Slivers of smoked chicken on a rocket salad with sun blushed tomatoes, pine kernels and orange dressing
Goat’s cheese and red onion confit baked in a tartlet case, with a pesto dressing
Pan fried scallops and black pudding with a spring onion cream
Smoked salmon and chives potato cake, deep fried in an oatmeal crumb, sweet chilli dressing
Fresh Mussels, steamed with garlic, parsley, onion, white wine and cream
Breaded mushrooms golden fried and coated in a light garlic and herb mayonnaise, served with seasonal salad leaves
Fresh Donegal crab claws, pan fried in a basil and garlic butter
Fresh Rossaveal prawns cooked in a court boullion served cold with crisp salad leaves in a Marie rose sauce
Freshly made soup served with Donnelly’s brown bread
Array of mixed seafood cooked in our chowder recipe finished with cream and fresh herbs served with Donnelly’s brown bread
Locally smoked haddock poached in a cheese sauce, gratinated with piped potato
Salmon with a spinach and shallot topping wrapped in a terrine of puff pastry on duo of sauces
Succulent breast of chicken, breaded and pan fried, on a seed mustard mash, garnished with asparagus spears, hollandaise sauce
Braised diced lamb, carrots, onion and parsnips in a light jus lie topped with puff pastry
Salmon, cod and prawns poached in a white wine sauce served in a crepe topped with hollandaise, gratinated with fresh breadcrumbs
Baked Fillet of cod on fresh spinach, bacon and basil sauce
Baked fillet of hake, garlic and herb crust, roast vegetables and garlic butter
Roast fillet of monkfish on the bone, herb mash, duo of sauces
Fresh mussels, steamed with garlic, parsley, onion white wine and cream, served with our home-made brown bread
Pan-fried scallops, ratatouille vegetables on a dill cream
Pan fried Jumbo Tiger Prawns, mixed peppers, spring onion, Chilli and egg noodles
Cornamona Smoked Salmon Salad garnished with lemon, capers and onions
Donnellys Smoked Salmon, crabmeat and prawn trilogy
Rossaveal Prawns, Marie-rose sauce, served with seasonal salad
Char grilled, marinated breast of duck with creamed cabbage and chestnuts, roasted shallots, port wine jus
Roast fillet of Pork wrapped in Parma ham on red onion confit jus lie
Pan fried flat cap- mushroom, cream cheese, pesto and roast vegetable filling wrapped in filo pastry, wild rice, salsa sauce
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