Boneless buttermilk-fried chicken, collard greens, mac n’ cheese, mashed potatoes and gravy.

BB'S FRIED CHICKEN AND FIXINS

Fried egg wontons stuffed with shepherds pie and Gouda cheese, served with a beer and Gouda cheese sauce.

IRISH POPPERS

Southwest veggie patty, lettuce, tomato, portobello mushroom, tortilla strips, Gouda cheese sauce, Southwest ranch on potato roll.

SOUTHWEST VEGGIE BURGER

Jumbo soft pretzels served with our house-made Guinness beer cheese sauce.

PRETZELS + BEER CHEESE

Beer-battered haddock, American cheese, tartar, lettuce, tomato on potato roll.

FINN’S FISH

Chicken and vegetables in a cream sauce baked into a puff pastry.

CHICKEN POT PIE

Hand-battered buttermilk fried chicken tenders. Served with pub fries.

CHICKEN TENDERS

Bacon-wrapped meatloaf, bacon jam, American cheese, fried onion straws, chipotle mayo on potato roll.

PUB JAM

Guinness beer-battered and deep-fried haddock, pub fries, cole slaw, tartar sauce, malt vinegar.

CLASSIC FISH N’ CHIPS

Old Mill of Guilfod smoked Gouda grits, shrimp, Irish banger, bacon, portobello mushrooms, green onions topped with smoked gouda sauce.

SHRIMP + GRITS

SOUP OF THE WEEK

Cornmeal-dusted haddock, collard greens, smoked gouda grits, chipotle mayo.

SOUTHERN FRIED FISH

Lamb, beef and vegetables topped with mashed potatoes and smoked Gouda cheese.

SHEPHERD’S PIE

Potato pancake stuffed with seasonal vegetables and cheddar cheese with your choice of side.

VEGETABLE BOXTYP

Fried chicken, bacon, honey-whipped goat cheese, fried egg* on cinnamon swirl brioche bread.

CINNAMON TOAST CRUNCH

Peppers, onion, portobello mushrooms, provolone and chipotle mayo on potato roll. Chicken 11 or Steak 12.

PHILLY CHEESE

LAMB STEW

All beef patty* with lettuce, tomato, pickles, mayo, bacon and American cheese on a potato roll.

DUBLIN BURGER

Guinness beer-battered artichoke, pub fries and vinegar slaw.

VEGAN “FISH” N’ CHIPS

Fried chicken tossed in Mild or Hot sauce, mixed greens, lettuce, tomato, cheddar cheese, bacon and ranch in a sun-dried tomato tortilla.

KICKIN’ CHICKEN

Bacon-wrapped meatloaf, mashed potatoes, gravy and your choice of side.

GUINNESS MEATLOAF

Buttermilk-fried chicken, pimento cheese, bacon, pickles, lettuce, tomato, chipotle mayo on potato roll.

SOUTHERN CHICKEN

Sautéed shrimp, bacon, bacon jam, lettuce, tomato, and chipotle mayo in a sun-dried tomato tortilla.

SHRIMP BLT

Deep-fried wonton-wrapped corned beef, cabbage, potatoes, carrots with remoulade.

APPSIRISH SPRING ROLLS

In a bowl, combine buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add chicken breasts, cover, and refrigerate for at least 2 hours or overnight.

Marinate the Chicken

In a separate bowl, season flour with salt, pepper, and paprika.

Prepare the Coating

Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from buttermilk, dredge in flour, and fry until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.

Fry the Chicken

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, cooking until softened.

Sauté Aromatics

Add chopped collard greens and chicken broth. Season with salt and pepper. Simmer for about 30 minutes until greens are tender.

Cook the Greens

Boil elbow macaroni according to package instructions. Drain and set aside.

Cook the Macaroni

In a saucepan, melt butter. Stir in flour to create a roux. Gradually whisk in milk and bring to a simmer. Add shredded cheddar cheese, stirring until melted and smooth.

Make the Cheese Sauce

Mix the macaroni with the cheese sauce. Season with salt and pepper.

Combine

Boil cubed potatoes in salted water until tender. Drain and return to pot.

Prepare the Potatoes

Add butter and milk to the potatoes. Mash until smooth and creamy, seasoning with salt and pepper.

Mash Potatoes

In a separate saucepan, whisk together chicken broth and flour over medium heat until thickened. Pour over mashed potatoes when serving.

Make the Gravy

Boneless chicken breasts

Buttermilk

All-purpose flour

Salt

Black pepper

Paprika

Garlic powder

Onion powder

Vegetable oil

Collard greens, chopped

Onion, diced

Garlic, minced

Chicken broth

Olive oil

Elbow macaroni

Cheddar cheese, shredded

Milk

Butter

Potatoes, peeled and cubed

Stir in diced potatoes, carrots, peas, beef broth, salt, and pepper. Cover and simmer for about 20 minutes, or until the potatoes are tender. Once cooked, mix in shredded Gouda cheese until melted. Allow the mixture to cool.

Prepare the Shepherd's Pie Filling

Take a wonton wrapper and place a tablespoon of the cooled shepherd's pie filling in the center. Moisten the edges with water, fold the wrapper over to create a triangle, and seal the edges tightly. Repeat with remaining wrappers and filling.

Assemble the Wontons

Heat oil in a deep pan or fryer to 350°F (175°C). Fry wontons in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Wontons

In a saucepan over medium heat, combine 1 cup of Gouda cheese with 1 cup of beer. Stir continuously until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.

Prepare Beer and Gouda Cheese Sauce

Serve the fried wontons hot with the beer and Gouda cheese sauce on the side for dipping.

Serve

Wonton wrappers

Ground beef or lamb

Potatoes, peeled and diced

Carrots, diced

Onion, chopped

Frozen peas

Gouda cheese, shredded

Beef broth

In a large bowl, combine black beans, corn, cooked quinoa, diced bell pepper, chopped onion, minced garlic, cumin, coriander, breadcrumbs, egg, salt, and black pepper. Mix well and form into 4 patties.

Prepare the Veggie Patty

Heat a non-stick skillet over medium heat. Cook the patties for about 5-6 minutes on each side until golden brown and heated through.

Cook the Patties

In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, cooking until thickened. Add in shredded Gouda cheese, salt, and black pepper and stir until smooth.

Make the Gouda Cheese Sauce

In a small bowl, mix ranch dressing, hot sauce, paprika, and lime juice. Stir until combined.

Prepare the Southwest Ranch

Toast potato rolls. Place a lettuce leaf on each bottom half, followed by a veggie patty, grilled portobello mushroom, Gouda cheese sauce, tortilla strips, and a generous drizzle of southwest ranch. Top with sliced tomato and the other half of the roll.

Assemble the Burger

black beans, mashed

corn kernels

quinoa, cooked

bell pepper, diced

onion, finely chopped

garlic, minced

cumin

coriander

breadcrumbs

salt

black pepper

potato rolls

lettuce leaves

tomato, sliced

portobello mushrooms, grilled

tortilla strips

In a medium saucepan over medium heat, combine the Guinness stout and cream cheese. Stir until the cream cheese is melted and well combined.

Make the Sauce

Gradually whisk in the sharp cheddar cheese until melted and smooth. Add garlic powder, onion powder, black pepper, and mustard. Stir until fully combined and heated through.

Add the Cheeses

Warm water

Active dry yeast

Sugar

Baking soda

Egg (for egg wash)

Coarse sea salt (for topping)

In a bowl, whisk together the flour, cornstarch, salt, and black pepper. Gradually add the beer, mixing until smooth. Let the batter rest for about 15 minutes.

Prepare the Batter

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Dip each haddock fillet into the batter, ensuring it is fully coated.

Batter the Haddock

Carefully place the battered haddock fillets in the hot oil. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

On the bottom half of each potato roll, place a lettuce leaf, followed by a fried haddock fillet, a slice of American cheese, a slice of tomato, and a generous dollop of tartar sauce. Top with the other half of the roll.

Assemble the Sandwich

Haddock fillets

Beer

Cornstarch

American cheese slices

Tartar sauce

Lettuce leaves

Tomato

Potato rolls

In a large skillet, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.

Make the Filling

Stir in carrots, peas, and potatoes, and cook for about 5 minutes until they start to soften.

Add Vegetables

Sprinkle the flour over the mixture and stir to combine. Gradually whisk in the chicken broth and heavy cream, bringing to a simmer. Cook until thickened, about 3-5 minutes.

Create the Sauce

Add shredded chicken, salt, pepper, and thyme. Stir to combine and remove from heat.

Season the Filling

Preheat the oven to 400°F (200°C). Roll out puff pastry on a floured surface and cut to fit your pie dish.

Prepare the Pastry

Pour the chicken filling into the pie dish and top with the puff pastry. Seal the edges and cut slits in the top to allow steam to escape.

Assemble the Pie

Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.

Bake

Let the pie cool for a few minutes before slicing and serving.

chicken breast, cooked and shredded

carrots, diced

peas, frozen

potatoes, diced

onion, diced

butter

all-purpose flour

chicken broth

heavy cream

thyme, dried

puff pastry sheets

In a large bowl, combine chicken strips and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.

In another bowl, mix together flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.

Prepare the Breading

In a large skillet or deep fryer, heat oil over medium-high heat to 350°F (175°C).

Remove chicken from buttermilk, allowing excess to drip off. Dredge each strip in the flour mixture, ensuring an even coating. Shake off excess flour.

Bread the Chicken

Carefully place breaded chicken strips in the hot oil, cooking in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).

Remove chicken tenders from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with pub fries on the side.

Drain and Serve

Chicken breasts, cut into strips

Baking powder

Oil for frying

Preheat the oven to 350°F (175°C). In a large bowl, mix the ground beef, ground pork, breadcrumbs, egg, chopped onion, garlic powder, salt, and black pepper until well combined.

Prepare the Meatloaf

Shape the meat mixture into a loaf and wrap it with the bacon slices, securing them with toothpicks if necessary. Place the wrapped meatloaf in a baking dish.

Bb's Fried Chicken And Fixins

Irish Poppers

Southwest Veggie Burger

Pretzels + Beer Cheese

Finn’s Fish

Chicken Pot Pie

Chicken Tenders

Pub Jam

Classic Fish N’ Chips

Shrimp + Grits

Soup Of The Week

Southern Fried Fish

Shepherd’s Pie

Vegetable Boxtyp

Cinnamon Toast Crunch

Philly Cheese

Lamb Stew

Dublin Burger

Vegan “fish” N’ Chips

Kickin’ Chicken

Guinness Meatloaf

Southern Chicken

Shrimp Blt

Appsirish Spring Rolls