Christmas Dinner Menu
Available from 4:15pm from Thursday 28th November
3 Courses €75 pp
Appetisers
Scallops
Cauliflower puree, smoked black pudding, crisp pancetta
Rope Mussels
West Cork mussels, A La Crème, white wine, garlic, cream, flat leaf
Tiger Prawn Cocktail
Choose from: Marie Rose, a European-style cocktail sauce or American style, Tomato, horseradish, lemon & vodka
Crab Claws
Dingle Brown Crab Claws, lemon beurre blanc, garlic samphire
Howth Smoked Organic Salmon
Red onion, crisp capers, chive crème fraiche, brown soda bread
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
Caesar Salad
Cos, parmesan, crisp bacon, Cajun chicken
Burrata
Mulled pears, caramelised figs, toasted hazelnuts, chicory & tarragon leaves
Seafood Chowder
Irish fish and shellfish, creamed broth
Roast Red Pepper & Lentil Soup V
Basil crème fraiche
SOLE's Seafood Tower (€10 supp per person, based on four sharing)
Served over crushed ice: Howth smoked Irish organic salmon, prawn cocktail, rock oysters, traditional accompaniments. Served steaming hot: Chargrilled tiger prawn, pan-roast Irish brown crab claws, steamed West Cork mussels, white wine, garlic cream.
Entrées
Sole Meunière (€10 supp)
Whole Dover sole, lemon butter, choice of side
Halibut
Miso roast fillet, young stem broccoli, clam & potato broth
Sea Bass
Pan seared fillet, parmesan & truffle polenta, parsnip puree, wilted kale & fennel
Monkfish & Chorizo
Chargrilled skewered monkish fillet & Chorizo, warm niçoise salad, rosemary chimichurri dressing
Fish 'n' Chips
Beer battered cod, minted pea puree, tartar sauce
Grilled Whole Irish Lobster (€35 supp)
Thermidor sauce (with or without Gruyere cheese) or garlic & herb butter, herb butter baby potatoes
Coquilles St. Jacques
King scallops, gruyere cream & mash, samphire
8oz Fillet Steak (€5 supp)
Peter Hannans Salt Aged Beef, shallot mash, seasonal vegetables
10oz Rib Eye Steak
Peter Hannan’s Salt Aged Beef, shallot mash, seasonal vegetables
Venison
Roast rack of red deer, blackberry and fig reduction, sweet potato gratin, honey roast baby roots
Risotto V
Fine herb & Italian cheese arborio, sauteed kale, wild mushrooms, beetroot gel
Captain’s Seafood Tower (€20 supp based on two sharing)
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
Hazelnut & Chocolate Yule Log
Milk chocolate mousse, caramel, genoise sponge, Ferrero Rocher ice cream
Passion Fruit
Passionfruit mousse, bitter chocolate sauce, mango sorbet
Key Lime Tart
Lime curd, Chantilly cream, pistachio ice cream, lime gel
Selection of Wexford Ice Cream V
Vanilla and Chocolate tuile
Irish Cheese Board (€7 supp)
Cranberry and hazelnut crackers, Velvet Cloud Cloonbrook, Ballylisk Triple Cream Smoked Brie, Farmview Kearney Blue, Boyne Valley Rathkenny
