Supper

Served with Tullamore Dew aioli.

Served with buffalo sauce.

Your choice of grilled or fried.

Roasted portobello mushrooms with caramelized onion chutney.

Served with grilled artisan ciabatta with balsamic and olive oil.

Chef's selection of curated Irish cheeses and house cured meats, served with flame-grilled artisan ciabatta and Kerrygold butter. Ask your server for today's selection.

Chunks of grass-fed beef, portobello mushrooms and veggies simmered in a Guinness beef broth. Skillet baked and topped with flaky pastry or mashed potatoes.

Grass fed ground beef, wood roasted mirepoix, portobello mushrooms and garden peas in a tomato-based broth. *Vegetarian Shepard's Pie available upon request.

Organic Jidori chicken breast, wood roasted carrot and garden peas in a creamy tomato base. Skillet baked and topped with flaky pastry or mashed potatoes.

Wild Atlantic beer battered cod filet, house cut steak fries, mushy peas and tartar sauce.

Irish pork banger, caramelized onions, mashed potato, mushy peas and house jus.

Organic Jidori chicken, blends of Marsala, spices and vegetables served with basmati rice and caramelized onion chutney.

Simmered in a garlic saffron broth. Served with house cut fries and flame-grilled artisan ciabatta.

House cured corned beef and cabbage. Served with mashed potatoes, gravy and market fresh veggies.

Served with hot custard or vanilla bean ice cream.

Served with hot custard or vanilla bean ice cream.

Caramelized Pink Lady apples and cinnamon in a delicate crust. Served with hot custard or vanilla bean ice cream.