Conference & Banqueting Menus 2020 · Waterford farm rack of lamb, Doreen’s black pudding...
Transcript of Conference & Banqueting Menus 2020 · Waterford farm rack of lamb, Doreen’s black pudding...
Conference & BanquetingMenus 2020
Fork & Finger FoodToasted mature cheddar & pickle panini
Tempura cod goujons, pea pureetartare sauce
Traditional haggis, neeps & tattieswhiskey cream
Katsu chicken curry, sticky jasmine rice
Smoked salmon, spring onion& brie quiche
Sun blushed tomato & bocconcini pizza toasted pine nut, young basil
Oak smoked Wensleydale bacon rollEnglish mustard emulsion
Himalayan aged salt beef burgerYorkshire blue cheese
Wensleydale smoked bacon
Truffle macaroni cheese, parsley& herb crumb
Free range saddleback pulled porkshoulder, Bramley apple compote
Salt & pink peppercorn squid, saffron aioli
Butternut squash & beetroot potatoscone pizza, Ribblesdale goats cheese
5hr braised Ox cheeks, KingEdward mash, crisp shallot rings
Tempura king prawnssweet & sour vegetables
Buttermilk chicken burger, Worcestershire mayonnaise, smoked cheddar cheese
Slow cooked Yorkshire beef chillicrisp baked potato, soured cream
Vegan OfferingsCauliflower & broccoli fritters, lightly spiced curried dip
Five bean chilli, long grain rice, baked tortilla chips
Buddha bowl - crushed edamame bean, pomegranate seedsshaved fennel & seasonal leaves
Vegetable peel pakoras, avocado & lime puree
PLEASE CHOOSE THE SAME ITEMS FOR ALL YOUR PARTY
Conference Lunch
StartersSmoked haddock fish cake, homemade tartare sauce
fresh lemon & seasonal leaves
Cream of butternut squash soup, pickled wild mushrooms
Pressed Yorkshire ham, piccalilli, poppy seed toast
Main Courses6 hr slow cooked limousin dry aged blade of beeffondant potato, chestnut mushrooms, fine beans
Pan fried fillet of salmon, crushed new potatoesspinach, white wine & herb veloute
Roast Yorkshire chicken supreme, creamed potatosavoy cabbage & pancetta, sherry cream
DessertsClassic crème brûlée, lemon shortbread
Salted caramel & dark chocolate tart
Baked meringue, vanilla cream, seasonal fruits
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Freshly brewed tea and coffee with petit fours
SET TWO COURSE PLATED LUNCHPLEASE SELECT 1 STARTER & 1 MAIN OR 1 MAIN & 1 DESSERT
10 PEOPLE OR UNDER HAS TO BE PLATED
Two Course ConferenceWorking Lunch
A selection of sandwiches
Grantley Hall pork & apple sausage roll with fennel seeds
Salad of the season
Smoked salmon blinis with crème fraÎche
Lightly salted hand cooked crisps
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Seasonal fruit platter
Triple chocolate brownie, mixed berry & mint compote
Conference Barbeque
Barbequed pulled pork shoulder, red cabbage& apple slaw, ciabatta roll
Olde English sausages, caramelised onionsEnglish mustard emulsion
Spicy lamb koftas, minted onions
8oz Yorkshire beef burger, baby gemtomato relish, glazed brioche bun
Mediterranean vegetable brochetteslemon & rosemary oil
Barbecue curried cauliflower steaks
Chickpea & sweetcorn burger
CanapésMAIN HALL
Wild Scottish red’s venison carpaccio, celeriac remouladepumpernickel, young rocket
Red onion confit, Yellison goats curd, rosemary shortbread
Royal smoked salmon, blinis, avruga caviar
Pressed banham chicken, tarragon, purple potato, pea puree
Ratatouille tart, cream cheese, crisp basil
White crab, sweetcorn & spring onion choux bun
Pulled ham hock roulade, homemade piccalilli, seeded toast
Marinated feta, kalamata olive, sun-blushed cherry tomato
Prosciutto, white bean, pesto, crisp puff pastry
Smoked trout mousse, cucumber, lemon & dill
Smoked chicken tartlet, spiced mayonnaise, fresh mango
Coldwater prawns, bisque mayonnaise, pea tendrils
Vegan CanapésRatatouille, coriander, chilli jam
Wild mushroom & thyme pate, truffle & shallot salsa
Roast butternut squash, beetroot chutney, scallions
Sun-blushed tomato, charred courgette, baked aubergine
CanapésGARDEN PAVILION
Wild Scottish red’s venison carpaccio, celeriac remoulade pumpernickel, young rocket
Wild mushroom & Yorkshire blue arancini, ramson aioli
Royal smoked salmon, blinis, avruga caviar
Roasted free range Welsh black pork belly, cauliflower, prune
Red onion confit, Yellison goats curd, rosemary shortbread
Smoked trout mousse, cucumber, lemon & dill
Panko mozzarella, chilli jam, Longley soured cream
Doreen’s black pudding sausage roll, lovage salsa, dried bacon
Butternut squash tartlet, truffle emulsion, spring onion
Smoked haddock fish cake, saffron emulsion, caperberries
Pressed banham chicken, tarragon, purple potato, pea puree
Blow torched king prawns, pea tendrils, bisque mayonnaise
Vegan CanapésSeeded tofu, coriander, chilli jam
Wild mushroom arancini, truffle & shallot salsa
Roast butternut squash, beetroot chutney, scallions
Sun-blushed tomato, charred courgette, baked aubergine
Two Course Buffet Lunch
StartersSoup of the season with freshly baked bread
Platter of cured fish, smoked fish and seafoodwith a selection of seasonal salads
Platter of cold meats served with chutney & pickleswith a selection of seasonal salads
Main CoursePLEASE SELECT 2 OF THE FOLLOWING:
6hr slow cooked Yorkshire beefbourguignon in red wine gravy
Five bean chilli, long grain ricebaked tortilla crisps
Poached fillet of salmon, mussel& saffron vinaigrette
Free range Welsh black pork bellysherry & prune jus
Pan fried sea bream filletlangoustine bisque
Courgette & aubergine falafel, babaganoush, broad beans & mint
Roast root vegetable & creamedleek mashed potato pie
Seared sea trout fillet, white wine& chive velouté
Roast herb fed chicken supremecafé au lait sauce
SET TWO COURSE PLATED LUNCHPLEASE SELECT 1 STARTER & 1 MAIN OR 1 MAIN & 1 DESSERT
MINIMUM 10 PEOPLE OR OVER FOR CONFERENCE BUFFET
Potato OptionsPLEASE SELECT 1 OF THE FOLLOWING:
Chive buttered new potatoes
Fondant potatoes
Goose fat roast potatoes
Croquette potatoes
Vegetable OptionsPLEASE SELECT 1 OF THE FOLLOWING:
Fine beans, petit pois, broccolini
Roast root vegetables & red onion
Cauliflower & broccoli cheese
Vichy carrots
Dessert OptionsPLEASE SELECT 1 OF THE FOLLOWING:
Seasonal fruit platter
Lemon posset with raspberries
Salted caramel & chocolate tart
Baked vanilla cheesecake
Selection of Yorkshire & British artisan cheeses,quince paste, chutney, crackers & wafers
Banqueting Menu 1.
Rillette of salmon, crème fraÎche, endive, chicory & orange
Soup of the season
Home smoked free range Thirkleby duck breast, granny smith apple, bramble gel, watercress, hazelnut
~6hr slow cooked limousin dry aged blade of beef, Wharfe
Valley oil mash, Bourguignon garnish, red wine jus
Sea trout fillet, fennel flame, spinach, vegetable pearlswhite wine & herb cream
Roast Yorkshire chicken supreme, truffle potato terrinecabbage & pancetta, morel sauce
~Baked Madagascan vanilla & pistachio cheesecake
Yorkshire rhubarb sorbet
Chocolate & orange mousse, charred citrus segments
Classic crème brûlée, hazelnut shortbread
SAMPLE SOUPS
Cream of puy lentil, confit rabbit, lemon thyme (Spring)Asparagus velouté, shaved asparagus, quail’s egg (Summer)
Butternut squash soup, cumin crispbread, pickled mushrooms (Autumn)Leek & potato chowder, extra mature Yorkshire cheddar
scone, grain mustard butter (Winter)~
Coffee, tea & petit fours
Banqueting Menu 2.
Free range herb fed chicken & smoked ham terrine pickled wild mushrooms, tarragon mayonnaise
Classic prawn cocktail, little gem & herb salad Bloody Mary dressing
Twice baked goats cheese souffle, compressed pear caramelised walnuts, watercress
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Baked cod loin, sea vegetables, pea puree langoustine bisque
Large white pork fillet wellington, spinach & gruyere ratatouille flavours, kalamata olives
Braised shoulder of texcel lamb, lovage crumb roast root vegetables, red wine jus
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Warm rose & almond tansy pudding, redcurrants Rodda clotted cream
Salted dark chocolate delice, coconut sorbet toasted coconut
Buttermilk panna cotta, seasonal fruits~
Coffee, tea & petit fours
Banqueting Menu 3.
Glazed & marinated figs, Yellison goats curdcrisp pastry, pickled walnuts & sorrel
Dry aged Yorkshire beef fillet carpaccio, parmigianoreggiano, beer battered shallot rings, rocket
Royal smoked salmon fillet platter, shallotegg, lilliput capers, lemon
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Roast dry aged sirloin of charolais beef, Yorkshire puddingroast chateau potatoes, seasonal vegetables, pan roti
Wild sea bass fillet, violetta potatoes, heritage carrotsmussel & saffron cream
Seared free range Thirkleby Mill duck breast, butternut squashpak choi, trompette mushrooms, all spice jus
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Gateau Opera, single origin coffee bean ice cream
Strawberry shortcake pie, Stamfrey Farm clotted cream ganache
White chocolate & raspberry parfait, champagne sorbet
Coffee, tea & petit fours
Banqueting Menu 4.
Hand picked crab & lobster salad, radish, pink lady applepea panna cotta, lobster oil
Ballotine of duck liver, sauterne jelly, crimsongrapes, warm brioche
Asparagus royale, shaved asparagus, parmesanhollandaise, truffle
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60 day Himalayan salt aged beef fillet, Longley butter fondantswild mushrooms, bordelaise sauce
Waterford farm rack of lamb, Doreen’s black puddingdauphinoise potato, roast roots, fennel
Fillet of halibut, braised lentils, celeriac, beetrootoak smoked Wensleydale bacon, morel jus
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Baked meringue, Yorkshire strawberry sorbetsugared pine nuts, young basil
Salted caramel tart, Valrhona caraibe 66% chocolate ganacheconfit mango, yuzu gel, dehydrated chocolate mousse
Selection of Yorkshire & British artisan cheeses, quince pastechutney, crackers & wafers
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Coffee, tea & petit fours
Menu Upgrades
Amuse Bouche
SoupsPea velouté, spearmint oil
Butternut squash soup, cumin crispbread, pickled mushrooms
Courgette & rosemary velouté, courgette fritter
Chilled tomato gazpacho, Wharfedale chilli rapeseed oil
Seasonal vegetable & herb broth
Plated Warm truffle custard, beech mushrooms
toasted fennel bread
Yorkshire ham pressing, piccalilli, pumpernickel
Cured salmon, Longley crème fraÎche, grapefruit
Crabley goat’s curd, beetroot carpaccio, roast hazelnut
OUR HEAD CHEF LUCY HYDER CAN PERSONALLY BESPOKE YOUR MENU SHOULD YOU CHOOSE TO DO SO.
ALTERNATIVELY, PLEASE SEE BELOW SOME UPGRADE OPTIONS YOU CAN ADD TO YOUR MENU TO ENSURE YOU AND YOUR GUESTS DINE
WITH DELIGHT IN OUR COMPANY.
Fish Course Sea trout fillet, creamed potato, white wine & herb veloute
Pan fried sea bream fillet, samphire, langoustine bisque
Wild sea bass fillet, braised fennel, mussel & saffron cream
Fillet of turbot, celeriac puree, lentil & pancetta jus
SidesChive buttered new potatoes
Goose fat roast potatoes
Creamy mashed potatoes
Seasonal green vegetables
Roast red onion & root vegetables
Vichy carrots
Sorbet CourseSicilian lemon sorbet, elderflower cordial
Grantley Hall gin & tonic sorbet, fresh lime zest
Kir royale, champagne sorbet, crème de cassis
Exotic fruit sorbet, pineapple crisp, viola
Raspberry & rose sorbet, crystallised rose petals
Cheese CourseSelection of Yorkshire & British artisian cheeses
quince paste, chutney, crackers & wafers
SoupsPea velouté, spearmint oil
Butternut squash soup, cumin crispbread, pickled mushrooms
Courgette & rosemary velouté, courgette fritter
Chilled tomato gazpacho, Wharfedale chilli rapeseed oil
Seasonal vegetable & herb broth
SorbetsSicilian lemon sorbet, elderflower cordial
Grantley Hall gin & tonic sorbet, fresh lime zest
Kir royale, champagne sorbet, crème de cassis
Exotic fruit sorbet, pineapple crisp, viola
Raspberry & rose sorbet, crystallised rose petals
Package 1Glass of Ruinart Champagne
½ bottle of house wine per personWhite: Talisman Gruner Veltliner, Turi Chardonnay
or Ca’ Tesore Pinot GrigioRed: El Picador Merlot, Nero d’Avola Rupe Secca
or Pinot Noir Les Argelieres
Tea, coffee per person
Package 2Glass of Ruinart Blanc de Blanc Champagne
½ bottle of superior wineWhite: Testut Chablis, Bailly Sancerre, Anima Chenin Blanc
Hawkes Bay Chardonnay or Cristom ViognierRed: Plentitude Madiran, Aloxe Corton Gramont, St Emilion
Grand Cru, Difese San Guido or Samsara Syrah
Tea, coffee per person
COCKTAILSIt is possible to substitute arrival Champagne for a cocktail of your choice. The time required to createindividual cocktails is much lengthier so individual consultations will be undertaken on such requests.
Drinks Menu
Glass of Dom Perignon Champagne½ bottle of prestige Bordeaux, Burgundy or other premium vintage
Wine chosen after consultation with the Sommelier about guests requirements and once menu has been selected
Tea, coffee and liqueur or port per person
Deluxe Package