Untitled design (55)

Festive Dining

24th November - 24th December 2023

Let the festive season begin with sumptuous dining in The Bar and AA Rosette Restaurant

 

Festive Lunch*

12noon - 2.30pm

3 Course Lunch £35

*Saturday lunch available for pre-booked groups only

 

Evening Dining

4.30pm - 9.30pm

3 Course Evening Meal £45

 

A la carte menu also available.

 

Untitled design www.fitzwilliamhotelbelfast.com_v3

Festive Dining

To Start

SOUP

Leek and Potato Soup (G, M)

CHEESE

Honey Whipped Fivemiletown Goat’s Cheese, Chestnut Crumb, Pickle Apple Purée, Wheaten Bread (G, M, MUS, N)

DUCK

Christmas Spiced Confit Duck Leg, Compressed Fennel and Charred Orange, Blood Orange Syrup (MUS)

PARFAIT

Free Range Chicken Liver Parfait, Red Onion Marmalade, Sourdough Crostini (C, G, E, M, MUS, SD)

 

The Main Event

TURKEY

Stuffed Roulade of Free-Range Turkey, Confit Leg and Sugar Cured Ham Hock Pie, Creamed Potato, Roasties, Sprouts, Chestnuts and Pancetta, Honey Roast Root Vegetables, Pigs in Blankets (C, G, E, L, M, MUS, N)

SALMON

Pan Roasted Fillet of Irish Salmon, Boxty Potato, Lemon Infused Samphire, Basil Dressing (C, CR, F, L, MUS)

BEEF*

10 oz Dry aged Sirloin Steak, Fricassee of Wild Mushrooms and Chestnuts, Ox Cheek Cottage Pie and Champ Crust (C, M, MUS, N) *£10 Supplement applies

GNOCCHI

Crispy Fried Herb Gnocchi, Roast Beetroot, Crispy Sage, Toasted Nuts, Beetroot Purée, Sauté Spinach (G, M, N)

 

ADDITIONAL SIDES £5 each

Chunky Chips, Roasties, Creamed Potato, Skinny Fries, Sprouts with

Pancetta and Chestnuts, Honey Root Veg

 

To Finish

PUDDING

Classic Christmas Pudding, Brandy Sauce, Crème Chantilly (G, E, M)

PANNA COTTA

Vanilla Panna Cotta, Chocolate Chip Cookie, Candied Nut Brittle (G, E, M, N)

CHEESECAKE

Winter Berry Cheesecake, Chantilly Cream (G, M)

TORTE

Chocolate Orange Torte, Double Chocolate Ice Cream, Orange Crumb (G, E, M)

 

G - Gluten, E - Eggs, F - Fish, M - Milk, Moll - Molluscs, MUS - Mustard, N - Nuts, SD - Sulphur Dioxide, SS - Sesame Seeds, CR - Crustaceans, C - Celery, L - Lupin

Private Dining

24th November - 24th December 2023

Combine your event with intimacy in our private dining room poised above the inglenook and overlooking the main lobby.

4 Course £60

£300 room hire charge applicable for all private dining bookings

Minimum and maximum numbers applicable

 

To book please call our sales team directly on +44 28 9044 2080 or email mmcdonagh@fitzwilliamhotelbelfast.com

 

To Start

SOUP

Leek and Potato Soup (G, M)

CHEESE

Honey Whipped Fivemiletown Goat’s Cheese, Chestnut Crumb, Pickle Apple Purée, Wheaten Bread (G, M, MUS, N)

DUCK

Christmas Spiced Confit Duck Leg, Compressed Fennel and Charred Orange, Blood Orange Syrup (MUS)

PARFAIT

Free Range Chicken Liver Parfait, Red Onion Marmalade, Sourdough Crostini (C, G, E, M, MUS, SD)

 

The Main Event

TURKEY

Stuffed Roulade of Free-Range Turkey, Confit Leg and Sugar Cured Ham Hock Pie, Creamed Potato, Roasties, Sprouts, Chestnuts and Pancetta, Honey Roast Root Vegetables, Pigs in Blankets (C, G, E, L, M, MUS, N)

SALMON

Pan Roasted Fillet of Irish Salmon, Boxty Potato, Lemon Infused Samphire, Basil Dressing (C, CR, F, L, MUS)

BEEF

10 oz Dry aged Sirloin Steak, Fricassee of Wild Mushrooms and Chestnuts, Ox Cheek Cottage Pie and Champ Crust (C, M, MUS, N)

GNOCCHI

Crispy Fried Herb Gnocchi, Roast Beetroot, Crispy Sage, Toasted Nuts, Beetroot Purée, Sauté Spinach (G, M, N)

INCLUDES CHEF’S SELECTION OF SEASONAL SIDES

 

To Finish

PUDDING

Classic Christmas Pudding, Brandy Sauce, Crème Chantilly (G, E, M)

PANNA COTTA

Vanilla Panna Cotta, Chocolate Chip Cookie, Candied Nut Brittle (G, E, M, N)

CHEESECAKE

Winter Berry Cheesecake, Chantilly Cream (G, M)

TORTE

Chocolate Orange Torte, Double Chocolate Ice Cream, Orange Crumb (G, E, M)

 

Coffee and Mince Pies (G, E, M)

 

G - Gluten, E - Eggs, F - Fish, M - Milk, Moll - Molluscs, MUS - Mustard, N - Nuts, SD - Sulphur Dioxide, SS - Sesame Seeds, CR - Crustaceans, C - Celery, L - Lupin

 

Christmas Day Luncheon

4 Course Festive Luncheon

£180.00 Adults | £75 Children (6-12yr old)

Served 12:30pm – 2:30pm

 

To book please call our sales team directly on +44 28 9044 2080 or email mmcdonagh@fitzwilliamhotelbelfast.com

 

SELECTION OF HOME BAKED BREADS
To Start

SOUP

Wild Mushroom Soup, Pickled Pink Oyster Mushroom, Tarragon Pancaket (M, G, W)

 

The Main Event

TURKEY

Stuffed Roulade of Free-Range Turkey, Confit Leg and Sugar Pit Ham Hock Pie, Creamed Potato, Roasties, Sprouts Chestnuts and Pancetta, Honey Roast Root Vegetables, Pigs in Blankets (C, G, E, L, M, MUS, N)

VENISON

Loin of Northern Irish Venison, Braised Red Cabbage, Red Wine Poached Plums, Fondant Potato (S, D)

SIRLOIN

Pan Roasted 10oz Flax Fed Sirloin Steak, Roasted Bone Marrow and Herb Crust, Confit Beef Fat Chips, Confit Tomato, Sauce Bordelaise (G, W, SD)

SALMON

Pan Fried Fillet of Salmon, Kilkeel Crab and Cauliflower Brandade, Parmesan Custard, Black Garlic Purée (F, CRU, M)

CHESTNUT ROAST

Roast Chestnut, Fennel and Sage Roast, Seasonal Vegetables, Bread Sauce (G, W, E, M)

 

To Finish

ASSIETTE OF CHRISTMAS (G, E, M)

Tea or Coffee with Mince Pies (G, E, M)

 

G - Gluten, E - Eggs, F - Fish, M - Milk, Moll - Molluscs, MUS - Mustard, N - Nuts, SD - Sulphur Dioxide, SS - Sesame Seeds, CR - Crustaceans, C - Celery, L - Lupin W - Wheat

 

New Year's Eve Dining

To Start

SOUP

Leek and Potato Soup (G, M)

CHEESE

Honey Whipped Fivemiletown Goat’s Cheese, Chestnut Crumb, Pickle Apple Purée, Wheaten Bread (G, M, MUS, N)

DUCK

Christmas Spiced Confit Duck Leg, Compressed Fennel and Charred Orange, Blood Orange Syrup (MUS)

PARFAIT

Free Range Chicken Liver Parfait, Red Onion Marmalade, Sourdough Crostini (C, G, E, M, MUS, SD)

 

The Main Event

CHICKEN

Supreme of Irish Chicken, Local Golden Oyster Mushroom Fricassee, Dauphinoise Potato, Jus (M, SD, E)

SALMON

Pan Roasted Fillet of Irish Salmon, Boxty Potato, Lemon Infused Samphire, Basil Dressing (C, CR, F, L, MUS)

BEEF*

10 oz Dry aged Sirloin Steak, Fricassee of Wild Mushrooms and Chestnuts, Ox Cheek Cottage Pie and Champ Crust (C, M, MUS, N) *£10 Supplement applies

GNOCCHI

Crispy Fried Herb Gnocchi, Roast Beetroot, Crispy Sage, Toasted Nuts, Beetroot Purée, Sauté Spinach (G, M, N)

INCLUDES CHEF’S SELECTION OF SEASONAL SIDES

 

To Finish

PUDDING

Classic Christmas Pudding, Brandy Sauce, Crème Chantilly (G, E, M)

PANNA COTTA

Vanilla Panna Cotta, Chocolate Chip Cookie, Candied Nut Brittle (G, E, M, N)

CHEESECAKE

Winter Berry Cheesecake, Chantilly Cream (G, M)

TORTE

Chocolate Orange Torte, Double Chocolate Ice Cream, Orange Crumb (G, E, M)

 

G - Gluten, E - Eggs, F - Fish, M - Milk, Moll - Molluscs, MUS - Mustard, N - Nuts, SD - Sulphur Dioxide, SS - Sesame Seeds, CR - Crustaceans, C - Celery, L - Lupin TN - Tree Nut, W - Wheat

 

Festive Afternoon Tea

TO START

Demitasse of Seasonal Soup

Deep Fried Halloumi and Cranberry Jam (G, M, E)

Turkey and Sage Sausage Roll (G, W, E)

 

TO FOLLOW

Selection of Homemade Sandwiches, Wraps and Flats (G, W, E, M)

Homemade Scones with Clotted Cream and Jam (G, W, E, M)

 

THE MAIN EVENT

Frangipane and Spiced Fruit Tartlet (TN,E,G, W, M)

Eggnog Panna Cotta (M)

Fruit Cake with Brandy Butter Icing (TN, E, G, W, M)

Cinnamon Shortcake Clementine Compote (G, W, M)

Ginger and Treacle Cake (E, G, W, M)

Seasonal French Macaroon (E)

 

GG - Gluten, E - Eggs, F - Fish, M - Milk, Moll - Molluscs, MUS - Mustard, N - Nuts, SD - Sulphur Dioxide, SS - Sesame Seeds, CR - Crustaceans, C - Celery, L - Lupin W - Wheat