SOUP
- Cheddar Ale with Crispy Potato Sticks
- Ruby Beet, Tomato and Dill with Caraway Sour Cream
SALAD
- Hearts of Romaine with Creamy Gorgonzola Dressing, Pears and Toasted Nuts
- Market Lettuces with Fresh Herbs and Pickled Shallots
- Spinach and Boston Lettuce Salad with Shaved Parmesan, Lingonberries and Irish Bacon
APPETIZERS
- Cashemole with House Made Corn Chips and Cocktail Tomatoes
- Irish Cheddar Whip with Grain Mustard, Shallots and Pickled Currants
- Warm Beets with Citrus, Poppy Seed Goat Cheese and Baby Leeks
- Beer Battered Onion Rings with a Green Goddess Dressing
- Cockles Sauteed with a Green Sauce and Crushed Red Pepper
- Oysters Kirkpatrick with Apple Wood Smoked Bacon, Cream and Spinach
- Smoked Salmon and Trout with Dill, Brown Bread, Capers, Onions and Horseradish
- Steak Bruschetta with Chilies, Lime, Spicy Cabbage and a Chipotle Aioli
ENTREES
- Corned Beef with Sauerkraut, Roasted Rutabaga, Pee Wee Potatoes, Beets and House Made Brown Bread
- Irish Fisherman’s Stew with Cod, Hake, Mussels and Scallops, Spinach, Celery Root and Grilled Bread
- Bangers and Mash with an Onion and Guiness Gravy
- Braised Lamb Shanks with Colcannon, Chantenay Carrots and Lamb Jus
- Maple Peppered Salmon with Asparagus Scotch Stovies and Water Cress
- Ham Grilled with a Cider Reduction, Cipolinni Onions, Sauteed Greens, Apple Slaw and Mashed Potatoes
- Cottage Pie with Braised Beef, Carrots, Mushrooms and Onions