Menu of the Month

Corncrake

One of the finest examples of a restaurant that explores and exploits local food is Carndonagh's legendary The Corncrake. Brid McCartney and Noreen Lynch cook, serve and source with a sense of true wisdom. This restaurant is what Donegal is all about. "We source all our meat and fish locally. We grow 90% of our herbs and about 60% of our lettuce. 60-90% of our vegetables are organic and grown locally. We make all our own bread and use neighbour's blackcurrants and rhubarb to make icecream, also using local free range eggs. We will soon be picking our blackberries which we will use in crumbles and tarts".

Menu

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Starters

Wild Salmon marinated with Dill with a Horseradish Mustard Cream sauce 5.50

Twice baked mature Cheddar and Chive soufflé 4.50

Salad Caprese: Mozzarella, Beef Tomato, fresh Basil and Olive Oil salad 3.90

Cod chowder with smoked Bacon 3.90

Celery and Lovage soup 2.90

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Main Courses

Grilled fillet of Black Halibut, Chive Beurre Blanc 13.50

Roast rack of Spring Lamb with Rosemary and Redcurrant sauce 12.50

Sirloin Steak with caramelised Shallots in Crème Fraiche, Black Pepper sauce 13.50

All served with Champ

Fresh vegetables £1.50 per person
Chips £1.50 per portion

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Selection of Desserts £3.70

Fresh Coffee £1.50

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