Vegetarian Dinner Menu
Starters
St. Tola goat’s cheese tortellini, Spring vegetable and beet broth (1,2,8,10)
€13
Roast mushroom soup, Garryhinch mushrooms on crisp sourdough (2) (V)
€9
Whitethorn Farm organic leaves, Kells Bay cheese crisp, smoked tomato, black garlic dressing (1,7) (V)
€12
Mains
Leek, spinach and parsley risotto with pickled chanterelles (1,7) (V)
€25
Celeriac “steak frites” - hash brown fries, onion rings, pepper sauce (1,2,7,10,12) (V)
€26
Wild garlic gnocchi, smoked cauliflower, Garryhinch king oyster mushroom, hazelnuts, buttermilk curd (1,7,8,11)
€26
Main dishes are served with seasonal vegetables (1)
Dishes marked (V) can be adapted to cater for vegans
Desserts
70% chocolate mousse, Killarney Coffee crème, cocoa nib (1,8) €8.50
Lightly baked rhubarb cheesecake, muscat rhubarb, granita (1,2,8)
€8.50
Warm cherry Bakewell tartlet, Dingle sea salt caramel ice cream (1,2,8,11)
€8.50
Three Irish cheeses, sourdough crackers, crab apple jelly, local honey (1,2)
€11
Allergen references:
1. Milk 2. Cereals containing gluten 3. Crustaceans 4. Molluscs 5. Mustard 6. Lupin 7. Sulphites 8. Egg 9. Fish 10. Celery 11. Nuts 12. Soya 13. Sesame 14. Peanuts