• Choux buns filled with mascarpone, gherkin, anchovy

& herbs

NB: Choose any 3 canapés from the above selection.!4.50 per person including dark & white chocolate dippedstrawberries. Extras at 75c per choice, per person.

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BANQUETING MENU SELECTION:(v) - Vegetarian Option (c) - Coeliac Option

Cold Starters:Duck rillettes, ciabatta toasts, roasted tomato, chilli & red onion chutney (c) !9.25

Rosette of seasonal melon, served with fresh fruit sorbet & raspberry coulis (v) (c) !7.25

Fillet of house smoked salmon, horseradish & artichoke salad, cider apple & caper vinaigrette (c) !10.25

Tian of crabmeat & guacamole, with pink grapefruit, beetroot & tarragon salsa (c) !12.50

Mediterranean caesar salad, with sun-dried tomatoes, anchovies, bacon lardons, croutons & crispy Parma ham !9.75

Hot Starters:Warm tartlet of leeks, smoked gubeen & woodland mushrooms with a rocket salad, garlic & caper crème fraiche (v) !8.50

Warm chicken salad, crispy lettuce, baconlardons & croutons, caesar dressing !8.75

Feuillette of chicken & mushrooms, served with a herb cream sauce !7.50

House smoked fish cake wrapped in oatmeal, lime & fennel aioli !8.00

Warm potato fondant with goats cheese, tempura herb salad & tomato vinaigrette (v) !9.95

NB: Please choose one starter only (additional choices at !1.50 each).

Soups:Cream of vegetable soup (v) (c) !4.00

Cream of mushroom soup (v) (c) !4.00

Seasonal vegetable minestrone, with garlic crostini (v) !4.00

Vichyssoise, served hot or chilled (c) !4.00

Roasted carrot & orange soup, with toasted pumpkin seeds (v) (c) !4.00

Fresh tomato & basil soup (v) (c) !4.00

Smoked chicken consommé, with red pepper diamonds (c) !4.00

Beef broth with winter cabbage & mustard dumplings !4.50

Sorbets:Cranberry & orange sorbet (v) (c) !4.00Rhubarb & vanilla sorbet (v) (c) !4.004 Citrus sorbet with honeycomb & lavender (v) (c) !4.00Plum & rosemary sorbet (v) (c) !4.00

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FISH DISHES:

Roast fillet of cod, soft herb & parmesan crust, confit of garlic & a light curried froth !24.00

Grilled fillet of salmon, spaghetti vegetables, white wine & chive sauce (c) !21.50

Twice baked sole & crab soufflé, champagne & chive butter sauce !24.75

Panfried fillet of sea bass, aubergine caviar, roasted tomatoes & a pesto dressing (c) !26.75

Rolled fillets of brill, spinach mousseline, lemon & dill hollandaise sauce (c) !27.00

MEAT & POULTRY DISHES

Free-range supreme of chicken, chorizo & hazelnut farce, smoked paprika champ & creamed thyme sauce. (c) !24.00

Roasted half duck, onion & thyme mash, rich honey & Cognac jus(c) !25.50

Panfried beef fillet, root vegetables & potato rosti,wild mushroom gratin & black pepper jus (c) !29.00

Pan roasted supreme of chicken, parmesan polenta, cherry tomato confit, garlic & herb jus (c) !21.50

Chargrilled sirloin steak, served with cheese &onion mash & a green peppercorn sauce !25.00

Roast rack of lamb, crusted with garlic, oregano & blackpepper, borlotti bean cassoulet, jus of tomatoes, balsamic & parsley. (c) !29.50

Roast sirloin of beef, fondant potato, glazed shallots & carrots, on a port wine jus (c) !24.50

Roast fillet of pork, with cider & sage marinade, black pudding soufflé, glazed shallots & apple with a grain mustard froth !24.95

Traditional roast turkey & ham, sausage & bacon roll, cranberry vol-au-vent, herb stuffing, roast potatoes & jus !21.50

VEGETARIAN DISHES

Baked butternut squash, stuffed with wild mushroom risotto, glazed with parmesan cheese & red pepper coulis & pesto. (c) !20.00

Red onion & rosemary tatin, honey roasted vegetables with a carrot & anisette butter sauce. !20.00

Twice baked goats cheese soufflé, white onion cappuccino sauce & wild mushroom dusting. !21.50

Romero pepper stuffed with aubergine caviar, braised pak choi, pinenut & tempura herb salad, drizzled with a balsamic vinaigrette. !22.50

NB: Please choose two main courses & one vegetariandish only. Additional choices at !3.00 each. All beef served at the Oriel House Hotel is of Irish origin.

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VEGETABLES & POTATOESChef’s selection of fresh market vegetables & potatoesincluded in menu price. Alternatively you may choose from our list below:

Potatoes

• Gratin dauphinoise (v) (c) !2.00

• Fondant potatoes (v) (c) !2.00

• Olive oil mash (v) (c) !2.00

• Cheddar & parsley mash (v) (c) !2.00

• Roast potatoes (v) (c) !2.00

Vegetables

• Roasted carrots with sesame seeds (v) (c) !2.00

• Braised buttered swede with black pepper (v) (c) !2.00

• Sautéed spinach & red chard with pinenuts (v) (c) !2.00

• Green beans with bacon & leeks (c) !2.00

• Parsnip gratin with romero peppers (v) (c) !2.00

• Confit of red cabbage (v) (c) !2.00

DESSERTS:

Baked rice pudding, seasonal fruit compote & nutmeg ice-cream (v) !6.25

Lemon bavarois with hazelnut sponge, tuille of coconut ice-cream, anglaise sauce (v) !7.50

Sticky toffee pudding, with butterscotch sauce, & vanilla bean ice-cream (v) !6.25

Crisp choux pastry profiteroles, filled with fresh cream &served with chocolate & butterscotch sauces (v) !6.25

Dark & white chocolate cheesecake, ginger crumbs, clotted cream, lemon anglaise (v) !8.25

Strawberry crème brulee, white chocolate & orange peel ice-cream (v) !7.50

Redberry meringue roulade, freshly whipped cream & raspberry coulis (v) (c) !7.50

Assiette of desserts: - chocolate tart & vanilla ice-cream, vanilla brulee with apricot sorbet, brandy snap biscuit with praline mousse, red berry meringue gateau (v) !9.95

West Cork farmhouse cheese with traditional accompaniments (v) !9.95

Tea/ coffee is included in menu price.NNBB:: Plating wedding cake as a dessert costs: with cream !3.50, with ice-cream !4.75 per plate. Please choose one dessert only. Extra choices at !1.50 each.

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SET DINNER MENUS

Menu A !37.50 per person

Warm tartlet of leeks, smoked gubeen & woodlandmushrooms with a rocket salad, garlic & caper crème fraiche (v)

Roast fillet of cod, soft herb & parmesan crust, confit of garlic & a light curried froth

or

Pan roasted supreme of chicken, parmesan polenta, cherrytomato confit, garlic & herb jus (c)

or

Red onion & rosemary tatin, with honey roasted vegetables & acarrot & anisette butter sauce.

Served with market vegetables & creamed potatoes

Lemon bavarois with hazlenut sponge, tuille of coconut ice-cream anglaise sauce (v)

Freshly brewed tea or coffee

Menu B !43.50 per person

Duck rillettes, ciabatta toasts, roasted tomato, chilli & redonion chutney

Roasted carrot & orange soup, with toasted pumpkin seeds (v) (c)

Roast sirloin of beef, fondant potato, glazed shallots & carrots, on a port wine jus. (c)

or

Grilled fillet of salmon, spaghetti vegetables white wine &chive cream sauce (c)

or

Baked butternut squash, stuffed with wild mushroom risotto,glazed with parmesan cheese & red pepper coulis & pesto. (c)


Dark & white chocolate cheesecake, ginger crumbs, clotted cream, lemon anglaise. (v)


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Menu C !51.00 per person

Fillet of house smoked salmon, horseradish & artichoke salad, cider, apple & caper vinaigrette (c)

Fresh tomato & basil soup (v) (c)

Panfried beef fillet, root vegetable & potato rosti, wild mushroom gratin & black pepper jus. (c)

or

Twice baked sole & crab soufflé, champagne & chive butter sauce

or

Romero pepper stuffed with aubergine caviar, braised pakchoi, pinenut & tempura herb salad, drizzled with a balsamicvinaigrette.


Strawberry crème brulee, white chocolate & orange peel ice-cream (v)


Menu D !56.00 per person

Tian of crabmeat & guacamole, with pink grapefruit, beetroot & tarragon salsa (c)

Smoked chicken consommé, with red pepper diamonds (c)or

Rhubarb & vanilla sorbet (v)

Roast rack of lamb, crusted with garlic, oregano & blackpepper, borlotti bean cassoulet, jus of tomatoes,balsamic & parsley. (c)

orPanfried fillet of sea bass, aubergine caviar, roasted tomatoes & a pesto dressing.

or

Twice baked goats cheese soufflé, white onion cappuccinosauce and wild mushroom dusting.


Assiette of desserts: - Chocolate tart & vanilla ice-cream, vanilla brulee with apricot sorbet, brandy snap biscuit withpraline mousse, red berry meringue gateau (v)


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WINE LISTHouse Choice: Red

1 Santa Ana, Syrah, 2003, ArgentinaClear & fruity wine with aromas of red fruits, cloves & cinnamon spices. Soft with sweet ripe tannins & a good finish. !18.95

2 Stonefish, Shiraz, 2002, AustraliaThis wine has attractive smoky, black pepper aromas with blackcurrant undertones on the nose. !19.95

3 Cotes du Rhone Rouge, Maison Bouachon, 2003, FranceHas an intense garnet-red with shades of purple. The nose is predominantly one of concentrated red fruit aromas. The mouth is a blend of intensely ripe red fruit aromas, with hints of sweet spices !24.95

4 Fleurie, Domaine de la Chappelle des Bois, 2004, BeaujolaisA medium bodied red, bursting with blackberry & raspberry fruits, silky tannins & great length !35.95

5 Fonterutoli Chianti Classico, 2003, ItalianThis wine is made from a 100% Sangiovese, with an intense perfume of violets. It is velvety & smooth, yet has firm supporting tannins !41.50

House Choice: White

8 Santa Ana, Sauvignon Blanc, 2005, ArgentinaYellow colour with aromas of pineapple & banana. It is well balanced & persistent !18.95

9 Stonefish, Chardonnay, 2003, AustraliaThe bouquet displays distinct peach & cashew nutcharacteristics enhanced by vanilla from the delicate use of French oak. The palate is medium bodied with a dry finish & lingering fruit. !19.95

12 Cotes du Rhone Blanc, Maison Bouachon, 2004, FranceThis white Cotes du Rhone expresses an attractive balancewith perfumes of white flowers, fruit & citrus fruit. !24.95

25 Chablis C.C Classiques, Bouchard, 2004, BeaujolaisWell balanced wine with the aroma of plums accompany a mineral character. !36.95

29 Rose d'Anjou, Chateau de Maury, 2004, LoireA delicate pink-coloured, slightly sweet wine for simple easy drinking. !21.95

Champagne

59 Alexander Bonnet Grand ReserveChardonnay is blended with Pinot Noir from a Pinot Meunier to off-set its intrinsic richness with more delicate floral overtones. A dry champagne with a lively mousse, medium bodied & a long crisp finish. !70.00

62 Paul Cheneau, Brut Blanc de Blanc, SparklingIt is appetising, fruity, well structured, rich mature in the mouth. !40.00

(Due to the nature of these wines, vintage is subjectto change beyond our control)

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FINGER FOOD MENUS

Menu A !6.25 per person Cocktail sausagesSelection of freshly made sandwichesTea or coffee

Menu B !9.75 per personCocktail sausagesGoujons of chickenOriental vegetable springrollsSelection of freshly made sandwichesTea or coffee

Menu C !15.00 per personMini croque monsieurLamb kofta with cucumber & mint dipMini broccoli & Cashel blue quicheBreaded garlic chicken strips, with lemon &parsley mayonnaiseSelection of freshly made sandwichesAssorted sweet pastriesTea or coffee

Menu D !18.00 per personSweet chilli chicken brochetteGoujons of lemon sole with tartar saucePork satay with peanut sauceGoats cheese & olive crostini.Smoked bacon & cheddar quicheSelection of freshly made sandwichesAssorted sweet pastriesTea or coffee

Menu E !21.00 per personSavoury beef samossas with sweet chilli sauce'Welsh Rarebit' with Irish cheese & SmithwicksPrawn & pineapple brochette with sweetcorn relishWarm foccaccia pizza slice with anchovies & aoiliBarquette of pork & cherry tomatoes with a sweet & sour drizzleSelection of freshly made sandwichesAssorted sweet pastriesTea or coffee

BAR EXTENSION:A Bar Extension is available on request.3 months notice is required, cost.. !275.00

ACCOMMODATION RATE 2008/ 2009: Single: !110 Bed & full Irish breakfast per room per nightTwin/Double: !70 Bed & full Irish breakfast per person sharingper room per night

We automatically allocate 15 bedrooms to the wedding party.Our spacious bedrooms are the epitome of comfort & style. Allrooms feature interactive LCD televisions, complimentaryinternet access, mini bar, hairdryer, ironing station, room safe& hot beverages. Rooms that are not reserved will be released4 weeks prior to wedding date.

WEDDING ANNIVERSARIES• 2nd Anniversary - Cotton • 5th Anniversary - Wooden• 25th Anniversary - Silver • 40th Anniversary - Ruby• 50th Anniversary - Gold • 60th Anniversary - Diamond

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BOOKING TERMS & CONDITIONS

Booking: A date may be provisionally held for 14 days, it isthereafter at the discretion of the hotel to release that date ifthe booking deposit is not received. To confirm a date adeposit of "800 is required. This is a non-refundable deposit.Payment of the deposit is in acceptance with our bookingterms & conditions.

Function Details: All wedding details should be discussedwith your wedding co-ordinator no later than four weeks priorto your wedding date.

Final numbers to be advised 48 hours in advance and tableplans to be received 48 hours in advance of wedding date, in atyped format. Wines, wedding cake etc. to be delivered to thehotel 24 hours in advance of wedding date.

Bar Extension: To be reserved 3 months prior to weddingdate. Bar extension service times are as follows: Monday -Thursday until 12:30am, Friday - Saturday until 1:30am,Sunday until 12am. Hours permitted are in accordance tocurrent licensing laws.

Entertainment: To adhere to current licensing laws, non-residents must be off the premises within 1 hour of the barclosing. Entertaiment is to finish 30 minutes after the bar closes.

Legislation on Underage: There is now a general prohibitionon a persons under 18 years of age from bars of licensedpremises. There is, however, discretion to a licensee to admita child under 15 in a bar if accompanied by a parent orguardian until 9pm. Persons aged 15 to 17 may only beallowed in a bar if accompanied by a parent or guardian after9pm on the occasion of a private function at which asubstantial meal is served, until regular closing time.

Residents Bar: Strictly only available to residents of the hotel.

Cancellation/ Postponement: Notification to be made tothe hotel in writing. The hotel will make every reasonableeffort to accommodate the event at a later date. Cancellationwithin 4 months of wedding date will require 20% payment ofestimate wedding bill. Cancellation within 2 months ofwedding date will require 50% payment of estimate weddingbill. Cancellation within 1 month of wedding date will requirefull payment of estimated wedding bill.

Payment Details: Account to be settled 48 hours in advance.Payment to be made by cash, cheque or bank draft. A pro-formainvoice will be issued on the contract details for pre-payment.Any outstanding balance must be settled before departure.

Hotel Policies: The hotel will not be liable for any failure toprovide facilities, services, food or beverage as a result ofevents or matters outside its control.

The Oriel House Hotel reserves the right to amend charges orproducts & services being supplied to the client, in the eventthat governmental alternation such as VAT or an unforeseensupplier increase due to market demand and/or lack of supplyof products required.

Bookings can only be made by the Bride & Groom in person.They can not be made or confirmed by any other person thanthe Bride & Groom. Bookings taken in error from a personother than the Bride and Groom will be deemed null and voidand the hotels facilities will not be made available for the daterequested.

Legislation on Food: To comply with food hygienelegislation, no food items other then a traditional weddingcake may be brought onto and consumed on the premises. Awedding cake being used as a dessert must be from a foodsupplier registered with the local health authority. Proof mustbe provided by the bride and groom.

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Notes:

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Notes:


www.orielhousehotel.ie


A member of the Cork Luxury Hotel Group www.corkluxuryhotels.com

Ballincollig, Co. Cork, IrelandT: +353 (0) 21 420 8400F: +353 (0) 21 487 [email protected]


oriel house wedding brochure

Documents

complimentary dinner

complimentary tasting

glass house wine

glass selection of sherries

wedding menu

smoked salmon

bottlecanap selection

drinks selection