Lunch Specials

o'connor's restaurant & bar

Lunch Specials
Lunch is served from 11:30a.m. - 3:00 p.m. Dinner is served from 3:00p.m. Freshly baked brown bread
rolls and butter are served on request. An 18% gratuity will be added to all parties of ten or more.

Circeoil ~ Poultry
Apple 'n Spice Turkey Schnitzel
Turkey breast cutlets, pounded and dressed in Japanese panko bread crumbs. Pan-fried and finished in a Magner’s
cider and Applejack brandy sauce with pears, apples, cinnamon and dried cranberries. With rice pilaf. 9.99
Food and Wine pairing ~ Vivacious Vicky, WA
A blend of Riesling, Chenin Blanc and Gewurztraminer. Lighter than a Chardonnay, crisp, slightly sweet, perfectly
balanced, with a pleasant finish. Viva Vivacious Vicky!

Lighter Fare
Our Homemade Quiche
Check with your server for today’s quiche. Served with your choice of sides or garden salad. 7.99
Food and Wine pairing ~ Half Bottle! Robert Mondavi Private Selection Chardonnay

Bia Mara ~ Seafood
Floribean Grouper
A white-fleshed fish, mild, moist and slightly sweet, more meaty than scrod or haddock, encrusted with toasted coconut and
crushed cashews, pan-fried and oven finished. Served with a chilled papaya, red pepper, mango and pineapple jam. Rice
pilaf. 11.99
Food and Wine pairing ~ Murphy Goode Sauvignon Blanc, “The Fume” CA

Fried Maine “Whole Belly” Clams
A full 1/2-lb. of fried Maine “whole belly" clams, golden fried and served with French fries, coleslaw and
tartare sauce.13.99
Food and Beer pairing ~ Opa Opa Pale Ale, Southampton, MA

Roasted Cedar Plank Salmon

Salmon Filet soaked in a thyme seasoned orange juice and olive oil marinade. Seasoned with cedar spice and smoked paprika. Roasted (& served ) on a cedar plank. Served with an herb seasoned balsamic Sicilian vegetable compote with toasted
pine-nuts and a side of fresh vegetable. 10.99
Food and Wine pairing ~ Mark West Pinot Noir, CA
Or Montinore Pinot Gris, Oregon, from our bottle selection.

Feoil ~ Meat
Grilled Pork Tenderloin Kebobs with Ginger Dipping Sauce “The perfect Spring meal!”
Cubed pork tenderloin marinated with garlic, jalapeno pepper, olive oil, green onions, ginger, toasted sesame oil, and
lime juice. Skewered and grilled to perfection. Served over rice pilaf with a ginger dipping sauce. 10.50
Food and Wine pairing ~ Pair with Sauvignon Blanc or Pinot Gris. Prefer a beer?.pair with Magic Hat No. 9

Roly's Lamb Pie
Tender chunks of lamb sirloin simmered in a tomato and cabernet lamb demiglace with celery, carrots,
onions, button mushrooms, garlic, rosemary and thyme. Topped with roasted parsnips and capped with
a flaky pastry crust. Served with a side of red bliss smash. 10.99
Food and Wine pairing ~L’ de Lyeth Merlot, CA
Or from our bottle selection, Vina Almahue Merlot, Chile

O'Hara's Irish Meatballs
'8'Meatballs slow-simmered in a rich O’Hara’s brown stout sauce with carrots, celery, mushrooms and onions.
Served with red bliss smash. 8.99
Food and Beer pairing ~O’Hara’s Red Beer, Co. Carlow, Ireland

Pan-Fried Calves Liver with Bacon & Onions
Twin 4-oz. calf livers, floured and pan-fried with crispy bacon and onions. Finished with a Madeira mushroom
demiglace and served with smashed potato. 9.99
Food and Wine pairing ~ Pair with Merlot or with a bottle of Tobin James Chateau Le Cacheflo!