with marinated tomato, basil, and mozzarella salad
CRABQUETTES 12
crab balls infused with house tartar sauce and lightly seasoned bread crumbs with honey mustard dressing
FRIED CALAMARI 9
with oysters 13
with marinated mild and sweet peppers and papaya ketchup
CLASSIC CAESAR SALAD 7
layered leaves of romaine with our house-ade caesar dressing, Parmesan crumbles, and crunchy croutons
ORGANIC GREEN SALAD 7
with pickled carrots, cucumbers and cherry tomatoes with aged balsamic vinaigrette
WARM SPINACH SALAD 8
cashel bleu cheese, red onions, croutons and bacon vinaigrette
WINTER PHEASANT SALAD 14
apple, dried cherries, goat's cheese, candied nuts, pulled hot-smoked pheasant, red onions, and mesclun greens tossed with a warm bacon-molasses vinaigrette
CARAMELIZED ONION TART 9
with tomatoes, frisee, and goat cheese
BONANZA SALAD 10
with cured bacon, tomatoes, cucumbers, chopped egg, red onion, pulled roasted chicken, and honey mustard dressing
ACROSS THE POND
HERB CRUSTED ESCOLAR 20
vegetable studded Israeli couscous with champagne-tomato beurre blanc
CEDAR GRILLED SALMON 17
with herbed wild rice, potato crisps, and tarragon chutney
PANCETTA WRAPPED TUNA MIGNON 19
with mushroom and potato hash and peppercorn demi
PAN ROASTED SCALLOPS 21
with crisp-fried smoked tomato and chevre polenta cakes, apple-wood smoked bacon, and wilted spinach greens
SURF 'N' TURF 29
Sauteed half-lobster with Parmesan cream potato gnocchi and 6oz sliced fillet of beef with port wine demi-glace
THROUGH THE GLEN
21 DAY AGED RIBEYE 29
brushed with caramelized garlic confit and accompanied by a garlic herb accordion potato
CARAMELIZED PETITE STEAK 24
sauteed spinach, goat cheese mashed potatoes, and bleu cheese fondue
CERTIFIED ANGUS NY STRIP 28
with portobello "fries" and bacon-braised spinach
BREAST OF MOULARD DUCK "SOUS-VIDE" 24
with creamy chevre and smoked tomato polenta and roasted root vegetables
WHOLE ROASTED GAME HEN 19
stuffed with citrus and herbs and accompanied by root vegetables and Irish whiskey mashed potatoes
PEPPER CRUSTED PORK TENDERLOIN 23
with turkey confit, herbed wild rice, and blackberry jus
SIGNATURES
BEFF TENDERLON 32
wrapped in apple-wood smoked bacon with roasted red fingerling potatoes, wilted spinach, port-wine demi-glace and basil-garlic infused oil
^ Cono Sur Merlot
PISTACHIO CRUSTED RACK OF LAMB 29
grilled asparagus and rosemary-garlic gratin
^ Jim Jim Shiraz
WARM WINTER RISOTTO 19
exotic mushrooms, butternut squash, sweet potatoes, cashel bleu cheese, and wilted spinach with a warm, rich and creamy risotto
VEGETARIAN CASSOULET 19
spiced white bean and lentil stew with smoked tomatoes leeks, carrots, parsnips, and topped with toasted Parmesan crumbs
SIDES
STEAMED ASPARAGUS
SAUTEED SPINACH WITH MUSHROOMS
APPLE-WOOD BACON AND BABY CABBAGE
BAKED CHEESE MACARONI
CHIPS O'CONNELL
SOUR WHISKEY MASH
HERB WILD RICE
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.
