Gallaghers – A la carte
Starters or Something Light
Gallagher’s Creamy Seafood Chowder Bowl*
Creamy Seafood broth with west coast seafood, mussels and crab claws
Served with homemade brown Guinness bread
Seafood Tasting Platter (for one or more to share)
Thai style crab cake, smoked salmon and crispy peppered squid
Served with sweet chilli dip and lemon & lime aioli
Steamed New Quay Mussels*
Wild Atlantic mussels steamed in garlicand white wine
Served with a choice of veloute and scallion or coconut, chilli & coriander sauce
Small pot or large pot
Ribs & Reef*
Slow cooked BBQ pork ribs and spicy stone bass goujons
Served with salad and Dijon mustard flavoured tartar sauce
Hot Buttered Garlic Prawns
Dublin bay prawns sautéed in garlic butter
Served on homemade bread croûton with local organic leaves
(please note this dish is subject to availability)
Irish Rock Oysters
½ doz Gigas oyster
Traditional with lemon and glass of Guinness or Japanese style with pickled ginger, wasabi and spiced soya sauce
Doonbeg Bay Lobster & Doughmore Crab Salad
Atlantic Lobster and West Coast crab meat
dressed with Greek yogurt, orange and vanilla dip
Deep Fried Provencal Vegetable Arancini*
Risotto & vegetable cakes served on spicy tomato coulis and black olive tapenade
Baked St. Tola Goats Cheese Parcel*
Baked St. Tola goats cheese with pineapple and chilli preserve in filo pastry
Served on organic mixed leaves and toasted sunflower seeds
Soup or Sorbet
Cream Soup of the Evening*
Thai Style Chicken & Crab Claw Soup
with coconut and coriander
1 Scoop of Sorbet to Freshen the Palate
choice of raspberry, mango or lemon
Mains
Monkfish Saltimbocca
Grilled monkfish tail wrapped in pancetta and sage
Served with pesto flavoured fettuccine, mini ratatouille and saffron & tomato coulis
Gallagher’s Seafood Tagine
Selection of fish: crab claw, mussels and scallops in a fruity tomato and saffron broth with chickpeas, chorizo and scallion with roast pepper couscous and garlic ciabatta and chilli yogurt dip
Baked Fillet of Cod*
Fillet of Cod in caper and parsley butter
Served with crab and shrimp stuffed artichoke hearts, gratin potato and Pernod flavoured veloute
Grilled Fillet of Salmon*
Pan-grilled fillet of Salmon
Served with roast pak choi, tomato & chorizo risotto and orange & dill foam
Gallagher’s Pan Seared Fish Platter
Selection of three fresh daily market fish cooked in garlic & lemon butter
with dauphine potatoes, roast heirloom tomato compote and buttered samphire
Whole Fish on the Bone
Grilled Sea Bass*
Whole grilled sea bass seasoned with smoked sea salt, stuffed with sweet balsamic reduced red onion & rosemary and served with fondant potatoes
Baked Atlantic Sole
Oven baked black sole, on or off the bone with a choice of herb or garlic butter
Served with vegetables & potato or side salad
Native Doonbeg Bay Atlantic Lobster
All Lobster dishes are served with a choice of buttered vegetables & potato or side salad
Hot-buttered Lobster
Lobster steamed & sautéed in garlic or plain butter & garnished with garden herbs
Lobster Gallagher’s Style
Steamed lobster served in a classical thermidor sauce
Gallagher’s Surf & Turf
Chargrilled peppered Irish 8oz fillet steak with pink peppercorn sauce
& sautéed lobster in garlic butter
Meat Dishes
Steaks are served with chips & salad or vegetables & potato
10oz Sirloin Steak
Chargrilled or pan fried
Served with garlic butter or pink peppercorn sauce
8oz Sirloin Steak*
Chargrilled or pan fried
Served with garlic butter or pink peppercorn sauce
Baked Chicken Supreme*
Supreme of chicken stuffed with black pudding & wrapped in bacon
scallion and potato croquettes, baby onion wholegrain sauce
Grilled Rack of Lamb
Grilled rack of Irish Lamb with rosemary & redcurrant jus, tender stem broccoli and potato gratin
Vegetarian
Bean & Lentil Casserole
Tomato based bean & lentil casserole topped with basil pesto and parmesan shavings
Spinach Crepe
Crepes stuffed with spinach with Parmesan cream sauce
Served with selection of vegetables
Roast Stuffed Pepper
Roasted pepper stuffed with seasonal vegetables and roasted in the oven
Served with rice and chunky tomato sauce
Madras Vegetable Curry
Sautéed vegetables in Madras curry sauce with mango chutney and basmati rice