The Dead Rabbit

Irish Coffee

A benchmark version of the classic — hot, properly layered with lightly whipped cream that floats cleanly over the whiskey-spiked coffee below

Punch of the Day

Rotating large-format punch served by the glass or bowl, rooted in 19th-century recipes and executed with house-made syrups and fresh citrus

Corned Beef Sandwich

House-cured corned beef on fresh bread with mustard

Flip cocktails

Whole-egg cocktails shaken to a silky, frothy richness — a Dead Rabbit specialty that showcases the bar's commitment to historically accurate technique

Irish Breakfast

Full fry-up with eggs, bacon, sausage, black pudding, beans, and toast

Scotch Eggs

A gastropub staple done right — crispy sausage-wrapped soft-boiled egg with a jammy yolk center, served with a sharp mustard dipping sauce

Oysters

Fresh East Coast oysters on the half shell

Beef and Guinness Pie

A deeply savory Irish pub classic with slow-braised beef in a rich stout gravy under a buttery, flaky pastry lid

Pint of Guinness

The perfect pint — proper two-pour Guinness, the way it should be served

Fish and Chips

Beer-battered white fish with a shatteringly crisp coat, served with thick-cut chips and malt vinegar — a reliable anchor on the pub menu

Seasonal Cobbler cocktails

Fruit-forward, sherry-based cobblers that change with the season — refreshing, lower-ABV options that highlight the bar's range beyond spirit-forward drinks

Brunch cocktails

Weekend brunch service brings a dedicated cocktail list with morning-friendly builds — praised for creativity but can feel overpriced relative to portion size of accompanying food