Eala Bhan Restaurant
Homemade soup of the day
Hand rolled duck spring roll, homemade duck liver paté, carpaccio of smoked duck breast served with red onion marmalade and crispy bread
Pan seared diver scallop, kattaifi prawns and our own cured salmon with fresh spinach and courgette purée
Light layered pancakes of smoked salmon and prawn encased in créme fraiche and beetroot cream
Edible herb basket of warm chicken salad tossed with cashel blue cheese, candied almonds in a crispy herb basket, topped with garlic croutons, balsamic reduction
North Atlantic scallops, served with butternut squash purée, mango salsa and topped with parsnip crisp
Elegant tower of Kelly’s of Newport black and white pudding thinly sliced, served between light pasta sheets, drizzled with a cream and shallot sauce, topped with grated Irish Cheddar.
Eight hour slow cooked Feeney’s of Sligo pork belly cooked in orange and star anise, topped with kataiffi prawns, mango salsa with spiced tomato purée
Carpaccio of local beetroot with goat’s cheese fritters, dressed baby leaf salad and candied almonds
Fresh cod and salmon in a sesame crumb with curry lime oil, dressed baby leaf salad and piri piri créme fraiche
French dressed Sligo lamb rack with red wine and rosemary reduction, Taste of the Sea spinach & courgette purée with soft creamy thyme mash
Roast Irish breast of chicken with herb butter, mini homemade chicken spring roll served on a bed of creamed barley with diced vegetables
Feeneys of Sligo pork fillet stuffed with wild mushroom & dried plum and apricots,wrapped in streaky bacon, served with softened shallot mash
Breast of duck stuffed with chicken & raisin mousse, on a bed of sweetened red cabbage with warm cherry sauce
Eala Bhán Restaurant prides itself on buying fresh, local produce. Our steaks are all sourced from Sherlocks of Tubbercurry and are of 100% Irish origin. They are aged to ensure pure tenderness when serving. They are all cooked to your liking; blue, rare,
The most prized cut of beef, softened shallot mash, topped with red onion marmalade and bacon crisp
Succulent sirloin steak served on a bed of chorizo mash, topped with bacon crisp and a balsamic cherry glazed tomato
Add fresh tempura battered king prawn skewer to all the above steaks for €6.00 All of the above steaks are chargrilled.
All our Fish is locally sourced and we pride ourselves on serving the freshest catch of the day. Our menu may vary from time to time due to freshness and seasons.
John Flynn’s fresh lemon sole wrapped in Parma ham, with soft spinach and prawns, served on a bed of fresh asparagus risotto and champagne cream sauce
Pan fried halibut on a bed of chilli and lemon couscous with fennel basil, drizzled with coriander infused oil
Mullaghmore lobster cooked in cream, garlic and fresh herbs, with tossed flaked almonds & aged parmesan shavings, fresh spinach, linguini pasta
Light, fluffy balini with pan-fried wild mushrooms tossed in garlic butter, topped with confit of tomato with parsnip crisp
Filled with creamed barley, served with confit of tomato and sweetened red cabbage, courgette and spinach purée
Homemade Soup of the Day
Hand Rolled Duck Spring Roll, Home-made Duck Liver Paté, Smoked Duck served with Courgette and Fennel Chutney with Crispy Bread
Pan seared diver scallop, kattaifi prawns and our own cured salmon with fresh spinach and courgette purée
8 Hour Slow Cooked Braised Feeney’s of Sligo Pork Belly Cooked in Orange and Star Anise with Thyme, Topped with Diver Scallop, Beetroot Purée, Sweet Red Onion and Parsnip Crisp
Tian of Irish Brown Crab served with Beetroot, Crème Fraiche and Mixed Organic Herb Salad
Poached Pieces of Chicken, Tossed in Caramelized Red Onion, Candied Walnuts, Crispy Bacon, and Crunchy Garlic Croutons, finished with Balsamic Reduction
Elegant Cheddar, Chive and Goat’s Cheese Soufflé with Apple Raisin Chutney, Dressed Salad and Sweet Potato Crisp
Fresh Cod and Salmon in a Sesame Crumb with Curry Lime Oil, Chilli Mayo and Dressed Baby Leaf Salad
French Dressed Sligo Lamb Rack with Red Wine and Rosemary Reduction, Roast Celeriac Purée with Spring Onion Mash
Breast of Irish Chicken Filled with Kellys of Newport Black Pudding, Wrapped in Streaky Bacon, Tarragan and Truffle Infused Mash
Roast Irish Breast of Manor Farm Chicken with Thyme Butter and Mini Homemade Chicken Spring Roll
Eala Bhan Restaurant prides itself on buying fresh, local produce. Our steaks are all sourced from Sherlocks of Tubbercurry and are of 100% Irish origin. They are aged to ensure pure tenderness when serving. They are all cooked to your liking; blue, rare,
The Most Prized Cut of Beef, with Potato Rosti, Red Onion Marmalade Topped with Bacon Crisp
Succulent Sirloin Steak served on a Bed of Roast Garlic and Parsley Creamy Mash, topped with Bacon Crisp and a Balsamic Cherry Glazed Tomato
Sherlocks of Tubbercurry Prime Rib-Eye Steak off the Bone, served on Truffle and Tarragon Mash Topped with Tabacco Onion Parsnip Crisp
Add Fresh Tempura Battered King Prawn Skewer to all the above Steaks for €6.00
All our Fish is locally sourced and we pride ourselves on serving the freshest catch of the day. Our menu may vary from time to time due to freshness and seasons.
Panfried Seabass, Served on a Bed of Chilli and Lemon Couscous with Fennel and Basil, Drizzled with Coriander Infused Oil
Flynn's Fresh Hake with Spinach and Courgette Purée on a Bed of Creamed Leeks
Prawns Tossed in Roast Red Pepper, Cherry Tomato, Garlic and Fresh Herbs Finished with Smoked Salmon and Aged Parmesan Shavings
Light, Fluffy Balini with Pan-Fried Wild Mushrooms Tossed in Garlic Butter, topped with Confit of Tomato with Parsnip Crisp
Filled with Brie and Served on Sweet Fennel Jam, Roasted Tomato Coulis on Fresh Mixed Herb Summer Salad
Homemade Soup of the Day
Fresh Cod and Salmon in a Sesame Crumb with curry lime oil, baby leaf salad and piri piri créme fraiche
Goats cheese fritters with carpaccio of local beetroot, dressed baby leaf salad
Edible herb basket of warm chicken salad tossed with cashel blue cheese, candied almonds in a crispy herb basket, topped with garlic croutons, balsamic reduction
Drizzled in sticky honey barbeque sauce with seasonal salad leaves and a blue cheese dip
Supreme of Irish chicken served on a bed of softened shallot mash with red wine jus and parsnip crisp
Eight hour slow cooked Feeney’s of Sligo pork belly cooked in orange and star anise, on a bed of chorizo mash with shiraz reduction
8oz round steak chargrilled beef burger in a floury bap with roast pepper and sundried tomato relish, sauteed onions topped with streaky rasher and served with chunky homemade fat chips
Tempura Battered Fresh Atlantic Cod with Garden Pea Purée, side salad and Chunky Homemade Fat Chips
Choose from Á La Carte
Served with warm caramel sauce and a scoop of vanilla ice cream
Warm chocolate fudge cake, topped with hot chocolate sauce and vanilla ice cream
A delicious combination of our three Ice Creams of the day
Homemade Soup of the Day.
Edible herb basket of warm chicken salad tossed with cashel blue cheese, candied almonds in a crispy herb basket, topped with garlic croutons, balsamic reduction
Fresh cod and salmon in a sesame crumb with curry lime oil, dressed baby leaf salad and piri piri créme fraiche
Elegant tower of Kelly’s of Newport black and white pudding thinly sliced, served between light pasta sheets, drizzled with a cream & shallot sauce, topped with grated Irish cheddar. Served with fat chips
Goats cheese fritters with carpaccio of local beetroot, dressed baby leaf salad
Marinated strips of succulent steak tossed in light soy, honey, lime and fresh coriander with fresh vegetables and noodles
Drizzled in sticky honey barbeque sauce with seasonal salad leaves and a blue cheese dip, served with fat chips
Eight hour slow cooked Feeney’s of Sligo pork belly cooked in orange and star anise, on a bed of chorizo mash with shiraz reduction
8oz round steak chargrilled beef burger in a floury bap with roast pepper and sundried tomato relish, sautéed onions topped with streaky rasher and served with chunky homemade fat chips
Tempura battered fresh Atlantic cod with garden pea purée, side salad and chunky homemade fat chips
Prawns cooked in cream, garlic and fresh herbs, tossed with flaked almonds and aged parmesan shavings, fresh spinach, linguini pasta
Thursday to Saturday 1pm - 3pm Pre-Booking Essential
Theres always room for another little spoon...... All our homemade desserts are €3.95
Served with warm caramewl sauce and a scoop of vanilla ice cream.
Served with Shortbread Biscuit
Homemade warm chocolate fudge cake, topped with hot chocolate sauce and vanilla ice cream.
You scream. We all scream for Ice Cream!!! A delicious combination of three Ice Creams.
A Delicious combination of our three Ice Creams of the Day
With Fresh Summer Fruits and Cool Raspberry Sorbet
Orange and Mango Salsa and a Scoop of Baileys Ice Cream
Warm Belgian Milk Chocolate, Selection of Fresh Summer Fruits and Marshmallows
With In-house Lemon Biscuit and Summer Fruit Compoté
Cappuccino Mousse in a Filled Mini Ice Cream Cone, Fresh Mixed Berry Fool, and Fruit Summer Smoothie
Savour the delights of Anthonys selection of fine Irish Artisan Cheeses. Accompanied by Crackers, Fruit and Chutney. Suitable for sharing
Home-made fresh soup of the day
Grilled Freshly Baked Ciabatta with Garlic and Herb Butter
With Seasonal Leaves
Tempura Battered Cod Goujons with Fresh Home-made Chips
Lightly Breaded Crispy Golden Goujons served with Homemade Fat Chips
Organic Leek and Black Pepper Sausages, with Creamy Mash Potato and Onion Gravy
Warm Classic Tomato and Chicken Penne Pasta with Fresh Irish cheddar Cheese
A Delicious combination of Lauren’s Favourites Vanilla and Strawberry Ice Cream
With Tof ee Crunch, Vanilla Ice Cream and Warm Belgian Chocolate
With Belgian chocolate Sauce and Vanilla Ice Cream
Home-made soup of day with home-made bread
Roasted Tomatoes and Peppered Rocket
Creamy Risotto and Citrus Oil
Puy Lentils and Roast Winter Vegetables
Tossed in Sweet Pepper Sauce, Topped with fresh Parmesan and Basil
Yorkshire Pudding, Roast Potato, Tabacco Onion and Roast Gravy
Garlic and Rosemary Mash, Roast Tomato and Red Wine Jus
Mushroom Risotto, Confit Tomato and Parsnip Crisp
Pan Seared Salmon and Baked Herb Crusted Cod, Vegetable Spaghetti and Creamed Spinach
Sauté Belly of Pork and Peppered Pork Fillet, Pudding Mash and Thyme Jus
Selection of our three ice cream of the day
Chantilly Cream and Custard
Rich Chocolate Sauce, Fresh Banana and Cream
Fruit Compote, Raspberry Coulis
Toffee Sauce and Vanilla Ice-cream
Homemade soup of the day
Fresh cod and salmon in a sesame crumb with curry lime oil, dressed baby leaf salad and piri piri créme fraiche
Edible herb basket of warm chicken salad tossed with cashel blue cheese, candied almonds in a crispy herb basket, topped with garlic croutons, balsamic reduction
Carpaccio of local beetroot with goat’s cheese fritters, dressed baby leaf salad and candied almonds.
Supreme of Irish chicken served on a bed of softened shallot mash with red wine jus and parsnip crisp
Delicious centre best portion of rib eye steak off the bone, served with creamy thyme mash, topped with tobacco onion and parsnip crisp
Pan fried Sea Bass on a bed of chilli and lemon couscous with fennel basil, drizzled with coriander infused oil
Filled with creamed barley, served with confit of tomato and sweetened red cabbage, courgette and spinach purée
Served with warm caramel sauce and a scoop of vanilla ice cream
Homemade warm chocolate fudge cake, topped with hot chocolate sauce and vanilla ice cream
You scream, we all scream for ice cream!!! A delicious combination of three ice creams
Homemade soup of the day
Hand rolled duck spring roll, home-made duck liver paté, carpaccio of smoked duck breast served with red onion marmalade and crispy bread
Fresh cod and salmon in a sesame crumb with curry lime oil, dressed baby leaf salad and piri piri créme fraiche
Elegant tower of Kelly’s of Newport black and white pudding thinly sliced, served between light pasta sheets, drizzled with a cream & shallot sauce, topped with grated Irish cheddar
Carpaccio of local beetroot with goat’s cheese fritters, dressed baby leaf salad and candied almonds
Roast Irish breast of chicken with herb butter, mini homemade chicken spring roll served on a bed of creamed barley with diced vegetables
Feeneys of Sligo pork fillet stuffed with wild mushroom & dried plum and apricots, wrapped in streaky bacon, served with softened shallot mash
The most prized cut of beef, softened shallot mash, topped with red onion marmalade and bacon crisp
John Flynn’s fresh lemon sole wrapped in Parma ham, with soft spinach and prawns, served on a bed of fresh asparagus risotto, champagne cream sauce
Light, fluffy balini with pan-fried wild mushrooms tossed in garlic butter, topped with confit of tomato with parsnip crisp
topped with hot chocolate sauce and vanilla ice cream
With homemade lemon biscuit and seasonal fruit compote
With fresh seasonal fruits and cool raspberry sorbet
Served with warm caramel sauce and a scoop of vanilla ice cream
Homemade soup of the day
Fresh cod and salmon in a sesame crumb with curry lime oil, dressed baby leaf salad and piri piri créme fraiche
Goats cheese fritters with carpaccio of local beetroot, dressed baby leaf salad
Drizzled in sticky honey barbeque sauce with seasonal salad leaves and a blue cheese dip
Supreme of Irish chicken served on a bed of softened shallot mash with red wine jus and parsnip crisp
Home made Yorkshire pudding, roast potato, tobacco onion and roast gravy
Eight hour slow cooked Feeney’s of Sligo pork belly cooked in orange and star anise, mango salsa with spiced tomato purée
Pan fried Sea Bass on a bed of chilli and lemon couscous with fennel basil, drizzled with coriander infused oil
Filled with creamed barley, served with confit of tomato and sweetened red cabbage, courgette and spinach purée
Served with warm caramel sauce and a scoop of vanilla ice cream
Homemade warm chocolate fudge cake, topped with hot chocolate sauce and vanilla ice cream
With homemade lemon biscuit and seasonal fruit compote
You scream, we all scream for ice cream!!! A delicious combination of three ice creams
The House Wines have been carefully selected by Anthony, a connoisseur of good wine who recognises and is appreciative in matters of fine wines. This list contains four specially selected wines that are in trend. The House Wine Menu is on the table.
60% Vermentino/40% Terret. Appealing aromas of white flowers, exotic fruit and citrus, carried through on the palate, balancing the fruit with a zesty acidity and refreshing mineral finish.
Lovely elegant style, lively earthy flavour mingling with herbaceous gooseberry hues that last forever. Delicious.
Lively; showing intense aromas of melon , citrus and passion fruit. Extended lees ageing has created a rich and finely textured palate with great fruit intensity. Beautifully ripe and vividly fresh with a crisp, pure finish.
Fresh aromas of green apples and spicy citrus. Mouth-watering zingy fruit on the palate, with a racy finish.
Light gold with green glimmers packed with punchy citrus aromas of Orange and Tangerine with a tropical twist of melon and pineapple. On the palate lime and clementine with a zesty mouth watering finish.
The nose shows a range of intense youthful aromas of lemon and orange blossom and is starting to develop the typical Riesling petrol notes. Clean, dry and refreshingly acidic palate; flavours of pink grapefruit, peachy and delightful floral notes. Long, fresh finish.
A finely perfumed nose of cooking apple, mineral, slate, conference pear and nuts lead to a massively concentrated palate of baked apples, gooseberry and peach with a distinct leesy and saline note. The striking balance between rich flavour and weight and the knife-edge acidity continues on the hugely persistent finish.
Golden with lemon glints; bright, almost luminous. Fragrant and authentic varietal aromas on the nose with passion fruit, anise and fennel. Tropical, syrupy background with hints of aromatic herbs. Medium bodied with fresh, persistent finish.
40% Syrah/25% Cabernet Sauvignon/20% Grenache. Fruit forward on the nose with notes of black cherry and pepper spice. Mouthfilling, moreish palate with ripe fruit, hints of liquorice and soft, velvety tannins.
The colour gives away the power of this wine. Aromas of marinated meat, plum and blackberry. Saturated heavy and modern up-front fruit – fully ripened and beautifully structured.
Deep purple with crimson red hue, this Shiraz is vibrant with a lifted dark nose, complemented with hints of spicy pepper and liquorice. A smooth palate with soft supple tannins that culminate in a rich ripe finish.
Delicious ripe, rounded cherry and blackcurrant fruits with a beautifully smooth finish.
A delight: lovely soft, fruity flavours and a forward, open style. The High proportion of Merlot gives velvet fruit with the Cabernet providing structure and depth, giving an excellent balance.
Aromas of berries, sweet vanilla and soft, floral notes. The palate is fruity with a velvety texture: medium structure with an intense finish.
Ripe raisin and spice notes are first evident with this delicious, full bodied wine, but then hints of smokiness from the Syrah begin to appear. Rounded off by a brief spell in French barrels to enhance and soften the wine. 2010 Decanter Silver medal.
A careful selection of grapes the Bodega's vineyards around Haro. This plush, modern red frames black cherry flavours with tobacco and dark chocolate notes and should please almost anyone with a taste for Spanish reds. Fresh and pleasant in the mouth with great length and balance.
Cherry, toffee and floral aromas evolving toward soft candied fresh notes. The palate is rich and smooth, well balanced. Fruity character with long finish. Glass €6.50
Black Label, a great classic that embodies the ideas and character of a great House. A pleasant, racy wine with a long and lingering taste. To be enjoyed at any occasion.
A seductive wine, floating on the palate with remarkable grace. Toasty aromas melt into fresh cut flowers, apricots and pears, lingering to personify elegance
Bright yellow straw colour with greenish hints and intense, fruity bouquet; fresh, harmonious palate. Enjoy as an aperitif or with food.
A bright straw yellow colour. The bouquet is delicate and fine with a fruity taste. Excellent as an aperitif and with light meals
Ripe apricot and acacia honey characters – a beautifully balanced dessert wine, lovingly crafted and an absolute steal!