아이리쉬 로버

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

korbel brut

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

tennent's lager

fuller's esb, newcastle brown ale, boddington cream ale

woodchuck cider

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

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

korbel brut

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

tennent's lager

fuller's esb, newcastle brown ale, boddington cream ale

woodchuck cider

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