Festive Dining

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, Blood 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*

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)

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

15th November - 24th December 2024

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

4 Course £60

£375 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 mbest@fitzwilliamhotelbelfast.com. 

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, Blood 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

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)

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)

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

6 Course Festive Luncheon

£200.00 Adults | £95 Children (6-12yr old)

Served at 1:30pm 

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

SELECTION OF HOME BAKED BREADS

Tapenade, olive oil and balsamic (G-Wheat, E, M)

SOUP

Roast Butternut Squash Soup, Pumpkin Concasse, Toasted Seeds, Burnt Onion Powder (TN)

TERRINE

Duck and Foie Gras Terrine, Fig Chutney, Brioche Crisp (G-Wheat, E, M, SD)

TURKEY

Traditional Turkey, Ham and Stuffi ng, Creamed Potato, Roasties, Sprouts, Chestnuts and Pancetta, Honey Roast Root Vegetables, Pigs in Blankets, Cranberry Sauce (G-Wheat, M, TN)

OR

SIRLOIN

Roast Sirloin of Flax Fed Beef, Yorkshire Pudding, Roast Potatoes and Vegetables, Horseradish Sauce, Pan Gravy (G-Wheat, E, M)

ASSIETTE OF CHRISTMAS DESSERTS (G, E, M)

COFFEE & PETIT FOURS

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

3 Course Evening Meal

£50.00 per person

To Start

SOUP

Wild Mushroom Soup, Homemade Wheaten Bread (M, E, G-Wheat)

CHEESE

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

DUCK

Spiced Confi t Duck Leg, Compressed Fennel and Charred Orange, Cointreau and Orange Syrup (MUS)

SQUID

Salt and Chilli Squid, Garlic Aioli, (F, E, M)

The Main Event

CHICKEN

Herb Marinaded Chicken Supreme, XO Sauce, Pomme Anna Potato, Charred Lemon, Labneh (M, SOY, SD)

SALMON

Pan Fried Salmon Fillet, Crushed Baby Potato, Seasonal Greens, Dill Dressing (F, M)

BEEF

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

GNOCCHI

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

To Finish

TART

Apple Tart Tatin, Vanilla Ice Cream, Caramel Sauce (G-Wheat, M, E) 

PANNA COTTA

Egg Nog Panna Cotta, Homemade Shortbread (G-Wheat, M)

CHEESECAKE

Winter Berry Cheesecake, Chantilly Cream (G, M)

BROWNIE

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

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

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