On Tuesday, March 17th, celebrate Saint Patrick’s Day good ‘n proper with the folks at Clink and Kilbeggan Whiskey. Chef Daniel Kenney has whipped up a three-course menu to pair with a trio of Irish tipples that’ll make you forget all about green beer. Start at 6:30pm with a welcome cocktail and appetizers from the carving station, then sit and enjoy fresh, whiskey-inspired ingredients like salmon in whiskey butter and peat-smoked sirloin. Tickets are $95, including dinner and drinks. Get ‘em here.

Reception
Chef’s Carving Station in the Liberty Lounge
Irish Whiskey-Glazed Bone In Pork Shoulder | Local Honey | Toasted Rye
with Kilbeggan Irish Small Batch Rye Highball

First
Seared Georges Bank Scallops | Charred Corn | Bitter Greens
with Kilbeggan Single Grain

Second
Butter Poached East Coast Salmon | Lump Crab Flan | Whiskey Butter
with Tyrconnell 10 Year Sherry Cask

Third
Peat Smoked Prime Sirloin | Irish Cheddar Potatoes | Charred Baby Squashes
with Connemara Peated Single Malt