Chief O'Neill's Pub
3471 N Elston Ave, Chicago, IL 60618 (773) 473-5263Main
Appetizers
shrimp, smoked trout, salmon and whitefish baked in a garlic-cheese-cream sauce surrounded with garlic toast
steamed in white wine with garlic, parsley and a touch of cream
two sauteed and baked salmon cakes with homemade honey Dijon sauce, garnished with salad greens and grape tomatoes
with stir-fried vegetables, topped with goat cheese and garnished with a toasted sprig of rosemary-for vegetarian lovers
Soup Crocks
homemade with fresh ingredients
a blend of fresh vegetables, spices, cheddar cheese and Guinness, topped with crispy crouton and melted cheddar cheese
tomato based clam and fish stew
Salads
Romaine lettuce mixed with tomatoes, croutons, and grated parmesan cheese with a balsamic vinaigrette dressing, small portion with entree $4.00
a McKinney family recipe-served on a bed of Boston lettuce and garnished with red pepper slices and chives
a light entree salad combining mixed greens, red onions, tomatoes, beet root, cucumber, turkey, ham, cheddar cheese and hard boiled eggs-with choice of dressing
fresh Spinach tossed with bacon, hard boiled egg, red onion and bleu cheese, in a warm bacon dressing, small portion with entree $4.00
with a homemade toasted thyme vinaigrette dressing and toasted garlic bread , small portion with entree $4.00
Entrees
two any potatoes (boxty potato pancake and shoestring potato strips) in a garlic butter sauce, accented with a crispy leek garnish, chardonnay
accented with grilled onions, Colcannon potatoes, and garnished with apple slices, chardonnay or sangiovese
house cured, served with cabbage, carrots and red potatoes, in a corned beef broth a traditional Irish dish, merlot
a succulent blend of ground veal and sirloin mixed with carrots and green peas, served with a mashed potato topping, cabernet or red zinfandel
Alaskan cod filets, fried in a harp based batter, served with steak fries and Coleslaw
wild mushrooms, carrots, chicken and green peas in a sherry cream sauce, crowned with a flaky pastry crust, pinot grigio or chardonnay
a Chicago Irish favorite-a half roasted chicken demiglace with sauteed mushrooms, carrots, Spinach and colcannon, chardonnay or merlot
marinated ribeye, served on a sizzling platter with onions, garlic and mushrooms in bushmills whiskey sauce-served with colcannon and seasonal vegetables, red zinfandel or syrah
tender chunks of lamb simmered with potatoes, carrots and parsnips in a rich sauce - a traditional Irish dish, red zinfandel, sangiovese or syrah
Sides
sauteed with garlic and cream
creamy mashed potatoes with curly kale and chopped onions
with parsnips, carrots, and turnips
with homemade honey Dijon sauce
with vegetables
a medley of sauteed seasonal vegetables
O'Neill's basket of homemade fresh Irish breads
