J.A. Heneghan's Tavern & Restaurant 57 Lido Blvd

Warm Soft Pretzels

Sriracha Aioli, Blue Cheese & Hot Sauce

Plum Tomato Sauce & Lemon Aioli

Burrata melted over warm potato-leek Gratin with Scallion Butter

Crispy Onions, BBQ, Dijon Horseradish Aioli, Mozzarella Cheese, Arugula, Pretzel Bun

Grass-fed Beef in your choice of Green Peppercorn Au Poivre, Fra Diavolo, or Vodka

A Point Lookout Tradition- Baked with Kerry Garlic Butter, Irish Soda Breadcrumbs, Lemon

Mussels steamed in Guinness stout with Smoked Bacon, Garlic Leeks, and a touch of cream. Served with Bread for soaking

Classic Curry Sauce, Malt Vinegar, Dill Mayo

Sea Salt & Thyme Irish Whiskey Butter. Brown Sugar Cinnamon Irish Creme Butter.

Classic Buffalo, BBQ Thai Chili

Cheddar & Parmesan Cheese Sauce,Parmesan Toasted Breadcrumbs

Applewood Smoked Bacon, Cheddar Cheese, Sour Cream, Scallions

Honey Dijon & House-Made BBQ

Sweet Italian Sausage, Flaky Puff Pastry, Side of Honey Dijon & Apricot Ale Mustard

Honey-laced Mascarpone Goat Cheese, Candied Pistachios, Oranges, Basil, Dill, Mint, Lemon Pepper Vinaigrette, Balsamic Reduction

Warm, Rich and Lush as the Green Hills at Dawn; served with Warm Garlic Pita $2.00 to add Carrots & Celery

Irish Cured Meats, local Cheeses, Whitefish Pâté, Stout Mustard, Whiskey Apricot Marmalade, Autumn Pear, Pickled Shallots, Brown Bread Crisps- a taste of Irelands edge

Romaine warmed by Garlic, sun dried Tomatoes, Roasted Garlic Croutons, Shaved Parmigiano

Peppery baby arugula greens, goat cheese, pear, crisp shallots, candied pistachios

Caramelized Onion, Focaccia Toast, Broiled Swiss & Mozzarella

Clams from Salt and Brine, Red Bliss Potatoes, Celery & Corn

Regular or Buffalo Style Dark Meat Chicken Thighs, Herb Aioli, LTO, Pickles

Lemon Pepper Roasted Salmon, Cucumber, Capers, Tomato, Spinach, Caper Dill Aioli, Shaved Red Onion, Flour Tortilla

House-made Chickpea Falafel, Lemon Tahini Sauce, Cucumber, Tomato, Pickled Red Onion, and arugula in a toasted Pita Pocket

Heneghan Farms Meatballs, Irish Cheddar, whiskey onions, Stout Mustard, Soda Bread

"1946 Burger” - Brisket, Chuck, Dry Aged Ribeye & Short Rib Blend.

Heneghan Farm’s Grass-Fed Beef

Sliced Filet Mignon, Mushrooms, Caramelized Onions, Baby Arugula, Melted Mozzarella, Dijon Horseradish Aioli, Rosemary Focaccia

Corned Beef, Thousand Island

Herbs, tomato jam, roasted fingerling potatoes, broccoli rabe

Potato Au Gratin, Charred Sallion, Crispy Onion, Dijon Horseradish

Soft Gnocchi, Creamy Leek Puree, Sautéed in Brown Butter with Crispy Sage & Toasted Hazelnuts

Flaky Cod, Side of Malt Vinegar & Caper Aioli

Pan-seared salmon with honey and figs, served over roasted quinoa, garlic sauteed, broccoli rabe, lemon-parsley gremolata

Slow Braised Lamb Simmered with Turnips, Carrots & Potatoes in a Savory Broth, Served with Rustic Bread

12oz, Mashed Potatoes, Whiskey & Ginger Glazed Carrots, Caramelized Brussel Sprouts, Brandy Veal Demi

Bourbon Chili Sauce, Roasted Brussel Sprouts, Buttered Mashed Potatoes

roasted Seasonal Vegetables, Garlic Quinoa, Roasted Red Pepper Tahini Sauce, topped with Toasted Pumpkin Seeds Pickled Shallots

Whiskey carrot coulis, bacon mashed potatoes, pickled shallots, charred asparagus

Grass-Fed Heneghan's Far Beef & Lamb Blend, Irish Sausage, Sweet Peas, Caramelized Pearl Onion & Cheddar-Chive Potatoes

Dijon Horseradish Aioli

Cheddar Cheese, Sour Cream, Bacon Bits, Scallions

Seasonal Medley

Baked in Cream & aged Cheese

Maple & Bacon

Honey Dijon

A silky, caramel kissed Flan, Crowned with vibrant candied Kumquats- a Bright Citrusy contrast to its rich, creamy base (GF)

A Silky, aerated Peanut Butter Mousse infused with Nitrous for a cloud-like texture, finished with a crisp Shard of Golden Peanut Brittle- a tribute to Karen Heneghan's enduring love of Peanut Butter indulgence (GF)

Charred sweet corn, creamy burrata, grape tomatoes, baby arugula, fresh basil finished with EVOO, aged balsamic, Maldon sea salt

Thinly sliced prime rib piled high in a rosemary bread with melted provolone, served with a savory au jus for dipping and thick cut chips