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Early Bird Menu



Salmon Gravlax, Pickled Courgette Heart, Salmom Roe.

Local Seafood Chowder, La Côte Style.

Salad of Ardsallagh Goats Cheese, Beetroot purée, beetroot, Wild rocket,Brioche .



Grilled Lemon Sole,Carrot Puree, Buttered Carrots,Citrus Nage, Orange Gel

Kilmore Hake, Cauliflower, Caper & Raisin, Seaweed Butter

Gressingham Duck Breast and Confit Leg Boudin, Sauerkraut,Orange and Vanilla, Red Wine Jus.

La Cotes Seasonal Veg Plate



Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream .

White Chocolate Mousse, New Season Rhubarb, Raspberry Sorbet.

Passion Fruit Panna Cotta , Ginger Bread ,Mango Sorbet, Spiced Pineapple

OR

Tea Or Coffee

All Main Course Served with Veg & Potatoes. Extra Sides/Bread 3.00

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3 Courses 34.00



Salad of Ardsallagh Goats Cheese, Beetroot purée, beetroot, Wild rocket, Brioche

Salmon Gravlax, Pickled Courgette Heart, Salmon Roe.

Pan Seared Scollop and Prawn, Garlic Butter and Herb Crumb (2.00 supplement).

Tempura of Prawns in a Lemon Batter, Chilli Jam, Lemon & Thyme Creme Fraiche (2.00 supplement).

Local Seafood Chowder, La Côte Style.

Rabbit Boudin, Cauliflower Purée, Pickled Cauliflower, Red Wine Jus.



Grilled Lemon Sole, Carrot Puree, Buttered Carrots, Citrus Nage, Orange gel

Kilmore Hake, Cauliflower, Caper & Raisin, Seaweed Butter.

Mussels, Wild Mushrooms and Bacon, Spinach and Cider & Roast Potatoes

Gressingham Duck Breast and Confit Leg Boudin, Sauerkraut,Orange and Vanilla, Red Wine Jus.

La Cotes Seasonal Veg Plate



Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream.

Passion Fruit Baked Alaska with Sorbet, Raspberry Jelly and Foam.

White Chocolate and Vanilla Mousse, New Season Rhubarb, Berry Sorbet

70% Callebaut Chocolate Fondant, Saffron Ice Cream, Orange Jelly, Chocolate Tuile.

Passion Fruit Panna Cotta , Ginger Bread ,Mango Sorbet, Spiced Pineapple.

Assiette of Irish Cheese, Durrus, Millens, Wicklow Ban, Wexford Cheddar, Homemade Crackers and Quince Cheese (Supplement 2.00).

All Main Courses Served with Veg & Potatoes

Extra Side/Bread 3.00

Download Menu




3 Courses 34.00



Salad of Ardsallagh Goats Cheese, Beetroot Puree, Beetroot, Rocket.

Salmon Gravlax, Pickled Courgette Heart, Salmom Roe

Local Seafood Chowder, La Cote Style

Tempura of Prawns in a Lemon Batter, Chilli Jam, Lemon & Thyme Creme Fraiche (2.00 supplement).

Pan Seared Scollop and Prawn ,Garlic butter, (2.00 supplement)



Grilled Lemon Sole, Carrot Puree, Buttered Carrots, Citrus Nage, Orange gel

Kilmore Hake, Cauliflower, Caper & Raisin, Seaweed Butter.

Mussels, Wild Mushrooms and Bacon, Spinach and Cider & Roast Potatoes

Gressingham Duck Breast, Sauerkraut,Orange and Vanilla, Red Wine Jus

La Cotes Seasonal Veg Plate



Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream.

White Chocolate and Vanilla Mousse, New Season Rhubarb, Berry Sorbet

70% Callebaut Chocolate Fondant, Saffron Ice Cream, Orange Jelly, Chocolate Tuile.

Passion Fruit Panna Cotta ,Mango Sorbet, Spiced Pineapple.

Menu Subject to Change

All Main Courses Served with Veg & Potatoes. Extra Sides €3.00