SOLE’s Weekend Lunch Menu Dublin
Appetisers
Wexford potato & Watercress soup (V)
Wild garlic & pea pesto
•
Rope Mussels
West Cork rope mussels à la crème, white wine, garlic cream, flat leaf
•
Scallops (€3 supp)
Roast bell pepper purée, watercress pine nuts & dry aged pork lardons
•
Seafood Chowder
Irish fish & shellfish, creamed broth
•
Caesar Salad
Baby gem, parmesan, crisp bacon, Cajun chicken or shrimp
•
Oyster Selection (4 rock oysters)
Sourced from our coastal waters, served with raspberry Mignonette, lemon, Tobasco.
•
Howth Smoked Organic Salmon
Red onion, caper berries, chive crème fraîche, brown soda bread
•
Entrées
Salmon
Pan seared fillet, purple cauliflower, champ, chive Beurre Blanc, squid ink tuile
•
Monkfish
Sugar pit bacon wrapped & roast fillet, wilted spinach, mussels, celeriac, apple & potato broth
•
Fish ‘n’ Chips
Beer battered cod, minted pea purée, tartar sauce
•
10oz Irish Rib Eye Steak (€10 supp)
Peter Hannan’s Salt Aged Beef, Shallot mash and seasonal vegetables, marrow butter, peppercorn sauce or garlic & herb butter
•
Chicken Supreme
Parisienne potatoes, baby leek, rainbow carrots, tarragon cream
•
Gnocchi V
Sprout & sage fricassée, braised Paris brown mushrooms, beetroot gel
Desserts
Vegan Chocolate Fudge
Dark Chocolate fudge cake, peanut gel, Dark chocolate gelato, caramelised banana
•
Key Lime Tart
Lime curd, Chantilly cream, Pistachio ice cream, lime gel
•
Passion Fruit
Passion fruit mousse, bitte chocolate sauce, mango sorbet
•
Selection of Wexford Ice Cream
Vanilla and chocolate tuile
•
Irish Cheese Board (€5 supp)
Cranberry and hazelnut crackers, spiced apple chutney
