Berry Lodge / Dinner Menu

Back to Berry Lodge Restaurant & Cookery School


(4 courses + Tea/Coffee)

Salad leaves with melon, avocado pear, olives and Knockalara cheese with a raspberry vinaigrette

Crepe aubergine with sweet pepper compote, toasted hazelnuts and a Provencal sauce

Tagliatelle with smoked bacon, mushroom, rosemary and roasted red pepper topped with grated parmesan

Roulade of crab and cured salmon with horseradish cream fraiche sauce

Twice baked sorrel souffle with tomato fondue


Malbay mussel, dillisk and cider soup

Potato leek celery and lovage soup with garlic croutons

Elderflower and apple sorbet with chilled blackberry puree


Corn pancakes stuffed with roast vegetables and St Tolas cheese and a pineapple chilli salsa

Oven baked salmon with tomato and leek compote and served with a delicate sauce laced with sorrel

Peppered marinated monkfish served with apple honey and date chutney and a saffron mussel cream

Sage and lemon marinated chicken fillet with chive champ and farmhouse relish and white wine flavoured juices

Slow roast spiced duckling with red onion marmalade and Guinness orange sauce

Peppered sirloin steak with an Irish whiskey cream fraiche sauce

Seasonal vegetables & jacket potatoes


Blackberry meringue roulade with a fruit of the forest coulis

Marquise de chocolat with vanilla ice cream and rich toffee sauce

Lemon curd tart with marinated raspberries

Carrageen mousse with strawberry and rhubarb compote and topped with golden praline

Irish farmhouse cheeses with walnut oil

Tea Coffee