Open Everyday from 5 - 9.30
Early menu
5.00pm – 6.30pm
(2 courses 25 €, 3 courses 30 €)
To begin…
Seafood Appetiser plate; Fresh Dingle Crab, Home-Smoked Salmon and Glenbeigh Mussels and Oyster
Soup of the day served with Homemade Irish Soda Bread
Hot and cold St Tola goats’ cheese with Dillisk seaweed, gooseberry chutney, rocket and walnut
Wild Rabbit and black trumpet terrine with truffle, chicory and light mustard dressing
Dingle Crab Bisque, Homemade Irish soda bread
To continue…
Aged Irish Hereford Striploin steak with a Chanterelle mushroom sauce
Monkfish tail Medallions with Fresh Samphire and a roasted Red pepper sauce
Irish Corn-fed Chicken breast made into a Kiev with a Curry Butter filling, Crispy Skin and Spicy Wing
Butternut squash and Cashel blue pithivier (puff pastry) with an Asparagus salad
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with sprouting broccoli and Pig's ear crackling
To finish…
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
Kerry Strawberry’s with pink peppercorn meringue and strawberry sorbet
Chocolate ganache with pink Champagne biscuit, dried wild cranberry and a cranberry and Dingle gin sorbet
Selection of homemade ice cream, including our Dick Mack’s Coffee Porter ice cream
A la carte
Starters
Dingle Crab Bisque, homemade Irish soda bread
8
Seafood Appetiser plate; Fresh Dingle Lobster, Dingle Crab, Home-Smoked Salmon, and Glenbeigh Mussels and Oyster.
15
Seared Scallops, Salad, Saffron Aioli and Squid ink tuile
15
Dingle Crab salad with Garden Basil
14
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
Irish Corn-fed Chicken breast made into a Kiev with a Curry Butter filling, Crispy Skin and Spicy Wing
22
John Dory with Summer vegetables and a roasted Lemon and Caper Butter
28
14 oz Aged Irish Hereford T-Bone steak with a Chanterelle mushroom sauce
29
Butternut squash and Cashel blue pithivier (puff pastry) with an Asparagus salad
23
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with sprouting broccoli and Pig's ear crackling
24
Monkfish tail medallions with Fresh Samphire and a roasted red pepper sauce
27
A la carte
Desserts
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
8
Kerry Strawberry’s with pink peppercorn meringue and strawberry sorbet
8
Chocolate ganache with pink Champagne biscuit, dried wild cranberry and a cranberry and Dingle gin sorbet
8
Selection of homemade ice cream, including our Dick Mack’s Coffee Porter 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
Seared Scallops, Saffron Aioli and Squid ink tuile
Confit Skeaghanore Duck Gésiers deglazed with raspberry vinegar, truffle and chicory
Dingle bay Lobster ravioli with Bisque sauce
Cranberry and Dingle gin sorbet
Trimmed Crowe farm Pork cheeks slow cooked in Cronin’s cider with sprouting broccoli and Pig's ear crackling
Dingle Honey and Dingle whiskey mousse with honeycomb and sea salt ice cream
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