food

The menu range at Clone House boasts a successful blend of international cuisines, with particular emphasis on traditional Tuscan dishes, since this is the region in Italy from which Head Chef and Proprietor Carla Edigati Watson comes. Using only the freshest local produce and the product of her own organic garden, she creates palatable dishes of the finest quality.

The Dinner Menu includes 5 courses with a wide selection of starters, soups, salads, main dishes and desserts. Dinner is served with rosemary and thyme focaccia breads and various dips from extra virgin olive oil and pesto, to hummus and Tuscan country-style pate'.

Starters range from the local smoked trout, quails, variously flavored risotti, carpaccio and homemade pasta to other dishes of classical Italian flavor.

Soups and salads are made, whenever possible, with the organic produce from Clone House gardens and a wide variety of vegetables, roots and beans are also prepared as accompaniments to the main courses.

Main courses include dishes prepared with various meats, from veal and beef roasts and stews such as ossobuco, rabbit and venison casseroles, fresh salt water fish grilled or pan-seared, duck and chicken, to the local Wicklow Lamb, all prepared following the Tuscan culinary tenets of using simple but wholesome ingredients such as organic fresh herbs and extra virgin olive oil as the basis for most dishes.

Desserts compliment the main dishes to perfection with selections such as a Tray of Irish handmade cheeses, Fruit, Lemon and Chocolate tarts and various traditional Italian desserts.

Breakfast at Clone House offers a range of freshly made breads from Irish brown, white and raisin soda breads to the sweeter fruit and nuts breads, scones and muffins all baked in-house daily.

A variety of cereal and yogurts is also served with fresh seasonal fruit salad, fresh squeezed orange juice and a choice of Full Irish Breakfast, smoked salmon platter or cheese board.

View our Sample Menus.

The menu range at Clone House boasts a successful blend of international cuisines, with particular emphasis on traditional Tuscan dishes, since this is the region in Italy from which Head Chef and Proprietor Carla Edigati Watson comes. Using only the freshest local produce and the product of her own organic garden, she creates palatable dishes of the finest quality. The Dinner Menu includes 5 courses with a wide selection of starters, soups, salads, main dishes and desserts. Dinner is served with rosemary and thyme focaccia breads and various dips from extra virgin olive oil and pesto, to hummus and Tuscan country-style pate'. Starters range from the local smoked trout, quails, variously flavored risotti, carpaccio and homemade pasta to other dishes of classical Italian flavor. Soups and salads are made, whenever possible, with the organic produce from Clone House gardens and a wide variety of vegetables, roots and beans are also prepared as accompaniments to the main courses. Main courses include dishes prepared with various meats, from veal and beef roasts and stews such as ossobuco, rabbit and venison casseroles, fresh salt water fish grilled or pan-seared, duck and chicken, to the local Wicklow Lamb, all prepared following the Tuscan culinary tenets of using simple but wholesome ingredients such as organic fresh herbs and extra virgin olive oil as the basis for most dishes. Desserts compliment the main dishes to perfection with selections such as a Tray of Irish handmade cheeses, Fruit, Lemon and Chocolate tarts and various traditional Italian desserts. Breakfast at Clone House offers a range of freshly made breads from Irish brown, white and raisin soda breads to the sweeter fruit and nuts breads, scones and muffins all baked in-house daily. A variety of cereal and yogurts is also served with fresh seasonal fruit salad, fresh squeezed orange juice and a choice of Full Irish Breakfast, smoked salmon platter or cheese board. View our Sample Menus.	Click Image to Enlarge