Light fluffy milk chocolate with bubbles in it.

The post Aero Bar appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

B E G I N N I N G
Brandade on Toast
salted Gulf fish poached in milk and emulsified
with olive oil, garlic and thyme served with
toasted soda bread 10
Beer Pairing: Blackthorn Dry Cider 6
Wine Pairing: Crossings Sauvignon Blanc 9

MAIN STREET
Bar-B-Que Beef Brisket
Irish cheddar mashed potatoes, roasted
Brussels sprouts and a spicy pepper jelly 24
Beer Pairing: Green Flash Red IPA 5.5
Wine Pairing: Massimo Rioja 8.75

DESSERT
Ginger Créme Brûlée
vanilla whipped cream and Covey Rise Farms
strawberries 7
Beer Pairing: Dark Hat 3
Liquor Pairing: Jameson 6

S H O P
Hula Hoops
The unique roundness and fresh crunch of
Hula Hoops have made them popular with
over three generations of Irish people. 1.5

The post Weekly Specials for January 17-23, 2013 appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

King Cake Martini
Cake vodka, housemade cinnamon infused
rum, amaretto and pineapple juice 5

B E G I N N I N G

Arugula and Strawberry Salad
With roasted pecans, onions, blue cheese
crumbles and brandy vinaigrette 10
Beer Pairing: Brooklyn Lager 4.5
Wine Pairing: Kunde Sauvignon Blanc 9

MAIN STREET

Shrimp and CauliGrits
Grilled shrimp, cauliflower grits, red bean
gravy, confit Brussels sprouts 19
Beer Pairing: Wittekerke 5. 5
Wine Pairing: Irony Pinot Nior 9

DESSERT

Ginger Créme Brûlée
topped with vanilla whipped cream and Covey
Rise Farms satsuma segments 9
Beer Pairing: Dark Hat 3
Liquor Pairing: Jameson 6

S H O P

Fruit Gums
a fruit chew sweet with different colors, each
with a different flavor: strawberry, orange,
lemon, blackcurrant and lime 2

The post Specials for the week of January 10 – 16, 2013 appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

B E G I N N I N G
Warm Green Bean Salad
with crispy duck confit, cherry tomatoes,
Asiago cheese and citrus vinaigrette 12
Beer Pairing: Fuller’s ESB 5.5
Wine Pairing: Irony Pinot Noir 9

MAIN STREET
Seared Salmon
over roasted butternut squash with stewed
mustard greens and an orange
cranberry sauce 24
Beer Pairing: Harpoon IPA 5
Wine Pairing: Irony Pinot Noir 9

DESSERT
Mango and Blueberry Cobbler
with vanilla ice cream 9
Beer Pairing: Sam Smith Oatmeal Stout 7
Wine Pairing: Terra d’Oro Zinfandel Port 7.5

S H O P
Fruit Gums
a fruit chew sweet with different colors, each
with a different flavor: strawberry, orange,
lemon, blackcurrant and lime. 2

The post Specials for the week of Dec 27, 2012 – January 2, 2013 appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

Braised Beef Tongue
over sweet potato confit, roasted vegetables, horseradish cream and toasted pecans 12
Beer Pairing: Harpoon IPA 5
Wine Pairing: Ruta 22 Malbec 8

MAIN STREET

Seared Scallops
over butternut squash purée, Covey Rise Farms kale, bacon lardons and red wine
apple reduction 24
Beer Pairing: Spaten Optimator 5.5
Wine Pairing: Villa Pozzi Pinot Grigio 8

AFTER DINNER C O C K T A I L

Hot Apple Cider
Cinnamon spice infused rum, fresh whipped cream and an oatmeal cookie Hobnob 9

S H O P

Time Out Bar
wafers with a fluffy chocolate center and covered in milk chocolate 2

The post Specials for the week of December 13-19, 2012 appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

The post appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

Frothy Apple
Sailor Jerry rum, sour apple pucker and pineapple juice 8.5

B E G I N N I N G S

Quahog Clams
with spicy seafood stuffing, braised Rapini greens and melted Asiago cheese 1.75 each
Beer Pairing: Hoegarden 4.5
Wine Pairing: Saint M Riesling 8

Chilled Beet Salad
with pickled radishes, scarlet frill, toasted pecans and black & gold caviar 13
Beer Pairing: Blackthorn Crisp 6
Wine Pairing: Joel Gott Chardonnay 9

M A I N S T R E E T

Braised Short Ribs
over bleu cheese mashed potatoes, grilled baby carrots and Covey Rise Farms corn cream 26
Beer Pairing: Sam Smith Nut Brown 7
Wine Pairing: Ruta 22, Malbec 8

D E S S E R T

Irish House Dessert Trio
a sampling of Guinness trifle, sticky toffee pudding and Lion cake 9.5
Beer Pairing: Tripel Karmeliet 9
Wine Pairing: Fonseca Port 6

S H O P

Tayto Potato Crisps
Salt & Vinegar or Cheese & Onion 1.5

The post Specials for the week of November 15 – 21, 2012 appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

Fall Harvest
Kettle One Citron, St. Germain elder flower
liqueur and Original Sin hard cider 8.5

B E G I N N I N G S

Chilled Beet Salad
with pickled radishes, scarlet frill, toasted
pecans and black and gold caviar 13
Beer Pairing: Blackthorn Crisp 6
Wine Pairing: Joel Gott Chardonnay 9

MAINSTREET

Panko Crusted Pork Cheeks
over potato grits, orange braised rapini greens
and grilled white shallots 25
Beer Pairing: Hoegarden 4.5
Wine Pairing: Kunde Sauvignon Blanc 8.75

DESSERT

Donegal Oatmeal Cream
with berry sauce and vanilla whipped cream 6
Beer Pairing: Tripel Karmeliet 9
Wine Pairing: Fonseca Port 6

S H O P

Tayto Potato Crisps
Salt & Vinegar or Cheese & Onion 1.5

The post Weekly specials for November 8 – 14, 2012 appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

Honey De Poire Martini
Grey Goose le Poire, Absolute Vanilla,
honey syrup, apple juice and
a twist of lemon 8.5

B E G I N N I N G S
Chilled Scallops
grilled and chilled served over red beet
puree with Covey Rise Farms mixed greens
and a citrus vinaigrette 15
Beer Pairing: NOLA Blonde 5
Wine Pairing: Menage a Trios Chardonnay 6.5

MAINSTREET
Seared Salmon
over roasted sweet potato fingerlings with a wax
chili horseradish cream 24
Beer Pairing: Death Valley Pale Ale 5
Wine Pairing: Saint M Reisling 8

DESSERT
Donegal Oatmeal Cream
with berry sauce and vanilla whipped cream 6
Beer Pairing: Tripel Karmeliet 9
Wine Pairing: Fonseca Port 6

S H O P
Smarties
bite size chocolates covered in a
candy shell 2

The post Specials for the week of October 25 – 31, 2012 appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.

Pink Ribbon Martini
raspberry and blueberry vodka mixed with
lemon juice, watermelon and simple syrup 8

*$1 will be donated per order to Susan G. Komen for the cure.*

B E G I N N I N G S

Seafood Stuffed Quahog Clams
with spicy buerre blanc 1.5 per shell
Beer Pairing: Hoegarden 4.5
Wine Pairing: Hugel Gewürtztraminer 12.5

Black and Gold Crabmeat Croqettes
over Covey Rise greens and Ribena sauce 9.0
Beer Pairing: Sam Smith Taddy Porter 6.5
Wine Pairing: Saint M Reisling 8

MAINSTREET

Beer Braised Pork Cheeks
over Covey Rise sweet potato
and Andouille gravy 23
Beer Pairing: Anchor Steam 5
Wine Pairing: Kunde Sauvignon Blanc 8.5

S H O P

Lyon’s tea
Regularly 8.95, now 7.5

Chocolate Hobnob cookies
Regularly 5, now 4

The post appeared first on New Orleans Irish Pub and Restaurant NOLA with Chef Matt Murphy.