My Account 2017-01-12T16:57:07+00:00

Login

CABARET SUPPER CLUB

SAMPLE MENU

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

MAIN COURSE

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

DESSERT

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.

close-link
Cabaret VIP
Sign up for our VIP Newsletter
Sign up today for our VIP Newsletter to stay up-to-date with our latest news, offers and events at Cabaret Supper Club. We'll even throw in a bottle of prosecco when you dine with us on your birthday!
Stay Updated
close-link
Cabaret VIP
Sign up for our VIP Newsletter
Sign up today for our VIP Newsletter to stay up-to-date with our latest news, offers and events at Cabaret Supper Club. We'll even throw in a bottle of prosecco when you dine with us on your birthday!
Stay Updated
close-link

CABARET SUPPER CLUB

CHRISTMAS MENU 2017

Strictly starter and main only.
STARTERS

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

MAIN COURSE

TURKEY & HAM
Traditional festive turkey & ham with all the trimmings

 ROASTED LIME & THYME CRUSTED SALMON
Served with parsnip crème fraîche & 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 garlic, lemon, fresh parsley, parmesan shavings & olive  focaccia bread
(Please request additional Vegetarian option upon reserving table if required) 

DESSERT

CITRUS TART
With raspberry sorbet, Yuzu cream, dehydrated blood orange garnish & French meringue (GF available)

STICKY TOFFEE PUDDING
with butterscotch & homemade on the premises vanilla ice cream (GF available)

PROFITEROLE STACK
With cinnamon & amaretto custard & chocolate sauce

CHEESE BOARD
A selection of French & Irish cheeses with crackers, berry chutney & fruit
£8 supplement charge 

A discretionary service charge of 7.5% will be added to your bill.

close-link

CABARET SUPPER CLUB

New Years Eve 2017 Menu

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 

close-link
close-link