La Fheile Padraig (St. Patrick’s Day)

By March 18, 20172017, Experimental

The coming of St. Patrick’s Day gave me cause to reflect. I realized I was not familiar with Irish cuisine. I got a lot of assistance from our good friend Eamonn Hughes. We found that mid-March, in Oregon, was a great time to celebrate Ireland. I decided to make my own version of a traditional breakfast, with blood sausage, pork brisket, Irish bacon, sous vide egg and roasted tomato. Some other inspirations were: oysters, cabbage, bacon, hollandaise, potato crusted monkfish with mussels and green garlic nage, and of course spring lamb encroute with spring vegetables.

-Chef Allen Routt

LA FHEILE PADRIAG – MENU

Canapes
Cheese and Potato Croquet
Duck Confit Pasties
Smoked Salmon and Roe on Soda Bread
Sour Cream and Chive Potato Chip

Amuse-bouche
Netarts Bay Oyster with Shaved Cabbage, Bacon, and Hollandaise

Mid-Course
Potato Crusted Monkfish, Mussels, Herb Nage, Sea Beans

Traditional Breakfast
Roasted Tomato, Blood Sausage, Potatoes, Pork Brisket, Brown Butter Egg Yolk, Irish Bacon

Main Course
Pastry Crusted Lamb Loin, Red Cabbage, Spring Vegetables, Lamb Jus

Cheese
Dubliner, Raisin Mostarda, Wholemeal Bread

Dessert
Guinness Stout Cake, Granny Smith Apple Tart, with Caraway Anglaise and Coffee Brown Sugar Ice Cream

Mignardises

Cheese

March 18, 2017

Traditional Breakfast

March 18, 2017

Canapes

March 18, 2017

Main Course

March 18, 2017

Amuse-Bouche

March 18, 2017

Next Post