A Place to Dine, a place to indulge yourself
Formly South Sound Restaurant, the newly refurbished "Chervil Restaurant" serves a superb fusion of Modern Irish and European cuisine and is  rapidly establishing itself as one of the finest restaurants along the coastline of Clare.

CHERVIL RESTAURANT SET MENU
Two courses with Tea or Coffee for €24.95
Three courses with Tea or Coffee for €30.00

Starters
Green Pea Risotto - Chorizo Oil, Parmesan Cheese
Black Tiger Prawns - Oriental Vegetables, Sesame & Soy Dressing
Warm Goat’s Cheese - Nut Crust, Herb Salad
Burren Smoked Salmon - Aubergine Salsa, Lemon Oil
Scallops - Cauliflower Puree, Smoked Pancetta (€3 Supplement)
Confit Duck Leg - Creamed Parsnip, Orange Dressing (€2 Supplement)
Slow Cooked Pork Belly - Onion Soubise, Caramelized Onions

Main Course
Lamb Rump - Roast Aubergine, Feta Pomme Purée
Oven Roast Hake Fillet - Tomato & Chickpea Ragout, Black Olives (€4 Supplement)
Barbary Duck Breast - Squash, Spinach, Jus Rôti
Organic Salmon - Baby Spring Vegetables, Lemon Butter
Pork Chop - Caramelized Apple, Thyme Jus
Corn Fed Chicken - Marinated Fennel, Polenta, Rosemary Jus
12 oz Sirloin Steak - Balsamic Roasted Red Onion, Marinated Flat Mushrooms,Pepper Sauce and French Fries

Your server will inform you of today’s vegetarian option.
All of the above served with Fresh Market Vegetables & Potatoes

Dessert
Chocolate & Mandarin Tart - Swiss Chocolate Ice-Cream
Trio of Sorbets - Nut Crumb
Nut & Red Fruit Nougat - Pistachio Ice-Cream
Hand-Baked Choux Bun - Pastry Cream
Warm Chocolate Fondant - Raspberry Sorbet
Hotel Doolin Cheese Plate - Artisan Cheese, Cheese Biscuits, Beetroot & Orange Chutney (€2.50 Supplement)
&
Freshly Brewed Tea or Coffee
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CHERVIL
(Anthriscus cerefolium) is a delicate annual herb related to parsley. Chervil is native to the Caucasus but sometimes referred to as "gourmet's parsley", chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelettes, salads and soups. More delicate than parsley, it has
a faint taste of liquorice.

GREEN POLICY
Hotel Doolin is proud of its contribution to the planet we endeavour to reduce our waste, water and electricity consumption and explore every avenue to source all our ingredients from local suppliers. Below you will find some information regarding some of our suppliers.
In March 2010 we took the decision to erect our very own poly tunnel and last season enjoyed experimenting with many different herbs and vegetables. For this season we have developed our menu around the yield of our polytunnel.
All our meats are sourced from Ireland and where possible within a 50km of the Hotel.