THANKSGIVING DINNER MENU

 
27th November 2025

STARTERS

SEAFOOD CHOWDER
Fresh Howth Catch & Homemade Irish Brown Bread
M. Wh.

CRISPY HOT & SPICY BUFFALO WINGS
With Blue Cheese Dressing
Ce. M. Wh.

(V) ST TOLA'S GOATS CHESEE & BEETROOT
Served with rocket | Lemon & Honey Oil | Toasted Walnuts
M. N:Walnut

BAILY & KISH ORGANIC IRISH SMOKED SALMON SALAD
Celeriac | Fennel | Walnut Oil
F, M, Ce, N:Walnut

MAINS

TURKEY & HAM
Chilli Cornbread | Chef's Vegetables and Potatoes
M. Wh

TRADITIONAL IRISH BEEF IN GUINNESS
Turnip Crisps | Sweetened Carrots | Chef's Potatoes & Roasted Root Vegetables

OVEN BAKED NORTH ATLANTIC SALMON
Rye & Horseradish Crumble | Craft Cider & Shallot Cream | Chef's Potatoes & Roasted Root Vegetables

(V) WILD MUSHROOM VOL AU VENT
Wild Mushroom & White Wine Sauce | Chef's Potatoes & Roasted Root Vegetables
M. Wh. Su

9oz IRISH RIBEYE STEAK
€9 Supplement
Sautéed Mushrooms & Onions | Brandy Peppercorn Sauce | Homemade Chips
M. Wh. Su

ADDITIONAL SIDES €5 PER PORTION
Mash | Chips | Skinny Fries | Vegetables | Side Salad | Onion Rings 
 

DESSERTS

CHOCOLATE FUDGE BROWNIE
Salted Caramel Ice-Cream | Caramel Popcorn | Chocolate Sauce
Wh. M. 

WASHINGTON STATE PUMPKIN PIE
Maple & Pecan Cream
Wh. M. N: Pecan

APPLE & CINNAMON CRUMBLE
Caramel Sauce & Vanilla Ice-cream
Wh. M.

Available Thursday 27th November 2025
3 Courses- Price: €49 per Person
Children Under 12 €25

To Reserve Your Table or Book your Stay:

Phone: +353 1 874 6949

Email: info@castle-hotel.ie
 

Book before 20th November to avoid disappointment as numbers are limited and this is always a sell out event. A Deposit of €25 per person will be taken to secure every booking. 

Live Music from 8pm in Castle Vaults Bar
Irish Dancing from 9pm
 

Find Us: Location
 

Allergens: Wh Wheat, Ba Barley. Oa Oats, Ry Rye| Ce Celery | Cr Crustaceans | E Eggs | F Fish | L Lupin | M Milk | Mo Molluscs (Shellfish) | Mu Mustard | N Nuts | P Peanuts | SeSeSesame Seeds | So Soybeans | Su Sulphites | SD Sulphur Dioxide |

* Menus are subject to change - We do our best to ensure our content is up to date. If in doubt contact us.