wedding menus

Click here to download the Wedding menu in a PDF format.

Menus and prices applicable from 1 March 2010 – 31 March 2011

Stephen Ashburn, our Banqueting Head Chef, was awarded the prestigious “Banqueting Chef of the Year Award” at the 2008 Craft Guild of Chefs Awards. We were delighted that he was honoured with such an accolade which was closely followed by the “Conference and Banqueting Team of the Year Award” at the Hotel Cateys in November 2008.

Our menu packages include canapés served during your Reception Drinks, your three course Wedding Breakfast followed by coffee and petit fours. Stephen and his team have created the following menus for you to choose from, with each menu offering a choice of three starters, main courses and puddings. You may wish to choose a set menu where each guest will be served the same starter, main course and pudding. Alternatively you may prefer to offer your guests the choice of the three alternatives within the menu package: if so we would require a menu pre-order no later than 3 days prior to the wedding. We are obviously happy to cater for vegetarians and other special diets; however these need to be discussed in advance with your Wedding Co-ordinator.

Should you wish to serve a specific dish which is not listed, please feel free to ask our team of chefs who will do their utmost to assist you.

The Supper Party menu offers a creative selection of dishes to keep you going until late into the evening. You may choose as many items as you wish; however please cater for the total number of guests attending in the evening. For every guest arriving after the wedding breakfast has been served a charge £8.50 per person applies. On a Saturday and Bank Holiday Sunday we ask for a minimum of two choices per person.

Menu A

Cream of Leek and Potato Soup (v)
rocket infused olive oil
or
Carpaccio of Assorted Melon (v)
seasonal Pimms sorbet, mint and lime syrup
or
Chicken Liver Parfait
seasonal chutney, warm brioche

-oOo-

Paprika Roasted Chicken Breast
sage rosti, green vegetables
or
Award Winning Masham Pork Sausages
spring onion mash potatoes, caramelised onion
or
Baked Salmon Fillet
herb and Gruyere crust, carrot mash, braised leek, julienne pepper, lemon sauce

-oOo-

Sticky Toffee Pudding
Harrogate toffee sauce, vanilla ice cream
or
Strawberry and Raspberry Cheesecake Mousse
elderflower sorbet
or
Orange and Grand Marnier Creme Brulee
chocolate mint truffle, cinnamon tuille

-oOo-

Coffee and Tea
hand made Rudding Park petits fours

£56 per person

Menu B

Minestrone Soup (v)
parmesan croutons
or
Wedding Breakfast Salad
grilled tomato, poached egg, pancetta, mini sausage, hollandaise sauce
or
Smoked Haddock and Goats Cheese Tartlet
salad leaves, mustard grain dressing

-oOo-

Lamb Rump crusted with Walnut, Herb and Artichoke
tartiflette potatoes, thyme jus
or
Grilled Seabass Fillet
herb linguine, baby spinach, shellfish chowder
or
Roast Pork with Crispy Crackling
baby roast potatoes and root vegetables, apple sauce

-oOo-

Baked Chocolate Mocha Tart
espresso ice cream
or
Apple and Pecan Pudding
cinnamon custard
or
Mixed Berry Pavlova
Chantilly cream, berry sauce

-oOo-

Coffee and Tea
hand made Rudding Park petits fours

£59 per person

Menu C

Greek Salad Tartlet (v)
sun blushed tomato vinaigrette
or
Smoked Chicken Breast
beetroot and pomegranate salad
or
Locally Smoked Salmon with Caviar
green leaves, pickled cucumber

-oOo-

Roast Duck Breast
dauphinoise potatoes, wok scorched vegetables, glazed orange segments, gooseberry sauce
or
Quince Glazed Pork Belly
chilli roasted sweet potato, cassoulet beans
or
Fillet of Cod topped with Sesame Seeds
roast lime, crushed new potatoes, baby vegetables

-oOo-

Rhubarb Bakewell
rhubarb jam, almond ice cream
or
Baileys and Malteser Cheesecake
ginger biscuit, berry compote
or
Bramley Apple and Blackberry Charlotte
Poire William sorbet

-oOo-

Coffee and Tea
hand made Rudding Park petit fours

£62 per person

Menu D

Wild Mushroom Fricassee (v)
ciabatta, pesto dressing
or
Tartare of Whitby Crab and Chives
capers, parmesan crisp, red pepper dressing
or
Roast Pigeon Breast
bilberry and juniper risotto, smoked bacon jus

-oOo-

Roast Sirloin of Beef and Yorkshire Pudding
roast potatoes and root vegetables, horseradish sauce, Bordeaux jus
or
Roast Fillet of Halibut
saffron fondant, tomato, clam white wine sauce
or
Two Bone Rack of Lamb
minted lamb faggot, fondant potato, braised red cabbage, lamb jus

-oOo-

White Chocolate and Passion Fruit Fondant
praline wafer, passion fruit sorbet
or
Yorkshire Celebration
Yorkshire curd tart, local rhubarb and ginger mousse, warm ginger parkin
or
Pecan Caramel Tart
cookies and cream ice cream

-oOo-

Coffee and Tea
hand made Rudding Park petit fours

£65 per person

Canapes Selection

Four canapes will be served for each guest in your party. Should you wish to serve additional canapes these will be charged at £1 per person per canape.

Savoury

Hot

• Mini Fish and Chips
• Mini Beef and Yorkshire Puddings
• Mini Bangers and Mash, onion marmalade
• Pork Satay Skewers
• Red Onion and Brie Tartlet (v)
• Hot and Sour Tiger Prawns
• Mini Fish Cakes, tartar sauce

Cold

• Greek Salad Skewer
• Pimms and Melon Kebab (v)
• Chicken Bites (v), humous and kalamata tapenade
• Celeriac and Pear Bruschetta (v)
• Crab Mini Poppadoms
• Bloody Mary Shot (v)
• Smoked Salmon Roulade

Pudding

Hot

• Sticky Toffee Pudding Mini Square
• Mini Berry Crumbles

Cold

• Raspberry Sable Stack
• Sultana and Chocolate Eccles Cakes
• Baileys Chocolate Profiterole Lollipop
• Fondant Fancy
• Liqueur Jelly Shots

(v) – Vegetarian canapes

“Taste Reviver”

Enhance your meal by adding a refreshing taste reviver to the menu. This is to be served as an intermediate course. Please add £3.25 per person to the menu price.

• Lime and Soda Granita
• Gin and Tonic Sorbet
• Pink Champagne Sorbet
  
• Strawberry and Black Pepper Sorbet
• Limoncello Sorbet
• Banana Sorbet, honeycomb crumbs
  

Vegetarian Main Courses

Should any guests in your party require a vegetarian main course, please select one of the following options. Exact numbers of vegetarians need to be confirmed to your Wedding Co-ordinator three days prior to the wedding.

Oven Baked Thyme Butternut Squash
wild mushroom risotto, parmesan crisp

Artichoke, Asparagus, Tomato and Onion Tart
quail egg

Red Onion and Goats Cheese Spring Rolls
smoked paprika sauce, char grilled Mediterranean vegetables

Cheese Platters

Served as a cheeseboard for the table, serving 10 guests

Yorkshire Cheese Experience £43
four local cheeses, homemade chutney, celery and grapes.
or individually at £7.95 per person

Cheese Experience from Around the World £64
ten international cheeses, homemade chutney,celery and grapes.
or individually at £9.95 per person

Inclusive of VAT at 17.5%

Click here to download the Wedding menu in a PDF format.

 

OUR PROMISE

We guarantee that you will be the only wedding party in Rudding Park House on your wedding day.

Photographs kindly supplied by Tim Hardy Photography.