St. Patrick’s Day Weekend at the Wilde Rover March 14-17

Wilde Rover Irish Pub and Restaurant celebrates St. Patrick’s Day with four jam packed days of authentic and local live music, traditional Irish and NW inspired fare and the Eastside’ s best ‘craic’! (Irish word for fun/enjoyment that has been brought into the English language. usu. when mixed with alcohol and/or music.)

The music festivities are as follows:

Friday March 14

Erin McNamee 6-9 p.m. Longstaide and Sunshine Junkies 9 p.m.-Close

Saturday March 15

Eastside Firefighters Pipes and Drums 9 a.m.
Official Kirkland Shamrock Run After Party with Geoffrey Castle 9 a.m. Irish Dancers 10 a.m. and 6 p.m.
Crumac 5-8 p.m.
Black Vinyl All Stars 9 p.m.-Close

Sunday March 16

Crumac 4-7 p.m. Irish Dancers 5 p.m. Herding Cats 9 p.m.-Close

Monday March 17

Geoffrey Castle and Friends Noon-3 p.m. Eastside Firefighters Pipes and Drums 2 p.m. Stout Pounders 3-6 p.m.
Shivering Denizens 6-9 p.m.
Fade to Black 9 p.m.-Close
The Hipsters 8 p.m.-Close in the Gaelic Room

Cover will be $5 on Friday and Saturday after 9 p.m., Sunday after 8 p.m., and $10 Monday after 2 p.m. Minors are not permitted on Monday, March 17.

To accommodate the high volume of such a holiday, we will provide additional bar stations in our Irish Writer’s Room, Gaelic Room and Game Room and a large tent

covering our deck. Food specials will be offered all day and into the night on our deck or by service of our wait staff.

The kitchen will be featuring food that’s traditional Irish with a Northwest flare throughout the weekend, some of which include:

Guinness Lamb Stew ($13.00)

Slow-cooked lamb shoulder, carrots, celery, sweet onions, parsnips, new potatoes in a rich Guinness rosemary gravy.

Corned Beef and Cabbage ($15.00)

Slow-roasted corned beef brisket, bacon-braised cabbage, whipped potatoes and bourbon-stone ground mustard cream.

Shepard’s Pie ($14.00)

Slow-cooked lamb roast, caramelized onions, sautéed root vegetables, English pas topped with pureed potatoes and Dubliner sharp cheddar, served with fresh Irish soda bread.

Cheddar & Chive Dumplings ($14.00)

Dubliner cheddar and chive potato dumplings sautéed with mushrooms, cabbage, onions and peppers topped with a garlic cream sauce and shaved parmesan

Salmon & Kale Crisps ($21.00)

Grilled wild sockeye topped with peperonata and served with warmed white bean and frisee salad with lemon-basil vinaigrette and kale crisps

Braised Lamb Shank ($27.00)

Fork-tender, slow cooked lamb shank, whipped potatoes, seasonal vegetables and a rich lamb reduction

Late Night Menu March 17

Available from 5pm

Jameson BBQ Pork Sandwich ($8.00)

Slow-roasted pork shoulder, house-made Jameson BBQ and kale-slaw on a sesame brioche bun with potato chips.

Corned Beef Pasty ($7.00)

Corned beef, Swiss cheese, onions, cabbage and potatoes stuffed in a puff pastry and served atop stone-ground mustard sauce.

Banger Corndogs ($6.00)

An Irish version of an American treat! Served with potato chips and bourbon ground mustard on the side.