Red Bank House & Restaurant / Á la Carte

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€ 18.00 Redbank Oyster Spread
Oysters cooked in three different ways “Californian With smoked salmon,”Molly Malone” steamed with sparkling white wine & Rockakella with spinach & Bacon Bits

€ 18.50 Sizzling Garlicked Shellfish
Dublin bay prawns,Crabs claws,Cockles & Mussels. Cooked in Garlic. Served hot in sizzling dishes.

€13.00 Skerries Seafood Parcel
This dish is inspired & adapted from the Chinese spring roll. Seafood & Shellfish cooked in a crispy pastry with matchstick veg & served with a spicy sauce

€15.00 Rossmore Rock Oysters
12 plump rock oysters,sometimes known as pacific where the seed originated or Gigas in France served on ice

€10.00 Mussels Sauce
Fisherman Style:Steamed over white onions,herbs & garlic
Oriental Style: With a pinch of curry powder & peppers

€10.00 Razerfish “Cardy Rocks”
Found just off Balbriggan, exported to Japan where they are hughley popular. A unique subtle flavour.

€13.00 Sizzling Garlicked Mushrooms
Breakfast flat mushrooms,yellow & grey oyster,Paris Browns & various wild mushrooms served sizzling hot in our special dishes

€11.00 Three Little Tarts
Three shortcrust pastry tarts, one with mushrooms, one with tomatoes & one with egg & leek on salad

€13.00 Mushrooms “Oporto”
Button mushrooms cookedwith garlic,onions,port wine, orange juice & finished with a little cream

€13.0 Oysters & Mussels “Molly Malone”
Cockless & Oysters steamed overs white wine, onions & garlic & finished with a little cream

€11.00 Pidgeon Breasts “Baltrasna”
Sauted with breakfast flat mushrooms & served on a bed of seasonal salads with a tangy sauce

€10.00 Sauteed Duck livers
Ducks livers panfried in butter & finished with a light bitter sweetsauce of orange juice & honey

€12.00 Squid Chinese Style
Cooked lightly to avoid a rubber texture

€13.00 Hot Irish farmhouse cheese parcel
Cheese wrapped in fine pastry & baked.Served on a bed of crispy veg with a raspberry vinegarette

€13.00 Baked Crab “Loughshinny”
Brown & White crabmeat blended with dry Sherry & cream & baked in it’s whole shell

€11.00 Howth Smokehouse Salmon Salad
Salmon smoked over shavings taken from old Whiskey barrels. Along with salad leaves & a horseradish sauce

€15.00 Seafood Tagliatelli
Various shellfish & seafood with three types of pasta. Homemade in a light seafish cream sauce with garlic

€11.00 Hot Smoked Irish Salmon

€17.00 Dublin Bay Prawns “Ogen”
Sweet juicy whole melon with it’s flesh removed and mixed with prawns & served with a spicy sauce on the side

€12.00 Queenies “Molly Malone”
Small scallops in their shelves cooked white wine, onions & garlic & finished with a little cream

€7.00 Choice of Soups

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

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

Cockle & Mussel Consumme Seafood Chowder
A light clear shellfish.soup laced with sherry Rich & Creamy like seafood stew

Specialities of the Redbank

€28.00 Entrecote Steak “Redbank”
10oz sirloin steak cooked as you like with mushrooms,peppers,tomatoes, green peppercorns, garlic,cream & brandy

€17.00 Whole DublinBay Prawns starter
Cooked in fresh fish stock served whole with garlic butter

€32.00 Whole Dublin Bay Prawns (full course)
Cooked in fresh fish stock, served whole with garlic butter

€35.00 Whole Dublin Bay Prawns Char Grilled
Although a little more messy to eat, the flavour more than compensates.cooked on a chargriller

Chermidor Lobster meat flamed in brandy replaced in its shell & glazed

A La Nage Cooked in a Court bouillon (special stock) & served with melted butter

Ragout Lobster meat cooked in butter & served with a light white wine sauce



€26.00 Terry’s Seafish Kettle
Various seafish of the day cooked in a Dublin Bay Prawn stock with Fingal root vegetables. Rather like a seafood Irish Stew

€22.00 Fillet of Hake Kenure House
Hake fillets baked with horseradish & dry White wine, finished with sauce from its own cooking juices

€20.00 Skate Wings with a scallion sauce
Skate & Ray are unjustly underrated. Here we stem it & serve with spring onion sauce

€37.00 Black Sole on the bone
A timeless favourite. Cooked on the bone & served with melted lemon butter

€21.00 Haddock “Louisiana Creole” Style
Various spices coat the filleted fish before its baked

€19.00 Grilled Salmon & Red Wine Sauce
Grilling is by far the tastiest way to cook fresh salmon. We serve ours with red wine sauce

€27.00 Monkfish “Hampton Hall”
Medallions of monkfish coated with bread crumbs, cooked in butter, served with a sauce enriched with Carrageen Moss

€31.00 Crabs Claws “Rockabill”
Crabs claws cooked with garlic,wine,tomato & served with a cream sauce

€29.00 Scallops “Lambay Island”
Found under Lambay Island. Simply cooked in butter, white wine & cream

€27.00 Monkfish Tail “Fingals Cave”
Fillet of Monkfish coated in Irish Brown Bread crumbs, in the piece & served with a cooked light smoked bacon and leek sauce

€32.00 Dublin Bay Prawns “Napoleon”
Shelled & Cooked lightly & quickly lamped in brandy & finished in a rich cream sauce

€28.00 Seafood Selection “Paddy Attley”
Turbot with two other fish of the day landed at Skerries harbour. Served with three different sauces.

€40.00 Shellfish Millennium
Dublin bay prawns cockles, mussels & rock oysters with lobster pieces & a champagne sauce.

€32.00 Turbot Steak on the bone
Turbot is known as the prince of seafish. Baked on the bone with skin still attached to keep its natural succulence & moisture. Served with a Pernod flavoured sauce, optional


Meat Dishes

€27.00 Roast Rack of Lamb”Blackhills”
The cutlet piece of lamb cooked as you wish & served with a sauce made from rosemary, onions,tomato & garlic

€20.00 Roast Breast of Barberry Duck
Plump breast of duck cooked as you wish. Served on a baked,grated potato base with orange sauce

€20.00 “Drogheda Smoked loin of Pork
Hickory smoked loin of pork glazed with honey and served with a bitter sweet with sauce of honey,orange juice & kumquats

€30.00 Fillet Steak “Ardgillan Park”
Fillet steak cooked as you wish & served a sauce made from red wine, Shitaki, oyster mushrooms & beef marrow. Finished with fresh tarragon & cream.

A Selection of Vegetables & potatoes accompany each main course Or If you prefer €5.00 salad

€10.00 Selection of Desserts from Trolley

Selection of teas please ask & Petit Fours



Espresso Coffee per Cup & Petit fours €3.25
Cappuccino Coffee per Cup & Petit Fours €3.50
Filter Coffee per Cup & Petit Fours €3.00

No Service charge operates in this Restaurant

Chefs Note: Should the diner wish a plainly cooked meal please ask.

All items on our menu are sourced from Irish producers & suppliers. There are to many items for us to practically list all ingredients after each dish but you can take my word for it, we use local Irish because it’s the freshest & so the best. Example seafood from our local boats, beef from Irish Angus heards, lamb from the Blackhills over Skerries.
Terry McCoy