Open Everyday from 5 - 9.30
Early menu 5.00-6.30pm
(2 courses 25, 3 courses 30)
To begin…
Hot and cold St Tola goats’ cheese with dillisk seaweed, plum chutney, rocket and walnut oil
3 Glenbeigh Oysters served in the half shell with shallot vinegar
Wild Rabbit and black trumpet terrine with chicory, light mustard and truffle dressing
Freshly made soup served with homemade Irish soda bread
To continue…
Monkfish Medallions with scallion and a roasted red pepper sauce
Kerry lamb neck fillet braised with rosemary and garlic, carrot purée and mint gel
Butternut squash and Cashel blue pithivier (puff pastry), marinated artichokes, beetroot dressing
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with sprouting broccoli and crackling
To finish…
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
Apple crumble with almonds and macadamia nuts, vanilla ice cream
Chocolate ganache with pink champagne biscuit, dried wild cranberry and a cranberry and Dingle gin sorbet
Selection of homemade ice cream
Example Specials
Starters
Dingle bay seafood chowder
8
Home-made Brawn with a dandelion leaf salad, Mustard and pickles.
9
Foie Gras done two ways; Terrine and crème brulee served with fig compote
15
Mains
John Dory with Samphire, Mange Tout and a Saffron sauce
28
Skeaghanore Duck done two ways; pan roasted breast and confit leg with a pomegranate gastrique and pomegranate
27
Dessert
Pears Poached in Monbazillac with Dick Macks Coffee Porter Ice Cream and Chocolate sauce
8
A la carte
Starters
Duo of Dingle bay Scallops and Home Smoked Salmon with Avocado and lime
15
Crispy squid with paprika, mixed leaves, saffron aioli and squid ink tuile
9
6 Glenbeigh Oysters served in the half shell with shallot vinegar
12
Wild Rabbit and black trumpet terrine with chicory, light mustard and truffle dressing
9
Hot and cold St Tola goats' cheese with dillisk seaweed, gooseberry chutney, rocket and walnut dressing
9
A la carte
Main courses
Dry aged Hereford striploin steak with red onion jam, pickled shallots and a morel mushroom sauce
28
Butternut squash and Cashel blue pithivier (puff pastry), marinated artichokes, beetroot dressing
23
Kerry lamb neck fillet braised with rosemary and garlic, drisheen, carrot purée and mint gel
26
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with sprouting broccoli and crackling
24
Monkfish Medallions with grilled scallion and a roasted red pepper sauce
27
A la carte
Desserts
Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
8
Apple crumble with almonds and macadamia nuts, vanilla ice cream
7
Chocolate ganache with pink champagne biscuit, dried wild cranberry and a cranberry and Dingle gin sorbet
8
Selection of homemade ice cream
7
Selection of premium Irish cheeses
8
A la carte
Sides
Lemon pepper roasted baby potatoes
3.5
Hand cut maris piper chips
3.5
Selection of fresh greens
3.5
Mixed leaf salad
3.5
6 course tasting menu
48
Duo of Dingle bay Scallops and Home Smoked Salmon with Avocado and lime
Skeaghanore confit duck gesiers deglazed with raspberry vinegar, truffle and chicory
Dingle bay lobster ravioli with a lobster bisque sauce
Cranberry and Dingle gin sorbet
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with crackling
Dingle peninsula honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
Early menu 5.00-6.30pm
(2 courses 25, 3 courses 30)
To begin…
Hot and cold St Tola goats’ cheese with dillisk seaweed, plum chutney, rocket and walnut oil
3 Glenbeigh Oysters served in the half shell with shallot vinegar
Wild Rabbit and black trumpet terrine with chicory, light mustard and truffle dressing
Freshly made soup served with homemade Irish soda bread
To continue…
Monkfish Medallions with scallion and a roasted red pepper sauce
Kerry lamb neck fillet braised with rosemary and garlic, carrot purée and mint gel
Butternut squash and Cashel blue pithivier (puff pastry), marinated artichokes, beetroot dressing
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with sprouting broccoli and crackling
To finish…
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
Apple crumble with almonds and macadamia nuts, vanilla ice cream
Chocolate ganache with pink champagne biscuit, dried wild cranberry and a cranberry and Dingle gin sorbet
Selection of homemade ice cream
Example Specials
Starters
Dingle bay seafood chowder
8
Home-made Brawn with a dandelion leaf salad, Mustard and pickles.
9
Foie Gras done two ways; Terrine and crème brulee served with fig compote
15
Mains
John Dory with Samphire, Mange Tout and a Saffron sauce
28
Skeaghanore Duck done two ways; pan roasted breast and confit leg with a pomegranate gastrique and pomegranate
27
Dessert
Pears Poached in Monbazillac with Dick Macks Coffee Porter Ice Cream and Chocolate sauce
8
A la carte
Starters
Duo of Dingle bay Scallops and Home Smoked Salmon with Avocado and lime
15
Crispy squid with paprika, mixed leaves, saffron aioli and squid ink tuile
9
6 Glenbeigh Oysters served in the half shell with shallot vinegar
12
Wild Rabbit and black trumpet terrine with chicory, light mustard and truffle dressing
9
Hot and cold St Tola goats' cheese with dillisk seaweed, gooseberry chutney, rocket and walnut dressing
9
A la carte
Main courses
Dry aged Hereford striploin steak with red onion jam, pickled shallots and a morel mushroom sauce
28
Butternut squash and Cashel blue pithivier (puff pastry), marinated artichokes, beetroot dressing
23
Kerry lamb neck fillet braised with rosemary and garlic, drisheen, carrot purée and mint gel
26
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with sprouting broccoli and crackling
24
Monkfish Medallions with grilled scallion and a roasted red pepper sauce
27
A la carte
Desserts
Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
8
Apple crumble with almonds and macadamia nuts, vanilla ice cream
7
Chocolate ganache with pink champagne biscuit, dried wild cranberry and a cranberry and Dingle gin sorbet
8
Selection of homemade ice cream
7
Selection of premium Irish cheeses
8
A la carte
Sides
Lemon pepper roasted baby potatoes
3.5
Hand cut maris piper chips
3.5
Selection of fresh greens
3.5
Mixed leaf salad
3.5
6 course tasting menu
48
Duo of Dingle bay Scallops and Home Smoked Salmon with Avocado and lime
Skeaghanore confit duck gesiers deglazed with raspberry vinegar, truffle and chicory
Dingle bay lobster ravioli with a lobster bisque sauce
Cranberry and Dingle gin sorbet
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with crackling
Dingle peninsula honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
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