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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Manor House Dining 2017-09-06T11:13:58+00:00

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