State dinner menu for Britain's Queen

Updated: 17:08, Wednesday, 18 May 2011

A State dinner will be hosted this evening in Dublin Castle by the President and Dr Martin McAleese in honour of Britain's Queen Elizabeth II and the Duke of Edinburgh.

A State dinner will be hosted this evening in Dublin Castle by the President and Dr Martin McAleese in honour of Britain's Queen Elizabeth II and the Duke of Edinburgh.

Here are the details of this evening's dinner and entertainment:


Cured salmon with Burren smoked salmon cream and lemon balm jelly, horseradish and wild watercress, Kilkenny organic cold pressed rapeseed oil

Rib of Slaney Valley Beef, ox cheek and tongue with smoked champ potato and fried spring cabbage, new season broad beans and carrots with pickled and wild garlic leaf

Carrageen set West Cork cream with Meath strawberries,
fresh yoghurt mousse and soda bread sugar biscuits,
Irish apple balsamic vinegar meringue

Irish Cheese Plate

Tea and Coffee

Château de Fieuzal, 2005, Graves Pessac-Léognan

Château Lynch-Bages, 1998, Pauillac

Executive Chef: Ross Lewis
Caterers: With Taste

Food suppliers

Smoked salmon - Brigitta Hedda-Curtin, Burren Smokehouse, Lisdoonvarna, Co Clare

Salmon - Clare Island organic salmon, Clare Island, Co Mayo

Lemon balm - Paul Flynn, The Tannery cookery school gardens, Dungarvan, Co Waterford

Organic cold pressed rapeseed oil - Kitty Colchester, Drumeen Farms, Co Kilkenny

Wild watercress, cabbage, carrots, chive flower and garlic leaf -
Denis Healy Farms, Co Wicklow

Rib of beef - From a farm in Co Wexford, produced by Kettyle Irish Foods, Drumshaw, Lisnaskea, Co Fermanagh

Ox cheek and tongue - M & K Butchers, Rathcoole, Co Dublin

Black pudding - McCarthys of Kanturk, Kanturk, Co Cork

Potatoes and spring onions - McNally family farm, Ring Common, Co.Dublin

Butter, milk, cream and crème fraîche - Alan and Valerie Kingston, Glenilen Farm, Drimoleague, Co Cork

Irish apple balsamic vinegar and apples - David Llewellyn,
Llewellyn orchard, Lusk, Co Dublin

Strawberries - Pat Clarke, Stamullen, Co Meath

Milk - Cleary family, Glenisk, Tullamore, Co Offaly

Dittys Irish oatmeal biscuits - Robert Ditty, Belfast

Stoneground wholemeal flour - Kells wholemeal, Bennettsbridge, Co Kilkenny

Buttermilk and butter - Cuinneog Ltd Balla, Castlebar, Co Mayo

Irish Cheeses

Glebe Brethan
Produced by David Tiernan in Dunleer, Co Louth. Hard Comté style cheese made using raw cow's milk from the Tiernan's own herd of Montbéliarde cows.

Cashel Blue
Produced by the Grubb Family in Fethard, Co Tipperary. Semi-soft blue cheese, made using cow's milk from their own and selected neighbouring farms.

Produced by the Steele Family in Milleens on the Beara Peninsula, Co Cork. Semi-soft, washed rind cheese made in a classic Munster style from pasteurised cow's milk.

Produced by Helen Finnegan in Stoneyford, Co Kilkenny. Semi-firm goat's milk cheese in the classic French Tomme style.

White soda bread, brown soda bread, sourdough wheaten bread,
Kerrygold salted butter and Glenilen unsalted butter.


Playing on the arrival of Queen Elizabeth II (on the Battle-axe Landing, Dublin Castle):

Liam O'Flynn - Uilleann Pipes
Denise Kelly - Harpist

After dinner entertainment:

A performance of traditional Irish music and dance with:

Tara Breen - Fiddle
Dónal Lunny - Bouzouki
James Mahon - Pipes
Iarla Ó Lionáird - Voice
Michael Rooney - Harp
Maria Buffini - Dancer
Cal Moran - Dancer
Padraic Moyles - Dancer
Niamh O'Connor - Dancer

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