Posted on
Saturday 16 July 2011
15:11
| By:
Tony
Category:
Couquilles St Jauques
made with local Northern Irish scallops and a little Glebe Breton cheese in the topping. Always a favourite!!!!
Crab Hash
Freshly picked Kileel crab meat tossed in a hot pan with saute potatoes, shallots, fresh chervil and a little spinach. we drizzle over a little lemon butter sauce. Simple and perfect!!!!
Lobster Thermidor
Simple grilled and served with shoe string fries.
Omelette Arnold Bennett
At Bert's we make this with Walter Ewing's plae smoked haddock, we add Glebe Breton cheese and serve it with organic tomato salad. All local ingredients.
Beetroot Risotto
When in season we buy locally grown beetroot, all of different colours and sizes. They make a wounderful and vibrant risotto and topped with a little St Tola organic goat's cheese what could be better!!!!
Organic baby vegetable hot pot
A perfect choice for a vegetarian. This dish show cases some of the lovely organic vegetable we can find in Northern Ireland. Topped with crisp potatoes and served with a simple salad.
'Waldorf Salad'
Another Classic. At Bert's we love to take the classics and 'Jazz' them up a little.
this reworking of a Waldorf salad has the addition of Kearney blue cheese fritters and candied walnuts, along with all the classic ingredients that made this salad famous!!!!
Kearney blue is a cheese made in Portaferry Northern Ireland.
Tomato & Onion tart
a great little summer starter, puff pastry topped with caramelised onions and cherry tomatoes.
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