Reception Menus - Creating Your Menu

In order to plan your wedding menu, you would normally choose one dish for each course.

A choice of up to three dishes can be offered to your guests for each course. This must be planned before you send your invitations and we will provide you with order forms at this time which should be returned to us seven days prior to your Wedding. This option adds £1.85 per person to you overall menu price.

Each course can be selected from any price band.

Canapes – These are optional
A selection of Canapes can be served to your guests while the reception drinks are served and your photographer works.

A selection of our most popular hot and Cold Canapes such as Guacamole,  Smoked Salmon Roulade, Chicken Pate, Herb Crostinis with Parma Ham and Cherry Tomato and a selection of Filo Parcels
£3.65


Starters

Pricee  Band A

A Homemade soup of your choice – please make your choice from the soup selections below
Crown of Seasonal Melon drizzled with a mixed Berry Coulis and served with Lemon Sorbet
A traditional Cocktail of fine Coldwater Prawns with freshly made Marie Rose Sauce, Lettuce and Brown Bread and Butter
Smooth Chicken Liver Pate served with Cumberland Sauce and Melba Toast
£6.50

Price Band B

Salmon and Seabass Terrine served with a Lemon and Peppercorn Dressing
A wedge of English Brie coated in a Pesto Crumb and served with a Lime and Cranberry Dressing
Gateau of Smoked Salmon and Halibut with Cream Cheese and Prawns served on mixed Leaves
Braised Thirsk Black Pudding with an Apple and Grape Chutney
An Antipasto of Continental Meats, toasted Pinenuts, Sunblushed Tomatoes and flaked Parmesan
£7.95

Main Courses

Price Band A

Baked Fillet of Scottish Salmon topped with caramelised Red Onions and set on a Cheese and Chive Sauce
Freshly roasted Loin of Pork served with caramelised Apple and Red Wine Sauce
Roasted Breast of Chicken filled with a Sage and Onion Stuffing and served with a White Wine and Mushroom Sauce
Roast Local Turkey with Homemade Seasonings, Chipolata Sausage and Cranberry Sauce
£18.50

Price Band B

Fresh Monkfish Tail topped with a Pesto Crumb and set on a light White Wine Cream
Sauteed Breast of Chicken served with a Dianne Sauce of Mushrooms, Shallots, White Wine and Cream
Chicken Palermo – Breast of Chicken stuffed with Mozzarella, wrapped in Parma Ham and set on a fresh Tomato and Basil Coulis
Freshly Roasted Topside of Local Beef with Yorkshire Pudding
£19.95

CARVED BUFFET MAIN COURSE

Honey Roast Ham
and
Roast Topside of Beef marinaded in Red Wine and Herbs
and
either Dressed Whole Salmon or Roasted fresh Local Turkey

Served with steamed New Potatoes and the following selection of Salads: Rice and Crisp Vegetable Salad, Coleslaw, Cheddar and Green Grape Salad, Dressed Tomato and Cucumber, Tossed Mixed Leaves and Penne Pasta Salad with Roasted Peppers and a Balsamic Dressing.

£21.00


Desserts

Price Band A

Homemade Vanilla Crème Brulee served with Mixed Berries and a finger of freshly baked Shortbread
Chef’s Strawberry Cheesecake served with Double Cream
Chef’s Summer Fruits Mousse served with a Tuile Biscuit
Homemade Apple Pie served warm with Double Cream
Chef’s Profiteroles filled with Cream and served with a rich Chocolate Sauce
Eton Mess – crushed Meringue with fresh Strawberries and whipped Cream
£6.50


Price Band B

Chef’s Sticky Toffee Pudding served with warm Toffee Sauce and Fresh Cream
Homemade White Chocolate and Raspberry Cheesecake
Chef’s Chocolate and Baileys Cheesecake served with Double Cream
Individually baked Brioche Bread and Butter Pudding with Vanilla Custard
A selection of Yorkshire Cheeses with Crackers, Celery and Grapes
£7.25


Coffee and Tea served with Cream and Mints £1.75
Coffee and Tea served with Cream and Petit Fours £2.00