Red Bank House / Dinner B&B Menu

Back to The Red Bank House & Restaurant

Sample Dinner Bed & Breakfast Seasonal Menu.

Choice of First Courses

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

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

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

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

Black Pudding Costi Apple chutney dressed Drogheda blackpudding in French toast sandwich with honey mustard

*Mushrooms “Oporto” Button mushrooms cooked with garlic, onions, port wine, fresh Orange juice & finished with a little cream

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

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

*Celery & Cashel blue soup award winning blue cheese gives a real zing to this winter soup

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

Seafood “Wan Ton” Dumpling salad seafood dumplings in a pastry shell, fried and placed on a bed of mixed autumn salads and herbs with a piquant sauce

Lambs kidneys “Black Hills” Lambs Kidneys saut?ed & served on a crispy bed of seasonal salads with a mustard sauce


Main Courses

*Vegetable Tagliatelli Three different pastas, egg, tomato & herb with seasonal vegetables in a cream sauce

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

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

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

Sea trout “Carpetbagger” Sea trout fillets with herby fish mousse and baked in a foyle bag with white wine

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

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

Roast Breast of Barberry Duck , cooked as you wish, served with baked grated potato & goat cheese sauce


A selection of seasonal vegetables & potatoes accompany each main course


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

Tea or Coffee

Chefs Note:-Should the diner wish for something from the above plainly cooked please ask

*Denotes dish suitable or adaptable for vegetarians