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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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Restaurant open for dinner from 6.00 – 9.15pm
Easter to
October 30th
Closed for dinner every
Wednesday & Sunday evening
Early Bird Menu 6.00 – 6.45pm
3 course dinner €30
This menu is not available on Saturday evening
A la carte menu 6.00 – 9.15pm
Guests are advised to make dinner reservations prior to arrival date
1st seating time is from 6.00 to 6.45pm
2nd seating time is from 8.30pm to 9.15pm
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Your host Carol will assist you in choosing from our extensive
wine list. Carol will also ensure excellent service in
the relaxed surroundings of the
restaurant which are further enhanced by a splendid view
of the Aille river.
Our
restaurant is listed in many prestigious & defining publications. |
SAMPLE EARLY BIRD MENU
PRICE: €30
Starters |
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Smoked Chicken Ceasar Salad |
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Homemade Soup of the evening |
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Salmon & Trout mousse,
bouquet of garden leaves
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Main Courses |
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Baked Atlantic cod, paprika & parmesan topping, sauce remoulade,
home fries, savoy cabbage & pea etuvee |
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Pork chop scented with thyme, puy lentil ragout, wholegrain mustard cream |
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Panseared organic salmon, set on wilted garden leaves, plum tomato essence
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Vegetarian Risotto of the evening |
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Desserts |
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Decadent chocolate brownie, served with vanilla ice cream
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Mixed berry trifle with red wine syrup, vanilla cream |
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Selection of homemade Ice cream |
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Starters |
€ |
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Symphony of prime Seafood & Shellfish, with a panache of beansprouts and ginger, drizzled with soy juices |
11 |
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Marinated Inagh goats cheese fondant, bouquet of salad with beetroot jam & chilli oil |
9 |
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Crisp duck confit, white onion marmalade, completed with a cranberry & orange dressing |
10 |
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Tian of Doolin white crabmeat, flavoured with lemongrass & coriander, layered upon semi-dried vine tomato, rocked & frizzy spiral |
12 |
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Main Courses |
€ |
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Supreme of John Dory, basil scented whipped potato, pancetta & leek carbonara, tomato concentrate |
27 |
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Pan-seared plump scallops, baby spinach fondue, chorizo disc, balsamic & black pepper reduction |
29 |
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Grilled fillet of Irish Beef, flat cup mushroom stuffed with portobello mushroom & tarragon duxelle, garlic infused organic baby potato, burgundy jus |
29 |
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Dijon crusted Monkfish, studded with Burren smoked salmon, set on celeriac mousseline, with wild rocket compote |
26 |
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Oven roasted filled of new season Clare Lamb loin, spiced couscous, garlic aioli, jus rotie |
28 |
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Desserts |
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After Eight chocolate marquise |
8 |
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Individual tiramisu-style cheesecake |
8 |
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White chocolate mousse with a raspberry milk shake |
8 |
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Apple, almond & Jameson tart with a scoop of vanilla bean icecream |
8 |
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