Grilled chicken breast, tomato, cucumbers, avocado, hardboiled egg, cheddar cheese, romaine lettuce, ranch dressing | GF

GRILLED CHICKEN CHEF SALAD

Jameson Orange Whiskey, Brown Sugar, Coffee, House-Made Whipped Cream, Cinnamon Stick

Irish Orange Coffee

Experience a burst of flavor with our Powers dish, featuring a harmonious blend of fresh ingredients that energize your palate.

Powers

Pearl Couscous

Yukon Mashed Potatoes

Tender roasted asparagus spears, lightly seasoned and caramelized to perfection for a deliciously healthy side dish.

Roasted Asparagus

Sautéed green beans and carrots, lightly seasoned for a fresh and vibrant side dish.

Sautéed Green Beans & Carrots

B.L.T.

Murphy's Irish Onion Gratin

Snap peas, Mandarin oranges, carrots, candied cashews, crispy wontons, sweet chili vinaigrette

Baby Spinach Salad

Blue Crab, sweet corn, double-smoked bacon

Galway Bay Crab Cakes

Irish Chips

Grilled Turkey Burger

Traditional lamb stew, fresh vegetables, sourdough bread bowl

Irish Stew

Pan-seared, gorgonzola mashed potatoes, green beans and carrots, roasted mushroom-cabernet sauce

6oz. Beef Tenderloin Medallions

Grilled, center cut, French green lentils, smoked bacon Gruyere potato gratin, spiced fruit reduction

Double Thick Pork Chop

House made chocolate, cherry, and walnut pie, vanilla bean ice cream, caramel sauce

Beggar's Purse

Dense, rich, flourless chocolate cake with ground almonds and chocolate ganache, berry coulis

Chocolate Amaretto Torte

BARE Zero Proof Gin, Fresh Lemon, House-made simple syrup, tonic

McGurks 78 Cocktail

CHICKEN STRIPS

GRILLED CHEESE SANDWICH

Delightfully tender noodles tossed in rich, creamy butter, creating a comforting and simple dish perfect for any occasion.

BUTTERED NOODLES

Absolut Vodka, 3 Olive's Vanilla, Kahula, House Made Cold Brew

Espresso Martini

Proper 12 Apple, fresh lemon juice, simple syrup

Proper 12 Apple Smash

Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Remove from the grill and let it rest before slicing.

Grill the Chicken

While the chicken is grilling, chop the tomato, cucumber, and avocado. Slice the hardboiled eggs into quarters.

Prepare the Vegetables

In a large salad bowl, combine the romaine lettuce, chopped tomato, cucumber, sliced avocado, and hardboiled eggs. Add the sliced grilled chicken on top.

Assemble the Salad

Sprinkle the cheddar cheese over the salad and drizzle with ranch dressing. Toss gently to combine all ingredients.

Add Cheese and Dressing

Serve immediately and enjoy your Grilled Chicken Chef Salad!

Serve

Chicken breast

Tomato

Cucumber

Avocado

Hardboiled egg

Cheddar cheese

Romaine lettuce

Ranch dressing

In a mixing bowl, combine heavy cream and powdered sugar. Whip the mixture using a hand mixer or whisk until soft peaks form. Set aside.

Prepare the Whipped Cream

In a large coffee mug, combine Jameson Orange Whiskey and brown sugar. Stir until the sugar is dissolved.

Mix the Coffee

Pour the freshly brewed coffee into the mug with the whiskey and sugar mixture. Stir gently to combine.

Add Coffee

Spoon the house-made whipped cream over the coffee mixture.

Top with Whipped Cream

Add a cinnamon stick as a garnish. Serve immediately and enjoy!

Garnish and Serve

Jameson Orange Whiskey

Brown Sugar

Freshly Brewed Coffee

Heavy Cream

Powdered Sugar

Cinnamon Stick

Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.

Cook the Quinoa

Dice the red bell pepper and avocado. Chop the cilantro finely.

In a large bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, and avocado.

Mix Ingredients

In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the quinoa salad and toss gently to combine.

Dress the Salad

Garnish with chopped cilantro and serve immediately, or refrigerate for an hour to let flavors meld.

Quinoa

Black Beans

Corn

Red Bell Pepper

Lime Juice

Olive Oil

Cilantro

Salt

Pepper

In a medium saucepan, bring the water to a boil. Add the pearl couscous and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 8-10 minutes or until the couscous is tender and the water has been absorbed.

Prepare the Couscous

While the couscous is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Once the couscous is cooked, remove it from heat and fluff it with a fork. Add the sautéed garlic, black pepper, lemon juice, and chopped fresh parsley to the couscous. Mix well to combine all the flavors.

Combine Ingredients

Taste and adjust seasoning with salt and pepper if needed. Serve warm as a side dish or a light main course.

Water

Garlic

Black Pepper

Fresh Parsley

Lemon Juice

Peel the Yukon Gold potatoes and cut them into evenly sized chunks.

Prepare the Potatoes

Place the potato chunks into a large pot, cover with cold water, and add salt. Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes or until the potatoes are fork-tender.

Boil the Potatoes

In a small saucepan, combine the unsalted butter and heavy cream. Add minced garlic and heat gently over low heat until the butter is melted and the mixture is warm.

Melt the Butter and Cream

Drain the cooked potatoes and return them to the pot. Pour the warm butter and cream mixture over the potatoes. Mash the potatoes using a potato masher or a fork until smooth and creamy.

Mash the Potatoes

Season the mashed potatoes with salt and black pepper to taste. Serve hot as a side dish.

Season and Serve

Yukon Gold potatoes

Unsalted butter

Heavy cream

Black pepper

Preheat the Oven

Wash the asparagus and trim the tough ends.

Prepare the Asparagus

In a large bowl, toss the asparagus with olive oil, salt, black pepper, and garlic powder until well coated.

Season the Asparagus

Spread the seasoned asparagus in a single layer on a baking sheet.

Arrange on Baking Sheet

Roast in the preheated oven for 12-15 minutes, or until tender and slightly crispy.

Roast the Asparagus

If desired, sprinkle Parmesan cheese over the asparagus during the last 2 minutes of roasting.

Add Parmesan Cheese (Optional)

Asparagus

Olive oil

Garlic powder

Parmesan cheese (optional)

Wash the green beans and trim the ends. Peel the carrots and cut them into thin slices or julienne.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Add the green beans and carrots to the skillet. Sprinkle with salt and black pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.

Cook the Green Beans and Carrots

Remove from heat and drizzle with lemon juice. Toss in chopped parsley for garnish. Serve warm.

Finish and Serve

Green beans

Carrots

Lemon juice

Parsley

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove and drain on paper towels.

Cook the Bacon

Toast the ciabatta slices until golden brown, either in a toaster or on a grill.

Toast the Bread

Slice the tomato into thin rounds and wash the lettuce leaves.

Prepare the Tomato and Lettuce

Spread mayonnaise on one side of each toasted ciabatta slice. Layer the lettuce, bacon, and tomato on one slice. Season with salt and pepper to taste, then top with the other slice, mayonnaise side down.

Assemble the B.L.T.

Cut the sandwich in half and serve immediately.

Ciabatta bread

Bacon

Lettuce (romaine or iceberg)

Mayonnaise

Peel and slice the onions thinly. In a large skillet, melt the butter over medium heat. Add the onions and cook until they are soft and caramelized, about 20 minutes.

Prepare the Onions

Stir in the minced garlic and cook for an additional 2 minutes. Pour in the broth, thyme, salt, and pepper. Simmer for 10 minutes to blend the flavors.

Add Garlic and Broth

While the soup simmers, preheat the broiler. Arrange the sliced baguette on a baking sheet and toast under the broiler until golden brown, about 2-3 minutes.

Prepare the Baguette

Ladle the onion mixture into oven-safe bowls or ramekins. Top each bowl with a slice of toasted baguette and sprinkle generously with Swiss cheese.

Assemble the Gratin

Place the bowls under the broiler for 3-5 minutes, or until the cheese is melted and bubbly. Keep a close eye to prevent burning.

Broil the Gratin

Carefully remove the gratin from the oven and let cool for a few minutes before serving. Enjoy your Murphy's Irish Onion Gratin!

Large onions

Butter

Garlic cloves, minced

Beef or vegetable broth

Swiss cheese, shredded

Fresh thyme, chopped

Black pepper, ground

Baguette, sliced

In a large salad bowl, place the baby spinach as the base of the salad.

Prepare the Spinach

Top the spinach with snap peas, mandarin oranges, and shredded carrots.

Add Vegetables and Fruits

Sprinkle candied cashews and crispy wontons over the salad.

Add Toppings

Drizzle the sweet chili vinaigrette over the salad just before serving. Toss gently to combine.

Baby Spinach

Snap Peas

Mandarin Oranges

Carrots, shredded

Candied Cashews

Crispy Wontons

In a large mixing bowl, combine the blue crab meat, sweet corn, crumbled bacon, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and beaten egg. Season with salt and black pepper to taste. Gently fold in the panko breadcrumbs until just combined.

Prepare the Crab Cake Mixture

Using your hands, shape the mixture into patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to firm up.

Form the Crab Cakes

In a large skillet, heat a couple of tablespoons of oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

Cook the Crab Cakes

Serve the crab cakes warm, garnished with additional parsley and your choice of dipping sauce, such as remoulade or tartar sauce.

Grilled Chicken Chef Salad