Kiss My Irish Table Lodge - March 13, 2010
Lodge of Table Instruction
This year, Roger Williams Lodge will go from purple to green and chase the snakes out of Cumberland to celebrate St Patrick’s Day in style. The lodge will host an Irish themed, lodge of table instruction March 13th 2009. The menu has been artfully crafted by our very own Kings of the Kitchen, Andy “Bogie” Hencler & Peter Iacobucci, with special guest chef Jim Davis, all to be served by the Boys from Lafayette. We will toast with wine and honey mead, listen to Irish folk music performed collaboratively by musically gifted brothers and led by Justin Carey of St. Andrews Lodge. We will even be raffling off bottles of your favorite Irish whiskeys and liqueurs to benefit local charities.
Tickets can be purchased by contacting the Secretary at (401) 722-4592. The price will only set you back $25. Tickets will be capped, so reserve your seat and place your order fast, no more will be sold after March 6th. This will be a night you will not want to miss. Come down and experience the hospitality, warm welcome, great food, and good times which await you at Roger Williams Lodge. Remember that everyone is Irish on St Patrick’s Day. Sláinte!
Menu
First Course:
Leeks and Ham with Irish Cheddar Cheese and Sage Sauce
(Roasted Leeks wrapped in Cured Ham and served with Irish Cheddar Cheese and Sage Sauce.)
Second Course:
Boxty –Irish Style Potato Pancake with Apple Chutney
(Golden Grilled Potato Pancake with a spicy Apple, Onion, and Irish Whiskey Chutney)
Third Course:
Potato Leek Soup
(Classical Velvety Potato Soup with sautéed Leeks)
Fourth Course:
Irish Sausage and Champ
(Traditional Irish Sausage with rich Mashed Potatoes seasoned with Butter and Chives
Fifth Course:
Beef and Guinness Stew
(Tender Beef chunks with Onions, Mushrooms in a thick Guinness Sauce)
Sixth Course:
Traditional Corned Beef and Cabbage Dinner w/ Bogie’s Apple Cider and Mustard Glaze
Seventh Course:
Irish Whiskey and Caramel Trifle
(Golden Pound Cake soaked with Irish Whiskey and layered with Caramel Pastry Cream and Fruit)
Accompanied with Irish Soda Bread
