main-course

Ingredients:

Vegetarian Menu *Please note that all parties of 8 and over are subject to a 10% service charge There is 2 hours allocated on each table from the time of the booking, thank you. STARTERS Roasted Tomato & Basil Pesto Soup €7.50 Wild Mushroom Risotto €10.00 Aged Parmesan, Truffle Oil Roasted Red Pepper Bruschetta €10.00 Mozzarella … read more

Ingredients: Spring Onion Mash and a Lemon Parsley and Brown Butter

Pan Fried Whole Black Sole on the Bone   Served with: Spring Onion Mash and a Lemon Parsley and Brown Butter This photo of Doyle’s Seafood Restaurant is courtesy of TripAdvisor

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

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

Ingredients: A Rich Fish Stew of Today's Catch with Fennel & Tomato Broth

Ingredients: Champ Mash, Red Wine Jus & Chips

Pan Seared Marbled Rib-Eye Steak (28 Days Dry Aged) Champ Mash, Café de Paris Butter, Red Onion Compote & Red Wine Jus Steak comes from Slaney Valley. All mains served with Buttered Vegetables.   Doyle’s seafood restaurant was opened in the early 70’s by John and Stella Doyle,and quickly became renowned for its seafood. Sean … read more

Ingredients: Selection of Today's Catch, Roasted Peppers, Spring Onions, Aged Parmesan.

Seafood Risotto Selection of Today’s Catch, Roasted Peppers, Spring Onions, Aged Parmesan.   Doyle’s seafood restaurant was opened in the early 70’s 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 … read more