À La Carte

  • Starters

    • Roasted Vine Tomato Soup

      Vegetarian €5.50
      Served with a celery stick, sun dried tomato cream cheese on rustic baguette.
    • 1909s Irish Seafood Chowder

      With stout brown bread.
    • Baked Portobello Mushroom

      Vegetarian €7.95
      Served on a garlic crouton, cooleney cheese mushroom pate, & white wine parsley sauce.
    • Irish Smoked Salmon Parcel

      Chilled Atlantic prawns & crayfish in Marie Rose & Brandy sauce, Wrapped in Irish smoked salmon, finished with a duo of caviar & a twist of lemon
    • Baked Goats Cheese

      Served on a herb crouton, tossed leaves, smoked paprika pesto & crispy parma ham.
    • Trio of Pesto Bread

      Vegetarian €5.25
      Sun dried tomato, with roasted pine nuts & baby mozzarella.
    • Stuffed Yorkshire Pudding

      Hereford beef pan fried in brandy butter with mushrooms & onions, served with a red wine jus and horseradish cream.
    • Sautéed Prawns & Crab Claws

      In white wine, fresh chilli, roast garlic butter served with dipping bread.
    • Freshly Steamed Mussels

      In a white wine, black pepper & tarragon sauce with warm rustic bread.
  • Main course

    • Roast Baby Chicken

      Corn fed baby chicken with a chorizo and fresh herb breadcrumb stuffing served with Crushed potatoes, carrot and parsnip purée, red wine sauce.
    • Trio of Wicklow Lamb

      (Cooked either- Pink-Medium-Well Done) Chargrilled tenderloin, marinated mini rack, and slow cooked lamb belly, Served with minted crushed baby potatoes and a red wine thyme jus.
    • Monkfish and Chorizo

      Pan fried with prawns, baby spinach, green beans, served with a lemon hollandaise sauce.
    • 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.
    • Roast Goats Cheese Wellington

      Vegetarian €16.50
      Aubergine, peppers, courgettes, baby spinach and goat’s cheese, wrapped in puff pastry. Finished with a fresh herb Béarnaise sauce.
    • Organic Tofu Medallions

      Vegetarian €16.50
      Tossed in roast garlic, spring onions, fresh herbs, with smoked tomato sauce. On a bed of root vegetables.
  • Irish Hereford Steaks

    1909 only uses award winning Prime Irish Hereford Beef, Which is hung for a minimum of 28 days Our beef is trimmed and cut in house to ensure a superior quality steak Please ask your server to view the Chefs Meat Board
    • Prime Fillet Steak 9oz

      House cut from the tenderloin, a very tender steak, low in fat mild in flavor.
    • New York Striploin 14oz

      A little firmer then the fillet light even marbling giving this cut a stronger flavor.
    • Prime T-Bone 20oz

      A two for one cut comprising of strip loin and tender fillet char grilled on the bone for increased flavor.
    • Prime Rib Eye on the Bone 20oz

      Highly marbled with a large centre of fat giving this cut a juicy texture and succulent rich flavor.
    • Prime Rump cut from Hereford Sirloin 9oz

      Marinated in wine, this cut has a firm texture with a very rich beef flavor.
    • Veal Striploin Irish Rose Veal 9oz

      Veal Striploin Irish Rose Veal 9oz €
    • Chefs Beef Tasting Plate

      Prime fillet medallion, striploin cut, marinated rump medallion and rose veal served with house butter and choice of sauce.
  • 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 À La Carte
31 Castle Street, Dalkey, Co. Dublin
01 285 1909

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