Salads:
Irish Pub Salad with Pickled Beets, Sliced Cucumber, Cherry Tomatoes, Hard Boiled Eggs, Point Reyes Bleu Cheese, Tarragon Malt Vinaigrette, Irish Soda Bread Croutons (v/gf w/o croutons)
Organic Baby Spinach Salad with Strawberries, Laurel Chenel Goat Cheese, Toasted Almonds, Balsamic Vinaigrette (gf)
Butter Lettuce Salad, Shaved Fennel, Shaved Radishes, Chives, Green Goddess (gf)
Soups:
Purée of Fennel Soup with Walnut Arugula Pistou (gf/df/v/ve)
Cream of Chicken Noodle Soup
Irish Ale Potato and Cheddar Soup with Fried Leeks (v)
Sides:
English Pea Risotto (gf)
Colcannon – Mashed Yukon Gold Potatoes with Baby Kale (gf)
Lemon and Green Garlic Chick Peas (gf/df/v/ve)
Irish Soda Bread with Orange Zest and Currants (v)
Roasted Winter Vegetables with Gremolata (gf/df/v/ve)
Grilled Broccolini with Pinenuts (gf/df/v/ve)
Whole Roasted Savoy Cabbage (gf)
Mains:
Irish Whiskey and Mustard Steamed Mussels (gf)
Pan Seared Mt. Lassen Salmon with Citrus and Fennel Salsa (gf/df)
Grilled Chicken with Green Garlic Salsa Verde (gf/df)
Roasted Honey Mustard Bone in Chicken with Honey Mustard Sauce(df)
Grilled Tri Tip with Carrot Top Pistou (gf/df)
House Corned Beef with Guinness Mustard (df)
Irish Lamb Stew (df)
Pan Seared Halloumi with Citrus and Fennel Salsa (gf)
Spring Vegetable Cassoulet, Heirloom Beans, Green Garlic, Vegan Sausage, Peas, and Carrot Top Pistou (df/v/ve)
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