quay bar

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Lunch at the Quay Bar is shaped by seasonality and a strong sense of place. Led by Head Chef Jonathan Keane, the menu showcases quality local produce, fresh herbs from Chef Jonathan’s garden, and generous, flavour-driven dishes designed for relaxed dining by the water.

Under the guidance of Head Chef Jonatha n Keane, our dishes proudly showcase the wor k of trusted local producers, celebrating th e very best food and provenance of the West o f Ireland .

Our menu is served daily fro m 12:30pm to 9pm, offering a fresh an d satisfying all day dining experience .

LOCAL PRODUCERS

Cré Ashford Kitchen Garden DK Oysters Glenmar Shellfish Killary Fjord Shellfish Burkes Fruit & V eg Kylemore Cheese McHale Meats

Allergen key

1 .egg,

2 .sulphites,

3. crustaceans,

4. molluscs,

5. fish,

6 .milk,

7 .soybean,

8 .lupin,

9a.

wheat,

9b.

barley,

9c

.oats,

10 .celery,

11. sesame,

12. peanuts,

13 .mustard,

14 .nuts,

14a.

pecan,

14b.

walnut,

14c.

hazelnut,

14d.

pistachios,

14e.

pine nuts,

14f.

almonds.

- A favourite signature dish of Mrs T, our Founder’

As hfor d Ki tche n Ga rde n V ege tab le S oup 10 T oast ed se ed s, tre acl e b rea d (1 ,6, 9a,1 0) S eaf ood C how der 15 Pastis ch anti lly, tre acle br ead (1 ,3, 4, 5, 6,9a ,10 ) B alli nak i ll B ay Oyster s 4 Price per oyster C ucum be r & li me gra nita (2 ,4) Praw n COCKTAIL 20 Lettuce, tomato, Marie Rose (3 ,9a) B uddh a B owl 16 G arde n veg eta ble s, pic kle s, qu i noa, hum mus , sourd ough (2 ,9a) CAJUN CHICKEN C aesa r S alad 17 Canta br ian anch ovie s, cro uton s, Kylem or e chee se (1 ,2, 5, 6,9a ,13 ) TAMARIND SPICED CHICKEN WINGS 16 Sour cream, scallions, coriander (1,2,9a,11,13)

TO BEGIN

TO FINISH

B read & B utter Pu dding 10 C ustar d, ice cr eam (1 ,6,9a ) Ap pl e Cr umb le 10 Alm ond, ang lai se (1 ,6,9a ,14f ) P lant- ba sed C hocola te B row nie 10 B anana sorb et (1 4a,1 4f) Bea Tollman’s Honeycomb S undae 10 Caramel sauce (6) H ouse S cone s 8 P rese rve, cre am (1 ,6,9a )

Sandwi

ches

Grille d Ham and Che ese 16 Bak ed ham fr om Andarl farm, Kylemor e cheese. (6, 9a) Grille d Che ese and T omato 16 Marinated tomato, Kylemor e cheese. (6, 9a) T una Melt 16 Ma yonnaise, re d onion, local che ese (5 ,6,9 a) Cor onation Chick en Curry 16 Y oghurt, raisin, lime (6, 9a) Plant-base d T ortilla W r ap 16 Spice d ric e, sla w, salsa (2, 9a,10,13,14 e) Add choice of Be ef F at Fries or a Cup of Soup, 5 (6, 9a,1 0) Sandwiches served on sour dough. A v ailable with gluten fr ee br ead on r e quest.

sIGNATURE Mains

grilled market fish of the day 39 Scallion champ, sauté spinach, hollandaise (2, 4,6 ) Batter e d Haddock & Chips 25 Lemon, tartar e, peas (2, 5,6,9a,13) Killary Fjor d Mus sels & Chips 25 R ed onion, cider, cr ème fraîche (2, 4,6 ) SWEET POTATO Curry 25 Swe et potato, kale, spice d ric e Add chicken 10 (1 0) The Lodg e Che esebur g er 25 Gem, roast shallot, RCH bur g er sauce, beef dripping fries (2, 6,9a, 13) 250g Dry Aged Striploin Steak 48 Beef-dripping fries, garlic butter, béarnaise or peppercorn sauce (1,2,6,10)

Served until 5pm daily