Summer sun!

June 25th, 2015

DSC_0553Some of our guests enjoying the summer sun in June.

Our very Local Suppliers

April 24th, 2015

With an every increasing emphasis on using local produce , I thought I would give you a little more information on our very local suppliers. Since we have opened , Derek’s brother Thomas, who lives on Horn Head,  has been supplying us with Lamb and Beef, new to his products this year is Dexter beef  which is now on the menu. Their nephew Richard Alcorn, who also lives on Horn Head started rearing Kid goats last year and is now a signature starter on our Menu, always received very well by everyone! Ivan McElhinney , Dunfanaghy, supplies our Lobster and Crab (when seas are calm!) and also mackerel and Pollock when they are found in the Bay  during the summer months.Our vegetables come mostly from The Organic Centre in Falcarragh and they have worked closely with Derek  when planning their vegetables for the year. Other meats are supplied by Stephen Kerr who has in the past few years opened a Butcher’s shop in the square in Dunfanghy. His main shop is in Falcarragh. We make our own bread and have added  a sour dough bread selection this year. A little further afield , but worth the trip, is McGettigan Butchers , Donegal Town. They are an award winning butchers specialising in sausages. The variety of flavours is amazing and very tempting but on our breakfast menu we serve a Pork sausage and a Hickory smoked pork sausage. We then supplement these local producers with other larger companies, as mentioned on the website . We grow our own herbs and mixed leaves in our tunnel. So as much as possible we try and support our talented local producers. If you are in town on a saturday morning you will get  to sample other local products at the Country Markets 11am-12pm, don’t be late as demand is high!!

New menu

April 24th, 2015

The Mill Restaurant

Figart, Dunfanaghy

Tel: 074 9136985        www.themillrestaurant.com

To Begin

Horn Head Kid Goat

Roast slow cooked Cleggan Goat with  saute  new potatoes, smoked bacon and red onion marmalade.

Quails eggs

Feuillete of poached Quail eggs, crisp Boille  goats  cheese and Hollandaise sauce.

Pea and Ham soup

Pea and honey Ham salad  with  pea soup  and  crispy egg.

Leitermacaward Oysters & Home cured  Salmon.

Crispy oysters with cured Organic salmon, celeriac remoulade and a ginger & garlic dressing.

Arch Lobster raviolo

Raviolo with Lobster, crab, Scallop  and  sweetcorn in a brandy cream sauce.

Irish Rabbit

Loin of Irish rabbit with rabbit spring roll, cous cous, mushrooms & pistachio

Something Refreshing

Passionfruit Sorbet

To Follow

Killybegs Seabass

Grilled fillets  of  Seabass , saute  smoked  bacon, red chicory, celeriac and a red wine sauce.

Greencastle Halibut

Grilled  Halibut with a sweet pepper risotto, clam butter sauce & purple sprouting broccoli.

Butternut squash Raviolo

Raviolo with  cous cous, roast spring vegetables  and a sage butter sauce.

Monaghan Duck

Pan-roast duck with sweet potato fondant, green beans and cherry brandy sauce.

Horn Head Dexter Beef

Dexter Beef steak, pomme anna and mushroom puree with slow cooked shin.

Arch Lamb

Loin, shoulder and liver of lamb with kale compote, dauphinoise potatoes, roscoff onions & lamb jus.

Ballyare Pork & Seared scallops

Crisp pork belly & scallops with Black pudding and cauliflower puree .

Add an Extra  €3

Crispy fat chips, Organic leaf salad with coriander & coconut  dressing,  Roast Vegetables.

Kitchen Team

Derek Alcorn , Billie Mc Quaid,  Sharon Doohan,  Ben Alcorn, Damien McCallion.

Our Suppliers

Stephen Kerr (butchers), Albatros (seafood), An Lan Teo, Killult  (Organic    Vegetables ), Richard Alcorn (Horn Head Goat), Thomas Alcorn (Lamb/Dexter Beef), Ivan  McElhinney (shellfish).

All main courses are served with vegetables and a side potato dish.

Please inform us of any allergies as not all components of the dish are mentioned

Dinner Menu €42.50 per person

Something Sweet

Soft meringue with tiramisu and espresso ice cream.

Hazelnut cake with pistachio ice cream and toasted almond cream

Soft Chocolate fondant with  Vanilla ice cream.

Vanilla, raspberry and peanut butter Ice cream sliders in tuiles.

A plate of Irish cheeses with red onion marmalade.                                      Crème Brulee with cats tongue biscuits.

New Season

March 11th, 2015

We are busy getting ready to reopen this weekend . A new menu is nearly finished and will be posted soon. Looking forward to seeing you all again. We are open friday, saturday and Sunday  this weekend and after that fridays and saturdays until Easter, serving from 7-9pm.

Rusty Oven Trip

May 10th, 2014

rusty oven

Enjoying yummy pizzas at The Rusty Oven before the season gets busy!

Best Restaurant in Donegal 2014

April 11th, 2014

The Restaurant Association of Ireland held their Annual Awards in Belfast on Tuesday and we were delighted to win Best Restaurant in Donegal 2014. Billie represented us well at the ceremony , even wore a dress!!! We are now through to the regional heats which includes a visit from a mystery guest/judge. Well done to our great team !

Photo

New Season Begins 2014

March 18th, 2014

We are now  open again for the season, opening weekends only during March and April , with the exception of Easter week. Our new menu has some of the old favourites and also some new dishes inspired from our  winter holidays. We are also delighted to be able to offer a selection of Donegal beers , seven in total from Kinnegar Beers, Donegal Brewing Company and Muckish Mountain Brewery. We have our usual super team back with us and welcome our new members of our team, Pamela in the restaurant and Tara in the kitchen. Below is our March /April menu, our menu does change with the  seasons and supplies. If you would an up-to-date menu just ask.

To Begin

Pan Fried Duck Livers, Liver Parfait, black pudding, port oranges, parmesan puff croute and redcurra

Thyme glazed Chicken Wings, crisp pancetta, leek canneloni, wild mushrooms Bar-B-Que sauce.

Herb crusted soft Organic Egg with glazed mixed Mushroom, crispy Tarragon and Bearnaise sauce.

Ravioli of scallop with Horn Head Lobster and a Crab sweetcorn Veloute with basil.

Pressed terrine of Pork cheeks, smoked ham hocks and leeks, pear puree and baby organic leaves.

Roast slow cooked Cleggan kid goat with sauté new potatoes, smoked bacon and red onion marmalade.

Something Refreshing

Armagh apple sorbet.

To Follow

Spiced Greencastle Monkfish in brown butter, split pea and cumin, spring vegetables and cardamom yogurt.

Grilled Killybegs Turbot with peas and lettuce, crisp potatoes and tartare sauce.

Grilled Donegal Rib eye with oxtail croquette, roast garlic puree, Anna potatoes and leeks.

Roast Horn Head Lamb with dauphinoise potatoes, spinach and basil, thyme and red wine sauce.

Goats cheese and red pepper tart with mushroom duxelle baked shallots, sweet and sour vegetables.

Add an Extra  €3

Crispy fat chips, Organic leaf salad with balsamic dressing, Stir fried greens

Dessert Menu

Egg surprise,  rhubarb sorbet, black pepper honeycomb and toasted marshmallow.

Lemon meringue pie with lemon sorbet & cardamom yogurt.

Soft Chocolate tart with salted caramel and salted caramel ice cream.

Vanilla, raspberry and peanut butter Ice cream sliders in tuiles.

A plate of Irish cheeses with red onion marmalade

April 28th, 2013

We were delighted to be nominated for three awards this year and to win Best Chef in Donegal Award. Congratulations to Derek and all his team. Billie represented us all and accepted the award at the Awards ceremony in the Merchant Hotel, Belfast. The Restaurant is now open Wednesday to Sunday and the Accommodation is open every night

Reopening 15th March

February 23rd, 2013

We are reopening for the season on 15th , 16th  and 17th March and taking bookings from 1st March for the year. Easter can get busy so do book early for that weekend. Hopefully another busy season ahead and a few new ideas for you to try. As always a complete new menu from the start and the changing throughout the year. Hope you have a Happy St. Patricks weekend !

Thank You

December 9th, 2012

Another season comes to an end, we are now closed until 15th March. Thank you all for your support this year and hoping to see you all again next year. Merry Christmas from us all.