The John Barry Restaurant & Bar

Cabaret Menu

Small Plates

Guinness French Onion Soup – 7
Rich sautéed onions in a Guinness beef broth topped with toasted crouton and Irish cheddar

Scallops Saltimbocca – 9
Sautéed Sea scallops wrapped in prosciutto served over caramelized apples and topped with a sage butter.

Corned Beef Croquettes – 7
Corn beef, champ, cabbage, bread crumbs served with horseradish, chive sour cream.

BBQ Chicken Flat Bread – 10
Grilled chicken breast tossed with tangy Guinness BBQ sauce, red onion,
cilantro and Monterey jack cheese.

Shrimp & Andouille Cheese Grits – 11
Hearty cheese grits with andouille sausage formed into a cake and pan fried.
Finished with a creamy shrimp sauce.

 

Entrees

Shepherd’s Pie – 12
Fresh sautéed lamb and garden vegetables served in rich gravy,
topped with toasted mashed potatoes

Irish Chicken & Dumplings – 14
A creamy, fragrant stew of chicken, celery, onions, carrots, peas and potatoes
plays host to biscuit dumplings

Salmon with Cabbage & Cider Vinegar – 16
Grilled salmon filet served over a bed of sautéed cabbage and cider vinegar cream sauce

Red Breast Veal – 19
Sautéed Veal Cutlets topped with a Red Breast Irish whiskey and Mushroom glaze.
Served with Dauphinoise Potatoes

Dessert

Bread Pudding – 7
Generous helping of bread pudding topped with caramel glaze and whipped cream

Baileys Chocolate Mousse – 7
Rich and fluffy mousse infused with Bailey’s Irish Crème Liquer

Peanut Butter Cup Chocolate Pie – 7
Rich dark chocolate blended with creamy peanut butter ganache