The best local ingredients for us tend to be fresh fish, duck or lamb. The
island fishermen provide us with wild shrimp and crab. We also get fish
from the International Skibbereen fish auction 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 wild 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 wild 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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