"A Sureness of Touch"

"There is a sureness of touch in Paul's kitchen, seen in stimulating menus that offer a balance between traditional country house cooking and more adventurous dishes inspired by international trends. A visit here is always a treat." Food & Wine Magazine

Early Bird, Full Dinner & Vegetarian Sample Menus

Menus change daily to reflect availability of fresh foods.

Early Bird Menu from 6.00 to 7.00pm: €40 per person
     (Tuesday, Wednesday and Thursday evenings only)
     Early Bird Menu

Full Dinner Menu from 7.00 to 9:00pm: €58 per person
     Dinner Menu
     Vegetarian Menu

Richmond House Sample Menus

Richmond House is the winner of the FEILE BIA 2006 Ireland award.
All our meats are sourced locally and can be traced from farm to fork.
These are sample menus. Menus change daily to reflect seasonal availability.
Our fish is sourced locally at Helvick
10% service on groups of 8 or more

Early Bird Menu

Baked brushetta of Ardsallagh goats cheese, roast peppers, tomatoes, pesto, mixed leaves

A warm salad of smoked chicken breast, cherry tomatoes, crispy croutons, garlic dressing

Galia melon slice, fresh fruits, mango sorbet

Celery and apple soup

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Baked fillet of fresh salmon, basil mash, champagne sauce

Oven roast breast of chicken, mushroom and cheddar stuffing, wrapped on smoked bacon, spring onion mash, her jus

Grilled local sirloin of beef, champ potatoes, red wine jus (€5 supplement)

Fresh tagliatelle with tomatoes, mushrooms, parmesan and cream

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All our main courses are served with a selection of fresh vegetables

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Strawberry meringue roulade, strawberry ice-cream

An assortment of homemade ice-creams and sorbets

Warm chocolate fudge gateau, crème chantilly

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Choice of teas or freshly brewed coffee

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VEGETARIAN MENU

Warm salad of avocado and local sheeps cheese with Pesto dressing

Baked crostini of local goats cheese with black olives and Sundried tomato dressing

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Crinnaughtaun Apple Juice

Pear sorbet

Cream of carrot and ginger soup

Mixed organic leaves with balsamic dressing and grated parmesan

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Warm tartlet filled with creamed leeks, topped with cashel blue cheese,
Hollandaise sauce

Fresh fettuccine with tomatoes, fresh basil, cream and parmesan

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All our main courses are served with a selection of fresh vegetables or mixed salad leaves

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Full Dinner Menu

Springroll of smoked Duck and Asian Vegetables on Garden Salads and Harissa

Tian of Fresh Crabmeat with Herbs, Garden Salads and a Chive Mayonnaise

Half Galia Melon Parisienne with Fresh Fruits

Roulade of Fresh and Locally Smoked Salmon served on Pickled Cucumber and a Light Coriander Dressing

Fresh Chorizo Risotto with Steamed Mussels, and a Light Butter Sauce

Rillette of Duck, with Garden Leaves and Cucumberland Sauce

A warm Organic Salad of Clonakilty Pudding and Rabbit and Caramelised Apples

RICHMOND HOUSE