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