March 12-March 13
Salad Bar
Crisp greens, salad toppings and dressing North Sea Prawn & Potato-Leek Soup, fresh baked soda bread and thick-sliced rye
Appetizers
Chilled Prawn Cocktail/11
Jumbo shrimp, fresh lemon spicy cocktail sauce
Corned Beef and Cheese on Rye Flatbread/7
Shredded corned beef, sour cabbage,
Mornay sauce, Swiss cheese, rye crust
Irish Whisky Onion Soup/5
Classic, rich, caramelized onion soup finished with Irish whisky and thyme
Corned Beef and Cabbage/15
Classic St. Pat’s platter, boiled corned beef, cabbage, carrots and salt potato
Guinness Braised Short Ribs/23
Two generous Certified Angus Beef short ribs, slowly braised with Guinness Stout, onions and carrots, rich beef jus and roasted vegetables
Tibbett’s Family Shepard’s Pie (the good doctor’s favorite)/12
Rich, braised lamb stew with spring onions, thyme and rosemary topped with baked, whipped potato
Fish-n-Chips/10
Atlantic haddock, crisp beer batter, thick, hand-cut French fried potato, dill and caper tartar sauce
Oatmeal Crusted Salmon/19
Fillet of Atlantic salmon, steel-cut oatmeal and salt crust, mashed potato, roasted pepper cream sauce
Jameson Glazed Stuffed Pork Chop/24
Double-cut pork loin chop, apple and sausage stuffing, Jameson and Brown Sugar Glaze
Dublin Chicken Stew/12
Herb-boiled chicken, veloute, sweet root vegetables, butter, breadcrumb and cheese crust
Richman’s Filet of Beef /32
8-ounce Filet Mignon wrapped in bacon with wild mushroom demi glaze
