Brian Dinner Specials

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Specials starters Buffalo Chicken Dip Brussels Sprouts Creamy Buffalo chicken baked with cheddar served with grilled Pan roasted garlic butter sprouts with honey soy glaze. 6.99 semolina bread. 8.99 Irish Soda Bread Fresh homemade Irish soda bread warmed and served with butter. 4.99 entrées Chicken & Waffle Corned Beef and Cabbage Fresh made Belgian waffle topped with chicken and sausage Our cured slow cooked brisket served with boiled red potatoes, tossed in maple glaze and covered in frizzled onions. 11.99 carrots, and cabbage with a mini Irish soda bread. 15.99 Dublin Coddle Guinness Stew Traditional Irish stew of cured pork, banger sausages, white Traditional slow roasted lamb stew with root vegetables and a pudding, onions, and potatoes in a whisky cream served with a mini Irish soda bread. 16.99 mini Irish soda bread. 16.99 The Big Irish Burger 10 oz burger grilled to your liking with Irish bacon white pudding, Guinness cheddar, served on a Kaiser roll with our hand cut fries. 12.99 dessert Banana Foster Waffle Ala Mode Chocolate Chip Banana Nut Bread $9.99 Kettle Ala Mode $5.99 Orange Blossom Ricotta Cheesecake $5.99 cocktails & craft beer Cranberry Bellini Bourbon Smoke Orange vodka, house-made cranberry puree and champagne 8.00 House smoked Old Grand Dad Bourbon with a touch of Elderflower liquor. 7.00 William Hill Chardonnay Central Coast 2014 Buttery, creamy, very slight effervescent, short finish but smooth, excellent, east to drink. 7.00 Blue Moon 4.75 Dogfish Head 60 Minute IPA 7.00 2SP Bronson Barleywine 7.25 Smithwicks 5.00 Cape May Brewery Goose Island IPA 4.50 Guinness 5.00 Cape May IPA 5.00 can Saugatuck Neapolitan Milk Stout 5.50 Harp Irish Lager 5.00 Coastal Evacuation 5.75 can Devils Backbone Gold Leaf Lager 5.00 Guinness Blonde Ale 5.00 King Porter Stomp 5.75 can Victory Golden Monkey 5.00 Devils Backbone Vienna Lager 5.00 Flying Dog Lucky SOB Irish Red Ale 6.00 Allagash White 6.75 Terrapin Hi-5 IPA 5.50 Stella Artois 4.50 Serving Brunch Saturday & Sunday 11am - 3pm .

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Lancaster Country Club
Lancaster February 2015 Country Club Inside this issue: President’s Message 2 Manager’s Notes Membership News 3 Spring Golf Offer Food and Beverage Articles 4 Women’s Association News Catering Corner 5 Member Rewards Italian Buffet Night 6 February Sunday Brunch Valentine’s Day Dinner 7 Steak Night Buffet 8 Pub Night Buffet Winterfest Event 9 March Sunday Brunches 10 St. Patrick’s Martini Night 11 FEBRUARY HOURS OF OPERATION Brunch with the Bunny 12 Business Office Hours: Monday - Friday 8:00 am - 4:30 pm Member Advertising 13-15 Grillroom Hours: February & March Calendars 15-16 Club Re-opens Thursday, February 12, 2015 MONDAY - WEDNESDAY: Club Closed THURSDAYS: 11am - 8pm, serving Lunch & Themed Dinner Buffet Staff and Phone Extensions FRIDAYS: 11:00 am - 8:00 pm, serving Lunch & Dinner Club House (716) 684 - 3700 SATURDAYS: 4:00 - 8:00 pm, serving Dinner only SUNDAYS: 10:00 am - 2:00 pm, serving Brunch only Director of Catering Lisa Alessi ext. 13 Office Manager Lisa Buseck ext. 12 MARCH HOURS OF OPERATION GeneralManager MarkMaier ext.11 Office & Reservations Judy Jacobi ext. 10 Grillroom Hours: Main Bar Paul Adamczak ext. 28 MONDAY - WEDNESDAY Club Closed THURSDAYS: 11:00 am - 8:00 pm, Lunch & Dinner Grillroom Scott Schuldes ext. 21 FRIDAYS: 11:00 am - 9:00 pm, Lunch & Dinner Executive Chef Richard Obarka ext. 29 SATURDAYS: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Grounds Super: Gary Powers 684-3725 SUNDAYS 1st & 8th: 10:00 am - 2:00 pm, Brunch only ProShop/TeeTimes (716) 683-1854 ext.22 SUNDAY 15th & 22nd: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Head Golf Professional Mike Dziabo SUNDAY 29th: 11:00 am - 8:00 pm, Bunny Brunch & Dinner Asst.
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Irish Fare Pub Sandwiches
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Trip Itinerary
Irish Adventure Join us for an unforge-able trip to the legendary island naon of Ireland! Spend each night in the vibrant capital of Dublin with its history, culture and sights like Trinity College, Abbey Theatre, the Guinness Storehouse, Old Jameson Disllery and Temple Bar. Journeys to the impressive Cliffs of Moher and then to the beauful seaside town of Galway. Nighme is for enjoying the tradional Irish pub and a pint of Guinness. Country: Ireland Located: An island naon to the northwest of connental Europe with the Atlanc Ocean to the west. To its east is the island of Great Britain, from which it is separated by the Irish Sea. Languages: Irish, English Currency: Euro Typical Cuisine: Irish stew, bacon and cabbage, potato, boxty, black pudding, coddle, colcannon and of course very famous for its beer, in parcular its most famous stout variety, Guinness. Must see: Guinness Store House, Kilmainham Gaol, St. Patrick’s cathedral, Dublin Castle, Cliffs of Moher, Galway Cathedral, Quay Street. DEPARTURE TIMES DEPARTURE CITIES Thursday Fly in - meet the group at Arrival on your own. destination Check in - 3pm Sunday Departure on your own WWW.EUROADVENTURES.COM What’s included Packing tips - 3 nights accommodaons In Dublin - Passport - Good walking shoes - 3 breakfasts - One set of nicer clothes if interested in going - walking tour of Dublin out to a club at night - Guinness museum and factory (includes 1 pint - Money (debit/credit card) at Guinness Gravity Bar) - Day trip to the Cliffs of Moher, The Burren & Limerick City - Euroadventures trip leader - During St. Patrick’s weekend, walking tour & Guinness factory visit not included What’s not included - transportation to Dublin & back - lunch & dinner - museums - gis/personal expenses Where we stay 3 nights in a centrally located hostel in Dublin.
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The W Orld's Bes T Bowl Fo Od
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Irish Food/History Food Is an Important Cultural Subject in Our Travels
Irish Food/History Food is an important cultural subject in our travels. Eating local has been our goal and an attempt to enjoy a region's culture through its food and understanding food origin and tradition. Ireland has been no exception. In our food section we have a scone making video. This photo program will share some of the dishes that we were able to enjoy in our travels through various parts of Ireland. Our goal is to someday be able to visit all of Ireland. Ireland regarding food according to dochara.com states: "there are three major periods in Irish history, before the potato arrived, after the potato arrived and after the potato failed." Why the potato? There were thousands of years prior to the spud or potato, but its arrival during the 17th century had a profound effect on Ireland as it became a major source of food sustenance. The Potato Famine of the mid‐19th century was: "This dark and tragic event changed the country irrevocably, killing over a million people and leading many millions more to leave Ireland forever." <dochara.com> A misnomer about Ireland is that Irish food is mostly potatoes and mutton. Historians tell us differently. The first Irish settlers arrived in 8000 BC. Early settlers were hunter‐gatherers, but Ireland had much to give and provide in terms of food. For the most part, Ireland was covered with trees. Its rivers, streams and the surrounding seas provided ocean and fresh‐water fish, mussels and oysters. Wild garlic and watercress were abundant as were fowl and fauna.
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Dublin Coddle
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Dublin Coddle Irish Sausage, Bacon, Onion, and Potato 'Hot Pot'
Dublin Coddle Irish Sausage, Bacon, Onion, and Potato 'Hot Pot' Yield: Serves 4-6 Ingredients: 4 ½ lbs Red Potatoes - peeled 2 lbs (apx 5) Good Quality Pork Sausages 1 lb Thick Cut Bacon - cut into 1 inch pieces 2 Large Onions - sliced thin ¼ Cup Fresh Parsley - chopped 1 tsp Ham Soup Base - can substitute 1 ham, chicken, or beef bouillon cube OR 2 + Cups ham stock Kosher Salt to taste Fresh Coarse-Ground Black Pepper to taste Preparation: 1) Dissolve ham soup base (or bouillon cube) in 2 cups of boiling water and set aside until needed (IF USING HAM STOCK SKIP THIS STEP) 2) Place a 5 quart Dutch oven over medium low heat - Add the bacon and allow to cook until crispy (apx 15-20 minutes) - Once cooked, using a slotted spoon, transfer the bacon to plate or baking tray lined with absorbent paper until needed 3) Preheat oven to 300ºF 4) Add sausages to the Dutch oven and sear for 3-4 minutes to a side until well browned 5) Once the sausages have been seared, remove the Dutch oven from the burner and transfer the sausages to a cutting board - Cut each sausage into 3 or 4 pieces 6) Prep your potatoes - You can slice them ¼ inch thick, quarter the larger ones and leave the smaller ones whole, or cut them into bite sized pieces (your choice) 7) Place a layer of onions in the bottom of the Dutch oven followed by a layer of bacon, about ⅓ of the sausage pieces, and a Tbs of the parsley, then a layer of potatoes a good pinch (apx ¼ tsp) of salt, and a good pinch (apx ¼ tsp) of pepper - Repeat until all of the ingredients are used up 8) Pour the
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IRISH FOOD and Recipes
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PRESENTS: IRELAND Requirement for Students to Participate in an International Experience Prior to Graduation
The College of Health and Human Sciences (CHHS) has initiated a PRESENTS: IRELAND requirement for students to participate in an international experience prior to graduation. The goal of CHHS’s international experience requirement is to introduce students to international and intercultural perspectives in order to prepare them to live and work in an increasingly globalized world. Studying abroad is a high-impact educational practice that has been shown to increase student success and employability after graduation. The CHHS International Experience is designed to provide high-quality global learning experiences that are flexible, affordable, and relevant to students’ degree programs and professional goals. KEEP UP WITH US: @SJSUCHHS Have any questions or concerns? Email us : [email protected] Ireland Weather DINING ETIQUETTE Ireland, Irish Éire, country of western Europe occupying five-sixths of the The knife remains in the right westernmost major island of the British hand, and the fork remains in the Isles. The magnificent scenery of Ireland’s left. When the meal is finished, Atlantic coastline faces a 2,000-mile- (3,200- the knife and fork are laid parallel km-) wide expanse of ocean, and its to each other across the right side geographic isolation has helped it to of the plate. develop a rich heritage of culture and Pass all dishes to your left. tradition. Ireland is also renowned for its Hands are expected to be in one's wealth of folklore, from tales of tiny lap when not holding utensils at leprechauns with hidden pots of gold to that of the patron saint, Patrick, with his the dinner table.
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Burgers & Side Sandwiches & Side Ask About Our Dessert Menu
BURGERS & SIDE FOOD FEATURES EMERALD BURGER 12 8oz Angus char grilled, lettuce, tomato, onion, MONDAY pickle; choice of golden brioche, pretzel or HOMEMADE MEATLOAF 11 gluten free bun Bacon wrapped, topped with a tomato base BLACK & BLEU 13 sauce. Mashed potatoes and braised kale Blackened spices, marble bleu cheese z CHIRISH 14 TUESDAY Irish cheddar, Irish bacon rasher, American bacon, Marie Rose sauce CHICKEN POT PIE 11 Creamy broth, veggies, puff pastry SOUTH OF THE BORDER 14 Pepper jack, charred chipotle salsa, EMERALD BURGER 8 pickled jalapenos, guacamole Beef, veggie or turkey, ANY SIDE HICKORY 15 Thick-cut bacon, smoked brisket, crispy onion WEDNESDAY straws, cheddar cheese, Guinness BBQ sauce GUINNESS BEEF STEW 12 TRUFFLED CANDIED BACON 15 Carrots, onions, potatoes, Ale braised onions, gruyere cheese Guinness infused broth TURKEY BURGER 12 12 Wisconsin ground turkey, house seasoned, ROASTED ROSEMARY CHICKEN arugula, golden brioche, tomato, onion, pickle Choose from two sides: corn on the cob, mashed potatoes, colcannon, mac & GARDEN BURGER 12 cheese, broccoli, braised kale, side salad Black bean and roasted corn patty, ale braised onions, cucumber, tzatziki, tomato focaccia THURSDAY CORNED BEEF & CABBAGE 13 CHEESE $1 TOPPINGS $1.50 Colcannon With mashed parsnips and marble bleu mushrooms carrots, boiled potatoes cheddar onion straws Irish cheddar bacon MEATBALL & CAULIFLOWER TIKKA gruyere fried egg MASALA 13 pepper jack avocado Italian meatballs, cauliflower, potatoes, MENU gouda ale braised onions yogurt, spices FRIDAY SANDWICHES
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IRELAND Lectii-Engleza.Ro Ireland (Irish: Éire) Is an Island in the West of Europe, in the North Atlantic
IRELAND lectii-engleza.ro Ireland (Irish: Éire) is an island in the west of Europe, in the North Atlantic. Its capital city is Dublin. Can you find Ireland on the map? lectii-engleza.ro Ireland has a fascinating scenery with 3200 km of coastline and incredibly green grasslands. That is why the poetic name of the country is "Emerald Isle". The Cliffs of Moher are famous sea cliffs that run for about 14 kilometres. lectii-engleza.ro Dublin, the capital of Ireland, is situated on the east coast, on the River Liffey. It is the country's main port, financial and commercial centre. Grafton Street is a famous shopping paradise with flower-sellers and performance artists. lectii-engleza.ro Other famous attractions: The Book of Kells and Trinity College, Dublin - Trinity College in Dublin was founded in 1592 by Queen Elizabeth I and is one of the country's most beautiful treasures. It is also famous for the Book of Kells - a priceless, ancient manuscript containing the four gospels. lectii-engleza.ro Other famous attractions: Blarney Castle and the Blarney Stone - the castle was built more than 600 years ago and it is situated not far from Cork. The visitors must try to kiss the Blarney Stone and according to legend they will be endowed with "the gift of the gab" (the ability to speak easily and confidently) lectii-engleza.ro The Rock of Cashel Killarney National Park lectii-engleza.ro Ireland is famous for the Irish folklore which includes stories, ballads, legends music, dance, Celtic mythology. The patron saint of Ireland is St.
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Irish American Mom's
Irish American Mom's RecipesIreland From Irish American Mom's Recipes APPETIZERS Cheesy Mushroom Potato Bites 3 Shrimp and Cucumber Bites Sausage Rolls SOUPS Traditional Irish Potato Soup 6 Potato and Leek Soup Carrot and Coriander Soup LUNCH AND DINNER Farmhouse Beef Stew Dublin Coddle 9 Egg Salad Sandwiches CONTENTS SIDE DISHES Fluffy Mashed Potatoes 12 Irish Style Roast Potatoes Carrot and Parsnip Mash PANCAKES Boxty OF 15 Lemon and Sugar Pancakes Drop Scones BREADS AND SCONES Brown Bread 18 Irish Raisin Soda Bread Irish Buttermilk Scones CAKES AND DESSERTS Kerry Apple Cake BLE 21 Chocolate Biscuit Cake Raspberry and Cream Chocolate Roulade A T CHEESY MUSHROOM POTATO BITES DIRECTIONS 1. Place the potatoes in a large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer the potatoes for 20 minutes until tender. INGREDIENTS 2. Drain the potato water and let the potatoes stand until cool enough to handle. 15 small red potatoes 8 ounces white cheddar 3. Melt half the butter in a large skillet. Stir in c h e e s e the mushrooms and minced garlic. Sautée over 4 ounces butter medium heat for 3 minutes. Add the chopped 2 tablespoons milk fresh thyme and turn off the heat. 8 ounces white mushrooms (chopped) 4. Preheat the oven to 425 degrees F. Cut each 2 cloves garlic (minced) potato in half. Scoop out the center of each 2 teaspoons fresh potato using a melon baller, collecting the thyme (chopped) potato flesh in a bowl. Put the potato shells to 1/4 teaspoon salt the side.
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