Open Everyday from 5 - 9.30
Early menu
5.00pm – 6.30pm
(2 courses 25 €, 3 courses 30 €)
To begin…
Hot and cold St Tola goats’ cheese with Dillisk seaweed, gooseberry chutney, rocket and walnut
3 Glenbeigh Oysters served in the half shell with shallot vinegar
Wild Rabbit and black trumpet terrine with truffle, chicory and light mustard dressing
Dingle Crab Bisque, homemade Irish soda bread
To continue…
Monkfish tail Medallions with Fresh Samphire and a roasted Red pepper sauce
Roasted Skeaghanore Duck leg and Confit Gésiers with a Pomegranate Gastrique
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
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, including our Dick Mack’s Coffee Porter ice cream
A la carte
Starters
Dingle Crab Bisque, homemade Irish soda bread
8
Scallops with their Roe, Cucumber and a Dingle Vodka, Lemon and Seaweed gel and Cherry tomato and Tabasco coulis
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
Foie Gras done two ways; Terrine and Crème brûlée served with fig compote
15
Hot and cold St Tola goats' cheese with dillisk seaweed, gooseberry chutney, rocket and walnut dressing
9
A la carte
Main courses
Skeaghanore Duck done three ways; Pan fried breast, Roasted leg and confit Gésiers with a Pomegranate Gastrique
28
Aged Irish Hereford Striploin steak with Mushroom Ketchup, pickled Shallots and a Chanterelle mushroom sauce
28
Butternut squash and Cashel blue pithivier (puff pastry) with an Asparagus salad
23
Dingle Lamb Rump (Jerry Kennedy’s) with rosemary and garlic, carrot purée and mint gel
28
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
Apple crumble with almonds and macadamia nuts, vanilla ice cream
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
Scallops with their Roe, Cucumber and a Dingle Vodka, Lemon and Seaweed gel and Cherry tomato and Tabasco coulis
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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