Thin-sliced leg of lamb, grilled onions, garlic herb spread, provolone cheese

Tavern Lamb Cheese Steak

Norwegian salmon, orange honey glaze, house rice, smashed peas

Honey Citrus Salmon

Thank you

Return

A friendly meeting place in the heart of Historic Annapolis

ARISH DUB

Cardamom bitters, 2 Gingers Irish Whiskey, nog

Buttery Nog

Hot Chocolate Nog

Nutty Nog

Irish Whiskey Nog

Butterscotch Nog

Chai Tea Nog

Amaretto, egg nog, Aztec chocolate bitters

Amaretto Nog

Revel Stoke Toasted S'mores flavored whisky, egg nog, homemade caramel sauce

S'Mores Nog

Connemara Single Malt

Skrewball peanut butter whiskey, chocolate liqueur, egg nog

Peanut Chocolate Cup

Clonakilty Single Malt

Writers Tears

The Irishman Single Malt

Flight # 8

Flight # 7

Clonakilty Catoctin Creek Finish, Drumshanbo Single Pot Still, McConnells Sherry Cask Finish

Flight # 4

Teeling Small Batch, Kilbeggan Irish Rye, Greenspot Pot Still

Flight # 3

Tyrconnell 16yr Single Malt

W.D. O'Connell "Bill Phil"

Slice the leg of lamb thinly against the grain into bite-sized pieces.

Prepare the lamb

In a bowl, combine the cream cheese, minced garlic, and chopped fresh herbs. Mix until smooth and well combined.

Make the garlic herb spread

Heat 1 tablespoon of olive oil in a skillet over medium heat. Slice the onion and add to the skillet. Sauté until caramelized, about 8-10 minutes. Season with salt and pepper.

Cook the onions

In the same skillet or on a grill, add another tablespoon of olive oil. Cook the sliced lamb over medium-high heat for about 3-5 minutes, or until browned and cooked to your desired level of doneness. Season with salt and pepper.

Grill the lamb

On the sub rolls, spread a generous amount of the garlic herb spread. Layer the grilled lamb, caramelized onions, and top with provolone cheese slices.

Assemble the cheese steak

Place the assembled sandwiches under a broiler for 2-3 minutes, or until the cheese is melted and bubbly.

Melt the cheese

Remove from the broiler, let cool for a minute, then slice in half and serve immediately.

Serve

Leg of lamb

Onion

Garlic

Cream cheese

Fresh herbs (parsley, thyme, or rosemary)

Provolone cheese

Sub rolls or hoagie buns

Olive oil

Salt

Black pepper

In a bowl, combine honey, fresh orange juice, soy sauce, minced garlic, grated ginger, salt, and black pepper. Whisk until well combined.

Prepare the Marinade

Place the Norwegian salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Marinate the Salmon

Preheat your grill or oven to 375°F (190°C). Remove the salmon from the marinade and place it on the grill or a baking sheet. Cook for about 15-20 minutes or until the salmon flakes easily with a fork.

Cook the Salmon

Rinse the long-grain rice under cold water until the water runs clear to remove excess starch.

Rinse the Rice

In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Fluff with a fork before serving.

Cook the Rice

In a pot, bring water to a boil and add the frozen peas. Cook for 2-3 minutes until tender, then drain.

Cook the Peas

Transfer the cooked peas to a mixing bowl. Add olive oil, lemon juice, and salt. Use a fork or potato masher to gently smash the peas while leaving some whole for texture.

Mash the Peas

Norwegian salmon fillets

Honey

Fresh orange juice

Soy sauce

Garlic, minced

Fresh ginger, grated

Long-grain rice

Water

Frozen peas

Lemon juice

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs. Then add the milk, vegetable oil, and vanilla extract. Mix until well blended.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing gently until combined. Be careful not to overmix.

Combine Mixtures

Divide the batter evenly between the prepared cake pans.

Pour into Pans

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Cool the Cakes

In a medium bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar and cocoa powder, beating well until combined.

Prepare the Frosting

Add the milk and vanilla extract to the frosting mixture. Beat until smooth and fluffy.

Add Liquid Ingredients

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top.

Assemble the Cake

Place the second cake layer on top and frost the top and sides of the cake until fully covered.

Top with Second Layer

Slice and serve the cake, enjoying the delicious flavors and textures.

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Eggs

Milk

Vegetable oil

Vanilla extract

Unsalted butter

Powdered sugar

Wash the fresh spinach thoroughly under cold water. Pat dry with a clean towel or use a salad spinner to remove excess water. Place the spinach in a large salad bowl.

Prepare the Vegetables

Halve the cherry tomatoes and add them to the bowl with the spinach.

Add Cherry Tomatoes

Dice the cucumber into small pieces and add to the salad bowl.

Dice the Cucumber

Thinly slice the red onion and add it to the salad bowl.

Slice the Onion

Crumble the feta cheese over the top of the salad.

Add Feta Cheese

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.

Dress the Salad

Serve the salad immediately or refrigerate for up to one hour before serving. Enjoy your fresh spinach salad!

Fresh Spinach

Feta Cheese, crumbled

Cherry Tomatoes, halved

Cucumber, diced

Red Onion, thinly sliced

Olive Oil

Red Wine Vinegar

Dried Oregano

Black Pepper

In a medium-sized pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add the black tea bags. Let steep for 5-7 minutes, depending on your desired strength.

Brew the Tea

Remove the tea bags and stir in 1 cup of sugar while the tea is still warm. Ensure the sugar fully dissolves.

Sweeten the Tea

Once the tea has cooled slightly, stir in 1 cup of fresh lemon juice. This adds a refreshing tartness to the drink.

Add Lemon Juice

In a tall glass, add a handful of ice cubes (about 1 cup).

Prepare the Glasses

Gently muddle 1 cup of mint leaves and 1 cup of fresh berries into the ice to release their flavors.

Add Mint and Berries

Pour the sweetened lemon tea over the muddled mint and berries. Stir gently to combine and garnish with additional mint leaves if desired. Serve immediately.

Combine and Serve

Black Tea Bags

Sugar

Lemon Juice

Mint Leaves

Fresh Berries (Strawberries, Raspberries)

Ice Cubes

In a shaker, add the 2 dashes of cardamom bitters and 2 ounces of 2 Gingers Irish Whiskey.

Combine Ingredients

Pour in 4 ounces of egg nog into the shaker with the whiskey and bitters.

Add Egg Nog

Fill the shaker with ice and shake well for about 15 seconds until the mixture is chilled.

Shake the Mixture

Strain the mixture into a chilled cocktail glass.

Prepare the Glass

Sprinkle 1 teaspoon of ground nutmeg on top and add a tablespoon of whipped cream.

Add Nutmeg and Cream

Finish with a cinnamon stick for garnish.

Garnish

Cardamom Bitters

2 Gingers Irish Whiskey

Egg Nog

Ground Nutmeg

Whipped Cream

Cinnamon Stick

In a medium saucepan, heat 2 cups of milk over medium heat until it is warm but not boiling.

Heat the Milk

In a small bowl, whisk together 2 tablespoons of cocoa powder and 2 tablespoons of sugar. Once the milk is warm, gradually add this mixture to the saucepan, whisking constantly to avoid lumps.

Mix Cocoa and Sugar

Stir in 1 teaspoon of vanilla extract and 1 ounce of chocolate liqueur. Continue to heat, stirring frequently, until the mixture is hot but not boiling.

Add Flavorings

Remove the saucepan from the heat and slowly stir in 1 cup of egg nog, mixing thoroughly until well combined.

Pour the hot chocolate nog into mugs and top generously with whipped cream and a sprinkle of ground nutmeg (1 teaspoon).

milk

cocoa powder

sugar

vanilla extract

chocolate liqueur

egg nog

whipped cream

ground nutmeg

In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is smooth and light in color.

Whisk the Eggs and Sugar

Gradually stir in the milk and heavy cream into the egg mixture until well combined.

Add Milk and Cream

Add the vanilla extract, nutmeg, cinnamon, and salt to the mixture, stirring continuously.

Flavor the Mixture

Slowly mix in the rum or bourbon, ensuring everything is well mixed.

Incorporate the Alcohol

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.

Chill the Egg Nog

In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form.