Saturday, November 27, 2021
Home > Fine Dining > The ‘Aileach Restaurant’ at Clanree Hotel launch new A La Carte Menu!

The ‘Aileach Restaurant’ at Clanree Hotel launch new A La Carte Menu!

The new A La Carte menu was launched last night in the Aileach Restaurant at the Clanree Hotel. Guests were treated to a wine reception on arrival with host Paul Glynn from MCM. I was invited along to try out their new menu. I went for the 12oz sirloin steak cooked well done served with a side order of your choice. 

The expert team at the Aileach Restaurant in The Clanree Hotel are happy to make the most of the summer flavours and have created a delightful summer À La Carte Menu for you to enjoy while you discover Donegal this summer. 

For those looking for something more traditional, favourites such as Short Rib of Beef, Pan Seared Fillet of Seabass and Lamb are all cooked to perfection and served with accompaniments that bring out the rich flavor’s of these traditional dishes. 

For those feeling only a little peckish or for those who would like to experience the full wealth of the new menu, there is something to suit all appetites. Why not treat yourself and savour the whole summer time food experience at the Aileach Restaurant  with the 4 Course Set Menu for only €28 per person or alternatively select from the À la Carte Menu.

A big thanks to the staff Caroline Robinson, Restaurant Manageress, Tina, Aaron, Eunice and Donna Marie not forgetting the chefs Keith and Anthony and company, Martin McGettigan, Alan McGettigan, Anne and Eamon Harkin who were celebrating 44 years of marriage!

The Aileach Restaurant is open daily from 6.30pm- 9.00pm, for enquiries and bookings 074 9124369. 

A La Carte Menu,

STARTERS. 

Crispy Goats Cheese Salad, Mixed Leaves, Apple, Walnuts, Cherry Tomato, Baby Beets, Red Onion and Apple Cider Vinegarette ……€6.95

Woodland Mushrooms, Smoked Garlic Aioli, Pea Shoots and Roast Pepper Chutney………€6.95

Crispy Duck Confit…..Pickled Red Cabbage, Orange and Cardomen Jus …………€8.95

Slow Braised Pork Belly …. Apple and Vanilla Puree, Clonakilty Black Pudding Bon Bon Pancetta ………..€7.95

Tian of Prawn………Citrus Salsa, Avacado, Frizzy Leaf and Siracha Aiolo ……………………………€7.95

Soup of the Evening served with wheaten Bread and Salted Butter ……………………………….. €5.95

MAINS

12oz Irish Angus Sirloin Steak served with Portobello Mushroom, Caramelised Shallot, Whiskey Peppercorn Sauce ……. €24.95

Short Rib of Irish Beef…..Onion Puree, Caramelised Shallot, Crispy Tobaccos & Maderia Jus……………………….€20.95

Roasted Supreme of Chicken….. Chorizo Ratatouille, Salsa Verdi & Basil Cream …………………………………€16.95

Baked Fillet of Salmon … served with pickled Fennel, Tomato, Buttered Mussels, Chive Buree Blanc ………. €18.95.

Pan Seared Fillet of Sea Bass served with Steamed Greens, Baby Roast Chorizo, Lemon Butter Cream……….€18.95

Slaney Valley Lamb Rump …..Monacan Tagine, Chick Peas and Scented Cous Cous …………………………. €18.95.

Wild Mushroom and Green Pea Gnocchi (V) Wild Mushroom Cream Green Pea & White Truffle Oil ……€15.95

Moroccan Tagine (V) Moroccan Chick Pea Tagine, Spiced Cous Cous and Flat Bread ……………………………….€15.95

Chef’s Special of the evening ….. Ask your server for full details.

DESSERTS

Steamed Date Pudding with Butterscotch Sauce, Honey Comb Ice Cream ……………………………… €6.95

Chocolate & Walnut Brownie, Chocolate Fudge Sauce & Vanilla Ice Cream …………………..€6.95

White Chocolate & Rasberry Cheescake with Rasberry Rose Water Gel …………………………………….€6.95

Rhubarb Crumble Tart with Rhubarb Compote, Butter Pastry Tart and Creme Patisserie …………….€6.95

Chef’s Dessert Special of the evening (ask for details) 

 

Aaron Quinn, Caroline Robinson, Restaurant Manager and Paul Glynn from MCM who hosted the drinks reception for the launch of the new menu at Aileach Restaurant.
The lovely friendly staff Tina and Aaron.
Eamon Harkin, Martin McGettigan and Micheal Naughton GM Clanree Hotel.
Kevin and Natasha Boyle (McCullaghs Jewellers) enjoying their dinner last night.

 

 

Anita Lafferty and Sara Jane O Connor enjoying the dinner.
My starter was Guinness and Foccacia Bread with tomato panade.
Baked Fillet of Salmon served with Pickled Fennel, Tomato, Buttered Mussels, Chive Buree Blanc.
12oz Irish Angus Sirloin Steak portobello Mushroom, Caramelised Shallot, Whisky Peppercorn Sauce.

Well done as always to the chefs Anthony and Keith Logue.
Congratulations to Anne and Eamon Harkin who celebrated their 44th Wedding Anniversary.

 

 

 

 

 

 

 

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