Special Pop-Up Dinner Series

The Giant's Causeway at FARMHOUSE TAVERN:

Wednesday, February 8th 2017 at 7:30pm

Our Chef Daniel Holloway & FARMHOUSE TAVERN's Chef Eoin Ramsbottom have collaborated on a special Irish + Scottish dinner.

 

Dinner is 19+ and tickets are $100*. Tickets available by calling FARMHOUSE TAVERN only at 416-561-9114. Seating is limited to 25 seats.

 

The two chefs of Scottish and Irish decent respectfully, were inspired by the legend surrounding the Giant's Causeway; an area located on the northeast coast of Northern Ireland with over 40,000 interlocking basalt columns. According to Gaelic mythology, Irish 'giant' Fionn Mac Cumhaill was challenged to a fight by Scottish 'giant' Benandonner. Mac Cumhaill accepted the challenge and built the causeway across the North Channel so that the two giants could meet.

*Tax, Gratuity & Additional Drinks Extra

Menu

{Unfortunately no modifications can be made}

 “Gluais faicilleach le cupan làn”  

(Go carefully with a full cup)

 

Welcome Drink by the Fire Homemade Toasted Oat Atholl Brose

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Aon

Chan ann leis a’chiad bhuille thuiteas a’chraobh.
(It is not with the first stroke that the tree falls.)

‘Irish Stew’ Braised Lamb on top of a Charred Leek & Potato Scone, Celery Root Puree, Onion Consommé and Carrot Chip

 

Is ann an ceann bliadhna a dh’innseas iasgair a thuiteamas.
(It is at the year’s end that the fisher can tell his luck)

Baked Coley Cullen Skink with Kilkenny Batter Crisp, Tattie Chips and Crusty Bread

 

Trì

Am fear a bhios a’ riarachadh na maraig, bidh an ceann reamhar eige fhèin.
(The man that divides the pudding will have the thick end to himself)

‘Hogmanay’ Homemade Black Pudding with Fried Quail Egg, Square Sausage, Baked Northern White Beans and Tomato Gastrique

Ceithir

Breac à linne, slat à coille is fiadh à fìreach 

(A fish from the river, a staff from the wood and a deer from the mountain)

 

“Fionn & Benandonner” Serf and Turf Duo Braised Shortrib & Smoked Scallop served with Black Currant Hollandaise, Charred Brussels and Toasted Juniper-Barley Flatbread

 

Còig

Cha d’dhùin doras nach d’fhosgail doras.
(No door ever closed, but another opened)

“Crannachan” Highland Trifle

Raspberry & Rose Chalice service with Wild Thyme Sponge, Sherry Ice Cream and Burnt Wild Berry Dust

 

Ith Gu Leòir! 

(Bon appétit)

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Check out our monthly event listing or sign up for our newseltter to stay in the loop.

Looking for a great space to host your next event? Our open concept tasting room is perfect for both cocktail and sit down dinners. 

Happening monthly in our private tasting room, these informal communal style vegan dinners, showcase the best in seasonal produce.

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