Brian Boru Restaurant and Pub

potato cakes mixed with cashel blue cheese, asiago, sharp cheddar, onions, peppers, breaded, shallow fried, served with ranch dressing

tasty bites of our tender corned beef dipped in beer batter and flash-fried, served with a bistro mustard sauce

plump and juicy "chesapeake pride" oysters dusted with seasoned flour, shallow-fried and served with our signature coleslaw

baby spinach and lump crabmeat bound together with cream cheese and seasonings, served in a bread boule

fresh sea scallops blackened and pan seared, served on mini potato boxty over hydroponic mixed greens, drizzled with a light sesame ginger glaze

from miss peggy's old annapolis recipe, two mini crab cakes fresh jumbo lump crab meat, served with our signature coleslaw

calamari rings lightly dusted in seasoned flour, flash-fried, served with our homemade cocktail sauce

fresh prince edward island mussels steamed and served in our home-style tomato garlic and parsley cream sauce with a hint of jameson irish whiskey

fresh cabbage leaves stuffed with corned beef and potato, steamed and served with our wholegrain irish mustard sauce

tenderloin of lamb marinated in olive oil, garlic and rosemary, skewered with onions and peppers, served over hydroponic greens with a sweet pepper sauce

our signature spicy recipe using fresh tomatoes and onions with an irish whiskey finishits the local favorite

a traditional irish soup made with an old killkenny recipe with potatoes, leeks and fresh cream

the original recipe using tender cubes of lamb braised with large chunks of celery, onion, and carrot topped with a scoop of mashed potato

tender breast of chicken cooked in a casserole with mushroom, celery, onion, and carrot, topped with creamy mashed potato

an old irish specialtya hearty plateful of imported irish rashers, sausages, black and white pudding, two eggs over easy, irish chips and grilled sliced tomato

a traditional potato pancake topped with portabella mushrooms, onions, spinach, garlic and peppers all sauteed and topped with melted provolone and cheddar cheese smothered with a chunky tomato and basil sauce

filets of alaskan pollock, dipped in our homemade beer batter, deep fried to a golden brown, served with irish chips and tartare sauce

ground beef sirloin cooked in a casserole with onion, peas, and carrot, topped with mashed potato

a "firstcut" of corned beef, slow cooked for hours with a blend of herbs and spices, served with braised cabbage, colcannon potatoes and carrots and parsnips

tender chunks of beef marinated in an irish stout, braised and stewed with large chunks of celery, carrot, and onion, topped with a scoop of mashed potato

mix of seasonal greens, romaine, grape tomatoes, sweet peppers, shredded carrots, sliced onion and cucumber with our balsamic vinaigrette dressing

romaine lettuce, crumbled cashel blue cheese, roasted walnuts, dried craisins with our raspberry honey dressing

chopped romaine lettuce, grated parmesan and asiago cheese, whole grain croutons, all tossed in an irish mustard caesar dressing.

fresh baby spinach leaves, crumbled feta cheese, sliced cucumber, chopped red and green peppers and sliced vidalia onion, with a homemade balsamic vinaigrette dressing.

five jumbo sea scallops blackened and pan seared, over our caesar salad

marinated chicken tenderloins lightly seasoned, oven baked and served over our tigin (house) salad

hydroponic boston bibb lettuce served with our homemade citrus vinaigrette dressing, topped with onions, craisins, toasted almonds and mandarin oranges

slow roasted prime rib sliced and served warm over our own chieftain salad with our homemade balsamic vinaigrette

scallops and shrimp seasoned, broiled, and served over our fresh baby spinach salad with a citrus vinaigrette

our signature irish caesar tossed with our firstcut of corned beef

fresh atlantic salmon, sliced, seasoned, oven baked and served warm over our baby spinach salad

an annapolis favoritea fresh jumbo lump crab cake broiled and served over our chieftain salad with our citrus vinaigrette dressing

a pair of rosemary marinated lamb tenderloin, pepper and onion skewers, char-grilled and served over hydroponic mixed seasonal greens with fresh basil, tomatoes, mozzarella cheese and balsamic- mustard vinaigrette all in a crispy irish boxty shell

a home-style pot roast slow cooked with mixed vegetables and served over irish champ potatoes with mushroom gravy

calves liver griddle-fried to a golden brown, topped with bacon sauteed onion and accompanied by irish champ potato

our 12oz center cut hereford strip steak, char grilled and finished in the oven, served with a peppercorn cream sauce and accompanied by a twice baked blue cheese potato

sauteed chicken breast and portabella, finished in an asiago garlic cream sauce, tossed with fettuccine and steamed fresh vegetables

a tender chicken breast stuffed with cashel blue cheese, wrapped with a strip of irish cured bacon, oven roasted and served with traditional irish colcannon potatoes

loin of pork lightly seasoned, slow roasted in the oven and served with a magners pan gravy, accompanied by irish champ potatoes and mashed carrots and parsnips

available thursday thru sunday after 5: 00 pm choice certified angus prime rib seared with a special crisp seasoning and slow roasted, hand cut and finished with au jus, served with an oven baked potato and sour cream. precooked weight

a fresh filet of atlantic salmon lightly dusted with cajun seasonings, oven baked, topped with a wholegrain mustard butter and accompanied by garden rice

fresh large pan seared scallops, baked in a casserole dish, topped with asiago cheese and roasted garlic butter, served with rice and vegetables

a fresh jumbo lump crab cake accompanied by a half dozen guinness fried oysters, served with irish chips and our signature coleslaw

a fresh filet of atlantic salmon stuffed with seasoned jumbo lump crabmeat, oven baked and served with a fresh herb cream sauce, accompanied by garden rice

a generous platter of oven baked shrimp and salmon, pan seared scallops, fried oysters, served with irish champ potatoes.

from miss peggys old annapolis recipe, two large crab cakes made only with fresh jumbo lump crabmeat, oven baked and served with garden rice accompanied by our homemade tartar sauce

large gulf shrimp seared in a hot skillet with fresh spinach, garlic and lemon juice, tossed with fresh fettuccine and steamed vegetables

carrots and parsnips, garden rice, cabbage, side salad, steamed vegetables, irish champ, colcannon, twice baked blue cheese potato, irish chips, baked potato, blue cheese mashed potato, fresh fruit, fettuccine pasta

chocolate mousse flavored with espresso and baileys irish cream and topped with fresh whipped cream

old fashioned irish bread pudding with currants, served warm with birds vanilla custard

a traditional dessert topped with fresh vanilla-infused whipped cream

a deliciously rich chocolate cake with seven layers and fudge icing... perfect for sharing

served hot with a scoop of vanilla ice cream