Conference & BanquetingMenus 2020

Fork & Finger FoodToasted mature cheddar & pickle panini

Tempura cod goujons, pea pureetartare sauce

Traditional haggis, neeps & tattieswhiskey cream

Katsu chicken curry, sticky jasmine rice

Smoked salmon, spring onion& brie quiche

Sun blushed tomato & bocconcini pizza toasted pine nut, young basil

Oak smoked Wensleydale bacon rollEnglish mustard emulsion

Himalayan aged salt beef burgerYorkshire blue cheese

Wensleydale smoked bacon

Truffle macaroni cheese, parsley& herb crumb

Free range saddleback pulled porkshoulder, Bramley apple compote

Salt & pink peppercorn squid, saffron aioli

Butternut squash & beetroot potatoscone pizza, Ribblesdale goats cheese

5hr braised Ox cheeks, KingEdward mash, crisp shallot rings

Tempura king prawnssweet & sour vegetables

Buttermilk chicken burger, Worcestershire mayonnaise, smoked cheddar cheese

Slow cooked Yorkshire beef chillicrisp baked potato, soured cream

Vegan OfferingsCauliflower & broccoli fritters, lightly spiced curried dip

Five bean chilli, long grain rice, baked tortilla chips

Buddha bowl - crushed edamame bean, pomegranate seedsshaved fennel & seasonal leaves

Vegetable peel pakoras, avocado & lime puree

PLEASE CHOOSE THE SAME ITEMS FOR ALL YOUR PARTY

Conference Lunch

StartersSmoked haddock fish cake, homemade tartare sauce

fresh lemon & seasonal leaves

Cream of butternut squash soup, pickled wild mushrooms

Pressed Yorkshire ham, piccalilli, poppy seed toast

Main Courses6 hr slow cooked limousin dry aged blade of beeffondant potato, chestnut mushrooms, fine beans

Pan fried fillet of salmon, crushed new potatoesspinach, white wine & herb veloute

Roast Yorkshire chicken supreme, creamed potatosavoy cabbage & pancetta, sherry cream

DessertsClassic crème brûlée, lemon shortbread

Salted caramel & dark chocolate tart

Baked meringue, vanilla cream, seasonal fruits

~

Freshly brewed tea and coffee with petit fours

SET TWO COURSE PLATED LUNCHPLEASE SELECT 1 STARTER & 1 MAIN OR 1 MAIN & 1 DESSERT

10 PEOPLE OR UNDER HAS TO BE PLATED

Two Course ConferenceWorking Lunch

A selection of sandwiches

Grantley Hall pork & apple sausage roll with fennel seeds

Salad of the season

Smoked salmon blinis with crème fraÎche

Lightly salted hand cooked crisps

~

Seasonal fruit platter

Triple chocolate brownie, mixed berry & mint compote

Conference Barbeque

Barbequed pulled pork shoulder, red cabbage& apple slaw, ciabatta roll

Olde English sausages, caramelised onionsEnglish mustard emulsion

Spicy lamb koftas, minted onions

8oz Yorkshire beef burger, baby gemtomato relish, glazed brioche bun

Mediterranean vegetable brochetteslemon & rosemary oil

Barbecue curried cauliflower steaks

Chickpea & sweetcorn burger

CanapésMAIN HALL

Wild Scottish red’s venison carpaccio, celeriac remouladepumpernickel, young rocket

Red onion confit, Yellison goats curd, rosemary shortbread

Royal smoked salmon, blinis, avruga caviar

Pressed banham chicken, tarragon, purple potato, pea puree

Ratatouille tart, cream cheese, crisp basil

White crab, sweetcorn & spring onion choux bun

Pulled ham hock roulade, homemade piccalilli, seeded toast

Marinated feta, kalamata olive, sun-blushed cherry tomato

Prosciutto, white bean, pesto, crisp puff pastry

Smoked trout mousse, cucumber, lemon & dill

Smoked chicken tartlet, spiced mayonnaise, fresh mango

Coldwater prawns, bisque mayonnaise, pea tendrils

Vegan CanapésRatatouille, coriander, chilli jam

Wild mushroom & thyme pate, truffle & shallot salsa

Roast butternut squash, beetroot chutney, scallions

Sun-blushed tomato, charred courgette, baked aubergine

CanapésGARDEN PAVILION

Wild Scottish red’s venison carpaccio, celeriac remoulade pumpernickel, young rocket

Wild mushroom & Yorkshire blue arancini, ramson aioli

Royal smoked salmon, blinis, avruga caviar

Roasted free range Welsh black pork belly, cauliflower, prune

Red onion confit, Yellison goats curd, rosemary shortbread

Smoked trout mousse, cucumber, lemon & dill

Panko mozzarella, chilli jam, Longley soured cream

Doreen’s black pudding sausage roll, lovage salsa, dried bacon

Butternut squash tartlet, truffle emulsion, spring onion

Smoked haddock fish cake, saffron emulsion, caperberries

Pressed banham chicken, tarragon, purple potato, pea puree

Blow torched king prawns, pea tendrils, bisque mayonnaise

Vegan CanapésSeeded tofu, coriander, chilli jam

Wild mushroom arancini, truffle & shallot salsa

Roast butternut squash, beetroot chutney, scallions

Sun-blushed tomato, charred courgette, baked aubergine

Two Course Buffet Lunch

StartersSoup of the season with freshly baked bread

Platter of cured fish, smoked fish and seafoodwith a selection of seasonal salads

Platter of cold meats served with chutney & pickleswith a selection of seasonal salads

Main CoursePLEASE SELECT 2 OF THE FOLLOWING:

6hr slow cooked Yorkshire beefbourguignon in red wine gravy

Five bean chilli, long grain ricebaked tortilla crisps

Poached fillet of salmon, mussel& saffron vinaigrette

Free range Welsh black pork bellysherry & prune jus

Pan fried sea bream filletlangoustine bisque

Courgette & aubergine falafel, babaganoush, broad beans & mint

Roast root vegetable & creamedleek mashed potato pie

Seared sea trout fillet, white wine& chive velouté

Roast herb fed chicken supremecafé au lait sauce

SET TWO COURSE PLATED LUNCHPLEASE SELECT 1 STARTER & 1 MAIN OR 1 MAIN & 1 DESSERT

MINIMUM 10 PEOPLE OR OVER FOR CONFERENCE BUFFET

Potato OptionsPLEASE SELECT 1 OF THE FOLLOWING:

Chive buttered new potatoes

Fondant potatoes

Goose fat roast potatoes

Croquette potatoes

Vegetable OptionsPLEASE SELECT 1 OF THE FOLLOWING:

Fine beans, petit pois, broccolini

Roast root vegetables & red onion

Cauliflower & broccoli cheese

Vichy carrots

Dessert OptionsPLEASE SELECT 1 OF THE FOLLOWING:

Seasonal fruit platter

Lemon posset with raspberries

Salted caramel & chocolate tart

Baked vanilla cheesecake

Selection of Yorkshire & British artisan cheeses,quince paste, chutney, crackers & wafers

Banqueting Menu 1.

Rillette of salmon, crème fraÎche, endive, chicory & orange

Soup of the season

Home smoked free range Thirkleby duck breast, granny smith apple, bramble gel, watercress, hazelnut

~6hr slow cooked limousin dry aged blade of beef, Wharfe

Valley oil mash, Bourguignon garnish, red wine jus

Sea trout fillet, fennel flame, spinach, vegetable pearlswhite wine & herb cream

Roast Yorkshire chicken supreme, truffle potato terrinecabbage & pancetta, morel sauce

~Baked Madagascan vanilla & pistachio cheesecake

Yorkshire rhubarb sorbet

Chocolate & orange mousse, charred citrus segments

Classic crème brûlée, hazelnut shortbread

SAMPLE SOUPS

Cream of puy lentil, confit rabbit, lemon thyme (Spring)Asparagus velouté, shaved asparagus, quail’s egg (Summer)

Butternut squash soup, cumin crispbread, pickled mushrooms (Autumn)Leek & potato chowder, extra mature Yorkshire cheddar

scone, grain mustard butter (Winter)~

Coffee, tea & petit fours

Banqueting Menu 2.

Free range herb fed chicken & smoked ham terrine pickled wild mushrooms, tarragon mayonnaise

Classic prawn cocktail, little gem & herb salad Bloody Mary dressing

Twice baked goats cheese souffle, compressed pear caramelised walnuts, watercress

~

Baked cod loin, sea vegetables, pea puree langoustine bisque

Large white pork fillet wellington, spinach & gruyere ratatouille flavours, kalamata olives

Braised shoulder of texcel lamb, lovage crumb roast root vegetables, red wine jus

~

Warm rose & almond tansy pudding, redcurrants Rodda clotted cream

Salted dark chocolate delice, coconut sorbet toasted coconut

Buttermilk panna cotta, seasonal fruits~

Coffee, tea & petit fours

Banqueting Menu 3.

Glazed & marinated figs, Yellison goats curdcrisp pastry, pickled walnuts & sorrel

Dry aged Yorkshire beef fillet carpaccio, parmigianoreggiano, beer battered shallot rings, rocket

Royal smoked salmon fillet platter, shallotegg, lilliput capers, lemon

~

Roast dry aged sirloin of charolais beef, Yorkshire puddingroast chateau potatoes, seasonal vegetables, pan roti

Wild sea bass fillet, violetta potatoes, heritage carrotsmussel & saffron cream

Seared free range Thirkleby Mill duck breast, butternut squashpak choi, trompette mushrooms, all spice jus

~

Gateau Opera, single origin coffee bean ice cream

Strawberry shortcake pie, Stamfrey Farm clotted cream ganache

White chocolate & raspberry parfait, champagne sorbet

Coffee, tea & petit fours

Banqueting Menu 4.

Hand picked crab & lobster salad, radish, pink lady applepea panna cotta, lobster oil

Ballotine of duck liver, sauterne jelly, crimsongrapes, warm brioche

Asparagus royale, shaved asparagus, parmesanhollandaise, truffle

~

60 day Himalayan salt aged beef fillet, Longley butter fondantswild mushrooms, bordelaise sauce

Waterford farm rack of lamb, Doreen’s black puddingdauphinoise potato, roast roots, fennel

Fillet of halibut, braised lentils, celeriac, beetrootoak smoked Wensleydale bacon, morel jus

~

Baked meringue, Yorkshire strawberry sorbetsugared pine nuts, young basil

Salted caramel tart, Valrhona caraibe 66% chocolate ganacheconfit mango, yuzu gel, dehydrated chocolate mousse

Selection of Yorkshire & British artisan cheeses, quince pastechutney, crackers & wafers

~

Coffee, tea & petit fours

Menu Upgrades

Amuse Bouche

SoupsPea velouté, spearmint oil

Butternut squash soup, cumin crispbread, pickled mushrooms

Courgette & rosemary velouté, courgette fritter

Chilled tomato gazpacho, Wharfedale chilli rapeseed oil

Seasonal vegetable & herb broth

Plated Warm truffle custard, beech mushrooms

toasted fennel bread

Yorkshire ham pressing, piccalilli, pumpernickel

Cured salmon, Longley crème fraÎche, grapefruit

Crabley goat’s curd, beetroot carpaccio, roast hazelnut

OUR HEAD CHEF LUCY HYDER CAN PERSONALLY BESPOKE YOUR MENU SHOULD YOU CHOOSE TO DO SO.

ALTERNATIVELY, PLEASE SEE BELOW SOME UPGRADE OPTIONS YOU CAN ADD TO YOUR MENU TO ENSURE YOU AND YOUR GUESTS DINE

WITH DELIGHT IN OUR COMPANY.

Fish Course Sea trout fillet, creamed potato, white wine & herb veloute

Pan fried sea bream fillet, samphire, langoustine bisque

Wild sea bass fillet, braised fennel, mussel & saffron cream

Fillet of turbot, celeriac puree, lentil & pancetta jus

SidesChive buttered new potatoes

Goose fat roast potatoes

Creamy mashed potatoes

Seasonal green vegetables

Roast red onion & root vegetables

Vichy carrots

Sorbet CourseSicilian lemon sorbet, elderflower cordial

Grantley Hall gin & tonic sorbet, fresh lime zest

Kir royale, champagne sorbet, crème de cassis

Exotic fruit sorbet, pineapple crisp, viola

Raspberry & rose sorbet, crystallised rose petals

Cheese CourseSelection of Yorkshire & British artisian cheeses

quince paste, chutney, crackers & wafers

SoupsPea velouté, spearmint oil

Butternut squash soup, cumin crispbread, pickled mushrooms

Courgette & rosemary velouté, courgette fritter

Chilled tomato gazpacho, Wharfedale chilli rapeseed oil

Seasonal vegetable & herb broth

SorbetsSicilian lemon sorbet, elderflower cordial

Grantley Hall gin & tonic sorbet, fresh lime zest

Kir royale, champagne sorbet, crème de cassis

Exotic fruit sorbet, pineapple crisp, viola

Raspberry & rose sorbet, crystallised rose petals

Package 1Glass of Ruinart Champagne

½ bottle of house wine per personWhite: Talisman Gruner Veltliner, Turi Chardonnay

or Ca’ Tesore Pinot GrigioRed: El Picador Merlot, Nero d’Avola Rupe Secca

or Pinot Noir Les Argelieres

Tea, coffee per person

Package 2Glass of Ruinart Blanc de Blanc Champagne

½ bottle of superior wineWhite: Testut Chablis, Bailly Sancerre, Anima Chenin Blanc

Hawkes Bay Chardonnay or Cristom ViognierRed: Plentitude Madiran, Aloxe Corton Gramont, St Emilion

Grand Cru, Difese San Guido or Samsara Syrah

Tea, coffee per person

COCKTAILSIt is possible to substitute arrival Champagne for a cocktail of your choice. The time required to createindividual cocktails is much lengthier so individual consultations will be undertaken on such requests.

Drinks Menu

Glass of Dom Perignon Champagne½ bottle of prestige Bordeaux, Burgundy or other premium vintage

Wine chosen after consultation with the Sommelier about guests requirements and once menu has been selected

Tea, coffee and liqueur or port per person

Deluxe Package