ContentpageThe packages 1Canapes 2/3Menu SelectorsSelector 1 5Selector 2 6Selector 3 7Carvery 8Summer Menus 9 - 11Cheese Course 12Childrens Menu 13Evening MenusFinger Buffet 15Bowl Food 16Hog Roast 17Drinks Packages 18Terms & Conditions 19Need HelpOne of our experienced managers would be pleased to meet you withoutobligation to discuss your requirements in more detail – 0113 287 6387

the packagesPRE WEDDING BREAKFAST CANAPÉ MENUSBronze Canapé Menu No 1 £3.95 plus VATSilver Canapé Menu No 2 £5.25 plus VATGold Canapé Menu No 3 £6.95 plus VATWEDDING BREAKFAST PRICE LISTWedding Breakfast Selector 1 £25.75 plus VATWedding Breakfast Selector 2 £27.75 plus VATWedding Breakfast Selector 3 £34.50 plus VATCold Collation Wedding Breakfast Menu 1 £25.95 plus VATCold Collation Wedding Breakfast Menu 2 £30.25 plus VATCarving Buffet Wedding Breakfast Menu 3 £38.95 plus VATChildren’s Menu Selector £11.50 plus VATEvening Disco Buffet £9.95 plus VATEvening Bowl Food £9.95 plus VATEvening Hog Roast £6.95 plus VATWEDDING DRINKS PACKAGE PRICE LISTBronze Package £5.75 plus VATSilver Package £8.50 plus VATGold Package £16.75 plus VATChildren under 2 years – no charge3 to 11 years – 50% reduction12 years and over – full priceAll prices are subject to VATJanuary 2010 Page No 1

canapésCreate a great first impression with our innovative choice of Canapés ideal fordrinks receptions or pre dinner appetisersA superb combination of Yorkshire classics and contemporary flavours servedperfectly on black slate, mirrors or on bespoke picture framesWe would recommend 4 or 5 items for pre dinner canapés and 8 items for adrinks reception.To assist you with your budgeting we have produced package offers for you:Bronze choose 3 items £3.95 plus VATSilver choose 4 items £5.25 plus VATGold choose 5 items £6.95 plus VATAdditional items can be added at a cost of £1.50 plus VAT per item.January 2010 Page No 2

menu selectorsOur locally sourced beef is prepared and matured for 28 days by our team of chefs,our pork is reared in Wilberfoss, smoked salmon from Mackenzies YorkshireSmokehouse in Blubberhouses and award winning sausages from Lichmans ofIlkley just some of the starting points for our food.Good food starts at the source and we’re proud of our Yorkshire heritage and thisis reflected in our menus that marry fantastic local quality with delicious flavourcombinations to stimulate any palate.All professionally served plated to your table from 75 to 2000, we have a can doattitude that can produce a first class event whatever the environment.January 2010 Page No 4

Wedding breakfastselector one£25.75 per person plus VAT. Smoked mackerel pâté, citrus salad with pomegranate seeds served with pumpernickel bread. Cream of wild mushroom soup with black pepper straw. Tomato and roasted sweet pepper with pesto cream. Traditional minestrone with parmesan croûte. Yorkshire pudding with onion gravyAll the above served with a bloomer platter per tableBloomers – freshly baked and sliced white & wholegrain~~~0~~~. Grilled salmon and haddock roulade with truffle scented risotto, pea puree, grilled asparagusand sauce vierge. Roast rack of pork with baby onion and mushroom tatin, pommes anna and a root vegetable pureewith a lincolnshire cider sauce. Pan fried breast of chicken on a sweetcorn, courgette and chorizo hash with a sage jus. Pan fried breast of chicken on vine tomatoes, black olives and new potatoes topped with crispy pancetta &a light chicken jus with chantenay carrots. Chicken, spinach and sundried tomato roulade served on a basil fondant potato, cauliflower puree andseasonal greens~~~0~~~. Classic sugar crusted crème brûlée with yorkshire rhubarb shot. Summer pudding served individually with double cream and strawberry foam. Crunchy chocolate torte with summer berries & double cream. Profiteroles, fresh strawberries, warm chocolate sauce with raspberry coulis. Sticky toffee pudding with butterscotch sauce and dairy ice cream~~~0~~~Freshly percolated ground coffee with milkJanuary 2010 Page No 5

Wedding breakfastselector two£27.75 per person plus VAT. Fresh salmon and herb roulade with a smoked trout and celeriac rillette with lemon mayonnaise. Chicken liver and prune parfait with a confit of duck leg in an orange and cointreau marmaladewith warm brioche finger. Fantail of cantaloupe melon with elderflower marinaded fig with a raspberry dressing and aseasonal berry jelly. Salmon & ginger fish cakes with a sweet & sour vegetable salad. Pan fried salmon, new potato, chive and vine tomatoes with a lime hollandaise. Poached egg with galfrette potato and pancetta with pea pureeAll the above served with a bloomer platter per tableBloomers – freshly baked and sliced white & wholegrain~~~0~~~. Mille feuille salmon, wild trout and swordfish topped with a garlic and parsley creampont neuf potatoes and bean & carrot bundle. Tenderloin of pork filled with sage & garlic farce wrapped in continental ham on neeps, servedwith pakchoi and thyme sautéed new potatoes with a deep claret jus. Braised Beef Steak on creamy champ mash served with broccoli hollandaise, parsnip crisp andrich stout gravy. Shoulder of lamb with crushed dauphinoise & timbale of aubergine, carrot puree & broccoli with a glaze. Lemon pan fried breast of chicken on crushed sweet potato with asparagus spears and awild mushroom sauce & crispy pancetta. Ballotine and breast of chicken with a baby spinach and pancetta farce, chive & potato pureewith roast baby carrots and a broccoli floret~~~0~~~. Grown up sherry trifle: fresh strawberry & cherry jelly with fresh vanilla custard, chantillycream served with shortbread fingers. Morgan Spiced orange and chocolate terrine with mandarin napoleon syrup, rum semifreddo. White wine poached peaches with a chocolate ganache. Raspberry and vanilla cheesecake with a praline wafer and dark chocolate sauce. Chocolate and hazelnut cheesecake with a frangelico semifreddo hazelnut praline. Hot cherry pancakes with clotted cream & nutmeg custard~~~0~~~Freshly percolated ground coffee with milk & mintsJanuary 2010 Page No 6

Wedding breakfastselector three£34.50 per person plus VAT. Home cured gravadlax with a spicy beetroot & vodka crème fraîche and dressed rocket. Smoked salmon platter with a crab and fresh horseradish potato salad and a chive dressing. Tian of Prawns and Crayfish Mousse with coriander and lemon, smoked salmon and a red pepper dressing. Char grilled asparagus with confit of wild mushrooms and sautéed bayonne ham, poached eggglazed in parmesan. Chargrilled salmon roundel with a crayfish and prawn mousseline, smoked haddock risotto and a tarragonbeurre blancAll the above served with a bread platter per table (please choose 1 from the selection below). Traditional – handmade white and wholegrain rolls. Mediterranean olive, sundried tomato and ciabatta bread. Flavoured – sunflower, fennel and french chive bread~~~0~~~. Roast fillet of cod with a confit of fennel, rissole potatoes, red pepper and herb coulis and a mediterraneanvegetable kebab. Canon of lamb on a sautéed kale with a fine bubble and squeak, pea and mint risotto and a rosemaryscented jus. Oven roasted loin of venison with potato fondant, spiced red cabbage, maple glazed butternutsquash and a bramble Jus. Sliced duck breast on sautéed red cabbage and apple served with orange scented confit of duck, potato &galletta served with a plum jus~~~0~~~. Trio of: chocolate torte|black cherry meringue|orange pannacotta. Trio of: elderflower jelly|vanilla ice cream|raspberry coulis. Trio of apple desserts: apple pannacotta|caramel apple crumble|baked apple and cider parfait. Sticky toffee bread & butter pudding. Hot chocolate fondant served with vanilla ice cream~~~0~~~Freshly percolated ground coffee with milk & mintsJanuary 2010 Page No 7

Wedding breakfastcarveryMain course freshly carved for your guestsThis menu is available as the main course substitute as follows;a) for wedding selector 2 with any two of the carvery joints belowb) for wedding selector 3 with any three of the carvery joints below. Stuffed loin of pork with chorizo, sage and sun blushed tomato farce. Stuffed loin of pork with a wild mushroom and spinach centre. Stuffed loin of pork with apple and pimento stuffing. Leg of lamb with a basil and orange crust. Leg of lamb marinaded in ginger, garlic and chilli finished with coriander. Leg of lamb with pear and mint seasoning. Turkey supreme with an eye of spinach and pimento with a sage jus. Turkey supreme stuffed with orange and cranberry forcemeat. Turkey with a wild mushroom, tomato and chestnut mousselline. Salmon and pea risotto wellington. Salmon, spinach and chorizo coubliac fragranced with fresh tarragon. Traditional roast pork with seasoning and apple sauce. Roast turkey breast with seasoning. Roast topside of beef with horseradishthe above served withRoast gravyPetit pois and carrotsNew potatoesRoast potatoesJanuary 2010 Page No 8

Wedding breakfastsummer menus£25.95 per person plus VATCOLD COLLATION MENU 1Fresh salmon and herb roulade with a smoked trout andceleriac rillette with lemon mayonnaiseBakers basket of regional bread rolls~~~O~~~Chicken and red pepper rouladeHoney baked loin of hamFusilli, chickpea and bean saladCherry tomato, coriander, red onion and balsamicCrunchy coleslawMixed bowl of fine leaves, chards and rocketMinted new potatoes~~~O~~~Summer pudding served individually with double creamand strawberry foam~~~O~~~Freshly percolated ground coffee or yorkshire teamintsJanuary 2010 Page No 9

Wedding breakfastsummer menus£30.25 per person plus VATCOLD COLLATION MENU 2Chicken liver and prune parfait with a confit of duck leg in an orangeand cointreau marmalade with warm brioche fingerBakers basket of mediteranean breads~~~O~~~Roast sirloin of beef with cracked black pepperHoney glazed loin of ham with baked peachesSalmon ballotine with fresh herbsCherry tomatoes and black olives with basil pestoSweet corn and pea pasta saladWaldorf saladMixed bowl of fine leaves, chards and rocketGlazed new potatoes~~~O~~~Raspberry and vanilla cheesecake with a praline waferand dark chocolate sauce~~~O~~~Freshly percolated ground coffee or yorkshire teamintsJanuary 2010 Page No 10

Wedding breakfastsummer menus£38.95 per person plus VATCARVING BUFFET MENU 3Fantail of cantaloupe melon with elderflower marinaded fig witha raspberry dressing and a seasonal berry jellyBakers basket of flavoured breads~~~O~~~Whole poached decorated salmonCascade of peeled prawnsRoast sirloin of beef with horseradish sauceRedcurrant glazed hamSliced plum tomatoes with fine shallots and balsamic syrupSliced peppers, courgettes and mushrooms dressed with herb vinaigretteCous cous mediteranean vegetables and 5 herb dressingMixed bowl of fine leaves, chards and rocketGlazed minted new potatoes~~~O~~~Trio of:chocolate torte|black cherry meringue|orange pannacotta~~~O~~~Selection of English and Continental Cheeseswith Biscuits, Celery and Grapes~~~O~~~Freshly percolated ground coffee or yorkshire teamintsJanuary 2010 Page No 11

cheese courseWhy not enhance your chosen menu with a cheese coursewith one of the following options;British & Continental – Cheese Taster (choose 3) £3.35Full Cheese Platter (choose 3) £5.00. Yorkshire fountains gold cheddar. Stilton. Wensleydale. Camembert le rustique. Brie. Red leicester. Lincolnshire poacher. CoverdaleGourmet – Cheese Taster (choose 3) £4.95Full Cheese Platter (choose 3) £7.50. Hawes farmhouse coleman’s mustard wensleydale. Mature cheddar. Blacksticks blue. Somerset brie. Mrs Bells yorkshire blue. Smoked applewood. Ticklemore goat. Cote hill blueAll prices are exclusive of VATJanuary 2010 Page No 12

Childrens menu£11.50 per person plus VATPlease choose one main meal and one side dish for the whole number of children.Homemade chicken nuggetsBurgerPizzaPork sausagesHomemade fish goujonsRoast chicken piecesthe above served with a choice of the followingJacket potatoChipsVegetablesBaked beans~~~O~~~Ice cream with various toppingsJanuary 2010 Page No 13

eveningmenusTo complete your day choose from a selection of our evening menus whether atraditional buffet, hog roast or our new bowl food option; all will ensure yourguests lasting impressions are one of complete satisfaction.January 2010 Page No 14

finger buffet£9.95 per person plus VATAll food is served on a buffet table for guests to help themselves.Please choose Sandwiches along with 4 additional items from the list below – * denotes hot itemsAdditional items may be added to this menu for a charge of £2.45 exc VAT per itemFreshly prepared Bridge Rolls (please choose 3 fillings). Traditional egg. Poached salmon and oak smoked salmon. Ham and wholegrain mayonnaise. Tuna, crème fraîche and lime. Wensleydale cheese and carrot chutney. Prawn marie roseMeat & Poultry. Chicken goujons with lemon and garlic dip* Spiced mini beef kebabs with chickpea puree* Coriander chicken pieces with a sweet chilli dip* Homemade peppered sausage roll* Yorkshire pork and apple sausages with a sticky piquant glaze. Pastrami and cream cheese with dill pickle cornets* Mini steak piesFish* Tartlets of crab, tarragon and parmesan* Salmon and haddock fish cakes with tartare dip* Goujons of market fish with tartare sauce* Mini thai salmon kebabsVegetarian* Spanikopitas (spinach & feta cheese in filo pastry)* Focaccia pizza with onions, garlic, portobello mushrooms and italian cheeses* Tartlets of yorkshire goats cheese with red onion and port marmalade. Cheese and sundried tomato frittatas* Potato wedges with sour cream dip* Mini jackets filled with feta cheese and black olives* Onion bhajis with raitaJanuary 2010 Page No 15

hog roast & grazing foodHog Sandwich (minimum 100 guests)£6.95 per person plus VAT. Tasty spit roasted hog freshly carved and served in rustic rollswith apple sauce and seasoningWhy not add salad and wedges to the hog£4.25 per person plus VAT. Traditional coleslaw. Cous cous, spring vegetables and 5 herb dressing. Mixed dressed salad. Crispy potato wedgesChilli con carne or Chicken rogan josh£6.95 per person plus VATserved withPilaf rice & Garlic breadBacon rolls£3.25 per person plus VAT. Crispy bacon served in baps, offered with a selection of saucesPotato wedges£2.45 per person plus VATJanuary 2010 Page No 17

drinks packagesBronze - £5.75 per person plus VATA glass of Bucks Fizz on arrivalA glass of House Red or White Wine with the mealA glass of Sparkling Wine for the toast(Squash for the Children £3.50 per child)Silver - £8.50 per person plus VATA glass of Bucks Fizz or Sparkling Wine on arrivalTwo glasses of Eagles Point Chardonnay/Colombard or Cabernet Merlot with the mealA glass of Sparkling Wine for the toast(Fresh Orange for the Children £4.35 per child)Gold - £16.75 per person plus VATA glass of House champagne on arrivalPitch Fork Chardonnay or Shiraz available throughout the mealA glass of House champagne for the toast(A Choice of soft drinks for the Children £5.50 per child)SupplementsThe following items are available as an addition to the drinks packages aboveHouse Champagne £4.50 plus VAT per glassBucks Fizz £2.20 plus VAT per glassPimms £2.95 plus VAT per glassMineral Water throughout the meal £1.50 plus VAT per personWe also have an extensive Wine and Champagne List available on requestJanuary 2010 Page No 18

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