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dining room


‘What’s Gaelic for haute cuisine? Just ask the folks at Kilgraney House where new dishes like seaweed-wrapped salmon with crab mousse replaces old-fashioned cooking'

Anya Von Bremzen, The Great Irish Food Revolution, Travel and Leisure Magazine


SAMPLE DINNER MENU

Foie Gras Custard with Pea Purée
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Garden Beetroot with Knockdrinna Cheese
baby leaf salad
• • •
Butternut Squash Soup
with a nutmeg crème fraîche
• • •
Geranium Leaf Sorbet
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Tranche of Hake with a Herb Crust
tomato fondue and mushroom duxelles
white wine and grain mustard sauce
• • •
Apple Cider Jelly
• • •
Chocolate Mousse Cake
with spiced pears



Irish Artisan Cheese Plate
with quince jelly
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