Redbank Value Menu. 2007 €30.00 per Person
Available 6.30 pm-7.15 pm Monday to Thursday

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

First Courses
Celery & Cashel blue soup award winning blue cheese gives a real zing to this winter soup
Parsnip & Orange Parsnip blended with orange juice to give a refreshing Bitter sweet soup
Avocado & Crab   Avocado pear stuffed with crab meat & topped off with an egg sauce & baked
New Season California Asparagus Simply steamed and served with tarragon flavoured sauce
Razor fish “Cardy Rocks” A very valuable bed of razor fish is provivibing a rich harvest just off Balbriggan. Most being exported to Japan, where viewed as the best thing since the double bed
Blackpudding Toastie Apple chutney dressed Drogheda blackpudding in French toast sandwich with a honey mustard
Mushrooms “Oporto” Button mushrooms cooked with garlic,onions,port wine, fresh Orange juice & finished with a little cream
 Mussels Fisherman style Mussels steamed open over white wine garlic & herbs
Squid Chinese Style Cooked Quickly with Root ginger & a little garlic. Although firm, nothing like rubber bands.
Ogen melon & Berry sauce  Slices of Juicy Ogen melon with a sauce made of various types of berry
Irish farmhouse cheese parcel  Cheese wrapped in fine pastry & baked.Served on finely sliced raw vegetables with raspberry & vinegar dressing
Hot Irish Smoked Salmon Salmon slices stuffed with seafood mousse and poached.

Main Courses
Vegetable Tagliatelli or Redbank Vegi Platter Fresh pasta, egg, tomato & herb with seasonal vegetables in a cream sauce
Haddock “Louisiana Creole style” Spices Coat the filleted fish before being baked.
Baked Salmon Mornington baking is the ideal way to cook salmon
Rock Pollock Milberton Grilled with rosemary spears & served with a wild crabapple and horseradish sauce
Sea trout Annagassan Seatrout fillets with herby fish mousse and baked in a foyle bag with white wine
Seafood Tagliatelli Various shellfish & seafood with three types of fresh pasta in a light seafish cream sauce with garlic
Cod with an herbs crust Coated with herb & garlic flavoured breadcrumbs & baked
Smoked loin of Pork Hickory smoked loin of pork, glazed with honey and served with bitte honey, orange juice and kumquats
Roast Breast of Barberry Duck Plump Duck Breast, cooked as you wish, served with baked grated potato & goat cheese sauce
Breast of Chicken Barnageera Breast of chicken stuffed with mushrooms & covered in pastry, baked & served with a sherry sauce
A selection of seasonal vegetables & potatoes accompany each main course

Selection of Deserts from the Trolley

Tea or Coffee / Espresso Coffee & Cappuccino available

Seasonal Menu Dinner Bed & Breakfast Menu €100.00 Per Person Sharing

Choice of First Courses

New Season California Asparagus Simply steamed and served with tarragon flavoured sauce
*Grilled Goats Cheese “St Patrick” Goats milk & Cheese grilled with toasted pine kernels & served on salad leaves with a bittersweet dressing
Razor Fish “Cardy Rocks” A very valuable bed of razor fish is provivibing a rich harvest just off Balbriggan. Most being exported to Japan, where viewed as the best thing since the double bed
Mussels Fisherman style 1) Mussels steamed open over white wine garlic & herbs
     Oriental       2) with a pinch of curry powder & peppers
Black Pudding Costi Apple chutney dressed Drogheda blackpudding in French toast sandwich with honey mustard
*Mushrooms “Oporto” Button mushrooms cooked with garlic, onions, port wine, fresh Orange juice & finished with a little cream 
Squid Chinese Style Cooked Quickly with Root ginger & a little garlic. Although firm, nothing like rubber bands.
*Ogen Melon & Berry sauce Slices of Juicy Ogen melon with a sauce made of various types of berry
*Celery & Cashel blue soup  award winning blue cheese gives a real zing to this winter soup
*Irish Farmhouse Cheese parcel Cheese wrapped in fine pastry & baked. Served on finely sliced raw vegetables with raspberry & 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
Lambs kidneys “Black Hills” Lambs Kidneys sautéed & served on a crispy bed of seasonal salads with a mustard sauce
Smoked Salmon with free-range scrambled egg Free-range eggs lightly scrambled with slices of Oak smoked Irish salmon

Main Courses
*Vegetable Tagliatelli Three different pastas, egg, tomato & herb with seasonal vegetables in a cream sauce
Haddock “Louisiana Creole style” Spices Coat the filleted fish before being baked.
Rock Pollock Milberton Grilled with rosemary spears & served with a wild crabapple and horseradish sauce
Cod with an herbs crust Coated with herb & garlic flavoured breadcrumbs & baked
Sea trout “Carpetbagger” Sea trout fillets with herby fish mousse and baked in a foyle bag with white wine
Breast of Chicken Barnageera Breast of chicken stuffed with mushrooms & covered in pastry, baked & served with a sherry and port wine
Fillet of Pork with Irish Blue Cheese Sauce   Medallions of plattend pork fillet pan-fried and served with a cashel blue cheese sauce.

A selection of seasonal vegetables & potatoes accompany each main course

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

Chefs Note:-Should the diner wish for something from the above plainly cooked please ask
*Denotes dish suitable or adaptable for vegetarians

Tea or Coffee