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APPETIZERS

 

THE DUBLIN HOUSE SAMPLER — 27

Mozzarella sticks, chicken fingers, potato skins, and popcorn shrimp with three sauces: Thai mango, marinara, and honey Dijon.

 

NACHOS SUPREME — 22

Topped with chili, cheddar jack cheese, homemade salsa, guacamole, jalapeños, tomatoes, and sour cream.

 

DIABLO STYLE SOFT SHELL CRAB CLAWS — 18

Panko crusted and crispy fried, served with a chipotle cayenne dipping sauce.

 

IRISH NACHOS (GF) — 19

Crispy potatoes with melted smoked Gouda, Irish cheddar, green onions, sour cream, and chopped tomatoes.

Add pulled pork +8 | Add Irish bacon +4

 

BURRATA & TOMATO SALAD — 17

Soft mozzarella crowned with red and yellow pan-roasted cherry tomatoes, served with balsamic reduction and warm bread.

 

PHILLY CHEESESTEAK EGGROLL — 17

Seared beef, roasted peppers and onions, and three cheeses wrapped in a crispy eggroll with homemade avocado and poblano avocado dressing.

 

IRISH POTATO BAKE — 19

Layers of thick-cut crisp potatoes layered with Irish cheddar and Irish bacon, drizzled with habanero jam, sour cream, and scallions.

 

CRISPY BATTERED COD — 18

Cod bites dusted with a salt-and-vinegar seasoning, served with horseradish dipping sauce.

 

 

SOUPS & SALADS

 

HOMEMADE DUBLIN BAY LOBSTER BISQUE — 12

Marbled with fresh lobster.

 

DUBLIN HOUSE CAESAR SALAD — 16

With grilled or blackened chicken — 22

 

BAYOU CHICKEN COBB SALAD (GF) — 22

Blackened chicken, crispy bacon, avocado, crumbled Gorgonzola, a trio of roasted peppers, egg, and tomatoes, served on a bed of farmers’ market greens.

 

FRENCH ONION SOUP AU GRATIN — 10

 

FRESH ARUGULA SALAD (GF) — 14

Baby arugula, crumbled Montana bleu cheese, roasted pear, and microgreens with a burnt-orange shallot vinaigrette.

 

 

A TASTE OF IRELAND

 

DUBLIN HOUSE CHICKEN CURRY (GF) — 24

Tender pieces of chicken served in a Madras curry sauce with fresh vegetables, coconut milk, mango chutney, and Asian spices.

 

DUBLIN HOUSE BANGERS & MASH (GF) — 26

Irish pork sausages served with roasted onion gravy.

 

HOMEMADE DUBLIN STYLE FISH ’N CHIPS — 27

Beer-battered cod, 6 oz. filets, and chips served with malt vinegar and lemon tartar sauce.

 

SHEPHERD’S PIE (GF) — 22

A hearty favorite from the other side.

Add Irish cheddar +2

 

IRISH GUINNESS BEEF & MUSHROOM STEW (GF) — 22

Prime Irish beef, onions, carrots, celery, potato, and Guinness gravy served with mashed potatoes.

 

IRISH SURF ’N TURF — 30

A sampling of bangers and mash, fish ’n chips, and shepherd’s pie, served with tartar sauce and onion au jus.

 

 

ENTRÉES

 

SAMPLING OF SAVORY PIES — 28

Chicken pot pie, shepherd’s pie, and Guinness tender beef mushroom pie, served with sour cream mashed potatoes.

 

SMOKEY BBQ PULLED PORK — 20

Caramelized onions and melted provolone served in a warm tortilla with French fries and a side of Asian slaw.

 

TEMPURA CRISPY BATTERED COD TACOS — 20

Served with chipotle slaw.

 

PENNE ALLA VODKA — 22

Served in a pink Ketel One vodka sauce.

With grilled chicken — 24

 

HOMEMADE LOBSTER MAC N CHEESE — 34

Baked in a three-cheese Alfredo sauce marbled with fresh lobster.

 

DUBLIN HOUSE CHICKEN POT PIE — 23

Made with tender chicken, peas, carrots, celery, onions, and chicken velouté, crowned with a puff pastry case.

 

 

BURGERS, SANDWICHES & WRAPS

 

All sandwiches are served with house-cut fries.

 

ADDITIONAL TOPPINGS — 2 EACH

Bacon | Onions | Cheese | Mushrooms | Jalapeños | Lettuce | Tomato | Onion

 

CALIFORNIA CHICKEN WRAP — 19

Grilled chicken, guacamole, roasted peppers, and baby greens with balsamic dressing, served in a warm tortilla.

 

CORNED BEEF SANDWICH — 19

Tender prime corned beef served hot on rye.

 

DUBLIN HOUSE BURGER — 17

8 oz. prime, 21-day-aged Irish sirloin burger served on a toasted brioche roll.

 

DUBLIN HOUSE GUINNESS BURGER — 24

8 oz. prime, 21-day-aged Irish sirloin burger topped with melted Guinness-infused Irish cheddar, Irish bacon, and sautéed onions, served on a toasted brioche bun.

 

BLACKENED SALMON BURGER — 18

Topped with guacamole, diced red onions, and Cajun aioli on a soft brioche roll.

 

TUNA BURGER — 24

8 oz. center-cut yellowfin tuna, pan blackened and served on a toasted brioche roll with chile-lime mayonnaise.

 

CLASSIC REUBEN — 20

Lean corned beef, thinly sliced and topped with Swiss cheese, German sauerkraut, and homemade Thousand Island dressing.

 

DUBLIN HOUSE STEAK SANDWICH — 25

8 oz. prime New York shell steak with melted Irish cheddar, sautéed onions, and mushrooms, served on French bread with a side of horseradish cream.

 

SOFT SHELL CRAB PO BOY STYLE — 25

Two panko-crusted soft shell crabs on a soft brioche roll, served with Cajun-spiked mayonnaise.

 

CORNED BEEF MELT — 20

Slow-cooked brisket served on a toasted brioche roll with melted Swiss cheese, French fries, and Russian dressing.

 

 

DESSERTS

 

CHECK WITH YOUR SERVER FOR HOMEMADE DESSERTS

 

There will be a $10 slicing charge when you bring your own cake.

 

 

MENU NOTICES

 

The Dublin House follows DOH guidelines in food preparation and service.

 

We honor all major credit cards. All items are available to go with a $1 surcharge. No separate checks.

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

 

Gluten-Free Food (GF)