Green Ox Pork Rillette ~ House-made pig jam served family style with fried pita crisps, pickled onions and cauliflower paired with Summit’s EPA
Scallop Ceviche Salad ~ Served in a fried wonton, paired with Summit’s IPA
Pork Belly Popcorn ~ Spiced and served warm with candied pork belly paired with Summit Maibock
Horizon Red Flank Steak ~ Marinated and served a top red potato ale hash and broccolini and a Horizon Red
Great Northern Porter Bunt Cake ~ With house-made Oatmeal Stout ice cream, paired with the Great Northern Porter
Email EmilyO@TheLiffey.com no later than 28 January to secure your space!