Our Menu

At La Côte Seafood Restaurant, you can choose to eat á la carte or from a set menu. Our menus change with the seasons and we use organic ingredients sourced as much as we can from the local Wexford area. We are known for our delicious seafood but we also cater for other preferences. We have a number of meat and vegetable-based dishes on our menus, and diners can also choose from a Coeliac menu. If you have any special dietary requirements please let us know.

Our Menu

At La Côte Seafood Restaurant, you can choose to eat á la carte or from a set menu. Our menus change with the seasons and we use organic ingredients sourced as much as we can from the local Wexford area. We are known for our delicious seafood but we also cater for other preferences. We have a number of meat and vegetable-based dishes on our menus, and diners can also choose from a Coeliac menu. If you have any special dietary requirements please let us know.

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3 Courses for €28.95

Sample Menu – From 5.30-6.30pm Tuesday – Saturday.
(Early Bird does not run on a Bank Holiday Sunday or from the 19th of October to 7th of November)

Starter

Citrus Cured Salmon, Horseradish Creme fresh, Mooncoin Baby Beetroot and Purée, Olive Oil Tuile.
Meylers Smoked Haddock and Leek Chowder, Parsley Oil.
Ardsallagh Goats Cheese Foam, Toasted Brioche, Home Dried Tomato, Black Olive Tapenade, Wild rocket, and Frisée.

Main Course

Flat Fish of The Day, Carrot Purée, Buttered Carrots, Carrot and Ginger froth.
Kilmore Hake, Sweet Pea Purée, Sea Lettuce Butter, Sea Lettuce Tapenade.
Richie Doyles Spring Lamb Noisette, Sweet Breads in Crumb, Tomato Cous Cous.
Pearl Barley Risotto, Pea Purée, Fermented Beetroot and Cabbage, Garden leeks, Roast Garlic Creme Fresh.

Dessert

Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream.
Fig and Chocolate Mousse, Orange Mascarpone, Poached Fig, Chocolate Powder & Tuile.
Tasting of Green hill Wexford Strawberries, Yuzu Meringue, Caramelised White Chocolate Powder.
OR
Tea Or Coffee.

All Main Courses come with complimentary, Stir Fry Veg & Potato Gratin.

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3 Courses for €28.95

Sample Menu – From 5.30-6.30pm Tuesday – Saturday.
(Early Bird does not run on a Bank Holiday Sunday or from the 19th of October to 7th of November)

Starter

Citrus Cured Salmon, Horseradish Creme fresh, Mooncoin Baby Beetroot and Purée, Olive Oil Tuile.
Meylers Smoked Haddock and Leek Chowder, Parsley Oil.
Ardsallagh Goats Cheese Foam, Toasted Brioche, Home Dried Tomato, Black Olive Tapenade, Wild rocket, and Frisée.

Main Course

Flat Fish of The Day, Carrot Purée, Buttered Carrots, Carrot and Ginger froth.
Kilmore Hake, Sweet Pea Purée, Sea Lettuce Butter, Sea Lettuce Tapenade.
Richie Doyles Spring Lamb Noisette, Sweet Breads in Crumb, Tomato Cous Cous.
Pearl Barley Risotto, Pea Purée, Fermented Beetroot and Cabbage, Garden leeks, Roast Garlic Creme Fresh.

Dessert

Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream.
Fig and Chocolate Mousse, Orange Mascarpone, Poached Fig, Chocolate Powder & Tuile.
Tasting of Green hill Wexford Strawberries, Yuzu Meringue, Caramelised White Chocolate Powder.
OR
Tea Or Coffee.

All Main Courses come with complimentary, Stir Fry Veg & Potato Gratin.

Reserve Your Table

We do open some Bank Holiday Sundays.

Our opening times for the Opera Festival will be:
19th October to the 5th November from 5pm.
Closed from the 6th-8th reopen on the 9th of November.

3 Courses €35

Sample Menu

Starter

Ardsallagh Goats Cheese Foam, Toasted Brioche, Tapenade, Home-Dried Tomato, Tomato Marinara.
Pickled Mackerel, Horseradish Creme fresh, Mooncoin Baby Beetroot and Purée, Olive Oil Tuile.
Meylers Smoked Haddock and Leek Chowder, Parsley Oil.
Richie Doyle’s Free-Range Confit Pork Belly, Six Week Fermented Sauerkraut, Apple Puree, Black Pepper Crumble.

Main Course

Flat Fish of The Day, Carrot Purée, Buttered Carrots, Carrot and Ginger froth.
Kilmore Hake, Sweet Pea Purée, Sea Lettuce Butter, Sea Lettuce Tapenade.
Mussels and Cider, Nick George’s Wild Mushrooms and Bacon, Spinach.
Richie Doyles Spring Lamb Noisette, Sweet Breads in Crumb, Tomato Cous Cous.
Pearl Barley Risotto, Pea Purée, Fermented Beetroot and Cabbage, Garden leeks, Roast Garlic Creme Fresh.

*All Main Courses come with complimentary, Potato Gratin & Stir Fry Veg with Hollandaise Sauce.

Dessert

Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream.
Carrot Cake Baked Alaska, Orange Sorbet, Carrot and Orange Foam.
White Chocolate Bavarois, Dark Chocolate Glaze, Brownie, Chocolate foam, 100s & 1000s.
Fig and Chocolate Mousse, Orange Mascarpone, Poached Fig, Chocolate Powder & Tuile.
Autumn Berry Triffle Strawberries, Raspberries, Vanilla Sponge, Yuzu Meringue, Raspberry Sorbet, Vanilla Cream.

Stir-fry Veg with Hollandaise Sauce – €3.50
Gratin – €3.50
Bread – €1.00 per portion
Side Salad – €3.00
New Boiled Potatoes – €3.50

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3 Courses €35

Sample Menu

Starter

Ardsallagh Goats Cheese Foam, Toasted Brioche, Tapenade, Home-Dried Tomato, Tomato Marinara.
Pickled Mackerel, Horseradish Creme fresh, Mooncoin Baby Beetroot and Purée, Olive Oil Tuile.
Meylers Smoked Haddock and Leek Chowder, Parsley Oil.
Richie Doyle’s Free-Range Confit Pork Belly, Six Week Fermented Sauerkraut, Apple Puree, Black Pepper Crumble.

Main Course

Flat Fish of The Day, Carrot Purée, Buttered Carrots, Carrot and Ginger froth.
Kilmore Hake, Sweet Pea Purée, Sea Lettuce Butter, Sea Lettuce Tapenade.
Mussels and Cider, Nick George’s Wild Mushrooms and Bacon, Spinach.
Richie Doyles Spring Lamb Noisette, Sweet Breads in Crumb, Tomato Cous Cous.
Pearl Barley Risotto, Pea Purée, Fermented Beetroot and Cabbage, Garden leeks, Roast Garlic Creme Fresh.

*All Main Courses come with complimentary, Potato Gratin & Stir Fry Veg with Hollandaise Sauce.

Dessert

Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream.
Carrot Cake Baked Alaska, Orange Sorbet, Carrot and Orange Foam.
White Chocolate Bavarois, Dark Chocolate Glaze, Brownie, Chocolate foam, 100s & 1000s.
Fig and Chocolate Mousse, Orange Mascarpone, Poached Fig, Chocolate Powder & Tuile.
Autumn Berry Triffle Strawberries, Raspberries, Vanilla Sponge, Yuzu Meringue, Raspberry Sorbet, Vanilla Cream.

Stir-fry Veg with Hollandaise Sauce – €3.50
Gratin – €3.50
Bread – €1.00 per portion
Side Salad – €3.00
New Boiled Potatoes – €3.50

la cote menu banner fresh seafood

3 Courses from €35

Sample Menu

Starter

Pickled Mackerel, Horseradish Creme fresh, Cauliflower Beignet and Puree Olive Oil Tuile.
Mylers Smoked Haddock and Leek Chowder, Parsley Oil.
Ardsallagh Goats Cheese Foam, Home-Dried Tomato, Black Olive Tapenade, Wild rocket and Frise.
Richie Doyle’s Free-Range Confit Pork Belly, Six Week Fermented Sauerkraut, Apple Purée.

Main Course

Flat Fish of The Day, Carrot Purée, Buttered Carrots, Carrot and Ginger froth.
Kilmore Hake, Sweet Pea Purée, Sea Lettuce Butter, Sea Lettuce Tapenade.
Mussels and Cider, Nick George’s Wild Mushrooms and Bacon, Spinach.
Richie Doyles Spring Lamb Noisette.
La Côte Veg Plate.

*All Main Courses come with complimentary Potato Gratin & Stir Fry Veg with Hollandaise Sauce.

Dessert

Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream.
Fig and Chocolate Mousse, Orange Mascarpone, Poached Fig, Chocolate Powder & Tuile.
Autumn Berry Triffle Strawberries, Raspberries, Yuzu Meringue, Raspberry Sorbet, Vanilla Cream.

Menu Subject to change.

la cote menu coeliac seafood

3 Courses from €35

Sample Menu

Starter

Pickled Mackerel, Horseradish Creme fresh, Cauliflower Beignet and Puree Olive Oil Tuile.
Mylers Smoked Haddock and Leek Chowder, Parsley Oil.
Ardsallagh Goats Cheese Foam, Home-Dried Tomato, Black Olive Tapenade, Wild rocket and Frise.
Richie Doyle’s Free-Range Confit Pork Belly, Six Week Fermented Sauerkraut, Apple Purée.

Main Course

Flat Fish of The Day, Carrot Purée, Buttered Carrots, Carrot and Ginger froth.
Kilmore Hake, Sweet Pea Purée, Sea Lettuce Butter, Sea Lettuce Tapenade.
Mussels and Cider, Nick George’s Wild Mushrooms and Bacon, Spinach.
Richie Doyles Spring Lamb Noisette.
La Côte Veg Plate.

*All Main Courses come with complimentary Potato Gratin & Stir Fry Veg with Hollandaise Sauce.

Dessert

Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream.
Fig and Chocolate Mousse, Orange Mascarpone, Poached Fig, Chocolate Powder & Tuile.
Autumn Berry Triffle Strawberries, Raspberries, Yuzu Meringue, Raspberry Sorbet, Vanilla Cream.

All Menus Subject to change.

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À La Carte

Sample Menu

 Ardsallagh Goats Cheese Foam, Toasted Brioche, Tapenade, Home-Dried Tomato, Tomato Marinara 8.50.
Pickled Mackerel, 
Horseradish Creme fresh, Mooncoin Baby Beetroot and Purée, Olive Oil Tuile 8.50.
Mylers Smoked Haddock
and Leek Chowder, Parsley Oil 8.50.
Ritchie Doyle’s Free-Range Confit Pork Belly, Six Week Fermented Sauerkraut, Apple Puree, Black Pepper Crumble 8.50.
Pan Seared Scollop and Prawns, Garlic Butter, Herb Crumb 12.00.
Ravioli of South Coast Lobster, Dressed Iceberg, Lobster Bisque 14.00
Wexford Brown Crab Panna Cotta, Crab Mayo, Tempura Claw 13.00

Main Course

Flat Fish of The Day, Carrot Purée, Buttered Carrots, Carrot and Ginger froth 22.95.
Kilmore Hake, Sweet Pea Purée, Sea Lettuce Butter, Sea Lettuce Tapenade 22.95.
Wexford Mussels and Cider, Nick George’s Wild Mushrooms and Bacon, Spinach 22.95.
Richie Doyles Spring Lamb Noisette and Shoulder, Tomato Cous Cous 22.95.
Pearl Barley Risotto, Pea Purée, Fermented Beetroot and Cabbage, Garden leeks, Roast Garlic Creme Fresh 22.95.
Hereford Beef Fillet, Ox Cheek Croquet, Mushroom Chutney, Red Wine Onions 29.95
Surf and Turf Option- with Prawns and Bisque 31.95.
Roast Monkfish, Prawn Gnocchi, Saffron Cream, Ratatouille, Rouille, Potato Rosti 28.95.
Market Fish Special, Cauliflower and Truffle Purée, Caper and Raisin, Brandade
Croquette 27.95.

*All Main Courses come with complimentary, Potato Gratin & Stir Fry Veg with Hollandaise Sauce.

Dessert

Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream 8.00.
Carrot Cake Baked Alaska, Orange Sorbet, Carrot and Orange Foam 8.00.
White Chocolate Bavarois, Dark Chocolate Glaze, Brownie, Chocolate foam,100s & 1000s 8.00.
Fig and Chocolate Mousse, Orange Mascarpone, Poached Fig, Chocolate Powder & Tuile 8.00.
Autumn Berry Trifle Strawberries, Raspberries, Vanilla Sponge, Yuzu Meringue, Raspberry Sorbet, Cream.Vanilla Cream 8.00.
Assiette of Irish Cheese, Homemade Crackers and Pear Cheese 11.00.

Stir-fry Veg with Hollandaise Sauce – €3.50
Gratin – €3.50
Bread – €1.00 per portion
Side Salad – €3.00
New Boiled Potatoes – €3.50

Menu Subject to change.

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À La Carte

Sample Menu

 Ardsallagh Goats Cheese Foam, Toasted Brioche, Tapenade, Home-Dried Tomato, Tomato Marinara 8.50.
Pickled Mackerel, 
Horseradish Creme fresh, Mooncoin Baby Beetroot and Purée, Olive Oil Tuile 8.50.
Mylers Smoked Haddock
and Leek Chowder, Parsley Oil 8.50.
Ritchie Doyle’s Free-Range Confit Pork Belly, Six Week Fermented Sauerkraut, Apple Puree, Black Pepper Crumble 8.50.
Pan Seared Scollop and Prawns, Garlic Butter, Herb Crumb 12.00.
Ravioli of South Coast Lobster, Dressed Iceberg, Lobster Bisque 14.00
Wexford Brown Crab Panna Cotta, Crab Mayo, Tempura Claw 13.00

Main Course

Flat Fish of The Day, Carrot Purée, Buttered Carrots, Carrot and Ginger froth 22.95.
Kilmore Hake, Sweet Pea Purée, Sea Lettuce Butter, Sea Lettuce Tapenade 22.95.
Wexford Mussels and Cider, Nick George’s Wild Mushrooms and Bacon, Spinach 22.95.
Richie Doyles Spring Lamb Noisette and Shoulder, Tomato Cous Cous 22.95.
Pearl Barley Risotto, Pea Purée, Fermented Beetroot and Cabbage, Garden leeks, Roast Garlic Creme Fresh 22.95.
Hereford Beef Fillet, Ox Cheek Croquet, Mushroom Chutney, Red Wine Onions 29.95
Surf and Turf Option- with Prawns and Bisque 31.95.
Roast Monkfish, Prawn Gnocchi, Saffron Cream, Ratatouille, Rouille, Potato Rosti 28.95.
Market Fish Special, Cauliflower and Truffle Purée, Caper and Raisin, Brandade
Croquette 27.95.

*All Main Courses come with complimentary, Potato Gratin & Stir Fry Veg with Hollandaise Sauce.

Dessert

Warm Toffee Apple Crumble, Caramel Sauce & Cinnamon Ice-Cream 8.00.
Carrot Cake Baked Alaska, Orange Sorbet, Carrot and Orange Foam 8.00.
White Chocolate Bavarois, Dark Chocolate Glaze, Brownie, Chocolate foam,100s & 1000s 8.00.
Fig and Chocolate Mousse, Orange Mascarpone, Poached Fig, Chocolate Powder & Tuile 8.00.
Autumn Berry Trifle Strawberries, Raspberries, Vanilla Sponge, Yuzu Meringue, Raspberry Sorbet, Cream.Vanilla Cream 8.00.
Assiette of Irish Cheese, Homemade Crackers and Pear Cheese 11.00.

Stir-fry Veg with Hollandaise Sauce – €3.50
Gratin – €3.50
Bread – €1.00 per portion
Side Salad – €3.00
New Boiled Potatoes – €3.50

Menu Subject to change.