Indulge in an authentic Shepherd’s Pie made with roasted root vegetables like turnips, carrots, parsnips and peas. Enjoy menu favorites like an Irish Dip, featuring Guinness Au Jus; Sullivan’s Burger featuring Guinness Marbled Cheese; Macaroni and Smithwick’s Beer Cheese Soup with Guinness Cheese; Harp-battered Fish & Chips, Jameson BBQ Wings; and a Flourless Chocolate Guinness Cake. Seasonal offerings include Quail and Pan-Seared Duck Breast.
Tap into St. Patrick’s Day at the only bar in Michigan with an authentic Guinness tap system, certified and approved by the brand’s Dublin-based brewery and headquarters. Bartenders will be pouring true Irish classics from Guinness to Smithwick’s to Harp. It’s also the ideal time to try a new signature, Sullivan’s Irish Ale, brewed locally at Griffin Claw Brewing Co. in Birmingham.
Cocktail fans won’t want to miss the originally-crafted Smoked Fashioned, a new take on an Old Fashioned that recreates the warmth of an Ireland home. Developed by Owner Jerry Cremin, the drink features Irish Whisky infused with housemade orange marmalade. It’s finished with flare – a slice of smoking peat is placed with the cocktail under a glass dome to infuse it with flavor. Once presented, the glass is removed to reveal a scent reminiscent of an old Irish fireplace.
The March 17th lineup at Sullivan’s Public House includes:
- 9-10 a.m. Bagpipes
- 11 a.m. to noon: Shannon Irish Dance Academy Celtic Dancers
- 1-4 p.m. Fiddle and Strum Duo =
- 5-8 p.m. Celtic Cross Band
- 9 p.m. to midnight: Gerard Smith
- *And don’t miss DJ Rolling Rock at Sullivan’s Pop-up Guinness Bar.
- COST: Free
On Saturday, March 18 the afterparty will continue with $7 unlimited mimosas or Bloody Mary drinks from 10 a.m. to 3 p.m. and Jim Perkins performing later in the evening from 8 p.m. to midnight.
About Sullivan's Public House:
Sullivan’s Public House is a family owned and operated Irish restaurant and bar located at 23 N. Washington Street in downtown Oxford, Mich. With 40 years combined hospitality experience between Ireland, New York and Michigan, Jamie and Jerry Cremin have elevated the dining experience with farm-to-table dishes focused on fresh ingredients, expertly-crafted cocktails and carefully curated Irish beer selections. Hours are 3-10 p.m. for dinner Monday to Sunday; 10 a.m. to 3 p.m. brunch Saturday and Sunday and bar hours from 3 p.m. to 2 a.m. Monday-Friday or 10 a.m. to 2 a.m. Saturday-Sunday. Visit http://sullivanspublichouse.com for more information.