march 18th & 19th 6-Course Scotland & ireland
Scotland & ireland
SOUP
Cock-a-leekie is a traditional Scottish soup made with chicken, leeks, and a savory broth, often thickened with rice or barley, and traditionally includes prunes for a touch of sweetness.
APPETIZER
A soft boiled egg wrapped in seasoned sausage, coated in breadcrumbs, and then fried (or sometimes baked) until golden and crisp.
SALAD
Tender pears slowly simmered in whiskey, warm spices, and citrus until perfectly soft and infused with rich, caramel notes. Finished with a silky reduction sauce.
BANGERS & MASH
A proper British comfort classic — juicy sausages nestled over buttery mashed potatoes and finished with rich onion gravy. Rustic, hearty, and perfect for a cozy night.
SEARED SALMON
Crispy golden crust • Buttery salmon • Creamy potato • Sweet cabbage • Fresh herbs • Bright citrus finish Dark, rich, and unapologetically indulgent — a classic British dessert deepened with the bold character of Guinness stout. Perfect for a March feature or St. Patrick’s celebration
STICKY TOFFEE
A timeless dessert classic featuring a warm, ultra-moist sponge cake made with finely chopped dates, drenched in a rich, buttery toffee sauce. Deep notes of brown sugar and caramel melt into every bite, creating a luscious, velvety texture that’s indulgent without being heavy.
Finished with a drizzle of warm toffee and often served with vanilla ice cream or fresh whipped cream, Sticky Toffee is pure comfort — sweet, decadent, and irresistibly satisfying.
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