Use of cookies


2 courses €28.00 3 courses €32.00

5.30pm - 6.45pm

Broccoli and Crozier blue cheese soup. (L)

Crab and whiskey bisque. (L)

Ardsallagh Goats cheese mousse, walnuts, apple salad, Dingle Gin and cucumber pickle, thyme tuille.

Skeaghanore Duck liver parfait, home smoked Duck breast, rillette of confit leg ,garden greens, spiced apple chutney.

Organic green salad from our garden with grain mustard dressing and Dingle Peninsula cheese. (L)

Trio of Dingle Crab , Crab parfait ,Crabmeat and apple salad, Bisque shot, Dingle Gin and cucumber pickle, seaweed cracker. (L)

Ox tongue and cheek terrine, white turnip remoulade, onion jel, dressed rocket salad

Hot smoked Pollock, garden spinach, polenta cake, slow cooked hens egg,

hollandaise sauce. (L)


Pollock, duck fat potatoes, garden spinach, Castlegregory chorizo, tarragon hollandaise. (L)

Mackerel fillets, garlic crab claws, mange toute peas, duck fat roast potatoes, lobster cream. (L)

Duo of Turbot and John Dory, roast leek, potato cakes, chive cream. €6 supplement (L)

24 hours sous vide Irish Feather blade steak, nettle colcannon, roast shallots, ‘Carraigh Dubh’ porter glaze. (L)

West Kerry Lamb plate: crisp belly, confit neck fillet, sweet breads, homemade sausage, sautéed liver, pearl barley risotto, mint jel. (L)

Sage and onion polenta cakes, garden vegetables, herb pesto.  (L)


Profiteroles filled with hazelnut praline cream, honeycomb, aerated white chocolate,

caramelised white chocolate ice cream, cocoa tuille.

Garden Strawberry and chocolate plate;....  strawberry and cream cheese delice, chocolate mousse,

strawberry meringue, chocolate foam.

Selection of Irish cheeses , apple and pear chutney

(L) = Local produce from the Dingle Peninsula