SOLE Seafood & Grill

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