Menu & Wine List

Menu

Traditionalll Locally sourced beef burger in a classic

brioche roll.Prime minced Yorkshire beef with a small amount of seasoning

ll Moroccan lamb kofta skewer with slaw and knobz bread

ll Grilled pork sausage with onions in a hot dog roll

Quality pork sausage and fried onions

Orientalll Tandoori chicken with naan bread and

cucumber riata

ll Char grilled tiger prawn brochettes with courgette and ginger

ll Minced pork satay served in pitta bread

Vegetarianll Vegetarian kebabs

Vegetarian halloumi kebabs (2 per person) in pitta bread with Greek salad garnish

ll Vegetarian burgerAll the taste but none of the meat

please choose 4 options from below including a vegetarian optionBBQ

Accompanied by: Seasonal leaf salad

Moroccan chickpea salad

Piri piri green beans with cheese and smoked bacon

Mexican bean salad

Couscous with lemon, vegetables and mint

Selection of focaccia and herb breads

Tomato sauce sachets, mustard sachets and relishes

Desserts Exotic fruit kebabs with passion fruit dressing

Marshmallow and grilled �gs with mascarpone cream

Local ice cream served from our own ice cream cart

Served with disposable plates and cutlery

Menu

Main Course – please choose 4 optionsll Roasted peppered beef with whole

grain mustard

ll Honey baked gammon with muscovado and cloves

ll Poached salmon with marrow chutney and chives

ll Gravadlax of salmon with celeriac and dill remoulade

ll Savoury tartlets with brown ale Welsh rarebit

ll Char grilled vegetables and halloumi with basil (v)

ll Roasted peppers in thyme oil with herb taboulet (v)

Salad – please choose 4 optionsll Crisp Alsace bacon and penne pasta

ll Mixed seasonal leaves (v)

ll Cucumber and cheese salad with onion (v)

ll Potato salad with shallots and aioli (v)

ll Button mushroom with tomato and thyme (v)

ll Chick pea, chorizo and red onion

ll Beetroot and orange salad with dill (v)

ll Traditional coleslaw with chives (v)

(Minimum order 8 people)Cold Fork Bu�et – Knavesmire Menu

Desserts Tiramisu gâteau

Classic lemon torte

Pavlova with vanilla cream and exotic fruit

Tulip basket with dark chocolate mousse

Hazelnut dacquoise with rum cream

Tea and Co�ee

Menu

Main Course – please choose 4 optionsll Cured ham with cracked spices and

marrow chutney

ll Potted pork rillette with coriander and apple pickle

ll Tray baked salmon with �ne beans, olives and aioli

ll Mexican chicken with sea salt and burnt lemon

ll Seared tuna nicoise and rocket

ll Japanese turkey rolls with plum sauce, coriander and soy sauce

ll Braised peppers with baby tomatoes, parmesan and baby spinach (v)

ll Burritos �lled with quorn and avocado with sour cream (v)

Salad – please choose 4 optionsll Italian pasta with oregano (v)

ll Mixed continental leaves with lemon oil (v)

ll New potato, red onion, bacon, cucumber and cheese salad

ll Couscous and Mediterranean vegetables (v)

ll Butter bean, cottage cheese and carrot salad (v)

ll Roasted artichoke and pepper salsa (v)

ll Continental breads and preserves

(Minimum order 8 people)Cold Fork Bu�et – Roman Menu

Desserts – please choose 1 optionTrinity College burnt cream with caramel top

Délifrance intense chocolate tartlet

Panna cotta with berry compote

Tea and Co�ee

Menu

Day Delegate 1ll Coronation chicken

ll Pastrami rolls with rocket

ll Pasta salad drizzled in herb infused oil (v)

ll Broccoli and brie quiche (v)

ll Tomato and cucumber salad (v)

ll Yorkshire leaf and watercress salad (v)

ll Coleslaw salad (v)

ll Potato salad (v)

Day Delegate 2ll Caesar smoked chicken breast strips

ll Yorkshire roast ham

ll Flaked tuna �sh nicoise

ll Char-grilled vegetables and haloumi (v)

ll Chorizo, chickpea, sun dried tomato and chive salad

ll Yorkshire leaf salad (v)

ll Couscous salad (v)

ll Potato mayonnaise salad (v)

Bu�et – Day Delegates

All Served withSelection of breads with butter

A choice of fresh fruit OR cake of the day – please advise which option

Co�ee and Tea

Day Delegate 3ll Poached salmon and dill mayonnaise

ll Chargrilled chicken with honey and lemon marinade

ll Skipton goat’s cheese and caramelised onion tart (v)

ll Shredded fennel, orange and tarragon salad (v)

ll Watercress and rocket salad (v)

ll Beetroot, �ne bean and Yorkshire fettle salad (V)

ll Tomato and cucumber salad (v)

ll Bombay rice salad (v)

Menu

Working Bu�et 1ll Coronation chicken

ll Pasta salad drizzled in herb infused oil (v)

ll Broccoli and brie quiche (v)

ll Tomato and cucumber salad (v)

ll Yorkshire leaf and watercress salad (v)

ll Coleslaw salad (v)

ll Potato mayonnaise salad (v)

Working Bu�et 2ll Caesar smoked chicken breast strips

ll Flaked tuna �sh nicoise

ll Char-grilled vegetables and haloumi (v)

ll Yorkshire leaf salad (v)

ll Couscous salad (v)

ll Potato mayonnaise salad (v)

Working Bu�et 3ll Poached salmon and dill mayonnaise

ll Skipton goat’s cheese and caramelised onion tart (v)

ll Shredded fennel, orange and tarragon salad (v)

ll Watercress and rocket salad (v)

ll Tomato and cucumber salad (v)

ll Potato mayonnaise salad (v)

ll Bombay rice salad (v)

Bu�et – Working Bu�ets

All served withSelection of breads with butter

Co�ee and Tea

Menu

Starter – please choose one choice

Smoked salmon and prawn roulade with rocket, chervil and lemon oil dressingRolled smoked salmon with soft cheese and chives �lled with prawns

Beetroot cured gravadlax with sweet pickled vegetables, pumpernickel crumbs and honey mustard dressingSalmon which has been cured with beetroot and spices, served with wafer pickled vegetables

Crushed hazelnut and panko covered rowley goats cheese with beetroot and sun blushed tomatoGoat’s cheese covered in Japanese breadcrumbs lightly melted and served with beetroot and sun dried tomatoes

Duck and orange terrine with �g chutney and toasted briocheSmooth duck pate with pieces of duck layered throughout with a �g chutney

Hot roast Whitby salmon served with heritage potato crop salad and Yorkshire lemon oilFresh salmon hot cured in Whitby smokehouse with heritage crop potatoes with a Yorkshire lemon rapeseed oil

Parma ham salad with mozzarella pearls, sun blushed tomatoes and basil dressing with roasted peppers

Formal Dinners (your price will be based on your choice of main course)

Pressing of ham hock with radishes, cornichons and sherry vinaigretteCured ham hocks (shin) pressed into a layered terrine with baby gherkins and salad with a sherry vinaigrette

Smoked Yorkshire chicken salad with pineapple and chilli relishYorkshire smoked chicken with a diced pineapple and chilli type salsa served with salad

Vegetable terrine with roast artichokes and balsamic dressingA layered vegetable terrine with roast artichokes and salad with balsamic dressing

Wild mushroom tartlet with heritage tomatoes and tarragon oilShort pastry tartlet with an egg based wild mushroom �lling with a tarragon dressing

Menu

Main courses – please select one choice

Salmon coulibiac with a dill cream sauceLayered salmon and salmon mousse baked in a pancake and pu� pastry served with spinach and herb sauce

Breast of chicken with a crisp parmesan crust and herb polentaBreast of chicken with a crisp bread crumb crust on maize polenta with a thick intense tomato sauce

Fillet of pork with a mustard crust and con�t shoulderPork �llet served with slow cooked shoulder with a mustard crust and slow cooked root vegetables

Formal Dinners

Mediterranean vegetable pithivier with wilted spinach and herb butter sauceThe above vegetarian dish is recommended for any of the above

(your price will be based on your choice of main course)

Fillet of Yorkshire cod with a chorizo crustFillet of codling with Spanish sausage, breadcrumb crust and butter sauce

Medallions of Yorkshire lamb with roast celeriac and a lentil sauceBraised piece of lamb medallion cooked in lamb stock until tender with celeriac and smoked bacon

Breast of duck with pea tortellini and pak-choiDuck served o� the bone with a crisp skin , cooked medium with a plum and red wine sauce with a pea pasta

Butternut squash and caraway lentil roastThe above vegetarian dish is recommended for any of the above

Valid until 31 July 2018

Menu

Main courses – please select one choice

Cannon of lamb with a tapenade crust and vegetable galetteLoin of lamb served o� the bone with a pu� pastry case of vegetables with a black olive and gruyere crust

Roast sirloin of Yorkshire beef with “jenga” chipsRoast sirloin with large homemade chips served with tomatoes, large whole mushrooms and tarragon sauce

Breast of guinea fowl with a chestnut mousse and leeksBoneless guinea fowl �lled with a light chicken and chestnut mousse with griddled leeks and roasted squash

Formal Dinners (your price will be based on your choice of main course)

Char-grilled aubergine and goat’s cheese rouladeThe above vegetarian dish is recommended for any of the above

Valid until 31 July 2018 Please note for King’s Manor, Heslington Hall and Campus East there is a £5 supplementary charge to cover transport costs

Menu

Deserts – please select one choice

Traditional sticky to�ee puddingServed with to�ee sauce and vanilla ice-cream

Vanilla panna cotta served with fresh berries and Yorkshire comb honeyLightly set vanilla cream and fresh berries

Honey and lavender cheese cakeServed with caramelized peanuts and lime syrup

Coconut and passion fruit meringue rouladeFilled with passion fruit mascarpone and served with a passion fruit coulis

Triple chocolate and pistachio brownieServed with vanilla ice cream and fresh raspberries

Traditional summer puddingA summer berry and bread pudding served with crème fraiche and fresh berries

Sweet pastry tartlet �lled with soft salted caramel and smooth chocolate ganacheServed with roasted walnuts and cream chantilly vanilla cream

Rhubarb charlotteFilled with vanilla pastry cream topped with rhubarb and strawberry jelly served with fresh strawberries and strawberry coulis

Formal Dinners (your price will be based on your choice of main course)

Followed by tea, co�ee and continental chocolates

Classic lemon tartServed with crème fraiche, black berries and blackberry puree

Dark chocolate deliceA rich dark chocolate ganache on a crunchy hazelnut and caramel base, served with espresso foam and caramelised hazelnuts

Chocolate box �lled with passion fruit mousseServed with fresh passion fruits and vanilla syrup

Apple crumble tartServed with cinnamon custard and cinder to�ee

Selection of local and continental cheesesServed with Yorkshire chutneys, fruits, walnut bread and biscuits

Cheese instead of sweet carries a £4.00 per person supplement & £7.95 per person supplement as an additional course

Valid until 31 July 2018

Menu

Sandwich and wrap �llings will be “Chef’s Choice” allowing at least three di�erent �llings per platter. One-third of the �llings will be suitable for vegetarians, if you would like a greater or lesser proportion than this then please let us know.

1 x sandwich on a selection of breads including traditional sandwich, loaf roll and sub roll on white or granary and a piece of fresh fruit per person

If you wish to supplement your lunch, please select from the items below:

Pick and MixBlinis with cream cheese and Whitby oak roast salmon

Blinis with prawns

Bubwith pork pie

Chicken goujons with garlic mayonnaise

Chicken skewer

Focaccia square with ham and chutney

Hoisin duck pancake

Honey glazed Harome chicken drumsticks

Melon and cured ham wrap

Mini chive scone with con�t duck

Mini Cornish pasty

Mini samosa

Mini sausage roll

Peppered mackerel on lemon croute

Lunch – Working Sandwich

Pepperoni and cheese crostini

Salmon and broccoli quiche

Salmon brochette

Spicy chicken wings

Sticky sausage with sesame

Thai chicken kebab

Tiger prawn brochette

Vegetarian OptionsBlini with beetroot and Skipton goat’s cheese

Blini with roasted vegetables and red pesto

Brie and broccoli quiche

Falafel with yoghurt dip

Filo case with Caesar salad

Filo case with �ve bean salad

Filo case with roast veg and chilli

Mini bhaji

Mini spring roll

Olive, cherry tomato and mozzarella brochette

Pesto cup with Greek salad

Pizzettes

Seasonal vegetable quiche

Valid until 31 July 2018

Menu

Pizza

Please select one topping:MargheritaFeta, spinach, roasted tomatoesPepperoniCajun chicken and pepperMeat feastQuatro stagioniVegetarian farmhouseNeptune

Continental Platter (for 6 people)

Includes: Parma ham, salami, chorizo, manchego cheese, mozzarella balls, chard artichokes, sun-dried tomatoes, balsamic pickled onions, rocket, mixed olives, ciabatta bread and cherry tomato focaccia bread.

Vegetarian Continental Platter (for 6 people)

Includes: Manchego cheese, roasted red pepper, mini mozzarella balls, char-grilled courgettes, char-grilled aubergines, chard artichokes, rocket, mixed olives, balsamic pickled onions, sundried tomatoes, ciabatta bread and cherry tomato focaccia bread.

Cake Chef’s choice – cake of the day

Fruit Platter (per person)

Lunch

RefreshmentsPlease note drinks are not included in the above menus. Please select from the options below:Tea and co�ee Tea, co�ee and biscuits Tea, co�ee and cakes Orange juice (litre, serves 8) Mineral water (serves 6)

Valid from 1st August 2017 until 31st July 2018

Menu

Main Course – Please choose 1 optionll Breast of marinated chicken cooked in a light

herb pancake with pak choi and sweetcorn, e� and lemon rice

ll Passata of pork with chorizo, butterbeans, parmesan and orzo pasta

ll Braised Yorkshire lamb with hoisin, stir fry greens, noodles and prawn crackers

ll Tagine of lamb with herb couscous, roasted tomatoes and pitta bread

ll Slow braised beef in Guinness with roast shallots, mushrooms and herb dumplings

ll Fillet of salmon with black olives, cherry tomatoes and �ne beans with pesto

ll East coast �sh pie with cheese and herb crust

Vegetarian Course – Please choose 1 optionll Courgette and mint falafels with vegetable

tagliatelli and tomato basil sauce (V)

ll Penne pasta with Mediterranean vegetables, homemade pesto and parmesan with wilted rocket (v)

ll Aubergine cannelloni �lled with Mediterranean vegetables and goat’s cheese with herb crusted polenta (V)

ll Vegetarian shepherd’s pie with Yorkshire cheese and mash (V)

Lunch – Superbowl

Desserts – Please choose 1 optionll Bakewell tart

ll Pistachio cake

ll Co¡ee and walnut cake

ll Exotic fruit platter

ll Selection of cheeses with homemade walnut bread and chutneys

ll Individual fruit tarts

ll Homemade choux buns with chocolate and Chantilly sauce

Tea and Co�ee

Dishes are served with a leaf salad and dressing and appropriate bread.

Menu

Canapes 4 per person (minimum order for 10 people) Chef’s choice from a selection below

ll Baked aubergine and mushroom tartlets (v)

ll Sundried tomato and gruyere palmiers (v)

ll Gravadlax on pumpernickel with a dill mustard sauce

ll Prawns and lemon with crème fraiche

ll Mini Caesar salad with parmesan

ll Herb scones with crispy duck and red onion marmalade

ll Mini focaccia bread with a parma ham

ll Seared beef with celery and parmesan mayonnaise

Nibbles(minimum order of 5 portions per item)

ll Japanese cracker mix

ll Crisps and nuts

ll Crisps and popcorn

ll Tortilla chips with dips

ll Marinated olives

ll Root vegetable crisps

ll Premium nibbles (a selection of the above)

Receptions, Canapés and Nibbles

Valid until 31 July 2018

ReceptionsA served reception o�ering the following options per personll Mulled wine (125ml)

ll Bucks Fizz – made with Cava (125ml)

ll Sherry

ll Port

ll Summer punch

ll Pimms and lemonade

ll House wine (1 ½ 125 ml glasses per head)

ll Bottled beer/lager 330ml

ll Bottled/beer/lager 500ml

ll Kir Royal – made with Cava (125ml)

ll Bucks Fizz – made with lemonade (125ml)

ll Mineral water (serves 6)

Wine List

White WinesBin 604 Vina Lupina Pinot Grigio

(Italy)Bright light yellow, crisp and fruity with a �oral nose, its taste is fresh and long lasting

Bin 605 Cambio 7 Sauvignon Blanc (Chile)

Tantalising tropical fruit aromas over-lay a solid base of citrus and herbaceous characters. Young, fruity and refreshing with well-balanced acidity

Bin 606 Monte Clajivo Rioja Blanco (Spain)

Soft lemon and peach fruit and a subtle hint of fresh white �owers

Bin 607 La Serre Chardonnay (Languedoc – France)

This light and refreshing Chardonnay has aromas and �avours of lemons and crisp green apples

Bin 608 Maota Bay Sauv Blanc (Marlborough- New Zealand)

Ripe tropical fruit gives way to a heady green fruit medley of green peppers, gooseberries and apple, followed through with racy acidity

Bin 609 Conde Villar Alvarinho (Portugal)

This white wine has a generous aromas and �avours of peaches, lemons and orange blossom. It’s full bodied with a soft mouthfeel and a pleasant �nish

Please note all wines are subject to availability

House WinesWhite: Bin 601 Tini Trebbiano

Chard Rubico (Italy)Mouth-watering acidity and medium alcohol, the Trebbiano and Chardonnay blend gives an intense �oral citrus note

Red: Bin 602 Tini Sangiovese Rubicone (Italy)Floral bouquet with hints of violets and a crisp ripe cherry �nish

Rosé: Bin 603 Tini Sangiovese Rose (Italy)Fruity with hints of cherry. It will partner most foods well and has a fresh and full �avour, reminiscent of wild berries

Wine List

Rosé WineBin 612 Cali�a Falls Zinfandel Rose

(USA)Strawberries, raspberries and sweet red cherry �avours blend together in this o� dry rose, �nished o� with palate cleansing acidity.

Please note all wines are subject to availability

Red WinesBin 613 Old Press Shiraz (Australia)

A good ripe tannin structure, friendly and approachable, with rich plum and red berry fruit

Bin 614 El Colectivo Malbec (Argentina)

Intense aromas of black stone fruit with notes of chocolate and sweet spice. Balanced acidity leads into a long velvety �nish

Bin 615 Valdivieso Pinot Noir (Chile)

Bursting with Morello cherry and rasp-berry aromas underlined by smooth and ripe �avours. Medium bodied with a lovely structure

Bin 616 Rioja Crianza Senorio De Labarta (Spain) Ripe red berries, spices and vanilla, elegant and harmonious on the palate

Bin 617 Hubert & Fils Cotes Du Rhone (Portugal)This white wine has a generous aromas and �avours of peaches, lemons and orange blossom. It’s full bodied with a soft mouthfeel and a pleasant �nish

Bin 618 Miolo Family Vineyards Tannat (Portugal)

Aromas and �avours of red fruits and spices

Wine List

Sparkling Wines and ChampagneBin 621 Tosti Prosecco (Italy)

Dry, crisp apple fruit and made in the traditional (2nd fermentation in bottle) method

Bin 623 Valdivieso Brut (Chile) A zesty sparkling wine with soft bub-bles and a crisp, fresh nose and palate bursting with citrus and nectarine characters, underpinned by subtle notes of white blossom

Bin 624 Lamotte Brut (Champagne – France)

Intense complex nose is tight and yeasty with savoury bready notes. The palate is savoury and concentrated with toasty, herb-tinged lemony fruit

“Fine” WinesWe are con�dent the wines listed above will complement most occasions. However, we recognise there will be events where organisers may want us to source and serve particularly �ne wines. We have the depth of knowledge, expertise and contacts to make that possible. Please do not hesitate to speak with your Coordinator.

Please note all wines are subject to availability

36952 – york.ac.uk/design-print-solutions