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Old bay butter, crab & corn relish grilled baguette.
Apple butter, white bean ragoût sweet potato, cider demi-glace.
Crab salad, shaved fennel, lemon aïoli grilled rustico.
Locally cured meats, rotating international cheese selection, whole grain mustard and baguette.
Served with whipped Kerry gold butter.
Bacon vinaigrette, Gorgonzola fondue.
Wild mushrooms, peppers, onion, feta mozzarella, harissa crema and arugula.
Blue crab, leeks, sherry and grilled bread.
Baby greens, roasted tomatoes, cucumbers, radish, red onion and lemon vinaigrette.
Brown bread crouton, arugula, white balsamic fall vegetables, dried figs and roasted pepitas.
Arrabbiata sauce, chorizo spread, mozzarella and provolone.
Fig BBQ, stout braised mushroom & onions, crispy sage, mozzarella and provolone.
Traditional accompaniments: egg yolk, capers, Dijon mustard, shallots and grilled rustico.
Onion gravy, Brussels sprouts and bacon vinaigrette.
1/2 chicken, Irish mashed potato, spoon bread, cider braised greens and natural jus.
Old bay aioli, cole slaw and lemon.
Apple butter, cheddar grits, bacon grilled corn and sweet peppers.
Wedge fries, stout au poivre and simple greens.
Recipe from St. James's gate, mashed potatoes and warm bread.
Grass-fed beef, dubliner cheddar, bacon aioli, lettuce, tomato, braised onion and wedge fries.
Old bay butter. crab & corn relish, grilled bread, wedge fries and lemon herb aïoli.
Smoked mushroom, arugula, roasted tomatoes and coconut milk.
A complex, herbal blend of indiviually copper pot distilled hand picked peas, homegrown hay & traditional English herbs based on methods & botanicals documented in the art of distillation, published in London in 1651. Served tall over ice with choice of fevertree tonic or fevertree ginger beer.
Orange & mandarin peel & pith top notes, with juicy blood orange undertones open up to a stalky, grassy character. Clean, fresh notes of ginger & lemongrass with a dry finish from a subtle peppercorn prickle. Served tall over ice with choice of fevertree tonic or fevertree ginger beer.
House made vanilla whipped cream, ice cream with bulleit bourbon and guinness draught.
Crème fraiche ice cream, warm spiced cider sauce.
Gingersnap crust, pumpkin spiced caramel and candied pumpkin seeds.
Gluten free and vegan, served with fresh berries.
Warm caramel, bourbon ice cream.
Regular drip of nitro.
Menu for 1817 at Guinness Open Gate Brewery & Barrel Hous provided by Allmenus.com
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