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Cullinans Seafood Restaurant offers a wide range of modern Irish cuisine carefully chosen by chef / owner James Cullinan. One of the many specialities being locally caught seafood delivered daily. Each dish is prepared with flair and imagination guaranteed to delight the senses.
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Opening
Hours
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April
2013 :
Dinner from 6.00 - 9.00pm Thursday, Friday & Saturday
May - September
2013 :
Dinner from 6.00 - 9.00pm Mon, Tue, Thurs, Fri, Sat
Closed for dinner on Wednesday & Sunday evenings
October
2013 :
Dinner from 6.00 - 9.00pm Thursday, Friday & Saturday
Bank Holiday Weekends (Open Sunday/Closed Monday)
Early Bird Special Selection Menu 6.00 - 6.45pm
A la Carte Menu 6.00 - 9.00pm
For dinner reservations please call 00 353 65 7074183 or email info@cullinansdoolin.com
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James & Carol were delighted to accept an award for Cullinan’s from the Restaurants Association of Ireland, in April 2011
CULLINANS EARLY BIRD SPECIAL SELECTION DINNER MENU
Two Courses €22.50
Three Courses €27.50
Available 6.00pm - 6.45pm |
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Starters - €5 |
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Gratinated Inagh goats cheese fond
walnut crumb, marinated beetroot,
micro herbs, raspberry vinaigrette
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Homemade Soup of the evening |
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Air dried Beef, wild rocket and swiss chard bouquet,
balsamic syrup |
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Starters accompanied with a selection of breads
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Main Courses - €17.50 |
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Honey-glazed duck leg confit,
stir fried greens, rosemary
& thyme jus |
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Seared fillet of Salmon, leek fondue,
tomato & ginger emulsion |
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Ratatouille puff pastry tart drizzled with basil oil, grated parmesan cheese,
wild rocket leaves and toasted pinenuts (V) |
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Pork tenderloin coated with pesto,
wrapped in parma ham, confit of savoy cabbage,
apple cider reduction |
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Main courses accompanied with Boiled Potato |
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Desserts - €5 |
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Carrot cake served with cream cheese sorbet |
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Locky’s apple caramel sponge
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White chocolate and ginger parfait with dark chocolate sauce |
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CULLINANS SEAFOOD RESTAURANT
Á LA CARTE MENU
( 6.00 – 9.00pm): |
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Starters |
€ |
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Tian of Doolin crab, layered with cherry tomato compote, lambs lettuce
topped with avocado crème fraîche, set on a pool of pimento essence |
9.50 |
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St. Kevin’s Mediterranean crusted brie, house chutney, vanilla & cranberry
liaison
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8.50 |
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Chefs homemade soup of the evening |
6.00 |
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Symphony of local seafood & shellfish, set on baby spinach, finished with
a light vin blanc |
9.95 |
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Cullinans Atlantic Seafood Chowder |
7.75 |
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Garden seasonal leaves, parmesan shavings, garlic croutons, roasted pine nuts,
sun-blushed tomatoes, lightly coated in a honey & wholegrain vinaigrette |
6.75 |
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Main Courses |
€ |
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Butter basted delice of haddock, asparagus and smoked salmon chiffanade,
nappe of pink grapefruit butter |
21.00 |
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Breast of corn fed chicken, ham hock & parmesan risotto, jus natural,
beetroot pulp |
20.00 |
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Sea bass, aside zingy couscous, confit tomato, black olive, caper & scallion
dressing |
24.00 |
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Pan-fried plump scallops, coriander infused organic carrot puree,
chorizo & fennel oil, deep fried rocket |
25.00 |
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Charred prime fillet of Irish Hereford Beef, cushion of white onion and thyme
compote, salsa vert, completed with a fine burgundy & oxtail jus |
27.00 |
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Ratatouille tartlet drizzled with basil pesto, grated parmesan cheese,
Wild mushroom, rocket leaves and toasted pine nuts (V) |
21.00 |
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Seared monkfish tail, coupled with basil mash, roasted red pepper
and flat parsley salsa, saffron légère |
26.00 |
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Pepper crusted sirloin of Veal, creamed savoy cabbage, confit of carrot,
pebble mustard velouté |
24.00 |
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Main courses accompanied with vegetables and
potato of the day |
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Desserts |
€ |
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Chocolate and peanut mousse cake with gingerbread ice cream
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6.75 |
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Lemon meringue pie with poached kumquats and basil sorbet
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6.75 |
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Homemade Ice cream selection
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6.75 |
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Trio of apple desserts (apple crumble, apple shot, apple & calvados crème brûlée)
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6.75 |
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Passion fruit and white chocolate cheesecake on a hobnob biscuit base, fresh orange sorbet
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6.75 |
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Selection of farmhouse cheese served with house chutney and crackers |
8.75 |
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