NEW YEAR’S EVE MENU

Glass of Champagne

Amuse bouche

Roast pepper and pesto soup

Beef carpaccio, crumbled Cashel Blue cheese and rocket with balsamic vinaigrette

Pan-roasted chicken with tarragon cream and pea shoots

Cockles and mussels with cider cream sauce and Yellow door bread

Sea trout with pickled cucumber and a whipped mustard cream

Sea bream with wilted spinach and beurre blanc

Ribeye steak with pepper sauce or garlic butter, roast tomato and fries

Duck confit with a colcannon potato cake and calvados sauce

Lamb steak with buttered savoy and onion & thyme purée

Tomato, goat’s cheese and chargrilled courgette puff pastry tart with rocket salad

Cinnamon and apple cheesecake with apple sorbet

Warm chocolate brownie with pistachio cream

Panna cotta with fig and raspberries

Tea or coffee

£49.95pp

New Years Eve Menu5 course meal with a glass of Veuve Clicquot

Menu is subject to availability, terms & conditions apply. There may be traces of nuts & seeds in all our dishes for more information please ask a member of staffOur staff share in our belief that a tip is to be earned and not expected, therefore our prices do not include service with the exception of parties of 10 or over where 10% is added

for your convenience. This is payable entirely at your discretion. (gf) Gluten Free (v) Vegetarian (n) Contains Nuts

All our beef cuts are 100% Northern Ireland Farm Quality Assured and our minced beef is 100% Irish. Our pork and bacon are locally sourced and all our sausages are award winning

Moyallon, made from local rare breed pigs. All our lamb is sourced locally as is almost all of our chicken. We love local vegetables and our selections are changed regularly to incorporate what’s in season. All our milk, butter and cheddar cheese is local and so is our fish (when we can get it!)

StrartersGreen pea soup with fresh poached hens egg, crispy pancetta

Ewing’s smoked salmon roulade, toasted brioche, pickled capers & horseradish creamOpen lasagne of wild mushrooms, parmesan shavings, black truffle oil

Thai seared rare beef salad, Napa slaw, lime shallot and coriander dressingCrispy confit of duck, warm puy lentil salad, red wine jus

DessertsChocolate truffle torte, hazelnut ganache

Espresso crème brûlée, sour cranberry shortbreadRed wine poached pear with Christmas pudding ice cream

Baked red velvet cheesecake, mascarpone and vanilla creamSelection of Irish cheese with crackers and homemade chutney

MainsChargrilled 8oz sirloin steak, fondant potato, Café de Paris butter

Roast vegetable strudel, sauté herbed potato, spiced lemon and lentil dhalOven roasted fillet of sea bass, sauté peas, asparagus, Serrano ham, potato and parsnip croquette

Supreme of Rockvale chicken, dauphinoise potato, panache of buttered vegetables, porcini mushroom creamTrio of pork; crispy pressed belly, spinach and bacon stuffed fillet, apple and black pudding bonbon with marquis potato, au jus

Amuse boucheGruyère gougère

Lemon Sorbet

Tea/Coffee

AMUSE-BOUCHE

Red pepper gazpacho shots with fresh chervilHoney glazed figs

Goat’s cheese and balsamic roasted tomato crostini

STARTERS

Butternut squash and sweet potato soup garnished with crème fraîche and chilli oilSmoked salmon on a homemade blini with a beetroot chutney and horseradish crème fraîche

Selection of Yellow Door breads, served with dips and oilsSpicy Italian sausage meat slider in a toasted sesame bun with hand cut fries

Crab and celeriac remoulade served in a curry scented mayo with toasted brioche

MAINS

8oz sirloin served with teriyaki mushrooms, wasabi onion rings and salt and chilli friesRoast cod wrapped in parma ham and served in a Tuscan style casserole

Peppered pork fillet medallions with roast new potatoes and a pineapple salsaRoast breast of duck on braised red cabbage with Madeira sauce and dauphinoise potatoesOven roasted chicken breast on leeks, bacon and wild mushrooms with a white wine and

wholegrain mustard sauce and tarragon mashBraised lamb shank served on a sage mash with a redcurrant and rosemary sauce

DESSERTS

Chocolate torte with orange juice sorbetBaileys and white chocolate cheesecake served with Chantilly cream

Lemon and raspberry crème brûleé with shortbread biscuit Selection of Irish cheeses, grape chutney and Ditty’s oat biscuits

NEW YEAR’S EVE MENU

Starters

Breaded mushrooms on a bed of salad with a garlic and mayo dipSmoked chicken Caesar salad (also served vegetarian)Warm Asian shredded beef with stir fry egg noodles Smoked mackerel fish cake with herb salad and coriander dip Prawn and apple cocktail with mixed leaves and wheaten bread

Lemon Sorbet

Mains

Pan-fried breast of chicken on a bed of colcannon with a creamy wild mushroom sauceOven bake fillet of hake wrapped in smoked bacon on a bed of patatas bravas Penne pasta tossed with aubergine, sundried tomatoes, red onion and Fivemiletown goat’s cheesePan-fried loin of pork on a bed of colcannon with a cider and apple saucePan-fried duck breast on a bed of Kitchen Bar bubble and squeak topped with caramelised red onion with a red wine jus8oz ribeye steak served with onion, mushrooms and chips with a creamy peppercorn sauce (£3 supplement)Vegetable bake with aubergine, peppers, courgettes and onions in a tomato and basil sauce, topped with cheese and served with choice of potato or fresh salad

Desserts

Homemade Ruffle Bar cheesecake with fresh creamHot apple and winter berry crumble with ice creamFresh fruit pavlovaVanilla ice cream served with chopped nuts and butterscotch sauce Warm chocolate nut brownie with vanilla ice cream

Tea or coffee

Glass of bubbly

NEW YEAR’S EVE MENU

1 Victoria Square, Belfast, BT1 4QGTel: 028 9024 5268 E: info@thekitchenbar.com

CHEF’S SAVOURY CANAPÉS

CREAM OF TOMATO AND BASIL SOUP with crispy croutons and crème fraîche

RASPBERRY SORBET WITH FRESH MINT

Pan roasted Armagh chicken fillet, dauphinoise potato, carrot purée with a white wine and basil cream

Ewing’s baked salmon fillet with garlic roasted baby potatoes, béarnaise sauce, winter salad

Hannan’s rare breed butter roasted pork fillet served with creamy mash, wholegrain mustard and red wine sauce topped with parsnip crisps

Roast butternut squash and goat’s cheese risotto topped with herb oil and parmesan shavings

8oz Northern Irish aged sirloin with a cracked black pepper and brandy cream served with crispy onions and homemade big chips (£4 supplement)

Tagliatelle pasta in a creamy wild mushroom sauce topped with a roast Armagh chicken fillet, basil pesto and parmesan shavings.

Vanilla bean crème brûlée with shortbread biscuit and poached rhubarb

Hot chocolate fudge cake with sweet cream and choc fudge sauce

Traditional banófee with sweet cream, toffee sauce and chocolate top

Madison’s Cheeseboard ( £2.00 surcharge )

Smoked Gubbeen, Creamy Brie, Crumbly Bally Blue & goat’s cheese served with a selection of biscuits and grape compote

TEA/COFFEE SERVED WITH OUR HOMEMADE PETIT FOURS TO FINISH

59-63 Botanic Avenue, Belfast, BT7 1JL, Tel: 028 9050 9800, E:info@madisonshotel.com

startersFresh homemade soup served with wheaten bread

Wild mushroom & Gruyère tart with chive crème fraîche and crispy fried herbs

Chicken & prawn spring rolls with napa salad & citrus miso dipping sauce

Goat’s cheese croquette served with Bramley apple compote, salad & bread crisps

Game terrine with Cumberland dressing & crusty bread

Walter’s smoked salmon served on wheaten with sweet & sour red onions, cream cheese & chives

mainsCon�t duck leg with wild rice & scallion potato cake, bok choy, peppers & hoisin

Black Rock 12oz �llet steak to share served with buttermilk onion rings, oven dried tomatoes and a Bushmills & peppercorn cream sauce

Black Rock rump steak for one with buttermilk onion rings, oven dried tomatoes and a Bushmills &peppercorn cream sauce

McHugh’s seafood risotto with squid, chorizo, tomato, basil & con�t lemon

Slow cooked pork belly with cauli�ower & black pudding fritters served with cauli�ower purée, caramelised apple & �ve spice jus

Roast monk�sh tail with Irish style cabbage, caper & anchovy colcannon and herb velouté

Baked “Cashel Blue” cheese, red onion & cranberry tart with salted hazelnuts & chicory salad

Herb roast “Rockvale” chicken breast with parmesan gnocchi, wild mushrooms, tru�e & roasting juices

If you like your steak, then you’ll love our ‘Black Rock Grill Steaks’.... New to Northern Ireland, our Black Rock Grills allow you to cook your own steak at your table on 430˚c volcanic rock.

�e volcanic rock intensi�es the �avour and provides the most amazing aromas whilst o�ering a healthier option as no oil or fat is used. Our chefs simply begin the cooking process leaving you to �nish your steak at your table exactly to your liking.

(Caution: Please do not touch the rock as it is extremely hot.)

dessertsApple crumble tartlet with winterberry coulis & ice cream

Silky chocolate tart with crème fraîche & clementine caramel

Seasonal Christmas pudding served with a brandy and vanilla custard

Mango & white chocolate cheesecake with mango cream and crispy �lo snaps

Vanilla panna cotta with mulled wine syrup & cinnamon shortbread

Award winning Irish cheeses served with fresh grape chutney & biscuits_______________

Tea/Co�ee

Our sta� share in our belief that a tip is to be earned and not expected, therefore our prices do not include service with the exception of parties of 10 or over where 10% is added for your convenience. �is is payable entirely at your discretion. We are proud to hold our Taste of Ulster award. Where possible, we commit to

sourcing our ingredients from local producers and suppliers. All our beef is Northern Irish Farm Quality Assured. �is guarantees scrupulous production methods, high animal welfare and care for the environment, producing beef which is wholesome and free of un-natural substances.

NEW YEAR’S EVE MENU£35 per person, including a glass of Veuve Clicquot

5 Course New Year’s Eve Menu £29.95Warm Yellow Door breads with tapenade & herb oil

Ryan’s famous chicken wings in our special secret spicy sauce, with celery sticks & blue cheese dip

Butternut squash and roast pepper soup served with fresh wheaten bread

Thai style salmon fish cake served on dressed greens, topped with lemon and rocket mayo

Leek, wild mushroom and goat’s cheese tartlet topped with Balsamic reduction

Roast chorizo and tiger tail prawn salad tossed in spinach and red chard with herb dressing

Warm smoked chicken salad with sun-blushed tomatoes, rocket, drizzled with honey and mustard dressing

Palette cleansing glass of bubbly

Roasted fillet of Ewing’s cod, wrapped in Parma ham served on a bed of stir fry vegetables and pak choi drizzled with a lemon and herb pesto *

8oz NI Farm Quality Assured prime ribeye, cooked to your liking with a choice of peppercorn sauce or garlic butter*

Silver Hill confit of duck, on a bed of buttered savoy cabbage & baby garlic crushed Comber potatoes, finished with redcurrant & rosemary jus

Supreme of chicken, stuffed with brie, basil and sun blushed tomato, rested on a sweet potato mash, finished with a chive cream sauce

Medallions of pork in a wholegrain mustard cream sauce with asparagus spears *

Spicy vegetable bean chilli - spiced Mediterranean vegetables, in a hot chilli sauce served with naan bread

* served with chef ’s selection of potatoes and vegetables

Vanilla and raspberry cheesecake topped with vanilla ice cream

Profiteroles filled with crème Chantilly drizzled with hot chocolate sauce

Banoffee with vanilla ice cream and butterscotch sauce

Rich chocolate and hazelnut brownie served with vanilla ice cream and butterscotch sauce

Mini dessert platter - try a piece of all of the above on our dessert sharing platter for two

Selection of Irish cheeses with crackers, grapes and homemade red onion marmalade

The management & staff at Ryan’s would like to wish all our customers a very happy new year!

New Year’s Eve

Five courses & glass of Kir Royale for £45

Glass of Kir Royale

STARTERSHomemade soup of the day

Salt and chilli prawns with wilted Chinese greens, soy and ginger dressing

Ham hock and wholegrain mustard terrine with Armagh apple compote

Mushroom risotto, parmesan and chestnut crumb

MAINS10oz aged local sirloin steak, red wine glazed shallots, triple cooked chips and flat cap mushrooms

Rigatoni with red wine poached pears, Cashel Blue cheese and toasted hazelnuts

Whole roast sirloin, Yorkshire pudding and red wine gravy and seasonal vegetables

Slow roasted leg of lamb, rosemary and apricot stuffing, red wine gravy and seasonal vegetables

Roast salmon, purple broccoli, champ, red wine and beurre noisette

DESSERTS

Vanilla cheesecake, mango and passion fruit jelly

Chocolate panna cotta with raspberries and honeycomb

Apple and blackberry crumble with sauce anglaise

A selection of Fivemiletown ice cream with honeycomb

CHEESE COURSEIrish cheeseboard served with Ditty’s oatcakes

TEA OR COFFEE

7.00pm - 9.30pm

(Includes entertainment)

NYE MENUSTARTERS

Butternut squash and basil pesto soup served with homemade parmesan and olive bread

Smoked salmon terrine with a prawn mousseline

Salt & chilli squid dressed with lime

Pan-fried pigeon breast, spiced lentils, celeriac and sweet cherries

Smoked chicken & spinach mousse and truffle on a crisp bread

MAINS

Local venison served pink, sweet and sour red cabbage, crushed herb potato, juniper jus

Corn-fed chicken supreme, chorizo, roast vegetables and a pea purée with a white onion & garlic reduction

Wild mushroom gateau, crisp hot water pastry, parmesan whipped potato and cranberry and orange

Rosemary infused lamb rack, smoked black garlic, caramelised sweet onion, baby carrots & potato escalope

Crispy pork tenderloin, black pudding, cauliflower purée and crisp leek with dauphinoise potatoes

Grilled hake, pickled pepper, puy lentil, sauté potato and tempura corn

Peppered rump steak, grilled mushroom, tomato relish, duck fat chips, tobacco onions, trio of pepper & brandy sauce

DESSERTS

“Oven baked Alaska” to share between two - poached pear, cinnamon, homemade toffee apple ice cream

A selection of Irish cheeses, Ditty’s smoked oat biscuits, white grape chutney and a cherry salsa

Belgian trio chocolate shortbread sliders with burnt orange ice cream and clotted cream

TEA OR COFFEE & THIN MINT CHOCOLATES

ADD A BOTTLE OF VEUVE CLICQUOT FOR £40