A culinary journey at The Lough Inn

The Chef's Dégustation menu

Experience Chef Fleury's mastery with our exclusive Dégustation Menu. Priced at €69, this set menu is a carefully curated journey through unique flavours and textures, designed to delight the most informed gastronome.

 

Vegetarian and Vegan options availables at gastronomic level.

Totally gluten-free option.

Amuse Bouche

Course I: Tataki beef and kosho yuzu or Foie gras (duck liver), poached pear and brioche bread

Course II: Miso soup and fresh lobster, trappers salt (sweet, salt, pepper blend)

Course III: Pheasant marmite 'luté' with black truffles

Course IV: Scallops with Oscietra caviar (sturgeon), garden vegetables

Course V: Valrhona chocolate fondant (chocolate cake, warm chocolate centre)

Mignardises (small bite-sized desserts)

Chef’s Signature Dish: A true testament to Chef Fleury’s artistry, the Tournedos Rossini Beef Filet Foie Gras Truffles. This dish, featuring beef filet mignon, duck liver & mushroom, is so distinct that an informed gastronome could identify the chef in a blind tasting. Enjoy this unique creation for 52€. (Dairy, sulfites, gluten)

Explore the exquisite flavours of French fine dining, crafted with passion by Chef Fleury. Our menu celebrates the best of local Irish produce combined with classic French techniques, offering a unique and memorable dining experience in Partry, Co. Mayo.

Our seasonal à la carte selections

Our à la carte menu is a testament to fresh, local produce and the highest French culinary techniques. We pride ourselves on using vegetables and fruits from our very own hydroponics farm, ensuring unparalleled freshness and flavour. Our menu evolves with the seasons and the inspirations of Chef Fleury.

Starters:

  • Duck terrine & Foie Gras, brioche, poached pear - 21€
  • Lobster soufflé (starter or main option) - 25-50€
  • Saint Maure (goat cheese) "Crème brûlée" & Speck - 15€
  • Scallops & Ossetra Caviar -21€

Main Courses:

  • Black truffles risotto - 38€
  • Organic salmon, fish cake and trappers salt, virgin sauce - 30€
  • Orange confit duck en luté & gratin dauphinois - 36 €
  • John Dory, Light bouillon & our veggies - 41€

For our youngest "Petit chef" ,  we prepare the menu of their choice , with a dessert and drinks: €18 ( 7 to 12 ) Free under. 7.

Sweet endings & our culinary promise

Conclude your dining experience with our exquisite desserts, each crafted with the same dedication to quality and flavour.

Desserts:

  • Champagne & white chocolate cake (gluten free) - 12€
  • Saint Honoré : Pastry choux, Vanilla.
  • Valrhona chocolate fondant - 12€
  • Passion fruit cheese cake & Petits fours - 12€
  • Artisanal French & Irish cheese plate - 16 €
  • Cashel Blue brioche, honey & Red onions relish -12 €