MARCH ST. PATRICK'S CATERING MENU - book now!

Snake River Farms Kobe beef, smoked and sous vide, with beef demi-glace, peas, corn, carrots, celery, and mushrooms, then topped with mashed potatoes and melted cheese. (Gluten Free)

½ lb brined corned beef, slow-simmered in traditional pickling spices, served with braised cabbage, red potatoes, and roasted vegetables. (Gluten Free)

 Guinness infused sausage link with a scoop of mashed potatoes.

*Add whiskey peppercorn sauce for $1.99 

Traditional Irish soda bread, baked fresh and served with whipped huckleberry honey butter.

 Diced red potatoes in a delicious chicken cream sauce blended with five cheeses and sour cream then topped with crunchy crumbled corn flakes. 

 Classic elbow pasta in a velvety, creamy, house-made five cheese cheddar sauce. (Vegetarian.) 

 Cut green beans, sautéed with bacon and caramelized onions. (Gluten free.) 

 Cut green beans, sautéed with bacon and caramelized onions. (Gluten free.) 

 Creamy russet potatoes whipped to perfection with roasted garlic and grated Parmesan cheese and topped with beef demi-glace for a classic, comfort dish. (Gluten Free. *Vegetarian without the gravy.) 

 Oven roasted sweet potatoes with orange, nutmeg, 100% real maple syrup and brown sugar, topped with candied pecan crumbles. (Vegan/Vegetarian/Gluten Free.)

Hand-torn romaine lettuce served with shaved Parmesan, slow-roasted red tomatoes, & candied bacon crumbles with a side of tableside Caesar dressing. (Gluten free.)

Souffle style date cake topped with toffee sauce and whip cream 

Fluffy and rich bread pudding folded with raisins then smothered in traditional whiskey custard sauce, topped with Crème Chantilly and almond crumbs. (Vegetarian.)