The 2AA Rosette Edge Restaurant, set in The Redcastle Hotel in Inishowen, launched its exciting new spring/summer menu on Thursday 16th May. The new menu has been created by Executive Head Chef Gordon Smyth and his team, with emphasis in seasonality, local produce and light fresh ingredients.
Residents and visitors will delight in the mouth-watering selection of starters, such as: Velouté of Roast Swede with Crispy Ham Hock, Peanut and Nasturtium; Scorched Mackerel with new season potatoes, horseradish, crème fraiche, capers and dill; or Roast Quail with salt baked celeriac, remoulade, beer pickled onions, black garlic and hazelnut jus.
When it comes to the main courses there is plenty on offer in The Edge Restaurant’s new spring/summer menu. Mains include: Daube of Beef with roast celeriac puree, bordelaise sauce and crispy shallots; Pan-Fried Cod with roast spiced cauliflower, mango salsa, coriander and curry; and Breast of Gressingham Duck, with confit leg fritter, pistachio dukkah, apricot and asparagus, among others.
Lovely vegetarian options
are also available, such as the Creamed Leek & Pearl Barley Pithivier with spring vegetables and grain mustard velouté and the Rigatoni of Wild Mushrooms & Spinach, with cured hens’ yolk, parmesan, sunflower seed, pesto and watercress. There is also a dedicated Vegan Menu available, for those looking for a plant-based alternative, without giving up the taste and the fine dining experience.
The selection of desserts includes a Tiramisu with a twist, an Earl Grey Crème Brûlée, a Pistachio Financier and many more tantalising options.
Be the first one to try The Edge Restaurant’s new spring/summer menu! Book a table on +353 74 938 5555 or email email@example.com.