Beyond Corny Beef – St. Patrick’s Day

In my many visits to Ireland, I never met a Corned Beef.

Lots of wonderful food. Wonderful soups, freshly made every day, with beautiful breads. Much beer, be it Murphy’s in the south, or Guinness in Dublin. Much much whiskey.

Rain that came at you horizontally, along with fierce winds. Lots of singing in the bars.

But little corned beef. At least in my visits. Ubiquitous as it is over here for St. Patrick’s Day. Along with boiled cabbage and green beer. If your in Chicago, they dye the river green too.

What they did have was sheep. Lots and lots of sheep. As the train slid through the very green and rural country side, lots of sheep everywhere. With lots of streams and rivers and coastline filled with fish.

So that’s what I found to eat. Beautiful lamb and mutton. Wonderfully fresh vegetables and fruits. Fish just pulled from the sea. Sensational breads. And potatoes.

So we wanted to get more to the essence of the Irish palate with our menu for St. Patrick’s Day.

Starting with some fresh wild Salmon that we cure ourselves in-house. Then slice thin and serve with freshly baked brown soda bread and a light salad.

A very hearty and rich lamb stew. Where the deep flavor comes from the slow braising of a few quality ingredients. Or choose the salmon fillet, lightly grilled this time, with potatoes in the form of Champ – creamy buttery mashed potatoes with lots of scallions mixed in.

With a fresh fruit pie, sporting a fun scone-style crust and some whiskey in the whipped cream, to close things out.

Very much the types of things I found in my travels around the southern parts of Ireland.

You have to supply your own Paddy’s Irish whiskey, however, as I only have a beer and wine license!

Our St. Patrick’s Day menu is available Wednesday through Saturday for dinner. For a special St. Patrick’s Day price!


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