"I have stayed in hotels in Ireland & abroad but never before came across such an impressive hotel with unbelievable staff." - Susan O` Brien
Castle Hotel Menu Options
We invite you to create you own menu from our listed options. Please note the main course prices include a choice of starter, soup OR sorbet, dessert & tea/coffee.
Some supplements may apply to certain dishes. Child half portions are available at half the price of the menu chosen.
Canopies on Arrival
1. Fresh strawberries or chocolate dipped strawberries €2.00 per portion.
2. Mini scones with cream & strawberry preserve €2.00 per portion.
3. Savoury canopies €4.00 per portion,
Duck liver pate en croute
Selection of sushi
Savoury tartlets
Evening Reception
| Tea/coffee | €2.00 |
| Tea/coffee & sandwiches | €5.75 |
| Cocktail sausages in a honey & mustard glaze | €3.00 |
| Vegetable spring rolls | €3.00 |
| Breaded chicken goujons | €3.50 |
Appetisers
1. Warm smoked duck & pear salad with pinekernels & balsamic dressing.
2. Irish oak smoked salmon & Atlantic prawn roulade with a coconut & lime dressing (€1.50 supplement).
3. Chilled citrus marinated cantelope melon with wild berry compote & fruit sorbet.
4. Warm salad of cajun chicken, seasonal leaves, sundried tomato, pickled cucumber, parmesan shavings & house dressing.
5. Savoury chicken & mushroom cooked in a white wine sauce, served in a puff pastry case.
6. Crisp Thai fish cake with lemongrass salsa, coriander & ginger oil.
7. Rich duck liver pate with organic orchard apple & plum chutney on brown soda bread.
8. Soft Ardsallagh goat’s cheese on toasted Focaccio bread with a lemon & honey syrup (€1.50 supplement).
Please note there is a charge of €1.50 per person for a choice of two starters.
The supplement is added to the most expensive dish chosen.
Soups
1. Cream of seasonal vegetable soup.
2. Cream of potato & leak.
3. Roast plum tomato blended with basil.
4. Classic French onion soup with Gruyere croute.
5. Rich cream of carrot soup infused with fresh coriander.
Sorbets
1. Champagne
2. Fruit
3. Citrus
Main Course
| 1 | Roast prime of rib of Muskery beef, red onion marmalade & rich red wine jus | €46.50 |
| 2 | Charred 8oz steak with brandy sautéed mushroom & onions, & choice of sauces | Sirloin: €51.95 Fillet: €55.50 |
| 3 | Roast leg of Canovee lamb with fresh herb stuffing, onion & thyme jus | €46.50 |
| 4 | Slow roasted rack of Canovee lamb with minted mash onion & thyme jus | €51.95 |
| 5 | Roasted free range Michael Twomey turkey & honey glazed ham with a fresh herb stuffing & rustic jus | €44.50 |
| 6 | Baked supreme of Cappoquin chicken with Clonakilty pudding, wrapped in applewood smoked bacon & a Jameson Irish Whiskey sauce | €42.50 |
| 7 | Roast stuffed loin of Macroom pork with carmelised apple compote & rich cider jus | €42.50 |
| 8 | Lemon & herb crusted fillet of cod with a light champagne sauce | €46.50 |
| 9 | Salmon in crisp filo pastry with sun blushed tomatoes, lemon grass salsa & coriander & ginger oil dressing | €45.50 |
| 10 | Whole oven roasted seabass on a bed of oriental vegetables & a Thai chilli dressing | €47.00 |
| 11 | Spinach & ricotta tortellini in a pesto & parmesan cream sauce with roasted garlic croute | €42.50 |
| 12 | Thai vegetable curry with soft Naan bread, with steamed basmati rice | €42.50 |
Please note there is a charge of €3.50 per person for a choice of two main courses. The supplement is added to the most expensive dish chosen.
Desserts
1. Bailey’s meringue roulade with sauce Anglaise & butterscotch sauce.
2. Fresh strawberry pavlova with raspberry coulis.
3. Warm fruit & nut crumble with vanilla custard sauce.
4. Classic tiramisu with coffee anglaise.
5. Irish cream cheesecake with crème chantilly.
6. Trio of homemade ice-cream in a tuille basket.
7. Banoffie pie with carmelised bananas & butterscotch sauce.
8. Castle dessert plate from our pastry chef’s repertoire. (€2.00 supplement)
