Starters

Appetisers

Scallops 

Cauliflower puree, smoked black pudding, crisp pancetta

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Rope Mussels

West Cork mussels A La Crème, white wine, garlic, cream, flat leaf

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Tiger Prawn Cocktail

Choose from:

Marie Rose, a European-style cocktail sauce

or American style, Tomato, horseradish, lemon & vodka

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Crab Claws

Dingle Brown Crab Claws, lemon beurre blanc, garlic samphire

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Howth Smoked Organic Salmon

Red onion, crisp capers, chive crème fraîche, brown soda bread

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Oyster Selection

2 Connemara, 2 Kelly’s, 2 Achill, 2 Carlingford Oysters

Sourced from our coastal waters, served with raspberry and shallot vinaigrette, lemon, Tabasco

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Caesar Salad

Cos, parmesan, crisp bacon, Cajun chicken

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Burrata

Mulled pears, caramelised figs, toasted hazelnuts, chicory & tarragon leaves

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Seafood Chowder

Irish fish and shellfish, creamed broth

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Roast Red Pepper & Lentil Soup V

Basil crème fraiche

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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

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Halibut

Miso roast fillet, young stem broccoli, clam & potato broth

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Sea Bass

Pan seared fillet, parmesan & truffle polenta, parsnip puree, wilted kale & fennel

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Monkfish & Chorizo

Chargrilled skewered monkfish fillet & Chorizo, warm niçoise salad, rosemary chimichurri dressing

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Fish ‘n’ Chips

Beer battered cod, minted pea purée, tartar sauce

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Grilled Whole Irish Lobster (€35 Supp)

500g – 600g, when available, served with herb butter baby potatoes

Thermidor sauce (with or without Gruyere cheese) or garlic & herb butter, herb butter baby potatoes

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Coquilles St. Jacques

King scallops, Gruyère cream & mash, samphire

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8oz Fillet Steak (€5 Supp)

Peter Hannan’s Salt Aged Beef, shallot mash, seasonal vegetables

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10oz Rib Eye Steak

Peter Hannan’s Salt Aged Beef, shallot mash, seasonal vegetables

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Venison

Roast rack of red deer, blackberry and fig reduction, sweet potato gratin, honey roast baby roots

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Risotto V

Fine herb & Italian cheese arborio, sautéed kale, wild mushrooms, beetroot gel

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Captain’s Seafood Tower 

 (€20 supp per person, 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

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Hazelnut & Chocolate Yule Log

Milk chocolate mousse, caramel, genoise sponge, Ferrero Rocher ice cream

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Passion Fruit

Passionfruit mousse, bitter chocolate sauce, mango sorbet

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Key Lime Tart

Lime curd, chantilly cream, pistachio ice cream, lime gel

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Selection of Wexford Ice Cream V

Vanilla and chocolate tuile

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Irish Cheese Board (€7 Supp)

Cranberry & hazelnut crackers, Irish black apple butter.

Velvet Cloud Cloonbrook

Hard cow’s milk cheese with a similar texture to parmesan. Co. Mayo.

Ballylisk Triple Cream Smoked Brie

Lightly smoked in beechwood from a Friesian herd. Co Armagh.

Farmview Kearney Blue

Salty, strong blue cheese aged to 8 weeks. Co. Down.

Boyne Valley Rathkenny

Manchego style, 6 month matured. Co Meath.