SAT 5TH - SAT 12TH OCTOBER
Gourmet Wine Tasting Dinner
Tuesday 8th October
Drinks reception 7pm, dinner served 7.30pm Want to learn more about food and wine matching? Enjoy an evening of Gourmet Food perfectly matched with specially selected wines. Six courses each paired with a fantastic wine by our expert from Direct Wine Shipments
Tickets ÂŁ39.95pp (Full payment required at time of booking)
Places extremely limited, call 028 9065 3090 for details 406 Upper Newtownards Road, Belfast BT4 3EZ E: info@horatiotodds.com W: www.horatiotodds.com
Menu Gourmet
Tuesday 8th October
Drinks reception 7pm, dinner served 7.30pm
Drinks reception
Charles de Saint-CĂŠran Blanc de Blancs Brut, Savoie
Amuse bouche Ewing’s smoked salmon tartar with cucumber soup The Holy Snail Sauvignon Blanc, Loire Valley, France
Starter Savoury Cashel blue cheesecake, grilled figs and candied walnuts Jumper Gewurztraminer, NZ
Fish course Fillet of sole, braised fennel puree, shrimp mousseline seafood bisque Joseph Puig Grenache Blanc, Terra Alta
Trou Normand Lemon sorbet with calvados soaked grapes
Main course Trio of pork-mini Italian spiced Scotch egg, pressed belly with balsamic and shallot glaze, Parma ham wrapped fillet and rich pork jus Planeta Cerasuolo di Vittoria
Dessert White Chocolate and blackberry Panna Cotta made with local cream, hazelnut shortbread Barroubio Muscat St. Jean de Minervois Tea or coffee
Gourmet Wine Tasting Dinner
TUESDAY 8TH OCTOBER
BIG FOOD
QUIZ Love food? Get a team together to take part in our food theme quiz.
Starts 9pm FREE ENTRY Great prizes to be won! BELFAST RESTAURANT WEEK 2013 AT THE KING’S HEAD 829 LISBURN ROAD, BELFAST, BT9 7GY TEL: 028 9050 9950 E: INFO@KINGSHEADBELFAST.COM
RECIPE COMPETITION TUESDAY 8TH OCTOBER
Love to cook? Submit a recipe* to win the chance to cook with our chefs and have your recipe featured on our menu! EMAIL YOUR RECIPIE TO: INFO@KINGSHEADBELFAST.COM *CLOSING DATE, 12TH OCT
BELFAST RESTAURANT WEEK 2013 AT THE KING’S HEAD 829 LISBURN ROAD, BELFAST, BT9 7GY TEL: 028 9050 9950 E: INFO@KINGSHEADBELFAST.COM
SPANISH THURSDAY 10TH OCTOBER, 7PM
NIGHT Enjoy a 7 course Spanish banquet, each course matched perfectly with Spanish wines.
£25pp
only
PLACES EXTREMELY LIMITED
TO BOOK CALL: 028 9050 9950 BELFAST RESTAURANT WEEK 2013 AT THE KING’S HEAD 829 LISBURN ROAD, BELFAST, BT9 7GY TEL: 028 9050 9950 E: INFO@KINGSHEADBELFAST.COM
1ST COURSE Gazpacho - a cold tomato soup garnished with cucumber and spring onions 2ND COURSE Gambas Gambardina - king prawns in an Estrella Damme beer batter with a smoked paprika and garlic aioli 3RD COURSE Calamari Patatas Bravas - fried squid served with potatoes tossed in a spicy tomato sauce 4TH COURSE Paella De Carne - a classic paella rice dish with chicken breast and chorizo 5TH COURSE Tortilla de Patatas - traditional Spanish omelette of potatoes, eggs and onions served with sweet pepper relish 6TH COURSE Albondigas - homemade pork and beef meatballs in tomato sauce served with paprika roasted potatoes 7TH COURSE Crema Catalana - a Spanish take on the classic Creme Brulee served with a Seville orange compote
£25PP
BELFAST RESTAURANT WEEK 2013 AT THE KING’S HEAD 829 LISBURN ROAD, BELFAST, BT9 7GY TEL: 028 9050 9950 E: INFO@KINGSHEADBELFAST.COM
FRIDAY 11TH OCTOBER, 7PM
TASTING HANNAN’S AWARD WINNING MEAT’S
EVENING Enjoy an evening of fine food with our celebration menu, honouring one of our finest local producers and sampling a small selection of their many award winning products
6 COURSE TASTING MENU
£25pp
only
TO BOOK CALL:
028 9050 9950
BELFAST RESTAURANT WEEK 2013 AT THE KING’S HEAD 829 LISBURN ROAD, BELFAST, BT9 7GY TEL: 028 9050 9950 E: INFO@KINGSHEADBELFAST.COM
Salt aged rack of lamb pomme purée, broad beans, micro herbs and a port and thyme reduction £14.95 Italian sausage meat chargrilled burger topped with salami milano, roast tomato chutney served in a toasted ciabatta roll with sweet potato fries £9.95 Hot, smoked Rockvale chicken fillet on a soda bread crostini served with a watercress and rocket salad dressed with a raspberry vinaigrette £8.95 8oz salt aged sirloin steak served with duck fat chips, classic Béarnaise sauce and charred asparagus £19.95 Moyallon rustic pork sausages served with colcannon, sweet caramelised red onions and an Armagh cider jus £9.50 Spaghetti and Moyallon guanciale, simply served with cherry tomatoes, baby spinach and grated grana cheese £9.50
Join us on Friday 11th October at 7pm for a tasting evening of the whole menu
tasting evening only £25p e s r u o p 6c
TUESDAY 8TH - WEDNESDAY 9TH OCTOBER
ENJOY A 3 COURSE MEAL & SHOW 0PM 0 . 7 TS R A T S
TICKE TS
£39pp TICKETS AVAILABLE FROM THE NORTHERN WHIG 2-10 BRIDGE ST, BELFAST BT1 1LU T: 028 9050 9888 E: INFO@THENORTHERNWHIG.COM
THE DINING EXPERIENCE Tue 8th - Wed 9th October 7.00pm - £39pp TO GET STARTED Potato & Leek Soup
served with homemade bread rolls
MAIN EVENT Corn-fed Supreme of Chicken
served with parmesan potatoes and ratatouille.
IF YOU’RE STILL HERE White Chocolate and Raspberry Cheesecake served with balsamic ice-cream
d l O ol o h c S ght i N m p 8 t a 3 1 / 0 1 / 0 1 Spe cial O ld S c h o o C o ck t ai l ls
y l n o
5 9 . 4 1 ÂŁ rson e p r e p
Starters Vegetable soup Macaroni cheese Scotch egg
onl y
£14.95 pe r pe
d l O ol o h Sc ght Ni pm 8 at 3 1 / 0 10/1
rson
Mains “The Cowboy Supper”
Moyallon gourmet pork sausages, refried beans with t wice cooked duck fat chips with crispy onions
“The School Curry”
Tender pieces of chicken in a mild curry sauce where carrots and raisins are sure to be found served with rice
“The Bean Casserole”
A selection of mixed beans, lentils and potatoes cooked in a spicy tomato sauce
“The School Burger”
A trio of mini burgers with ground beef steak, homemade ketchup and pickle served with chips and dips, (thousand island, curry, gravy)
“Chicken Pie and Smash”
A whole hot water pastry wrapped chicken pie served with parsley whipped potatoes and broccoli florets
“Old School Lasagne”
Cooked to perfection served with garlic bread and a bowl of coleslaw
Dessert “Sponge & Custard”
Homemade Victoria sponge served with strawberry compote and pink vanilla custard
“Chocolate Stodge”
Hot light chocolate marble pudding with a burnt orange ice cream and sauce anglaise
“Rice Pudding”
An Irish toffee infused rice pudding with homemade fudge pieces
Friday 11th October 2013
3& livE CoURSE mEAL EnTERTAInmEnT gREAt fooD, gREAt dRINKS & livE EnTERTAInmEnT 2-10 bRIDgE STREET, BELFAST, BT1 1lU T: 028 9050 9888 E: InFo@THENORTHERnWhIg.Com
OnlY
£16.95 pp
Friday 11th October 2013 3 CoURSES £16.95 Seafood gumbo with corn bread
Crayfish salad with Louisiana dressing Potted shrimp with chilli & lime dressing Popcorn chicken with big mamas flaming hot sauce Flambéed tropical fruits with a Jack Daniels sorbet
.........................
Sizzling black & white fish with okra, tomato mung bean & Louisiana hot sauce Cajun chicken with Cajun corn, a timbal of jambalaya, corn bread and a duo of Louisiana and ricotta dipping sauce Sizzling 8oz steak “Louisiana Style” with wok fried veg and a Jack Daniels cream sauce Creole Chicken with Cajun corn, salad and a Deep South mayo, wrapped in a flour tortilla served with sweet potato crisps Six piece chicken jambalaya, cooked to perfection in a blend of herbs & spices served in a Po Boy style bread roll Cajun style vegetable combo served with a selection of dips and Cajun spiced potatoes with a bowl of rice
.........................
Mississippi Mud Pie (“The chef’s speciality an absolute must”) Homemade Chilli & Chocolate ice creams laced with liquor Deep Fried Banana and Butterscotch in crisp pastry served with our own vanilla ice cream
BELFAST RESTAURANT WEEK 5TH-12TH OCT 2013
3 COURSES & BOTTLE OF WINE
£35
ONLY
PER COUPLE
For reservations call 028 9050 9800 59-63 Botanic Avenue, Belfast BT7 1JL E: info@madisonshotel.com
3 Courses & Bottle of Wine £35 Per Couple
Starters Chefs freshly made soup served with a crusty roll
Ewings salted chilli squid
served with mixed summer leaves and a zingy citrus dressing
Moyallons crisped pork belly, black pudding and pancetta salad served with an apple and plum chutney
Hot smoked Rockvale chicken
with dressed leaves and pickled peppers topped with Parmesan
Mains Charred Moyallons 3 sugar dry cured bacon chop,
creamy duchess potatoes, honey roast parsnips and apple jus
Pan seared fillet of sea bass
with a tomato, chickpea and chorizo stew on herb potatoes
Oven roasted salt aged lamb rump
crushed mint baby potatoes, wilted spinach and red wine jus
Lightly spiced tomato, red peppers and mixed bean enchiladas with dressed leaves and choice of side
Moyallons dry cured smoked bacon and mushroom carbonara with linguini pasta, Parmesan shavings and basil pesto
8oz sirloin steak from the grill cooked to your liking
with sautéed Portobello mushroom, beef tomato and twice cooked chips and pepper sauce (£5.00 supplement)
Extra Sides - £2.95 Vegetables of the day, Garlic bread, Home style chips, Crispy French fries, Mixed rocket and parmesan salad with honey & mustard dressing, Lemongrass and roast pepper cous cous
Sweets Poached apple and cinnamon filo parcel with anglaise and Chantilly cream
Cheesecake of the day
served with Chantilly or vanilla ice cream
Trio of white chocolate mousse
chocolate chip cookies and a rich homemade chocolate sauce
Belfast Restaurant Week 5th-12th Oct