The Irish Inn at Glen Echo - Easter Sunday Brunch Menu

 

Appetizer Selections

 

Mixed Greens Salad

Tossed with an Irish country vinaigrette, cucumbers and tear-drop tomatoes

$8

 

Classic Caesar Salad

Served with shaved Parmesan cheese and a long buttery crouton

$9

 

Beet Salad

Roasted assorted beets tossed in a walnut vinaigrette, with red oak lettuce, goat cheese,

spiced pecans and parsnip chips

$13

 

Galway Oysters

Roasted with spinach, bacon and topped with a caviar glace

$12

 

Potato & Leek Soup

Garnished with chives and a truffle oil essence

$8

 

Shepherd’s Pie “Vol au Vent”

A small traditional Irish meat pie, topped with potato puree served in a flaky puff pastry

$11

 

Shrimp & Grits

A low-country favorite with, andouille sausage, tomato concasse

 Served over creamy yellow stone ground grits

$12

 

Entrée Selections

 

Donegal Omelet

Stuffed with ground beef Shepherd’s Pie and Irish whiskey cheddar

$16

 

The Dubliner

Scrambled eggs, smoked salmon, cream cheese and scallions, served with roasted potatoes and fresh fruit

$17

 

Slow Roasted Prime Rib

A garlic encrusted, slow roasted prime rib, served with mashed potatoes, seasonal vegetable medley, and garnished with a side of horseradish crème.

$22

 

Irish Benedict

Boiled baby ham, tomatoes, and poached eggs served atop a duo of buttermilk biscuits and covered with an authentic Irish parsley sauce

$18

 

Pan Seared Salmon Nicoise

Served atop frisseé lettuce, tomatoes, boiled eggs, French green beans, roasted potatoes and tossed in a red wine vinaigrette

$17

 

Traditional Irish Breakfast

Two eggs any style, served with Irish bangers, Irish bacon, black and white puddings and baked beans

$16

 

County Clare Crab Cake

Broiled crab cake topped with poached eggs and finished with hollandaise sauce and fresh fruit

$18

 

Spring Leg of Lamb

Slow roasted with mustard and thyme and served with roasted potatoes, natural pan jus and a seasonal vegetable sauté

$22

 

Fish & Chips

Guinness battered cod, served with chips, tartar sauce and slaw

$16

 

 

Executive Chef – Ross Vandiver                   Chef’s de Cuisine– Steve Fender