Weddings

• Home cured beef bresaola with baby leeks and micro greens
• Ballotine of salmon with chevre herb cheese and semi-dried tomatoes
• Ham hock presse, homemade piccalilli and wholemeal bread
• Seasonal Lebanese salad, marinated feta, watermelon, radish, cucumber fregola and mint (v)
• Home cured gravadlax, potato pancake, pickled cucumber, dill and English mustard
• Smoked chicken & pistachio tian, seasonal leaves, crisped pancetta and a sherry shallot dressing
• Marinated and delicately spiced prawns, baby gem salad with homemade focaccia
• Sautéed woodland mushrooms in a light pastry box, roasted egg & a truffle butter foam (v)
• Chicken liver and foie gras parfait, brioche and red onion chutney
• Crispy guinea fowl salad
• Yellow split pea soup with flaked Yorkshire outdoor reared ham and chive cream
• Goat's cheese and chilli jam arancini, chorizo and tomato essence

All mains served with seasonal vegetables.

• Escalope of salmon with fish velouté risotto, potato scales and dill
• Shin of beef slow braised in Madeira wine, mustard seed sauce and silky parsnip and potato
• Trio of lamb: oven roasted lamb cutlet, mini shepherd's pie and herb encrusted fillet with fondant potato
• Slow braised ox cheek, silky maris piper potato & root vegetables
• Roasted salmon supreme with baby peas, pancetta and gem hearts - à la française
• Sautéed free-range chicken breast, bread and tarragon pudding
• Yorkshire reared lamb cutlets, pan roasted potato, tomato fondue and light lamb and cumin jus
• Slow cooked feather blade of beef with red wine and smoked bacon mash
• Curried cod loin steak, salsa of clams and mussels with a light aioli
• Corn-fed chicken supreme with a velouté of broad beans, thyme and bacon
• Baked hake with celeriac purée, a red wine sauce and Parma ham
• Confit duck leg, garlic crust with a cassoulet of beans
• Braised shoulder of beef with Ilkley ale, onions and Yorkshire outdoor reared bacon
• Rare breed pork chop, savoy cabbage, black pudding mash with a cider and thyme jus
• Slow cooked belly pork with cavalo nero and sweet potato mash
• Traditional roast of Yorkshire beef, leg of lamb or pork loin

• Chocolate marquise with seasonal berries
• Classic Italian tiramisu
• Seasonal fresh fruit and berry crumble with crème anglaise
• Chocolate pavé with caramel ice cream
• Sticky toffee pudding with butterscotch sauce
• Caramelised lemon tart with cassis coulis and vanilla cream
• Baked New York style cheesecake with rhubarb compote
• Raspberry and stem ginger crème brûlée with shortbread fingers