Starters
Appetisers
Howth Smoked Organic Salmon
Red onion, crisp capers, chive crème fraîche, brown soda bread
.
Spiced Pumpkin and Lentil V
Herb crème fraiche
.
Rope Mussels
West Cork mussels, with a choice of:
A La Crème or Red Thai Curry or Saffron Cream
.
Scallops
Roast bell pepper puree, watercress, pine nuts, dry-aged pork lardons
.
Seafood Chowder
Irish fish and shellfish, creamed broth
.
Burrata
Mulled pears, caramelised figs, toasted hazelnuts, chicory & tarragon leaves
.
Oyster Selection
2 DK Connemara, 2 Kelly’s, 2 Achill, 2 Carlingford Oysters
Sourced from our coastal waters, served with raspberry and shallot vinaigrette, lemon, Tabasco
Entrées
Halibut
Seared fillet, mussel & clam lemon cream, saffron fish cakes, tender stem broccoli
.
Monkfish & Tiger Prawn
Chargrilled skewered monkfish fillet & tiger prawn, warm niçoise salad, chimichurri dressing
.
Sole Meunière (€20 supp)
Whole Dover sole, lemon butter, choice of side
.
Duck
Confit Irish duck leg, Guanciale puy lentils, honey roast roots
.
10oz Rib Eye Steak
Peter Hannan’s Salt Aged Beef, Prime Rib, shallot mash, seasonal vegetables
.
Gnocchi V
Sprout & sage fricassee, braised Paris Brown mushrooms, beetroot gel
.
Captain’s Seafood Tower (€20 supp per person)
Served over crushed ice: Howth smoked Irish organic salmon, Dublin Bay prawn cocktail, Rock oysters, traditional accompaniments.
Served steaming hot: Grilled Irish lobster, pan-roast Irish brown crab claws, steamed West Cork mussels, white wine, garlic cream.
Served with fries.
Desserts
Guinness and Brandy Christmas Pudding
Gingerbread ice cream & DWD whiskey crème anglaise
.
Rum Baba
Rum-soaked brioche, caramelised orange butter sauce, rum & raisin ice cream
.
Strawberry Yoghurt Lingot
Yoghurt mousse& strawberry gel encased in white chocolate
Sumac & berry gelée
.
Passion Fruit
Passionfruit mousse, bitter chocolate sauce, mango sorbet
.
Selection of Wexford Ice Cream V
Vanilla and chocolate tuile
.
Irish Cheese Board
Cranberry and hazelnut crackers, spiced apple chutney
