Sunday Lunch Menu


Traditional Sunday Lunch is served from 1-2.30 pm in the restaurant

This is a sample menu and booking is highly advisable

 

Freshly made  Soup of the Day

Ted Browne's Dingle Bay Scampi Salad, homemade tartare sauce

Grilled Stack of Clonakilty Black Pudding with smoked and cured Gubbeen bacon and apple sauce

Individual Baked Bacon and Mushroom Tartlet served warm on mixed leaves, honey and Dijon dressing

Sweet Melons with Boulabán Mango Sorbet 
∙∙∙

West Cork Slow-Roast Leg of Lamb with rosemary gravy and roast potatoes

Oven-baked free-range Supreme of Chicken on traditional  savoury potato stuffing,
smoked and cured Gubbeen bacon, and gravy

Grilled 6oz Twomey's Sirloin Steak, mash, roast mushroom and onion, black pepper and brandy sauce

Pan-roast Fillet of fresh wild fish, spring onion mash, prawn and basil sauce

Jane's dairy-free Fragrant Vegetable Curry oriental Jasmine rice 
∙∙

Traditional Baked Warm Apple Crumble, homemade custard and a scoop of vanilla

Classical Crème Caramel topped with vanilla ice-cream, caramel sauce

Gluten Free Chocolate Brownies served warm with vanilla ice-cream and chocolate fudge sauce

‘Gougane Mess’ Vanilla Ice-cream, homemade sticky mini meringues,raspberry coulis, whipped cream

Light and Yummy Carrot Cake topped with cream cheese frosting, Boulabán salted caramel ice-cream

∙∙∙

Barry’s Goldblend Tea or Maher’s Colombian Fair-trade Coffee

Full Lunch € 30.95
Two courses € 24.70