Champagne and Canapés Served in the Courtyard Tiger Prawn Tempura Dipping sauce Wild Mushroom Arancini
Truffle mayonnaise Yorkshire Chorizo Tomato and basil
Roulade of Oak Smoked Scottish Salmon,Whitby Crab and Prawns Herb salad, pickled cucumber and lemon Potato and Goats Cheese Terrine v Charred peppers, salsa Verde, soft herbs and candied walnuts STARTERS Tornedos of Aged Yorkshire Beef (Served Medium) Onion marmalade and thyme and port jus Baked Winter Vegetable, Mixed Nut and Flat Capper Brie Medallion v Wild mushroom and peppercorn sauce All of the above are complimented with seasonal vegetables and potatoes MAINS A Platter of Our Favourites From the Year Crème brulée, texture’s of chocolate and strawberry shortbread DESSERT
Freshly Brewed Coffee and Chocolate Truffles TO FINISH
A Platter of Fine Yorkshire Cheese Served from 11pm onwards FOR A LITTLE LATER...
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