Berry Lodge  Restaurant  Cookery School  Accommodation

Sample Supper Menu
( Euro 28)

• Carrot and sweet potato soup with cream fraiche and coriander leaves
• Organic smoked salmon with mint cucumber raita and tomato salsa
• Crepe aubergine with sweet pepper compote, toasted hazelnuts and a Provencal sauce


• Hake baked with tomatoes, capers, fennel and herbs, baked golden with a feta crumb crust
• Irish Stew with white griddle bread and mushroom ketchup
• Tenderloin of pork with black pudding mousse and served with caramelised apples and cider sauce
• Seasonal vegetables and potatoes


• Autumn fruits meringue roulade with chocolate sauce
• Apple and pear crumble with ice cream and cream
• Chocolate truffle cake with ice cream and compote of forest fruits
• Tea Coffee

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