As a nod to St. Patrick’s Day, our second dinner was in the spirit of Ireland:
Irish Stout Granita with Raw Oysters
Guinness
Irish Cheddar Fondue With Stout and Whiskey with Buttermilk Soda Bread
Emerald
Irish Roast Salmon & Champ, Potato Yeast Rolls
COS Pithos Bianco, 2015
Guinness Pie & Creamed Kale
‘Outis’ Nessuno Etna Rosso, 2014
Ginger Stout Cake
Coole Swan Irish Cream
Chef(s): JP & Angela
Bar: Matt
Photographer: Angela
