All kids meals come with fries and a drink

Kids Hot Dog

Kids Hamburger

Kids Grilled Cheese

Kids Tenders

Kids Cheeseburger

Seasoned meat, corn, mash potatoes and brown gravy topped with cheddar Jack cheese,

Shepherd's Pie

NO MEAT Mac-N-Cheese

House made meatloaf topped with brown gravy served with seasoned rice

Meatloaf Dinner

Mac n Cheese Pulled Pork

Mac n Cheese Buffalo

Grilled 8oz salmon with a lemon dill cream sauce served with rice and vegetables

Grilled Pub Salmon

Beer battered and deep fried twin cod tacos, cumin lime crema, pico de gallo, shredded lettuce and cheese served with seasoned rice

Fish Tacos

Beer battered and deep fried cod served with fries, cole slaw, and tartar sauce

Fish N Chips

Marinated in a Guinness teriyaki sauce served with roasted red potatoes and vegetables

Filet Tips

8oz with a dill cream sauce served with rice and vegetables

Blackened Pub Salmon

Blackened twin breast topped with a gorgonzola cream sauce served with mashed potatoes and vegetables.

Black n Blue Chicken

Traditional Irish bangers, topped with sauteed onions and gravy served with mashed potatoes and carrots.

Bangers n Mash

Grilled or fried, Jack cheddar cheese, lettuce and tomato with choice of sauce in a plain wrap

Chicken Wrap

Slow cooked BBQ pulled pork, cheddar cheese and bacon on a grilled sourdough bread

Grilled Cheese Pulled Pork

8oz charbroiled burger with American cheese, lettuce, tomato on a Kaiser Roll. Additional Toppings : Bacon +2 OR Jalapenos, Sauteed Onions, Sauteed Peppers, Sub Swiss Cheese, Monterey Cheese +1

Farley Burger

Key Lime Pie

Vanilla Ice Cream

Reese's Peanut Butter Pie

Key Lme Pie

Choose a cooking method: stovetop, microwave, or grill. Stovetop: bring 1 inch of water to a simmer in a small saucepan, add the frankfurter and simmer 4–5 minutes until heated through. Microwave: wrap frankfurter in a damp paper towel and microwave on high for 30–45 seconds. Grill or pan: cook over medium heat for 4–6 minutes, turning occasionally, until browned and heated through.

Heat frankfurter

While the frankfurter finishes, spread 1 tsp butter or brush oil inside the bun and heat in a skillet over medium for 30–60 seconds per side until lightly golden, or place on the grill for 30–45 seconds.

Toast bun

Place the heated frankfurter in the toasted bun. Top with 1 tablespoon ketchup and 1 teaspoon yellow mustard (adjust to taste). Serve immediately.

Assemble

For deep-fryer or skillet: heat oil to 350°F (175°C). Fry frozen fries in batches for 3–5 minutes until golden and crisp. For oven: spread fries in a single layer on a baking sheet, spray or toss with 1 tbsp oil, bake at 425°F (220°C) for 15–20 minutes, flipping halfway. For air fryer: arrange fries in a single layer, spray lightly with oil, and air-fry at 400°F (200°C) for 10–12 minutes, shaking once.

Cook fries

Immediately after cooking, sprinkle 1 teaspoon salt over fries and toss gently to distribute. Portion approximately 1 cup per kid meal.

Season

Fill a small cup with 1 serving of apple juice or a small soft drink. Add 2–3 ice cubes if desired. Serve with a straw and lid appropriate for children.

On a kid-sized plate, place the assembled hot dog alongside the fries. Add the drink in a cup on the side. Ensure the hot dog is cut in half if recommended by caregiver for younger children. Serve warm.

hot dog buns

beef or pork frankfurter (cook-before-serving)

butter or oil (for toasting)

ketchup

yellow mustard

frozen French fries

vegetable oil (for deep-frying or air-fryer spray)

salt

apple juice or small soft drink

ice cubes (optional)

Divide the ground beef into a single 4 oz portion and gently form into a round patty about 3.5 inches in diameter and roughly 1/2 inch thick. Do not overwork the meat to keep the burger tender.

Form patty

Season both sides of the patty with 1/2 tsp of the salt and the 1/8 tsp of black pepper (reserve remaining salt/pepper for fries if desired).

Heat a skillet or griddle over medium-high heat until hot. Add a light coating of oil or nonstick spray if needed. Place the patty in the skillet and cook for about 2.5–3 minutes on the first side without pressing. Flip and cook 1.5–2 minutes on the second side for medium (cook longer to well done). During the last 30–45 seconds, place the cheddar slice on top of the patty and cover the pan briefly to melt the cheese.

Cook patty

While the patty is cooking, spread the butter on the cut sides of the bun. Toast the bun, cut side down, in a separate skillet or on the griddle for 30–60 seconds until golden.

Spread mayonnaise on the bottom bun and ketchup on the top bun (or as requested). Place the lettuce leaf on the bottom bun, add the cheeseburger patty, then the tomato slice, and finish with the top bun. Cut the burger in half if desired for an easier kids’ portion.

Assemble burger

Preheat oven to 425°F (220°C) or air-fryer to 400°F (200°C). Spread the frozen fries in a single layer on a baking sheet or in the air-fryer basket. Lightly toss with the 1 tbs of oil (or spray) and sprinkle 1/4 tsp salt. Bake for 12–16 minutes in the oven, turning once halfway, or air-fry for 8–10 minutes, shaking basket halfway, until golden and crisp.

Oven or air-fryer (preferred)

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry the frozen fries in small batches for 3–4 minutes until golden. Drain on paper towels and season with 1/4 tsp salt.

Deep-fry (alternative)

Place fries alongside the assembled burger in a kids portion and add a small ramekin of ketchup if desired.

Serve

Pour 6 oz of the chosen drink (apple juice, milk, or small soda) into a child-sized cup. Add ice cubes if requested and include a straw.

ground beef (80/20)

black pepper

unsalted butter (for bun)

small hamburger bun

cheddar cheese slice

leaf lettuce (small)

tomato slice

mayonnaise

frozen shoestring fries

vegetable oil (for frying or air-frying spray)

apple juice (or small milk or small soda)

ice (optional)

Lay out two bread slices on a clean work surface. If using shredded cheese, distribute evenly over one slice (about 1 slice worth). If using a sliced cheese, place the single slice on one bread piece centered.

Prepare bread and cheese

If using mayonnaise, spread 1 teaspoon onto the inside of the other bread slice for extra browning and flavor. Otherwise, proceed with butter only.

Optional spread

Spread the softened butter evenly over the outside faces of both slices (the sides that will contact the pan). This helps achieve a golden crust when grilling.

Butter the bread

Heat a nonstick skillet or griddle over medium-low to medium heat. Place the sandwich in the pan, buttered side down. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip with a spatula and cook another 2 minutes until the other side is golden and the cheese has melted. If cheese hasn't fully melted, cover the pan for 30–60 seconds to trap heat and finish melting.

Cook the sandwich

Remove sandwich from the pan and let rest 1 minute. Slice diagonally if desired. Sprinkle a pinch of salt and a light dusting (about 1/8 tsp) of black pepper on the cut sandwich or on the plate as preferred.

Finish and season

Preheat oven to 425°F (220°C). Spread frozen fries on a baking sheet in a single layer; drizzle 1 tablespoon vegetable oil and toss to coat. Bake for 15–20 minutes, flipping halfway, until golden and crisp. Season immediately with 1/4 teaspoon salt. Serve hot alongside the grilled cheese.

Oven-baked method (recommended)

Heat a frying pan with 1–2 tablespoons oil over medium-high heat. Add frozen fries in a single layer (work in batches if needed). Cook 6–8 minutes, turning occasionally, until crisp and golden. Drain on paper towels and sprinkle with 1/4 teaspoon salt before serving.

Stovetop shallow-fry method (alternative)

Serve one small carton of apple juice or milk chilled. If using a cup, add 2 ice cubes if desired and pour about 8–10 fl oz (240–300 ml) of the chosen drink. Provide a straw if appropriate for the child.

bread slices (white or whole wheat)

cheddar cheese, sliced or shredded

unsalted butter, softened

optional: mayonnaise

vegetable oil (for oven/baking or shallow frying)

apple juice or small milk carton

If using chicken breasts, slice into 1/2-inch to 3/4-inch wide strips. Pat the pieces dry with paper towels and place in a shallow dish.

Prep the chicken

Pour 1/2 cup buttermilk over the chicken pieces, stir so all pieces are coated, cover, and refrigerate for at least 15 minutes (up to 1 hour). This tenderizes and helps coating stick.

Marinate in buttermilk

Set up three shallow bowls or plates: (1) flour mixed with 2 tbs cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder; (2) 1 beaten large egg; (3) panko breadcrumbs mixed with remaining  (none) — use 1/2 cup panko as-is. Place bowls in order: flour, egg, panko.

Prepare breading stations

Remove one piece of chicken from buttermilk, shake off excess, dredge in the seasoned flour (press to coat), dip into beaten egg, then press into panko breadcrumbs until fully coated. Place on a wire rack or plate. Repeat with remaining pieces.

Bread the tenders

Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) so it comes up about 1/3 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Heat the oil

Working in batches to avoid crowding, add breaded chicken strips to the hot oil. Fry 2 to 3 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer cooked tenders to a wire rack or paper towel-lined plate to drain.

Fry the tenders

If you prefer oven-finished tenders for less oil: place breaded tenders on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F (220°C) for 12–14 minutes, flipping halfway, until golden and cooked through.

Finish

If using frozen fries, cook according to package instructions. For oven method: spread fries in a single layer on a baking sheet, toss with 1 tbs vegetable oil and 1/2 tsp salt, bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until crisp and golden.

Prepare fries (frozen)

If using fresh potatoes, cut into uniform sticks, rinse to remove starch, pat dry, toss with 1 tbs oil and 1/2 tsp salt. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway, or deep-fry in hot oil (350°F/175°C) for 3–5 minutes until golden. Drain on paper towels and sprinkle with additional salt to taste.

Prepare fries (fresh)

Portion 2 tbs ketchup and 2 tbs ranch into a small ramekin or container for dipping. Add a lemon wedge on the plate if desired for a light squeeze over tenders.

Assemble the kids meal: place 3–4 chicken tenders with a serving of fries on a kid-sized plate. Include the dipping sauce ramekin and the chosen drink (juice box, milk, or small soda).

boneless, skinless chicken breasts or tenders

buttermilk

all-purpose flour

panko breadcrumbs

cornstarch

paprika

garlic powder

eggs

vegetable oil (for frying)

frozen French fries (or fresh potatoes, cut into fries)

vegetable oil (for baking or frying fries)

ranch dressing (optional)

lemon wedges (optional)

kids' beverage (juice box, milk, or small soda)

Divide 1/4 lb ground beef into a loose ball and gently form into a 3 to 3.5-inch patty about 1/2-inch thick. Do not overwork the meat. Make a shallow dimple in the center with your thumb so the patty cooks evenly.

Form patties

Season both sides of the patty with 1/8 tsp salt and a light pinch (~0.05 tsp) of black pepper just before cooking.

Heat a nonstick skillet or griddle over medium-high heat. Add a light spray of oil or a few drops. When hot, place the patty in the pan and cook 2.5 to 3 minutes without pressing. Flip and cook an additional 2 to 2.5 minutes for a medium-well to well-done small patty suitable for kids. During the last 30 seconds of cooking, place the cheese slice on top of the patty and cover the pan with a lid to melt the cheese.

Cook

Lightly butter the insides of the mini bun (1/2 tsp butter total) and toast cut-side down in the skillet for 20-30 seconds until golden. Place the cheeseburger patty on the bottom bun. Add optional toppings: ketchup (1 tsp), mustard (1/2 tsp), mayonnaise (1/2 tsp), a small piece of lettuce, and a single tomato slice if using. Top with the bun crown and serve immediately.

Toast bun & assemble

Oven method: Preheat oven to 425°F (220°C). Spread 3 oz frozen shoestring fries in a single layer on a baking sheet lined with parchment. Lightly toss with 1 tsp vegetable oil so they are evenly coated. Bake 10 to 14 minutes, turning once halfway, until crisp and golden. Remove from oven and immediately season with 1/8 tsp salt. Air fryer method: Preheat air fryer to 400°F (200°C). Place fries in basket in a single layer and spray/lightly toss with oil. Air fry 7 to 9 minutes, shaking halfway, until crisp. Season with 1/8 tsp salt.

Pour 6 oz of apple juice or milk into a child-sized cup. Add a few ice cubes if desired (1 cup ice optional). Serve chilled alongside the burger and fries.

Place the kids cheeseburger on a small plate with a portion of fries. Offer the drink on the side. For safety, cut the burger in half if serving to younger children. Provide napkins and a small fork for the fries if desired.

mild cheddar cheese slice (or American)

mini burger bun (soft)

butter (softened)

mustard

leaf lettuce

vegetable oil (for oven or air fryer, as needed)

salt (for fries)

apple juice (100%) or kid's milk

cooking spray or extra oil

Heat a medium skillet over medium-high heat. Add olive oil, then diced onion and carrot. Sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds. Push vegetables to the side, add ground beef and cook 6–8 minutes, breaking it up, until browned with no pink remaining.

Cook aromatics and beef

Sprinkle the flour over the browned beef and stir to combine, cooking 1 minute. Stir in tomato paste, Worcestershire sauce, dried thyme, salt and pepper. Add beef stock and mix, scraping brown bits from the pan. Reduce heat to medium-low and simmer 2–3 minutes until mixture thickens slightly. Stir in thawed corn and cook 1 minute to combine. Taste and adjust seasoning if needed. Remove from heat and set aside.

Season and thicken

Place the peeled, cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender.

Cook potatoes

Drain potatoes thoroughly and return to the hot pot. Add butter and warm milk. Mash with a potato masher or fork until smooth but still slightly fluffy. Season with 1/2 tsp salt and 1/4 tsp black pepper. If needed, adjust texture with an extra tablespoon of milk. Keep warm.

Mash and season

Preheat the oven to 375°F (190°C). Lightly butter or spray a small (about 8x5-inch) ovenproof dish or roughly two 6-inch individual ramekins for small plates. Spoon the beef filling into the bottom of the dish(s), spreading into an even layer.

Top the beef with the mashed potatoes, spreading them evenly and gently raking with a fork to create texture for browning. Sprinkle shredded cheddar jack cheese evenly over the mashed potatoes.

Place the dish(es) on a baking sheet and bake in the preheated oven for 15–20 minutes, until the cheese is melted and the edges are bubbling and the potato top is lightly golden. For a more browned top, broil on high for 1–2 minutes watching closely.

Remove from oven and let rest 5 minutes before serving. Garnish with chopped parsley if using.

yellow onion, finely diced

carrot, small dice

frozen corn kernels, thawed

garlic, minced

tomato paste

beef stock

Worcestershire sauce

dried thyme

olive oil

russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes

unsalted butter

whole milk

cheddar jack cheese, shredded

fresh parsley, chopped

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until 1–2 minutes shy of package al dente (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Cook pasta

In the same pot over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and smells slightly toasty (do not brown).

Make roux

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer. Whisk constantly so the mixture is smooth. Simmer 3–4 minutes until slightly thickened.

Add dairy

Stir in 1 teaspoon Dijon mustard, 1 teaspoon ground black pepper, 1 teaspoon smoked paprika, and a pinch of freshly grated nutmeg. Taste and adjust salt if needed (the cheeses and reserved pasta water will also season the sauce).

Season sauce

Reduce heat to low. Add 2 cups grated sharp cheddar, 1 cup grated white cheddar, 2 oz softened cream cheese, and 1 cup finely grated Parmesan in batches, stirring to melt and form a glossy, smooth sauce. If sauce becomes too thick, whisk in 1–2 tablespoons of the reserved pasta water or milk to reach desired consistency.

Melt cheeses

Add drained macaroni to the cheese sauce and fold gently to coat all pasta. Warm together 1–2 minutes so pasta absorbs sauce; if necessary add up to 1/4 cup reserved pasta water to loosen. Transfer mixture to a 9x9-inch baking dish (or similar) and smooth the top.

Combine pasta and sauce

Preheat oven to 375°F (190°C). In a small bowl combine 1 cup panko breadcrumbs, 3 tablespoons melted butter, 2 tablespoons chopped parsley, 1 teaspoon garlic powder, and 1 teaspoon sea salt. Mix until crumbs are evenly coated and moist but not soggy.

Evenly sprinkle the panko mixture over the prepared mac-and-cheese in the baking dish, pressing lightly so crumbs adhere to the cheese surface.

Bake in the preheated oven for 18–22 minutes until the topping is golden brown and the filling is bubbly around the edges. For a darker crisp top, broil 1–2 minutes watching closely to prevent burning.

Farley's Pub