Meg O’Malley’s 812 E New Haven Ave

Hand dipped Cod in a homemade Harp Lager batter. Served on a bed of O’Malley’s Chips with Meg’s slaw and creamy remoulade or chili horseradish sauce.

Pickle brined, hand breaded chicken tenderloins served on a bed of O’Malley’s Chips with Meg’s slaw and Irish whiskey barbecue sauce or honey mustard.

Fresh field greens, tomatoes, cucumbers, onions, garlic croutons, shredded cheddar, and quinoa salad.

Tossed in your choice of Ian’s garlic teriyaki, hot, Irish whiskey barbeque, or Meg’s dry rub. Served with celery, carrots, and ranch or bleu cheese.

Hand breaded mix of mashed potatoes, corned beef, scallions, and cheddar. Served with sour cream and chive dip.

Hand breaded mix of mashed potatoes, corned beef, scallions, and cheddar. Served with sour cream and chive dip.

Enough to share, but you don’t have to. Served with Guinness gravy and Smithwick’s Ale cheese sauce.

Can’t decide? Sample our favorites! Potato Balls, Sausage Rolls, and Cabbage Wraps.

Juicy ground corned beef wrapped in cabbage and served with whole grain mustard.

Our legendary prime rib on toasted buns with Irish mustard horseradish sauce and au jus.

Ground lamb blended with rosemary, garlic, and whole grain mustard, griddled and served on toasted buns with caramelized onions and mint jelly.

Juicy corned beef, 1000 Island dressing, and Swiss on toasted buns.

Soft boiled egg wrapped in ground sausage, breaded, and fried. Served with sweet pickled red onions and Dijon horseradish sauce.

A bubbling mixture of Smithwick's Ale, cheddar, and dubliner cheeses served with assorted breads for dipping.

Blue crab and shrimp, griddled or blackened, served with spicy fried onions and creamy remoulade.

Pickle brined, hand breaded and served with choice of Irish whiskey barbecue sauce, ranch or honey mustard.

Stuffed Grande mozzarella, with crisp greens, marinated oven-roasted tomatoes, fresh basil, garlic toast, and white balsamic-shallot vinaigrette.

Irish bangers rolled in flaky pastry, baked until golden brown and served with whole grain mustard.

Irish bangers rolled in flaky pastry, baked until golden brown and served with whole grain mustard.

Irish bangers rolled in flaky pastry, baked until golden brown and served with whole grain mustard.

Irish bangers rolled in flaky pastry, baked until golden brown and served with whole grain mustard.

Irish bangers rolled in flaky pastry, baked until golden brown and served with whole grain mustard.

Irish bangers rolled in flaky pastry, baked until golden brown and served with whole grain mustard.

Irish bangers rolled in flaky pastry, baked until golden brown and served with whole grain mustard.

Irish bangers rolled in flaky pastry, baked until golden brown and served with whole grain mustard.

Caramelized onions in a rich lager broth, baked with garlic croutons, Swiss and cheddar.

A cream based traditional favorite, topped with cheddar and scallions.

Tender chunks of beef simmered in a rich broth with potatoes, root vegetables, and fresh herbs.

Same recipe as served in Irish Parliament.

Same recipe as served in Irish Parliament.

Fresh field greens, tomatoes, cucumbers, onions, garlic croutons, shredded cheddar, and quinoa salad.

Fresh field greens, tomatoes, cucumbers, onions, garlic croutons, shredded cheddar, and quinoa salad.

Crisp romaine tossed in our signature Caesar dressing with garlic croutons and Parmesan cheese.

Crisp romaine tossed in our signature Caesar dressing with garlic croutons and Parmesan cheese.

Crisp iceberg lettuce, topped with creamy bleu cheese dressing, crumbled bleu cheese, diced tomatoes, and chopped bacon.

Crisp iceberg lettuce with chopped bacon, roasted turkey, tomatoes, onions, hard boiled eggs, avocado, and Dubliner cheese.

Enjoy our delicious re-creation of this iconic salad, beloved since 1996. Goat cheese round covered in crushed peanuts, almonds, and cashews. Served atop fresh field greens with heirloom tomatoes, pickled red onions, ginger cilantro vinaigrette and toasted pita points.

Thinly sliced, hot and juicy corned beef, Swiss, cabbage, and 1000 Island dressing on grilled rye bread.

Thinly sliced, hot and juicy corned beef, Swiss, whole grain mustard, and pickles, pressed and grilled on a fresh roll.

Meg's legendary prime rib topped with sauteed mushrooms, horseradish havarti cheese, and Irish mustard sauce. Served on a rustic roll with au jus.

Blue Crab and shrimp, griddled or blackened with lettuce, tomato, caramelized onions, and creamy remoulade on a toasted potato bun.

With mayonnaise on toasted white, wheat, or rye bread.

Thinly sliced and topped with Swiss cheese, bacon, lettuce, tomato, and herb aioli on a rustic roll.

Chargrilled, blackened, or teriyaki with all the fixings and creamy remoulade on a toasted potato bun.

Thinly sliced from the navel, served hot with deli mustard on griddled rye bread.

Chargrilled, blackened, or teriyaki chicken breast with all the fixings on a toasted potato bun.

Blackened, topped with ginger cilantro slaw and red pepper aioli on a toasted potato bun.

A bowl of our Bean Soup or Potato-Bacon-Leek Soup, with a small House or Caesar salad and half a Roasted Turkey sandwich.

Crispy fried cod, Swiss cheese, 1000 island, and Meg's slaw on grilled marble rye.

Chargrilled or blackened with choice of Swiss, American, or cheddar and all the fixings on a toasted potato bun.

Chargrilled and piled high with melted Dubliner cheese, rashers, bangers, grilled tomatoes, caramelized onions, and a fried egg on a toasted potato bun.

Chargrilled, smothered with juicy corned beef, melted Swiss, buttered cabbage, & 1000 Island dressing on grilled rye bread.

Blackened and topped with pepper-jack cheese, fried jalapenos, bacon, and Cajun aioli on a toasted potato bun.

Thick cut and fried crispy.

An Irish classic, creamy mashed potatoes with ribbons of buttered cabbage mixed in.

Thinly sliced cabbage dressed with our homemade dressing.

Steamed cabbage tossed in butter and seasoned with salt and pepper.

Boiled red potatoes served with butter.

Steamed carrots lightly tossed in salted butter.

Cavatappi, homemade cheese sauce, and Dubliner cheese crust.

Colcannon baked with cheddar cheese and chopped bacon, and finished with scallions and sour cream.

Fresh vegetable medley sauteed with olive oil, salt and pepper, and finished with garlic butter.

Lean corned beef served with carrots, whole grain mustard, brown bread, and choice of colcannon or boiled red bliss potatoes.

Irish sausages(Pork) on a mound of colcannon with Guinness-onion gravy, buttered cabbage, and brown bread.

Irish sausages(Pork) on a mound of colcannon with our Irish Stew in place of the gravy. Served with buttered cabbage, and brown bread.

Lager braised and finished on the grill with Irish whiskey barbeque sauce. Served on a bed of O’Malley’s Chips with Meg’s slaw.

Hand dipped Cod in a homemade Harp Lager batter. Served on a bed of O’Malley’s Chips with Meg’s slaw and creamy remoulade or chili horseradish sauce.

Choice ground beef simmered in a rich broth with root vegetables and sweet peas, baked with colcannon topping and served with buttered cabbage and brown bread.

Choice ground beef simmered in a rich broth with root vegetables and sweet peas, baked with colcannon topping and served with buttered cabbage and brown bread.

Tender chicken, root vegetables, and sweet peas in a creamy sauce with a flaky crust. Served with buttered cabbage and brown bread.

Tender braised beef, mushrooms, and onions in a rich Guinness sauce with a flaky crust. Served with buttered cabbage and brown bread.

Fresh seasonal vegetables in a creamy sauce with a flaky crust. Served with buttered cabbage and brown bread. (Vegetarian)

Pickle brined, hand breaded chicken tenderloins served on a bed of O’Malley’s Chips with Meg’s slaw and Irish whiskey barbecue sauce or honey mustard.

Tender chunks of beef simmered in a rich broth with potatoes, root vegetables, and fresh herbs. Served with buttered cabbage and brown bread.

Chargrilled chicken breasts glazed with Irish whiskey barbeque sauce and layered with rashers, caramelized onions, and Dubliner cheese.

Twin cakes loaded with Blue Crab and shrimp. Griddled or blackened, served with spicy fried onions and creamy remoulade.

Lightly seared with fresh rosemary and drizzled with garlic Parmesan butter.

Lager braised and finished on the grill with Irish whiskey barbeque sauce.

Dry rubbed, chargrilled, and served over roasted heirloom potatoes with house made chimichurri.

14oz Certified Angus Beef Ribeye steak, hand cut in house by our Chefs. Grilled to your liking, basted in herb garlic butter, and served with roasted jumbo asparagus. (You will recieve asparagus IN ADDITION TO whatever side you select)

A full rack of lamb chops marinated overnight in a lemon-mint-garlic sauce, chargrilled to your liking, sliced, and served over colcannon with mint infused red wine demi glace.

Made fresh daily from an old Irish recipe and topped with whipped cream.

Hot from the oven with whipped strawberry butter.

Topped with fresh strawberries and blueberries tossed in a decadent glaze with sweetened whipped cream.

Brown butter cake topped with warm whiskey caramel sauce and toffee pieces.

1.5oz Titos 1oz Peach Syrup 1oz Lemon 4oz Malbec Wine Add Titos, peach, and lemon juice to shaker with ice, shake, strain into red wine glass with fresh ice and sliced limes and lemons (not wedges) top with malbec

2oz Titos Vodka 1oz Passion Fruit Puree 3 limes Muddled 3 lime wedges add titos, passion fruit puree, crushed ice, into shaker, shake rock glass Garnish with Lime

1oz M.O.M's Spicy Bloody Mary Mix Michelob Ultra Spicy rim pickled veggies Pint and spicy rim, add 1oz spicy bloody Mary mix, fill the rest with ultra, garnish with pickled veggies.

2oz Titos .5oz Grenadine .5oz Blue Curacao Soda Pour Grenadine into pint glass, add titos, then ice, gently top with soda, gently sink the blue curacao. This is a layered drink. RED, BLUE, WHITE

Tossed in your choice of Ian’s garlic teriyaki, hot, Irish whiskey barbeque, or Meg’s dry rub. Served with celery, carrots, and ranch or bleu cheese.

Juicy ground corned beef wrapped in cabbage and served with whole grain mustard.

Stuffed Grande mozzarella, with crisp greens, marinated oven-roasted tomatoes, pickled onions, fresh basil, and white balsamic-shallot vinaigrette.

Fresh field greens, tomatoes, cucumbers, onions, shredded cheddar, and roasted vegetables.

Crisp romaine tossed in our signature Caesar dressing with Parmesan cheese.

Crisp iceberg lettuce, topped with creamy bleu cheese dressing, crumbled bleu cheese, diced tomatoes, and chopped bacon.

Crisp iceberg lettuce with chopped bacon, roasted turkey, tomatoes, onions, hard boiled eggs, cucumbers, and Dubliner cheese.

Fresh field greens, tomatoes, cucumbers, onions, shredded cheddar, and roasted vegetables.

Crisp romaine tossed in our signature Caesar dressing with Parmesan cheese.

Enjoy our delicious re-creation of this iconic salad, beloved since 1996. Goat cheese round covered in crushed peanuts, almonds, and cashews. Served atop fresh field greens with heirloom tomatoes, pickled red onions, and ginger cilantro vinaigrette.

Thinly sliced, hot and juicy corned beef, Swiss, cabbage, and 1000 Island dressing on a toasted gluten free bun.

Thinly sliced and topped with Swiss cheese, bacon, lettuce, tomato, and herb aioli on a toasted gluten free bun.

Chargrilled or blackened, with all the fixings and creamy remoulade on a toasted gluten free bun.

Chargrilled or blackened, chicken breast with all the fixings on a toasted gluten free bun.

Thinly sliced, hot and juicy corned beef, Swiss, whole grain mustard, and pickles on a toasted gluten free bun.

Grilled zucchini and yellow squash, topped with caramelized onions, fire roasted tomatoes, fresh spinach, on a toasted gluten free bun with goat cheese and red pepper aioli.

With mayonnaise on a toasted gluten free bun.

Chargrilled, smothered with juicy corned beef, melted Swiss, buttered cabbage, & 1000 Island dressing on a toasted gluten free bun.

Chargrilled or blackened with choice of Swiss, American, or cheddar and all the fixings on a toasted gluten free bun.

Lean corned beef served with carrots, whole grain mustard, brown bread, and choice of colcannon or boiled red bliss potatoes.

Lager braised and finished on the grill with Irish whiskey barbeque sauce. Served on a bed of O’Malley’s Chips with Meg’s slaw.

Chargrilled chicken breasts glazed with Irish whiskey barbeque sauce and layered with rashers, caramelized onions, and Dubliner cheese.

Lightly seared with fresh rosemary and drizzled with garlic Parmesan butter.

Lager braised and finished on the grill with Irish whiskey barbeque sauce.

Dry rubbed and chargrilled with choice of colcannon or red bliss in place of heirloom potatoes (gluten friendly). Served with house made chimichurri.

An Irish classic, creamy mashed potatoes with ribbons of buttered cabbage mixed in.

Boiled red potatoes served with butter.

Steamed cabbage tossed in butter and seasoned with salt and pepper.

Steamed carrots lightly tossed in salted butter.

Colcannon baked with cheddar cheese and chopped bacon, and finished with scallions and sour cream.

Fresh vegetable medley sauteed with olive oil, salt and pepper, and finished with garlic butter.

Crisp lettuce, bacon, roasted turkey, tomatoes, onions, hard boiled eggs, cucumbers, olives, and Dubliner cheese.

Baby greens, strawberries, blueberries, pickled red onions, candied pecans, and feta cheese with raspberry viniagrette dressing.

Enjoy our delicious re-creation of this iconic salad, beloved since 1996. Goat cheese round covered in crushed peanuts, almonds, and cashews. Served atop fresh field greens with heirloom tomatoes, pickled red onions, ginger cilantro vinaigrette and toasted pita points.

Chef inspired medley of market-fresh vegetables, lightly seasoned and sauteed to order in olive oil, garlic and herbs. Served with cauliflower rice. A Great Low Carb Lunch Option!

Thinly sliced, hot and juicy corned beef, Swiss, cabbage, and 1000 Island dressing on grilled rye bread.

Chargrilled or blackened with choice of Swiss, American, or chaddar and all the fixings on a toasted potato bun.

Blackened with bleu cheese, caramelized onions, lettuce, and tomato on a toasted potato bun.

Hand dipped Cod in a homemade Harp Lager batter. Served on a bed of O’Malley’s Chips with Meg’s slaw and creamy remoulade or chili horseradish sauce.

Irish sausages(Pork) on a mound of colcannon with Guinness-onion gravy, buttered cabbage, and brown bread.

Choice ground beef simmered in a rich broth with root vegetables and sweet peas, baked with colcannon topping and served with buttered cabbage and brown bread.