Menu Section: Pub Fare

  • CURRY CHICKEN

    CURRY CHICKEN

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    CURRY CHICKEN BOMBAY STYLE CURRY CHICKEN WITH ONIONS, TOMATOES, GREEN AND RED PEPPERS AND POTATOES. SERVED WITH BASMATI RICE AND NAAN BREAD TOPPED WITH CUCUMBER AND TOMATO RELISH.

  • IRISH STEW

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    IRISH STEW BEEF, ROOT VEGETABLES, FRESH HERBS, BABY RED POTATOES AND GUINNESS GRAVY, IN A YORKSHIRE BREAD BOWL. SERVED WITH STEAMED VEGETABLES.

  • SHEPHERD’S PIE

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    SHEPHERD’S PIE GROUND BEEF, CARROTS, CORN, ONIONS, BEEF GRAVY AND MASHED POTATOES. SERVED WITH AN EMERALD GREEN SALAD.

  • CHICKEN POT PIE

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    CHICKEN POT PIE CHICKEN, HARP IRISH LAGER, LEEKS, CARROTS, CORN AND PEAS, IN A FLAKY PASTRY PIE CRUST. SERVED WITH MASHED POTATOES AND PAN GRAVY.

  • BANGERS AND MASH

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    BANGERS AND MASH SEASONED SAUSAGE SERVED ON GARLIC MASHED POTATOES WITH BUSHMILL GRAVY, GUINNESS CARAMELIZED ONIONS AND PEAS.