The Mill Blog

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.

To Begin

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.

Something Refreshing

Blackberry Sorbet

To Follow

Killybegs turbot

Pan fried Turbot with basil mash, langoustine, sauté squid and Rosemary butter sauce.

Kerr’s Beef

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

Donegal Pork

Slow Roasted shoulder of Pork with black  pudding bons bons , crispy chicken wings with an apple terrine and dauphinoise  potatoes.

Greencastle Cod

Grilled Cod with caramelized onions, chorizo hotpot, parsnip chips, Thyme & garlic mash and a  cardamom sauce.

Irish Venison

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!

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 !

To Begin

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

Something Refreshing

Green Apple Sorbet

To Follow

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.

Kerr’s Beef

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

After another busy Easter we are now open Fridays and Saturdays until May. In May and June the restaurant is closed Mondays and Tuesdays.

We have had an exciting beginning to our Season with the announcement that we had won Best Restaurant in Donegal 2012 at an Awards ceremony held in The Merchant Hotel , Belfast. This is an Annual Regional Awards ceremony held by The Irish Restaurant Association Of Ireland, winners are then invited to the All Ireland Awards held in Dublin In May. Congratulations to our hard working dedicated team and a Big Thank You !!

We were delighted to hear  we had won ‘Hideaway of The Year 2012′ at The recent  Georgina Campbell Ireland’s Awards held in Dublin. After another busy year is coming to an end its great to get a pat on the back!!  A big well done to our team !