Dinner Menu

Cream of Tomato and Roast red pepper soup

Clonakilty Black and De Róiste White Pudding with crispy bacon and apple sauce

Ted Browne’s Dingle Bay Smoked Salmon, simply served with a wedge of lemon

Seasonal Melon and Murphy’s of Dingle Sorbet in a tall glass with a long spoon.

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Oven-baked Darne of fresh Baltimore Herb-Crusted Hake
on creamed leeks and peas, prawn sauce

Grilled Twomey’s West Cork 6oz Minute Sirloin Steak,
sautéed fancy mushrooms, homemade tempura onions, and a classical chasseur sauce

Aga-roast Supreme of Free-range Chicken
on traditional colcannon with crispy local bacon, and rosemary gravy

Roast Lightly Spiced Sliced Aubergine, Courgette, Vine Tomato and Local Toonsbridge Buffalo Mozzarella
accompanied by a homemade tomato and basil sauce

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Homemade Baked Chocolate Brownie served warm with vanilla ice-cream
and chocolate sauce

Vanilla ice-cream with homemade meringues and raspberry coulis

Traditional Baked Apple Crumble warmed with homemade custard

Classical Crème Caramel topped with Murphy’s of Dingle Caramel ice-cream

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Barry’s Gold blend Tea / Maher’s Java Coffee

Main Course € 16.95 
Two course € 22.45
Full Menu € 27.95

Maybe you would like to treat yourself to something from the a la carte menu, feel free to mix and match the menus