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




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




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



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




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




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