An Poitin Stil - Vollständiges Menü

Grilled salmon filet glazed with sesame ginger, served with jasmine rice and arugula. The Still recommends Boordy Riesling

Grilled chicken with sautéed onions, tomatoes, green peppers, and shredded cheeses, served with salsa, sour cream, and guacamole

Fresh calamari lightly battered and flash fried to perfection, served with marinara and an Asian dipping sauce

Crispy house breaded chicken tenders served with choice of Buffalo, BBQ, or Honey Mustard sauce on the side, garnished with celery and carrot sticks

5 oz. Maryland style jumbo lump cake, broiled and served with your choice of crackers or brioche bun

Grilled Angus burger topped with homemade BBQ sauce, caramelized onions, smoked applewood bacon, provolone and cheddar cheese on a sweet Hawaiian roll

Garlic bread piled high with sliced roast beef, topped with caramelized onions and served with a side of horseradish sauce

green onion mashed potatoes

Crisp romaine and fresh grilled chicken with tomatoes, eggs, smoked applewood bacon, avocados, and aged blue cheese with red wine vinaigrette on the side

Breaded and lightly fried goat cheese medallions with mesclun greens, candied pecans, and grape tomatoes drizzled with a raspberry balsamic vinaigrette

Thinly sliced tomato and fresh mozzarella cheese on a rustic flatbread, topped with basil

Fresh shrimp with cucumber, mango, red onion, chilies and cilantro tossed in a citrus marinade with naan bread

Grilled filet mignon tips served over mixed greens with sautéed mushrooms, grape tomatoes, and blue cheese crumbles served with balsamic vinaigrette

Generous portion of homemade meatloaf topped with gravy, served with champ and vegetable du jour. The Still recommends Mirassou

plant based

Fresh ground turkey burger topped with melted provolone cheese, avocado, lettuce, tomato, and chipotle aioli, on a sweet Hawaiian roll

Slow cooked beef short rib topped with kimchi and raw onion

Twin five ounce Maryland style jumbo lump cakes, broiled and served with champ and vegetable du jour. The Still recommends Mark West Chardonnay. Single Crab Cake entrée is available MP

Gulf shrimp in a delicate sauce, seasoned with Old Bay, served on a sweet Hawaiian roll

Belgian waffles topped with three of our house made chicken tenders, served with our pecan butter and maple syrup. The Still recommends Ecco Domani Pinot Grigio

Boneless Peruvian style chicken topped with a cilantro and jalapeno aioli, served with jasmine rice and vegetable du jour. The Still recommends Mezzacorona Pinot Grigio

Cajun shrimp with lettuce, tomato and avocado with cilantro and jalapeno aioli

Slow cooked beef short rib, red onion, mozzarella and feta cheese baked on rustic flatbread, topped with arugula

Potato wedges with cheddar cheese sauce, smoked applewood bacon, and scallions served with a side of sour cream

Medium shrimp steamed in Old Bay and onions

Blend of cream cheese, Old Bay, and lump crab, topped with crispy potatoes, served with toast rounds and crackers

Imported cheese wedge dipped in stout batter, served with raspberry sauce and fresh baguettes

Onions coated in rich Guinness batter served with a creamy horseradish sauce

Corned beef, cabbage, and champ in a delicate wrap, served with spicy mustard and sweet chili sauce

A soft pretzel topped with our homemade crab dip and cheddar cheese

Delicious homemade recipe loaded with vegetables and crab

'Knife Fork ' sandwich! Grilled filet mignon tips, served open-face on garlic bread with sautéed mushrooms and Swiss cheese

Toasted French bread topped with fresh avocado spread, boiled eggs and baby arugula drizzled with white balsamic

Grilled chicken topped with smoked applewood bacon, smoked gouda cheese, crispy onions, and honey mustard dressing on a Hawaiian roll

White fish, stout battered and deep fried, served over our hand cut fries with malt vinegar and remoulade sauce. The Still recommends William Hill Chardonnay

Fresh hand cut filet mignon, pan seared, topped with onions, mushrooms and Irish whiskey sauce, served over colcannon. The Still recommends Josh Cellars Cabernet

Jumbo lump crab meat and baby arugula tossed with white balsamic vinaigrette, topped with fresh mozzarella, avocado, and mango

Diced marinated sesame ginger ahi tuna served on a bed of field greens, mangos, avocado, cucumber and red onions

Rich beef and sweet onion broth slow cooked, topped with crispy onions and melted sharp cheddar

Slow cooked short rib in a Guinness stock served with champ and vegetable du jour. The Still recommends Apothic Red Blend

Sirloin tips and vegetables in a savory gravy topped with champ and baked to a golden brown. The Still recommends Colores Del Sol Malbec

Slow cooked corned beef brisket, braised cabbage, boiled potatoes, in a parsley pan sauce. Try a pint of Guinness

Braised lamb with onions, carrots, and potatoes in a stout stock, served in a bread bowl. Try a pint of Guinness or the Mirassou Pinot Noir

Fresh salmon blackened and served with baby arugula, feta cheese, bacon and egg, lightly topped with a white balsamic vinaigrette

Locally sourced smoked turkey, Swiss cheese, and cole slaw, grilled on marble rye

Locally sourced smoked turkey breast and smoked ham served on white toast with lettuce, tomato, Tipperary cheese, and our Guinness aioli

Grilled hand crafted lean ground beef topped with corned beef, cole slaw, Tipperary cheese, and Guinness aioli on a toasted brioche bun

Non Alcoholic Beers

Grilled Irish sausage served over champ, topped with grilled red onion rings and natural au jus. The Still recommends Apothic Red Blend

House cooked corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled on marble rye

Irish mashed potatoes and cabbage

cheese, bacon, scallions; an additional $1.99

Fresh deep fried seasoned brussel sprout halves garnished with bacon bits and parmesan cheese with a side of ranch

Fresh salmon filet grilled and topped with smoked applewood bacon, lettuce, and tomato, served on white bread