Congratulations!! You are now on the first step of making your special day a memorable one for your family, friends and most especially yourselves. At the Abbey Gate Hotel, our experienced and dedicated management and staff will put every effort in ensuring that everything runs smoothly on your Special Day. All you need to do is concentrate on getting married and enjoy the day!! Following you will find suggestions for menus wines. These are only guidelines as we can tailor menus to suit your particular requirements and budgets. Also at the Abbey Gate Hotel we only cater for one wedding a day and in the summer for only one wedding a week. So your wedding will be unique and receive our personal care and attention. If you have further queries, please do not hesitate in contacting me or any of my management team. Yours sincerely, Patrick Dillon General Manager. Your Wedding Day Package Includes: Commissionaire to greet you on arrival Red carpet to welcome you to hotel Complimentary Tea/Coffee and Sherry Reception for the wedding party on arrival(you can add your own beverage for this reception) Hire of private function room with amplification, private bar toilet facilities Complimentary flowers for top table Complimentary accommodation for the Bride Groom on the wedding night(minimum of 50 guests) Complimentary Dinner for Bride Groom on their first wedding anniversary Souvenir wedding cards All our prices are inclusive of VAT there is no service charge in operation Menu's may be altered to suit your personal preference Special accommodation rates for guests at wedding(Subject to availability) Personalised printed menu's on all tables Cake stand knife supplied Account to be settled on day Parking facilities available(subject to availability) STEP 1 Visit the Church and set a date Select venue for Wedding Reception Compile Guest List Arrange Honeymoon Choose Bridesmaids, Best Man, Ushers Organise music for Church and Reception Decide on Wedding clothes STEP 2 Order Wedding Stationery Book Photographer/Video Company Select and order flowers Reserve Wedding Cars STEP 3 Have fittings for, or Shop for wedding clothes Buy Wedding rings/presents for attendants Shop for going away outfits STEP 4 Confirm all details with church, and musicians for the ceremony Confirm reception details Post wedding invitations Note acceptances and refusals Send Thank You Cards for wedding presents, as they arrive Purchase Cake boxes for people who cannot attend STEP 5 Visit hairdressers and decide on hairstyles. Make appointment for wedding day Check that wedding clothes are ready Arrange seating plan for reception Give final numbers to reception venue STEP 6 Rehearse wedding ceremony Make final check on reception, transport, flowers, photography/video Pack for honeymoon. Bring suitcases to hotel, if leaving from hotel. ENTERTAINERS: Nite Life - Tom O'Brien 066-7124947 The Kerry Blues - Johnny Wall 066-7124137 Cresendo 066-7125787 Billy Curtin 066-7122572 O'Callaghans - Michael 066-7136298 Midnight Cafe 066-7128899 DISCO: Leo Byrne 066-7127889 Brian Rusk 087-2346788 PHOTOGRAPHERS: John Walsh 066-7123777 John Cleary 066-7122761 Denis Walsh 066-7125127 Martin Cleary 066-7122194 Tralee Photo Centre 066-7124382 VIDEOS: Paudie Herlithy 066-7141710 Dan Devane 066-7127100 Haulie Liston 066-7142274 LIMOUSINES: Gleasures 066-7123079 James Kennedy 066-7134123 Nolans 068-7121832 FLOWERS: Mary Ennis 066-7122889 Every Occasion 066-7126655 Flowers by Ann 066-7121655 Kingdom Balloons 066-7125701

A’ La CARTE BANQUETING MENU STARTERS: Fan of Seasonal Melon with a duo of Fruit Coulis €5.25 Seafood Cocktail topped with a Spicy Marie Rose €6.95 Terrine of Chicken and Roasted Bell Peppers €5.50 set on a Gaspacho Sauce and Crisp Lettuce Chicken and Mushroom Vol au Vent €5.95 A Platter of Oak Smoked Salmon with Lemon €7.25 Capers, Crisp Lettuce Wholegrain Mustard Sauce Salad of Chicken and Smoked Bacon with €5.95 Seasonal Leaves house vinaigrette A Tian of Crab and Avocado with Papaya €9.95 Chutney and Langoustine Tail Terrine of Venison and Rabbit with Crisp €7.95 Salad Leaves and Blackberry Compote Rilette of River Salmon Topped with Creme €7.95 Fraiche and served with Pesto Oil SOUPS: Cream of Vegetable €3.25 Leek Potato €3.25 Chicken and Sweetcorn €3.25 Mushroom, Garlic White Wine €3.25 Carrot Orange €3.25 Creamy Seafood Chowder €4.50 Selection of Sorbets €4.95 MAIN COURSE: Honey Roasted Loin of Pork, Sage and Onion €13.50 Stuffing and a Cider Cream Sauce Baked Supreme of Corn Fed Chicken Served on a Pink €15.95 Peppercorn and a Brandy Creamy Sauce Rack and Leg of Brandon Lamb, Roasted with €17.95 a Herb and Dijon Crust and served with a Redcurrant Sauce Freshly Roasted Turkey Supreme with Ham, €14.95 Chestnut Stuffing and a Cranberry and Port Wine Jus Roast Sirloin of Beef, Yorkshire Pudding €18.95 served with a Rich Red Wine Sauce Fillet of Beef encroute, Topped with a Mushroom €25.00 Durelle wrapped in Smoked Ham and Baked in Puff Pastry, set on a Black Truffle Jus Medallions of Fillet Steak Set on a €22.50 Madeira Sauce and Topped with Cafe de Paris Butter Grilled Escalope of Salmon Served with a Herb €15.95 Flavoured Hollandaise Sauce All main courses come with bouquetierre of Fresh Market Vegetables Potatoes (Add €2.50 to more expensive menu item to give a choice at main course) DESSERT SELECTION - €4.95 Apple Pie with Cream Profiteroles with Butterscotch Sauce Blackforest Gateaux Bailey’s Cheesecake Meringue with Fresh Fruit Apple Crumble with Vanilla Sauce Rich Chocolate Mousse Served in a White Chocolate Cup Fresh Fruit Tartlet Abbey Gate Dessert Plate €5.95 Bewley’s Tea or Coffee €1.50 PLATED BUFFET SELECTION Cold Ham Beef €11.95 Salmon Mayonnaise €11.95 Smoked Salmon with Lemon Capers €12.95 The entire above are served with Crisp lettuce leaves, tomato salad, cucumber salad, coleslaw and potato salad HOT BUFFET SLECTIONS Beef Stroganoff with wild Rice €11.95 (Sauteed Strips of Beef in a paprika and brandy sauce) Chicken a la King with wild Rice €11.95 (Julienne of Chicken Supreme with Roasted Peppers in a white wine cream sauce) Seafood Vol au Vent (Salmon, Shrimp, €12.95 Cockles Mussels bound in a white sauce and served in a pastry shell) All Served with a tossed Salad Add €2.50 to more expensive menu item to give a choice at main course. FULLY DRESSED BUFFET - €24.95 Honey Baked Ham Roasted Supreme of Turkey Roasted Prime Sirloin of Beef Whole Poached Salmon HOT BUFFET CHOICE FROM OUR MENU Served with crisp lettuce leaves, tomato salad, cucumber salad, pasta salad, coleslaw, potato salad. Dessert of your Choice Bewley’s Tea or Coffee Finger Buffet Selection Choose from the Items below individually priced: Selection of Freshly Cut Sandwiches €3.00 Open Smoked Salmon on Brown Bread €3.95 Selection of Canapes (5 pieces per portion) €6.25 Scotch Eggs €1.50 Vegetable Crudities with a selection of dips €1.50 Cheese Pineapple Skewers €1.50 Cocktail Sausages €1.50 Onion Rings €1.50 Chicken Goujons €1.95 Mini Spring Rolls €1.50 B.B.Q. Spareribs €1.95 Sausage Rolls €1.75 Garlic Mushroom €1.95 French Fries €1.50 Bewley’s Tea or Coffee €1.50 FINGER BUFFET SPECIAL - €7.95 Sandwiches, Cocktail Sausages, Onion Rings, Mini Spring Rolls and Tea/Coffee.

Lee Room Max Capacity 350 To view floor plan click. To download conference floorplan.pdf click. 55 Room Max Capacity 60 To view floor plan click. O'Connor Room Max Capacity 60 To view floor plan click. Lee Room, 55 Room, O'Connor Room - COMBINED Max Capacity 500 To view floor plan click. 55 Room, O'Connor Room - COMBINED Max Capacity 120 To view floor plan click. Boardroom Max Capacity 50 To view floor plan click. To download conference floorplan.pdf. The following Audio-Visual facilities are available: Slide Projection Overhead Projection Hi Beam Video Production Computer Interfacing Multi microphone amplification (with roving ability), Lee Room only Remote or lectern controls to all equipment Phone/fax/computer modem facilities Flip charts Business Facilities also include: * Telephone ISDN lines * Private Catering/Dining * Corporate Hampers * Microphones/Roving Mics * Over Head Screen * Flip Charts * TV Video * Slide Projector (the above are provided as requested)

The business facilities offered by the Abbey Gate Hotel have recently been expanded due to demand from local businesses. This important side of our corporate facilities includes a choice of fully equipped Conference and Meeting rooms, catering for any number of people from two to 500. The Lee Room is the main Conference Room and can seat up to 500 people Theatre-style. It's also the Hotel's main banqueting area and can seat up to 400 people per banqueting event. Businesses of all sizes use our Meeting Room facilities for a wide range of seminars, lectures and training sessions. In addition, our oak-paneled Board Room caters for round-table meetings or interviews. The O'Connor Room, which seats up to 70 people theatre-style, is also ideal for smaller gatherings such as training seminars and meetings. Our commitment is to assist you in every way with the organization of your event. We guarantee care and attention to every detail.

Menu A 26.95 Fan of Seasonal Melon served on a Duo of Fruit Coulis ----- Cream Soup of the Day ----- Freshly Roasted Turkey Supreme, with Chestnut Stuffing, Honey Baked Ham and a Cranberry Port wine jus Selection of Fresh Market Vegetables, Creamed and Roast Potatoes ----- Homemade Apple Pie with Chantilly Cream ----- Bewley’s Tea or Coffee Menu B 28.95 Chicken Mushroom in a White Wine Cream Sauce served in a Puff Pastry Shell ----- Cream Soup of the Day ----- Rack and Leg of Kerry Lamb Roasted with a Herb and Dijon Crust accompanied with a Redcurrant Jus Selection of Market Vegetables, Creamed and Roast Potatoes ----- Black Forest Gateaux Cream ----- Bewley’s Tea or Coffee Menu C 29.95 Terrine of Chicken and Roast Bell Peppers set on a Gaspacho Sauce served with Crisp Lettuce Leaves ----- Cream Soup of the Evening ----- Roasted Prime Sirloin of Beef, Yorkshire Pudding served with a Rich Red Wine Sauce Selection of Fresh Market Vegetables, Creamed and Roast Potatoes ----- Profiterolles with Toffee Sauce ----- Bewley’s Tea or Coffee Menu D 37.95 A Platter of Oak Smoked Salmon served with Lemon, Capers, Crisp Lettuce Wholegrain Mustard Dressing ----- Cream Soup of the Evening ----- Grilled Medallions of Fillet Beef, set on a Rich Madeira Sauce Topped with Cafe de Paris Butter Selection of Fresh Market Vegetables, Creamed and Roast Potatoes ----- Abbey Gate Dessert Plate ----- Bewley’s Tea or Coffee

 Breakfast may be served in the room
 Central situation
 Conference and meeting room
 Credit cards accepted
 Dinner may be served in the room
 Lift
 Disabled guests are welcome
 Facsimile services
 Hairdryer
 Heating
 Ironing facilities
 Licensed bar
 Around-the-clock recetpion
 Parking lot
 Restaurant
 Around-the-clock room service
 Private/Ensuite bathroom
 Tea and coffee making facilities
 Phone at reception
 Phones in rooms
 TV sets in rooms
 Common room with a TV set