A Taste of Ulster

vo c o B e l f as t A Ta ste of U l ster B E L FAST B E E R BAT T E R E D H A D D O C K Ta n g y ta r ta re, l em o n we d ge, s p ic e d curr y s auc e, b e ef dr ip p ing c hip s (C o n t ain s 2-w h eat ,4,5,9,13,14) T H E P O M O B E E F BURG ER Bac on j a m , sm oke d ch e e s e, I c eb erg let t uc e, br io c he b u n, s k inny fr ie s (C o n t ain s 2-w h eat ,4,7,9,13,14) S P I N AC H A N D R I C OT TA TO RTELLINI R ic o t t a , s p in ach , b row n b ut ter, p inenu t (C o n t ain s 2-w h eat ,4,7,1 0 - pin e nu t ,13) PA N ROAST E D H A K E Potato g rat in , c o urget te an d b as il p ure e, c ream velou té (C o n t ain s 5,7,13,14 ) S I R LO I N ST E A K ( £ 5 s up p l.) B e e f d r i p p i n g c h i p s , b e er b at tere d o n io n rin g s , Bu s hmills p ep p erc or n c ream (C o n t ain s 2-w h eat , h o p s , r ye,4,7,9,13,14) C H E R RY VA LLEY C O N F I T D UC K LEG W h i te b ean cas s o ulet , h erb o il, m as he d p otato e s (C o n t ain s 1, 2-w h eat ,7,9,13,14) ___ G UI N N ES S ST I C KY TO F F E E P U D D ING (C o n t ain s 2-w h eat ,4,7,13,14) DARK C H O C O LAT E B ROW N I E , F UD GE D RI ZZLES (C o n t ain s 2-w h eat ,4,7,13,14) TO DAY ’S H O M E M A D E C H E ESECAK E ( P leas e as k yo ur s er ver fo r details) TI R A M I SU, T I R A M I SU G E LATO, C HERRIES (C o n t ain s 2-w h eat ,4,7,13) C h oic e of m a i n c o u rs e a n d swe e t t re at o f a b ove s el e cti o n £ 2 1.5 0 Please advise our team members of any dietary requirements you might have. Please note all food is prepared in a busy kitchen environment where we handle a variety of potentially allergenic ingredients. 1-Celery, 2-Cereals containing gluten, 3-Crustaceans, 4-Eggs, 5-Fish, 6-Lupin, 7-Milk, 8-Molluscs, 9-Mustard, 10-Nuts, 11-Peanuts, 12-Sesame, 13-Soybeans, 14-Sulphur Dioxide and Sulphites