Castlelough Restaurant
Dinner Menu
Starters
The Lake Hotel Prawn Cocktail(c)
Freshly Poached Prawns, on a Bed of Crisp Lettuce
With Cognac flavoured Marie Rose
Warm Goats Cheese with a Trio of Peppercorn and
Herb Crust
With a Mini Walnut and Roast Beet Salad
Finished with Blue Cheese Dressing
Homemade Soup of the Day
finished with Herb Croute and Freshly whipped Cream
Kenmare Oak Smoked Salmon(c)
With Citrus Segments, Lemon Confit
And a Herb Salad
Parisienne of Melon(h.o)(c)
With a light Maduri and Mint Syrup and
a Grape Fruit Sorbet
Quartet of Oyster Bloody Mary Shots(c)
Freshly Chucked Oysters
with a Chilled Tomato Juice and Vodka Shot with
a slight Kick
Warm Clonakilty Black Pudding,
With Toasted Brioche, Caramelised Apple,
And a Cider Jus
Remoulade of Castletownbere Crab
Meat
In Crispy Baby Gem Lettuce topped with Guacamole,
And Lemon Segments
Caramelised Fig, Parma Ham and Picked
Pear Salad (h.o)(c)
Finished with White Truffle Oil
and Balsamic Vinegar
Main Courses
Grilled 10oz Irish Prime Sirloin Steak
With a Garlic Mash, Spinach and Nutmeg Purée,
Flat Cap Mushroom filled with Red Onion Marmalade
and a Herb Crust
and finished with Cafe au Lait
Char-Grilled Swordfish Steak (h.o)(c)
With Green Beans, Rosemary Sautéed Potatoes,
Sun dried Tomato and Black Olive Tapenade, and Basil
Pesto Dressing
Surf and Turf(c)
6oz Fillet of Beef with Sautéed Tiger Jumbo
Prawns,
on a bed of Potato Puree, Pickled Baby Onions
and Topped with a Tomato Panchetta Ragout and Café
de Paris Butter
Pan-Seared Supreme of Salmon,
On a Creamy Prawn and Saffron Risotto
With a Selection of Baby Vegetables, and a Lime
Butter
Braised Shank of Lamb
Served with a Basil Mash, Char Grilled Courgettes,
Mini Capers, Crumbled Feta and Flat Leaf Parsley
Salsa
finished with a Rosemary Jus
Oven Baked Codling
On a Bed of Baby Potato and Pea Crush,
Citrus, Mussel and Clam Chowder
Duo of Duckling
Confit Duck Leg and a Crisp Homemade Duck Spring
Roll
With Potato Fondant, Prune Purée
And Seville Orange Reduction
Grilled Fillets of Sea Bass
Truffle Potato Cake, Aubergine Purée,
Braised Charred Fennel with a Red Wine and Pernod
Reduction
Roast Supreme of Chicken
With Celeriac Purée, Baby Carrots,
Crisp Smoked Bacon, Tarragon Jus.
(H.O) – Healthy Option, (C) – Coeliac
All Main Courses are Served with
Potato of the Evening
Please ask for our separate Vegetarian Menu if required
.
Desserts
Rich Chocolate Truffle
With Coffee Flavoured Crème Chantilly
Trio of Berries
Raspberry and Balsamic Trifle
Strawberry Shortbread Sable
Blackberry Sorbet
Tangy Homemade Lime Tart
With a Tequila and Lemon Curd Syllabub
Individual Apple and Blueberry Crumble
With Crème Anglais and Vanilla Ice Cream
Duo of Mac’s Chocolate and
Honeycomb Ice-Creams
In a Tuile Basket with Chocolate Sauce
Homemade Pavlova(c)
With a Chunky Fruit Salsa
Crème Chantilly
And Passion Fruit Coulis
Poached Red Wine Pear and Frangipane Tart
Traditional Vanilla Pod Crème
Brulee
With a glazed finish
Lake Hotel Cheese Board
Comprises of
Durrus Farmhouse Cheese,
Milleens
Cashel Blue Farmhouse Cheese
Cahills Porter Cheese
A Selection of Grapes and Crackers
****
Full Dinner €45.00 per person
Note Abbreviations – (V) =Vegetarian (C) =Suitable
for Coeliacs (H.O) =Healthy Options
ALL BEEF AND MEATS SERVED IN THE LAKE HOTEL ARE
GUARANTEED IRISH AND FEILE BIA APPROVED.
GRATUITY AT YOUR OWN DISCRETION
