St. Patrick’s Dinner

March 15-17, 2019

Appetizers:

RAW OYSTERS

Fresh Bluepoint oysters served with hot Irish mustard and lemon sauce or horseradish sauce   14

LAMB LOLLIPOPS

Guinness-marinated lamb lollipops served with roasted cremini mushrooms   18

Soup:

POTATO AND LEEK SOUP WITH CRISPY PANCETTA   9

Fish:

SALMON

Roasted Salmon fillet marinated in Irish whiskey, thyme, honey and mustard sauce   24

DUBLIN LAWYER

Lobster (2 lb.) sautéed in Irish whiskey and mustard cream sauce   36

SCALLOPS

Scallops poached in Irish butter and cream served with leeks and sweet peas   32

FISH CAKES

Smoked Haddock and mashed potato cakes with herbs, microgreens and watercress salad   26

Meat:

LAMB STEW

Guinness lamb stew with fresh vegetables   28

GAELIC STEAK

Grilled beef tenderloin (9 oz.) served with Irish whiskey and mushroom cream sauce   38

CORNED BEEF AND CABBAGE

Corned beef and cabbage with honey mustard sauce   26

Sides:

COLCANNON MASHED POTATOES WITH CABBAGE AND LEEKS

GLAZED CARROTS AND THYME

Dessert:

PLUM PUDDING WITH BRANDY BUTTER   12

IRISH APPLE CAKE WITH CUSTARD   12

IRISH POTATO CANDIES   9

Beer:

GUINNESS, HARP, SMITHWICKS   

 Spirits:

JAMESON, BUSHMILLS, TULLAMORE DEW, SLANE, BAILEYS   10

Coffee:

IRISH COFFEE    10

GUINNESS AFFOGATO   10