Preview of cuisine to be served at New Year's Eve

TO COMPLEMENT our champagne service (11:00pm - 1:00am), our coffee and tea service (1:00am - 2:00am) and our night-long open bar, this New Year's Eve we will feature cuisine prepared by Executive Chef Hugo Malone of The Phoenix Park Hotel's renowned Powerscourt Restaurant.

Here's a partial preview of the menu:

  • Mushroom profiteroles
     

  • Smoked chicken cornucopias
     

  • Tri-color cheese-filled tortellini tossed with artichoke hearts, tomatoes, feta cheese, and olive tapenade
     

  • Artichoke parmesan dip
     

  • Crab dip
     

  • Hot tender bowtie pasta with assorted fresh seasonal vegetables in an alfredo sauce
     

  • Specialty crackers and sliced baguette
     

  • European and domestic cheeses
     

  • Fresh fruit
     

  • Homemade Irish brown bread
     

  • Hot Penne pasta with strips of grilled chicken breast, tossed in a zesty marinara sauce
     

  • Holiday desserts, including miniature fruit tarts, chocolate-covered strawberries, Irish Crème cheesecake, and assorted holiday cookies
     

Executive Chef Malone joined The Phoenix Park Hotel staff three years ago and brought with him vast culinary experience. Chef Malone holds a Degree in Culinary Arts from the prestigious New England Culinary Institute in Mount Pelier, Vermont, home to one of the hottest kitchens in the USA.

Chef Malone previously trained with Maitre Cusinier Robert Greault at Capitol Hill's La Colline and Chef Jean Louis Palladin at The Watergate Hotel. He was also Sous Chef at the Prince Michel Vineyard Restaurant, the Restaurant Bouris in Rosporden, France, and at Kinkhead's Restaurant in Washington, D.C.

Please note that the menu listing above is preliminary and subject to change, and we emphasize that it is just a sampling of what the total, final presentation will be.

 

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