Dinner menus reflect the seasons; start with Drumgooland Hot Smoked Salmon with Lemon and Chive Crème Fraîche or perhaps Pea and Lettuce soup. Follow with a Fillet of Irish beef with Garlic Butter, pan-seared Sea Bass with Dublin Bay Prawns and Basil or Oven-Roasted Free-range Chicken from Mullens Organic Farm with a Mushroom Cream Sauce. There are some must-have desserts – Baked White Chocolate Hazelnut Cheesecake with Cointreau Orange segments or Citrus Tart with Summer Berries. The Irish Artisan Cheese Board has six varieties and is served with Ditty’s delicious Oatcakes, Walnut Oaties and Celery and Pepper Oatcakes. Retire to the drawing room with its open log fire for a postprandial brandy and good coffee.
News:
Congratulations to John and Louise Mather who recently won the prestigious Northern Ireland Tourist Board Guesthouse of the Year Award 2008
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58 Newforge Road
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