DINNER MENU
APPETIZERS
The Roasted Onion Shannon 14
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.
Paté 12
House made country style served with a hearty Dijon mustard, pickled red onion and cornichon’s.
Mushrooms in Puff Pastry 16
A wonderful blend of mushrooms sautéed with garlic, shallots, scallions in a white wine butter sauce served in a flaky puff pastry napoleon.
Mussels Donna Two Ways 16/17
Steamed in a broth of white wine and coconut milk with shallots, garlic, cilantro and a whisper of golden curry. 16 or Mussels & Clams steamed in white wine, lemon, butter, garlic, shallots, parsley, and a touch of cream. 18
Grilled Garlic Shrimp 17
Pan seared shrimp served on toast points with roasted balsamic glazed tomatoes.
SOUPS
Irish Potato Soup 9
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)
Golden Onion Soup 9
Our take on the classic. An abundance of onions in a golden chicken broth topped with crouton and melted cheese.
SALADS
House Green 9
Greens tossed with our signature Dueling Spoons Roasted Vegetable Vinaigrette.
Watermelon, Mint and Pan Seared Shrimp 19
Greens with assorted veggies, watermelon with fresh mint tossed in a light raspberry vinaigrette and topped with pan seared shrimp, a dollop of basil infused yogurt to finish.
Caesar 10
Crisp romaine leaves with house made dressing, croutons and fresh parm cheese grated table side.
ENTREES
Chicken Kathleen 29
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 with Mushrooms in a Marsala wine sauce 29
Chicken breast sautéed with baby portobello mushrooms and shallots in Marsala wine and a velvet Demi glacé topped with an accent of sliced green onions. Served with house made mashed potato and vegetable.
New York Steak Seamus 39
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.
Filet Mignon with Shrimp Billy 47
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.
Dijon Crusted Double Cut Rack of Pork Shane 35
Served with an apple and onion compote, potato, and vegetable with a Dijon Demi glacé.
Pan Seared T-Bone Lamb Chops Mary (My Mum) 39
A trio of t-bone lamb chops served on a mint infused Demi glacé, finished with a touch of fresh mint pesto.
Baked Cod Colin 29
A filet of Cod baked with lemon and lime served with a fresh mango chutney with baby boiled potatoes, scallions and vegetable.
Salmon Sean 29
Pan seared Salmon filet with a lemon sauce, served with mashed potatoes and vegetable. (Sean and my Kathleen’s favorite)
DESSERTS
The Reid Family Poached Pear 9
A D’anjou pear poached in a champagne vanilla broth served chilled with crème anglaise, fresh berries and cinnamon sugar puff pastry points.
Sour Apple Walnut Pie 9
A pie to remember. Thin sliced Granny Smiths baked in the most amazing cream and topped with a walnut streusel topping.
Saoirse’s Ultimate Brownie Sundae 9
Our incredible house made brownie served in an old fashioned sundae glass topped with ice cream, hot fudge, whipped cream and wet walnuts