Togarashi spice seared tuna layered with crispy wontons, pickled cucumber, seaweed salad, and served with ginger soy and a wasabi vinaigrette.
Jumbo sea scallops blackened and served with a raspberry & mango coulis.
Our Chef's own crab cakes with sautéed spinach and red pepper salsa.
With mixed greens, fresh berries, crostini and a balsamic drizzle.
With pico de gallo, a tequila lime sour cream, and guacamole.
Italian bread served with sliced tomato, basil, olive oil and garlic with mozzarella cheese.
With a spicy sweet & sour sauce.
Chili and coffee rubbed, slow roasted then topped with a green apple slaw.
Baked with applewood smoked bacon and Asiago crust.
With a Jameson cocktail sauce.
Layers of grilled marinated vegetables and fresh mozzarella cheese finished with a balsamic reduction & herb infused oil.
Steamed with white wine, leeks, toasted garlic and fresh herbs.
Smoked salmon atop grilled flat bread with a dill aioli, capers, red onion, lemon zest, cracked black pepper and garlic oil.
The traditional way.
A crisp wedge of iceberg lettuce topped with bleu cheese dressing, crumbled bacon and plum tomatoes.
A creamy crab soup with a touch of sherry.
Our Chef's own crab cakes with sautéed spinach, rémoulade sauce and red pepper salsa.
House made salmon cakes with lemon aioli and topped with a baby arugula salad.
Chicken topped with sliced tomato, basil, olive oil & garlic with mozzarella cheese.
Irish sausage with garlic-mashed, caramelized onions and a rich brown demi-glace.
With garlic butter also available Cajun style with raspberry & mango coulis.
topped with an organic honey & whole grain mustard finished with Guinness demi-glace.
Lightly breaded and pan fried chicken topped with a baby arugula salad & shaved parmesan cheese.
Braised beef with sweet peas, carrots and Vidalia onion over garlic mashed potatoes topped with an Asiago crisp.
Fresh summer vegetables with gluten free penne pasta tossed with garlic, extra virgin olive oil and fresh herbs.
Choice Filet Mignon.
A creamy crab soup with a touch of sherry.
Chef's daily selection.
Spinach with applewood smoked bacon, red onion, dried cranberries, toasted almonds, feta cheese and a honey-balsamic vinaigrette.
Rare pepper seared tuna, mandarin oranges, hearts of palm, red onion, candied walnuts with mixed field greens and a citrus vinaigrette.
Steamed with white wine, leeks, toasted garlic and fresh herbs.
With a pico de gallo, guacamole and a tequila lime sour cream.
With duck bacon, lettuce, tomato and avocado on multi grain bread.
With a fig jam on multi grain bread.
With Irish cheddar and Jameson BBQ sauce on a onion roll.
Served with a Side Salad.
Served on a kaiser roll with lettuce, tomato & remoulade sauce.
Topped with American cheese, served with lettuce, tomato, onion and fries.
Thinly sliced corned beef piled high on rye bread, with Swiss cheese, cole slaw and Russian dressing served with steak fries.
Thinly sliced & grilled on rye bread, topped with swiss cheese, sauerkraut and Russian dressing served with steak fries.
Prime Rib thinly sliced, topped with horseradish, provolone cheese and served with au jus and steak fries.
Fresh flaky cod deep fried in a Guinness Beer Batter served with cole slaw and steak fries.
Hours of Service:
Friday: 04:00PM - 08:00PM
Monday: Closed
Sunday: Closed
Tuesday: Closed
Saturday: 04:00PM - 08:00PM
Thursday: Closed
Wednesday: Closed
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.