Contact Info

John & Finola Cooke, Catherlistrane, Near Headford, Co. Galway, Ireland.

Phone: +353 93 31163

Mobile: +353 86 0546564

Fax: +353 93 31528

Location:

Lisdonagh House : Irish Castle Rental, Galway

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Dining 2017-09-06T12:14:43+00:00

Dining

Lisdonagh Manor is a beautiful 18th century Georgian estate house on over 200 acres of woodland and parkland with private fishing lake. It was lovingly restored by the Cooke Family in 1995 and is available for private rental and offers luxurious accommodation in nine en-suite bedrooms. There is a formal dining room with open fire, a library/study and a fabulous proper country house kitchen complete with Aga and magical lake view. The atmosphere is very “homely”  but on a rather “grand” scale offering you a welcoming home from home.

House guests may self-cater or enjoy delicious home cooked food from our bespoke caterers. To arrange a private chef please email Finola at cookefin@gmail.com. Finola is Ballymaloe trained Cordon Blue and will liaise with you detailing different menu options depending on the occasion and budget. We are fortunate in Galway to have wonderful local ingredients and so close to our food source so we can offer memorable fine dining experience and any level of service you require.

Galway is fast growing the food capital of Ireland sporting two wonderful Michelin star restaurants Aniar and Loam as well as many other award winning restaurants. We are just 20 mins from the City (15 miles) and happy to recommend different dining options or speciality food shops for sourcing the best of local ingredients. We can also make arrangements for you to enjoy dinner or afternoon tea at Ashford Castle (20 mins drive).

We are more than happy to plan your event with you and ensure you get to sample the best of modern Irish country house cooking.

You can enjoy :-

A Set Menu, decided in advance

Candlelight period elegant dining room

Waiting staff in Lisdonagh uniform

Private Chef

Professional , friendly service

High end bespoke catering

All Main courses served with Salad and Home Made Bread

Make one choice

Classic Caesar Salad with Shaved Parmesan and croutons

OR

Lisdonagh Leaf  Salad with Herb Dressing

Main Course

 

Tarragon Roast Chicken with Roast Potato, Seasonal Vegetables and Gravy

Beef and Guinness Stew served with Mash Potato

Pan-Fried Fish with Chunky Chips

Classic Braised Lamb Shank Served with Honey Roast Root Vegetables

Wild Mushroom Risotto served shaved Parmesan and Rocket

Irish stew served with Colcannon

 

 

Desserts

 

Rhubarb crumble with custard

Sticky Toffee pudding with Vanilla Ice Cream

Apple pie with clotted cream

American Brownies with vanilla Ice Cream

Lemmon Tart with Fresh Raspberries

Starters

Mediterranean Roasted Vegetable Stack accompanied by a Red Pepper Reduction and Herb Oil

Wild Mushroom Crepe served with a Parmesan Crisp accompanied by a Port Sauce

Cucumber Linguine with Cream Cheese and Smoked Salmon drizzled with a Balsamic Glaze

Caramelised Red Onion and Goats Cheese Tart served with a Mixed Leaf Salad accompanied by a Honey Mustard Dressing

Sesame Coated Fish Cakes served with a Sweet Chilli Jam

Trio of smoked Meats ( Lamb, Pork and Beef) served with Rocket, Roasted Butternut and Shaved Parmesan accompanied by a Herb Vinaigrette.

Soups or salad or sorbet

 

Classic Caesar Salad with Shaved Parmesan and Croutons

Lisdonagh Leaf salad with Herb Dressing

Wild strawberry Sorbet with a Hint of Basil

Mango and Passion Fruit sorbet

Champagne Sorbet

Tomato and tarragon soup

Lettuce and lovage Soup

Sweet Potato, Coconut and Coriander Soup

Mains

 

Prime fillet of Irish beef served with chunky potatoes accompanied by braised red cabbage and béarnaise sauce .

Sweet Chilli Glazed Monk Fish served on a bed of creamed potato accompanied by wilted greens and crispy glass Noodles

Comfit of Duck Leg served with a mushroom risotto and Honey Roasted Butternut Squash and Jus

Pan-Fried Irish Salmon with Balsamic Roast Beetroot and Horseradish Crème Fraiche and scallion Potato cake.

Herb Crusted Rack of Spring lamb with tomato and basil jus accompanied by garlic potato and roasted root vegetables

Dessert

 

Chocolate, Baileys and Hazelnut Parfait

Vanilla bean Panna Cotta with Rhubarb Compote

Baked Pear and Honey Tart with Clotted Cream

Raspberry Roulade with Toasted Almonds

Mixed Berry Terrine with Pistachio Nut Ice cream

Coffee or Tea

TO MAKE AN ENQUIRY – CLICK HERE