Irish Penny January 2013

Soups to Warm the Soul

Dubliner Stuffed Spuds

Potato Leek

A GIANT baked potato served on a skillet, piled high with your favorite filling. 7.99

A traditional Irish soup made with an old Flynn recipe.

Cup 3.99 Bowl 4.99

Beef Barley A classic Old World broth soup of pearl barley, vegetables, tender beef and herbs. Cup 4.99 Bowl 5.99

Blarney Pepper slab bacon, Blarney Cheddar cheese, horseradish butter, caramelized onions and sour cream

Green & Blue Mushrooms, chopped spinach, Cashel blue cheese and caramelized onions

Wee Bites & Starters Pint of Guinness The Irish Penny’s perfect pint, served between 39 and 42 Degrees. 4.50

2 Veg Roasted grape tomatoes, fresh wilted spinach and house-made, garlic-infused olive oil

Paddy’s Spicy Tasso ham, diced bell peppers, onions and tomatoes, dusted with a Parmesan/Asiago cheese blend

Leprechaun Legs (Pork Wings) WARNING: Highly addictive and habit-forming!

Three LARGE pork wings topped with a Jameson BBQ Glaze. 9.99

Salads

Pot O’ Gold Dip Dried beef and horseradish cream cheese served hot with three soft pretzels. 10.25 Additional pretzels .85 each

Galway Stuffed Mushroom Caps Mushroom caps stuffed with chopped spinach and Cashel blue cheese. 7.99

Soft Pretzels Four soft pretzel sticks dusted lightly with salt and baked. Served with our Penny Pub sauce and coarse ground mustard. 6.99

Dressings: Buttermilk Ranch, Chunky Blue Cheese, Sweet Vidalia Onion, Honey Dijon Vinaigrette, Raspberry Walnut Vinaigrette

House Garden Salad A blend of spinach and locally-grown, hydroponic Boston Bibb lettuce with seasonal garden vegetables. 4.99

Spinach Salad

Drunken Mussels

Baby spinach salad topped with mushrooms, pepper slab bacon, mandarin orange, hardboiled egg and a blend of Parmesan/Asiago cheese. 8.99 Add Chicken 5.00 Add Shrimp 1.25 each

Fresh Prince Edward Island mussels steamed and served in an Irish Ale, drawn butter and mustard broth. 10.99

Salmon BLT

Corned Beef Bites Delicious house-made corned beef and Swiss cheese bites, fried golden brown and served with Penny Pub dipping sauce. 8.99

Blarney Bacon Pub Chips Pub chips, pepper slab bacon, Blarney cheddar cheese, mushrooms and sour cream. 9.99

Locally-grown, hydroponic Boston Bibb lettuce with your choice of broiled or blackened Atlantic salmon topped with pepper slab bacon and tomatoes. 12.99

Cork Chicken Cobb Locally-grown, hydroponic Boston Bibb lettuce and your choice of grilled or blackened chicken with hard-boiled egg, mandarin orange, roasted peppers, tomatoes, and thinly sliced red onions. 11.99

Claddagh Rings Hand-cut onion rings coated in an ale batter and fried.

Served with Jameson Whiskey BBQ sauce & ranch dressing for dipping. 5.99

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Ye Pub Sandwich Served with House-Cut Pub Chips

The “Soon To Be Famous” Penny Pretzel Burger A half-pound of angus beef seasoned and topped with Virginia ham, Swiss cheese and coarse ground mustard on a warm pretzel roll. 10.50

Irish Penny Corned beef and Swiss Irish Penny corned beef topped with melted Swiss cheese, served with a side of coarse ground mustard on a ciabatta roll. 8.99

Ham and Swiss Jameson Whiskey BBQ Burger A half-pound of angus beef, crispy pepper slab bacon, Jameson Irish Whiskey BBQ sauce, Dubliner cheddar cheese and caramelized onions on a kaiser roll. 9.50

Build Your Own Burger A half-pound of angus beef, built to order! 9.00 Choice of cheese (add .50) Cashel blue cheese, Swiss cheese, Dubliner Irish Cheddar cheese, Provolone Choice of toppings Sautéed onions (.50), sautéed mushrooms (.50), whiskey BBQ sauce (.50), pepper slab bacon (1.00) Choice of bread: Pretzel roll or kaiser roll

Piled high and served hot, topped with house-made apple onion relish, Swiss cheese on a pretzel roll. 8.50

Banger Dog Traditional pork banger topped with fried onions, Dubliner Irish Cheddar cheese and coarse ground mustard, served on a sub roll. 7.75

Belfast Chicken Club Grilled chicken breast topped with pepper slab bacon, Provolone cheese, homemade apple-onion relish, lettuce and tomato, served on a ciabatta roll. 9.99

Corned Beef Rueben Roasted corned beef served on rye bread topped with braised cabbage, Penny Pub sauce, and melted Swiss cheese. 9.99

Add a House Salad to any Entrée Below for $2.50

Celtic Cuisine

Tigin (Small Cottage) Specialties

Crispy, ale-battered North Atlantic haddock served with pub chips and house-made tartar sauce. 9.25

All of our Tigín Specialties come with your choice of two of the following: Braised Cabbage, Steamed Broccoli, House-Made Coleslaw, Mashed Potatoes, Parsley Red Potatoes, or Colcannon (Mashed Potatoes with Chopped Cabbage)

Bangers and Mash

Fastnet Rock Scallops

Irish pork sausage "bangers" served with homemade mashed potatoes, sautéed onions and brown gravy. 10.99

Scallops baked in Irish Kerrygold butter with mushrooms and pearl onions then dusted with shredded Swiss cheese. 17.99

Guinness Beef Stew

North Atlantic Salmon

Tender stew beef, with carrots, pearl onions, and a touch of Guinness Stout added with mashed potatoes. 9.99

Blackened, broiled or grilled salmon with your choice of the following preperations: - Jameson Irish Whiskey cream sauce 15.99 - Roasted grape tomatoes and wilted spinach with house-made, garlic-infused olive oil 15.99

Fish and Chips

Shepherd’s Pie Our Penny Pub version of an Irish classic.

Seasoned ground beef braised with peas, carrots and pearl onions in a country style gravy, topped with a mashed potato crust. 9.50

Sirloin Steak Topped with brown gravy. 14.99

Baked Shrimp & Tasso Ham Donegal Bay Seafood Stew A perfect combination of clams, mussels, scallops, shrimp, potatoes, onions, carrots, celery, finished with a touch of fresh Irish cream. 17.99

A casserole of baked shrimp, spicy Tasso ham, diced bell peppers, onions and tomatoes, dusted with a Parmesan/Asiago cheese blend. 14.99

Cork & Kerry Chicken Grilled or blackened chicken on a bed of braised cabbage, topped with melted brie cheese. 14.99

Save room for our House-Made Bread Pudding with Whiskey Caramel Sauce!

About the Lucky Irish Penny In the mid 1920s, the Irish government appointed a committee to develop the design for the new Irish coins. Chaired by Irish poet William Butler Yeats, the group decided that the Celtic harp, the national symbol of Ireland, would be used on the new coins and the reverse side would feature a series of farm animals so important to Ireland’s mainly agricultural economy.

After the last minting of the pennies in 1968, the pennies were being gathered and melted down for their copper content. The few remaining pennies are the lucky ones; they survived. For the next thirty-five years the pennies were stashed away by Irish collectors. The remaining few pennies have since found their way across the Atlantic to become the keepsake of Irish heritage.

We combined the imagery from both sides of the famous penny - a Celtic harp and a hen protecting her four young chicks - to create our Irish Penny Pub logo.