Monthly Archives: January 2017

Friday, 1/20, Friday Happy Hour with ‘The Wee Doggies’, 6pm

This Friday’s Shillelagh Happy Hour welcomes Wee Doggies, playing classic bluegrass, straight up and pretty, with great instrumental chops and sweet vocal harmonies. Earl Karlsen – mandolin; Arnie Reisman – banjo; and West Orange’s own Jerry Fabris – upright bass.

The kitchen also opens at 6pm with regular menu, plus the following weekly dinner specials: – Bangers & Mash – and – Sautéed chicken breast over mashed potatoes with string beans and carrots in a cream sauce.


This Friday,1/13  the Shillelagh Club welcomes back Dean Dobbs and Kevin Behan of Grafton Street for our Happy Hour celebration from 6 til 8, followed by Team Trivia at 9pm.

Dean is a guitarist and singer/songwriter who regularly plays at Irish Pubs and Fairs in Northern New Jersey, NY, and PA. He is a favorite with fans that come to shows to hear performances of traditional Irish Folk Songs and those written by: The Wolfe TonesThe Dubliners, Clancy Brothers, The Furey’s, Christy Moore, The Saw Doctors, The PoguesFlogging Molly and many others along with requests for original tunes. Dean has performed festivals and benefits that were headlined by the likes of Black 47, Gael Force, Cherish the Ladies, Celtic Cross, Seanchi & The Unity Squad, Spirit of 16, Kilbrannan, The Dicey Riley Band and the Eamonn Ryan Band to name a few.

The kitchen opens at 6pm this and every Friday with regular pub menu plus weekly dinner specials

This Friday 1/6 – Happy Hour: Music & Dinner

This Friday, Jan. 6th, the club welcomes back West Orange’s own Malcolm Marsden to play at the Shillelagh Happy Hour. Malcolm plays covers and original material, taking inspiration from a mixed bag of genres including folk ballads, country, pop, rockabilly, R&B and gospel roots music, which he blends into a distinctly 21st century American groove.

The kitchen opens at 6pm this (and every) Friday, serving our regular menu, plus weekly dinner special:

Shillelagh Chicken” – chicken breast sautéed with sliced tomato mozzarella over sautéed spinach