Red Bank House / Sunday Lunch

Back to The Red Bank House & Restaurant

Sample Menu - Sunday Lunch

€33.00 Per Person

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

First Courses

Tomato and vegetables soup Tomatoes with a bit of fresh vegetables make a nice spring soup

Mushroom Soup wild & field mushrooms combine make a fine soup

To Follow

Pigeon Breasts “Baltrasna” Pigeon breasts are saut?ed with wild mushrooms and placed on the salad with tangy sauce.

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

Black pudding Toasti Apple chutney dressed Drogheda black pudding in toast sandwich with a honey mustard Dressing.

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

Irish Farmhouse Cheese Parcel Cheese wrapped in fine pastry & baked. Served on finely sliced raw vegetables with olive oil and 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

Razor Fish “Cardy Rocks” A very valuable bed of razor fish is providing a rich harvest just off Balbriggan.

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

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

Hot Irish Smoked Salmon Salmon slices stuffed with seafood mousse and poached.

Smokehouse Salmon Salad Salmon smoked over shavings taken from old Whiskey barrels served with salad leaves

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

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

Stuffed Avocado & Crab Avocado stuffed with crab & baked, topped with “Hollandaise Sauce” & glazed


Main Courses

Vegetable Tagliatelli Fresh pastas with seasonal vegetables in a cream sauce

Baked Salmon Mornington Baking is the ideal way to cook salmon

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

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

Monkfish Tail “Fingals Cave” €5.00 Extra. Fillet of Monkfish coated in Breadcrumbs served with a bacon and leek sauce

Black Sole on the bone €5.00 Extra One pound Black sole cooked on the bone,served with butter, lemon and parsley

Whole Dublin Bay Prawns cooked in their shells with melted garlic butter

Prawns “Napoleon” €10.00 extra Dublin Bay prawns saut?ed in butter, flamed in French brandy with a little cream

Breast of Chicken Barnageera Chicken stuffed with mushrooms, covered in pastry, baked, with a sherry & port wine sauce.

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

Breast of Duck Breast of duck female baked served with an orange sauce

Roast Lamb €5.00 extra Choice cutlet piece of lamb with rosemary, tomato and garlic sauce

Fillet Steak Ardgillan Park €5.00 extra 10oz sirloin cooked with Red wine,brandy, garlic, wild & mushroom sauce


A selection of seasonal vegetables & potatoes accompany each main course


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

Tea or Coffee