Join us at Armsby Abbey for St. Patrick’s Day brunch full of Irish inspiration from 10am-3pm on Saturday, March 16th, & Sunday, St. Patrick’s Day, March 17th! With Chef Sean Dacey at the helm, you know this menu will be chock full of Irish inspiration! The whiskey will be flowing behind the bar and who knows, maybe weâll even see some leprechauns.
Table reservations are available for parties of two or more at 10:00/11:45/1:30. You may call today or download/use the complimentary reservation app, RESERVE!
ST. PATRICK’S DAY IRISH BRUNCH | MARCH 16TH & 17TH | 10AM – 3PM
BEGIN
Toast | fresh baked bread, apple & whiskey preserves, cultured butter
Irish Soda Bread | served with clotted cream and apple & whiskey preserves
Bacon | three thick slices of house cured and smoked pork belly
Dillisk Soup | traditional Irish soup made with dulse seaweed & potatoes garnished with creme fraiche and fried leeks, served with a side of fresh baked bread
White Pudding Fritters | trio of fritters made with ground pork, fatback & oatmeal, drizzled with a honey & apple syrup
Grilled Toast | creamy smoked fish, potato & rutabaga spread, watercress puree, pickled onions, and a soft egg set atop grilled naturally leavened bread
Irish Breakfast Slate | duo of Farmstead cheeses, Ireland’s Cashel Blue & Lawson’s Sip of Sunshine Ale House Cheddar, served with bamboo honey, cultured butter, apple & whiskey preserves, peanut butter, apple, fresh baked breads
FINISH
Stout Waffle | finished with Irish Cream infused whipped cream, coffee syrup, and toasted hazelnuts
Barm Brack Pancakes | trio of fluffy buttermilk pancakes finished with toasted oatmeal & treacle streusel topping, cinnamon butter, and a stout soaked raisin & currant maple syrup
Quiche| roasted rutabaga, brussels sprouts, and apples, caramelized leeks, cheddar, blue cheese, heavy cream, and local eggs set in a whole grain crust served with a side of greens dressed in an apple-watercress vinaigrette
Winter Salad | citrus segments, shaved fennel & red onion, mixed greens, honey roasted almonds, crumbled goat cheese, citrus IPA vinaigrette
Mac & Cheese | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Roasted Jalapeños +$2 | Caramelized Onions +$1 | Roasted Mushrooms +$2 | Maple-cured Bacon +$3 | Rogue Smokey Blue +$2
Corned Beef Sandwich | housemade corned beef, braised red cabbage, cheddar, whiskey whole grain mustard, and a fried egg on a toasted roll with a side of greens dressed in an apple-watercress vinaigrette
Pork Belly | slow-cooked with a whiskey glaze, potato boxty, butter roasted mushrooms & leeks, a soft egg
Crubeen | fried pig’s trotter cakes, Colcannon of potatoes, kale, cabbage, butter & cheddar; mushroom leek jus, a soft egg
To view our full brunch menu including cocktails, please click here.
Join us at Armsby Abbey for St. Patrick’s Day brunch full of Irish inspiration from 10am-3pm on Saturday, March 16th, & Sunday, St. Patrick’s Day, March 17th! With Chef Sean Dacey at the helm, you know this menu will be chock full of Irish inspiration! The whiskey will be flowing behind the bar and who knows, maybe weâll even see some leprechauns.
Table reservations are available for parties of two or more at 10:00/11:45/1:30. You may call today or download/use the complimentary reservation app, RESERVE!
ST. PATRICK’S DAY IRISH BRUNCH | MARCH 16TH & 17TH | 10AM – 3PM
BEGIN
Toast | fresh baked bread, apple & whiskey preserves, cultured butter
Irish Soda Bread | served with clotted cream and apple & whiskey preserves
Bacon | three thick slices of house cured and smoked pork belly
Dillisk Soup | traditional Irish soup made with dulse seaweed & potatoes garnished with creme fraiche and fried leeks, served with a side of fresh baked bread
White Pudding Fritters | trio of fritters made with ground pork, fatback & oatmeal, drizzled with a honey & apple syrup
Grilled Toast | creamy smoked fish, potato & rutabaga spread, watercress puree, pickled onions, and a soft egg set atop grilled naturally leavened bread
Irish Breakfast Slate | duo of Farmstead cheeses, Ireland’s Cashel Blue & Lawson’s Sip of Sunshine Ale House Cheddar, served with bamboo honey, cultured butter, apple & whiskey preserves, peanut butter, apple, fresh baked breads
FINISH
Stout Waffle | finished with Irish Cream infused whipped cream, coffee syrup, and toasted hazelnuts
Barm Brack Pancakes | trio of fluffy buttermilk pancakes finished with toasted oatmeal & treacle streusel topping, cinnamon butter, and a stout soaked raisin & currant maple syrup
Quiche| roasted rutabaga, brussels sprouts, and apples, caramelized leeks, cheddar, blue cheese, heavy cream, and local eggs set in a whole grain crust served with a side of greens dressed in an apple-watercress vinaigrette
Winter Salad | citrus segments, shaved fennel & red onion, mixed greens, honey roasted almonds, crumbled goat cheese, citrus IPA vinaigrette
Mac & Cheese | assorted Farmstead cheeses, IPA, rustic breadcrumbs
MIX-IN: Roasted Jalapeños +$2 | Caramelized Onions +$1 | Roasted Mushrooms +$2 | Maple-cured Bacon +$3 | Rogue Smokey Blue +$2
Corned Beef Sandwich | housemade corned beef, braised red cabbage, cheddar, whiskey whole grain mustard, and a fried egg on a toasted roll with a side of greens dressed in an apple-watercress vinaigrette
Pork Belly | slow-cooked with a whiskey glaze, potato boxty, butter roasted mushrooms & leeks, a soft egg
Crubeen | fried pig’s trotter cakes, Colcannon of potatoes, kale, cabbage, butter & cheddar; mushroom leek jus, a soft egg
To view our full brunch menu including cocktails, please click here.
It’s that time again! Best of Worcester Magazine 2019 voting is now open thru March 28th! Armsby Abbey has won an unprecedented amount of awards since opening its doors in 2008 and this year we have been nominated yet again in 11 categories!  If you have a moment, it would mean the world to us if you could vote for Armsby Abbey in your favorite categories.
Best Farm-to-Table Restaurant
Best Restaurant
Best Sunday Brunch
Best Craft Beer Selection
Best Cocktails
Best Lunch Spot
Best Chef: Sean Dacey
Best Server: Brandon Basque
Best Burger
Best Wings
Best Place to Forfeit Your Diet (Mac & Cheese!)
Don’t forget to vote for all your other favorite local haunts, especially our sister establishment, The Dive Bar nominated for Best Outdoor Patio, Best Neighborhood Bar, Best College Bar & Best Bartender: Ricky Nelson!
Many thanks in advance!
Join us on Friday, March 22nd, beginning at 5pm, as we celebrate the 4th Anniversary of Kent Falls Brewing! Head brewer & owner, Barry Labendz, will be here to join us as we tap 4 lines of Kent Falls beers as well as pour their 3 year spontaneously fermented farmhouse blend from the bottle (this will be served from the Gueuze basket table side).
***SOLD OUT!!!!***
3 Rare Stouts / 3 Epic Courses / 1 World Class Brewer
We like the element of surprise so beyond this you’ll just have to trust us and make your own assumptions.
If you have been fortunate enough to attend any of the NINE previous Stoutfest breakfasts, then you already know this will be nothing short of amazing! Your wake-up call will be provided by Iggy’s in Cambridge and Armeno Coffee Roaster’s out of Northboro, while Chef Sean Dacey puts the final touches on your meal. The three stouts offered during this breakfast, will ONLY be offered to guests at this breakfast.
As if imbibing 3 amazing stouts wasn’t enough, once the breakfast concludes, each guest is not only guaranteed a seat for the Stoutfest tapout when doors open to the public at noon, but will also have access to our 2019 Stoutfest tees and the first pour of all 22 hand-picked stouts!
Tickets went on sale Thursday, March 21, 2019, via Eventbrite at 7PM.
Click Here to go to our Stoutfest page on Eventbrite.