is simple and elegant. We have a range of rooms in the main house.
Our five course dinner menu begins with a soup, a salad or sorbet followed by a second course which might feature seafood and fresh fish, seasonal vegetables and pâté and terrines. A typical summer menu might consist of a starter of pea and coriander soup or sweet geranium sorbet, followed by a second course of a purslane and lobster salad, freshly caught pollock and a chicken liver terrine.
Our main courses feature locally reared meat and poultry and the catch of the day. Our vegetarian option features our walled-garden produce.-perhaps roast onion squash with Coolea cheese and green beans and basil pesto or an aubergine gratin.
There is a trolley of a selection of Irish cheeses and biscuits.
Our dessert trolley is made up of a fruit fools, compotes, tarts, mousses, possets and meringues as well as ice cream served in a decorated ice bowl.
Coffee and herbal infusions are served at the end of the meal together with our own petits fours.