Berry Lodge  Restaurant  Cookery School  Accommodation

Sample Dinner Menu
( Euro 40)

• Spring vegetable soup with croutons and grated vintage cheddar
• Marinated, grilled goat's cheese with beetroot and cranberry chutney green leaves and balsamic vinaigrette
• Salad of avocado with boilie cheese, green leaves, roast cherry tomatoes, garlic croutons and balsamic vinaigrette
• Seared tiger prawns with garlic, chili and lemon grass and served with honey and lime Thai marinade and fragrant rice
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• Pan fried fillet of sea bass with roast pepper, tomato and parsley pesto and spinach cream
• Smoked salmon and haddock fish pie with mussels and fennel cream

• Prime Irish Hereford sirloin steak with mushrooms, wine sauce and glazed onions
• Slow roast spiced duckling with red onion marmalade and Guinness honey orange sauce
• Glazed lamb fillet, mint and yoghurt sauce, swede crumble, red berry thyme sauce
• Polenta pancake with roast vegetables, pine nuts and pineapple salsa
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• Seasonal vegetables and potatoes
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• Irish Mist Carrageen mousse with rhubarb and strawberry compote
• Strawberry and raspberry meringue semi freddo with chocolate sauce
• Elderflower and lime cheesecake with marinated Summer fruits
• Caramel pecan tart with dark chocolate sauce, honeycomb ice cream
• Irish Cheese selection
• Tea, Coffee

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