Dinner Menu at John Keogh’s
Starters
| Homemade Duck Spring Rolls (Plum jam, orange and sesame seed salad) | 8.00 |
| Soup of the Evening (AGF) (Served with John Keoghs artisan bread & Cuinneog butter) | 5.00 |
| Tempura Prawns (Charred pak choi, wasabi aioli) | 8.50 |
| Goat Cheese Tart (Pear tart tatin, truffle and honey dressing) | 8.00 |
| West Coast Seafood Chowder (AGF) (Served with John Keoghs artisan bread & Cuinneog butter) | 7.50 |
| Pub Bravas (GF) (Rooster Potatoes, Chorizo, Tomato Salsa, Garlic Aioli) | 7.00 |
| Irish Lamb Meatballs (Mint yoghurt, tomato salsa) | 8.00 |
| Organic Irish Salmon (Parmentier potato and chorizo, baby spinach, hollandaise sauce) | 20.00 |
| Slow Cooked Irish Beef Sirloin (Pan fried scallops, cauliflower puree, panko cauliflower, red wine jus) | 20.00 |
Starters
| Homemade Duck Spring Rolls (Plum jam, orange and sesame seed salad) | 8.00 |
| Soup of the Evening (AGF) (Served with John Keoghs artisan bread & Cuinneog butter) | 5.00 |
| Tempura Prawns (Charred pak choi, wasabi aioli) | 8.50 |
| Goat Cheese Tart (Pear tart tatin, truffle and honey dressing) | 8.00 |
| West Coast Seafood Chowder (AGF) (Served with John Keoghs artisan bread & Cuinneog butter) | 7.50 |
| Pub Bravas (GF) (Rooster Potatoes, Chorizo, Tomato Salsa, Garlic Aioli) | 7.00 |
| Irish Lamb Meatballs (Mint yoghurt, tomato salsa) | 8.00 |
| Organic Irish Salmon (Parmentier potato and chorizo, baby spinach, hollandaise sauce) | 20.00 |
| Slow Cooked Irish Beef Sirloin (Pan fried scallops, cauliflower puree, panko cauliflower, red wine jus) | 20.00 |
Mains
| Walshs’ 8oz Beef Burger (AGF) (Artisan brioche bun, emmenthal cheese, pickled cucumber, beef tomato, twice cooked Maris Piper chips and house dip) | 15.50 |
| In House Hand Rolled Gnocchi (Wild mushroom kale, red pepper pesto, aged parmesan, pub salad) | 14.50 |
| Fish & Chips (Beer Battered Fish of the Evening, pub salad, chunky tartar sauce, twice cooked Maris Piper chips) | 17.00 |
| Walsh’s 10oz Dry Aged Ribeye Steak (AGF) (Cooked to your liking, served with chips, sauteed wild mushroom, crispy onion, choice of pepper sauce or garlic butter) | 25.00 |
| 6 – Hour Slow Cooked Lamb Shoulder (AGF) (Mint crust, confit potato, barley, carrot & celeriac, lamb jus) | 18.50 |
| Irish Poached & Roasted Chicken Supreme (AGF) (Dauphinoise potato, tarragon butter, carrot, smoked bacon) | 17.00 |
Sides
| Maris Piper Chips | 3.50 |
| Baby Potatoes in Confit Garlic Butter | 3.50 |
| Pub Salad | 3.50 |
| Carrot and Green Beans | 3.50 |
| Mash Potato | 3.50 |
| Pickled Onion Rings | 3.50 |
Desserts
| * Rich Dark Chocolate Delice (Raspberries & ice-cream) | 6.00 |
| * Vanilla Crème Brulee (Shortbread biscuit) | 6.00 |
| * Peanut Butter Parfait (AGF) (Chocolate ice-cream) | 6.00 |
At John Keoghs Gastropub we make all of our desserts inhouse daily. Desserts on
this menu are sample dishes and change regularly
*Dishes marked with a * are from the daily specials menu and are therefore
subject to change in line with seasonality and availability of ingredients.
**For any Allergens please ask your Server
Our Suppliers
Seafood: Marys’ Fish, Kellys Mussells
Meat: Walshs’ Farm of Athenry, Slane Valley
Vegetables: Curleys Quality Foods
Chicken: Glynn Valley Irish Poultry
