Our Menu

Tossed in your choice of Buffalo, Garlic Chili Soy, or Dry Rub. Comes with carrots, celery, and enough ranch or blue cheese to drown your regrets.

Shishito Peppers flame blistered, topped with sesame seeds. These are not your everyday peppers, One in a bunch may be a firecracker – may the luck of the Irish help you dodge it.

Edamame steamed and tossed with your choice: sea salt (for the sensible), spicy (for the daring), or truffle (for the posh cousin from Dublin).

Brined, tempura-fried, and served with honey mustard. Classy enough for Sunday dinner, rowdy enough for a Friday pint.

Crispy hand-cut chips smothered in rich gravy and cheese curds. The Canadian-Irish cousin no one talks about but everyone loves.

Golden hush puppies loaded with shrimp, cheddar, and jalapeño. Comes with a cilantro lime aioli and a whisper from Saint Patrick himself.

Our grown-up take on fried cheese—because mozzarella sticks are for the wee ones. Brie wheels soaked, pecan-panko crusted, flash-fried and baked until gooey. Served with a raspberry coulis that’s fancier than your aunt’s china.

Lightly battered, flash-fried, and tossed in our spicy-sweet “blow-yer-head-off” sauce. Boom goes the shrimp!

All the sass of the shrimp version, but plant-based. Even your vegan friend will dance a jig.

A bubbling crock of caramelized onions, rich broth, cheesy crouton—like a hug from a French granny and an Irish pub all at once.

A hearty blend of beef, beans, and bold spices. Warms your bones and your soul—might cause spontaneous storytelling.

Mixed greens, grape tomatoes, cucumber, red onion, and honey balsamic. Green enough to pass for a side of the Irish countryside.

Classic Caesar with freshly shaved parmesan cheese and croutons. Add chicken or shrimp if you’re feelin’ fancy (or hungry like a horse).

Tempura-fried chicken, pickled veg, jalapeño, cilantro, and sweet soy glaze. Irish heart, Asian soul, complete confusion.

Thin-sliced beef drowned in whiz. Add sautéed onions or mushrooms—go on, be bold.

Fried shrimp stacked high with lettuce, tomato, pickles, and garlic aioli. It’s got more layers than an Irish mammy’s advice.

Slow-roasted beef with Swiss cheese and homemade jus. Comes with an instant “Ahh, that’ll do" feeling.

Prime beef patty, lettuce, tomato, onion on a brioche bun. Add cheese, bacon, and fries—because moderation is for Mondays.

Thin-sliced chicken drowned in whiz. Add sautéed onions or mushrooms—go on, be bold.

Named after the legendary Irish giant himself—this ribeye is grilled to perfection and served with roasted garlic mash, seasonal veg, and chimichurri bold enough to wake the ancestors.

Fall-off-the-bone ribs with tamarind BBQ sauce, grilled corn, slaw, and chips. Tastes like summer at the Cliffs of Moher.

Crispy beer-battered haddock, house slaw, and a pile of golden fries. The crown jewel of any Irish pub worth its salt (and vinegar).

Seasoned beef patty on a crispy rice cake, sunny-side egg, and a mushroom-bacon gravy that’ll make you sing Danny Boy.

Roasted, glazed, and served with slaw, fries, and buttered corn. Finger-lickin’ like Ma used to make—if Ma had a smoker.