Tuohy’s Downtown menu — United States

Crispy fried eggrolls filled with tender beef filet tips, creamy Gorgonzola cheese, and caramelized onions, served with a savory red wine reduction sauce.

Crispy, hand-formed Gulf shrimp cakes served with a tangy Creole dipping sauce.

Thinly sliced raw beef tenderloin served with capers, pickled red onion, aged Parmesan, arugula, and a Creole-style mustard sauce, accompanied by toasted bread.

Thinly sliced pickled beets and creamy burrata cheese served with arugula, red onion, crispy prosciutto, basil oil, and toasted bread.

Large Gulf shrimp are sautéed in a creamy, tangy New Orleans-style white barbecue sauce and served with a toasted baguette.

Crispy, house-cut potato wedges topped with a savory Irish cheddar beer cheese sauce, crumbled bacon, and fresh green onions.

Grilled house-made Irish sausages served over crispy potato cakes with Irish cheddar and topped with a savory brown onion gravy.

Warm, braided soft pretzels served with a side of Irish cheddar beer cheese for dipping.

A creamy, house-smoked whitefish spread topped with pickled red onions and jalapeños, served with toasted bread slices.

These Gulf oysters are baked with a savory, creamy filling of bacon, shrimp, and mushrooms.

Fresh Gulf oysters served chilled on the shell with a spicy cocktail sauce, fresh horseradish, lemon, and crackers.

• Half Dozen$17
• Full Dozen$31

These char-grilled oysters are served on the half shell with a garlic, Parmesan, and Pecorino butter, accompanied by toasted crostini.

• Half Dozen$19
• Full Dozen$37

This grilled flatbread is topped with chicken breast, caramelized onions, bacon, a blend of Gorgonzola, mozzarella, and provolone cheeses, and finished with a balsamic glaze.

This grilled flatbread is topped with roasted sweet potatoes, corn, poblano and red bell peppers, black beans, vegan mozzarella, and a zesty chimichurri sauce.

This grilled flatbread is topped with sweet Italian sausage, roasted bell peppers, house-made marinara, a blend of mozzarella and provolone cheeses, and finished with crumbled goat cheese and oregano.

This grilled flatbread is topped with a blend of mozzarella and provolone cheeses, Roma tomatoes, and fresh basil, finished with a drizzle of balsamic reduction.

A crisp wedge of iceberg lettuce topped with applewood smoked bacon, diced tomatoes, red onion, Gorgonzola cheese, and house-made ranch dressing.

A classic salad featuring crisp romaine lettuce, shaved Parmesan cheese, and crunchy croutons tossed in a creamy house-made dressing.

• Full$14
• half$8

This salad features chopped iceberg lettuce, beefsteak tomatoes, baby Swiss cheese, Black Forest ham, and green olives, topped with shaved Parmesan and a zesty house-made vinaigrette.

• Full$16
• half$9

This warm salad features a blend of kale, tricolored quinoa, roasted walnuts, golden raisins, dried cranberries, red onions, roasted red bell peppers, and Roma tomatoes tossed in a house-made citrus vinaigrette.

This creamy onion soup is slow-cooked in a rich broth and topped with shredded cheddar cheese and fresh green onions.

• Cup$8
• Bowl$12

A creamy, tomato-based soup featuring tender chunks of fresh salmon and assorted vegetables.

• Cup$8
• Bowl$12

This meatloaf is made with a blend of beef, pork, and wild mushrooms, topped with a sherry mushroom gravy and served with mashed potatoes and sautéed green beans.

A lightly breaded, pan-seared chicken breast served over mashed potatoes and topped with a fresh arugula salad, Roma tomatoes, shaved Parmesan, and a balsamic glaze.

A savory baked casserole of seasoned beef, vegetables, and Guinness gravy, topped with a layer of creamy mashed potatoes and melted Irish white cheddar cheese.

Penne pasta tossed with spicy Andouille sausage, blackened chicken, mushrooms, and bell peppers in a creamy New Orleans-style seafood barbecue sauce.

Grilled Faroe Island salmon topped with Roma tomatoes, fresh mozzarella, basil, and balsamic glaze, served with wild rice and sautéed green beans.

A 14-ounce bone-in pork chop, brined and grilled, topped with apple butter and served with mashed potatoes and sautéed green beans.

Grilled locally caught snapper topped with a zesty herb sauce, served with wild rice and sautéed green beans.

Pan-seared, lightly breaded tripletail fish is served with a lemon butter caper sauce, accompanied by mashed potatoes and sautéed green beans.

Large, pan-seared sea scallops are finished with a sweet and savory orange-soy glaze and served with wild rice and sautéed green beans.

An 8-ounce center-cut filet mignon topped with a rich red wine sauce, served with mashed potatoes and creamed spinach.

Linguine pasta tossed with jumbo sea scallops, shrimp, vegetables, and a smoky cheese sauce, finished with crispy prosciutto and a blend of Italian cheeses.

A 14-ounce, hand-cut grilled ribeye steak topped with lemon herb butter, served with mashed potatoes and creamed spinach.

This half-pound burger is topped with applewood smoked bacon, savory beef-stock onions, cave-aged Gruyere cheese, and garlic aioli on a brioche bun, served with a side of hand-cut potato wedges.

Two thin, seared beef patties topped with American cheese, lettuce, tomato, and onion on a brioche bun, served with hand-cut potato wedges.

This sandwich features blackened chicken breast, sautéed mushrooms, applewood smoked bacon, roasted red bell pepper remoulade, and Irish white cheddar on a brioche bun, served with hand-cut potato wedges.

Seared whitefish seasoned with Jamaican jerk spices, served in warm flour tortillas with slaw and cilantro, accompanied by hand-cut potato wedges and lime.

Thick-cut Russet potato wedges, deep-fried until golden and seasoned with a signature blend of spices.

Fresh green beans sautéed with garlic and extra virgin olive oil.

A creamy side dish made with fresh spinach and a blend of aged Parmesan and Pecorino Romano cheeses.

Fresh asparagus spears cooked over an open flame and lightly seasoned.

A blend of chewy, nutty wild rice mixed with sautéed vegetables.

Slow-cooked, creamy red beans and savory smoked sausage served over a bed of fluffy white rice.

Creamy, buttery mashed potatoes prepared with the skins left on.

Fresh broccoli florets lightly seared to add a smoky flavor and seasoned for taste.