STARTERS
ADD TO ANY SALAD
CHICKEN 6
SHRIMP 8
SALMON 8
SOUP DU JOUR
A bowl of Chef’s choice of soup. 6
BOXTYS
Potato pancakes with herbed sour cream. 10
BUCKET OF FRIES
Curry spiced with curry aioli. 8
SAUSAGE ROLLS
Seasoned pork sausage wrapped in a flaky puff pastry. 9
DEVILED EGGS
Choice of BBQ deviled eggs topped with candied bacon or Irish Whiskey cured salmon. 8
CRABCAKES
Pan seared crabcakes served with house-made tartar sauce. 16
SCOTCH EGG
Soft boiled egg wrapped in seasoned sausage, breaded and fried to perfection. 11
SALADS
ADD TO ANY SALAD
CHICKEN 6
SHRIMP 8
SALMON 8
CAESAR
Romaine lettuce, parmesan cheese, classic Caesar dressing. R5 – L9
HOUSE
Mixed greens, cherry tomatoes, pickled red onions, feta cheese, dark balsamic vinaigrette. 9
WEDGE
Iceberg lettuce, candied bacon, cherry tomatoes, crispy onions, blue cheese dressing. 10
SANDWICHES
CHOICE OF FRIES, COLESLAW, or POTATO CHIPS
CRABCAKE SANDWICH
Served with lettuce, tomato, pickled red onions & tartar sauce on a Farm-to-Market bun. 16
FRIED COD SANDWICH
Beer battered cod served on a Farm-to-Market brioche bun with tartar sauce, lettuce, tomato & onion. 15
CHICKEN SANDWICH
Your choice of fried or grilled chicken, served with lettuce, tomato, onion, on a Farm-to-Market brioche bun. 15
IRISH WHISKEY CURED SALMON BLT
Cured salmon, bacon, lettuce and tomato on toasted Farm-to-Market Grains Galore bread. 16
1/2 POUND BURGER
BRADY’S STYLE:
Guinness bacon jam & aged white cheddar. 16
FOX STYLE:
BBQ spices, pepperjack cheese, house BBQ sauce, crispy onions. 16
KC IRISH MAN
Our play on KC BBQ Burnt Ends.
Corned beef, Guinness BBQ caramelized onions, aged white cheddar on Farm-to-Market potato bun. 15
SPECIALTIES
ADD TO ANY SALAD
CHICKEN 6
SHRIMP 8
SALMON 8
BANGERS & MASH
Irish bangers served over mashed potatoes with onion & thyme gravy. 18
PEI MUSSELS
Irish cider butter sauce served with house fries. 20
TRADITIONAL FISH & CHIPS
Smithwicks beer batter, house fries, coleslaw & tartar sauce. 19
SLOW BRAISED POT ROAST
Served with mashed potatoes & house roasted veggies. 18
CRAB STUFFED SALMON
Served with mixed vegetables and lemon-herb cream sauce. 22
12oz RIBEYE
Fries, green beans, peppercorn sauce. 32
1/2 CHICKEN
Maple brined, slow roasted with pan gravy. 19
LASAGNA AND CHIPS
Shaun’s style. 17
MEATLOAF
Not your momma’s meatloaf, but we bet you’ll love it! 17
POUTINE
Braised beef, cheese curds, homemade gravy served over house cut fries, topped with crispy onions. 16
PIES
ADD TO ANY SALAD
CHICKEN 6
SHRIMP 8
SALMON 8
TRADITONAL COTTAGE PIE
Ground beef, carrots, celery, peas, in a savory gravy topped with mashed potatoes. 18
VEGETARIAN POT PIE
Fresh vegetables, cream herb sauce, homemade pastry. 16
CHICKEN POT PIE
Mushroom, carrots, onions, celery and potatoes in an herb cream sauce, topped with homemade pie crust. 17
IRISH LAMB PIE
Local lamb, carrots, onions, celery, peas, homemade pastry. 20
STEAK & GUINNESS PIE
Braised steak, carrots, onions, celery & mushrooms cooked in a Guinness sauce, homemade pastry. 20
SIDES
ADD TO ANY SALAD
CHICKEN 6
SHRIMP 8
SALMON 8
HOUSE CUT FRIES
COLESLAW
MASHED POTATOES
MAC & CHEESE 5
GREEN BEANS
SAUTEÉD MUSHROOMS
TRADITIONAL MUSHY PEAS
KIDS MENU
ALL SERVED WITH IRISH CELERY
CHEESE BURGER & FRIES
Nothing surprising here. Just your typical American favorite. 7.50
GRILLED CHICKEN SANDWICH
For the Wee Ones watching their figures. 7.50
MAC & CHEESE
Because… Mac & Cheese. 7.50
CHICKEN TENDERS
A Favorite Go-To. 7.50
CHICKEN POT PIE
Just like the adult version, but pint sized. 9
COTTAGE PIE
Just like the adult version, but pint sized. 9
FISH & CHIPS
Your basic fried fish fillet with fries. 12
BANGERS & MASH
Irish bangers served over mashed potatoes with onion & thyme gravy; pint sized. 12
MUSSELS
Irish cider butter sauce served with house fries; pint sized. 12
POUTINE
Braised beef, cheese curds, homemade gravy served over house cut fries, topped with crispy onions. 16
IRISH CELERY – SHAUN’S STORY
Years ago, I had taken my children out. Before bringing them back home to their mother – they wanted Ice Cream. In a move of wishing to please my children, and not get into a tiff with my lovely bride, I told the children that we did anything but get Ice Cream. In their brilliance, they told my wife when we arrived home, that if our appetites were spoiled, it was due to the celery we had eaten.
Thus: Irish Celery was born.
You’re welcome.
And thank you my brilliant kids!
