The Market Yard
at the Corner Bar
They really picked a good name for this place. The menu is like a directory of local market produce. The butcher is Higgins from Castlerock. The mushrooms are from Killywool (what a great name!) and Brollys from Drumahoe grow the potatoes. That oil on your salad comes from Broighter Gold and the cream is from McIvors just down the road too.
They steam mussels fresh from the shores of Lough Foyle in Chardonnay, thyme and bacon. The chef makes his own chicken liver pate and those sticky Ballyclare pork ribs are finger-lickin’ great. That’s just for starters though. How about Jane Ross Fillet Mignon with a secret sauce or a half roast chicken with bacon roll and stuffing? Try them with garlic potato cubes and you just won’t have room for dessert.
If you want hearty portions of good honest food in a clean, rustic atmosphere, this is the place to go. There’s something on the menu to please everyone, especially the little people.
