Smoked Chicken and Rocket Salad

Slivers of smoked chicken on a rocket salad with sun blushed tomatoes, pine kernels and orange dressing

Goat’s Cheese and Red Onion Tartlet

Goat’s cheese and red onion confit baked in a tartlet case, with a pesto dressing

Duo of Scallops and Black Pudding

Pan fried scallops and black pudding with a spring onion cream

Smoked Salmon and Chives Potato Cake

Smoked salmon and chives potato cake, deep fried in an oatmeal crumb, sweet chilli dressing

Mussels a la Mariniere

Fresh Mussels, steamed with garlic, parsley, onion, white wine and cream

Garlic Mushrooms

Breaded mushrooms golden fried and coated in a light garlic and herb mayonnaise, served with seasonal salad leaves

Crab Claws

Fresh Donegal crab claws, pan fried in a basil and garlic butter

Rossaveal Prawns

Fresh Rossaveal prawns cooked in a court boullion served cold with crisp salad leaves in a Marie rose sauce

Selection of Home-made Sorbets

Chef’s Soup of the Day

Freshly made soup served with Donnelly’s brown bread

Donnelly’s Famous Seafood Chowder

Array of mixed seafood cooked in our chowder recipe finished with cream and fresh herbs served with Donnelly’s brown bread

Haddock Mornay

Locally smoked haddock poached in a cheese sauce, gratinated with piped potato

Fillet of Salmon in a Fisherman’s Net

Salmon with a spinach and shallot topping wrapped in a terrine of puff pastry on duo of sauces

Supreme of Chicken St. Elgar

Succulent breast of chicken, breaded and pan fried, on a seed mustard mash, garnished with asparagus spears, hollandaise sauce

Connemara Lamb Pie

Braised diced lamb, carrots, onion and parsnips in a light jus lie topped with puff pastry

Neptune Seafood Treasure

Salmon, cod and prawns poached in a white wine sauce served in a crepe topped with hollandaise, gratinated with fresh breadcrumbs

(All the above served with a side order of your choice)

Fresh Fillet of Cod

Baked Fillet of cod on fresh spinach, bacon and basil sauce

Fresh Fillet of Hake

Baked fillet of hake, garlic and herb crust, roast vegetables and garlic butter

Fillet of Monkfish

Roast fillet of monkfish on the bone, herb mash, duo of sauces

Diúilcini

Fresh mussels, steamed with garlic, parsley, onion white wine and cream, served with our home-made brown bread

Scallops

Pan-fried scallops, ratatouille vegetables on a dill cream

King Prawns Stir Fry

Pan fried Jumbo Tiger Prawns, mixed peppers, spring onion, Chilli and egg noodles

(All fish courses served with a side order of your choice)

Cornamona Smoked Salmon

Cornamona Smoked Salmon Salad garnished with lemon, capers and onions

Cold Seafood Trilogy

Donnellys Smoked Salmon, crabmeat and prawn trilogy

Donnelly’s Prawns

Rossaveal Prawns, Marie-rose sauce, served with seasonal salad

(All cold platters served with our home-made brown bread)

Breast of Barbary Duck

Char grilled, marinated breast of duck with creamed cabbage and chestnuts, roasted shallots, port wine jus

Fillet of Pork

Roast fillet of Pork wrapped in Parma ham on red onion confit jus lie

(All meat courses served with a side order of your choice)

Flat Cap Mushrooms in Filo

Pan fried flat cap- mushroom, cream cheese, pesto and roast vegetable filling wrapped in filo pastry, wild rice, salsa sauce

Goat’s Cheese and Red Onion Tartlet

Goat’s cheese and red onion confit baked in a tartlet case, with a pesto dressing

Chips

Potatoes of the Day

Vegetables of the Day

Side Salad

Onions & Mushrooms