Hayes'

Prepared especially for the Taste of West Cork Food Festival 2019, this dish celebrates the very best of our local seafood and what the unique West Cork coastline has to offer. Cod, Salmon, Monkfish, Mussels, Squid and whole Langoustines in their shells, all of which are locally and sustainably sourced are stewed in a rich bouillabaisse stew and garnished with lemon, croutons, parmesan cheese and parsley. Our famous homemade beer bread and butter is served on the side to soak up the scrumptious flavours that this stew has to offer.

8oz Striploin, cooked to your liking. Served with pepper sauce, pan fried rosemary potatoes and a side salad.

Two large pasta tubes filled with a crab and salmon mousse, baked in the oven in a creamy sauce of tomatoes and fennel and served with salad on the side.

Grilled aubergines stuffed with goats’ cheese, spinach and sun-dried tomatoes smothered in a pomade sauce and topped with parmesan cheese. Served with a side salad.

Medley of seafood in a sauce of white wine, cream, tabasco, garlic and lemon juice, infused with sun dried tomatoes.

Trio of lamb rack chops on a bed of spinach with a port and rosemary sauce on a potato rosti served with vegetables and pan fried potatoes.

Two quail stuffed with rice in a tandoori marinade of our own spices basked and glazed in spicy honey on a bed of salad leaves served with a side salad and a mint and cucumber raita.

Supreme of chicken breast stuffed with tellagio cheese and wrapped in parma ham smothered with a creamy mushroom sauce served with pan fried potatoes and vegetables.