Maggie Moore's

Name: Maggie Moore's
Address: 21 N. Eutaw St., 21201, MD, 21201
Telephone: 410-837-2100

21 N. Eutaw St., Baltimore, MD 21201, US

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

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Details

Cuisine: American (Traditional), Irish
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Appetizers

Salmon²

(Smoked and cured) Served with caper/red onion crème fraiche, mustard paste and toast points; Excellent for sharing.

Steamed Mussels

Sautéed with garlic, shallots and fresh herbs, steamed with Irish ale and finished with sweet cream butter.

Handmade Fried Mozzarella

Served with mixed greens, drizzled with warm bacon dressing and garnished with smoked tomato coulis.

Lump Crab Dip

A blend of cheeses with fresh crab and spices; served with toasted bread and vegetables for dipping.

Fried Green Tomatoes

This southern favorite is stuffed with a Blue Crab salad and garnished with red pepper aioli and mesculn greens.

Irish Cheese Plate

Imported cheeses from Ireland, includes: Cashel blue, Cahill Porter and Dubliner; served with toasts, grain mustard, cornichons and olives.

Soups and Salads

Maryland Crab and Corn Chowder

Cream based chowder filled with crab, carrots, celery, onion, and of course corn; topped with Old Bay popcorn.

Soup of the Day

Soup du jour. Please ask your server about today’s specials.

House Salad

Mesculn greens, shaved fennel and grape tomatoes tossed with cucumber vinaigrette.

Iceberg Salad

An Iceberg wedge served with blue cheese/tomato vinaigrette. This salad is garnished with grape tomatoes and cucumbers.

Roasted Garlic Caesar Salad

A non-traditional approach to the traditional salad. Romaine lettuce is tossed with parmesan, herb croutons and our roasted garlic dressing.

Donegal Salad

Fresh field greens with sliced red skin potatoes, hard boiled egg and herb vinaigrette topped with a seared cod cake.

Grilled Steak Salad

Flat iron steak cooked to your liking on top of mixed greens tossed with fennel, red onion, cucumber vinaigrette; and crumbled goat cheese.

Chicken Chesapeake Cobb Salad

Grilled chicken breast and lump crab; with tomato, avocado, crumbled blue cheese and bacon composed on a bed of Iceberg lettuce tossed in buttermilk ranch dressing.

Sandwiches

Steak Sandwich

6 oz. flat iron steak grilled and sliced; topped with caramelized onions and horseradish mayonnaise; on a ciabatta roll.

BBQ Pulled Pork

Braised pork in vinegar and spices shredded and mixed with our house made Guinness barbeque sauce; served on a traditional roll with blue cheese/bacon coleslaw.

9oz. Blarney Burger

House ground beef makes an unforgettable burger; Blarney cheese, lettuce, tomato and onion; served on a potato onion roll.

B.A.L.T.imore Club

Bacon, Avocado, Lettuce and Tomato; on white toast with jalapeno mayonnaise.

Blackened Chicken BLT

Spicy boneless chicken breast layered with apple wood smoked bacon, lettuce and tomato, served on a ciabatta roll with black pepper mayo.

Classic Rueben

What makes this sandwich special is our homemade Russian dressing and sauerkraut. We serve it grilled on thick cut marble rye bread with melted Swiss cheese.

“the Killer”

American Bacon, Irish Bacon, bangers, American cheese and jalapeños; topped with a fried egg. Served on a toasted potato onion roll.

Grilled Portabella and Roasted Red Pepper

Open-faced on basil foccacia; with grilled portabella, roasted red peppers, fresh mozzarella and drizzled with pistou.

Entrees

Filet Maggie

An 8oz. steak grilled to your liking. Served with a mushroom/shallot demi glace and topped with Cashel blue cheese. Accompanied with mashed potatoes and roasted vegetables.

Broiled Salmon

Served over lump crab and vegetable scampi: squash, zucchini, grape tomatoes, garlic, shallots and fresh herbs in a white wine butter sauce.

Guinness Braised Short Ribs

Braised beef short ribs in beer and veal stock with aromatics; served over turnip mash with wilted greens and Sauce Espagnole.

Seared Cod Medallions

Bacon wrapped wild cod, with Dubliner Irish cheese grits, grilled asparagus, and smoked tomato sauce.

Seasonal Risotto

Arborio rice cooked slowly with vegetable stock, shallots and herbs; tossed with Wild Mushrooms, Black Truffles and Parmesan cheese; drizzled with White Truffle Oil.

Irish Cassoulet

Irish Bangers, Apple wood smoked bacon and tarragon in a white bean stew; topped with duck leg confit.

Irish Favorites

Corned Beef and Cabbage

Cooked In-house and served with roasted root vegetables and parsley cream.

Fish and chips

8oz. fillet of Wild Cod, beer battered, deep fried and served with fries (chips), tartar and cocktail sauces.

Lamb Stew

Seared lamb sautéed with mire poix then braised in veal stock with fresh herbs; served with boiled potatoes and aromatic vegetables.

Shepherd’s Pie

Ground beef with celery, onion, carrot, and peas cooked in veal stock, topped with mashed potatoes and baked until golden brown.

Beef and Guinness Stew

Seared beef braised with mire poix in veal stock and Guinness; served with barley and traditional champ potatoes.

Chicken Pot Pie

Seared boneless and skinless chicken braised in chicken stock with mire poix, and peas, topped with puff pastry and baked until flakey and golden.

Bangers and Mash

Traditional sausages sautéed with onions and peas in Irish mustard sauce; served with mashed potatoes and garnished with scallions and chopped tomato.

Traditional Irish Breakfast

Black & white pudding, pork sausages, Irish bacon, Batchelor’s beans, broiled tomato, two eggs & toast and served with a pot of Barry’s Irish tea. A great hearty feast!

Desserts

Bailey’s Cheesecake

This silky smooth gateau is served with raspberry coulis and a gaufrette roule.

Cookies & Cream

Chocolate cookies stuffed with peanut butter mousse and served with slightly whipped cream for dipping.

Pear Cobbler

Baked pears with Irish whiskey topped with a sweet pastry and Dulce de Leche ice cream which hails from Sylvan Beach Café.

Chocolate Lava cake

Chocolate cake with a ganache center, served with caramel stout sauce & vanilla ice cream also from Sylvan Beach Café.

Posset Cúchulainn

Citrus scented custard with Dried Cranberry compote and Pistachio Biscotti.