Hamlet Court Hotel restaurant

Creamed Soup Of The Day

A delightful blend of various stocks, herbs and fresh vegetables to create a delicious bowl of hot soup. Ask your server for tonight`s master piece

Wild Atlantic Seafood Chowder

A heart warming bowl of West of Ireland seafood blended with fresh dill, white wine and an award winning fresh fish veloute

Marinated Duck

Tender strips of grilled Barbury duck, marinated roasted parmesan ring in a soya and ginger sauce, served on a bed of rocket leaves, topped with a chilled five-spice dressing.

Caribbean Style Chicken Goujon

trips of fresh chicken fillets, dusted with grated coconut, cooked crispy and piled onto crunchy julienne of bacon with match stick potatoes, set off with blue cheese dressing.

Duo Of Melon With Tian Of Crab

A timbale of lime and coriander scented west coast white crab accompanied with fanned Cantaloupe melon and chilled pillars of watermelon. Very refreshing.

Greek Salad

A beautiful amalgamation of crisp lettuce leafs, pitted black olives crumbly feta cheese, sun dried tomatoes, asparagus tips drizzled with a zesty mediterranean dressing and topped with a chilled soft poached egg

Grilled Tiger Prawn Skewer “Shanghai”

Smoked paprika marinated tiger prawns skewered with bell peppers, gently grilled and settled on a rocket and beansprout salad douced with ginger, lime emulsion and complimented with a nutty satay sauce on the side.

Tempura Of Goats Cheese With Nori Seaweed

A log of creamy goat`s cheese wrapped in thin nori edible seaweed, deep fried till warm and crispy, rested on a sweet red onion marmalade with a miso dressing and garnished with a crisp bacon slice

Smoked Chicken Caesar Salad

Fresh baby cos leafs drenched in our delicate Caesar dressing, tossed with herb croutons, spiked with crispy bacon pieces and layered with warm smoked chicken slivers.

Duck Liver Pate, Cumberland Sauce

A slice of flavoursome coarse duck liver pate served with a crisp leaf`s, a tangy Cumberland sauce and Melba toast.

Grilled Sirloin Steak “Au Poivre”

12oz of prime sirloin steak, (cooked to your liking), served on a cream and brandy peppercorn sauce and topped with crispy onion rings

Rack Of Connemara Lamb, Potato Rosti

A four bone centre loin of lamb cooked pink unless otherwise requested. Cut onto a crispy shredded potato rosti with glazed baby carrots and a mint pea puree, surrounded with a rosemary and red wine jus

Supreme Of Chicken “Maltese”

A breast of chicken, dusted with seasoned bread crumbs, oven baked with sun kissed Italian tomatoes and topped with mozzarella cheese, settled on a tower of stir fried vegetables and piped creamed potatoes, complimented with a drizzle of basil scented pes

Surf And Turf “Hamlet Court”

Two chunky slices of prime Irish fillet steak, cooked to your liking and settled on a pool of brandy sauce accompanied with Tira flash fried tiger prawns. “A dish suited to both meat and fish lovers”.

Seafood Dish Of The Evening

Please ask your server for tonights speciality.

Crozier Blue Fillet Steak

An 8oz wedge of well marbled, prime Irish fillet steak, slit filled with award winning Tipperary Crozier Blue cheese wrapped in oak smoked bacon and cooked to your liking, complimented with a cream cognac and peppercorn sauce. “Steak with a beautiful twis

Pancetta Wrapped Loin Of Roasted Monkfish

Prime centre loin of fresh monkfish, lightly seasoned, rolled in baby spinach leafs and wrapped in wafer thin Italian pancetta, oven baked to perfection, sliced onto smokey bacon champs and surrounded with a light hollandaise beurre blanc sauce. “A dish t

Roulade Of Stuffed Pork Fillet, Rosemary Sauce

Tender loin of Irish pork, battered thinly and layered with a wild mushroom and spinach mousse, spiked with chunky walnuts, rolled into a roulade, oven seasoned till well done and sliced onto a wild rosemary sauce. “Wonderful flavours”.

Honey Roast Duckling, Plum And Black Bean Glaze

Half a crisply roasted Irish duckling, deboned and accompanied with a skewer of toasted peach and pine-nut stuffing on the side, gently glazed with a sweet plum and tangy black bean sauce. onto dressed salad leaves.

Breaded Escalope Of Veal Viennese

Three slivers of tender veal, dusted in seasoned bread crumbs, lightly browned before being oven baked golden, topped with a molten slice of buffalo mozzarella and drizzled with a wild mushroom sauce. “Comfort food taken to a new level”.

Princess Pavlova

A crunchy, yet flaky meringue crown topped with vanilla scented cream and spiked with local and exotic seasonal fruits. “Light & tasty”.

Sticky Toffee Pudding

A dome of toffee pudding slightly warmed and masked with a delectable butterscotch sauce and complimented with a scoop of vanilla ice cream. “Everybody`s favourite old reliable”.

Parfait Pina Colada

An exciting take on the classic cocktail, a refreshing rum and coconut infused home-made Ice cream with exotic fruit salsa and a coconut biscuit garnish. “Very refreshing”.

Flourless Chocolate Cake

Back by popular demand, a moist chocolaty creation without the heaviness of flour, served warm with toffee ice cream and a chocolate swirl.

Bailey`S Irish Cream Cheesecake

Traditional Bailey`s Irish Cream Liquor lightly set in a fluffy cheesecake, accompanied with a rosette of fresh cream. “A fitting end to a beautiful meal”.

Hamlet Court Ice Cream Medley

Three scoops of deliciously contrasting ice cream complete with wafers. Perfect to cool down after a sumptuous meal.

Platter Of Well Chosen Irish Cheeses

A tasteful array of excellent Irish cheeses from small artisan producers sourced nationwide and delivered to you with complimentary fruits and water crackers.“It doesn`t get much better than this”.