Culinary Creations Menu

Soups $3.50
Killian’s Beer & Cheese Soup
Spinach & Cheese ‘Brotchen’
or
Poundies (potato), Winter Leek & Shamrock Soup

ENTRÉES $10.95 each

Traditional Corned Beef & Cabbage

Braised in Beer, served with Roast Garlic Kale Ulster Champ (Irish Mashed Potatoes) & Carrots

Bunratty Castle Pork Ribs

Whiskey Poached and Oven Roasted Ribs basted with Honey-Whiskey sauce, served with Roast Garlic Kale Ulster Champ (Irish Mashed Potatoes)

“Chippies” with Salt & Malt

Better known as ‘Fish & Chips’, Fresh Fillets Battered in Guinness served with Fried Potato Wedges, all Salted and served in Newspaper, side of Malt Vinegar

Irish Stout Chicken

Chicken Thighs stewed with Fresh Parsnips, Carrots, Button Mushrooms & Peas, served with Kale Ulster Champ (Irish Mashed Potatoes)

Open Faced Rueben

On Marble Rye with Corned Beef, Sauerkraut, Russian Dressing & Alpine Lace Swiss Cheese. Served with Buttered Yukon Gold Potatoes & Carrots

Vegetarian Portobello Rueben

With Grilled Eggplant & Portobello Mushrooms on Marble Rye with Sauerkraut, Russian Dressing & Alpine Lace Swiss Cheese. Served with Buttered Yukon Gold Potatoes & Carrots

Whiskey Baked Ham Sandwich

Open faced nestled on Irish Mashed Potatoes, touch of Dijon sauce, atop Marble Rye with Alpine Lace Swiss cheese. Served with Buttered Yukon Gold Potatoes & Carrots

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BREAKFAST MENU

Irish Soda Bread French Toast $6.95

Poached Eggs on Sausage & Potato Hotpot $7.95

Stewed with Onions, Sausage Meat, Thin Sliced Potatoes, Chicken Stock, Touch of Mustard, Topped with Grated Irish Cheddar Cheese

Over Easy Eggs stacked on a Potato & Leek Cake, Whiskey baked Ham and a slice of Rasher (Canadian Style Bacon), served with a side Seared Tomatoes & Baked Beans

Leeks, Scallions, Parsley, rolled with Irish Cheddar cheese, topped with a Beer & Cheese sauce, served with a Potato Pancake

SIDE ORDERS

Fresh made Corned Beef & Hash $2.95

Side order of Whiskey Baked Ham $2.95

Single 3oz. Two tone Potato & Leek Pancake $1.95

***RESERVE: HOUSE BAKED AUTHENTIC IRISH SODA BREAD $6.95 per loaf

Corporate or Private BUFFET Packages Available

In some of the small inns behind the hedgerows in County Cork or in Killarney or even at the table of a hospitable farmhouse you may be lucky enough to get a bowl of good "Brotchen."

Champ has been in Ireland for a long time. It is a popular meal among Irish families in Ireland and it is a tradition many people have continued to cook for many years. Typically Mixed with Spring & Green Onion & Butter instead of Gravy

Soda bread dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland. Because the climate of Ireland hinders the growth of hard wheat (which creates a flour that rises easily with the assistance of yeast), bicarbonate of soda replaced yeast as the leavening agent. There are several theories as to the significance of the cross in soda bread. Some believe that the cross was placed in the bread to ward off evil. It is more likely that the cross is used to help with the cooking of the bread or to serve as a guideline for even slices. Soda bread eventually became a staple of the Irish diet. It was, and still is, used as an accompaniment to a meal.

The History and Irish Tradition of Corned Beef
There are few things better than simmering corned beef with carrots, onions, potatoes and spices.

According to the US department of Agriculture Originally "Corned Beef and Cabbage" was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, because there was no refrigeration at that time was salted or brined during the winter to preserve it, It was then eaten after the long, meatless Lenten fast.

However other Irish people feel that Corned Beef and cabbage is about as Irish as Spaghetti and meatballs. That beef was a real delicacy usually served only to the kings.

According to Bridgett Haggerty of the website Irish Cultures and Customs she says that their research shows that most likely a "bacon joint" or a piece of salted pork boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland.

Since the advent of refrigeration, the trend in Ireland is to eat fresh meats. Today this peasant dish is more popular in the United States than in Ireland. Irish-Americans and lots of other people eat it on St. Patrick's Day, Ireland's principal feast day, as a nostalgic reminder of their Irish heritage.

Corning is a form of curing; it has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days, the meat was dry-cured in coarse "corns" of salt. Pellets of salt, some the size of kernels of corn, were rubbed into the beef to keep it from spoiling and to preserve it.

Today brining -- the use of salt water -- has replaced the dry salt cure, but the name "corned beef" is still used, rather than "brined" or "pickled" beef. Commonly used spices that give corned beef its distinctive flavor are peppercorns and bay leaf. Of course, these spices may vary regionally.

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