À La Carte September 2019

À La Carte 13th September 2019

Early menu (starter plus main) €27 per person   * dishes marked with *

Starters

* Warm smoked Mackerel and potato salad, pickled samphire, beetroot, horseradish drizzle, pea shoots.  €8.50

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

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

*Steamed Mussels, white wne, cream, vegetable julienne and lovage. €8.50

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

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

Local Oysters, served fresh, shallot vinagrette. €12.90 half dozen

Grilled half Lobster, herb butter, mixed salad. €16.00

Local Crab, fresh crab meat with lemon balm, picked samphire, grapefruit, ea shoots, chive and olive oil dressing and Warm claws with a chili lemongrass & fresh coriander butter sauce.      €13.50 (limited )

Mains

Saute fillet of wild Irish Turbot with scallops, celeriac mash, baby leeks,  sea asparagus, lemon and garlic chive butter sauce.    €34.00

Grilled Sea Bass, roast butternut squash, chorizo crmb, asparagus, leek sauce.                   €27.00

*Pan fried medallions of fresh Ling, fermented black garlic and basil sauce,‘piperade’ of courgette, red and yellow peppers. €23.90

*Sautéed fillet of Hake, roast cherry tomatoes, crispy garlic, shallot beurre blanc, sea asparagus, daikon, carrot, celery and flat parsley jardinnére.   €23.90

*Braised belly of Pork with local cider, thyme ginger and honey, York cabbage, garlic, carrot, baby oinion, gooseberry apple and green cardamon puree.    €24.90

*Pan fried Chicken supreme, baby parsnip, pumpkin seed, roast beetroot, Kinsale mead, cherry and nectarine sauce.  €23.90

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

                       

 

 

 

 

 

 

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  • 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.

  • Lobster & crab,  John O’ Brien, license no.C362 Old Head of Kinsale
  • Oysters, Mussels & Scallops,  Jamie Dwyer, Haven Shellfish, Kinsale
  • Salad leaves, red cabbage, broccoli, leeks…Horizon farms,Dunderrow
  • Lamb & Beef & Pork & Chicken (Irish)   John Barrett’s butchers, Main Street, Kinsale
  • Vegetables     Keelings &  Market garden, Pearse street, Kinsale
  • Fish,  Matt O’Connell Seafood, Cork.

Menu