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

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