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The best local ingredients for us tend to be fresh fish, duck, beef or lamb. The island fishermen provide us with shrimp and crab. For many years we served wild salmon and now use organic salmon. We also get fish from Union Hall where locally caught fish from the larger fishing vessels is sold. We do a lot of hot desserts such as a different variety of soufflés. The following are examples of menus which have been served.
Examples of Menus:
Marinated organic salmon on a bed of mayonnaise
Served with homemade brown bread
Breast of duck, red wine sauce, potato and carrot puree
Tossed green salad, French dressing and Gubbeen cheese
Hot lemon crêpe soufflé, strawberry coulis
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Mushroom risotto
Served with homemade brown bread
Baked cod, sweet red pepper and courgette sauce, roast potatoes with rosemary
Tossed green salad, French dressing and Gubbeen cheese
Hot Grand Marnier crêpe soufflé, blackcurrant coulis
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Tartare of organic salmon, lightly pickled cucumber, fennel sauce
Served with homemade brown bread
Roast duck leg, parsley béarnaise sauce, gratin dauphinois
Tossed green salad, French dressing and Gubbeen cheese
Chocolate Marquise with a crème anglaise
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