The Restaurant is now open Tuesday to Sunday 7-9pm for July and August. It is advisable to book ahead for the coming weeks. We were delighted to get a lovely mention in The Equestrian Magazine, July addition, and also in the Summer edition of Flavour Magazine, a recently new magazine focusing on all Foodie things in the Northern half of the country. Please find below our recent menu to whet your appetites !
Free Range Irish Chicken Warm chicken salad with Organic leaves, noodles, sweet peppers, pine nuts & crispy onions.
Horn Head Lamb’s Liver Horn Head Lamb’s liver with nicoise salad and a whiskey & prune dressing.
Donegal Shellfish Shellfish plate of mussels, clams & crab’s claws with garlic & herb butter.
Trio of Melon Trio of melon with Parma Ham & basil sorbet
Pea Soup Veloute of Pea with coconut milk and coconut froth.
Organic Spinach & Feta Cheese Buttered spinach with feta, pine nuts, avocado ,crispy filo & basil pesto
Green Apple Sorbet
Sheephaven Bay Pollock
Basil scented Pollock with risotto, asparagus, summer vegetables & crispy anchovies.
Horn Head Lamb
Loin & slow cooked shoulder, minted peas, white onion puree & dauphinoise potatoes.
Roast Ballyare rib-eye steak with Roast shallots, turnip dauphinoise, cabbage, straw potatoes and thyme gravy.
Summer Vegetable Risotto
Risotto with asparagus, broad beans, goats cheese & parmesan tuile.
Cranford Scallops & Horn Head Mackerel
Seared scallops with pan fried mackerel, Fried oysters, crab’s claws and sauté potatoes.
Side Orders €3.00 Green beans, pine nuts & garlic, Chunky chips with garlic dip, Carrot Puree or Mixed Organic leaves with Balsamic dressing.
Chefs Derek Alcorn , Billie Mc Quaid, Marion Mc Grenra, Jeff Stewart
Suppliers Albatross Seafood, Killybegs, Killult Organic Cenre, Falcarragh
Ivan McElhinney, Shellfish, Dunfanaghy Donegal Rapeseed Oil
Stephen Kerr, Butcher, Falcarragh. Thomas Alcorn, Lamb