Traditional Menu

WEDDING and DINNER MENUS 2016 – 2017

We carefully source our fresh ingredients from known local producers and so will be able to let you know exactly where your meat is farmed, whether it be lamb from the Trevelyns’ farm on the North York Moors or venison farmed in the Vale of York by Catherine Priestley.
Menus cards can be created for your guests showing the provenance of your food, which makes great table talk and reassurance that you are eating the best and supporting small local farmers
and producers.
All of our dishes are home-made by us. Whether you want haute cuisine, traditional Yorkshire, or specialist menus such as Viking, Medieval, or Georgian, we’ll delight you with our creativity and
fine a venue to suit too if you wish.
Here is a selection of dishes you might like to choose from to compose your own menu. Please choose one starter, one main course and one pudding. If you would like your guests to have a
choice at each course, there will be an additional charge.
We have also put together some sample menus for you to have a look at, these give you an idea of the pricing structure. If you have a specific dish or menu in mind then we would be more than
happy to create it.
Special dietary requirements are happily catered for but we do require notice.
All prices given, include table linen and linen napkins, all crockery and cutlery and food service staff.
Please note we are not VAT registered so there is no VAT on top pf these prices.
If you have any queries, please do not hesitate in contacting us.
Prices
The price per person is dependant on your number of guests, your venue location and
facilities, so please enquire with us.

CANAPE SELECTION

– Roulade of goats cheese with chilli jam (v)
– Mini Shepherds pie
– Mini vegetable pie (v)
– Mini toad in the hole
– Tiny black olive scones with home made humus (v)
– Parmesan cheese straws with rosemary and black pepper (v)
– Warm Hartley’s sausage with a honey and mustard grain glaze
– Sea bass gravlax served in a clam shell
– Poppy seed scones with cream cheese and chives (v)
– Prawn cups with a mango and lime salsa.
– Warm mushroom and thyme tartlets (v)
– Warm chicken fillets with a herb and garlic crust and tarragon dip
– Celery boats with Yorkshire Blue (v)
– Crostini with a sweet red pepper and olive tapenade (v)
– Mushroom and garlic bouche (v)
– Hot smoked oysters wrapped in bacon.
– Warm beef filled Yorkshire puddings.
– Brie and red onion tartlets (v)
– Warm tiger prawns with a sticky whisky and lime dressing.
– Greek salad skewer.
– Smoked salmon blinis with crème fraiche and horseradish.
(v) vegetarian

SHOT GLASS CANAPES

Shot glasses of food prepared in layers, these are served with teaspoons and
are lovely served as canapés or a larger version for table starters.
– Shrimp or prawn cocktail.
– Avocado cream cheese and smoked salmon.
– French dressed salad with pears and Roquefort (v)
– Coronation chicken with fresh mango and lime.
– Free range egg and cucumber (v)
– Gazpacho
– Bloody Mary and celery

TABLE SHARING STARTERS

– Jerk pulled pork with a watermelon salad with crostini
– Gruyére and red onion tear and share bread with a mixed salad of your
choice.
– Baked camembert with fresh rosemary and garlic and warm baked bread
– Continental meats, fish, olives, sweet peppers and artichokes with focaccia
– A salad of smoked salmon, smoked chicken, free rage eggs, avocado, new
potato, green beans, chicory and watercress served dressed with tear and
share bread.
– Aubergine and coriander dip with tortilla and roasted mediterranean
vegetables

TRADITIONAL STARTERS

All our starters are served with our own fresh bread.
– Smoked haddock, gruyere and saffron tart with a
green dressed salad
– Leek and potato soup with a rocket pesto (v)
– Smoked salmon and prawns with a lime and whisky sauce.
– Mulled pear, stilton and pine nuts with a lightly dressed salad (v)
– Smoked mackerel pate with a watercress salad.
– Goats cheese tart with red onion marmalade & a sun blushed
tomato salad.
– Butternut squash soup with fresh chillies and crème fraiche (v)
– Chicken liver pate with our own apple and plum chutney.
– Buffalo mozzarella with an antipasti salad (v)
– French onion soup with gruyere toast (v)
– Avocado, prawn and fennel cocktail (v)
– Field, shitake and chestnut mushrooms with quails eggs and
a green bean salad (v)
– Pea and mint soup (v)
– Potted pork- braised slowly with juniper and serve with warm
granary bread and spiced apple chutney.

MAIN COURSE

All main courses are served with potatoes and fresh vegetables.
– Free range chicken with a thyme and rosemary sauce.
new potatoes, carrot and swede mash and French beans.
– Roast sirloin of beef and Yorkshire pudding
roast potatoes, root vegetables and horseradish sauce.
– Award winning Masham pork sausage with olive oil mashed
potato, carrots and beans and caramelised onion gravy.
– Slowly braised lamb shank with tomatoes, rosemary and garlic.
new potatoes with roasted root vegetables.
– Salmon filet with a lime and coriander sauce.
– Roast pork with crackling
roast new potatoes, creamed leeks and baton carrots
– Venison stew with blackberries potato and celeriac mash,
caramelised carrots and braised cabbage
– Roasted sea bass with mediterranean vegetables and a tomato
salsa

SELF CARVE MAIN COURSE

Choose a guest per table to act as chef! Carving knife and fork, chefs hat and apron included.
All vegetables served family style in bowls at your table with jugs of gravy.
Roast sirloin of beef with Yorkshire pudding…
Slow roast shoulder of lamb with lemon and fresh thyme roasted potatoes…
Slow roast pork with rosemary and garlic potatoes…..
A mixture of hot potatoes, vegetables or salads can be served with anyone of
these depending on the season, please ask for suggestions

VEGETARIAN MAIN COURSE

– Mushroom and spinach wellington.
– Aubergine baked with olive oil and stuffed with
cous-cous, fresh coriander, plumb tomatoes, chickpeas and
mozzarella and roasted pine nuts served with a fresh tomato sauce.
– Goats cheese and char-grilled vegetable tart.
– Shitake and field mushroom lasagne.
– Spinach and cheese roularde with a creamy herb sauce
– Roasted vegetable stack with grilled halloumi and chilli,
basil pesto and parmesan
– Mushroom and white truffle risotto served with rocket and parmesan
– Roasted Butternut squash and sweet potato risotto

PUDDINGS AND DESSERTS

– Lemon and lime curd pavlova with dark chocolate and passion fruit
– Warm apple and raspberry upside down pudding with vanilla ice cream.
– Crème brulee with short bread hearts and crystallised roses.
– Pavlova with a compote of seasonal fruit and a berry
sauce.
– Rich dark Green and Blacks chocolate pots with a light ginger
biscuit
– Vanilla cheesecake with seasonal fruit topping and chocolate shards
– Sticky toffee pudding with a caramel sauce and vanilla ice cream.
– Tunisian Orange cake with a caramelised cinnamon and
star anise glaze and crème fraiche.
– Lemon tart with a fresh berry compote and chantilly cream.
– Apple pie with our own vanilla custard.
– Mulled pears with a dark chocolate sauce and crème fraiche.
– Sparkling baked Alaska.
– Seasonal fruit crumble and hot vanilla custard
– Vanilla shortbread with chantilly cream and strawberry compote

CHEESE PLATTERS

A cheese board serving 10 guests – £5.00 per person.
Each served with home made chutney, celery, grapes and oat cakes.
Yorkshire – a selection of 4 local cheeses.
International – a selection of 4 world cheeses.

SAMPLE MENUS

Prices are given on enquiry and are dependant on the number of guests and
your venue location and facilities. All prices given are per person and include
table service, crockery, cutlery and table linen.
We are not VAT registered.

Menu A

Canapés
Warm Hartley’s sausage with a honey and mustard seed dressing
Crostini with a red pepper and olive tapenade
Smoked salmon bilinis with crème fraiche and horseradish
Starter
Brie and caramelised red onion tart with a baby leaf salad
and raspberry vinaigrette
Served with home made granary and honey bread
Main course
Free range chicken breast with a rosemary and thyme sauce
Buttered new potatoes
Baton carrots and green beans
Dessert
Crème brulee with vanilla shortbread heart
and a crystalised rose petal
Tea or coffee

Menu B

Canapés
Prawn cups with a mango and lime salsa
Celery boats with Yorkshire Blue
Chicken fillet with a chilli jam
Starter
Leek and potato soup
served with cheese and chive bread
Main course
Slowly braised lamb shank with tomatoes, rosemary and garlic
Potato and celeriac mash
Roasted root vegetables
Dessert
Tunisian Orange cake with a caramelised cinnamon and
star anise glaze and crème fraiche
Tea or coffee

Menu C

Canapés
Smoked oysters wrapped in bacon
Blinis with cream cheese and chives
Crostini with caramelised red peppers
Starter
Goats cheese tart with a lightly dressed salad & red onion marmalade
Pumpkin & sunflower seed bread
Main course
Moroccan spiced chicken cooked very slowly
Cous-cous with char grilled vegetables
Mixed salad
Dessert
Banoffee pie with dark chocolate
Coffee or tea

Menu D

Canapés
Smoked salmon blinis
Mushroom bouchée
Poppy seed scones with cream cheese and chives
Starter
Caramelised red onion soup with cheddar croutons
Main course
Roast sirloin of beef, Yorkshire pudding
Roast potatoes, creamed leeks and baton carrots
Pudding
Apple and blackberry crumble with our own vanilla sauce
Coffee or tea

Menu E

Canapés
Duck pate on soda bread
Brie and red onion tartlets
Poppy seed scones with cream cheese and chives
Starter
Mulled pears and stilton with a lightly dressed pomegranate salad
Main course
Roast sea bass with mediterranean vegetables
and a tomato salsa
Dessert
Green and blacks chocolate pots with ginger biscuit
Coffee or tea

Menu F

Canapés
Poppyseed scones with cream cheese and smoked salmon
Mini toad in the whole
Mushroom bouchée
Starter
Baked camembert to share with rosemary and garlic and warm crusty bread
Main Course
Slow roasted whole pig
served with lots of crackling, caramelised apples and pears
and roasted vegetables.
Pudding
Sticky toffee pudding with a caramel sauce
and vanilla ice cream
Coffee or tea