Lough Erne’s Catalina Restaurant releases its autumn menu
Keenan’s Irish Stout Cured Salmon with Beetroot, Spiced Tomato Gel and Goatsbridge Trout Roe.
Seared Irish Fillet of Halibut with Caramelised Parsnip Puree, Baked Armagh Apple Pickled Grape and Dill Infusion.
Smoked Lough Neagh Eel with Comber Potato Puree, Armagh Brambly Apple and Seared Irish Scallop.
Irish seafood is at the centre of the new Autumn Menu for the five-star Lough Erne Resort’s Catalina Restaurant, which has three AA Rosettes and has been named one of six amazing restaurants across Ireland.
Noel McMeel’s menu will feature a range of Ireland’s seafood delights, as well as other famous local produce from Fermanagh’s famous pork, Armagh’s apples to the honey grown in the Executive Chef’s own garden.
Starters include Keenan’s Irish Stout Cured Salmon, accompanied with fresh beetroot, spiced tomato gel and Goatsbridge Trout Roe and a light yet luxurious Chicken & Lobster Ravioli, served with seared Prawns, in a Prawn & Coconut Bisque.
A seared Irish Fillet of Halibut should attract the attention of fish lovers for the main course. The firm, sweet tasting fish is enhanced with a caramelised parsnip puree, baked Armagh apple, sour grape jus with dill infusion, indulgently topped with caviar.
Regulars to The Catalina will delight to see some of McMeel’s signature dishes feature on this season’s menu including the Smoked Lough Neagh Eel, Comber Potato and Armagh Bramley Apple starter, Lisdergan Fillet of Beef with Crispy Beef Cheek, Roasted Onion, Whipped Potato and Chive Puree, finished off with a red wine jus.