The best served simply with lemon, onion, brown soda bread and butter.

Louisville’s famous spread o cream cheese, onion, and grated cucumber, served with toasted French bread.

Crispy griddle-fried cakes of mashed potato, onion, and vegetable.

Fresh mushrooms sauteed in butter & garlic and served with Marie Rose sauce.

Fried rounds of cheddar and green onion.

A homemade spread of salmon and cream cheese served with brown soda bread.

Three pan-fried rounds of sweet crab meat mixed with red peppers, onions, and breadcrumbs.

Mashed potatoes, smoked salmon, onion & dill, fried and served with dill mayo.

A tasty mix of ham, chicken, and swiss, deep-fried in our famous batter.

It’s not dessert. It’s a cheesecake of blue cheese, herbs, and cream cheese in a walnut crust, served warm with brown soda bread, a garnish of baby spinach and a pear vinaigrette.

Poached and smoked salmon, flaked and tossed with green onion in a caper-dijon mayo. Served with toasted french bread.

Deep-fried savories of hard-boiled egg and sausage which are a staple in English pubs.

Choice of dressings.

Tender bibb lettuce dressed in a balsamic vinaigrette, walnuts, and Cashel blue, a soft, farmhouse cheese made near the rock of Cashel, the ancient seat of the high kings in county Tipperary.

Field mix tossed with strawberry vinaigrette and topped with blue cheese crumbles, chopped bacon, red onion and diced tomatoes.

A light meal of smoked salmon diced red onion, and tomatoes served on Spring Mix with a lemon-herb dressing.

Baby spinach leaves topped with red onion, sliced pears, candied walnuts, and blue cheese crumbles.

Diced chicken and apples, mixed with walnut pieces in a soy-ginger vinaigrette and served on bibb lettuce.

Three cabbage rolls, stuffed with ground lamb and smoked cheddar, topped with a red wine reduction and served with a champ.

Fresh salmon and cod in a creamy bechamel sauce with onions, leeks, garlic, and carrots, topped with mash, parmesan, and green onions.

Mild, handmade Irish sausages, and mashed potatoes served with caramelized onions and beef gravy.

Not as fiery as a typical vindaloo, ours features seasonal veggies, potatoes, and chickpeas in a mild yellow curry. Served with french bread.

Home-made beef stew served in a bread bowl and topped with mashed potatoes and cheese.

A casserole of potatoes, cream, smoked salmon, swiss and parmesan served with the veg of the day. We’ve adapted the recipe from the menu of Aherne’s, a world-class seafood restaurant disguised as a family-run pub in the historic port city of Youghal - pronounced Yawl. Please contact the merchant for veg selection.

A mix of fresh and smoked salmon and cod, fried and served with veg and mash. The recipe comes from Ballymaloe cookery school.

Pork loin pan-sauteed with squash, carrots, bell peppers, and new potatoes in a Guinness teriyaki.

Seasonal vegetables, grilled and sauced with a roasted red pepper vinaigrette.

A rich mix of meat and vegetables simmered in the famous black beer of Ireland.

A changing selection of domestic and imported cheeses, served the traditional way, with brown soda bread, Branston pickle, and Colman's mustard market price add Cashel blue cheese.

Hand-patted 8 oz. burger, grilled to order, dressed and served on a toasted Kaiser bun with Irish chips.

Grilled chicken breast served dressed on a toasted bun, with dijon mayo and Irish chips.

Salmon rillettes, bacon, lettuce, and tomato served on a french roll, with Irish chips.

Ground lamb and beef, hand patted and grilled to order. Served with Irish chips.

Pork loin rubbed with Jamaican spices, grilled, dressed and served on a toasted kaiser roll with remoulade and Irish chips.

A grown-up’s grilled cheese, made with cheddar and mustard on thick slices of sourdough, served with Irish chips.

A giant toasted sandwich of thickly sliced homemade bread diced sauteed veggies and melted cheddar. Served with Irish chips.

Irish bangers on a toasted french roll with sauteed onions. Served with Irish chips.

A large grilled mushroom cap, topped with marinated, roasted red peppers and melted swiss. Served on a toasted bun with dijon aioli and Irish chips.

Sliced chicken breast and limerick ham, dressed and served on homemade sourdough with Irish chips.

A fresh salmon cake, grilled, dressed, on a toasted bun. Served with dill mayo and Irish chips.

Two grilled chicken breasts glazed with a reduction of red Ale, garlic, cumin, and cream.

Grilled pork medallions accompanied by a pear barbecue sauce.

Spice-rubbed, pan-sauteed chicken breasts accompanied by a savory bread pudding of mushrooms and Cashel blue cheese. Served with a reduction of a red ale, garlic, cumin, and cream.

The familiar orange pasta that’s every kid’s favorite.

Kid-size version of our signature dish.

American cheese on white bread served with Irish chips.

A smaller version of our pub burger grilled well-done and served on a store-bought bun with Irish chips.

Fried crispy and served with Irish chips.

Mild Irish sausages and mash.

Mashed potatoes mixed with other vegetables – a kid-pleaser that’s also healthy.

An anglo-Irish favorite of cake, berries, custard, and freshly whipped cream.

The smooth taste of the famous Irish creams liqueur.

Flourless chocolate cake topped with chocolate mousse and bailey’s cream.

Cinnamon-scented and served warm with whiskey-caramel sauce and cream.

Dense, moist spice cake served warm with a creamy caramel topping and whipped cream.