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BURGERS & SANDWICHES

All Burgers and Sandwiches are served with cottage fries, half-side salad or pears and cottage cheese.  All Sandwiches are served with Mayo and Mustard.

TRADITIONAL HAMBURGER – 10 | ADD CHEESE -1.00 | ADD BACON – 1.00

Ground chuck with American, Blue or Chedder, lettuce, tomato and pickles

SHRIMP PO-BOY (Classic N.O. on Gambinoes Bread) – 14

CLASSIC REUBEN OR PATTY MELT – 12

Served on marbled rye, Swiss cheese and sauce

CHICKEN SALAD SANDWICH – 10

On fresh toasted croissant

GRILLED CHICKEN SANDWICH – 10

Grilled chicken with tomato, lettuce and pickle

SLICED PRIME RIB SANDWICH – 13

Roasted prime rib with gravy, lettuce, tomato and pickles

SALADS

WALDORF SALAD – 9 | ADD CHICKEN – 7 | ADD SALMON – 9

Baby Greens, Blue Cheese Crumbles, Dried Cranberries, Apples, Pears, Tomatoes and Pecans with a Lemon Vinaigrette

CHICKEN CAESAR SALAD – 13

Grilled chicken breast over crisp romaine with region and house made croutons

SHIRE SALAD – 14

Mixed greens with roasted chicken breast, ham, egg, cheese and tomatoes

CHICKEN SALAD SALAD – 14

House made chicken salad over mixed greens, tomatoes and egg

FRESH TOMATO AND MOZZARELLA SALAD – 14

Mozzarella and tomato slices over baby greens with extra virgin olive oil, balsamic vinegar and basil-buttermilk dressing

B.L.T. SALAD WITH GRILLED CHICKEN – 16

Grilled chicken with mixed greens, bacon and tomatoes

STARTERS

Chicken-Cheese Stuff Jalapeños – 9

Lighly Breaded Mozzarella – 9

Shrimp Cocktail or Remoulade – 13

Classic Smoked Salmon – 13

Tavern Crab Cake – 13

Old-Fashioned Deviled Eggs – 7

Blue Cheese Potato Chips – 10

Fried Shrimp Basket – 14

Side Salad or Caesar Side Salad – 6

Soup Selection | Bowl – 7 | Cup – 5

ENTREES

ALL Entrees served with potato and vegetable.

FISH ‘N CHIPS – 18

Served with coleslaw, fried to order chips and onions

SHIRE MEATLOAF – 17

(Veal, Pork and Beef) with house made brown pan sauce (no ketchup)

CHOPPED STEAK – 14

Served with house made brown gravy

TILAPIA – 23

Broiled with crabmeat butter cracker topping

ROASTED CHICKEN BREAST – 18

Served with a lemon-caper butter sauce

CLASSIC OPEN FACE BEEF – 18

Served with house made brown gravy

BRAISED BEEF SHORT RIBS – 19

Slow-roasted with Guinness beer

RAINBOW TROUT – 22

Sautéed lightly with a pecan-lemon butter

 

PRIME RIB SERVED AFTER 5 P.M. – 18% gratuity added to parties of 6 or more