Heather House Sample Menus

Sample Breakfast Menu

  • Starter
  • Chilled orange, apple or cranberry juice
  • Cornflakes, muesli, or Special K
  • Probiotic yoghurt (low-fat) served with fresh strawberries
  • Dish of freshly prepared sliced fruit
  • - - - - - - - - - -
  • Full Irish Breakfast
    Bacon, egg, sausages, tomato, fried potato, pudding and mushroom
  • Small Breakfast
    Half-portion of bacon, egg, sausages, tomato and potato
  • Bacon and Egg
    Served with grilled tomato
  • Scrambled Eggs
    Served with grilled tomato, bacon or smoked salmon
  • Poached Eggs
    Served with grilled tomato
  • Eggs are free-range
  • - - - - - - - - - -
  • *All breakfasts are served with warm toast and tea or coffee
  • Packed Lunch

  • 2 sandwiches with choice of filling
  • Fruit
  • Drink of water or fuit juice
  • 1 chocolate bar
  • Full Packed Lunch: €10.95
  • Sample Dinner Menu

  • Starters
  • Soup of the Evening
    A choice of two soups.
  • Seafood Chowder
    Selection of fresh and smoked fish direct from the Dublin markets, simmered in a thick creamy organic vegetable broth.
  • Warm Goat's Cheese Salad
    Grilled goat's cheese with a sesame crust on a bed of
    mixed leaves with a sweet summer berry coulis.
  • Chef's House Pate Poire
    Creamy chicken liver and brandy pate
    with grilled baby poire, dressed rocket and
    cumberland sauce served with wholemeal toast
  • Garlic Mushrooms
    Filled with cream cheese, garlic and chives, deep fried
    in a light crispy batter. Served with mixed leaves and garlic mayo.
  • Warm Smoked Chicken Salad with crispy bacon
    With cucumber, spring onion, tomato and seasonal leaf salad
    tossed in an olive oil and herb dressing.
  • Fanned melon
    Served with mandarin and strawberry
    and a forest berry and yoghurt dressing
  • Crab Cake
    Shallow fried, mildly spiced grated sweet potato with
    fresh crab meat, spring onion, lemon and coriander.
  • Wild Venison Sausage
    Locally produced wild venison sausage
    served on a wild mushroom and brown rice ragu.
  • Baked Gorganzola Tartlet
    Filled with creamed spinach, spicy tomato
    and gorganzola cheese.
  • Pil Pil
    Crayfish and Prawns sautéed in olive oil with garlic,
    chilli and spring onion served with warm crusty ciabatta
  • - - - - - - - - - -
  • Main Courses
  • 10 Oz Fillet Steak
    Locally produced Aughrim Hereford beef
    with grilled portobello mushroom and a choice of
    pepper sauce or garlic butter.
  • 10 0z Rib Eye Steak
    Locally produced Aughrim Hereford beef
    with grilled Portobello mushroom and a choice of
    pepper sauce or garlic butter.
  • Creole New Orlean's Cajun Chicken
    Breast of chicken encrusted with Cajun spices,
    pan-fried and served on crunchy stir fried vegetables
    with a roast garlic cream sauce.
  • Heather's House Chicken
    Breast of corn-fed Irish chicken roasted with
    wild herbs on a spring onion mash with steamed sweet
    baby carrots and a light chicken and herb gravy.
  • Traditional Roast Stuffed Turkey and Ham
    Sliced breast of turkey with tender honey baked ham,
    served with roast gravy, onion and fresh herb stuffing.
  • Baked Fillet of Organic Salmon
    With roast Mediterranean vegetables and a
    traditional hollandaise, flavoured with lemon and dill.
  • Saddle of Wild Wicklow Venison
    Pan-fried, cooked medium, with braised red cabbage served
    with a wild mushroom, juniper and redcurrant jus.
  • Roast Barbary Duck Breast
    Roasted with a plum glaze and served with
    an oriental stir fry and a wild berry coulis.
  • *All main courses are served with a choice of creamed potatoes,
    garlic potatoes, fresh hand cut chips or tossed salad
  • Traditional Beef Stew
    Diced Wicklow beef cooked traditionally with a medley of
    root vegetables and potatoes infused with fresh herbs.
  • Broccoli and Blue Cheese Bake
    Stir-fried broccoli with spring onion, peppers and pine kernels,
    topped with blue cheese and creamy mashed potato,
    oven-baked and served with house salad.
  • Hand Made, Spinach & Ricotta Tortellini
    In a tomato sauce infused with young spinach,
    basil and garlic with garlic bread.
  • Home Made Paperdelle Pasta
    With wild mushrooms and baby spinach tossed in a
    roasted garlic and chilli oil, with garlic bread.
  • Chicken & Smoked Bacon Fettucini
    Bound with a creamy mushroom, garlic and
    basil sauce served with garlic bread.
  • - - - - - - - - - -
  • Desserts
  • Warm Apple and Rhubarb Crumble
    Served with vanilla custard and ice cream.
  • Raspberry and White Chocolate Cheesecake
    Served with freshly whipped cream.
  • Ice Cream
    Locally produced rum and raisin,
    brown bread and vanilla ice cream.
  • Warm Lemon Meringue Pie
    Served with fresh cream and vanilla ice cream
  • Crème Brulee
    Served with a homemade chocolate and almond cookie
  • Selection of Cheese
    A selection of five Irish cheeses
    served with biscuits and fruit of the vine.

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