Red Bank House & Restaurant / Dinner Menu

Back to The Red Bank House & Restaurant


Sample Table D’hote Menu.

€50.00 Per Person

This Restaurant does not operate a service charge. Gratuities are at you own discretion

Starters

Pigeon Breasts “Baltrasna” Pigeon breasts are sautéed with French wild mushrooms and placed on the Salad Leaves Served with Tangy sauce

Mushrooms “O’Porto” Button mushrooms cooked with garlic, onions, port wine, fresh orange juice & with a little cream.

Grilled Goats Cheese “St Patrick” Goats milk & Cheese grilled with toasted pine kernels & served on salad leaves with a bittersweet dressing

Ogen Melon & Berry sauce Slices of Juicy Ogen melon with a sauce made of various types of berry

New Season California Asparagus Simply steamed and served with tarragon flavoured sauce

Razor fish “Cardy Rocks” A very valuable bed of razor fish is provivibing a rich harvest just off Balbriggan. Most being exported to Japan, where viewed as the best thing since the double bed

Blackpudding Costi Apple chutney dressed Drogheda blackpudding in French toast sandwich with a honey mustard

Squid Chinese Style Cooked Quickly with Root ginger & a little garlic. Although firm, nothing like rubber bands.

Mussels Fisherman style - Mussels steamed open over white wine garlic & herbs

Irish Farmhouse Cheese parcel Cheese wrapped in fine pastry & baked. Served on finely sliced raw vegetables with vinegar dressing

New Season California Asparagus Simply steamed and served with tarragon flavoured sauce

Skerries Seafood Parcel The dish is an adaptation of the Oriental Chinese Spring Roll ,but using local seafood.

Backed Crab “Loughshinny” Brown & White crab meat blended with dry sherry & cream & then baked in its own shell


To Follow Choice of Soups

Nettle, Watercress & Lettuce Soup
Nettles are said to have properties, which purge the blood of winters worst excesses..

Celery & Cashel Blue Soup
Blue Cheese gives the zing to this Soup

Main Courses

Vegetable Tagliatelli egg tagliatelle with seasonal vegetables in a cream sauce

Hake “Renure house” A touch or horseradish added & a tomato base gives the hakes natural sweetness a slight cut

Sea trout Annagassan Seatrout fillets with herby fish mousse and baked in a foyle bag with white wine

Grilled Salmon& Red Wine Sauce Grilling is by far the tastiest way to cook fresh salmon. we serve ours with red wine sauce

Haddock “Louisiana Creole style” Spices Coat the filleted fish before being baked

Cod with an herbs crust Coated with herb & garlic flavoured breadcrumbs & baked

Rock Pollock Milberton Grilled with rosemary spears & served with a wild crabapple and horseradish sauce

Seafood Tagliatelli Various Shellfish & Smoked seafood with our own Redbank pasta strips in a shellfish sauce with garlic. The garlic can be left out

Roast Breast of Barberry Duck The plump breast of duck cooked as you wish but best pink and served on a baked potato base with an orange sauce

Smoked loin of Pork Hickory smoked loin of pork, glazed with honey and served with bitter honey, orange juice and kumquats

Breast of Chicken Barnageera Breast of chicken stuffed with mushrooms & covered in pastry, baked & served with a sherry and port wine

Sirloin Steak 8oz steak cooked with sauce made from Onions, peppers, garlic, green peppercorns, mushrooms and cream


* Denotes suitable for Vegetarians
~ Healthy hart menu item

A selection of seasonal vegetables & potatoes accompany each main course

Selection of Deserts from the Trolley/ Espresso Coffee & Cappuccino available

Tea or Coffee