Berehaven Lodge
Castletownbere, Co.Cork, Ireland
Phone: +353 (027) 71464

 
 

"Drinking good wine with good food in good company

 is one of life's most civilized pleasures." - Michael Broadbent

 

TO START

French onion soup

Developed with slow roasted beef bones, Irish whiskey and thyme. -Topped with a garlic crouton and freshly grated parmesan cheese.

Bere’ Crab claws

Fresh from our bay straight to your plate sautéed in garlic, butter, cream and Achill sea salt with course ground black pepper served with chunky sour dough bread

Mussels from our shore

Pan steamed in white wine, garlic and thyme. Finished with fresh spring onion

Pan seared fillet of rump salad

Served rare on crispy cos, roasted butternut, Cashel blue cheese and dressed with a soft balsamic glaze and toasted sunflower seeds

Homemade chicken liver pâte

Served with apple and pear chutney, homemade brown bread and pickled cucumber.

Chefs Starter Special of the day-Please ask your server for details

 

 

 

 

THE MAIN EVENT

32 Day dry aged New York strip

Marinated in Maldon sea salt, African cracked black pepper and olive oil.

Chargrilled to no more than medium. Served with chunky chips and your choice of sauce.

32 Day dry aged rib eye steak

Topped with garlic chilli butter served on fresh grilled asparagus and roasted vine tomatoes accompanied by homemade fries

Pan Seared Hake

Crispy skin served with sautéed baby potatoes pan fried chorizo and French green beans

Monkfish

Pan fried with a burnt butter glaze grilled courgette and a house made tomato salsa

PLEASE ASK YOUR SERVER FOR OUR DAILY SEASONAL CHEF SPECIALS

West Cork Rack of Lamb

With a garlic and rosemary crust served on an Annascaul Black Pudding Mash and red wine jus.

Roast butternut squash Pasta

Roasted butternut squash with crème fraise and pine nuts tossed in fresh egg tagliatelle topped with fresh chive and parmesan shaving 

Chicken Leek & Bacon 

Pan Roasted Free Range Local Chicken with Leek and Gubeen bacon served in a tarragon potato cake.

 

Ask for our Chef for tonight’s wine pairings

 

 

 

"Life’s short, eat dessert first, work less and vacation MORE! - Lea Mishell

 

DESSERT

 

EDIBLE

Mexican Chocolate Pot de Crème, creamy with a serious dose of chocolate spiced with cinnamon and cayenne, served with a vanilla bean ice-cream

Lemon Posset, served with sugared almond shortbread

Madagascan Vanilla Panna Cotta, with fresh fruit and a caramelised crumble

Poached pear, in red wine and cinnamon with mixed berry compote and black pepper ice cream

 

DRINKABLE

Irish coffee - Jameson Irish whiskey, simple syrup, coffee with a whipped cream topping.

Irish Kiss - Jameson Irish whiskey, Baileys, coffee with a whipped cream topping.

Jamaican Coffee - Dark rum, Kahlua, coffee with a whipped cream topping.

Don Pedro - Ice-Cream with either Whiskey, Baileys or Frangelico & a whipped cream topping.

 

Contact Us

Berehaven Lodge
Castletownbere, Co.Cork, Ireland
Phone: +353 (027) 71464
Email: info@berehavenlodge.com


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