Although it’s hard to think about turning down Irish Nachos or Bangers and Mashed, McNally’s Irish Pub has fresh features for the summertime, and 605 had the chance to try (delicious) offerings.
First up, the Strawberry Fields with field greens, topped with sliced strawberries, gorgonzola cheese, candied walnuts, and raspberry vinaigrette. Add grilled chicken or salmon.
“I think it’s fresh and exciting for summer,” said owner Nicki Ellerbroek.
The Barbequed Pork and Slaw Sandwich is back by popular demand, and we can see why. It’s slow roasted pulled pork simmered in Harp barbeque served on Kaiser roll, topped with organic spicy snappy slaw.
“We simmer our pork butt and simmer it in a Harp barbeque sauce that we make ourselves,” said Ellerbroek. “It’s a six-hour cooking process, and we shred it into pulled pork.”
Their organic Spicy Snappy Slaw is made with snap peas, cabbage, kale, carrots, and green onion. Classic potato salad is served on the side.
Last, but not least, was the Southwest Steak Salad.
Ellerbroek described, “It’s light, but you’re still getting a good protein in it.”
While it’s light, patrons will definitely leave full with field greens topped with black beans, roasted corn, pico de gallo, avocado, shredded cheese, and grilled steak served with creamy avocado poblano dressing.
For more information, visit mcnallysip.com.
More Summer Features
Classic tomato bruschetta served with grilled rustic bread and herbed ricotta.
Grilled Chicken Zingers
Grilled chicken tenders tossed in a choice of sweet and sassy whiskey sauce or traditional buffalo served with celery and carrot sticks and gorgonzola dressing.
Pulled Pork Chachos
House kettle chips topped with Harp barbeque pulled pork, diced red onions, black beans, melted cheese, green onion, and sour cream.