Ballinalacken Castle Country House & Restaurant / Dinner Menu
Back to Ballinalacken Castle
* Tartar of Marinated Salmon with Fresh Dill Yogurt, Buckwheat Pancake, Sharp Lemon Dressing.
* Dodine of Chicken Fillet & Meere’s Black Pudding wrapped in Cabbage, served with Apple & Sherry Sauce.
* Gateaux of Veal Picatta layered with Caviar of Aubergine on a Gazpacho Vinaigrette.
* Baked Goat’s Cheese, pannierd in Pistachio Nuts accompanied with Seasonal Salad & Sweet Chutney.
* Cannelloni of Fresh Doolin Crab Meat in a Light Salmon Mousse, enhanced with Shellfish Jus.
* Classic Caesar Salad, Castle style, garnished with Piccalilli Cauliflower, Parmesan Galette.
* Grilled Fillet of Irish Beef served on Garlic Brochette, Ragout of Mushrooms topped with Tomato Salsa, Sauce Brouilly.
* Roast Loin of Burren Lamb coated in Herb Crumbs, rested on Baby Ratatouille, Redcurrant flavored Lamb Jus.
* Pan-Fried or Poached Supreme of Chicken with Nage of Seasonal Vegetables coupled with Basmati Rice, Thai Spiced Cream.
* Supreme of Barbary duck served on Celeriac Puree complimented by Guinness, & Fresh Honey Sauce.
* Pan Seared Fillets of John Dory garnished with a Barigole of Artichokes, La Tache of Port.
* Braised Fillets of Sole Souffl?, topped with a Crab Mousse, Chiffonade of Leek & a Smooth Lobster Sauce.
* Petit-Medallions of Monkfish Piccatta style, rested on Provencale Vegetables, of coupe Courgette, Plum, Tomato & Black Olives.
* Risotto of Basmati Rice with Macedoine of Seasonal vegetables