Please peruse the sections of our menu but selecting your interest from the drop down in the main navigation or from the selections to the right.
Glossary
Our menu is in English but it includes many traditional Irish and English dishes and brews. You might need to speak a little “Foodie” to make a decision. Check out our glossary below to learn the language.
Ale: A style of beer that uses top-fermenting yeast.
Lager: A style of beer that uses bottom-fermenting yeast.
Stout: Ale made from kilned barley, which imparts a dark color and astringent quality.
Porter: The father of stouts. A darker beer that usually uses a darker, roasted malt.
Bitter: Ale that tends to be pale and low in carbonation, with higher hop content.
Brown Ale: Brown ales tend to be maltier and sweeter, with a fuller body. Many tend to be drier, with a nutty character, low hop aroma and bitterness.
English Pale Ale: Originating in the hard waters from the city of Burton Upon Trent, English pale ales tend to have enhanced “hoppiness” and vary greatly in color and aroma.
Irish Ale: Subtly sweet with a lightly hopped character and a pleasant toasted malt character.
IPA (India Pale Ale): First brewed in England and exported for the British troops in India during the late 1700s. IPAs are generally pale ales that have a much hoppier character to withstand the long journey.
Tripel: Tripels get their name from the tradition of using three times the malted barley than in a normal Belgian ale. They tend to have a high alcoholic content and a rich, creamy head.
ESB: Extra Special Bitters tend to have mild carbonation with traces of diacetyl evident in their aroma.
Scotch Ale: Scotch ales are usually subjected to a longer boiling time, resulting in a more pronounced caramelization of the malt. They often have a lesser hop character and a more floral aroma of the signature malts.
Maibock/Helles Bock: Lighter then a traditional bock, usually with a more notable hop character and higher alcohol content.
Witbier: Often referred to as “white beers” due to their light color imparted by the wheat used. Often very effervescent, and usually spiced with coriander, orange peel or other herbs.
Lambic Ale: A spontaneous fermentation grants a very tart character to this Belgian style. Often with fruit added after the initial fermentation. Lambics tend to be light in hop character.
Cask Conditioned: Ale that is matured in and served from the same vessel.
Boxty: A traditional dish made of potatoes and batter, fried on a flat griddle or pan.
Yorkshire Pudding: A batter-baked quick bread made with beef fat.
Banger: A sausage generally utilizing mace, born in the U.K.
FIRA: FIRA stands for “Favorite Independent Restaurant Association.” A local restaurant rewards program with over 45 local participants. Ask your server for details.
Stateline Seafood: Our neighbors across the street who provide our fresh, locally caught fish and seafood.
Cooking Temperatures
Rare – Cool Red Center
Medium Rare – Warm Red Center
Medium – Warm Pink Center
Medium Well – Hot Pink Center
Well – Cooked Throughout
