An Riasc Sample Menus
Sample Breakfast Menu
Genuine Freshly Squeezed Orange Juice*
Homemade Strawberry Museli
Made with organic oatflakes and served with
organic local honey and milk
An Bricfeast Traidisiunta
Bacon, pork sausages, tomatoes,
local black & white pudding, free-range eggs
Scrambled Free-range Eggs & Smoked Ballydavid Salmon
Served with Denise's homemade soda bread
Bacon, Mushroom & Fresh Herb Frittata
Local free-range eggs, topped with grated cheese
& lightly grilled until golden brown
Seasonal Fruit
Served with organic natural yoghurt
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Freshly brewed coffee or tea. Herbal teas on request
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*Denise runs an "inhouse juice bar" where a range of juices
are made to order and to take out. Only fresh fruit
and vegetables are used to make these healthy juices
Packed Lunch
One freshly prepared sandwich
using local ingredients when possible
A homemade piece of cake made at An Riasc
A piece of fruit
Full packed lunch: €10.00
A 150ml bottle of freshly squeezed orange juice
is available at an extra cost of €2.00
Sample Dinner Menu
MENU 1
Greek Beetroot, Feta and Roasted Pumpkin Seed Salad
Served with crusty bread
Fillet of Irish Chicken
in a semi sundried tomato cream
Served with stir fried vegetables and mashed potato
An Riasc Rhubarb Crumble
Served with whipped cream
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MENU 2
An Riasc Carmelised Onion & Goat's Cheese Tartlet
Topped with roasted thyme from the garden
Medley of Fresh Dingle Bay Fishes
Served with lemon butter sauce,
chive mash and vegetable cassolet
An Riasc Chocolate Brownies
Served with strawberry coulis and cream
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MENU 3
Potato Boxty topped with Smoked Salmon
Marinated in honey & black pepper
and served with a chive crème fraiche
Vegetarian Lasagne
Served with fresh garden salad and baked potato
Hot Raspberry Coulis
Swirled through vanilla ice cream
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Tea, Coffee or Herbal Tea
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Full 4 Course Dinner: €32
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All dishes are prepared using locally sourced and environmentally sustainable produce. The fish is landed at Dingle Pier and purchased from Labhrás Ó Curnáin, while meat is purchased from Jerry Kennedy's Butcher Shop. All the vegetables are grown in An Riasc's own organic vegetable patch in Summer and sourced from the local Farmer's Market for the remainder of the year.
All dishes are prepared daily from scratch at An Riasc. There is just one menu per night but there is room for some flexibility. These are sample menus so dishes may vary depending on produce available and the time of the year.
