two sliders + cheddar on brioche with fries.

KIDS' CHEESEBURGER SLIDERS

10 OZ NY strip + compound herb butter + parmesan truffle garlic fries + 6OZ lobster tail.

SURF & TURF

Grilled chicken breast, with a creamy blend of peas + carrots + celery + onion + whipped mash potatoes + crispy puff pastry.

CHICKEN POT PIE

Crispy beer-battered rock fish + Pappy's fries + cocktail & tartar sauces.

FISH & CHIPS

Beer battered Rock Fish + pineapple pico de gallo + tapito crema + fresno chiles + flour tortillas (3).

BAJA FISH TACOS

SHRIMP COCKTAIL (6)

Crispy potato skins + creamy mashed potatoes + shredded cheese + bacon + sour cream + chives + ranch dressing.

POTATO SKINS

RAW OYSTERS (6)

Fully cooked oysters (6) topped with  baked spinach, bacon, onion, parmesan cheese, panko bread crumbs.

OYSTERS ROCKEFELLER

ONION RINGS

FRIED PICKLES

Crispy naked wings & drummettes. Choice of sauce.

PUB WINGS (BONE-IN)

Crispy breaded boneless chicken breast nugs.  Choice of sauce.

BONELESS CHICKEN WINGS

Crispy tater tots + spicy pepperjack fondue + bacon crumbles + chives.

PEPPER-JACK TOTS

Pappy's Chile con Queso. Prime rib chili blended with creamy pepper jack cheese. served with house made tortilla chips.

DRUNKEN DIP

Crispy Brussels sprouts topped with sea salt. goat cheese. balsamic reduction.

BRUSSELS SPROUTS

hand tenderized steak + crispy panko + cocktail & tartar sauce.

FAMOUS CALAMARI

Fresh baked pretzels + coarse sea salt + creamy pepper jack fondue dip.

PRETZEL FONDUE

Romaine lettuce + crispy chicken + spicy bbq sauce + chopped celery + shaved red cabbage + bleu cheese crumbles & dressing.

THE MAN SALAD

1/3 lb Waygu beef patty + crispy bacon + cheddar cheese + smoky bbq sauce + Onion rings on brioche bun.

BLARNEY BURGER

Divide the 0.5 lb ground beef into two equal portions (about 4 oz / 115 g each). Gently form each portion into a small, slightly wider-than-the-bun patty about 1/2 inch thick. Do not overwork the meat to keep burgers tender.

Form patties

Season both sides of each patty with 1/8 tsp salt and a light pinch (about 1/16 tsp) of black pepper per side.

Season

Heat a nonstick skillet or griddle over medium-high heat. When hot, add the patties and cook for about 2.5–3 minutes on the first side without pressing. Flip and cook 1.5–2 minutes more for a medium doneness (adjust time slightly for well done or rare). Internal temperature should reach 160°F (71°C) for ground beef recommended doneness for kids.

Cook patties

In the last 30–45 seconds of cooking, place one cheddar slice on each patty and cover the pan with a lid (or a bowl) to melt the cheese quickly.

Add cheese

While the cheese melts, spread 1 tsp unsalted butter across the cut sides of the two brioche slider buns. Place the buttered sides down in a separate skillet over medium heat or in the same pan if space allows and toast 45–60 seconds until lightly golden. Remove and set aside.

Toast buns

Place each cheesy patty on the bottom half of a toasted bun. Add 1 tsp ketchup and 1/2 tsp mustard evenly across the two sliders (about 1 tsp ketchup and 1/2 tsp mustard total divided). Add 2 pickle slices per slider if using. Top with the bun tops and hold gently to set.

Assemble sliders

Preheat oven to 425°F (220°C) if baking. For oven: spread 8 oz frozen fries in a single layer on a rimmed baking sheet, drizzle or toss with 1 tbs vegetable oil to help crisp, and bake for 12–18 minutes, flipping halfway, until golden and crisp. For pan-fry: heat 1 tbs vegetable oil in a skillet over medium-high, add fries in a single layer, cook 8–10 minutes turning occasionally until golden and crisp.

Oven or pan prepare

When fries are hot and crisp, transfer to a bowl or plate and immediately sprinkle 1/4 tsp salt over them; toss lightly to distribute.

Season fries

Place two sliders on a kids' plate with a portion of fries alongside. Offer additional ketchup or dipping sauce on the side if desired and serve warm. Makes 2 sliders and a small kid portion of fries.

ground beef (80/20)

salt

black pepper

small brioche slider buns

sharp cheddar cheese slices

unsalted butter

ketchup

yellow mustard

dill pickle slices (optional)

frozen shoestring or crinkle-cut fries

vegetable oil (for oven or pan)

In a small bowl, combine 4 tablespoons softened unsalted butter with chopped parsley (1 tbsp), chives (1 tbsp), tarragon (1 tsp), lemon zest (1/2 tsp), minced garlic (1/2 tsp), 1/4 tsp kosher salt and 1/8 tsp black pepper. Mix thoroughly until homogenous. Spoon onto plastic wrap, shape into a 1-inch log, wrap tightly and refrigerate to firm up (15–30 minutes). Reserve 2 tablespoons to serve with steak; keep remainder chilled for other uses.

Make compound butter

If using whole russets: peel (optional) and cut into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove starch. Dry thoroughly on kitchen towels or paper towels. If using frozen fries, skip to cooking step.

Prep potatoes

For frying: heat oil in a heavy pot to 325°F (163°C). Blanch fries in batches 3–4 minutes until tender but not browned; remove and drain. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes. Drain on paper towels. For oven method: toss dried fries with 2 tbsp oil, spread on a single layer and roast at 425°F (220°C) for 25–30 minutes, flipping once, until crisp.

Cook fries

While fries are hot, toss with minced garlic (2 tsp) so heat mellows the garlic, then add grated Parmigiano-Reggiano (1/2 cup), chopped parsley (1 tbsp), 1 tsp white truffle oil, 3/4 tsp kosher salt and 1/4 tsp black pepper. Toss until evenly coated. Taste and adjust seasoning. Keep warm until plating.

Finish fries

Using kitchen shears, cut down the top center of the lobster shell lengthwise to expose meat; gently lift meat out of shell, keeping the tail fan intact, and rest it on top of the shell (butterfly). Pat meat dry. Season lightly with 1/8 tsp kosher salt and a pinch of smoked paprika (optional).

Prepare lobster

Preheat oven broiler or set oven to 425°F (220°C). Brush lobster meat with 1 tablespoon melted butter. Place on a foil-lined baking sheet, meat-side up. Broil 4–6 inches from element for 6–8 minutes, or roast at 425°F for 10–12 minutes, until opaque and internal temperature reaches ~140–145°F and meat is firm. Baste once with melted butter halfway through. Remove and let rest 2 minutes; keep warm.

Cook lobster tail (broil or roast)

Remove the 10 oz New York strip from refrigerator 30–40 minutes before cooking. Pat dry with paper towel. Season both sides generously with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat.

Bring steak to room temperature and season

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and heat until shimmering. Add steak and sear without moving for 2.5–3 minutes to develop a brown crust. Flip and sear the other side 2–3 minutes.

Sear steak

Reduce heat to medium. Add 1 tablespoon unsalted butter, smashed garlic clove, and the thyme and rosemary sprigs to the pan. Tilt the pan and spoon melted butter over the steak repeatedly (baste) for another 1.5–3 minutes until internal temperature is 125°F for medium-rare, 130–135°F for medium. Adjust time depending on thickness and desired doneness. Remove steak to a cutting board and rest 5–7 minutes.

Pan-baste to finish

Top the rested steak with 2 tablespoons of chilled compound herb butter so it melts over the steak. Sprinkle a pinch of flaky finishing salt if desired.

Finish with compound butter

Arrange parmesan truffle garlic fries on the plate to one side. Place the rested steak next to fries and spoon any resting juices over the steak. Place the lobster tail (meat lifted on shell) beside the steak; brush with any reserved melted butter and a squeeze of lemon wedge. Garnish fries and plate with chopped parsley or microgreens and serve remaining lemon wedges on the side.

10 oz New York strip steak

Kosher salt

Freshly ground black pepper

Neutral oil (canola or vegetable)

Unsalted butter (for pan basting)

Garlic clove (smashed)

Fresh thyme sprigs

Fresh rosemary sprig

Compound herb butter (prepared in next item)

Unsalted butter (softened)

Fresh parsley (finely chopped)

Fresh chives (finely chopped)

Fresh tarragon (finely chopped)

Lemon zest

Garlic (minced)

6 oz cold-water lobster tail (raw, shell on)

Unsalted butter (melted, for brushing)

Lemon wedges

Smoked paprika (optional)

Russet potatoes (about 1 lb) or frozen fries

Vegetable oil (for frying) or olive oil for oven

Parmigiano-Reggiano (finely grated)

White truffle oil

Flaky finishing salt (optional)

Microgreens or chopped parsley

If you don't have pre-grilled chicken, grill or pan-sear two boneless chicken breasts (about 10–12 oz total) seasoned with salt and pepper, then dice into 1/2-inch pieces. Measure 2 cups and set aside.

Prepare chicken

Preheat a medium-large saucepan or skillet over medium heat. Add 2 tablespoons butter. When melted and foaming, add the chopped onion, diced celery, and diced carrots. Sauté, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Sauté vegetables

Push the vegetables to the side or reduce heat to low and add the 3 tablespoons flour to the pan. Cook the flour with the vegetables for 1–2 minutes, stirring constantly, until it smells slightly toasty but not brown. This cooks the raw flour flavor and forms a roux to thicken the sauce.

Make roux

Slowly whisk in 1 cup chicken stock, making sure to break up any lumps. Then add 1/2 cup whole milk and 1/4 cup heavy cream. Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently, until it thickens to a creamy saucy consistency, about 3–5 minutes.

Add liquids

Stir in the cooked diced chicken, 1/2 cup frozen peas, 1 teaspoon minced thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Remove from heat and let the filling cool slightly while you prepare the mashed potato topping and oven.

Finish filling

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

Cook potatoes

Drain the potatoes well and return them to the hot pot to dry for 1 minute. Add 2 tablespoons butter, 1/4 cup whole milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons cream cheese (optional). Mash until smooth and fluffy. Taste and adjust seasoning. Keep warm.

Mash potatoes

Preheat oven to 400°F (205°C). Lightly grease a 9-inch pie dish or 8x8 baking dish with 1 teaspoon olive oil or cooking spray.

Preheat oven and prepare dish

Transfer the slightly cooled chicken-vegetable filling into the prepared dish and spread into an even layer. Spoon or pipe the whipped mashed potatoes over the filling in an even layer, smoothing the top or leaving textured peaks if you prefer browning. Unfold the thawed puff pastry sheet and place it over the mashed potato layer: either drape whole (tucking edges down into the dish) for a sealed top or cut into strips and arrange for a decorative lattice—both methods work. Trim any excess pastry and press edges to seal.

Assemble pot pie

Beat 1 large egg with 1 teaspoon water to make an egg wash. Brush the top of the puff pastry lightly and, if using a whole top, cut a couple of small slits to vent steam. If you left mashed potatoes exposed under the pastry, brushing will help the pastry brown evenly.

Egg wash and venting

Bake in the preheated 400°F (205°C) oven on the middle rack for 20–25 minutes, or until the pastry is puffed and deep golden brown and the filling is bubbling at the edges. If the pastry browns too quickly, tent loosely with foil for the last 5–10 minutes.

Bake

Remove from oven and let the pot pie rest for 5–10 minutes to set. Serve warm, garnished with extra thyme if desired.

Rest and serve

cooked grilled chicken breast

yellow onion, finely chopped

celery stalks, diced

carrots, diced

frozen peas

all-purpose flour

chicken stock

whole milk

heavy cream

fresh thyme leaves, minced (or 1/2 tsp dried)

black pepper, freshly ground

russet potatoes, peeled and cut into 1-inch cubes

cream cheese (optional for extra creaminess)

store-bought puff pastry (thawed, 1 sheet about 8x8 or 9x9)

large egg (for egg wash)

water (for egg wash)

olive oil or cooking spray (to grease dish)

If not already cut, peel (optional) and cut potatoes into 1/2-inch thick fries. Rinse in cold water until water runs clear to remove excess starch. Soak fries in cold water for at least 30 minutes (or up to 2 hours) in the refrigerator to crisp them.

Drain and thoroughly dry the potato sticks with kitchen towels. Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Fry potatoes in batches for 4–5 minutes until just tender and pale; they should not brown. Remove and drain on a wire rack or paper towels.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Once hot, fry the blanched fries in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels, immediately season with salt, pepper, paprika and garlic powder; toss to coat. Keep warm in a low oven (200°F/95°C) while frying remaining batches.

Rest and final fry

In a small bowl combine mayonnaise, chopped dill pickles, chopped capers, lemon juice, Dijon mustard and chopped parsley. Season with salt and pepper, taste and adjust acidity or seasoning. Refrigerate until ready to serve. Makes about 1/2 cup.

Whisk together ketchup, prepared horseradish, Worcestershire sauce, hot sauce (if using) and lemon juice in a small bowl. Taste and adjust horseradish for desired heat. Refrigerate until serving.

Pat rockfish fillets dry with paper towels and cut into 4–6 oz portions if necessary. Season lightly with 1/2 tsp salt and 1/4 tsp pepper. Place the extra 1/2 cup flour in a shallow dish for dusting.

Prep fish

In a chilled bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp pepper. Pour in 1 cup cold beer and whisk until just combined; batter should be thick enough to coat the back of a spoon but still pourable. If very thick, add a tablespoon of beer or cold water. Keep the batter cold (set bowl over a larger bowl filled with ice if desired).

Make batter

Pour vegetable oil into a heavy pot or deep fryer to a depth of at least 2 inches. Heat to 350°F (175°C). Use a thermometer to maintain temperature between 340–360°F while frying.

Heat oil

Dredge each fillet lightly in the reserved flour, shake off excess, then dip into the cold beer batter to fully coat. Carefully lower the battered fish into the hot oil, frying in batches to avoid crowding. Fry for 4–6 minutes, turning once if needed, until the batter is deep golden brown and the fish registers 145°F (63°C) or flakes easily. Remove to a wire rack over a sheet tray to drain excess oil.

Fry fish

When all fish is cooked, serve immediately with Pappy's fries, a dollop of tartar sauce and cocktail sauce on the side. Garnish with lemon wedges and chopped parsley.

Finish & serve

rockfish fillets (skin removed, 4–6 oz each)

all-purpose flour (for batter)

cornstarch

baking powder

cold beer (lager or pale ale)

ice cubes (optional, to keep batter cold)

extra flour (for dusting fish)

vegetable oil (for frying)

russet potatoes (large)

or russet potatoes (2 large, peeled and cut into fries)

white or black pepper

paprika

garlic powder

mayonnaise

dill pickles (finely chopped)

capers (drained and chopped)

fresh lemon juice

Dijon mustard

fresh parsley (finely chopped)

prepared horseradish (adjust to heat)

Worcestershire sauce

hot sauce (optional)

lemon wedges

fresh parsley (chopped, for garnish)

Pat rockfish pieces dry with paper towels and season lightly with 0.25 tsp salt and 0.25 tsp black pepper. Keep refrigerated until ready to batter.

Prepare fish

In a bowl, whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually pour 1 cup cold beer while whisking until smooth. Add a few ice cubes to keep mixture very cold; batter should be thick enough to coat but still pourable. Rest 5 minutes in refrigerator.

In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and float.

Working in batches (do not overcrowd), dust fish pieces lightly with a tablespoon of flour, shake off excess, then dip into the cold beer batter to fully coat. Gently lower into hot oil and fry 3–4 minutes until golden brown and opaque through the center. Remove with a slotted spoon to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while finishing remaining fish.

Combine 1 cup finely diced pineapple, diced roma tomato, 1/2 small red onion (finely diced), 1/4 cup chopped cilantro, and 1 minced fresno chile in a bowl. Add 2 tablespoons fresh lime juice and 1/2 tsp salt. Taste and adjust lime or salt. Let sit 10–15 minutes at room temperature to allow flavors to meld.

Whisk together 1/2 cup sour cream, 1/4 cup mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon minced chipotle in adobo, 1/2 tsp minced garlic and 1/4 tsp salt. If too thick, thin with up to 1 teaspoon water to reach a drizzling consistency. Chill until assembly.

Warm tortillas: stack tortillas and warm in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes.

Assemble tacos: Place a small handful (about 1/3 cup) shredded cabbage on each warm tortilla. Top each with 2–3 pieces of fried rockfish (about 4–5 oz fish total across the 3 tortillas). Spoon pineapple pico de gallo over the fish (about 2–3 tablespoons per taco). Drizzle tapito crema over the top (about 1–2 tablespoons per taco). Garnish with thinly sliced fresno chiles and a light sprinkle of finishing salt. Serve immediately with lime wedges on the side.

Kids' Cheeseburger Sliders

Surf & Turf

Chicken Pot Pie

Fish & Chips

Baja Fish Tacos

Shrimp Cocktail (6)

Potato Skins

Raw Oysters (6)

Oysters Rockefeller

Onion Rings

Fried Pickles

Pub Wings (bone-in)

Boneless Chicken Wings

Pepper-jack Tots

Drunken Dip

Brussels Sprouts

Famous Calamari

Pretzel Fondue

The Man Salad

Blarney Burger