Thursday 25th November, 7.30pm
Chef Danny Millar has a career spanning across Michelin-starred restaurants in Germany and London, He returned to Belfast in the 1990s, bringing his renowned cooking style to leading restaurants including Shanks, the Narrows in Portaferry and Cayenne in the city centre before leading Balloo House as Head Chef and Director.
Join us at Stock Restaurant for Danny Millar’s wonderful 4 course menu using only the finest ingredients and paired with Italian wines to compliment each course.
MENU
Arrival
Pasqua Prosecco Spumante NV, Veneto
Scallop butternut squash sage brown butter
Saladini Pilastri Falerio, Marche
Rabbit and wild mushroom pappardelle with guancaile and Parmesan
Ascheri Barbera ‘Fontanelle’, Langhe, Piedmont
24 hours cooked beef cheek in red wine soft polenta kale roast onion
Fattoria di Basciano Chianti Rufina Riserva, Tuscany
Chocolate tart mascarpone Marsala and espresso
Fattoria di Basciano Vin Santo, Tuscany
£70 per person
SOLD OUT
028 9024 0014
info@stockbelfast.com
www.stockbelfast.com
