All Main Courses




Ingredients:

DOYLES RED LOGO

STARTERS

Doyle’s Seafood Chowder L €8.50
Dingle Bay Crab Claws L €15
Garlic & Herb Butter
Chilli and Garlic Prawns Pil-Pil €15
Prawns in Extra Virgin Olive Oil with Sliced and Mashed Garlic,
Chilli, Sea Salt & Herbs
Thai Style Mussels L €14
Steamed with Lemongrass, Coconut Milk, Sweet Chilli & Coriander
Flash Fried Salt & Pepper Squid €12
Spiced Bombay Potato Salad, Curry Emulsion
Crispy Duck Spring Roll €13
Pickled Cucumber, Scallions & Hoisin
½ Dozen Oysters Au Naturel L €15
Lemon, Shallot Vinegar & Tabasco
Seared Scallop Salad L €14
Garlic Butter & Basil Pesto

 


MAIN COURSES

Duo of Scallops & Organic Pork L €27

Seared Atlantic Scallops, Crispy Pork Belly, Black Pudding Bon Bon,
Pea & Bacon Sauce

Seafood Linguine L €28

Prawns, Salmon, Squid, Mussels, Scallops, Monkfish and Langoustines.
All Steamed in a Rich Spicy Tomato, White Wine, Garlic and Herb Sauce

Crispy Fried Monkfish “Asian Style” L €26

Sweet Chilli, Aioli, Soya & Chips

Pan Fried Whole Black Sole on the Bone L €POR

Spring Onion Mash, Lemon, Parsley and Brown Butter
`Spanish Style´ Dingle Bay Fish Stew L €28
Selection of Today’s Catch with Fennel, Tomato & Herb Broth

Pan-Seared Marbled Rib-Eye Steak (28 Days Dry Aged) L €31

Champ Mash, Red Wine Jus & Chips

Seafood Risotto L €20

Selection of Today’s Catch, Roasted Peppers, Spring Onions, Aged Parmesan

Thai Style Mussels L €26

Steamed with Lemongrass, Coconut Milk, Sweet Chilli & Coriander

12 Hour Braised Beef L €25

Parsnip Purée, Crispy Black pudding, Guinness Gravy

Pan Roasted Hake Fillet L €26

Wild Mushroom Risotto, Sundried Tomato Pesto

Side Dishes

Twice Cooked Chips Cooked in Beef Drippings €3
Portion of Vegetables €3 Side Salad €3

L donates Local Produce of the Main Ingredient.
Records of traceability are available. Allergen list also available.


Doyle’s seafood restaurant was opened in the early ’70s by John and Stella Doyle and quickly became renowned for its seafood. Sean Roche recently took the helm in 2010, a chef for 29 years, having trained in Ireland and Europe. We are a 40 seater restaurant which has a front bar area and splits the restaurant in two.

Records of traceability are available. Allergen list also available. There is 2 hours allocated on each table from the time of the booking, thank you.


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