March 17 - 19, 2017

CHEF'S DINNER

 

~ 1st Course ~

WARM SPINACH SALAD

Dubliner Cheese, Tomato Radish, Soft Boiled Egg, Mustard Tarragon Vinaigrette

~ 2nd Course ~

COLCANNON SOUP

Bacon, Potatoes, Cabbage, Leeks

~ 3rd Course ~

BEEF SHORT RIBS

Olive Oil Whipped Potatoes, Roasted Carrots, Braised Greens, Jus

~ 4th Course ~

BREAD PUDDING

Dried Fruits, Pecans, Irish Whiskey Butter Sauce