Tips for Creating Greener St. Patrick’s Day Menus

“Green things up” on your holiday menu with creativity and flavorful ingredients.

St. Patrick’s Day brings the classics front and center—corned beef, slow-braised briskets, and bangers that guests actively seek out each March. These anchor items drive traffic, but they’re only part of the opportunity. The weeks surrounding the holiday create a rare window where guests expect menus to feel different. Color, theme, and presentation suddenly carry weight in ways they don’t the rest of the year.

That shift opens the door to simple additions—mint-forward beverages, green desserts, herb-driven sauces, and seasonal features—that stand apart from everyday offerings. These items use familiar ingredients and formats, but the timing and presentation allow them to command more attention and stronger margins as featured experiences rather than routine menu components.

Finding ways to “green things up” during March isn’t about changing what works. It’s about recognizing when guests are most receptive to something extra—and making the most of it. And because the classics still matter, you’ll find those time-tested favorites here as well.

March creates a fun window where just about any green-themed item draw attention faster than everyday offerings.

Guests expect to see something different, and even small seasonal additions—from beverages to desserts to green-accented plates—can stand out and feel worth the upgrade. The opportunity isn’t in changing your menu completely, but in giving guests something timely enough to notice and easy enough to say yes to.

Green eggs for Breakfast and Brunch:

Simply add the following to a blender and blend until smooth and green. Perfect for a green egg omelet. Add diced ham for a green eggs and ham omelet.

• 12 eggs
• 4 bunch scallions (chives will work) rough cut
• 1 clove garlic
• 2 hearty pinches of Salt
• 1 hearty pinch of Pepper

Chimi up your proteins!

Chimichurri is a delicious herbaceous way to get your green on. Add the following to a blender and blend until smooth and green. Chimi is a great way to add a finishing top layer of green to steaks, seafood, or poultry.

• 1 cup cider vinegar
• 2 oz EVOO
• 3 clove garlic
• 4 oz yellow onion rough chop
• 1 cup fresh flat-leaf parsley
• 1 cup fresh chives rough cut
• 1 cup fresh cilantro
• Salt & pepper to taste

Za’atar, the all-in-one green spice rub!

This green blend of thyme, oregano, sumac, and sesame seeds is a palate-pleasing blend that’s suitable for many applications.

• Heavily rub your burgers with it
• Toss your wings in a generous amount of it
• Mix it with ranch dressing for a fun dipping sauce
• Mix a generous amount into sauerkraut for use on a Reuben sandwich
• Make a cream sauce to use for chicken or shrimp pasta dishes

See Green, Order Green!

Not everything green needs to come from herbs or produce. Seasonal beverages and desserts offer one of the easiest ways to introduce themed items that feel intentional, festive, and worth the upgrade. Mint, green apple, pistachio, and crème-based flavors bring familiar profiles into a visual format that guests immediately recognize as limited-time and special.

From mint shakes and green apple mocktails to themed cocktails and plated desserts, these items stand apart from the everyday menu without requiring operational changes. Many can be built using existing ingredients or simple additions like flavored syrups, ice cream, or beverage bases already behind the bar or in the kitchen.

These offerings also create natural opportunities for premium positioning. Guests expect themed beverages and desserts to feel like treats, making them ideal for seasonal features, bundled promotions, or highlighted placements on printed and digital menus.

Don’t forget to use avocado, broccoli, spinach, and arugula in creative ways!

Whether it’s the star of your dish or a tasty pop of color, green produce is a delicious and healthy way to add green appeal to your best sellers.

Avocado, spinach, and arugula are ideal for many menu applications. For more inspiration in the produce department, check out our seasonal produce picks.