Castlelough Restaurant's

Menu

 

Starters

Chilled Goat’s Cheese and Pinenut Parfait (v)
With a Toasted Brioche Croute,
Pickled Pear and Parmesan Tuile

Tian of Citrus Scented Crab Meat(c)
Finished with Guacamole,
And Chilled Gazpacho Coulis

Homemade Soup of the Day
Finished with Herb Croute and freshly whipped Cream

Lake Hotel Caesar Salad(c)
Baby Gem Lettuce, Parmesan Shavings, Garlic Croutè
And Crisp Parma Ham

Trio of Duck Patè, Venison Terrine and Wild Mushroom Ballontine
With a Berry Chutney and Warm Crusty Baguette

Kenmare Oak Smoked Salmon(c)
With Pink Grapefruit Segments, Lemon Confit, Crisp Capers
And a Herb Salad

Parisienne of Melon (h.o)(c)(v)
With a light Maduri and Mint Syrup
With a Grape Fruit Sorbet

Pan Seared Scallops(c)
With Cauliflower Puree, Streaky Bacon
And a Tomato and Chilli Jam

Main Courses

Grilled 10oz Irish Hereford Prime Sirloin Steak
Sautéed Onions and Mushrooms
Served with a Bushmills Peppercorn Sauce or Herb Garlic Butter

Char-Grilled Swordfish Steak (h.o)(c)
With Green Beans, Razor Clams with a Citrus Crust, Basil Pesto Dressing,
Sun dried Tomato and Black Olive Tapenade and a Spray of Balsamic

Duo of Duckling
Confit Duck Leg and a Crisp Homemade Duck Spring Roll
With Potato Fondant, Prune Purée
And Seville Orange Reduction

Supreme of Irish Salmon(c)
Choice of Grilled or Poached in a Court Bouillon,
Served with Saucé Béarnaise,
Beurre Noisette
Or Lime Butter

Tempura of Monkfish
Scented with Coconut and Lime,
And Served with a Basil and Sweet Chilli Aioli

Oven Baked Supreme of Chicken,(c)
Lemon and Honey Glazed Drumstick,
Chorizo Potato Cake and a Citrus Cream

Herb Crusted Rack of Kerry Lamb
With a Confit of Lamb and Tomato Hash Brown
And Rosemary Jus

Vegetarian Three Egg Omelette (v)(h.o)
With Boilie Cheese and Herbs

Green Pea and Truffle Scented Risotto(v)
With Rocket Leaves and Parmesan Shavings

(H.O) – Healthy Option, (C) – Celiac, (v) - Vegetarian

All Main Courses are served with a Choice of:
Potato and Vegetables of the Evening
Or
Side Salad and Fries

We are pleased to inform our Customers that all our Sirloin Steaks are
100% Irish Hereford Beef. All other meat, fish and poultry are sourced locally.

(Dinner menu 3 course 45 euro)

Desserts

Rich Chocolate Tart
With a Tropical Orange Sorbet
And a Caramelised Orange Reduction

Warm Individual Rhubarb and Strawberry Crumble
With Sauce Anglais and Vanilla Pod Ice-Cream

Tangy Caramelised Lemon Tartlet
With a Lemon Curd Syllabub

Homemade Coconut and Vanilla Pannacotta
With a Wild Berry Compote

Duo of Mac’s Ice Creams
In a Tuile Basket with Chocolate Sauce

Lake Hotel Sticky Toffee Pudding
With Creamy Vanilla Ice-Cream
and Butterscotch Sauce

Homemade Pavlova(c)
With a Chunky Fruit Salsa
Crème Chantilly
And Passion Fruit Coulis

Lake Hotel Cheese Board
Comprises of Durrus Farmhouse Cheese,
Millen’s Cashel Blue Farmhouse Cheese
Cahill’s Porter Cheese A Selection of Grapes and Crackers

Dinner Menu €45.00 per person or A La Carte Options
Gratuities at your own discretion

5th of February 2010

Steven Wallace with our Restaurant Manager Emanuele Ceragioli picking our 9 new Wines source from Individual Wine Growers providing our customers with high class wines at affordable prices.

 

 

Site & Images by Niall Huggard © 1999 - 2010