Killarney House Menu

tasty bites of our tender corned beef dipped in beer batter and flash-fried, served with a bistro mustard dip

plump and juicy “chesapeake pride” oysters dusted with seasoned flour, shallow-fried and served with our signature coleslaw

baby spinach and lump crabmeat bound together with cream cheese and seasonings, served in a bread boule

fresh sea scallops blackened and pan seared, served on mini potato boxty over hydroponic mixed greens, drizzled with a light sesame ginger glaze

from miss peggy’s old annapolis recipe, two fresh mini crab cakes made with jumbo lump crab meat, served with our signature coleslaw

calamari rings lightly dusted in seasoned flour, flash-fried, served with our homemade cocktail sauce

fresh prince edward island mussels steamed and served in our home-style tomato garlic and parsley cream sauce with a hint of jameson irish whiskey

fresh cabbage leaves stuffed with corned beef and potato, steamed and served with our wholegrain irish mustard sauce

lamb skewered with onions and peppers, marinated in olive oil, char-grilled garlic and rosemary, served over hydroponic greens with a sweet pepper sauce

ask about our fresh homemade soup

we import our flour directly from ireland for its authenticity and freshness. breads are baked daily on the premises

tender breast of chicken cooked in a casserole with mushroom, celery, onion, and carrot, topped with mashed potato

an old irish specialty - a hearty plateful of imported irish rashers, sausages, black and white pudding, two eggs over easy, irish chips and grilled sliced tomato

a traditional potato pancake topped with portabella mushrooms, onions, spinach, garlic and peppers, all sautéed, topped with melted provolone and cheddar cheese and smothered with a chunky tomato and basil sauce

filets of alaskan pollock, dipped in our homemade beer batter, deep fried to a golden brown and served with irish chips and tartar sauce

ground beef sirloin cooked in a casserole with onion, peas, and carrot, topped with mashed potato

a first cut of corned beef, slow cooked for hours with a blend of herbs and spices, served with braised cabbage, colcannon potatoes and carrots and parsnips

tender chunks of beef marinated, braised and stewed with large chunks of celery, carrot, and onion, topped with a scoop of mashed potato

fresh atlantic scallops blackened and pan seared, served over our caesar salad

marinated chicken tenderloins lightly seasoned then grilled and served over our tigin (house) salad

hydroponic boston bibb lettuce served with our homemade citrus vinaigrette dressing, topped with onions, craisins, toasted almonds and mandarin oranges

beef tenderloin medallions marinated in olive oil and garlic, grilled and served over our chieftain salad

scallops and shrimp seasoned, broiled, and served over our fresh baby spinach salad with a citrus vinaigrette

our signature irish caesar tossed with our “first cut” of corned beef

fresh atlantic salmon, sliced, seasoned, oven baked and served warm over our baby spinach salad

an annapolis favorite - a fresh jumbo lump crab cake broiled and served over our chieftain salad with our citrus vinaigrette dressing

lamb skewered with onions and peppers, marinated in olive oil, garlic and rosemary, char-grilled and served over hydroponic mixed seasonal greens with fresh basil, tomatoes, asia go cheese and balsamic vinaigrette in a crispy irish boxty shell

calves liver griddle-fried to a golden brown, topped with bacon, sautéed onion and served irish champ potatoes

our 12oz center cut new york strip steak, char-grilled and finished in the oven, served with a peppercorn cream sauce and accompanied by a twice baked blue cheese potato

oven roasted half chicken seasoned with herbs. served with sage and onion stuffing, pan gravy, mashed potatoes and market fresh vegetables

choice certified angus prime rib seared with a special crisp seasoning and slow roasted, hand cut and finished with au jus, served with an oven baked potato and sour cream

sautéed chicken breast and irish bacon, finished in an asiago garlic cream sauce, tossed with fettuccine and fresh steamed vegetables

a tender chicken breast stuffed with cashel blue cheese, wrapped with a strip of irish cured bacon, oven roasted and served with traditional irish colcannon potatoes

loin of pork lightly seasoned, slow roasted in the oven and served with a magner’s pan gravy, accompanied by irish champ potatoes and mashed carrots and parsnips

a fresh filet of atlantic salmon lightly dusted with secret spices, pan-blackened, topped with a wholegrain mustard butter and accompanied by garden rice

fresh large pan seared scallops, baked in a casserole dish, topped with asiago cheese and roasted garlic butter, served with rice and vegetables

a fresh jumbo lump crab cake accompanied by our famous guinness fried oysters, served with irish chips and our signature spicy coleslaw

a fresh filet of atlantic salmon stuffed with seasoned jumbo lump crabmeat, oven baked and served with a fresh herb cream sauce, accompanied by garden rice

a generous platter of oven baked shrimp, salmon and pan seared scallops, served with irish champ potatoes

from miss peggy’s old annapolis recipe, two large crab cakes made only with fresh jumbo lump crabmeat, oven baked, served with garden rice and accompanied by our homemade tartar sauce

large gulf shrimp seared in a hot skillet with fresh spinach, garlic and lemon juice, tossed with fresh fettuccine and steamed vegetables

carrots and parsnips, garden rice, cabbage, side salad, steamed vegetables, irish champ, colcannon, twice baked blue cheese potato, irish chips, blue cheese mashed potato, fresh fruit, fettuccine pasta

old fashioned irish bread pudding with currants, served warm with “birds” vanilla custard

a deliciously rich chocolate cake with seven layers and fudge icing perfect for sharing

served hot with a scoop of vanilla ice cream

ask your server about our daily dessert special