Ghan House / Dinner Menu

Back to Ghan House

FRIDAY & SATURDAYS, from 7pm, last orders 9.30pm – menu as below
Any other time by prior arrangement

Our dinner menu is a combination of:

A la Carte
and
Table D’hôte;-

BOOKINGS ESSENTIAL!

We bake our own breads, make our own desserts, ice creams & sorbets
and utilise our herb & vegetable gardens

ALSO;

8 Course Gourmet nights – over the whole evening, harpist. Last year these proved very popular, so early booking is essential! There are six this year. €68

For larger groups we recommend a fixed menu or a pre-order

If you want private dining then we have choice of 2 rooms;

i)The ground floor dining room with views of the gardens and has a log fire. ~ €150 - seats 20 guests on 1 large table.

ii) The drawing room with magnificent views of Carlingford Lough ~ €350 – seats 34 guests on 1 large table or 54 guests banquet style.

Ghan House also hosts seminars, corporate meetings and private functions throughout the week & year. The whole of Ghan House is available for exclusive use

We are fully licensed and have an extensive wine list.
-

We also have 12 en-suite bedrooms all with sea or mountain views.
All our double & twin bedrooms have bath & shower en-suite

-----------------------------------------

€47 for 5 courses which includes appetiser, refresher course and home-made breads
Tea/coffee & home-made petit fours €2.50
or
€9.75 any starter (includes homemade breads & chef’s appetiser), €8.75 – any dessert.
Main courses as priced to include chef’s appetiser, and homemade breads, if just a main course is required.

-----------------------------------------

Chef’s appetiser

* * *
Starters - all served with homemade breads

Cream of asparagus soup with julienne of leek and truffle oil

- or -

Tartellette of goats’ cheese with red pepper confit, plum tomato and asparagus with balsamic dressing

- or -

Locally smoked haddock, poached and served with puy lentils, poached organic hens egg and organic leaves

- or -

Tian of local crab and guacamole with organic leaves and a lime dressing

- or -

Terrine of organic pork with breast of free range chicken and duck with pistachio nuts served with chutney

* * *

An evening refresher

* * *

Main Courses
Main course as priced to include chef’s appetiser and homemade breads, if just a main course required.

Risotto of wild mushrooms, with shaved parmesan and organic salad leaves €27.50

- or -

Tempura of seafood and vegetables with Thai sweet chilli sauce and pickled ginger €29.50

- or -

Pan fried fillet of sea bass on a fricassee of red onion, chorizo, squid and red wine, served with braised fennel and basil oil €29.50

- or -

Cushion of Cooley lamb set on minted peas and spinach and served with basil mash and a garden herb lamb jus €29.50

- or -

Roasted then chargrilled sirloin of Cooley beef with a fondant potato, roasted shallots & a red wine jus €29.50

The main courses are garnished with the style of potato, salad or noodles/pasta that suits the dish and vegetables as indicted.

Extra potatoes – baby boiled potatoes with garden mint & chef’s selection of vegetables – please ask at time of ordering. €2.50

Desserts
All our desserts are homemade

Strudel of apples, walnuts and sultanas with blackcurrant coulis and almond sorbet

-or-

A ‘soupe’ of local farm soft summer fruits with and homemade strawberry sorbet

-or-

A duo of white and dark chocolate truffle gateaux served with pistachio sauce and dark chocolate sorbet

-or-

Cherry cheesecake set with griottines
and served with vanilla souffl� ice cream in a chocolate basket

-or-

A plate selection of Irish single farm cheeses served with biscuits, celery and grapes

* * *

Tea (selection)/coffee (inc decaffeinated) & petit fours €2.50