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I don't know what are your tastes ;
Borzalino Restaurant
Drogheda, Co. Louth
Price: Moderate
Opening Times: Open for evening meals
. Borzalino is a busy Italian restaurant with a comprehensive pizza and pasta menu: very popular, so advance booking is essential.
Outside Drogheda is:
The Forge Gallery
Collon, Co. Louth Phone: +353 41 26272
Price: Expensive
Opening Times: Open evenings Mon - Sat from 19.00
A few kilometres north from Newgrange is the village of Collon, and The Forge Gallery is an excellent restaurant serving food in a mix of French and modern-Irish styles.
if your have Money
The
d Restaurant
Summer Special...
Three Course Table d'Hote Menu including a complimentray bottle of house wine: Euro 75.00 per couple*
Reservations essential, tel 041 9877700
A relaxed informal restaurant where diners enjoy the bright contemporary style with wonderful views overlooking the river. Menus are designed to satisfy every palate including traditional favourites and creative modern European dishes made with fresh local ingredients. Opening onto riverside terraces along side the river Boyne the d restaurant is a pure delight.
Nick Woollard has been appointed as Head Chef at the d hotel. Nick a native of Guernsey brings a wealth of experience to the d. He was previously Executive Chef at La Stampa Dublin and prior to this held Head Chef positions in Pacific Restaurant Dublin, Peacock Alley Dublin (One Michelin Star), Maison Novelli Restaurant London (Three AA Rosettes) and Les Saveurs de Jean Christophe Novelli (One Michelin Star, Four AA Rosettes).
Sample Restaurant Menu
Glazed asparagus spears wrapped in Bayonne ham
Soft poached egg with a truffle and olive oil emulsion
Roasted bell pepper and tomato soup (V)
Vodka creme fraiche
Roast stuffed saddle of rabbit
Redcurrant reduction, tarragon mousseline and kumquat marmalade
Mesclun salad with slow roasted vine tomato (V)
Foccacia croutons, char grilled aubergine, kalamata olives and house dressing
Pressed terrine of duck, quail and foie gras
Toasted brioche, carmelised peach, thyme praline and hazelnut dressing
Tempura of prawn
Wasabi aioli, mango relish, Asian style vegetables in a light lime pickle
Tortellini of goats cheese (V)
Red pepper vinaigrette, marinated courgette and a marjoram froth
Oak smoked salmon
Confit of citrus fruits, cape berries and a spring onion mousse
Tian of crab
Baby cress, plum tomato sorbet, brunoise of avocado and aged balsamic
Twice cooked half duck
Fig tart tatin, roasted sweet potato and five spice jus
Pan seared scallops
Linguini of leek, saffron foam and tomato crushed potatoes
10oz Fillet steak
Confit of garlic mash, spinach puree and peppercorn sauce
Mille feuille of roasted summer vegetables (V)
Pine nut tapenade and rocket aioli
Saltimbocca of Monkfish
Crushed spring peas, red wine reduction and whipped potatoes
Supreme of chicken
White bean and smoked bacon puree, tomato fondue and fondant potato
Truffle scented spinach tagliatelle (V)
Parmesan cream veloute, semi dried plum tomato and parsley pesto
12oz Sirloin Steak
Carmelised red onion, chunky cut chips and sauce bearnaise
Pan roasted turbot
Chive and creme fraiche risotto and sage infused oyster tempura
Fillet of salmon
Basil creamed orzo pasta, Pernod froth and glaze baby fennel |
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