tender bibb lettuce dressed with a balsamic vinaigrette, walnuts, and cashel blue, a soft, farmhousecheese 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
homemade with red onions and dijon mayo, served with fruit or as a sandwich with irish chips
a light meal of smoked salmon, diced red onion, and tomatoes served on baby arugula with a lemon-herb dressing
baby spinach leaves tossed in a warm bacon dressing with red onion and red peppers, and topped with pears, a grilled orange slice and blue cheese crumbles
small shrimp mixed with yellow and green onions, shallots, red peppers and celery, then tossed in a lemon-herb vinaigrette and served with field mix and tomatoes
diced chicken and apples, mixed with walnut pieces in a soy-ginger vinaigrette and served on bibb lettuce
a 4 oz. portion of salmon, blackened with the rover's special spice blend and served with a strawberry vinaigrette atop leaf and romaine lettuces, squash, peppers, honeydew melon, mushrooms, tomato, onion and cucumber
the same blackened beef tenderloin and cashel blue cheese served as an appetizer, but a larger portion, set atop lettuces, diced tomatoes, and onions, and dressed with a soy-ginger vinaigrette
baby arugula, mixed with tomatoes and topped with shrimp & cashews in a warm lemon vinaigrette. the recipe comes from patricia cahill, chef/owner of flappers in tulla, co. clare
triangle of stuffed and toasted foccacia: ham & swiss, portabella, red pepper, cream cheese & swiss
hand-pattied 6 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
salmon rillettes, bacon, lettuce and tomato served on a french roll, with irish chips
ground lamb and beef, hand pattied 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
a giant toasted sandwich of thickly sliced homemade bread, diced sauteed veggies and melted cheddar
shrimp salad mixed with a caper-dijon mayo and sandwiched with melted swiss cheese on toasted sourdough. served with slaw
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 aoli
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
three cabbage rolls, stuffed with ground lamb and smoked cheddar, topped with a red wine reduction and served with champ
a famous dish from the old-time dublin street markets, this is a casserole of smoked haddock and salmon, sauteed shrimp, garlic, onion and tomato baked in paprika cream and topped with melted swiss
mild, handmade irish sausages and mashed potatoes - a pub classic
eggplant, portabella mushroom and other vegetables of the season, baked in a curried tomato chutney and topped with parmesan. served with toasted foccacia
a mix of fresh and smoked salmon and cod, fried and served with veg and mash. the recipe comes from ballymaloe cookery school
a marinated, grilled portabella mushroom cap stacked on grilled zucchini, squash, red peppers and eggplant, and sauced with a roasted red pepper vinaigrette
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")
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, homemade apple chutney, branston pickle and colman's mustard
a 7-8 oz. portion of icelandic cod, fried extra crispy like the old-time dublin "chippers"
home-made beef stew served in a bread bowl and topped with mashed potatoes and cheese
your server can describe the day's seafood special mkt price
juniper-marinated ham, grilled and topped with a honey and brown sugar glaze
two grilled chicken breasts glazed with a reduction of irish rover red ale and cumin
seasoned pork loin rolled around a creamy filling of spinach, mushrooms, red peppers, shallots, walnuts and parmesan and sauced with a red wine demi-glaze
fresh salmon, grilled and topped with chef's choice of sauce
spice-rubbed, pan-sauteed chicken breasts accompanied by a savory bread pudding of mushrooms and cashel blue cheese. served with a mornay sauce
a 10 oz. center cut of top sirloin, grilled to order and served with a whiskey-mushroom 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.
crispy griddle-fried cakes of mashed potato, onion, and vegetable
deep-fried savouries of hard-boiled egg and sausage which are a staple in english pubs each
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 famour batter
a large mushroom cap filled with blue cheese, smoked & red onion
wedges of brie cheese, coated with nuts, fried and served with a raspberry sauce
an anglo-irish favorite of cake, berries, custard, and freshly whipped cream
the smooth taste of the famous irish cream liqueur
flourless chocolate cake topped with chocolate mousse and bailey's cream
cinnamon-scented and served warm with whiskey-caramel sauce and cream
silky egg custard, flavored with a hint of irish mist liqueur, and topped with caramel
dense, moist spice cake served warm with a creamy caramel topping and whipped cream
fetzer valley oaks white zinfandel little penguin (australia) chardonnay, merlot, shiraz, cabernet
slightly sweet, slightly spicy, with lots of apricot and melon flavors.
light, refreshing and great with food.
crisp flavors and good acidity combine to make a food-friendly wine that's great for sipping, too
a delicate, fruity and slightly sweet wine from california. try it with the fried appetizers.
typical australian chard, with lots of fresh fruit, a bit of oak, and a little more complexity than the price suggests
central coast grapes provide tropical fruit and pear flavors, and oak aging adds a bit of vanilla for a wine that has more body than our other chardonnay, but is still easy to drink
yummy, ripe fruit, creamy oak and firm tannins create an elegant but easy-going wine
a fairly complex pinot, with a bit of syrah adding to the deep, rich berry flavors and earthy tobacco aroma
a new effort from one of the founders of california's popular blackstone label. the wine's deep, rich flavors enhance any meat dish, and also bring out the best in cheeses.
big, oaky and perfect for burgers and steaks.
irish rover red
guinness stout, harp lager, smithwick's irish ale
fuller's esb, newcastle brown ale, boddington cream ale
ask your server
bushmill's triple wood 16 yr. single malt, bushmills 1608 blend, bushmills 21-year single malt
redbreast 15-year, tullamore dew 12-year
single malt scotches aberlour, glenmorangie, macallan
jameson 18-year, jameson gold reserve, jameson rarest vintage reserve midleton very rare
blanton's, bookers, basil hayden, knob creek, ridgemont reserve 1792, woodford reserve pappy van winkle 20-year $8.95
The Irish Rover does not have online ordering available.
To place an order, please call the restaurant at 502-899-3544
Hours of Service:
Monday: 11:00am - 9:00pm
Tuesday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
Thursday: 11:00am - 9:00pm
Friday: 11:00am - 10:00pm
Saturday: 11:00am - 10:00pm
Sunday: 12:00pm - 9:00pm(Hours of Service May Vary)
Disclaimer: Prices and availability are subject to change