Ballyrafter House Hotel Dinner Menu Appetizers Smoked Chicken Salad - Oak Smoked Chicken Served with a Tossed Green Pesto Salad A local butcher supplies Ballyrafter with Free Range Chickens that have been smoked over an oak wood fire.
Blue Cheese Mushrooms - White Mushrooms Pan Fried with Blue Cheese Centre The mushrooms are grown by a local farmer in a carefully prepared bed of loam soil. The Blue Cheese comes from the nearby town of Cashel and has won numerous international awards for its rich and aromatic flavour.
Oak Smoked Barbecued Salmon Platter - with a Tomato Salsa Irish Salmon are smoked over an oak wood fire using traditional recipes. The salmon come from local rivers and the smoker is a local firm . The tomatoes are raised for their taste, not their ability to withstand nuclear war and huge farm machinery.
Avocado Pear & Crabmeat Salad - Local Award Winning Crabmeat with Avocado Pear West Waterford and East Cork counties boast thriving fishing communities. The crab is landed nearby and purchased fresh.
Bouillabaisse or Thyme Scented Chicken Consomme
Main Courses Beef Medallions - Fillet Steak, Cooked to your Preference with Brandy Sauce The local beef is grass fed. The cattle spend their lives contentedly chewing their way through the finest grasslands on the planet. Beef as it's meant to taste.
Kassler - Roast Loin of Smoked Pork served with Apple Fritters Kassler is a Cork tradition. Each butcher jealously guards the details of his own recipe, but the procedure involves slowly smoking the pork over natural oak wood fires. Then Ballyrafter House roasts the tender loin till the juices mingle with the oak smoked flavour.
Honey Roast Duck - Half Duckling, Baked Crispy and drizzled with Honey & Orange Cream Crisply cooked duck in a gently sweet sauce - our chicken trained taste buds have forgotten just how deep are the flavours and textures of this lovely game bird.
Sole Bonne Femme - Sole Fillets in a Mushroom White Wine Sauce The Sole is caught by local fishing boats working off the South Irish coast. Deboned and poached in a delicate sauce, this is a gentle, light main course.
Darne of Fresh Salmon with Oriental Spices - Pan Fried Served with Lemon Wedge The Prince of Fish! And if you've caught your own, we'll be happy to cook it for you.
Main Dishes are served with a selection of fresh market vegetables and Duchess Potatoes
Dessert Selection or Locally Produced Farm Cheese and Biscuits
Make a Dinner Reservation info@ballyrafterhouse.com 058 54002
