Christmas

Celebrate the Festive Season at Bresson

Bresson at Christmas here in Monkstown offers unrivalled rooms and facilities in which to host your festive celebrations.

Our upstairs dining room is available for exclusive hire. It includes on-floor cloak rooms and a private bar and you are welcome to contact us to arrange a viewing.

Along with the menus available we also offer canapés and Champagne on arrival at an additional cost per person, please ask for details.

 

To make a booking or for details on availability please call us on 01 284 4286 or email us: hello@bresson.ie

Please find below our Christmas menus (dishes are subject to change depending on market availability) and feel free to make an enquiry through our booking form below:

Book a Table

Christmas Group Lunch Menu
3 COURSES €39.50
SAMPLE MENU ONLY SUBJECT TO CHANGE

Lunch is served Thursday to Sunday from 12:30pm.
Available from Tuesday 26th November

STARTERS

ROQUEFORT

Red wine poached pear, candied walnuts, apple & endive salad.
Heritage beetroot, honey, truffle, & wholegrain mustard vinaigrette.

CHAMPIGNONS

Wild Mushrooms on toast.
Smoked Alsace bacon, crispy hen’s egg. Shaved truffle.

SALMON & CRAB

Castletownbere crab & smoked salmon roulé.
Baby gem, pickled cucumber & cocktail sauce.

DUCK LIVER PARFAIT

Toasted brioche, orange & ginger cranberry relish.

FRENCH ONION SOUP

Gruyère cheese, croutons.

MAINS

STEAK FRITES

Char-grilled 10oz 28 day dry-aged Irish Black Angus striploin.
Fries, watercress, béarnaise & red wine jus. (€6 supplement)

COQUILLE ST-JACQUES

Gratinated Kilkeel scallops in the half shell.
Chaudrée of brown shrimps, smoked haddock & Alsace bacon.
Creamy white wine & leeks, pomme duchess, Gruyère cheese & parsley.

POULET A LA NORMANDE

Grilled corn-fed chicken breast wrapped in Bayonne ham.
Irish purple sprouted broccoli & new potatoes.
Caramelised apple, Calvados & cider crème fraiche.

SALMON

Clare Island, organic fillet, pistachio, leek & dill crumb.
Savoy cabbage & new potato.
Lemon & caper beurre blanc.

PORK BELLY

Claremorris, Co. Mayo, wild boar crossbreed, gremolata rolled & slow roast.
Sage & mustard mashed potato, creamed cavolo nero.
Pied du mouton mushrooms & apple.

WELLINGTON DE LEGUMES RACINES

Puff pastry & roast root vegetable.
Flat cap mushroom duxelle.
Mimolette cheese, silverskin onion, puy lentils & cranberry.

DESSERTS

CHRISTMAS PUDDING

Vanilla ice cream & custard.

CRÈME GLACÉE

‘Fait a la maison’, tuile biscuit.

RHUBARB CRUMBLE

Vanilla ice-cream & custard.

CHEESE BOARD

Celery seed lavosh crackers, fig brittle & quince. (€4 supplement)

Christmas Group Dinner Menu
Three courses €55

Available from Tuesday 26th November

STARTERS

ROQUEFORT

Red wine poached pear, candied walnuts, apple & endive salad.
Heritage beetroot, honey, truffle, & wholegrain mustard vinaigrette

CHAMPIGNONS

Wild Mushrooms on toast.
Smoked Alsace bacon, crispy hen’s egg & shaved truffle.

SALMON & CRAB

Castletownbere crab & smoked salmon ‘roulé’.
Baby gem, pickled cucumber & cocktail sauce.

DUCK LIVER PARFAIT

Toasted brioche, orange & ginger cranberry relish.

FRENCH ONION SOUP

Gruyère cheese, croutons.

MAINS

COQUILLE ST-JACQUES

Gratinated Kilkeel scallops in the half shell.
Chaudrée of brown shrimps, smoked haddock & Alsace bacon.
Creamy white wine & leeks, pomme duchess, Gruyère cheese & chives.

STEAK FRITES

Char-grilled 10oz 28 day dry-aged Irish Black Angus striploin.
Fries, watercress, béarnaise & red wine jus. (€6 supplement)

POULET A LA NORMANDE

Grilled corn-fed chicken breast wrapped in Bayonne ham.
Irish purple sprouted broccoli & new potatoes.
Caramelised apple, Calvados & cider crème fraiche.

SALMON

Clare Island, organic fillet, pistachio, leek & dill crumb.
Savoy cabbage & new potato.
Lemon & caper beurre blanc.

DUCK

Pekin, grilled breast.
Apple spiced red cabbage, chantenay carrots & duck fat roast potatoes.
Blackberry & port sauce.

WELLINGTON DE LEGUMES RACINES

Puff pastry & roast root vegetable.
Flat cap mushroom duxelle.
Mimolette cheese, silverskin onion, puy lentils & cranberry.

DESSERTS

CHRISTMAS PUDDING

Vanilla ice-cream & custard.

RHUBARB CRUMBLE

Custard & vanilla ice-cream.

CRÈME GLACÉE

‘Fait a la maison’, tuile biscuit.

MOUSSE AU CHOCOLATE
CRÈME BRÛLÉ
Christmas Gourmet Group Menu
Five courses €75

Available from Tuesday 26th November

CANAPÉS

CANAPÉS

Selection of Canapés on arrival per person

€15.00

CANAPÉS AND CHAMPAGNE

Selection of Canapés on arrival with Champagne per person

€30.00

AMUSE BOUCHÉ

VOL AU VENT

Puff pastry, roast winter vegetables, cranberry.

STARTERS

ROQUEFORT

Red wine poached pear, candied walnuts, apple & endive salad.
Heritage beetroot, honey, truffle, & wholegrain mustard vinaigrette.

CHAMPIGNONS

Wild Mushrooms on toast.
Smoked Alsace bacon, crispy hen’s egg. Shaved truffle.

PETIT SEAFOOD COCKTAIL

Prawns, Castletownbere crab & oak smoked salmon roulé.
Mussel vinaigrette, calamari salad, langoustine & scallop seviche.

FOIE GRAS PARFAIT

Toasted brioche, orange & ginger cranberry relish.

FRENCH ONION SOUP

Gruyère cheese, croutons.

MAINS

COQUILLE ST-JACQUES

Gratinated Kilkeel scallops in the half shell. Chaudrée of brown shrimps, smoked haddock & Alsace bacon.
Creamy white wine & leeks, pomme duchess, Gruyère cheese & chives.

FILLET

Char-grilled 8oz Irish Hereford. Fries, watercress, béarnaise & red wine jus.

POULET A LA NORMANDE

Grilled corn-fed chicken breast wrapped in Bayonne ham.
Irish purple sprouted broccoli & new potatoes.
Caramelised apple, Calvados & cider crème fraiche.

HALIBUT

Norwegian fjord, sustainable reared, grilled fillet.
Wye Valley purple sprouting broccoli, new potatoes, lemon & caper beurre blanc.

VENISON DIANE

Wicklow, wild Sika, seared loin.
Savoy cabbage, maple & chili roast squash, potato gratin.
Sauce Diane.

WELLINGTON DE LEGUMES RACINES

Puff pastry & roast root vegetable.
Flat cap mushroom duxelle.
Mimolette cheese, silverskin onion, puy lentils & cranberry.

DESSERTS

CRÈME BRÛLÉE
CHRISTMAS PUDDING

Vanilla ice cream & custard.

CRÉME GLACÉE

‘Fait a la maison’, tuile biscuit.

DARK CHOCOLATE FONDANT

Normandy crème fraiche ice-cream.

CHEESE BOARD

Celery seed lavosh crackers, fig brittle & quince.

To Finish

TEA & COFFEE

Mince pie petit fours

Christmas Early Bird Menu
SAMPLE MENU ONLY SUBJECT TO CHANGE
Available from Tuesday 26th November

available Sunday, Tuesday, Wednesday & Thursday 5pm to 7pm
3 COURSES €39.50
STARTERS

ROQUEFORT

Red wine poached pear, candied walnuts, apple & endive salad.
Heritage beetroot, honey, truffle, & wholegrain mustard vinaigrette.

CHAMPIGNONS

Wild Mushrooms on toast.
Smoked Alsace bacon, crispy hen’s egg. Shaved truffle.

SALMON & CRAB

Castletownbere crab & smoked salmon roulé.
Baby gem, pickled cucumber & cocktail sauce.

DUCK LIVER PARFAIT

Toasted brioche, orange & ginger cranberry relish.

FRENCH ONION SOUP

Gruyère cheese, croutons.

MAINS

STEAK FRITES

Char-grilled 10oz 28 day dry-aged Irish Black Angus striploin.
Fries, watercress, béarnaise & red wine jus. (€6 supplement)

COQUILLE ST-JACQUES

Gratinated Kilkeel scallops in the half shell.
Chaudrée of brown shrimps, smoked haddock & Alsace bacon.
Creamy white wine & leeks, pomme duchess, Gruyère cheese & parsley.

POULET A LA NORMANDE

Grilled corn-fed chicken breast wrapped in Bayonne ham.
Irish purple sprouted broccoli & new potatoes.
Caramelised apple, Calvados & cider crème fraiche.

SALMON

Clare Island, organic fillet, pistachio, leek & dill crumb.
Savoy cabbage & new potato.
Lemon & caper beurre blanc.

PORK BELLY

Claremorris, Co. Mayo, wild boar crossbreed, gremolata rolled & slow roast.
Sage & mustard mashed potato, creamed cavolo nero.
Pied du mouton mushrooms & apple.

WELLINGTON DE LEGUMES RACINES

Puff pastry & roast root vegetable.
Flat cap mushroom duxelle.
Mimolette cheese, silverskin onion, puy lentils & cranberry.

DESSERTS

CHRISTMAS PUDDING

Vanilla ice cream & custard.

CRÈME GLACÉE

‘Fait a la maison’, tuile biscuit.

RHUBARB CRUMBLE

Vanilla ice-cream & custard.

CHEESE BOARD

Celery seed lavosh crackers, fig brittle & quince. (€4 supplement)

Christmas A la Carte Menu
SAMPLE MENU ONLY SUBJECT TO CHANGE
Available for dinner Tuesday to Sunday from 5pm from 26th November 2019
STARTERS

ROQUEFORT

Red wine poached pear & candied walnuts, apple & endive salad. Heritage beetroot, honey & truffle whole-grain mustard vinaigrette

€12

FRENCH ONION SOUP

Gruyere cheese, crotons

€8.50

CHARCUTERIE

Bayonne ham, duck liver parfait, ham hock terrine. Pickles & toasts

€14.50

CHAMPIGONS

Wild mushrooms on toast. Smoked Alsace bacon, crispy hen’s egg. Shaved truffle

€13.50

CRAB CREME BRULEE

Castletownbere, West Cork. Pickled cucumber, dill & toast

€16

FOIE GRAS

Seared. Black truffled balsamic pearls. Rhubarb, onion fondue & toasted brioche

€22

PETIT SEAFOOD COCKTAIL

Prawns, castletownbere crab & oak smoked salmon roule. Mussel vinaigrette, calamari salad, langoustine & scallop serviche

€20

CREVETTES

Pan-fried red prawns. White wine, garlic & parsley. Espelette chili pepper

€14.50

MAINS

COQUILLES ST-JACQUES

Gratinated Kilkeel scallops in the half shell. Chaudree of brown shrimps, smoked haddock & Alsace
bacon. Creamy white wine & leeks, pomme duchess, gruyere cheese & chives

€24

POULET A LA NORMANDE

Grilled corn-fed chicken breast wrapped with Bayonne ham.
Irish purple sprouting broccoli, caramelized apple , cider cream sauce.
New potatoes

€25

STEAK FRITES

Char-grilled 10oz 28 day dry-aged Irish Black Angus striploin. Fries, watercress, bearnaise & red wine jus

€34

FILLET BEEF ROSSINI

Grilled 8oz Irish Hereford
Seared foie gras & beurre de truffle noir. Spinach, onion fondue, potato rosti & madeira jus

€42

WELLINGTON DE LEGUMES RACINES

Puff pastry. Roast root vegetables & flat cap mushroom duxelle. Mimolette chesse.
Roast red onion & puy lentils. Cranberry

€22

VENISON DIANE

Wicklow, wild Sika.
Seared loin & sauce Diane. Savoy cabbage, maple & chili roast squash. Potato gratin

€32

DUCK

Pekin, grilled breast.
Apple spiced red cabbage, chantenay carrots & duck fat roast potatoes. Blackberry & port sauce

€32

ALBACORE TUNA

Irish line caught.
Seared with cracked black pepper.
Creamed sweetcorn, spinach, smoked tomato relish. Wild mushrooms & roast chicken jus. New potatoes

€30

SIDES

Fries
Salade verte
Seasonal légumes

€4.50

LES DÉSSERTS

CREME BRULEE

€8.50

DARK CHOCOLATE FONDANT

Normandy creme fraiche ice-cream

€10

TREACLE TART

Lemon curd ice-cream

€9

RHUBARB CRUMBLE

Vanilla ice-cream & custard

€9.50

LEMON TART

Raspberry ripple ice-cream

€9

CREME GLACEE

‘Fait a la maison’

€8

PANNA COTTA

Rum & Salt caramel.
Pecan praline

€8

CHEESE BOARD

Celery seed lavosh crackers, fig brittle & quince

€14.50

Christmas Eve Lunch Menu
FOUR COURSES €55
SAMPLE MENU
AMUSE-BOUCHE

VOL AU VENT

Puff pastry, roast winter vegetables, cranberry.





STARTERS

ROQUEFORT

Red wine poached pear, candied walnuts, apple & endive salad.
Heritage beetroot, honey, truffle, & wholegrain mustard vinaigrette.

CHAMPIGNONS

Wild Mushrooms on toast.
Smoked Alsace bacon, crispy hen’s egg & shaved truffle.

SALMON & CRAB

Castletownbere crab & smoked salmon roulé.
Baby gem, pickled cucumber & cocktail sauce.

DUCK LIVER PARFAIT

Toasted brioche, orange & ginger cranberry relish.

FRENCH ONION SOUP

Gruyère cheese, croutons.

MAINS

STEAK FRITES

Char-grilled 10oz 28 day dry-aged Irish Black Angus striploin.
Fries, watercress, béarnaise & red wine jus.

COQUILLE ST-JACQUES

Gratinated Kilkeel scallops in the half shell. Chaudrée of brown shrimps, smoked haddock & Alsace bacon.
Creamy white wine & leeks, pomme duchess, Gruyère cheese & parsley.

POULET A LA NORMANDE

Grilled corn-fed chicken breast wrapped in Bayonne ham.
Irish purple sprouted broccoli & new potatoes.
Caramelised apple, Calvados & cider crème fraiche.

SALMON

Clare Island, organic fillet, pistachio, leek & dill crumb.
Savoy cabbage & new potato.
Lemon & caper beurre blanc.

VENISON DIANE

Wicklow, wild Sika, seared loin.
Savoy cabbage, maple & chili roast squash, potato gratin.
Sauce Diane.

WELLINGTON DE LEGUMES RACINES

Puff pastry & roast root vegetable.
Flat cap mushroom duxelle.
Mimolette cheese, silverskin onion, puy lentils & cranberry.

DESSERTS

CHRISTMAS PUDDING

Vanilla ice-cream & custard.

RHUBARB CRUMBLE

Custard & vanilla ice-cream.

CRÈME GLACÉE

‘Fait a la maison’, tuile biscuit.

MOUSSE AU CHOCOLATE


CRÈME BRÛLÉ