Offered in Stage Left from March 11 to March 24
As March approaches every year, we begin to see caricatures of Irish menus popping up all over the place. While in the pantheon of great food cultures, Ireland threatens neither Italy nor France, there is good food in the land of my forebears, and a good food culture that deserves more than the caricature of green beer, and “kiss-me-I’m-Irish” corned beef and cabbage.
Éire is an island nation. Salmon is a staple and the prawns of Dublin Bay have been a delicacy from time immemorial. Hormone-free cattle graze on verdant green fields and give rich milk that later becomes earthy, cultured butter and aged, ripened cheese. Lamb, of course, holds pride of place in Irish cuisine. Boxty is somewhere between a potato pancake and an Irish Crepe. Not dainty, but delicious.
For two weeks, around St. Patrick’s Day (from March 11 to March 24), we will offer the following menus in Stage Left. Some ingredients are sourced from Ireland and all are inspired by the food of the Emerald Isle.
A Dignified Irish Tasting Menu
- Potato Leek Soup.....with Prawn
- Carpaccio of Irish Salmon.....with Salmon Roe, Horseradish, Preserved Lemons
- Boxty (bacstaí).....with Lamb Bacon, Arugula Pesto & Tomato
- Stuffed Lamb.....with Barley & Crispy Kale Colcannon
- A Selection of Irish Cheeses ($10 supp)
- Sticky Toffee Pudding.....with Elderflower Crème Fraîche
$59 Plus tax and service
A Pre-Theater Irish Tasting Menu (Available until 6:15 PM)
- Carpaccio of Irish Salmon.....with Salmon Roe, Horseradish, Preserved Lemons
- Stuffed Lamb.....with Barley & Crispy Kale Colcannon
- Sticky Toffee Pudding.....with Elderflower Crème Fraîche
$45 Plus Tax and Service
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