|
Dining and Entertainment
With an award-winning
restaurant and a choice of fine wines to complement Master Chef
Kevin Dundon's innovative culinary creations, guests return again
and again to relish the unique ambience that is the Harvest Room.
The restaurant was recently
voted Restaurant of the Year 2004 by the Bushmills Guide. It
was also awarded Breakfast of the Year 2004 by the Jameson Guide
and 3 RAC Dining Awards.
The Table d'Hote Menu changes
daily depending on what is freshly available and ingredients
are sourced from as many local suppliers as possible. Indeed
many come from own organic kitchen garden and orchard. We offer
an early bird value menu and a less expensive "Two Courses"
option. .
THE HARVEST ROOM AT
DUNBRODY
(Sample Menu)
FULL TABLE D'HOTE MENU
€55.00
ANY TWO COURSES €45.00
Curried Sweet Potato
& Coconut Soup
Fantail of Smoked Duck
Breast with Sun-Dried Tomatoes,
Dressed Lollo Rosso
& a Balsamic Vinaigrette
Dunbrody Mine Gabhar
Goat's Cheese Terrine with Garden Greens,
Pears, Shallots &
Champagne Chutney with Garlic Crostini
Char-Grilled Kilmore
Quay Scallops with an Oriental Spring Roll & Sweet Chilli
Salsa
Organic Garden Salad
with Semi-Dried Plum Tomatoes, Balsamic Roasted Red Onion &
a Basil Pesto
Pan-Seared Marinated
Monkfish on a Lemongrass Risotto, with Garden Herbs & a Gingered
Butter Sauce
Grilled Fillet of Hickory-Scented
Wild Salmon with Wilted Baby Spinach & a Black Pepper Beurre
Blanc
Char-Grilled Fillet
of Prime Wexford Beef on a Red Onion Marmelade with White Truffle
Oil & a Red Wine Jus
Pan-Seared Fillet of
Herb-Crumbed Cod served on a Cherry Tomato Pomme Puree with a
Wild Rosemary & Saffron Sauce
Tartlettes of Irish
Farmhouse Cheeses served with Olives, Vine Tomatoes & a Garden
Herb Pesto
Maple and Brown Sugar-Glazed
Loin of Irish Bacon with Buttered Curly Kale and a Wild Cranberry
Jus
Baked Breast of Corn-Fed
Chicken with a Sage & Garlic Butter under its Skin on a Bed
of Confit of Leeks with a Garden Herb Jus
Selection of Dunbrody
Desserts
Tea or Coffee with
Dunbrody Petits Fours
|
