An Poitín Stil Irish Pub & Restaurant

Name: An Poitín Stil Irish Pub & Restaurant
Address: 2323 York Rd., 21093, MD, 21093
Telephone: 410-560-7900

2323 York Rd., Timonium, MD 21093, US

• Monday: 11:00AM-12:00PM •Tuesday: 11:00AM-12:00PM •Wednesday: 11:00AM-12:00PM •Thursday: 11:00AM-12:00PM •Friday: 11:00AM-1:00AM •Saturday: 11:00AM-1:00AM •Sunday: 11:00AM-12:00PM •

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Details

Cuisine: Irish, Pub Food
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Appetizers

SMOKED SALMON

Thin filet, with capers, egg, red onion and toasted bread, garnished with greens and garlic aioli

P. CULLEN'S CRAB DIP

Delicate blend of cream cheese, Old Bay and backfin crab. Topped with crispy potatoes. Served with toast rounds and crackers

IRISH NACHOS

Potato wedges with cheddar cheese and smoked bacon, served with a side of sour cream

SPINACH AND ARTICHOKE DIP

Fresh spinach garnished with artichokes in a rich cream cheese base, baked until golden brown. Served in a bread bowl with tortilla chips

BLARNEY SPRINGROLLS

Corned beef, cabbage, and champ in a delicate wrap. Served with spicy mustard and sweet chili sauce

GALWAY MUSSELS

One pound of sautéed Prince Edward Island Mussels, served in a lemon butter sauce

OYSTERS IMPERIAL

Five oysters on the half shell topped with crab imperial, garnished with greens

PRAWN COCKTAIL

Large tender shrimp served in a martini glass with cocktail sauce

CRAB PRETZEL

A soft pretzel topped with our homemade crab dip and finished with cheddar cheese

GOURMET CHEESE PLATTER

A combination of smoked gouda, pepper jack and sharp cheddar cheeses. Garnished with fresh fruit and melba sauce. | THE STILL RECOMMENDS MEZZACORONA PINOT GRIGIO OR MIRASSOU PINOT NOIR

CHICKEN QUESADILLA

Grilled chicken with sautéed onion, tomato, green pepper and pepper jack cheese, in a tortilla, served with guacamole, salsa and sour cream

CHICKEN TENDERS

House breaded and deep fried, served with choice of spicy wing, BBQ or honey mustard sauce on the side. Garnished with celery and carrot sticks.

STOUT BRIE

Imported cheese wedge dipped in stout batter, served with raspberry sauce, fresh baguette and fruit garnish

CLAMS CASINO

Five fresh top neck clams topped with red and green peppers, Italian bread crumbs, crisp bacon and garlic butter,

TAVERN STYLE OYSTER SHOOTERS

Salt oyster and cocktail sauce in a shooter cup

Soups

DAILY SOUP SELECTION

Ask your server for today’s selection

ROASTED CORN AND CRAB CHOWDER

Roasted sweet corn, lump crab meat and potatoes in a rich cream base

IRISH COBBLER

A hearty, creamy blend of potato, smoked gouda cheese and applewood bacon

Salads

CAESAR SALAD

Fresh romaine tossed in our Caesar dressing, garlic croutons and parmesan cheese. Served with parmesan bread sticks

CHOPPED SALAD

Crisp iceberg lettuce with cucumber, tomato, red onion and mushroom with a mustard seed vinaigrette. Served with parmesan bread sticks

NICOISE TUNA SALAD

Fresh grilled tuna on a bed of greens, surrounded by tomato, black olives, green beans, grilled potatoes, and egg with a red wine vinaigrette. Served with parmesan bread sticks

STIL SAMPLER

Portions of fresh chicken, shrimp and tuna salad, with tomato wedges and spun cucumbers. Served with crackers

SPINACH SALAD

Baby spinach served with chopped apple-wood smoked bacon, portabella mushrooms, toasted almonds and a warm Honey Dijon vinaigrette. Served with parmesan bread sticks

HAWAIIAN BBQ CHICKEN SALAD

Glazed breast over greens tossed with tomato, Mandarin oranges, toasted almonds in a teriyaki dressing, topped with fried wontons and cheddar cheese. Served with parmesan bread sticks

WEDGE OF ICEBERG

Fresh lettuce covered with diced tomato, bacon bits, lump crab, diced scallions and Bleu Cheese dressing. Served with parmesan bread sticks

GOAT CHEESE SALAD

Breaded and lightly fried cheese medallion with mesclun greens, candied walnuts and grape tomatoes tossed with a Raspberry Balsamic Vinaigrette. Served with parmesan bread sticks

DRESSINGS

| Thousand Island, Ranch, Bleu Cheese, Creamy Caesar, Oil & Balsamic Vinegar, Mustard Seed, Honey Mustard, Creamy Italian, Balsamic Vinaigrette, Red Wine and Raspberry Vinaigrette (fat free)

Sandwiches

SHRIMP SALAD

Gulf shrimp in a delicate sauce seasoned with Old Bay, served on a fresh baked croissant with cucumbers and lemon

GRILLED HAM AND CHEESE

Honey ham and smoked mozzarella on semolina bread with pink brandy sauce and red onion

REUBEN

House cooked corned beef, sauerkraut, swiss and Thousand Island dressing, grilled on marble rye

BOOKMAKER SANDWICH

Garlic buttered crusty bread piled high with sliced roast beef, caramelized onions on top and served with a side of horseradish sauce

N.Y. STEAK SANDWICH

‘Knife & Fork’ sandwich! NY strip served open-face on garlic bread with sautéed mushrooms and swiss cheese

GRILLED POWER HOUSE

Ciabatta bread stuffed with grilled portabello mushroom, zucchini, yellow squash, tomato and alfalfa sprouts with dill havarti cheese

CRAB CAKE

6oz. Maryland style jumbo lump, broiled; served with choice of crackers or a potato kaiser

ALBACORE TUNA SALAD

Chunk white tuna in a delicate sauce, served on your choice of bread

SMOKED TURKEY RACHEL

Thin sliced smoked turkey, swiss cheese and cole slaw, grilled on Marble Rye

CHUNK CHICKEN SALAD

Freshly prepared in house, white meat chunks tossed in a light cream herb sauce, on your choice of bread

TURKEY CLUB

A triple decker! Smoked turkey breast, crispy bacon, cheese, lettuce and tomato on toast

SEARED AHI TUNA

Served on a warm ciabatta roll with a light seaweed salad, garnished with lettuce and tomato. Served with a wasabi sauce

AN POITÍN STIL WRAPS

Your choice of Garlic Herb, Tomato or Spinach Wrap

Grillers

STIL BURGER

8oz. of hand patted lean Angus beef, grilled to order, on a potato kaiser

BIG STIL BURGER (12 OZ.)

BACKYARD BBQ BURGER

Grilled patty topped with caramelized onions, smoked bacon, swiss cheese and BBQ sauce

CHICKEN BREAST

6oz. grilled breast served on a potato kaiser

SMOKEHOUSE CHICKEN

Grilled breast topped with smoked bacon, smoked gouda cheese, crispy onions and honey mustard dressing

AN POITÍN STIL HEALTHY GRILLERS

AVAILABLE GRILLER TOPPINGS

Irish Selections

CORNED BEEF AND CABBAGE

Slow cooked corned beef brisket, braised cabbage, boiled potatoes, in a parsley pan sauce | THE STILL RECOMMENDS SIS REISLING

FISH AND CHIPS

White fish, stout battered and deep fried, served over our handcut fries with malt vinegar and remoulade sauce | THE STILL RECOMMENDS BAREFOOT CHARDONNAY

STIL'S OWN SHEPHERD'S PIE

Sirloin tips and vegetables in a savory gravy topped with champ and baked to a golden brown | THE STILL RECOMMENDS BLACKSTONE MERLOT

IRISH STEW

Braised lamb with onions, carrots and potatoes in a stout stock, served in a bread bowl | TRY A PINT OF GUINNESS OR THE MIRASSOU PINOT NOIR

GAELIC STEAK

9oz. filet mignon, pan seared, topped with onions, mushrooms and Irish whiskey sauce, served over colcannon | THE STILL RECOMMENDS MCWILLIAMS CABERNET SAUVIGNON

BANGERS & MASH

Grilled Irish sausage, served over champ with red onion rings and natural jus | THE STILL RECOMMENDS PENFOLD'S SHIRAZ/CAB

Entrees

VENISON AU POIVRE

Black pepper encrusted venison with dried apricots and cherries. Drizzled with a black raspberry demiglace | THE STILL RECOMMENDS PENFOLD'S SHIRAZ/CAB

CRAB CAKES

Twin 6oz. Maryland style jumbo lump cakes, broiled and served on toast rounds | SINGLE CRAB CAKE ENTREE IS AVAILABLE | THE STILL RECOMMENDS BAREFOOT CHARDONNAY

POTATO CRUSTED GROUPER

Wrapped in spun potato, topped with sautéed tomatoes, capers and herbs in a white wine sauce | THE STILL RECOMMENDS MEZZACORONA PINOT GRIGIO

CHICKEN BREAST WITH CRABMEAT

Grilled breast topped with jumbo lump crab and a lemon butter sauce, served with steamed broccoli floret | THE STILL RECOMMENDS STONE CELLARS SAUVIGNON BLANC

YESTERDAY'S MEATLOAF

Generous portion of housemade meatloaf served with portabello mushroom gravy | THE STILL RECOMMENDS BLACKSTONE MERLOT

BLACKENED TUNA

Fresh 8oz tuna steak, seared to perfection and served with marinated vegetable slaw, topped with Wasabi sauce | THE STILL RECOMMENDS RAVENSWOOD ZINFANDEL

CHICKEN LOUISE

Tender breast of chicken topped with artichokes and portabella mushrooms in a white wine sauce. | THE STILL RECOMMENDS YELLOW TAIL CHARDONNAY

NY STRIP STEAK

Grilled 8oz. lean strip with fresh steamed broccoli | THE STILL RECOMMENDS BV CABERNET SAUVIGNON

BLACKENED CHICKEN PENNE

Blackened chicken served with penne pasta in a rich chipotle cream sauce with tri-colored roasted peppers. | THE STILL RECOMMENDS KENDALL JACKSON CHARDONNAY

GRILLED VEGETABLE PLATE

Marinated vegetables lightly grilled, served with homemade hummus and a roasted red pepper remoulade | THE STILL RECOMMENDS MIRASSOU PINOT NOIR

STUFFED RAINBOW TROUT

Fresh trout stuffed with jumbo lump crab covered with a caramelized shallot buerre blanc | THE STILL RECOMMENDS ECCO DOMANI PINOT GRIGIO

SIZZLING TENDERLOIN MEDALLIONS

Three Guinness marinated medallions, grilled to order and served with oven roasted potato | THE STILL RECOMMENDS LINDEMANS SHIRAZ

COULETTE (KOO-LET) STEAK

Grilled cut of top sirloin with a caramelized shallot brandy sauce. Served with Champ and vegetable du jour | THE STILL RECOMMENDS JACOBS CREEK MERLOT

SALMON ROULADE

Fresh Atlantic salmon rolled with a shrimp mousse, served with rice pilaf and topped with a lemon butter sauce | THE STILL RECOMMENDS BRANCOTT SAUVIGNON BLANC

GOAT CHEESE AND SPINACH PIZZA

Ten inch fresh dough pizza topped with olive oil, goat cheese, and grape tomatoes

Sides

HANDCUT FRIES

BAKED POTATO

OVEN ROASTED POTATOES

VEGETABLE RICE

PILAF BRAISED CABBAGE VEGETABLE DU JOUR

COLE SLAW

HOUSE SALAD

SMALL CAESAR CHAMP

(GREEN ONION MASHED POTATOES)

COLCANNON

(IRISH MASHED POTATOES AND CABBAGE)

Desserts

STIL'S IRISH CREAM CHEESECAKE

HOMEMADE BREAD PUDDING

With bourbon sauce

CRÈME BRULEE

Rich custard topped with caramelized brown sugar and served with a honey raspberry sauce