Blue Room Menu

Rich Lobster Bisque
With a Hint of Brandy and Chives, Seafood Salsa on Focaccia Toast

Kilmore Quay Oysters Delight
Freshly Shacked Oyster, Mignonette sauce, Caviar and Lemon Wedge
Oyster Tempura, Crispy Nori and Sweet and Spicy Thai Style Sauce

Kilmore Quay Scallop
Pan Seared Scallop, Creamy Corn Puree, Chorizo Salsa and micro greens herbs salad

Duck Confit & Foi Gras Terrine
Home Made Duck Leg Confit and Goose Liver Terrine, Celery Remoulade, Cumberland Sauce and Brown Bread Toast

Smoky Aubergine & Zucchini Salad
Smoked Char-Grilled Aubergine and Zucchini, Halloumi, Red Vine Cherry Tomatoes, Baby Leaves, Crispy Tortilla and Pesto Dressing

Signature Coast Grilled Seafood Trilogy 
Giant King Prawn(1/2pc), Lobster Ring, Salmon Fillet served with Roasted Bell Peppers Salad with Tarragon, Wasabi Potato Duchesse and capers sauce

 

Kilmore Quay Lemon Sole Rolls au Gratin 
Pan Seared Lemon Sole roll topped with Seafood Béchamel and Cheddar Cheese au Gratin, Spinach, Red Vine Cherry Tomato

 

Slow Cooked Irish Lamb Shank
12h Roasted Lamb Shank with Aromatic Vegetables and Fresh Herbs, served with Leek Potato Mash and it’s on Rich Roast Gravy

 

Irish Black Angus Tournedo Rossini
Pan Seared Irish Black Angus Tenderloin 7OZ, Topped with Foi Gras, Madeira Jus, served with Truffle Potato Rosti and Grilled Asparagus

 

Wild Mushroom Risotto 
Arborio Rice Cooked in Vegetable Broth, Wild Mushrooms, Truffle Paste, Rocket Leaves, Parmigiano-Reggiano Cheese, Asparagus Tempura

Traditional French Crème Brulee 
Crème Brulee, Vanilla Ice Cream, Tuille with Mixed Berries

 

Chocolate Molten Lava Cake 
Chocolate cake with Liquid Chocolate Center, Whipped Pistachio Cream Fraiche, Meringue drops

 

New York Style Baked Cheesecake 
Baked Cheesecake with cookies crumbles, Macerated Strawberries, Crème Anglaise and Fresh Mint

 

Banana Flambé Crepe
Lightly Cooked Banana with Cinnamon and Star Anise, Flambé with Orange Liquor served in a crepe with Vanilla Ice Cream

 

Coast Rosslare Strand,

Rosslare,

Co. Wexford

Tel: 053-91-32010

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