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 sunny this weekend and after that fridays and saturdays until Easter, serving from 7-9pm.
Enjoying yummy pizzas at The Rusty Oven before the season gets busy!
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 !
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.
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.
Armagh apple sorbet.
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
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
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
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 !
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.
We are now open Fridays and Saturdays until the 9th December, We are then closed until St. Patricks Weekend. This is a sample of our winter menu below. Please book soon for your xmas Night Out as places for larger groups are limited.
Chorizo and Black Pudding
Warm salad of chorizo & black pudding, sauté potatoes with soft boiled egg and crisp leeks.
Horn Head Crab Linguini Linguini with Seared Cranford Scallops and an organic tomato and chilli sauce.
Seared Irish Rabbit
Irish Rabbit with Wild mushroom risotto, sage dressing & organic leaves.
Organic Tomato Soup
Puree of Killult Tomato soup with thyme cream.
Wild Mushrooms Wild Mushrooms on toasted Brioche with a poached egg & butter sauce.
Pan fried Turbot with basil mash, langoustine, sauté squid and Rosemary butter sauce.
Roast Ballyare rib-eye steak with sweet potato fondant, roast Autumn vegetables and a mini beef stew.
Organic Shallot and Goats cheese Tatin
Roast Shallot and goats cheese tart with roast Autumn vegetables, Tomato jam
Slow Roasted shoulder of Pork with black pudding bons bons , crispy chicken wings with an apple terrine and dauphinoise potatoes.
Grilled Cod with caramelized onions, chorizo hotpot, parsnip chips, Thyme & garlic mash and a cardamom sauce.
Roast Irish Venison with braised red cabbage, butternut squash and agolden raisin jus.
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.
Dinner Menu €41
Paul and Bella celebrating Donegal’s win on Sunday 23rd Sept. Well done to the Donegal Team from all at The Mill!