-STARTERS
The Traditional Edible Castle Starter……….The Perfect Pint
The best way to start any Edible Castle meal. Please be patient, The Embarrassed and Mildly Rusty Troll Pub is a proud endorser of the two-part pour method for Guinness.
Edible Castle Style Smoked Salmon
Thinly sliced smoked Salmon, served with brown bread, cream cheese, diced onions, chopped egg and capers.
Fried Brie with Fresh Berry Compote
A wheel of Brie cheese, breaded and fried, served with Edible Castle soda bread and our fresh berry sauce.
Corned Beef and Cabbage Rolls
Three wonton skins filled with diced corned beef, shredded cabbage, diced potato and Monterey Jack cheese, fried and served on our field green mix with our 1000 Island dressing for dipping.
-SIDE SALADS-
Farmhouse Salad
Romaine and iceberg lettuce topped with ripe tomatoes, red onion and cucumbers. Choice of dressing.
Celtic Caesar Side Salad
Crisp romaine lettuce tossed with our Caesar dressing, sprinkled with Parmesan cheese and croutons.
Emerald Isle Wedge Salad
A wedge of iceberg lettuce topped with diced tomato, crumbled bacon and fresh bleu cheese, surrounded by our maple vinaigrette.
-SOUPS-
Dragon Clam Chowder
Potato, Cabbage & Bacon
Chef's Specialty Soup
-ENTREE SALADS-
Our house dressings include: Bleu Cheese, Ranch,
Italian, Honey Mustard, Tomato Bacon, Balsamic Herb,
Fat Free Raspberry Vinaigrette, Caesar, Oil and Vinegar, 1000 Island, Tarragon Dijon, and Bleu Cheese Vinaigrette
Celtic Caesar Salad
Crisp Romaine lettuce tossed with our Caesar dressing, sprinkled with Parmesan cheese and croutons. Add grilled chicken for $3.50
Claddagh Cobb Salad
A blend of Iceberg and Romaine lettuce topped with crumbled bleu cheese, diced tomatoes, sliced mushrooms, crumbled bacon, chopped egg and smoked turkey. Choice of dressing.
Dublin Salad
A seasoned grilled chicken breast, sliced and served on a bed of European field greens. Sprinkled with pine nuts, sun-dried tomatoes and goat cheese. Served with a tarragon dijon dressing.
Grilled Wild Muisiriun (Mushroom) Salad
Grilled Portabella, Shiitake, Crimini and Button mushrooms sauteed with asparagus and red peppers, tossed in a warm Balsamic Vinaigrette dressing, and served on a bed of field greens, topped with fried parsnips
"The Brian Boru" Steak Salad
Named for the last king of Ireland, a blend of lettuces with sun-dried cranberries and walnuts tossed with bleu cheese vinaigrette, topped with grilled, sliced New York strip steak, garnished with sliced tomatoes and fried onions.
Calamari Caesar Salad
Crisp romaine lettuce tossed with our Caesar dressing, topped with 8 ounces of fried calamari and Parmesan cheese.
Myrtle Grove Salad
European field greens with red potatoes, fresh green beans, red and yellow peppers, capers and topped with smoked salmon. Choice of dressing.
-KING PETE'S “FISH AND CHIPS”-
A Feast fit for a King! Cod fillets coated with a Bass Ale batter
and fried, served with our Pub chips, slaw and Irish tartar sauce.
“Heir to the Throne” ( 1/2 Order )
The Embarrassed and Mildly Rusty Troll Pub
All entrees are served with our side salad or cup of soup.
Trout St. Claren’s
A boneless fillet of fresh trout sautéed and topped with sun-dried tomatoes, pine nuts and capers in roasted garlic butter. Served with fresh vegetables.
Homemade Shepherd’s Pie
An edible castle meal of ground beef, carrots, peas and onions simmered in traditional gravy, topped with fresh whipped garlic potatoes.
Corned Beef and Cabbage
Slow cooked in a beef broth with carrots, parsnips and onions, served over boiled cabbage with red boiled potatoes.
“The Jester’s” Meatloaf
Thick slices of homemade Irish meatloaf, placed on garlic-mashed potatoes, topped with rosemary gravy, and served with vegetable of the day.
-DESSERTS-
Flourless Chocolate Cake
An individual flourless chocolate cake, warmed and topped with whipped cream, Guinness chocolate sauce and sprinkled with chocolate chips.
Bread Pudding with Whiskey Sauce
Bread pudding with raisins served warm, topped with a smooth Irish Whiskey cream sauce and caramel.
The Embarrassed and Mildly Rusty Troll Pub |
