Spring / Summer Menu

Set Wedding Menu

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


– Pea and Ham Soup, Mint Crème Fraiche
– Tomato and Roasted Red Pepper Soup, Pesto Oil
– White Onion Velouté, Garlic Croutons
– Broccoli and Yorkshire Blue Cheese Soup with Blue Cheese Beignets
– Ham Hock and Black Pudding Ballotine, Pea and Parmesan Crush
– Warm Asparagus and ‘Yorkshire Fine Fettle’ Cheese Salad with Cherry Tomatoes, Red
Chard, Croutons and Soft Boiled Hen’s Egg
– Ogen Melon, Orange, Pink Grapefruit & Rocket Salad with Raspberry Vinaigrette
– Duck Liver & Pork Terrine with Apricot & Lime Chutney, Wholemeal Toast
– Chicken Liver Parfait with Pear Chutney and Toasted Brioche
– Wensleydale Cheese & Blueberry Tartlet with Herb and Baby Leaf Salad
– Home Smoked Chicken Caesar Salad, Focaccia Bread
– Smoked & Cured Fish Platter with Horseradish Cream and Pumpernickel
– Avocado and Crab in a Filo Basket with Lime Dressing
– Salmon, Lime, Garlic, Ginger & Coriander Wrapped in Filo Pastry on Wilted Spinach
and Hollandaise Sauce
– Warm Seared Mackerel Niçoise Salad

Main Courses

– 12 oz. Sirloin Steak Matured for 21 Days with Roast Shallots, Tomatoes and Field
Mushrooms, Béarnaise Sauce and Fine Beans (Steak cooked medium) {Supplement £2.50}
– Corn-fed Supreme of Chicken on Lentil du Pays with Asparagus Spears, Crisp
Pancetta and Chicken Velouté
– Supreme of Guinea fowl with Confited Guinea Fowl Leg Ballotine, Sweet Potato
Puree & Madeira Jus, Fondant Potato and Sugar Snap Peas
– Fillet of Seabass with Smoked Salmon & Prawn Risotto, Fennel Tempura
– Trio of Salmon (Roasted Salmon Fillet, Salmon Fishcake, Salmon in Filo with Lemon
Butter), Remoulade Sauce & Vegetable Linguine
– Rump of Swaledale Lamb on Marjoram and Spring Onion Rosti, Provençale
Vegetables, Honey and Lemon Jus (Lamb cooked medium)

– Tournedos Rossini (Fillet Steak Matured for 21 Days with Foie Gras Pâté Crouton),
Bordelaise Sauce, Dauphinoise Potatoes and Green Vegetables Fricassee (Steak
cooked medium) {Supplement £4.75}
– Monkfish Wrapped in Smoked Bacon on Crushed Indian Spiced Butter Beans, with
Onion Bhaji, Mint Yoghurt and Poppadum
– Roast Fillet of Pork Parisienne (Fillet of Pork Wrapped in Bacon in a Mushroom,
Sherry, Parmesan & Cream Sauce) with Spinach and Sautéed Potatoes
– Breast of Duck, Spring Onion Rosti, Beetroot Purée and Green Peppercorn Sauce
with Stir-fried Vegetables (Duck cooked medium) {Supplement £2.50}
– Roasted Red Pepper, Feta Cheese & Tomato Roulade with Gazpacho Sauce, Herb and
Pine Nut Salad.
– Aubergine, Tomato and Mozzarella Lasagne with Rocket and Parmesan Salad, Garlic


– Sticky Toffee Pudding with Caramel Sauce and Homemade Vanilla Ice-cream
– Individual Summer Pudding with Clotted Cream
– Trio of Mini Lemon Puddings (Crème Brûlée, Lemon & Almond Macaroon, Lemon Jelly
with Lemon Curd) {Supplement £1.50}
– Trio of Mini Chocolate Puddings (Belgian Chocolate Brownie, White Chocolate Crème
Brûlée, Florentine with Crème Fraiche and Tuille {Supplement £2}
– Tropical Fresh Fruit Salad in a Brandy Snap Basket, Homemade Raspberry Ripple
and Liqueur Ice-cream
– Individual Pavlova of Banoffee Ice-cream, Bananas and Caramel Sauce
– Passion Fruit Pannacotta with Macerated Strawberries and Stem Ginger Biscuit
– Warm Apricot & Cardamom Tart and Crème Anglaise
– Our own version of an Arctic Roll (Coffee Sponge wrapped around a Chocolate &
Mint Parfait with Tia Maria Syrup)
– St Clements Bread & Butter Pudding with Lemon Crème Patisserie
– Local Cheeses (Mature Wensleydale, Mrs Belle’s Blue & Monk’s Folly with Oatcakes &
Red Onion Jam) {Supplement £3.75}
Coffee & Tea

Pot of Yorkshire Tea or a Cafétier of Freshly Ground Coffee served with a
Belgian Chocolate  (supplement of £2.50pp)
Prices are based on a minimum of 50 people