St. Patrick’s Day Feast: A Historic Colonial Celebration

A St. Patrick’s Day feast celebrating both traditional colonial cuisine and modern Irish-American favorites is a delightful mix of history and flavor. At the heart of the repast is bacon and colcannon, classic colonial-era dishes; on the modern side of the meal is the beloved corned beef and cabbage.

Friday night features traditional Irish bagpiping;
Saturday night features traditional Irish fiddling.

MENU:

Course 1: Freshly Baked Irish Soda Bread, Churned Butter

Course 2: Stout Beef Stew

Course 3: Bacon, Colcannon, Corned Beef, Cabbage

Course 4: Traditional Apple Cake

Stout, Irish Whiskey, and Wine will be available for purchase. Sparkling Apple Cider is also available at no additional cost.