I'll address some of the above:
After much soul searching, all fried items are done in the tallow. I went back and forth on this, logistically it was difficult to keep things separate and truth is or should I say "my" truth is that It just tastes better and seems to impart a slightly different texture (creaminess). Taste is my main focus.
We will correct the lack of new menu items on our website in the next day or so. We've been so busy working out the dishes that we felt it would be best to keep a lower profile. @ this point, the genie is out of the bottle.
As for not enough mushy peas, the solution would be to ask for more- which we'd gladly give you. Flattered you like them so much. Last nite someone asked me what they were. Told them Irish guacamole.
For those that get their info here (where else) @ this point we've reworked the traditional Irish fare, the entrees and now, here's the new apps:
Donegal Peat Smoked Shrimp (served chilled)
Fennel-Orange Salad, Carrot-Ginger Emulsion
Cashel Blue Savory Cheesecake
Pecans, Scallions, Herb Salad, Kumquat-Fig Chutney
Roasted Beet Napoleon
Honey Goat Cheese, Mache, Mircro Greens, Walnuts, Pomagrante
Chix and Chips
Beer Battered Miller Amish Chicken Thighs, Root Vegetable Crudite, Fresh Grated Horseradish Sauce
Ale Steamed Mussels
Porcini Mushrooms, Leeks, Black Garlic, Celery Leaf, Thyme, Kerrygold Irish Sweet Butter
Baked Crab Stuffed Clams
Roasted Peppers, Celery, Onion, Garlic, Pecorino Romano, Lemon Zest, Rosemary, Thyme
Spinach-Arichoke-Goat Cheese Fondue
Oven Dried Tomato, Parmesan Pita Chips
Carmelized Cabbage, Roasted Potato, Smoked Cheddar
Thanks for your interest and observations.
"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata