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There is nothing better than fresh produce, and here at Gort na Nain all meals are based on vegetables grown on-site, and prepared within minutes of picking. Consequently, eating at Gort na Nain is a truly seasonal experience and we pride ourselves on providing the very best in home-prepared vegetarian cuisine. In addition to the array of vegetables grown on-site, we keep our own hens for eggs and we source the finest Irish cheeses that accompany many of the dishes. Furthermore, we keep our own bees which provide honey of exceptional flavour, owing to the abundance of local wild flowers. We are happy to cater for those with specific dietary requirements (e.g. dairy free, gluten-free etc)
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Sample Menus:
Breakfast at Gort na Nain is a special treat, and will set you up nicely for the day. Help yourself from a variety of excellent organic muesli and cereals, fresh fruit, yoghurt, freshly squeezed fruit juice, and homemade breakfast muffins/scones. It’s important to leave room, however, for a cooked breakfast - why not choose from the following, which will definitely keep you going until lunchtime!
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- Homemade Chestnut sausages, served with fried potatoes, poached egg and spicy tomato chutney
- Scrambled eggs with rosemary and Gabriel cheese
- Drop-scone pancakes with Gort-Na-Nain honey and seasonal soft fruit
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In addition, we bake all our own bread including Irish soda bread, Irish treacle brown bread, sourdough bread, foccacia and ciabatta. Furthermore all jams, chutneys and relishes are homemade.
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We hope to entice you to stay for evening meals at Gort na Nain. The menu changes daily, but the following season-related menus should give you an idea of the meals that are available at a particular time of year:
| Spring |
| Starter: | Roasted baby artichokes with lemon and honey dressing, served with a salad of rocket, oriental greens and St. Crozier blue cheese |
| Main Course: | Homemade tagliatelle, with fresh asparagus in a white wine, cream and thyme sauce |
| Dessert: | Homemade rhubarb ripple ice cream, served with ginger crumble biscuits |
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| Summer |
| Starter: | Cherry tomato and saffron tarlets, served with a Summer salad of fresh tomatoes, broad beans and sugar snap peas |
| Main Course: | Roasted baby aubergine stuffed with sautéed courgettes, lemon and toasted pine nuts, served with polenta triangles and roasted pepper sauce |
| Dessert: | Chocolate raspberry torte, with fresh raspberries and crème fraiche |
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| Autmun |
| Starter: | Balsamic roasted beetroot, served with crème fraiche and honey-sweetened chilli sauce |
| Main Course: | Pumpkin and borlotti bean molé (a tomato based sauce flavoured with chilli, chocolate and toasted almonds), served with crushed potatoes and creamed spinach |
| Dessert: | Spiced wild blackberry cheesecake |
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| Winter |
| Starter: | Chard parcels of puy lentils and crushed garlic potatoes, served with spiced tomato relish |
| Main Course: | Parsnip, cumin and Gabriel cheese tortelloni, served with a tomato and ginger sauce |
| Dessert: | Cranberry upside-down cake with cinnamon ice cream |
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Since Gort na Nain is a busy working farm, lunch is not provided. However, we are happy to provide picnic baskets for you to take while exploring the wonderful scenery of Tracton, Kinsale and the other stunning areas around South and West Cork.
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Lucy Stewart & Ultan Walsh, Gort na Nain Farm, Ballyherkin, Nohoval, Kinsale, Co. Cork, Ireland
Tel: +353 21 4770647
Email: lucy@gortnanain.com
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