The Dublin House

Winter Restaurant Week

Appetizers

Jumbo Lump Crab Cake

Served Over a Crisp Lemon Perfumed Caesar Salad

 

Imported Irish Oak Smoked Salmon Carpaccio

Served w/ Capers, Onions & Horseradish Cream Sauce

 

Riverview Organic Garden Greens

Served w/ Pearls of Montrachet Goats Cheese and a Trio of 

Lemon Pepper Grilled Shrimp

 

Thai Chicken & Vegetable Spring Rolls

Served w/ a Chili Mango Dipping Sauce

 

Crab Rangoons

Filled w/ Fresh Crab, Cream Cheese & Asian Spices.  Served w/ a Wasabi Dipping Sauce

French Onion Soup Crowned w/ 3 Cheeses

 

Soup Du Jour

French Onion Soup Crowned w/3 Cheeses

 

Entrees

14oz Buckhead Aged NY Shell Steak

Hickory Grilled, Served w/ a Pink Peppercorn Sauce, Seasonal Vegetables 

and Light whipped Potatoes

 

Filet of Scottish Salmon

Grilled w/ Citrus Butter, Draped w/ a Champagne Dijon Sauce.  

Served w/ Saffron Rice and Vegetable Du Jour

 

Chicken Madeira

Pan Sautéed w/ Button Mushrooms, Deglazed w/ Madeira Wine, 

Slow Oven Baked Avocado Filled w/ Wild Forest Mushrooms, Asiago Cheese, Panko 

Cream & Vine Tomatoes.  Served w/ Veg 

 

Baked Avocado Veronique

Slow Oven Baked Avocado Filled w/ Wild Forest Mushrooms, Asiago Cheese, Panko

 Crumbs & Vine Ripened Tomatoes. 

 

Shrimp Scampi

Cooked in White Wine, Roasted Garlic & Smoked Paprika, 

Served w/ Saffron Rice & Vegetable Du Jour

 

Irishman’s Surf n Turf

A Sampling of Bangers & Mash, Shepherd’s Pie & Fish n Chips.  

Served w/ Cider Au Jus & Tartar Sauce

 

Desserts

Warm Apple Pie w/ Vanilla Ice Cream $6

Strawberries & Fresh Cream $6

Vanilla & Chocolate Tartufo $6

 

 

 

 

Red Bank Restaurant Week

Starting 2/21 - March 3/3

Sundays - Thursdays

$25 Per Person

Tax & Gratuity Not Included