MENUS Happy Hour Everyday 3-6 pm
– Sandwiches –
Corned Beef (GFA)
Thick mound of slow braised corned beef served on a soft pretzel roll, ﬁnished with pickled onions and whole grain mustard
Thinly sliced steak, sautéed onions, herb butter and creamy brie on crusty bread.
The O’Connor’s Burger (GFA)
1/2 lb of house seasoned ground chuck, brisket, and short rib beef served with lettuce, tomato, and onion.
*Add your choice of cheese $1*
Pub Chicken (GFA)
Crispy chicken strips with Irish white cheddar, swiss, bacon, lettuce, tomato, onion and finished with green goddess dressing.
Open faced sandwich on ciabatta with pesto, asparagus, grilled onions, roasted red bell pepper, grilled portabella, spinach and melted harvarti.
Juicy pulled pork piled high, bathed in our Limerick BBQ sauce and topped with tangy vegetable slaw.
– Starters –
Fresh Oysters (GF)
Your server knows our current selection.
Smoked Hog “Wings”
Deep fried meaty mini pork shanks tossed in our hot Celtic Tiger sauce. Served with celery and choice of dressing.
Magners Mussels (GFA)
PEI Mussels streamed in our favorite Irish cider and finished with herbed butter and grilled baguette.
Our country fried chicken strips are made fresh when you order them and are served with honey mustard.
Bangers & Mash
Soft, steamy and subtly spicy, bacon sausage meatballs wrapped in potatoes, breaded and deep fried. They are served piping hot with a sweet onion gravy.
Don’t let the name fool you! These delicious salmon and halibut treats are tender and flaky not fishy or cakey served with a house made aioli.
Shrimp & Crab Dip (GFA)
Creamy dip of garlic sautéed shrimp, crab and a cheese blend, topped with bread crumbs and toasted served with toasted bread.
Cheese Board (GFA)
Variety of fine cheeses with an assortment of crackers and accompaniments.
(GF) Gluten-Free – These menu items are gluten-free
(GFA) Gluten-Free – These menu items can be modified to be gluten-free
– Soups –
Cup 4 Bowl 6
MacCafferty’s Potato Soup
A rich and creamy soup loaded with potatoes, carrots, celery, onion, ham and bacon.
Soup Du Jour
Ask your Server.
– Pub Favorites –
World Famous Fish “N” Chips
Fresh cod filet hand dipped in our signature house batter, fried golden and served with salt ‘n’ malt chips.
Shepherd’s Pie (GF)
Freshly ground chuck, brisket and short rib beef, peas, carrots, onions, and mushrooms in a slow braised savory sauce then topped with toasted mashed potatoes.
Chicken Pot Pie
Chicken breast, peas, pearl onions and potatoes, slow baked in a rich cream with a puff pastry.
Corned Beef and Cabbage (GF)
Large portion of our signature house corned beef, Guinness braised cabbage and scallion champ.
– Entrees –
Roasted Half Chicken
Farmhouse style rosemary and garlic roasted half chicken with a whiskey chicken gravy.
Rack of Lamb
Herb crusted rack of lamb with a light Colemans cream sauce.
10 oz. Ribeye
Dry aged and lightly dusted with our special blend. Seared right and served with a black pepper demi.
– Fish –
Seared salmon with quinoa, sautéed green beans, roasted cherry tomatoes and spinach. Served with herb compound butter.
Grilled halibut served over couscous tossed in pesto and summer vegetables.
There seared scallops atop a white bean purée with sautéed sweet corn, roasted bell pepper and crispy bacon.
– Sides –
Roasted Root Vegetables – 5
Classic Irish Champ – 5
Cauliflower Colcannon – 5
Duck Fat Roasted Yukon Gold Potatoes – 5
Creamed Kale – 5
Spiced Green Beans – 5
Farro – 5
Broccoli – 5
Chips or Fries – 5
Loaded Baked Russet Potato – 7
– Salads –
Pub Favorite (GFA)
Romaine, tomatoes, carrots, cucumber, red onion and croutons. Served with dressing choice.
Cucumber, tomato, red onion, olives and romaine lettuces lightly dressed with a Greek dressing and finished with crumbled feta.
Spinach & Strawberry
Baby spinach tossed in a balsamic vinaigrette with sliced strawberries, chévre and toasted sliced almonds.
Chicken Caesar (GFA)
A classic Caesar topped with parmesan cheese, croutons and your choice of sautéed garlic chicken or crispy chicken strips.
Seared Beef (GFA)
Seared beef, sliced and placed on mixed greens with herb roasted roma tomatoes, cashews, chévre, roasted red bell peppers, julienne carrots and finished with a horseradish cream and crispy fried onion straws.