French helix snails sauteed in shallot butter with vermouth, prosciutto, wild mushrooms, and parmesan in a puff pastry shell
Crabquettes 12
with honey-dijon sauce and chives
Calamari Measctha 11
with sweet and mild peppers and papaya ketchup
Potato Leek Soup 5
Puree of Yukon-Gold potatoes, fresh leeks, Spanish onions, and milk
Lamb Stew 8
Hearty Irish lamb stew made with Guinness, fresh lamb, root vegetables, and peas
Lemon-Pepper Rocket Salad 7
Baby rocket (arugula), crisp green beans, dried cherries, shaved Petite Basque, red peppers, candied nuts, and our house lemon-pepper vinaigrette
Ploughman's Antipasto 11
Cured meats, Irish cheeses, marinated vegetables, and strong Irish mustard
Bonanza Salad 10
with bacon, ham, chicken, sweet corn, cucumbers, red onion, peppers, cheddar cheese, blue cheese, and honey-mustard dressing
Carpaccio of Young Lamb 9
With crushed pistachios, lemon and truffle dressed greens, shaved Petite Basque, and crisp flatbread
Autumn Pheasant Salad 14
Fresh apple, dried cherries, chevre cheese, candied nuts, hot-smoked pheasant, red onions, and mesclun greens tossed with a warm mulled-cider vinaigrette
Classic Caesar Salad 7
Layered leaves of romaine with our house-made caesar dressing, Parmesan crumbles and rustic croutons
Warm Spinach Salad 8
Cashel blue cheese, red onions, croutons, and bacon-molasses vinaigrette
Signature Dishes
Huntsman's Mixed Grille 32
Grilled Elk, quail, and house-made boar sausage with mashed sweet potatoes, grilled green beans, and basil chimichurri
Autumn Risotto 19
Arborio rice tossed with toasted almonds, creamy brie, butternut squash, sweet potatoes, and fall spices
Beef Tenderloin 32
Wrapped in apple-wood smoked bacon with Irish whiskey mashed potatoes, wilted spinach, and port-wine demi-glace
Pistachio Crusted Rack of Lamb 28
Wilted arugula and rosemary-garlic potato gratin
Chickpea and Wild Mushroom Casserole 17
in puff pastry with a creamy parmesan sauce
Fish and Seafood
Stuffed Rainbow Trout 20
Farm raised rainbow trout stuffed with apple, white pudding, and French bread. Served with Irish whiskey mashed potatoes, the fresh vegetable of the day, and blackberry jus
Grilled Salmon 17
with herbed wild rice, potato crisps, and tarragon chutney
Pancetta-Wrapped Tuna Mignon 20
with mushroom and potato hash and peppercorn sauce
Pan-Roasted Scallops 22
Wild Mushroom risotto, and miso vinaigrette dressed greens
Dublin Bay Crab Cake 26
Herbed wild rice, bacon braised spinach, and spiced pear chutney
Ravioli Surf and Turf 32
Lobster and fontina stuffed ravioli baked in our house mornay sauce, paired with our petite filet, half lobster, and port-wine demi-glace
Meat and Wild Game
Garlic Rubbed Angus Ribeye 30
Cognac-peppercorn sauce and accordion potato
Espresso Crusted Petite Steak 24
Boursin potatoes, grilled green beans, and Bailey's beurre blanc
Certified Angus NY Strip 29
Portobello "fries", bacon braised spinach, and port-wine demi-glace
Roast Half Duckling 28
Mashed sweet potatoes, braised bok-choi, and Grand Marnier reduction
Citrus-Stuffed Game Hen 19
Root vegetables, Irish whiskey mashed potatoes, herb butter sauce
Pepper Crusted Pork Tenderloin 23
Turkey confit, herbed wild rice, and blackberry jus
IN CONCLUSION
BANANA SPLIT PERSONALITY 8
caramelized banana with vanilla ice cream, candied nuts, mixed berries, and chocolate ganache
WARM MOLTEN CHOCOLATE CAKE 8
warm, moist chocolate cake with a rich molten center, fresh berries, and vanilla ice cream
TWO-CHOCOLATE COFFEE CAKE 8
with chocolate ice cream and toffee sauce
WARM BLUEBERRY BREAD PUDDING 8
with cinnamon ice cream and white chocolate Bailey's caramel sauce
OVEN BAKED APPLE PIE 8
served a la mode with vanilla ice cream and cinnamon pecan cookies
RASPBERRY-BAILEY'S CREME BRULEE 8
rich house-made creme brulees with Bailey's and fresh raspberries
O'CONNELL'S SUNDAE 8
chocolate and vanilla ice creams with candied nuts, chocolate and caramel sauces and fresh whipped cream
IRISH CHEESE PLATE 10
seasonally selected cheeses with fruits, nuts, and water crackers
*Consuming raw or partially cooked seafood and/or meats may increase your risk of food borne illness.
Menu items, prices and/or business hours subject to change
without prior notice.
