Wedding Menu

  • Roast Sirloin of Irish Beef Rainbow Carrots, Truffled Yorkshire Pudding & Bearnaise, Roast Jus 1a, 4, 7, 13
  • Breast of Cornfed Chicken Roast Leek, Confit Charlotte Potato, Tarragon Jus 4, 13
  • Ballantine of Bronze Turkey Pulled Ham, Roast Parsnips & Port Sauce 4, 7, 13
  • Roast Rump of Lamb Gratin Potato, Grilled Courgette & Pepper, Basil Jus 4, 13
  • Roast Breast of Duck Glazed Endive, Rosti & Blackberry Sauce 13
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  • Fillet of Hake Creamed Spinach, Gnocchi & Sauce Verge 1a, 4, 8
  • Fillet of Cod with Herb Crust Wilted Spring Onion & Dalkey Mustard Mousseline 1a, 4, 7, 12
  • Pave of Salmon Butterbean Puree & Citrus Emulsion
  • Braised Jack Fruit, Butternut & Red Onion Wellington Basil Gnocchi, Tahini Dressing 1a, 4, 7, 11,13
  • Courgette & Tarragon Steak Girolles & Glazed Shallot, Soy Gravy 1a, 10
  • Picatta of Aubergine Noodle Cake, Provencal Vegetables & Herb Dressing 1a, 4, 7
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10% service change applicable to groups of 6 or more.

ALLERGENS

1 Cereals/Gluten 1a Wheat 1b Spelt 1c Khorasan 1d Rye 1e Barley 1f Oats  |  2 Peanuts  |  3 Nuts 3a Almonds 3b Hazelnuts 3c Walnuts  3d Chestnuts 3e Cashew 3f Pecan 3g Brazil 3h Pistachio 3i Macadamia |  4 Milk  |  5 Crustaceans 5a Crab 5b Lobster 5c Crayfish 5d Shrimp |  6 Molluscs  |  7 Eggs  |  8 Fish  |  9 Celery  |  10 Soy  |  11 Sesame Seeds  |  12 Mustard  |  13 Sulphur Dioxide & Sulphites |  14 Lupin

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