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a la Carte Menu (sample)
First Courses

€ 19.00 Redbank Oyster Spread
Oysters cooked in three different ways “Californian" with smoked salmon, ”Molly Malone” steamed with sparkling white wine & "Rockakella" with spinach & bacon bits


€14.50 Rossmore Rock Oysters
12 plump rock oysters, served on ice

€10.50 Mussels
Fisherman Style: Steamed over white onions, herbs & garlic

€13.00 Sizzling Garlic Mushrooms

Breakfast flat mushrooms, yellow & grey oyster, Paris Browns & various wild mushrooms served sizzling hot

€13.00 Mushrooms “Oporto"
Button mushrooms cooked with garlic, onions, port wine orange juice & finished with a little cream

€11.00 Pidgeon Breasts “Baltrasna”
Sautéed with breakfast flat mushrooms & served on a bed of seasonal salads with a tangy sauce

€12.00 Squid Chinese Style
Cooked lightly to avoid a rubber texture

€14.00 Baked Crab “Loughshinny”
Brown & White crabmeat blended with dry sherry & cream

€15.00 Seafood Tagliatelli
Various shellfish & seafood with tagliatelli pasta in a light sea fish cream sauce with garlic

€14.00 Beef Carpaccio
Carpaccio of beef was created by Giuseppe Cipriani Of Harry's Bar in Venice, and has become famous throughout the world as being typical of modern Italian cuisine €18.50 Dublin Bay Prawns “Ogen"
Sweet juicy whole melon with it’s flesh removed and mixedwith prawns & served with a spicy sauce on the side

€12.50 Sizzling Garlic Shellfish
Dublin prawns, Crabs claws, Cockles & Mussels Cooked in Garlic. Served hot in sizzling dishes

€12.50 Skerries Seafood Parcel
This dish is inspired & adapted from the Chinese spring roll. Seafood & Shellfish cooked in a crispy pastry with matchstick veg & served with a spicy sauce

€10.00 Razerfish “Cardy Rocks”
Found just off Balbriggan, cooked in their shells with a mix of butter, garlic, parsley and ground almond

€11.00 Three Little Tarts
Three pastry tarts, one with mushrooms, one with tomatoes & one with spinach & leek on salad

€13.00 Oysters & Mussels “Molly Malone”
Oysters and mussels steamed over white wine, onions & garlic & finished with a little cream

€13.00 Hot Irish farmhouse cheese parcel
Cheese wrapped in fine pastry & baked. Served on A bed of crispy veg with vinaigrette

€11.00 Howth Smokehouse Salmon Salad
Salmon smoked over shavings taken from old Whiskey barrels. Along with salad leaves & a horseradish sauce

€11.50 Hot Smoked Irish Salmon
A slice of smoked salmon stuffed with fish mousse and steamed, served with a tarragon sauce


€6.50/8.00 Choice of Soups

Celery & Cashel Blue Soup
Blue Cheese gives the zing to this Soup

Mushrooms Soup
Wild & field mushrooms combined to make a fine soup

Cockle & Mussel Consommé
A light clear shellfish soup laced with sherry

Seafood Chowder
Rich & Creamy like seafood stew


Specialities of the Redbank

€18.50 Whole Dublin Bay Prawns starter
Cooked in fresh fish stock served whole with garlic butter

€33.00 Whole Dublin Bay Prawns (full course)
Cooked in fresh fish stock, served whole with garlic butter

€36.00 Whole Dublin Bay Prawns
Although a little more messy to eat, the flavour more than compensates. Cooked on a chargriller

Lobster
Priced by weight. Please Ask

Thermidor
Lobster meat flamed in brandy replaced in its shell & glazed

A La Nage
Cooked in a Court bouillon (special stock) & served with melted butter

Ragout
Lobster meat cooked in butter & served with a light white wine sauce


Fish Dishes

€30.00 Terry’s Seafish Kettle
Various seafish of the day cooked in a Dublin
Bay Prawn stock with Fingal root vegetables. Rather like a seafood Irish Stew

€24.50 Skate Wings” Meuniere”
Skate & Ray are unjustly underrated. Here we pan fried them in the butter and served with lemon and parsley

€34.50 Seafood Selection “Paddy Atley”
Turbot with two other fish of the day landed at Skerries harbour. Served with three different sauces

€31.00 Monkfish Tail “Fingals Cave”

Fillet of monkfish coated with breadcrumbs, cooked in butter, served with a sauce enriched with Carrageen Moss

€32.50 Scallops “Lambay Island”
Found under Lambay Island. Simply cooked In butter, white wine & cream

€35.00 Dublin Bay Prawns “Napoleon”

Shelled & Cooked lightly & quickly lamped In brandy & finished in a rich cream sauce

€27.00 Fillets of Sea Bass
Sea Bass fillets pan-fried in the butter and served with fish stock, white wine, garlic and parsley sauce

€44.00 Black Sole on the bone
A timeless favourite. Cooked on the bone & served with melted lemon butter. Can be served off the bone (optional)

€23.00 Salmon & Sorrel Sauce
Slices of salmon lightly cooked served a sorrel sauce

35.00 Crabs Claws “Rockabill”
Crabs claws cooked with garlic, white wine, tomatoes, peppers and a bit of a cream

€35.00 Turbot Steak
Turbot is known as the prince of seafish. The fillet is baked lightly to keep its natural succulence & moisture. Served with a white wine, leek and mushroom sauce

€43.00 Shellfish Millennium
Dublin bay prawns cockles, mussels & rockoysters with lobster pieces & a champagne sauce

Meat Dishes

€29.00 Roast Rack of Lamb”Blackhills”
The cutlet piece of lamb cooked as you wish & served with a sauce made from rosemary & garlic

€21.00 “Drogheda Smoked loin of Pork
Hickory smoked loin of pork glazed with honey and served with a bitter sweet sauce of honey, orange juice & kumquats

€24.00 Roast Breast of Barberry Duck
Plump breast of duck cooked as you wish. Served with a baked grated potato and an orange sauce

€33.00 Fillet Steak “Ardgillan Park”
Fillet steak cooked as you wish & served with a sauce made from red wine, shitaki oyster mushrooms & beef marrow. Finished with fresh tarragon & cream

A Selection of Vegetables & potatoes accompany each main course
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Table D'hote Menu (sample)
Price € 48.00
First Courses

Pigeon Breasts Baltrasna
Pigeon breasts are sautéed with mushrooms and placed on salad leaves with tangy sauce

Mushrooms O Porto
Button mushrooms cooked with garlic, onions, port wine, fresh orange juice & with a little cream.

Grilled Goats Cheese St Patrick
Goats milk & cheese grilled with toasted pine kernels & served on salad leaves with a bittersweet dressing

Ogen Melon & Berry sauce
Slices of Juicy Ogen melon with a sauce made of various types of berry

Blackpudding
Toasty apple chutney dressed Drogheda blackpudding in french toast sandwich with honey mustard

Irish Farmhouse Cheese parcel
Cheese wrapped in fine pastry & baked. Served on finely sliced raw vegetables with vinegar dressing

New Season California Asparagus
Simply steamed and served with tarragon flavoured sauce

Sizzling Garlic Mushrooms
Breakfast flat mushrooms, yellow & grey oyster, paris browns & various wild mushrooms served sizzling hot In our special dishes

Squid Chinese Style
Cooked quickly with root ginger & a little garlic. Although firm, nothing like rubber bands.

Seafood Chowder
Rich and creamy like a seafood stew

Razor fish Cardy Rocks
A very valuable bed of razor fish is providing a rich harvest just off Balbriggan. Cooked in their shelves with a mix of butter, garlic, parsley and ground.

Mussels Fisherman style
Mussels steamed open over white wine garlic & herbs

Skerries Seafood Parcel
The dish is an adaptation of the Oriental Chinese Spring Roll, but using local seafood.

Backed Crab Loughshinny
Brown & White crab meat blended with dry sherry & cream & then baked in its own shell

To Follow Choice of soups

Mushrooms Soup
Wild & field mushrooms combined to make a fine soup

Celery & Cashel Blue Soup
Blue Cheese gives the zing to this soup

Sorbet
Main Courses

Vegetable Tagliatelle
Egg tagliatelle with seasonal vegetables in a cream sauce

Sea Bass Fillets
Fillets of Sea Bass panfried in the butter and served with white wine, garlic and parsley sauce.

Salmon
Slices of salmon cook lightly and served with a sorrel sauce

Skate Meuniere
Fillet of skate pan fried and served with butter, lemon and parsley

Monkfish Tail
Fingals Cave Fillet of Monkfish coated in Breadcrumbs served with a sauce enriched with Carrageen and bits of bacon

Seafood Tagliatelli
Various Shellfish and fresh tagliatelli cook in a shellfish sauce with garlic, peppers, onions and tomatoes

Whole Dublin Bay Prawns
Steamed and served whole with garlic butter

Roast Breast of Barberry Duck

The plump breast of duck cooked as you wish but best pink and served on a baked potato base with an orange sauce

Smoked Loin of Pork

Hickory smoked loin of pork, glazed with honey and served with orange juice and kumquats

Breast of Chicken Barnageera
Breast of chicken stuffed with mushrooms & covered in pastry, baked & served with a sherry sauce

Angus Fillet Steak
8oz fillet steak served with a sauce made from Onions, mushrooms, garlic, beef marrow, red wine and cream

A selection of seasonal vegetables & potatoes accompany each main course

Selection of Deserts from the Trolley

Espresso Coffee & Cappuccino available

Tea or Coffee

Selection of Desserts
from Trolley
€10.00
Espresso Coffee
per Cup & Petit fours
€3.25
Cappuccino Coffee
per Cup & Petit Fours
€3.50
Filter Coffee
per Cup & Petit Fours
€3.00
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All items on our menus are sourced from Irish producers & suppliers. There are too many items for us to practically list all ingredients after each dish but you can take my word for it, we use local Irish because it's the freshest & so the best. Example seafood from our local boats, beef from Irish Angus heards, lamb from the Blackhills over Skerries. - Terry McCoy
Early Bird (sample)                                                                     Price €26.00

Available Mon-Fri:
6 pm until 8 pm : 26.00

Available Saturday from 6pm until 7pm:€26.00

Available Sunday from 1pm until 7pm:€26:00


First course
Nettle, Watercress & Lettuce Soup
Nettles are said to have properties, which purge the blood of winters worst excess.

Blackpudding
Toasty apple chutney dressed Drogheda blackpudding in french toast sandwich with honey mustard

Skerries Seafood Parcel(5.00 extra)
The dish is an adaptation of the Oriental Chinese Spring Roll, but using local seafood.

Ogen Melon & Berry sauce
Slices of Juicy Ogen melon with a sauce made of various types of berry

Mussels fisherman Style
Steamed over white onions, herbs & garlic.

Smokehouse Salmon Salad
Salmon smoked over shavings taken from old Whiskey barrels. Along with salad leaves & a horseradish sauce

Hot Oysters "Carlingford"
6 Oysters steamed, topped with shallouts, white wine sauce & glazed under salmander.

Backed Crab Loughshinny
Brown & White crab meat blended with dry sherry & cream & then baked in its own shell

Main Course
Vegetable Tagliatelle
Egg tagliatelle with seasonal vegetables in a cream sauce

Breast of Chicken Barnageera
Breast of chicken stuffed with mushrooms & covered in pastry, baked & served with a sherry sauce

Fillet Of Pork
Medallions of Pork with a Cashel Blue cheese and Port wine Sauce

Hake "Renure House" 5.00 extra
A touch of horseradish added & a tomatoe base gives the hake's natural sweetness a slight cut

Spicy Haddock "Louisiana"
Fillet of Haddock coated in mixed spices &then pan-fried. Served with a spicy creamey sauce & rice.

Baked Salmon "Mornnington"
Baking is the ideal way to cook salmon. We serve it with "beurre blanc" sauce.

Skate Meuniere 5.00 Extra
Fillet of skate pan fried and served with butter, lemon and parsley

A selection of seasonal vegetables & potatoes accompany each main course

Selection of Deserts from the Trolley

Espresso Coffee & Cappuccino available

Tea or Coffee
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5-7 Church Street, Skerries, Co Dublin
Tel: +353 1 849 1005 Fax: + 353 1 849 1598 Email: info@redbank.ie
 
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