Fiddler`s Hearth Public House`s Restaurant Week Menu

FIDDLER’S
HEARTH
Cuisine: Celtic
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R R ESTAUR
JUNE 20 —JULY 3, 2016
Address: 127 North Main Street
Phone: 574.232.2853
Hours: Monday-Tuesday, 11:00am-11:00pm
Wednesday-Thursday, 11:00am-12:00am
Friday-Saturday, 11:00am-1:00am
Sunday, 11:00am-9:00pm
PLEASE MENTION EAT. DRINK. DOWNTOWN SOUTH BEND. WHEN MAKING YOUR RESERVATIONS.
eat.
drink.
1 Dines for $16.50 or 2 Dine for $33*
downtown south bend
*Eat. Drink. Downtown South Bend. week price does not include tax and tip. Eat. Drink. Downtown South Bend. week promotional menus are available for a limited time only.
They cannot be used in conjunction with any other special offers, Groupon certificates, or Living Social certificates.
Starters & Sweets
(Each Diner Selects One)
Crispy Cod-Potato Cake
Served with green apple & pickled mustard seed relish (gluten free).
Chicken Tikka Masala
Originating in Glasgow, to reflect the flavors of India brought back to Scotland
during colonial days. (Every pub in the U.K. has curry on the menu!) Chunks
of chicken and vegetables in a bright yogurt based sauce over brown rice.
Served with warm flat bread.
Oggie
Moules Frites (Mussels & Fries)
This traditional Welsh dish features lamb and vegetables with a hint of fresh
mint wrapped in puff pastry. Served with your choice of side vegetable.
Scotch Egg
A generous 10-oz. cut of prime rib served with traditional Yorkshire pudding,
garlic mashed potatoes, brown gravy, and choice of side vegetable.
Mussels sautéed with white wine, shallots, tomato, and garlic.
Served with fries on the side.
A four-minute egg (cooked just long enough to turn the yolk to custard)
wrapped in our housemade lean Scottish beef sausage, rolled in bread crumbs,
and deep fried. Served with whole grain mustard.
Chocolate Oblivion
Award winning dense, flourless chocolate cake drizzled with tangy
berry sauce.
Fruit Crisp
Ask your server about the flavor of the day. Served with your choice of
whipped cream or a la mode.
Trifle
A traditional dessert with layers of cake, custard, fruit, and whipped cream.
Prime Rib & Yorkshire Pudding (Add $5)
Vegan Hot Pot
A hearty casserole of seasonal vegetables topped with sliced potato
turned golden brown in the oven. Served with a side of
pickled red cabbage and rosemary bread.
“Add a Glass”
Partnerships with our beverage sponsors have allowed us to pass
along some great values to enhance your dining experience.
PLEASE ASK ABOUT OUR DAILY SPECIALS
Entrées
(Each Diner Selects One)
Lemon Grilled Rainbow Trout
Served with a medley of Galician pork sausage & summer vegetables,
finished with a hazelnut romesco sauce.
Molly Malone Stew
Our signature seafood stew with shrimp, scallops, mussels, cod, mushrooms,
and barley in a light tomato broth. Served with rustic toast to soak up the
yummy broth in the bottom of the bowl.
Approximately 10% of all sales from 2016
Summer Restaurant Week, which is sponsored
by Stanz Foodservice, will be donated to
Gold Plate Sponsor