Dinner Menu

Appetizers - ☘ GéarÚ Goile ☘

  • The Roasted Onion Shannon

    The shell of a sweet onion rubbed inside with roasted garlic, stuffed with roasted red peppers, fresh basil and fresh mozzarella cheese. Baked in the oven and served on a bed of sliced Roma tomatoes, pesto and a drizzle of olive oil and balsamic.

  • Mussels Donna Two Ways

    Steamed in a Broth of White Wine with Shallots. Garlic, Scallions, cream and Golden Curry
    or
    Mussels & Clams steamed in white wine, lemon, butter, garlic, shallots, parsley, and a touch of cream.

  • Crab Cake Colin

    Two pure lump crabmeat crab cakes with a honey mustard sauce. Not a fried, breaded crabcake.

  • Grilled Garlic Shrimp

    Pan seared shrimp served on toast points with roasted balsamic glazed tomatoes.

  • Mushrooms in Puff Pastry

    A wonderful blend of fresh mushrooms sautéed with shallots, scallions and garlic in a white wine butter sauce with a flaky puff pastry top.

Soup - ☘ Anraith ☘

  • My Kathleen’s Leek and Potato

    Creamy leek and potato soup topped with a crouton and melted cheese. (If the French can have onion, then I think the Irish can have potato)

  • Chef Billy’s Golden Onion

    An abundance of onions in a thickened flavorful apple and chicken broth topped with melted cheese.

Salads - ☘ SailÉad ☘

  • Chef Billy’s Dueling Spoons House Green

    Fresh Greens topped with a touch of Dueling Spoons Balsamic and Our Roasted Vegetable Vinaigrette, the Dressing that started Dueling Spoons.

  • Caesar

    Crisp romaine leaves with house made dressing, croutons and fresh parm cheese grated table side.

  • Caprese

    Fresh mozzarella cheese with Roma tomatoes, red onion, fresh basil, pesto, balsamic and a light olive oil drizzle.

  • Watermelon, Mint and Pan Seared Shrimp

    Watermelon, mint and fresh greens tossed in a Raspberry Vinaigrette. Topped with Pan Seared Shrimp and Veggies and a Touch of Pesto Infused Yogurt.

Chicken - ☘ SicÍn ☘

  • Chicken Kathleen

    This was the first meal my Kathleen cooked for me almost 30 years ago. A tender filet of chicken breast layered with prosciutto then rolled and stuffed with broccoli and Monterey Jack cheese. Baked and sliced, served on a light Monterey cheese sauce with boiled baby potatoes and vegetable.

  • Chicken Madeira Joyce

    Chicken Breast sautéed with crimini mushrooms, shallots, scallions, garlic with a hint of Tarragon flambed in a Madeira Sauce with melted Monterey My take on the very first dish My Kathleen’s mom Joyce made for me.

Seafood - ☘ Bia Mara ☘

  • Salmon Sean

    Pan seared Salmon filet with a lemon sauce, served with mashed potatoes and vegetable. (Our Sean and my Kathleen’s favorite).

  • Shrimp Wellington Kevin

    A Pair of 1/4lb each Shrimp Stuffed With Pure Lump Crabmeat Wrapped in Puff Pastry, Baked Until Golden Brown and Served With a Lobster Sauce.

  • The Dueling Spoons Seafood Pot Pie

    Unlike any pot pie you have ever had. We start by stuffing the pastry with Shrimp. Then Salmon. Scallops, whitefish with garlic, shallots, roasted garlic, roasted red peppers, mushrooms, tomatoes and scallions are all cooked in a creamy lobster sauce and topped with the shrimp stuffed golden Crust. A truly Special Dish.

Pork - ☘ Mulceoic ☘

  • Pork Shane

    A Dijon Crusted Roasted Pork Tenderloin Served with a Rich Dijon Infused Gravy and served over potato with an Apple and Onion Compote.

Lamb - ☘ UAN ☘

  • Pan Seared Rack of Lamb Mary (My Mum)

    A rack of lamb served on a mint infused Demi glacé, finished with a touch of fresh mint pesto.

Beef - ☘ Mairteoil ☘

  • New York Steak Seamus

    A pan seared strip steak cooked to your liking served with potatoes and vegetable. A nice brown Demi glacé on the side just for you.

  • The Not So Short Short Rib Krysta

    This Beautiful Rib is Braised with Carrots and Onions and served over Mashed Potato with A Rich Brown Gravy. Wow is All We Can Say!

  • Steak and Guinness Pie Talisha

    Fork tender pieces of filet mignon and New York steak with onions in a rich Guinness gravy topped with a flaky puff pastry top.

  • Filet Mignon with Shrimp Chef Billy Jr.

    A filet pan seared to your taste, topped with a trio of shrimp sautéed in a blue cheese scampi sauce. Served on a bed of mashed potato and vegetable

  • The Kobe Filet Berea

    A Special Snake River Ranch Kobe Filet Pan Seared, topped with Scallops and Chef Billy’s Bordelaise Sauce. A truly Special Dish.

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