Dining
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Whether it is a five course scrumptious dinner or sitting by the fire in the Library Bar dining is a must when it comes to Ballyseede Castle.
Share in the ultimate pampering with afternoon tea served in our lounges. The O' Connell Restaurant is intimate yet elegant and has lovely views of the front lawn and Ballyseede Wood.
| A Sample Lunch Menu in the O' Connell Restaurant Sunday 12.30 - 2.00 p.m. Booking essential |
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Smooth Duck Liver Pate With Melba toast and Cranberry compote Homemade Garden Leek and Potato Soup enriched with dairy cream Cold Smoked Trout, tossed with cos Lettuce and creamy caeser dressing Chilled Sun Ripened Galia Melon,garnished with season fruits |
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Roast Sirloin of Prime Hereford Beef (Dry Aged),with Crushed Peppercorn and Whiskey Cream Marinated Pork Fillets, With apple chutney and herb stuffing with a rich herb gravy Roast Stuffed Leg of Lamb, masked in a burgundy redcurrant jus Grilled Lemon Sole Fillets,with a lemon grass and coconut cream Slow Poached Spinach and Ricotta Cheese Tortellini, bound in a pesto cream |
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Homemade Banoffi Pie Warm Baileys Bread and Butter Pudding Morello Cherry bake well with ice cream Chocolate Fondant with whipped cream and toffee sauce |
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Freshly brewed Tea or Coffee €28.95 |
Our Chef's prepare the most delicate foods sourced locally and presented with all the flair and extravagance expected from a Castle experience. To enhance our wonderful table d'hote menu we carry an extensive wine list chosen with great care. From the connoisseur to the tasty table wine there is a bottle for every palate. Always remember that life is too short to drink Bad wine!
| A Sample Dinner Menu in the O' Connell Restaurant Every Evening 7 - 9 p.m booking essential |
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Homemade Fresh Seafood Cakes In a wholemeal crumb, scented with lime and fine herbs, served with a cucumber and mint yogurt dip Baked Flat Cap Mushroom, with hummus roasted red pepper, black oliveswith garlic and herb cheddar cheese Cold Smoked Wild Venison, on dressed leaves ans homemade apricot ginger relish Caramelised Baby Pears, with Cashel blue cheese salad and wine syrup Pan seared Fresh Scallops, accompanied by baby spinach, orange segments, new potatoes and sherry vinaigrette |
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Caramelised red onion and Guiness broth, with cheese croute and fine herbs Or Refreshing Pink Grapefruit and Gin Sorbet |
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Char Flamed Fillet of Dry Aged Prime Irish Beef, With seared foie gras, roasted shallots, and a cafe de paris butter Cointreau glazed Margret Duck Breast, Carved beside a kumquat and ginger marmalade Oven Roasted Red Snapper, on a Tuscan bean stew, with a balsamic reduction and a herb salad herb crusted cannon of Valley Lamb, on a red wine and thyme risotto Fresh Spinach and Ricotto Tortellini, simmered in a pesto cream Kenmare Bay Crab Linguine, with Olive Oil, Garliv, Cherry Tomatoes and Flat Parsley and Parmesan Shavings |
| Market Vegetables and Potatoes or Tossed Salad |
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Castle desserts and freshly brewed Tea or Coffee €49.50 |