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potato cakes mixed with cashel blue cheese, asiago, sharp cheddar, onions, peppers, breaded, shallow fried and served with ranch dressing
tasty bites of our tender corned beef dipped in beer batter and flash fried, served with a bistro mustard dip.
Baby spinach and lump crabmeat bound together with cream cheese and seasonings, served in a bread boule.
Fresh sea scallops blackened and pan seared, served on mini potato boxty over hydroponic mixed greens, drizzled with a light sesame ginger glaze.
From miss peggys old annapolis recipe, 2 fresh mini crab cakes made with jumbo lump crab meat, served with our signature coleslaw.
Calamari rings lightly dusted in seasoned flour, flash fried, served with our homemade cocktail sauce.
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.
Fresh cabbage leaves stuffed with corned beef and potato, steamed and served with our wholegrain irish mustard sauce.
Lamb skewered with onions and peppers, marinated in olive oil, char grilled garlic and rosemary, served over hydroponic greens with a sweet pepper sauce.
A traditional irish soup made from an old killkenny recipe with potatoes, leeks and fresh cream.
The original recipe using tender cubes of lamb braised with large chunks of celery, onion and carrot, topped with a scoop of mashed potato.
Tender breast of chicken cooked in a casserole with mushroom, celery, onion and carrot, topped with 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.
A traditional potato pancake topped with portabella mushrooms, onions, spinach, garlic and peppers all sauteed, topped with melted provolone and cheddar cheese and smothered with a chunky tomato and basil sauce. Vegetarian.
Filets of alaskan pollock, dipped in our homemade beer batter, deep fried to a golden brown and served with irish chips and tartar sauce.
Ground beef sirloin cooked in a casserole with onion, peas and carrot, topped with mashed potato.
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.
Tender chunks of beef marinated, braised and stewed with large chunks of celery, carrot and onion, topped with a scoop of mashed potato.
Mixed seasonal greens, romaine, grape tomatoes, sweet peppers, shredded carrots, sliced onion and cucumber with our homemade balsamic vinaigrette dressing.
Romaine lettuce, crumbled cashel blue cheese, roasted walnuts, dried craisins with our raspberry honey dressing.
Chopped romaine lettuce, grated parmesan and asiago cheeses and whole grain croutons tossed in an irish mustard caesar dressing.
Fresh baby spinach leaves, crumbled feta cheese, sliced cucumber, chopped red and green peppers and sliced vidalia onion with a homemade balsamic vinaigrette.
Fresh atlantic scallops blackened and pan seared, served over our caesar salad.
Marinated chicken tenderloins lightly seasoned then grilled and served over our tigin house salad.
Hydroponic boston bibb lettuce served with our homemade citrus vinaigrette dressing, topped with onions, craisins, toasted almonds and mandarin oranges.
Beef tenderloin medallions marinated in olive oil and garlic, grilled and served over our chieftain salad.
Scallops and shrimp seasoned, broiled and served over our fresh baby spinach salad with a citrus vinaigrette.
Our signature irish caesar tossed with our first cut of corned beef.
Fresh atlantic salmon, sliced, seasoned, oven baked and served warm over our baby spinach salad.
Lamb skewered with onions and peppers, marinated in olive oil, garlic and rosemary, char grilled and served over hydroponic mixed seasonal greens with fresh basil, tomatoes, asia go cheese and balsamic vinaigrette in a crispy irish boxty shell.
A home style pot roast slow cooked with mixed vegetables and irish stout, served over irish champ potatoes with mushroom gravy.
Calves liver griddle fried to a golden brown, topped with bacon, sauteed onion and served irish champ potatoes.
Our 12 oz. center cut new york strip steak, char grilled and finished in the oven, served with a peppercorn cream sauce and accompanied by a twice baked blue cheese potato.
Oven roasted half chicken seasoned with herbs. served with sage and onion stuffing, pan gravy, mashed potatoes and market fresh vegetables.
Choice certified angus prime rib seared with a special crisp seasoning and slow roasted, hand cut and finished with au jus, served with an oven baked potato and sour cream.
Sauteed chicken breast and irish bacon, finished in an asiago garlic cream sauce, tossed with fettuccine and fresh steamed vegetables.
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.
A fresh filet of atlantic salmon lightly dusted with secret spices, pan blackened, topped with a wholegrain mustard butter and accompanied by garden rice.
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 stuffed with seasoned jumbo lump crabmeat, oven baked and served with a fresh herb cream sauce, accompanied by garden rice.
A generous platter of oven baked shrimp, salmon and pan seared scallops, served with irish champ potatoes.
Large gulf shrimp seared in a hot skillet with fresh spinach, garlic and lemon juice, tossed with fresh fettuccine and steamed vegetables.
carrots and parsnips, garden rice, cabbage, side salad, steamed vegetables, irish champ, colcannon, twice baked blue cheese potato, irish chips, blue cheese mashed potato, fresh fruit, fettuccine pasta.
Chocolate mousse flavored with espresso and baileys irish cream and topped with fresh whipped cream.
Old fashioned irish bread pudding with currants, served warm with birds vanilla custard.
A deliciously rich chocolate cake with seven layers and fudge icing perfect for sharing.
Served hot with a scoop of vanilla ice cream.
Menu for Killarney House Restaurant provided by Allmenus.com
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