Our menu is uniquely crafted by Chef Peter Christenson to offer a mouthwatering mixture of Irish cuisine, Pub favorites and Minnesota traditions.
SCOTTISH EGGS - 9 Three hard boiled eggs wrapped in sausage and
bread crumbs. Deep fried golden brown. Served with stone-ground, Dijon mustard.
CHICKEN WINGS - 9
Hot or BBQ wings with celery sticks, carrots and your choice of ranch or blue cheese dressing for dipping.
PLATE OF FRESH CHIPS - 5 Homemade with cheese, green onions and bacon.
ONION RINGS - 8 Beer battered and served with ranch dressing and BBQ sauce for dipping.
CHICKEN FINGER BASKET - 9 Buffalo or Country Fried chicken fingers, served with toast, fries and
your choice of ranch or bleu cheese dressing.
POT O' GOLD - 10 Crab and artichoke dip crusted with parmesan cheese. Served with tortilla chips for dipping.
CORK'S FRIED GOODNESS - 16
A sample of BBQ or buffalo wings, onion rings, breaded mushrooms,celery sticks, carrots and dipping sauces.
CRUDITE PLATTER - 10 Carrot and celery sticks, sliced cucumber, cherry tomatoes, assorted
olives, cauliflower and broccoli. Served with toasted pita bread and
roasted red pepper hummus for dipping.
7 LAYER DIP - 9 Seasoned refried beans, cheese, seasoned sour cream, shredded lettuce, tomato, black olives and fresh jalapeños. Served with chips.
JACK & BLUE STICKS - 8 A blend of buffalo sauce and rich cheeses fried in a light beer batter
Served with ranch dressing.
COD CHIPPERS - 10 Beer battered cod. Served with zesty tartar sauce and fresh lemon.
Pizza
THIN CRUST PIZZA - 12 Build your own pizza with your choice of 3 toppings- Onions, Pepperoni, Green Peppers, Mushrooms, Green Olives,
Sausage, Pineapple, Chicken
SUPREME PIZZA - 15 Thin crust pizza with pepperoni, sausage, Canadian bacon, green peppers, onions, mushrooms, black and green olives.
IRISH POTATO PIZZA - 14
Thinly sliced fingerling potatoes on a white
pie with mozzarella, cheddar, bacon and green onion.
Salads & Sandwiches
THE IRISHMAN SALAD - 14
Romaine lettuce topped with fingerling potatoes, corned beef, rye croutons and cornichons. Tossed in a Guinness vinaigrette and sprouts.
CAESAR SALAD - 8 Crisp Romaine lettuce and freshly grated parmesan cheese tossed with our house Caesar dressing. Add Chicken-3 Shrimp -5
GRILLED SALMON SALAD - 15 Fresh spinach tossed with crisp bacon, orange segments, sliced red onions & balsamic vinaigrette. Topped with hard boiled eggs and grilled salmon.
CHICKEN COBB SALAD - 12 Crisp romaine lettuce tossed with red wine vinaigrette & topped with chopped bacon, bleu cheese, grilled chicken, tomatoes, hard boiled eggs and avocado.
BOURBON STEAK SALAD - 14 Mixed greens tossed in a tomato and bourbon vinaigrette, topped with sauteed onions, peppers and bleu cheese encrusted beef medallions.
COUNTRY CHICKEN SALAD - 13 Romaine lettuce tossed with ranch dressing, bacon bits, grape tomatoes, green onion, cheese and breaded chicken strips.
CLUB HOUSE - 12 Ham, turkey and bacon with Swiss & cheddar cheeses, lettuce, tomato and mayo on toasted sourdough or wheat bread.
HOT PASTRAMI ON RYE - 10 Thin sliced pastrami and sharp cheddar with crispy coleslaw on dark rye bread. Served with stone-ground Dijon mustard on side for dipping.
PETITE STEAK BURGERS - 12 Seasoned steak medallions grilled medium rare on mini buns.
Topped with roma tomatoes, bibb lettuce and Shamrock sauce. Served with chips.
BUILD A BURGER OR CHICKEN SANDWICH - 10 8 oz Ground Chuck Angus burger or chicken breast sandwich served on toasted Kaiser Bun. Choose: Cheese, mushrooms, onions, bacon, avocado. Add 1 topping-1 Add unlimited toppings -2
THE DOWNTOWNER - 12 Hot Black Forest ham with New York sharp cheddar cheese, served
on sourdough bread with fresh chips.
BLARNEY STONE SANDWICH - 12 Roast beef, corned beef and Pastrami piled high on a Rye hoagie bun with Swiss and cheddar cheese, sauerkraut and thousand island dressing. Served with Irish Whiskey Au Jus for dipping.
CHICAGO STYLE ROAST BEEF - 13 Shaved prime rib soaked in au jus with giardiniera mixture and topped with mozzarella cheese on a toasted ciabatta roll.
ASIAN PORK BURGER - 10 Seasoned with ginger, green onion and cilantro. Grilled and served with peanut sauce for dipping.
WALLEYE SANDWICH - 12 Beer battered walleye on a toasted bun with lettuce, tomato, red onion, tartar sauce and lemon. Served with fresh chips.
CRANBERRY TURKEY - 12 Cold Deli shaved turkey breast , Swiss cheese, sprouts and cranberry mayo.
Entrees
NEW YORK STRIP - 32 14 oz Sterling Silver beef with a wild mushroom sauce. Served with fingerling potatoes and vegetables.
PASTA VODKA - 15 Italian sausage, roasted red peppers and prosciutto ham, in a vodka tomato sauce, tossed with penne pasta and fresh parmesan cheese.
PANKO WALLEYE - 22 Minnesota’s state fish breaded with Japanese bread crumbs, pan seared and served with lemon aioli and fresh lemon.
SHEPHERD'S PIE - 16 Classic country stew with seasonal vegetable,
lamb and beef in a rich Jameson beef gravy finished with
Yukon
horseradish pureed potatoes.
FISH & CHIPS - 13 Cod fried in our ale batter with fresh chips. Served with coleslaw, tartar sauce, malt vinegar and lemon.
SEA SCALLOPS WITH CORNED BEEF
AND CABBAGE - 20
Pan seared sea scallops on a bed of lentils, braised cabbage scented with caraway and chunks of our slow cooked corned beef, braised with just the right amount of Finnegan's Ale.
FETTUCCINE ALFREDO - 12 Fettuccine noodles tossed in garlic cream sauce and finished with parmesan cheese. Add chicken ~ 3 Add shrimp ~ 5
GRILLED WALLEYE - 22 Grilled Walleye with lemon beurre blanc over a bed of wild rice pilaf
and sautéed spinach with tomatoes.
GRILLED SALMON - 20 Served on wild rice pilaf with sautéed leeks and wild mushrooms topped with a red wine beurre rouge.
DRUNKEN BROIL - 19 Grilled steak served with a splash of Bushmill Irish Whiskey, au jus, whipped potatoes and minted peas.
POTATO CRUSTED CHICKEN - 19
Chicken breast pounded thin, then crusted with
potatoes and sautéed golden. Served with a stone ground mustard sauce and minted peas.
CHICKEN MARSALA - 18
Pan seared chicken breast topped with a Marsala
wine sauce and quartered mushrooms served with vegetables and mashed Yukon gold potatoes.
BANGERS 'N MAC - 14
Penne pasta in a cream sauce with cheddar,
monterey jack, smoked gouda and parmesan cheese tossed with locally produced grilled lamb sausage.
Kids
As a father of two, Chef Peter Christenson knows the value of a kid’s menu that appeals to children as well as their parents.
He’s prepared a selection of favorites he is sure will do just that. All meals are available with fries or fruit, and are served with milk or soda and an Oreo cookie.
CHICKEN FINGERS - 5.95
HAMBURGER - 5.95
CHEESEBURGER - 5.95
GRILLED CHEESE - 5.95
CHEESE PIZZA - 5.95
FETTUCCINE ALFREDO- 5.95
MACARONI & CHEESE - 5.95
Dessert
In the mood for something sweet? Our dessert selection has a little something for everyone; a perfect treat at the end of your meal.
RUSTIC CARROT CAKE - 7 Layers of spiced cake and thick cream cheese icing with
candied carrot and caramel sauce.
BRULEE OF THE DAY - 5 Our rich custard finished with caramelized sugar.
Homemade with the season’s best offerings. Ask your
server what we created today!
LEMON RASBERRY TORTE - 6 A Blend of lemon curd and fresh raspberries around a
layer of light lemon mousse with raspberry puree.
PEACH & BLUEBERRY CRISP - 6 Georgia Peaches and Minnesota Blueberries baked with
brown sugar, cinnamon & sweet oat crumbles. Topped
with vanilla ice cream.
HOT FUDGE BROWNIE SUNDAE - 6 Extreme chocolate brownies topped with vanilla ice
cream, hot fudge and whipped cream.
Our Mission to You “To reach a point with each and every guest in which we are exceeding their expectations in
product quality and service each and every time they visit."
Meetings & Special Events
Let us host your next meeting or special event! We have event space that can hold up to 300 attendees. Call Kristen Babcock at 651-379-5061 for more information.
Drinks
Our drink list features creative Irish-inspired martinis and cocktails as well as an extensive Irish whiskey and Scotch collection.
