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Join us for a one-of-a-kind Sixties Tribute Dinner on July 17th! Whether you are a Don Draper or a Peggy Olsen, plan on heading to Meehan's for a four-course dinner and alcohol pairings. For $50 you can enjoy a wonderful menu from Chef Steven. 

FIRST COURSEwedge salad: grilled romaine wedge, benton’s bacon croutons, local heirloom cherry tomatoes with calyroad creamery blue cheese vinaigrette
PAIRED WITH villa sandi prosecco

SECOND COURSElouisiana oyster rockefeller: gulf oysters on the half shell, ham hock braised collards, cayenne candied pork belly lardons with hollandaise sauce
PARIED WITH lagunitas brewery pilsner

THIRD COURSEcrab stued pork tenderloin roulade, lobster mashed potatoes, grilled summer vegetables with smoked ham gravy
PAIRED WITHbenvolio toscana italian red blend

FOURTH COURSEdessert: grilled lemon pound cake topped with strawberry mint compote and homemade basil ice cream
PAIRED WITH meehan’s old fashion 

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"A Cut Above"
Raw Oysters

Half dozen, cocktail, horseradish, lemon
Grilled Pork Cheeks

Kimchi risotto, Korean bar be que sauce, sautéed broccolini
Cumin Dusted Grouper

Potato, pepper and onion hash, sautéed spinach, chipotle beurre blanc
Raspberry Limeade Sorbet

Mint and fresh raspberrys
Chef Stephen Welch

Express Lunch
(includes choice of side and drink)
Summer 2014
From the Kitchen
Fried Chicken Po’Boy
Buttermilk Fried Chicken Tenders, shredded lettuce, sliced tomato, chipotle ranch, choice of side
Stuffed Turkey Burger
All Natural Ground Turkey, feta cheese, roasted red peppers, red onions, spinach and tomato, choice of side, brioche bun
Blackened Chicken Quesadilla
Black Beans, Corn, Lettuce, Pico de Gallo, Cheddar Cheese, Spinach tortilla, Cilantro Lime Sour Cream, Avocado
Lamb Philly
Herb Roasted Leg of Lamb Sliced Thin, Sauteed Peppers and Onions, Swiss, Hoagie, Choice of side
Chef’s Daily Special
Please ask your server for details


"Bar Bites"
Summer ‘14
From the Kitchen
Big Mick Sliders
1000 island, CAB beef patty, pickles and sheared lettuce
$ 8
Sweet Potato and Goat Cheese Tots
White truffle aioli
Grit Crusted Calamari
Citrus aioli
Pimento Mac and Cheese Fritters
Spicy tomato jam
From 4 till 7pm
Chef Stephen Welch
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