Dinner

Dinner at Martinstown House is available to all our guests and to outside groups of six or more. We eat at one large table in the beautiful dining room. We serve an excellent  five course dinner, chosen to best suit the season and occasion of the dinner by our Ballymaloe trained cook. Below is a sample of some of the dishes we are cooking this season. If you would like to join us for dinner then you must book at least 24 hours in advance.

 

Winter Dinner Menu

Starter

Cajun spiced Dublin Bay prawns, with beetroot purée and mixed leaves in a toasted sesame and lemon dressing

Martinstown chicken liver pâté, served with homemade Pedro Ximenez jelly & Melba toast

Organic Irish salmon terrine, with pickled cucumber, watercress and home baked bread

Soup

Leak, potato and Irish cheddar

Cream of mushroom

Roast tomato and smoked paprika

all served with home baked soda bread

Main Course

Grilled organic sole, served with a lemon & caper butter sauce

Irish grass fed filet steak, served with Bearnaise sauce and asparagus wrapped in Black Forrest ham

Roast organic Irish duck, with sausage and sage stuffing, spiced red cabbage and gravy

Slow roasted aubergine, stuffed with Cashel Blue cheese, peppers & wild rice

all served with a selection of roast root vegetables and home grown potatoes

Dessert

Dark chocolate tort, with fresh cream and hot chocolate sauce

Homemade vanilla ice cream, with espresso meringues and homemade butterscotch sauce

Martinstown apple crumble, with homemade vanilla ice cream

Tea, Coffee and Chocolates