Calamari rings lightly dusted in seasoned flour, flash-fried, served with our homemade cocktail sauce sauce.
Fresh cabbage leaves stuffed with corned beef and potato, steamed and served with our wholegrain Irish mustard sauce.
Fresh sea scallops blackened and pan-seared, served on mini potato boxty over hydroponic mixed greens, drizzled with a light sesame ginger glaze.
Tenderloin of lamb marinated in olive oil, garlic and rosemary, skewered with onions and peppers, served over hydroponic greens with a sweet pepper sauce.
Tasty bites of our tender corned beef dipped in beer batter and flash-fried, served with a bistro mustard sauce.
Potato cakes mixed with cashel blue cheese, Asiago, sharp cheddar, onions, peppers, breaded, shallow fried, served with ranch dressing.
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.
Baby spinach and lump crabmeat bound together with cream cheese and seasonings, served in a bread boule.
Plump and juicy "chesapeake pride" oysters dusted with seasoned flour, shallow-fried and served with our signature coleslaw.
From miss peggys old annapolis recipe, two mini crab cakes of fresh jumbo lump crab meat, served with our signature coleslaw.
A traditional Irish soup made with an old kilkenny recipe with potatoes, leeks and fresh cream.
Fresh baby spinach leaves, crumbled feta cheese, sliced cucumber, chopped red and green peppers and sliced vidalia onion, with a homemade balsamic vinaigrette dressing.
Marinated chicken tenderloins lightly seasoned, oven baked and served over our tigin (house) salad.
Fresh Atlantic salmon, sliced, seasoned, oven baked and served warm over our baby spinach salad.
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.
An annapolis favorite - a fresh jumbo lump crab cake broiled and served over our chieftain salad with our citrus vinaigrette dressing.
Slow roasted prime rib sliced and served warm over our own chieftain salad with our homemade balsamic vinaigrette dressing.
Mix of seasonal greens, romaine, grape tomatoes, sweet peppers, shredded carrots, sliced onion and cucumber with our homemade balsamic vinaigrette dressing.
Scallops and shrimp seasoned, broiled and served over our fresh baby spinach salad with a citrus vinaigrette.
5 jumbo sea scallops blackened and pan seared, over our Caesar salad.
Chopped romaine lettuce, grated parmesan and Asiago cheese, whole grain croutons all tossed in an Irish mustard Caesar dressing.
Hydroponic Boston bibb lettuce served with our homemade citrus vinaigrette dressing, topped with onions, craisins, toasted almonds and mandarin oranges.
Romaine lettuce, crumbled cashel blue cheese, roasted walnuts, dried craisins with our raspberry honey dressing.
Our signature Irish Caesar tossed with our first-cut of corned beef.
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.
Sauteed chicken breast and portabella, finished in an Asiago garlic cream sauce, tossed with fettuccine and steamed fresh vegetables.
Our 12 Ounces 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.
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 sautéed onion and accompanied by Irish champ potato.
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.
Large gulf shrimp seared in a hot skillet with fresh spinach, garlic and lemon juice, tossed with fresh fettuccine and steamed vegetables.
A generous platter of oven baked shrimp and salmon, pan seared scallops, fried oysters, served with Irish champ potatoes.
A fresh jumbo lump crab cake accompanied by a half dozen guinness fried oysters, served with Irish chips and our signature coleslaw.
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 filet of Atlantic salmon lightly dusted with Cajun seasonings, oven baked, topped with a wholegrain mustard butter and accompanied by garden rice.
A traditional potato pancake topped with portabella mushrooms, onions, spinach, garlic and peppers, sauteed and topped with melted provolone and cheddar cheese smothered with a chunky tomato and basil sauce.
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.
An old Irish specialty - a hearty plateful of imported Irish rashers, sausages, black and white pudding, 2 eggs over easy, Irish chips and grilled sliced tomato.
Tender breast of chicken cooked in a casserole with mushroom, celery, onion and carrot, topped with creamy mashed potato.
The original recipe using tender cubes of lamb braised with large chunks of celery, onion and carrot topped with a scoop of mashed potato.
Ground beef sirloin cooked in a casserole with onion, peas and carrot, topped with mashed potato.
Filets of Alaskan pollock, dipped in our homemade beer batter, deep-fried to a golden brown, served with Irish chips and tartar sauce.
A "first-cut" of corned beef, slow cooked for hours with a blend of herbs and spices, served with braised cabbage, colcannon potatoes and carrots and parsnips.
A deliciously rich chocolate cake with 7 layers and fudge icing. Perfect for sharing.
A traditional dessert topped with fresh vanilla-infused whipped cream.
Old fashioned Irish bread pudding with currants, served warm with birds vanilla custard.
Chocolate mousse flavored with espresso and baileys Irish cream and topped with fresh whipped cream.
Served hot with a scoop of vanilla ice cream.