Appetizers
Chili-Crusted Crispy Calamari with Chili Aioli - 9
Buttermilk Fried Onion Strings - 5
Barbecued Niman Ranch Baby Back Pork Ribs with Coleslaw - 9
Bloody Mary Oyster Shooters with Gremolata - 8
Pan-Fried Dungeness Crab Cakes - 13
(with with Roasted Pepper Vinaigrette, Mixed Greens)
Mussels in Irish Whiskey with Bacon, Garlic, Cream & Parsley - 8
Crispy Prawns in Lager Batter with Cocktail Sauce & Lemons - 9
Buffalo Chicken Wings with Gorgonzola Dip & Celery Sticks - 8
Smoked Salmon & Boxty Pancake with Dill Cream & Scallions - 12
Half a Dozen Chilled Oysters on Ice with Mignonette - 12
Garlic Fries, Curry Fries or Spicy Fries - 6
Grilled Tandoori-Style Chicken Skewers with Cucumber Sauce - 9

Salads & Soups
Mixed Green Salad with Tomato, Red Onion & Avocado - 7
(with Sherry Vinaigrette or Buttermilk Ranch Dressing)
Spinach Salad with Boiled Egg & Crispy Bacon - 8
(with Bacon Vinaigrette & Sweet Onions)
Gorgonzola Cheese & Apple Salad - 9
(with Sweet Onions & Spiced Walnuts)
Grilled Thai Style Salmon Salad- 10
(with Toasted Sesame Seeds, Crunchy Vegetables & Mixed Greens)
Caesar Salad - 9
(with Parmesan Cheese, Anchovies, & Garlic Croutons)
Add Grilled Chicken Breast - 4, or Grilled Prawns - 6

Beef and Guinness Soup with Barley & Onions - Cup 4, Bowl 5
Foley's Seafood Chowder - Cup 4, Bowl 5
Soup of the Day - Cup 4, Bowl 5

Steaks
Our Steaks are USDA Choice from grass and grain-fed Nebraska beef, and sustainably raised without hormones or antibiotics. Grilled to order and served a la carte with your choice of sauce included. Weights are approximate pre-cooked weight .

12oz. New York - 24
10 oz. Filet Mignon - 28
14 oz. Ribeye - 26
6 oz. Petite Filet - 19

Surf 'N' Turf: add 6 grilled prawns to any steak - 6

Sauces: Red Wine Peppercorn Sauce, Gorgonzola Butter, Creamy Horseradish, Extra sauce - 1.50

Sides: Asparagus, Mixed Seasonal Vegetables, Mashed Potatoes, Fries, Sauteed Portabello Mushrooms, Onion Strings, Garlic Mashed Potatoes, Champ, Garlic Fries, Spicy Fries, Curry Fries. All Sides - 4

Pub Favorites
Cottage Pie, Ground Niman Ranch Beef cooked in Savory Gravy with Vegetables
(with Mashed Potato Crust, Small Salad Garnish) - 14
Foley’s Fish & Chips, Fresh Cod in Lager Batter - 15
(with Coleslaw, Garden Peas, Malt Vinegar Aioli)
Madras Chicken Curry with Chutney & Cucumber Raita - 14
(Rice Pilaf or Fries, Griddled Naan Bread, Extra Naan Bread - 2)
Bangers & Mash, Two Plump Pork Sausages - 14
(with Mashed Potatoes, Stewed Onions, Seasonal Vegetables, Gravy)

Main Courses
Chef’s Suggested Wine Pairing listed below each dish. Prices: glass/bottle.

Slow Roasted Prime Rib of Beef, 12oz Cut (Cooked Weight)  - 26
(with Mashed Potatoes, Buttered Vegetables, Burgundy Jus, Creamy Horseradish Sauce)
Toasted Head, Cabernet, Esparto, CA, 2003. 10/40 

Red Wine Braised Niman Ranch Lamb Shank -23
(with Garlic Mashed Potatoes, Braised Vegetables & Parsley-Mint Pesto)
St Hallett, Gamekeeper’s Reserve, Shiraz/Grenache, Barossa, Australia. 8/32

Roast Organic Lemon-Rosemary Half Chicken - 18
(with Champ, Buttered Vegetables, Irish Whiskey Gravy)
Toasted Head, Chardonnay,  Esparto, CA, 2004. 10/40

Almond Black Pepper Crusted Wild Salmon Filet - 24
(with Spinach and Onion Saute, Rice Pilaf, Saffron Butter Sauce)
Rutherford Grove, Estate Sauvignon Blanc, Napa Valley, CA, 2005. 8/32

Baked Gratin of Cod "Finnan Haddie" & Potatoes - 18
(with Garden Peas, Irish Cheddar Cheese Sauce, Breadcrumbs)
Wild Horse, Chardonnay, Central Coast, CA, 2005. 10/40

Traditional Style Corned Beef & Cabbage - 17
(with Mashed & Boiled Potatoes, Buttered Carrots, Parsley Cream Sauce)
Hugel & Fils, Pinot Blanc, Alsace, France, 2004. 10/40

Vegetarian Irish Stew - 13
(with Portabello Mushrooms, Spinach, Asparagus, Barley, Mint, Mashed Potatoes, Savory Vegetable Broth)
Clancy’s, Shiraz/Cabernet, Barossa, Australia, 2004. 10/40


Signed Copies of Irish Pub Cooking by Chef Larry Doyle
Available from your Server for 8.95


18% Service Charge may be added to parties of 8 or more
Split any item - 2.00
Private Dining & Special Events Available
Menu prices are subject to change without notice