Meg O’Malley’s 812 E New Haven Ave

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.

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, 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.

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.

Lightly seared with fresh rosemary, NO Garlic parmesan butter[Gluten]

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.

Dense, gluten friendly, dark chocolate cake drizzled with Irish whiskey cream, raspberry sauce, and whipped cream. 8.99

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.

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!

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

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

Hand carved and topped with Swiss, bacon, lettuce, tomato, and herb aioli on a rustic Irish roll.

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 Haddock 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.

Plant based sausages on a mound of colcannon with roasted vegetable-onion gravy, buttered cabbage and brown bread.