Shanahan's on the Green / Menu

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Starters

Trio of Irish Salmon: Oak Smoked, House Cured and Pastrami with a Giant Blini, Crème Fraîche and Caviar.

Pan-Fried Lump Crab and Potato Sandwiches with Mixed Lettuces and a Reduced Citrus Sauce.

Iced Jumbo Shrimp Cocktail with Spiked Tomato-Horseradish Sauce and Lemon.

Sizzling Black West Coast Mussels with Shallots, Garlic, Herbs, Fresh Lemon and Butter.

Chilled Jumbo Lump Crab Salad with Whole Grain Mustard -Tarragon Aïoli.

Broiled Galway "Oysters Rockefeller" with Spinach, Smoked Bacon, Pernod and Hollandaise.

Honey & Pepper Crust Duckling with Seared Foie Gras with Arugula Salad, Caramelized Baby Pear and Spiced Pecans.

Sautéed Garlic Shrimp with White Wine, Herbs, Capers and Butter.


Soups & Salads

John Shanahan's Split Pea & Ham Soup

Consommé of Chicken

Wild Mushroom Chestnut Ravioli.

Caesar Salad with Reggiano Parmesan and Garlic Croutons.

Spinach Salad with a Warm Bacon and Onion Dressing, Mushrooms, Egg and Parmesan Cheese.


Main Course

Certified Irish Angus Beef - Shanahan's Certified Angus Steaks are from cattle that have been "Specially Fed, Specially Selected and Specially Aged to insure quality".

Shanahan's Certified Angus Steaks are seasoned and cooked in a special broiler at 1600 - 1800 degrees farenheit to sear the outside and keep the inside tender and juicy.
Rare: very red, cool centre
Medium Rare: red, warm centre
Medium: warm pink centre
Medium Well: slightly pink centre
Well Done: cooked through


Steaks

Petit Filet (8oz / 227g)
A smaller cut from the most tender of all strips.

Filet Mignon (12 oz / 340g)
A great tender steak that practically melts in your mouth.

New York Strip Sirloin (18 oz / 511g)
A little firmer, yet tender with a rich flavour.

Bone-In Rib Eye (24 oz / 681g)
Cut from the Prime Rib, this juicy steak has the most marbling.

Bone-Out Rib Eye (16 oz / 454g)
with Mustard Peppercrust and a Tarragon Cream

Tournedos (6oz / 174g)
with Horseradish Whip Potato, Confit Garlic, Wild Mushrooms, Lardons of Bacon, Panfried Foie Gras and Bordelaise Sauce


Meat & Poultry

Crisp Pork Shank and Cracklings
with Melted Cabbage & Leeks and a Spiced Apple Sauce.

Ballantine of Cornfed Chicken
wrapped in Parma Ham with a Toulouse Sausage and White Bean Cassoulet


Seafood

Alaskan Halibut
with Caper Gremolata, Marinated Vine Cherry Tomatoes, and Sakura Salad

Sautéed Whole Dover Sole
served with Parsley Ratte Potatoes and a Petit Herb Salad


Sides

Copper Pot of Creamed Spinach ( Bacon Enhanced )

Mixed Garden Vegetables

Creamed Sweet Corn

John's Crispy Hashbrowns

Whipped Potatoes with Butter and Chives

Dauphine Potatoes with Bayonne Ham & Gruyere Cheese

Sautéed Wild Mushrooms

Honey & Cracked Pepper Roast Parsnips

Crispy Fried Onion Strings


Desserts


Cookies and Cream Cheesecake
with an Oreo Cookie Crust and Chocolate & Vanilla Sauces.

*Tartlet of Honey Roast Rhubarb
with Baked Organic Lemon & Ginger Custard Cream.

Presentation of Homemade Ice-Cream, Sorbets & Sherbets
served on a Banana Tuile with an Essence of Passion Fruit.

*Warm Belgian Chocolate Fondant
with Baileys Ice-Cream and Toblerone Chocolate Sauce.

Assiette of Flavoured Mini Crème Bruleé Pots
accompanied with Individual Biscuit Garnishes.

“Balboa” Chocolate Brownie
Rich Chocolate Brownie Sandwich with Hazelnut Meringue & Chocolate Cream.

*Shanahan's Baby Banana Soufflé
with Vanilla Fudge Ice-Cream and Rum Caramel Sauce.

Selected Farmhouse Cheeses
accompanied with a Fig & Apple Chutney and Homemade Crackers.


* Baked to Order, Please Allow 10 Minutes

Price includes 13.5% VAT.
Service not included.
15% Gratuity for parties of six or more.
Vegetarian Dish Available on Request.