The Restaurant

THE FITZWILLIAM CONTINENTAL BREAKFAST

Your choice of Hot Java Barista prepared Beverage or Java Tea Bag and Loose Leaf Selection

AJs Armagh Apple Juice, Village Freshly Squeezed Orange Juice, Citrus Infused Water, Mint and Cucumber Infused Water

Selection of Nuts, Seeds and Dried Fruits

Freshly Prepared Smoothies & Detox Shots

Selection of Seasonal Whole and Sliced Fresh Fruits and Clandeboye Irish Yoghurts

Natural Raw Honeycomb

The Fitzwilliam Bakery Selection with Home Baked Breads, Mini Muffin Selection, Viennoiseries, Irish Guinness Wheaten, Veda Bread & Fruit Loaf

Fitzwilliam Charcuterie Board

Fitzwilliam Virgin Mary Station

Gluten Free Buffet including choice of Cereals, Pastries & Sweet Treats

All items available on our Continental Buffet

FITZWILLIAM CLASSICS

For a heartier breakfast, choose from our favourites below.

Full Fitzwilliam Breakfast - G (Wheat), SD, E, M

Lisdergan Pork & Leek Sausage, Grilled Back Bacon, Gracehill Black and White Pudding, Fried Potato Bread and Toasted Soda Farl, Butter Baked

Field Mushroom, Roast Plum Tomato, Clements Hens Egg any Style

(Beans available on request)

The Veggie Fitz - G (Wheat), SD, E, M

Vegetarian Sausage, Hashbrown, Baked Beans, Spinach, Butter Baked Field Mushroom, Roast Plum Tomato, Clements Hens Egg any style

Shakshuka - E

Clements Baked Eggs, Spicy Tomato Sauce, Olives, Paprika and Spinach

Toasted Sourdough - G (Wheat), E, M

Toasted Sourdough, Clements Poached Eggs, Smashed Avocado,Roast Plum Tomato (Add Bacon or Salmon on Request)

The Vegan Fitz - G (Wheat), SOY

Avocado, Sourdough, Roast Field Mushroom, Roast Tomato, Scrambled Tofu, Chefs Garden Herbs 

FITZWILLIAM BENEDICTS

Classic Eggs Benedict - G (Wheat), E, M

Toasted English Muffin, Carved Givan’s Ham, Poached Clements Egg, Sauce Hollandaise

Glenarm Smoked Salmon Benedict - G (Wheat), E, M, F

Toasted English Muffin, Smoked Salmon, Poached Clements Eggs, Sauce Hollandaise

Benedict Forestier - G (Wheat), E, M

Toasted English Muffin, Butter Roast Field Mushroom, Wilted Spinach, Poached Clements Egg, Sauce Hollandaise 

Fresh Catch

Pale Smoked Haddock - F, E, M

Oven Baked Pale Smoked North Atlantic Haddock, with Spinach, Roasted Plum Tomato and Clements Free Range Poached Egg

Smoked Salmon Sourdough - G (Wheat) E, F

Long Sliced Glenarm Smoked Salmon, Clements Scrambled Eggs, Toasted Sourdough, Garden Herbs

SOMETHING SWEET - FOR THE SWEET TOOTH IN ALL OF US

Savoury Pancakes - G (Wheat), E, M

Freshly Griddled Buttermilk Pancakes, Crispy Streaky Bacon, Clements Fried Hens Eggs, Maple Syrup

Sweet Pancakes - G (Wheat), E, M

Freshly Griddled Buttermilk Pancakes , Macerated Berry Compote, Maple Syrup

Porridge - G (Oats)

Warm Rolled Organic White’s Oats Porridge Served with Your choice of:

Drayne’s Double Cream, Brown Sugar, Sliced Banana, Macerated Berry

Compote, Bushmills Irish Whiskey

Belgian Waffle - G (Wheat), E, M

Warm Sweet Belgian Waffle, Maple Syrup, Vanilla Clotted Cream

TIPSY BREAKFAST

Our residents can start the day the right way with a glass of

Fizz Breakfast Prosecco £10

Breakfast Mimosa £12

Breakfast Champagne £15

Bloody Mary £14

Espresso Martini £14

Sustainability Statement

At The Fitzwilliam, we recognise our responsibility to contribute to a more sustainable future for everyone. We strive to deliver outstanding products and services to our guests, whilst also actively considering our environmental impact. We have implemented measures to reduce our energy and water consumption, and to minimise waste and pollution.

Our commitment to sustainability is ongoing, and we continue to explore new ways to reduce our environmental footprint while maintaining the high standards our guests expect.

We are happy to cater for individual dietary requirements. Please advise your server of any needs and we will be happy to suggest dishes to suit.

Allergen key: (C) Celery, (G) Gluten, (CRUS) Crustacean, (E) Eggs, (F) Fish, (L) Lupin, (M) Milk, (MOL) Mollusc, (MUS) Mustard, (N) Nuts, (P) Peanuts, (SS) Sesame Seeds, (SOY) Soya, (SD) Sulphur dioxide

Available from 13th November – 24th December

To Start

SOUP

Cream of Winter Vegetable Soup (G, M)

CHEESE

Poached Red Wine Pear, Cashel Blue, Walnut and Rocket Salad (TN, M, SD)

DUCK

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

TERRINE

Chicken and Leek Terrine, Pickled Salad, Green Peppercorn Dressing, Sourdough Crostini (SD, E, M)

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*

10oz Dry Aged Sirloin Steak, Battered Onion Rings, Peppercorn Sauce, Chunky Chips (G, M) *£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)

APPLE

Warm Apple Sponge and Vanilla Custard (G-Wheat, M, E)

CHEESECAKE

Winter Berry Cheesecake, Chantilly Cream (G, M)

BROWNIE

Hazelnut and Chocolate Brownie, Vanilla Ice Cream, Warm Caramel Sauce (TN, M, E)

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