Restaurant

simple deliciousness
The Sunday Times, Irelands Top 100 restaurants, The McKenna Guide 2016

Our restaurant, seating 30 people, offers our customers a very special evening, starting the six course dinner menu with canapés and aperitifs at the turf fire or in the conservatory and ending with tea/coffee and petit fours in the same comfortable surroundings.

Our menu is based on seasonal local produce, with the majority of our suppliers living within a ten mile radius. We offer local craft beers and a small interesting wine list.

Reservations for the year are taken from 1st March.

picture of food
picture of food

Opening hours 2016

  • Open 18th, 19th, 20th March 2016
  • Easter 24th March to 2nd April
  • Weekends, Fridays and Saturdays in April.
  • Open Wednesday to Sunday for May and June
  • Open Tuesday to Sunday for July and August
  • Open Wednesday to Sunday during September
  • Open Thursday to Sunday from 14th October
  • Fridays and Saturdays from November until the 10th December

Sample dinner menu

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.

Sides

  • Crispy fat chips
  • Organic leaf salad with coriander & coconut dressing
  • Roast vegetables

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

Breakfast menu

  • Full Irish Breakfast
    McGettigan's organic pork sausages & bacon, fried free range egg, potato bread, tomato, Clonakilty black/white pudding, mushrooms.
  • McGettigan's sausages
    McGettigan’s award winning Hickory smoked and Pork sausages with Billie’s homemade potato bread and red onion marmalade.
  • Organic Porridge
    with whiskey & cream / honey & mixed seeds
  • Pancakes
    with crispy bacon & maple syrup / bananas & maple syrup
  • Eggs benedict
  • Smoked fish with poached egg
  • Poached egg
  • Scrambled eggs with smoked salmon
  • Vegetarian breakfast
    Vegetarian sausage, tomato, beans, fried organic egg, mushrooms and potato bread.

Local producers

Our small local producers include:

  • Thomas Alcorn , Horn Head, Dunfanaghy (Derek’s brother) supplies Lamb and Beef, (Hereford and Dexter)
  • Richard Alcorn, Horn Head, Dunfanaghy (Derek’s nephew) supplies Kid goat
  • Ivan McElhinney, Dunfanaghy supplies shellfish, Pollock and Mackerel
  • An LAN teo, Killult, Falcarragh supplies Organic Vegetables
    "The Glasshouses" as it is known locally, is a horticultural project which uses organic methods to produce high quality fruit, vegetables and herbs, made available to the local community through shops, restaurants, and plant sales. The centre includes a one acre Glasshouse, several large polytunnels and an extensive area of arable land. It is run by a community based company; Lárionad Acmhainní Nádúrtha Teoranta (LAN Teo.) ~ Centre for Natural Resources.
  • Mulroy Bay Mussels, Mulroy Bay
    A family run business supplying mussels for over thirty years.
  • Donegal Rapeseed Oil Company
    Located in Raphoe, Co. Donegal. They are a small, locally owned and operated company in Donegal. Their crops are grown by specially selected, individual, small farm holdings dispersed throughout the county.