GHAN HOUSE RESTAURANT ~ 2009

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1 Ghan House, Carlingford Our restaurant is open to non residents & residents, most nights - you have your table for the whole evening. We have a private dining room for special occasions. The whole of Ghan House can be for exclusive use ~ significant birthdays/weddings etc. All double & twin bedrooms have bath & shower en-suite, family antiques & mountain views as standard. 11 continuous years of Best 100 Places to Stay in Ireland ~ Bridgestone Guide Nominated (1 of 3) Best Country House in Ireland 2007 ~ Good Food Ireland Nominated Best Restaurant in Leinster 2004 ~ Food & Wine Magazine Selected Best of the Best ~ Georgina Campbell s Guide to Ireland 2006 Wine person of the year nominated 2008 Good Food Ireland (along with The Merrion, The Clarence & Ballmaloe) GHAN HOUSE RESTAURANT ~ 2009 Most days, from 7pm, last orders 9.30pm. Any other time by prior arrangement see menu below We bake our own breads, make our own desserts, ice creams & sorbets and utilise our herb & vegetable gardens Dining is at a leisurely pace ~ you have your table for the whole evening. Our dinner menu is a combination of A la Carte and Table D hôte;- From 35 euro for 3 courses including chef s appetiser and homemade breads And up to 55 euro for 5 courses inc appetisers, homemade sorbet, breads & tea/coffee ALSO; 8 Course Gourmet nights over the whole evening, harpist. Last year these proved very popular, so early booking is essential! There are six this year. 75 If you want private dining then we have choice of 3 rooms, all with log fires, candlelight & views of the Mourne Mountains and our gardens or Carlingford Lough; i)the ground floor dining room with views of the gardens and has a log fire. ~ 150 private dining - seats up to 20 guests on 1 large table. Or 36 guests 4 tables of 6 guests & 1 table with 12 guests ii) The drawing room with magnificent views of Carlingford Lough ~ 500 private dining seats 34 guests on 1 large table or 54 guests banquet style. iii) The ball room with great views of Slieve Foy mountain, our gardens & Carlingford Lough ~ this room can accommodate a table to hold up to 18 guests on 1 table ~ 150 private dining or 28 guests on 2 tables Ghan House also hosts seminars, corporate meetings and private functions throughout the week & year. The whole of Ghan House is available for exclusive use We are fully licensed and have an extensive wine list. We also have 12 en-suite bedrooms all with sea or mountain views. All our double & twin bedrooms have bath & shower en-suite

2 Our menu is based on chef s appetiser, starter main & dessert ~ 3 courses highlighted green items for this is 40 this also includes our homemade breads, potatoes of the day and your table for the evening Additionally you may choose from any black item on the menu starters are 3.50, black mains are 4.50 & black desserts are 2 extra Homemade sorbet 2.50 Tea/coffee & petit fours 3 Guests staying on our midweek or weekend breaks have a 40 allocation towards their dinner And if you wish not to have a 3 course dinner, then you are welcome to go A La Carte and green starters are 8.50, green mains are 24 & desserts are 8.50 with the additions as above applied for black starters, mains etc. Sourcing We live on Carlingford Lough, with the highest water quality standards set by the EU grade A. We are fortunate enough to have an abundance of superb shellfish ~ oysters, mussels, cockles, winkles and lobster for example. The lobster and winkles comes from the rocky shores at the end of the Lough near Ballagan. Oysters, mussels & cockles from within the Lough. Our fishmonger sources his fish from the fishing harbour at Kilkeel around from the northern tip of Carlingford Lough & Annagasson, just south of us. The mountain is home to the tastiest of lamb in the country ~ Cooley lamb. And the outlying areas, the final resting place for the famous ancient epic The Brown Bull of Cooley our butcher has his own beef reared on the slopes of the mountain. Our beef is therefore 100% Cooley or if sometimes sourced further afield, 100% Irish. Herbs are from our herb garden. Our menu changes according to availability & the season, so some, not all, of the above will be on our menu. We are an active member of Good Food Ireland ~ promoting the use of top class local produce and great hospitality. We were part of their advisory group in their executive committee helping protect and promote these assets nationally and internationally at government and Failté Ireland levels. Philosophy We bake our own breads, make all our own stocks, sorbets, ice creams & desserts. We do not sell a table twice in an evening. Once you have you table, you can have it for the whole evening.

3 Guests staying on our midweek or weekend breaks have a 40 allocation towards their dinner please see the highlighted green items for these dishes ~ full details at the front of this menu Starters ~ served with homemade breads Garden leek & potato broth with puy lentils & garden herbs Roast chicken and confit duck terrine with sweet potato purée and herb crouton Carlingford mussels steamed with garlic & chilli Smoked Irish salmon salad with soft boiled free range egg and caper dressing Poached pear and rocket salad with Serrano ham and parmesan shavings Sechouan roast quail with pickled cucumber and a chilli soy dressing

4 * * * Homemade sorbet * * * Main courses Boilie goats cheese &tomato homemade tortellini with minted pea velouté Fillet of seabass with a curried crab potato cake & a pepper stew Pan fried fillet of Irish salmon with a tomato, garlic & mussel cassoulet Braised shank of lamb with pomery mustard, crushed potatoes & a Connemara whiskey sauce Marinated shoulder of Cooley beef with fondant potato & a wild mushroom ragú Fillet of pork cooked in 10yr old Calvados with green apples & garden herbs

5 Desserts All our desserts are homemade Prune & Armagnac brulée Apple & blackberry crumble with homemade white chocolate ice-cream & sauce Anglaise Irish & French cheeses with homemade wheaten bread & water biscuits Chocolate cappuccino mousse with freshly baked chocolate chip & thyme cookies Lemon, raspberry and passion fruit syllabub Vanilla pannacotta with Kirsch cherries & cherry sorbet * * * Tea (selection)/coffee (incl. decaffeinated) & petit fours Port 6yr old vintage port Quinta de la Rosa 10yr old tawny port - Quinta de la Rosa 6.50 (glass) 7.50 (glass) St Anne s Liqueur Shiraz, Australia (half)/6.50(glass) This fortified shiraz has intense blackberry & stewed plums flavours with a sweetness that enhances rich chocolate desserts and cheeses. 20.5%! R.L. Buller. Fine Old Muscat, Rutherglen, Australia. A rich, luscious wine; ideal to round off a fine meal (glass) Armagnac 35 year old Chateau de Gaube (35.5ml) Complex, evolved, rich, round with soft finish of roasted nuts & toffee Cognac 30 year old Chateau Montifaud, Reserve (35.5ml) Whiskies 18 yr old Jameson 9.50 Middleton very rare year Red Breast 5.50 Black Bush 4.60 Connemara (distilled on the Cooley Peninsula) 5.00 Michel Courvreur, distilled in Scotland, over aged Malt 7.50 Other Liqueurs such as Grand Marnier, Tia Maria, Baileys, 4.80 Recommended dessert wines, half bottles; ROSÉ 2005 Elysium Black Muscat. California 25.25(half)/ 5.50 Rose petal perfumed sweet wine. Perfect partner with chocolate-based desserts WHITE 2005 Essencia Orange Muscat. California 25.25(half)/ 5.50 Caramelised, orange scented sweet wine Superb with fruit, almond and mild cheeses 2004 Chateau Pierre-Bise Quarts de Chaume This has a fine, rich, rounded, balanced and very pure character on the nose A soft gentle very finely tuned dessert wine 45.50(50cl)/ 8.50