100th Anniversary Titanic Dinner & Music

Description

Saturday, April 13 from 7:00pm-2:00am, join Tir Na Nog Irish Pub in downtown Raleigh for the 100th Anniversary Titanic Dinner & Music event! 2012 is the 100th anniversary of the ill fated Titanic sinking and we are planning a party. YOU come in costume - WE will serve Breakfast, Lunch and Dinner as it was posted on board ship that last day April 14th . Sticking true to form we have opted to serve the 2nd Class DINNER menu as it looks so much better than 1st class!! 

Live music by: My 3 Kilts & The Cutthroat Shamrocks

First Course: Chicken consomme or house salad

Second course: Baked haddock w/ peas and boiled potatoes and sharp sauce. Curried Chicken w/ turnips, peas and carrots w/ rice. Roast turkey w/ peas and carrots and mash potatoes and cranberry sauce. Roasted leg of lamb w/ roasted potatoes, beets and peas w/ mint sauce.

Dessert: Plum bread pudding w/ vanilla ice cream and caramel sauce. Assorted cookie plate. Assorted cheese plate. 

$27.99 for 3 courses except lamb $34.99

What where you wearing when the ship went down? Costume PRIZES for most inventive: Boarding pass for music -$5 from 9pm Tel 919 833-7795 to reserve table. 

At Tir na nOg once you step inside into the cavernous main room and you'll understand why this is one of the most festive nightspots in Raleigh. Large and usually full of people enjoying drinks and live entertainment, this pub has a laid-back atmosphere that lives up to its name (Tir Na nOg means "land of eternal youth" in Gaelic). Grab a seat at the bar if you can find one, or join your friends at one of the well-worn wooden tables for a night of Irish-style revelry.
The Food & Drink: Tir na nOg's beer menu includes all of the Irish and English standards such as Guinness, Smithwicks, Harp, Strongbow & Bass as well as an extensive microbrew selection.

The whiskey selection at Tir na nOg is extensive. With over 60 whiskeys available, don't miss whiskey specials every Wednesday including monthly tastings. Hungry? Having worked with many highly talented chefs, head chef Brian O'Hara has learned the importance of simplicity as a vehicle to accentuate the nature of ingredients, and, the need to support local producers and farmers’ markets. With these ideas founding his culinary philosophy, Brian aims to utilize unusual ingredients of the best possible quality in his cuisine, resulting in diverse dinner menus and a sumptuous dessert selection featuring his wonderful house made ice creams.