Mon - Fri 12pm till late / Sat & Sun 1pm till late

Early Dinner Menus

2 Course €24.50 3 Course €29.00 Available from Mon – Sat Till 6:30pm . Menu changes weekly – Excludes Bank Holidays & Special Celebrations days. Sunday Lunch Offer 3 Course Early Bird €24.50 Available from 1pm Till 5pm Kids Under 10 Eat Free From Our Kiddies Menu With Every Paying Adult Excluding Drinks

Early Dinner Menu – Week 1

Starters

Soup Of The Day (Please Ask Server) 

Farmed Goats Cheese & Walnut Croquette

Goats cheese croquette with roasted walnuts, caramelized red onion topped with fennel and gala apple, drizzled with honey and mustard. 

West Coast Mussels 

Steamed fresh mussels, garlic and parsley finished in a light white wine and hint of cream sauce served with garlic bread. 

Chicken Liver Parfait 

French Classic chicken liver pate accompanied with sweet cherry puree, mix nuts crumbs, baby leaves and crouton bread.

Mains

Irish Prime Rib Eye Steak (€6 Supplement) 

Char – grilled Rib Eye steak served with fresh season vegetables, hand cut chunky chips and choice of sauce on the side. 

Atlantic Salmon Filet 

Oven baked Salmon Filet served on a bed of soya and ginger stir fried vegetables, sesame seeds and creamy mash. 

Tagliatelli Pollo e Funghi 

Tagliatelli pasta with marinated pieces of char – grilled chicken and mushrooms tossed in white wine creamy sauce.

Pizza Quattro Stagioni 

Tomato sauce, mozzarella cheese, ham, pepperoni, mushrooms and roasted red peppers.

Dessert

Cheese Cake 

Tiramisu 

Creme Brulée

Early Dinner Menu – Week 2

Starters

Soup Of The Day (Please Ask Server)

Roasted Buffalo Chicken Wings

Overnight marinated chicken wings slowly cooked and served with choice of homemade garlic mayo or barbecue sauce.

Gamberoni Piccante

Pan-fried Jumbo prawns tossed in a hot spicy tomato sauce and hint of garlic served with sour dough crouton bread. 

Goats Cheese Crostini

Homemade crostini bread topped with goats cheese, fresh tomatoes and fresh basil pesto.

Mains

Braised Lamb Shank (€3 Supplement)

Marinated Overnigt Lamb Shank with Lemon and fresh mint, vegetables ratatouille and roasted potatoes, creamy cauliflower puree and rosemary jus.

Wild Cured Filet of Cod

Oven baked salmon filet of Cod, roasted baby potatoes, season vegetables and sweet cherry tomatoes, finished in a light white wine sauce.

Roasted Chicken Supreme alla Chasseur

Roasted chicken supreme, caramelised shallots on a bed of mash finished with a classic French Chasseur sauce.

Wild Forest Mushroom Risotto

The classic risotto dish that presses all the right buttons with an intense array of mixed wild and porcini mushrooms topped with parmesan shaves and fresh parsley.

Dessert

Profiteroles 

Tiramisu 

Panna Cotta

Early Dinner Menu – Week 3

Starters

Soup Of The Day (Please Ask Server) 

Confit Leg Of Duck

Roasted confit of duck, croquette of almond flakes combined with mash, red cabbage in a classic French orange and ginger sauce. 

West Coast Mussels 

Steamed fresh mussels, garlic and parsley finished in a light white wine and hint of cream sauce served with garlic bread. 

Slow Cooked Ribs 

Slow cooked country style pork ribs with homemade BBQ sauce served on a bed of spicy Asian salad and drizzled sesame garlic dressing.

Mains

Crispy Cider Pork Belly (€3 supplement) 

Slowly cooked pork belly, quince and apple purée, Alsace cabbage all finished with a delicious Amaretto and honey reduction served with roasted baby potatoes. 

Spigola al Profumo di Limone 

Seared fillet of Sea-bass tossed in a light white wine and lemon sauce, cherry tomatoes, shallot and basil accompanied with season vegetables and potato au gratin. 

Pollo Imperial 

Chargrilled supreme of chicken wrapped in Pharma-ham, filled with roasted red peppers & mozzarella cheese, served on a bed of Parmesan mash and asparagus surrounded with a creamy white wine sauce. 

Tagliatelle Funghi Porcini and Pancetta 

Tagliatelle pasta, wild & porcini mushrooms tossed in a white wine creamy sauce, parmesan cheese & truffle oil finished with Italian crispy pancetta.

Dessert

Cheese Cake 

Tiramisu 

Creme Brulée

Early Dinner Menu – Week 4

Starters

Soup Of The Day (Please Ask Server) 

Home Made Fish Cakes 

Served on a bed of mixed baby leaves, fresh tomatoes & drizzled with creamy balsamic reduction glaze & sweet chilli dip.

Asparagus Boudin Noir 

Clonakilty black pudding wrapped in parma-ham on a bed of asparagus finished with a light creamy cheese sauce. 

Chicken Caesar Salad

Mains

Roti De Canard (Served Medium Rare €5 Supplement)

Roasted Barbary Fillet of duck, carrot and thyme puree, steamed pak choi, new season roasted baby potatoes finished in a classic French ginger and orange sauce. 

Hake Fillet 

Roasted hake fillet marinated macedoine vegetables and roasted baby potatoes accompanied in a light aromatic creamy tomato sauce.

Tagliatelle con Ragu Selvatico 

Tagliatelle pasta served in a slow cooked ragout of wild venison, porcini mushrooms and bouquet of vegetables, lemon zest & hint of red wine, topped with parmesan shaves and drizzled of truffle oil. 

Risotto Rosso 

A classical risotto dish with a combination of beetroot and sweet potato, hint of butter and topped with parmesan shaves.


Menus are subject to change at any time.

Dessert

Coconut Panna Cotta 

Tiramisu 

Banana Split

Opening Hours

Maximilians Bistro

Maximilians Bistro and Wine Bar
Mon - Thur  5pm till late

Fri -12pm till late
Sat & Sun 1pm till late

Maximilians Taste of Italy
Sun - Tues 12pm - 10pm
Wed - Sat 12pm - 11pm

Find Us

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Maximilians Bistro

Superquinn (Supervalu) Shopping Centre

Main Street Blanchardstown

Dublin 15

https://www.tripadvisor.ie/Restaurant_Review-g1381349-d2197872-Reviews-Maximilians_Bistro_Wine_Bar-Blanchardstown_County_Dublin.html

Phone Numbers

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