Sample Menus
Catering is provided for guests that reserve the Lisdonagh Manor House on an exclusive basis. Please note that our Heritage Courtyard Villas, Coach House and Gate Lodge are self catering. For guests staying in Lisdonagh Manor, we can provide traditional Irish dishes prepared with local ingredients. We serve complimentary tea and coffee with freshly baked treats in our Drawing Room on your arrival. During your stay we can also provide cooking demonstrations of traditional dishes such as Irish brown bread. We have our own vegetable and herb garden at Lisdonagh House. We served the finest fish from the west of Ireland, prime Irish beef and when in season, Connemara lamb. We take great delight in preparing delicious meals for our guests. We can provide the following meals, prepared by Ballymaloe trained Finola Cooke:
Breakfast – €29 per person
Lunch – €39 per person
Supper Menu 2016
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
Supper Menu 2016
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