STARTER

We serve a wonderful cold buffet as our starter option, with a choice of seasonal dishes, a selection of seafood including a giant clam shell filled with oysters and prawns or shrimp, homemade terrines and pates, cured meats, and many different vegetarian and vegan salads.


The restaurant opened in October 1981 and on the day of the first Sunday lunch we were scratching their heads, trying to think of what to serve our guests. We thought ‘we have some of X’ and ‘we could make some Y to go with it…’, maybe we can do a buffet- and so the Blairscove buffet was born!

 

And we haven’t looked back since. We collect ideas recipes as we go; from travelling abroad to dinner parties with friends; dining in other restaurants to reading cook books and magazines. Recipes are then tried, tested and tweaked at home before making it to the restaurant.

MAIN COURSE

8oz fillet of Irish Hereford Prime Beef

grilled on the wood fire, sautéed wild mushrooms, madeira & black truffle sauce

20oz 21 Day Dry-aged Rib of Irish Hereford Prime Beef

(for 2 people), grilled on the wood fire, celeriac fritters & blue cheese dressing, sauce béarnaise

Grilled Rack of Irish Lamb

with pistachio crumb, aubergine purée & kohlrabi pickle,
natural jus

Pan Seared Foie Gras & Smoked Lamb Sweetbreads

wilted greens & port wine sauce

Poached Supreme of Free Range Chicken

with wasabi mash, pickled radish, pea, rocket & pickled ginger cream

Whole Grilled Seabream

chimichurri

West Cork Fish Soup

aioli & croutons

Pan Fried Fillet of Cod

roast vine tomato & sauce vierge

Moroccan Vegetable Tagine

pearl cous cous, kalamata olive & preserved lemon Ⓥ

Baby Vegetable Feuilleté

Thai curry cream Ⓥ

DESSERT / CHEESE

 

We LOVE desserts! And we always find it difficult to choose just one dessert and sometimes end up ordering 3 desserts between two. Here you can have your cake and eat it too, and there’s something for everyone. Our desserts are always homemade and range from a classic Île Flottante, individual verrines such as a kaffir lime leaf posset or chocolate and caramel mousse, to tarts and cakes.

 

If desserts aren’t for you, we also have a cheese board with a selection of Munster farmhouse cheeses and homemade chutneys & crackers.