|Irish 'Banger' Sausage, Beer Braised Cabbage, Guinness Mustard|
|Creamy Potato Soup, Truffle Oil, Chives|
Pickled Pearl Onions
March: a time for college basketball (Go Heels!), hopes for an early Spring, and everything Irish. Who are we to argue with tradition? With that thought in mind, we offer up our March menu features, which highlight our tradition of hand-crafted deliciousness and affinity for cooking with beer.
Based on a traditional English banger-type sausage, this fresh all-pork sausage takes a turn to the Irish with the addition of Guinness stout. Traditional bangers, often made with water (especially during WWII), earned their moniker from their tendency to explode while being prepared—the only explosion involved with our rustic version is one of flavor! We top our latest creation with a hefty portion of beer-braised cabbage and Guinness mustard, making it perfect for sausage fans and beer fans alike.
House-smoked bacon + Cabbage + local craft beer = no brainer! We take cabbage, a staple of Irish cuisine, and marry it with Ramble On Red, a moderately hopped amber ale from our friends at NoDa Brewing (who happen to also be our Brewery of the Month for March). A slow braise further caramelizes the malt profile of the beer, spreads the smokiness of the bacon, and makes this a great topping for the Irish sausage as well as a nice side item for any of our signature dogs.
Truffled Potato Soup
Potatoes have been the ignoble workhorse of Irish cuisine for so long it’s become synonymous with an entire country. It is hard to refute, however, the unbelievable versatility and value of this humble tuber. We couldn’t feature Irish food without it, so we chose to make one more hearty soup as Charlotte refuses to let go of winter temps. Made entirely of Yukon Gold potatoes (gold…get it?) with a finishing touch of white truffle oil and chives, this soup will leave you feeling lucky.
Food and Beverage Director
JJ's Red Hots