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Dining
The Ballymaloe restaurant was started by Myrtle Allen as the
Yeats Room (above) and has become world famous.
Breakfast is casual and goes
on until quite late. It includes freshly laid eggs from the farm,
fresh breads from the kitchen, porridge made from stone ground
oatmeal from a local mill, homemade jams and marmalade, served
on blue check table cloths.
Picnics and light or full lunches
are available. Sunday lunch is a buffet served at 1 o'clock.
Children's tea. A sociable
occasion for the younger set. The menu offers a wide variety
of dishes from chips and beans to patés and salads, roast
chicken, or homemade burgers.
Dinner. On weekdays the menu
provides a choice of hot soups or cold starters, followed by
a fish or paté course. Main course is a choice of fish,
poultry or meat from our local butcher. A cheese board and desert
trolley, followed by coffee or tea and petit fours completes
the meal.
On Friday nights, dinner starts
with an hors d'œuvres buffet, the specialty being fresh
shellfish gathered that morning in Kenmare Bay.
On Sunday nights dinner is
a splendid buffet of freshly prepared meats and salads along
with homemade soups and deserts.
All the biscuits, breads and
deserts are made in our own bakery.
We always have a vegetarian option.
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