Our resident burlesque artist, the incomparable Miss Mimi DuBois is competing in this year’s Miss Pinup Ireland 2017 hosted at the Belfast Tattoo Convention on the 20th May 2017.
About the Author: Pearse McCann
Our resident burlesque artist, the incomparable Miss Mimi DuBois is competing in this year’s Miss Pinup Ireland 2017 hosted at the Belfast Tattoo Convention on the 20th May 2017.
STARTERS
SOUP OF THE DAY
With homemade bread.
GOATS CHEESE SALAD
Figs, apple, orange & beetroot chutney – maple & walnut brittle & balsamic dressing
CHICKEN
Aromatic chicken strips, chili jam & garlic aioli.
PARFAIT
Chicken liver parfait, red onion jam & warm toasted bread
SORENNTO CHICKEN
Chicken supreme, fricassee of peas, new baby potato, wild mushroom, green beans, cider & tarragon cream with crisp pancetta
SALMON
Pan-seared with lemon, lime & time crust with parsnip crème fraiche & parsley mash, dill & leeks with a beur blanc sauce
TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinoise potato, cherry & blackberry jus with seasonal veg Surcharge for Duck £5
RISOTTO
Roast butternut squash, pea, roast garlic, lemon, fresh parsley & parmesan shaving – focaccia bread
PORK & GNOCCHI
Roasted pork fillet with herb gnocchi. Peas, carrot, wild mushroom & truffle cream n
Please ask your server for a copy of the dessert & after dinner drinks menu.
A discretionary service charge of 7.5% will be added to your bill.
Please note, when booking your two-course meal, options are strictly starter and main-course desserts are an additional charge.
TO START
CREAM OF VEGETABLE SOUP
with homemade Italian breads & salted butter
AROMATIC CHICKEN STRIPS
served with a chili jam & garlic aioli
DUCK LIVER PARFAIT
served with a spiced apple chutney & melba toast
TURKEY & HAM
Traditional festive turkey & ham with all the trimmings
ROASTED LIME & THYME CRUSTED SALMON
Served with parsnip crème fraiche & parsley mash, dill & leeks in beurre blanc jus
TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinois potato, cherry & black berry jus, green beans & carrot Surcharge for Duck £5
RISOTTO
Roast butternut squash, pea, roast g ar lic, lemon, freesh parsley , parmesan shavings & olive focaccia bread
(Please request additional Vegetarian option upon reserving table if required)
CHEESECAKE
Baked New York style lemon & vanilla – rich & creamy with seasonal berries & fresh cream (GF available)
TIRAMISU
Strong coffee and sweet almond liqueur make a boozy and indulgent wintertime dessert
PROFITEROLE STACK
With cinnamon & amaretto custard & chocolate sauce
CHEESE BOARD
A selection of French & Irish cheeses with crackers, berry chutney & fruit
£5 supplementary charge
A discretionary service charge of 7.5% will be added to your bill.
01. APPETIZER
AMUSE-BOUCHE
02. TO START
SOUP
Roasted butternut squash coconut and chilli soup with homemade sourdough
GOATS CHEESE
With Figs, apple, orange & beetroot chutney, maple & walnut brittle with a balsamic dressing
SCALLOPS
Curried, pan seared with hazelnut & deep fried sage
03. PALATE CLEANSER
BLACKBERRY AND CHAMBORD SORBET
04. TO FOLLOW
TRIO OF DUCK
Duck breast, duck leg & duck sausage, dauphinois potato, cherry & black berry jus, green beans & carrot
CHICKEN SUPREME
Cornfed County Down chicken with Pea and wild mushroom fricassee, whipped cream potato and crispy parsnips
OVEN ROASTED SALMON
with Shrimp risotto and a smoked salmon fish cake
RISOTTO
Roast butternut squash, pea, roast garlic, lemon, parsley, parmesan shavings & olive focaccia bread