Weekend Lunch Menu

Weekend Lunch Menu

  • Starters

    • Roasted Vine Tomato Soup

      Vegetarian €5.50
      Cream cheese crouton, celery stick.
    • Roast Garlic Pesto Bread

      Vegetarian €5.25
      Sun dried tomato, with roasted pine nuts & baby mozzarella
    • Baked Portobello Mushroom

      Vegetarian €7.95
      Served on a garlic crouton with mushroom pate & Cooleney, finished with a white wine & parsley sauce
    • Irish Seafood Chowder

      € 8.25
      With stout bread
    • Stuffed Yorkshire pudding

      € 8.95
      Hereford beef pan fried in brandy butter, mushroom & onions, served with a red wine jus & horseradish cream
    • Smoked Irish Salmon Parcel

      € 9.25
      Chilled Atlantic prawns & crayfish in Marie Rose & Brandy sauce. Wrapped in Irish smoked salmon, finished with a duo of caviar & a twist of lemon
    • Freshly Steamed Mussels

      In a white wine, black pepper & tarragon sauce with warm rustic bread.
    • Sautéed Prawns & Crab Claws

      In white wine, fresh chilli, roast garlic butter served with dipping bread.
  • Main Courses

    • Oven Baked Irish Salmon & Lemon Sole

      € 14.95
      A duo of fillets with a roast artichoke puree crust, pan fried courgette & crushed potatoes with herb & caper butter
    • Oven Roast Irish Chicken

      € 14.95
      Free range chicken breast wrapped in parma ham, savory sage stuffing, served with root vegetables, red wine jus
    • Roast Goats Cheese Wellington

      Vegetarian € 16.50
      Aubergine, peppers, courgettes , baby spinach and goats cheese, wrapped in puff pastry finished with a fresh herb béarnaise sauce.
    • Prime Hereford Fillet Steak (7oz ) (28 days hip hung)

      Mash potato, caramelized red onion, horseradish garnish
    • Trio of Pan Fried Fish

      Please ask your server for today’s fresh fish. Served with citrus dressing, hollandaise, parsley sauce. On a bed of crushed caper baby potatoes.
    • Trio of Wicklow Lamb

      Char grilled tenderloin, marinated mini rack, and slow cooked lamb belly. Served with minted crushed baby potatoes and a red wine thyme jus.
    • Prime Rib Eye on the Bone 20oz

      Served with Portobello mushroom and onions sauté. Accompanied with a choice of sauce. Garlic butter, peppercorn, béarnaise, horseradish, brandy butter, red wine and thyme jus.
  • Side Orders

    • Shoestring chips

    • Home fries

    • Mash potato

    • Baby boiled potatoes

    • Roast root vegetables

    • Portobello/onion sauté

    • Tossed salad

    • Creamed spinach

    • Carrot and Parsnip mash

Print Weekend Lunch Menu
31 Castle Street, Dalkey, Co. Dublin
01 285 1909

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