Saddlers Wedding & Event Caterers

Saddlers of Enniskillen

Wedding & Event Catering, Co Fermanagh


 Canapé Selection

Honey Ham Pinwheels
Smoked Salmon Pinwheels
Sirloin steak & Horseradish pastry cream
Chorizo & Salami Wrap
Olive and prawn bite
King prawn and Marie rose platter

Individual pastry thins filled with variety of shapes
• Salsa
• Thai Beef
• Cous cous
• Olive tapenade
• Smoked mackerel

Traditional pate on wheaten bread
Smoked Salmon with black pepper on wheaten bread

Blinis with selection of toppings
Prawn cocktail
Smoked Salmon
Spicy cheese

Mini quiche both vegetarian and meat filled
Mini pizzas both vegetarian and meat filled

Mango & brie parcels
Mini Duck spring rolls
Cranberry & Brie wonton
Fig & goats cheese parcel
Filo wrapped king prawn
Mini vegetable roll
Crispy cheese roll
Chicken Korma half moons
Han & cheese crolines
Mushroom crolines
Chicken curry crolines
Salmon crolines
Yorkshire pudding beef bite

Mini tartlet selection
Stilton and broccoli quiche
Cajun chicken breast kebab
Chicken Satay sticks
Chicken wings (bone in)
Brie wedges
Mini dim sum selection

Please request any other or additional canapés you would like.

We normally serve a selection of approximately 8 and you can select hot, cold or mixed.

 Starter Selection

Northern Ireland Meats Tasting Plate

Co. Antrim Pastrami, O’Doherty’s Smoked Pork Belly & Crispy Black Bacon, Sliced Co. Tyrone Smoked Chicken Breast with Saddlers Apple Sauce & Chilli Jam

Accompanied with Saddlers Guinness Bread

 Smoked Salmon Salad with Beetroot Crisps Buttered Asparagus & Quail Eggs

Filo Wrapped King Prawns set on Seasonal Leaves with
Sweet Chilli Jam Dipping Sauce

Confit Leg of Duckling set on a bed of Savoy Cabbage with Bacon and Drizzled with Clove Jus

An Individual Leek & Sun Dried Tomato Tartlet set on a Pesto & Balsamic
dressed Crispy Salad with Tomato Oil

Hors d’oeuvre Selection

A Sample Platter of  Smooth Chicken Liver Pate with Cranberry, Prawns in Brandy Marie Rose,
Fine Smoked Salmon & Fresh Salmon with a Lemongrass Drizzle

Warm Duck Salad of Seasonal Leaves, with Red Onion & Cherry Tomatoes & an
Orange & Coriander Dressing

King Prawn & Fresh Crab Meat Salad
Served with a piquant lime & paprika mayonnaise
Scented with tomato & fine Cognac

 Smoked Salmon & Prawn Tartlet set on a Pesto & Balsamic
dressed Crispy Salad with Sun Blushed Tomatoes

Goats Cheese & Crab Meat Parcels Heightened on Red Pepper Salsa

Crispy Breaded Irish Brie with a Bell Pepper Salsa,
Red Currant Glaze & Seasonal Leaves.

Fan of Melon set on a Duet of Coulis with Fresh Fruit.

Chicken Liver Pate
Topped with Cumberland sauce & served with salad & toast

Breaded Button Mushrooms
Served on Seasonal Leaves with Garlic Dip

Garlic Chicken Goujons
set on Basil Dressed Salad & coated with Garlic Butter

Breast of Smoked Chicken set on a Pesto & Balsamic
dressed Crispy Salad with Sun Dried Tomatoes and Feta Cheese

 Salad of Fresh Atlantic Salmon with Seasonal Leaves
and a Mayonnaise Drizzle

Traditional Irish Smoked Salmon
with Home Baked Wheaten Bread, Salad Leaves and Cherry Tomatoes,
Red Onion & Balsamic Drizzle

  Smoked Bacon & Blue Cheese Warm Salad with Rosemary Croutons

Grilled Goats Cheese set on a Red Onion Marmalade Brochette
& a  Bed of Balsamic dressed  Salad Leaves

Fermanagh Black Bacon & Blue Cheese Warm Salad

Fresh Salmon & Chive Mousse Encased in a Smoked Salmon
Heightened on Basil Dressed Crunchy Salad Accompanied with
Traditional Irish Wheaten

Gravlax of Smoked Salmon with Warm Hollandaise
heightened on a Crispy Salad of Red Onion, Cherry Vine Tomatoes and Crispy Leaves

Pan Seared King Escallops Enhanced with Sweet Potato Puree set up on Crisped Irish Black Pudding With Honey Parsnip Ribbons

Salmon, Lemon & Dill Fish Cakes with Chilli Jam & Balsamic Dressed Crispy Seasonal Salad

Table Sharing Starters

Platter of  Sliced Pancetta , Chorizo,  Mini Glasses of Prawns Marie rose with Wheaten and Cibabatta  and Black Olive Tapenade, Sun ripened Tomatoes and Mini Bell Peppers  & Butter Rosettes


Platter of  Smoked Salmon, Prawns Marie rose on Wheaten and Melon to be shared

 Main Course Selection

All Main Courses will be Served with a Selection of Fresh Vegetables and Potatoes which will Compliment the Main Meal.

Chilled Darn of Irish Salmon with Langoustine

 Irish Salmon topped with Langoustine set on a autumn leaf salad with Mediterranean fruits

  Seafood St Jacques

Medley of Seafood with a Timbale
of Wild Mushroom Risotto napped with  Seafood Chowde

Irish Salmon, Langoustine & Monk Fish with Fresh Lime

Fresh Fillet of Irish Salmon with Hollandaise

 Brochette of Atlantic Seafood
Heightened on a Timbale of Wild mushroom Risotto
with a Drizzle of Lime and Lemon Cream

 Fillet of Monk Fish
Fillets of Fresh Monk Fish set on a Citrus Potato Cake with A Tangy Cointreau Sauce

 Chablis Salmon
A Salmon Steak Sautéed in Chablis served cold with Asparagus,
Seasonal leaves & fruits

Fillet of Fresh Hake
heightened on bed of Wild Rice with Petits Pois

Pesto Mash and a White Wine & Mussel & King Prawn Sauce
topped with Dublin Bay Tiger Prawns

 Seared Fillet of Sea Bass
Heightened on Creamed Leeks and Drizzle with a Lobster Bisque

 Fillet of Beef Wellington
A Fillet Steak Cooked Medium topped with Pate, and Puff Pastry, set on a bed of Champ Potatoes with a Red Wine Sauce.

 Beef Fillet of Aged Aberdeen Angus set on a
Puree of Roasted Parsnips heightened with Honey Parsnip Crisps
Drizzled with Rich Bordeaux Reduction.

French Trimmed Roast Rack of Crom Estate Lam
heightened on a Bed of Traditional Champ Potato &
Drizzled with a Redcurrant & Rosemary Reduction

 Roast Stuffed Turkey & Baked Gammon
Topped with Chipolata Sausage, Bacon Roll
& Cranberry Vol Au Vent served with Roast Gravy

 Part Boned Half Local Duckling
A Locally Produced Half Duckling Part Boned & heightened
on a Citrus Stuffing & served with a Plum and Port Sauce

    Prime Roast Sirloin of Beef with Yorkshire Pudding & Roast Gravy

 Rosemary & Garlic Roasted Leg of Fermanagh Lamb

 Roast Stuffed Fillet Breast of Chicken Wrapped With Bacon

 Pan Fried Fillet Breasts of Chicken
served in a wild Mushroom Sauce

Supreme Breast of Chicken Wrapped in Baco
Stuffed with a Smokey Bacon Stuffing, heightened on a Bed of Champ Potato,
and drizzled with a Cranberry & Port reduction

 Fillet of Beef & Bird
Slices of Beef Fillet and Chicken Fille
Served with a light red wine sauce

 Fillet of Beef Stroganoff served with savoury rice

Saddlers Smokey Chicken
Breast Fillet of Chicken Stuffed with a
Smokey bacon & garlic stuffing with wild Mushroom sauce

 Beef & Guinness Casserole
Stripped Beef with fresh Vegetables, in a Guinness Jus

Gala Wedding Carvery

Rosemary & Garlic Roasted Leg of Fermanagh Lamb

Slow Roasted Local Beef

Glazed Turkey Crown Breast

Honey  & Mustard Baked Gammon Joint

With Accompaniments