Menus O ne of the ways that we make the experience bespoke is to price the individual courses

rather than the whole menu, allowing you to create the perfect menu at a cost that suits you. Starters and mains are split into three price brackets, with sweets into two. We ask that you pick one option from each course. However it is possible to pick 2 or 3, but a pre-order of guests choices would be needed.

Starters (£4.00 per head)

Pearls of melon marinated in mint and honeyPlaice goujons with dill and chive yoghurt

Chicken liver and brandy pâtéTraditional prawn cocktailCarrot and coriander soup

Chunky vegetable brothTomato and basil soupLeek and potato soup

Starters (£5.00 per head)

Aubergine, mozzarella, tomato and confit red onion tower with herb oilSmoked haddock fish cake with Florentine(spinach) sauce

Gravadlax (cured salmon) and buttered granary breadMushroom risotto with melted brie and truffle oil

French onion soup with a croque monsieurGriddled asparagus with white butter sauce

Assiette of melon with a ginger glazePea and mint soup

Starters (£6.00 per head)

Seared tuna with marinated fennel, red onion, roket and white truffle dressingBlack pudding tower with puff pastry and whole grain mustard sauceConfit potato and smoked mackerel terrine with griddled aubergineSmoked salmon, prawn and cream cheese roulade with watercress

Tiger prawns in beer batter with sweet chilli and roketSmoked chicken and panacetta salad

Main Course-Buffet Options-

Mains Buffet(£10.00 per head)

Cold plated buffet consisting of:Pear, fennel, watercress salad with mustard dressing

Tomato, mozzarella and basil with balsamicFine green beans and buttered almondsWhole fillet of salmon with bean salsa

Minted new potatoesChicken coronationVegetarian option

Waldorf saladTossed saladSliced hamSliced beefColeslaw

Mains Buffet (£12.00 per head)

Hot carvery buffet consisting of:Poached salmon and hollandaise

Roast loin of porkTarragon chicken

Roast beef

All served with appropriate traditional trimmings: Mixed seasonal vegetables

Yorkshire puddingsRoast potatoesNew potatoes

Main Course-Individual Options-

Mains(£12.00 per head)

Slow cooked belly pork, spring onion mash and cider reductionRoast salmon steak with spinach hollandaise Poached chicken breast with a taragon sauceRoast rump of beef and Yorkshire pudding

Roasted loin of pork with crackling

Mains(£14.00 per head)

Pan roasted chicken breast with cardamon carotts and a light jusDuck breast with fondant potatoes and a cointreau sauce

Lamb shank with mashed potato and a minted jusSaffron marinated red mullet with ratatouille

Roast leg of lamb with gravy

Mains(£16.00 per head)

Pork tenderloin stuffed with an apricot forcemeat, served with a creamy rosemary and brandy sauceVenison loin, sweet potato puree, herb salad and red wine vinaigrette8oz beef fillet with a wild mushroom gratin and a red wine reduction

Green herb risotto with saute king scallops and hollandaise sauceRack of lamb with black pudding and a madeira sauce

Vegetarian Choices(£11.00 per head)

Sun dried tomato, mozzarella and spinach canneloni, baked in a parmesan sauce5 onion risotto with fried leeks and a red wine olive reductionRed onion and goats cheese tartlet with balsamic reduction

Buttered leek and Gruyère tarte au tin

Vegetable Accompaniments Please select 2 from each list to accompany the main course:

Dauphinoise potatoes with sageSauté potatoes with paprikaLemon and parsley risotto

Vietnamese rice saladMinted new potatoes

Roast potatoes

Glazed carotts with thyme and garlicSeasonal baby vegetablesHoney glazed parsnipsCourgettes provencale

Braised red cabbageCauliflower cheese

Sweets(£4.00 per head)

Steamed ginger sponge and crème anglaisTraditional apple crumble and custard White chocolate and baileys mousse

Raspberry and hazelnut pavlovaStrawberry Eton messSticky toffee pudding

Lemon possett

Sweets(£6.00 per head)

Assiette of waffles with maple syrup and vanilla ice-creamApricot bread and butter pudding with crème anglais

Pineapple marinated in mint and kirschMixed berry compote with vanilla panacottaHot chocolate fondant with vanilla ice cream

White chocolate and pistachio cheesecakeOrange and passionfuit torte.

All meals are served with tea and coffee

Cheese and biscuits served as an additional course (£2.50 per head)

HARROGATE MASONIC HALLE-mail: info@harrogatemasonichall.com

Telephone: 01423 504473 Mobile: 07903 859 977Masonic Lodge, Station Avenue, Harrogate, North Yorkshire, HG1 5NE

Evening Party Menu(£7.50 per head)

Finger buffet consisting of :Mini Yorkshire puddings with beef and creamed horseradishMini Yorkshire puddings stuffed roast pork and apple sauceFoccacia bread with olive tapenade and sun dried tomatoes

Bruchetta of smoked salmon, chive and dill yoghurtBruchetta of hummus, roket and roasted peppers

Bruchetta of mushroom, bacon and tomatoBaked and stuffed new potatoes

Selection of sandwichesChicken goujons

Sausage rollsPork piesSamosas

Roast beef/pork baguettes with chunky chips and gravy (£6.00 per head)

Bacon and sausage butties (£3.00 per head)Home-made chunky chips (£1.00 per head)

Hog roasts are available, please call for information

I hope these menus are of interest to youPlease don’t hesitate to contact us if you require any further information

Adam Vear, Catering Director