À La Carte September 2020

Covid notice

We reopened on Monday 29th June -all is going well so far/our menu is ever changing for the moment as we work with suppliers to see what is available but we will endeavour to keep it as updated as possible/reservations recommended but walk-ins welcome/ our restaurant is spacious and bright and we are committed to giving as normal a service as possible while adhering to new guidelines/our menu is easily read on a mobile phone if you do not wish to handle a menu in the restaurant/we might be a little slower than normal as we adjust to new work practices so we thank you in advance for your patience.

À La Carte 21st September  2020

Early menu (starter plus main) €28 per person   * dishes marked with *

Starters

Sauté Squid and prawns, green tea noodles, miso dressing, pickled carrots.   €9.50

Pan fried Langoustines, crispy pancetta, pearl barley risotto, fermented black garlic and basil sauce. €13.50

Grilled half local Lobster, garden herb butter, mesculn salad. €15.00 (limited)

 * Seafood chowder with mussels, lovage and ling, lobster based stock. €8.50

*Crispy parcel of French brie, sweet onion & dried fig marmalade, mesclun salad.  €9.50 

* Soba noodles with sesame oil, slow roasted Skeaghanore duck, star anise.  €8.50

Mains

Pan fried Monkfish, ponzu glaze, red dilisk, sea lettuce, roast belgian chicory, French beans, sesame seed. €26.00

Grilled fillets of Sea Bass, purple sprouting broccoli, sea asparagus, cherry tomatoes, ginger butter.   €26.00

*Pan fried medallions of fresh Pollock, pak choi,lobster oil, lemon verbena and ginger butter sauce €23.90

*Sautéed fillet of Hake, satay style, crispy onions,toasted peanuts, cauliflower puree and grilled florets.   €23.90

*Slow cooked wild rabbit casserole in kinsale pale ale, with Nudja, lovage,moli, radish, baby onions and mushroom.   €24.90

Sauté Irish Lamb cutlets and Kofta,roast red pepper, courgette, coriander, & spicy chickpea fricassee.    €26.50 

Wine list

diving grenada 057

  • All our fish and shellfish are Irish and local  when possible,
  • we use wild adult species and promote and prefer tangle netting fishing methods.
  • All our beef, lamb, pork, chicken are local.
  • Sauces are made using our own fresh stocks.
  • All dishes are cooked to order.
  • We forage when we have time.
  • We love our professions, food, wine and kids.

 Suppliers.

Menu