Restaurant

simple deliciousness
The Sunday Times, Irelands Top 100 restaurants, The McKenna Guide 2016

Irish restaurant awards logoOur restaurant, seating 30 people, offers our customers a very special evening, starting the six course dinner menu with canapés and aperitifs at the turf fire or in the conservatory and ending with tea/coffee and petit fours in the same comfortable surroundings.

Our menu is based on seasonal local produce, with the majority of our suppliers living within a ten mile radius. We offer local craft beers and a small interesting wine list.

Dinner menu price: €45 per person

Reservations for the year are taken from 1st March.

picture of food
picture of food

Opening hours

  • March to April - Weekends only, Fridays & Saturdays 7-9pm
  • May to June - Accommodation open every night, Restaurant open Wednesday to Sunday
  • July to August - Accommodation open every night, Restaurant open Tuesday - Sunday
  • September - Accommodation open every night, Restaurant open Wednesday - Sunday
  • October - Accommodation and Restaurant open from 13th October, Thursday - Sunday
  • November - Open Fridays and Saturdays

Sample dinner menu

To begin

  • Scallops & Cauliflower
    Seared scallops and cauliflower flavours, hazelnuts, Golden raisin and Tomato salsa. (2, 3)
  • Asparagus & Crab
    Grilled English asparagus with Crab's claws, soft fried egg, samphire and a butter sauce.
  • Horn Head Kid Goat
    Roast slow cooked Cleggan Goat with saute new potatoes, smoked bacon and red onion marmalade. (7)
  • Mulroy Bay Mussels
    Steamed mussels with White wine, garlic and parsley cream. (7,14)
  • Home Smoked Beef Salad
    Smoked Beef salad with Organic leaves, horseradish croquettes, sweet and sour Vegetables and smoked mayonnaise. (1,3,7)

Something refreshing

  • Sorbet

To follow

  • New Season Arch Lamb
    Plate of Lamb, rack, shoulder, belly & liver with pea puree, samphire and Dauphinoise Potatoes. (7)
  • Fish and Chips
    Greencastle Hake and crispy goujon, with buttered leeks, Chips, and a pea and lettuce tartare sauce. (7,1,3,4)
  • Horn Head Beef
    Pan Fried Horn Head Beef steak with maple glazed shin, chive mash, shallot and port & herb butter. (7)
  • Seabass & Crab
    Grilled Seabass with Crab meat, spinach, pine & Sundried tomato risotto and a Lime & Coriander butter. (2,4,8)
  • Summer Risotto
    Sweet pepper and pine nut risotto with Wild mushrooms, Boilie Goats cheese and Summer vegetables. (7,8)

Sides

  • Crispy fat chips
  • Purple sprouting broccoli with almond butter
  • Organic Leaves with coconut and coriander dressing
  • Dauphinoise Potatoes

Price: €45 per person

Allergens
  1. 1:Gluten
  2. 2:Crustaceans
  3. 3:Eggs
  4. 4:Fish
  5. 5:Peanuts
  6. 6:Soya beans
  7. 7:Milk
  8. 8:Nuts
  9. 9:Celery
  10. 10:Mustard
  11. 11:Seseme seeds
  12. 12:Sulphur
  13. 13:Lupin
  14. 14:Molluscs

Breakfast menu

  • Full Irish Breakfast
    Burrowe’s Pork sausages and Home cured bacon, Free range fried egg, Potato bread, Tomato, Black/White Pudding, Mushrooms.
  • Organic Porridge
    with whiskey & cream or Honey & mixed seeds
  • Pancakes
    with crispy bacon & maple syrup / bananas & maple syrup
  • Home smoked fresh fish with poached egg
  • Omelette
    with bacon, mushroom or tomato
  • Poached eggs
  • Scrambled Eggs with Smoked Salmon
  • Eggs Benedict
  • Vegetarian breakfast
    Vegetarian sausage tomato beans fried organic egg mushrooms and potato bread
  • Smoked Haddock Omelette
  • Burrowe's Sausages
    Pork, herb & tomato sausages served with homemade potato bread and onion marmalade

Local producers

Our small local producers include:

  • Thomas Alcorn , Horn Head, Dunfanaghy (Derek’s brother) supplies Lamb and Beef, (Hereford and Dexter)
  • Richard Alcorn, Horn Head, Dunfanaghy (Derek’s nephew) supplies Kid goat
  • Ivan McElhinney, Dunfanaghy supplies shellfish, Pollock and Mackerel
  • Karl Burrowes, Illistrin
  • An LAN teo, Killult, Falcarragh supplies Organic Vegetables
    "The Glasshouses" as it is known locally, is a horticultural project which uses organic methods to produce high quality fruit, vegetables and herbs, made available to the local community through shops, restaurants, and plant sales. The centre includes a one acre Glasshouse, several large polytunnels and an extensive area of arable land. It is run by a community based company; Lárionad Acmhainní Nádúrtha Teoranta (LAN Teo.) ~ Centre for Natural Resources.
  • Mulroy Bay Mussels, Mulroy Bay
    A family run business supplying mussels for over thirty years.
  • Donegal Rapeseed Oil Company
    Located in Raphoe, Co. Donegal. They are a small, locally owned and operated company in Donegal. Their crops are grown by specially selected, individual, small farm holdings dispersed throughout the county.