Autumn / Winter Menu

Set Wedding Menu

Three Courses £40 per person
(Please select a maximum of 3 starters, 3 main courses and 3 desserts)


– Butternut Squash Soup, Parmesan Crouton
– Mussel Chowder
– Roasted Honey Parsnip Soup with Thyme
– Cauliflower Chowder with Yorkshire Blue Cheese Beignets
– Twice Baked Ryedale Cheese Soufflé with Spiced Pear and Hazelnut Salad
– Marinated Wood-pigeon with Wild Mushroom Fricassee on a Crouton, Shallot Purée
and Cooking Juices
– Salmon Gravadlax with Pickled Beetroot and Horseradish Cream
– Goats Cheese, Fig and Beetroot Salad, Walnut Dressing
– Beef Carpaccio, Rocket and Parmesan Salad {Supplement £1.00}
– Chicken Liver Parfait with Pear Chutney and Toasted Brioche
– Confit Duck Ballotine, Orange and Chard Salad, Pomegranate Dressing
– Duo of Smoked Haddock (Fishcake and Poached Fillet), Butter Sauce and Soft Boiled
Hen’s Egg
– Duck Liver and Pork Terrine, Red Onion Confit, Mixed Leaf Salad and Wholemeal
– Cranberry and Brie Filo Parcels with Rocket and Sun-blushed Tomato Salad and
Balsamic Dressing
– Wild Mushroom Risotto, Parmesan Wafer

Main Courses

– Roasted Rib-eye of Beef with Carrot and Swede Mash, Winter Cabbage and Rich Beef
– Corn-fed Supreme of Chicken with Spicy Chorizo, Butternut Velouté and Kale
– Supreme of Guinea fowl with Confited Guinea Fowl Leg Ballotine, Red Cabbage,
Fondant Potato and Madeira Jus
– Fillet of Salmon with Fennel Confit and Herb Crushed Potatoes
– Fillet of Seabass with Wilted Spinach and Garlic Butter

– Fillet of Swaledale Lamb with Slowly Braised Crispy Shoulder of Lamb,
Dauphinoise Potatoes, Roasted Parsnips, Honey and Tarragon Sauce (Lamb cooked
– Slow Roasted Brisket of Beef, Horseradish Dumplings, Roasted Root Vegetables,
Mashed Potato and Cooking Liquor
– Braised Shank of Swaledale Lamb, Confit Garlic and Thyme Potato Cake, Sweet Shal
lots, Juniper and Redcurrant Sauce
– Roast Loin of Pork with Sage and Honey Crumble Parisienne, Creamy Mashed Potato
and Cider Sauce
– Whole Lemon Sole with Green Salad, Capers, Anchovies and Chive Butter Sauce
– Wild Mushroom Risotto with Parmesan Crisp and Truffle Oil
– Butternut Squash and Pinenut Cannelloni with Gruyere Cheese Sauce


– Sticky Toffee Pudding with Caramel Sauce and Homemade Vanilla Ice-cream
– Pear Frangipane with Crème Anglaise
– Trio of Mini Lemon Puddings (Lemon Sponge, Lemon & Almond Macaroon, Lemon Jelly
with Lemon Curd) {Supplement £1.50}
– Chocolate Tart with Hazelnut Praline and Chantilly Cream
– White Chocolate and Rhubarb Pannacotta with Homemade Shortbread
– Steamed Treacle Sponge with Crème Anglaise
– Passion Fruit Parfait with Tuille Biscuit
– Poached Pears in Spiced Red Wine with Shortbread Biscuit & Spiced Red Wine
– Lime Cheesecake with Lemon Curd & Candid Zest
– Double Chocolate Mousse in a Brandy Snap Basket, White Chocolate & Mint Sauce
– Orange Bread & Butter Pudding with Cinnamon Ice-cream
– Local Cheeses (Mature Wensleydale, Mrs Bell’s Blue & Monk’s Folly with Oatcakes &
Red Onion Jam) {Supplement £3.75}

Coffee & Tea

Pot of Yorkshire Tea or a Cafétiere of Freshly Ground Coffee served with a
Belgian Chocolate (supplement of £2.50pp)

Prices are based on a minimum of 50 people

on January 20 • by

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