HOLLY TREE SAMPLE MENU
Appetiser
Baked goats cheese with dressed salad
With a red onion marmalade
Donegal seafood chowder
Selection of fresh seafood with a cream and herb soup
Tandoori spiced chicken salad
With naan bread and hummus dip
The Lodge Caesar salad
Crispy roman lettuce with a garlic and parmesan mayo
And garlic croutons, topped with a Parma ham crisp
Hoi sin crispy duck roll
With Asian salad
Fresh country vegetable soup
Homemade with fresh vegetables
Smoked salmon with a baked leek quiche tartlet
Local smoked salmon with a warm leek tart
Malin head white crab meat
With tomato and low fat chive cream cheese
Entrée
Roast 18oz rib steak with buttered spinach (On the bone)
Dry aged rib of beef steak served with a béarnaise sauce
12oz pan fried Clonmany Rib eye Steak with pepper sauce
Dry aged rib eye steak for 28 days, for extra flavour
Dry aged 10oz fillet of peppered prime Irish beef
With a rosti potato, and roasted shallots
Roast Rump of Donegal lamb
Dauphinoise potatoes, slow baked dried tomato, Onion gravy.
Corn-fed Supreme of chicken
With a creamy white wine and mushroom sauce
Organic chicken wrapped in bacon
Topped with Irish goats cheese and oven semi-dried tomatoes
Slow Braised Shank of Lamb
Served with honey roasted root vegetables and its own sauce
Beef Stir-Fry with Chinese noodles
Stir-fry fillet of beef strips with vegetables
Steamed Whole Sea Bass
With ginger and lemongrass, with a light soy sauce
Aromatic Spiced Monkfish
With steamed Asian Bok choi, creamy chive risotto
Steamed Irish Salmon
With buttered asparagus, and flat leaf parsley crème fraiche
Baked North Atlantic Cod
With tomato and red pepper sauce, champ mash
