Cold Buffet Menu Option 1

• A selection of our speciality “open” sandwiches including, for example:
• Yorkshire outdoor reared ham with Colman’s English mustard
• Matured cheddar with homemade rhubarb and date chutney (v)

• Crostini with rare roast Yorkshire beef, horseradish and rocket
• Butternut squash, chick pea and spinach filo pastry parcels (v)
• Summer sausage rolls with chicken, homemade pesto and sun-dried tomato
• Homemade and freshly baked quiche with Wensleydale and roasted cherry tomato (v)

• Piper’s handmade Potato chips (v)

• Green beans with a garlic and mustard vinaigrette (v)

• Seasonal Lebanese salad, marinated feta, watermelon, radish, cucumber, fregola and mint (v)
• New potato and chive salad (v)
• Asian coleslaw with ginger, chilli and coriander (v)

• Fresh fruit platter

• Crème caramel

• Hot fork buffet, cold fork buffet or a barbecue - see menus
• Hog roast – a whole roast free range Yorkshire pig with sauces and locally made bread (3rd party)
• Pork pies, peas and mint sauce
• Chicken or lamb souvlakia with tzatziki, roast peppers and tomato salad
• Yorkshire outdoor reared bacon or sausage butties
• Homemade pizza big bites
• Meatballs and pasta
• Chicken or veggie curry and rice
• Burrito bar with pulled pork, spiced brisket, guacamole, sour cream, mature cheddar and homemade salsa
• South African “Bunny Chow” Street food
• Gourmet burgers
• Jamaican goat curry
• Chorizo, rocket and piquillo pepper rolls
• Taco station with beef chilli and accompaniments
• Hot dogs
• Thai curry and jasmine rice
• Nachos with mature cheddar, homemade salsa and guacamole
• Asian noodles – chicken, pork or vegetarian
• Lebanese mezze with marinated chicken and lamb, hummus, tabouleh, pitta breads and baba ghanoush.

Buffet C

Choose any two from the hot fork buffet main dishes
(with appropriate accompaniments).

• Ciabatta with olive oil and aged balsamic vinegar (v)
• Ham, cheddar and roasted onion quiche
• Spinach and feta filo pastry parcels (v)
• Fresh tuna Niçoise salad with eggs, olives, anchovies, peppers and tomatoes with a lemon and olive oil dressing
• Salt’s homemade traditional crunchy coleslaw (v)
• Duck pâté with bittersweet orange and caramelised red onion on crostini

• Carrot and walnut cake
• Lemon meringue pie
• Pear and chocolate tart

Buffet B

Choose any two from the hot fork buffet main dishes
(with appropriate accompaniments).

• Ciabatta with olive oil and aged balsamic vinegar (v)
• Wensleydale and roasted cherry tomato quiche (v)
• Tortilla with Mediterranean roasted vegetables (v)
• Mini falafel and spiced bulgur wheat salad with goat’s cheese, chickpeas and butternut squash (v)
• Cherry tomato, Kalamata olives and mozzarella salad with basil and olive oil (v)
• Crushed Cannellini beans with harissa roasted red pepper on a crostini (v)
• Mini chorizo parcels with red pepper and cherry tomato

• Classic Italian tiramisu
• Caramelised lemon tart with cassis coulis and vanilla cream
• Baked New York style cheesecake with rhubarb compote

Buffet A

Choose any two from the hot fork buffet main dishes
(with appropriate accompaniments).

• Homemade tortilla with Mediterranean roasted vegetables (v)
• New potato and chive salad (v)
• Homemade Asian coleslaw (v)
• Tomato and mozzarella salad with basil and our homemade pesto dressing (v)
• Yorkshire reared rare roast beef with a watercress and radish salad
• Baked salmon with our homemade rocket and basil pesto
• Homemade goat’s cheese and caramelised onion quiche (v)

• Chocolate and Mango Tart
• Baked lemon tart
• Large “luxury” fruit platter

Sandwiches
• Ploughman’s slaw (grated cheese, apple, spring onion, lemon & mayonnaise)
• Egg mayonnaise (with/without bacon)
• Cheddar with rhubarb and date chutney
• Cucumber, cream cheese and mint
• Roast beef, mustard and watercress
• Ham, cream cheese and cracked black pepper
• Coronation chicken or Chicken and lemon pepper mayo with rocket
• Smoked salmon horseradish cream or lime cream cheese
• Prawn mayonnaise
• Smoked trout with horseradish cream

Pipers Handmade Potato Chips

Nibbles
• Cheese scones with homemade chilli jam
• Mini homemade quiche with Yorkshire outdoor reared ham and cheddar
• Homemade Scotch eggs with local pork and leek sausage
• Summer sausage rolls with chicken and slow roasted tomatoes
• Award winning, locally baked pork pies from John Lord of Elland
• Cheese straws with sour cream cheese and chive dip

Cakes
• Chocolate and cherry cake
• Lemon drizzle cake
• Carrot cake
• Individual Victoria sponge
• Homemade scones with cream and jam
• Blueberry scones
• Apple sultana and cinnamon cake

Tarts/Puddings
• Lemon and raspberry tart
• Chocolate and mango tart
• Blackberry and almond frangipane
• Mini Eton mess
• Mini pavlovas with fresh berries

Build Your Own Sandwiches
• A selection of sandwiches on artisan baguettes, wraps or locally baked bread (open or closed)

Cold/cured meats and fish
• Grilled marinated chicken kebab skewers
• Aragón Jamón Serrano Gran Reserva
• Chorizo Ibérico
• Jerk chicken
• Milano salami slices
• Bresaola sliced
• Crown Stamped Parma ham slices
• Italian Coppa slices
• Salchichon Ibérico slices
• Rare roasted Yorkshire beef with a Dijon mustard crust
• Honey roasted Yorkshire outdoor reared ham
• Baked salmon with rocket and pesto

Desserts
• Crème caramel
• Italian baked lemon tart with raspberry coulis
• Chocolate and mango tart
• Cherry frangipane and whipped cream
• Rhubarb crème brûlée
• Baked raspberry and vanilla cheesecake
• Eton mess
• Raspberry pavlova
• Chocolate mousse
• Blackcurrant panna cotta
• Classic tiramisu
• Passion fruit posset
+ lots more choices

Fresh Fruit Platter

Build your own salad selection

• Homemade coleslaw (v) • Roasted vegetables, honey and thyme (v)
• Tomato, sea salt, red onion and pesto salad (v)
• Classic Caesar salad with Yorkshire free range chicken
• Panzanella salad (v)
• Green beans with a garlic and mustard vinaigrette (v)
• Seasonal Lebanese salad, marinated feta, watermelon, radish, cucumber, fregola and mint (v)
• New potato and chive salad (v)
• Asian coleslaw with ginger, chilli and coriander (v)
• Rocket and pecorino salad with balsamic dressing (v)
• Caribbean rice and black eye pea salad (v)

• Fennel and beetroot coleslaw (v)
• Black bean and papaya salad (v)
• Chicken, smoked pancetta, avocado and cherry tomato salad with Caesar dressing
• Smoked mackerel, potato, beetroot, watercress and cherry tomato salad
• New potato and chive salad (v)
• Butternut squash, semi dried tomato, seasonal greens (e.g. purple sprouting broccoli) and pearl barley salad with a balsamic vinaigrette (v)
• Pearl cous with saffron, garlic and cumin (v)
• Tomato and cucumber salad (v)
• Spiced red cabbage coleslaw (v)

Finger food/nibbles
• Crostini with rare roast Yorkshire beef, horseradish and rocket
• Butternut squash, chick pea and spinach filo pastry parcels (v)
• Summer sausage rolls with chicken, homemade pesto and sun-dried tomato
• Homemade and freshly baked quiche with Wensleydale and roasted cherry tomato (v)
• Mozzarella and tomato skewers with homemade pesto (v)
• Locally made pork pies and homemade tomato chutney
• Homemade quiche with panfried mushrooms and brie (v)
• Crostini with crushed cannellini beans with harissa roasted red pepper (v)
• Cheddar and caramelised red onion quiche (v)
• Courgette fritters with tomato and feta salsa (v)

• Smoked trout pâté crostini
• Spinach and feta parcels (v)
• Falafel fritters with tzatziki dip (v)
• Stuffed potato skins
• Mini arancini risotto balls with goat’s cheese and chilli jam (v)
• Sweetcorn fritters with sweet chilli dip (v)
• Mini galettes with goat’s cheese, sweet potato and chilli (v)
• Empandillas with Yorkshire outdoor reared pork and paprika
• Courgette polpette (v)
• Homemade free range Scotch eggs
• Locally made pork and leek sausages with homemade chutney

Dips/small items
• Piper’s handmade Potato chips (v)
• Moroccan carrot dip (v)
• Hummus with cumin & coriander (v)
• Roasted Mediterranean vegetables (v)
• Red pepper aioli (v)

• Skhug (v)
• Yoghurt with mint and cucumber (v)
• Sumac onions (v)
• Olives

Cold Buffet Menu Option 4

• Honey roasted Yorkshire outdoor reared ham
• Baked salmon with rocket and pesto
• Artisan breads (e.g. locally baked sourdough and rye bread) (v)

• Cheddar and caramelised red onion quiche (v)
• Courgette fritters with tomato and feta salsa (v)
• Empanadas with chorizo and red pepper
• Smoked trout pâté crostini

• Chicken, smoked pancetta, avocado and cherry tomato salad with Caesar dressing
• Smoked mackerel, potato, beetroot, watercress and cherry tomato salad
• New potato and chive salad (v)
• Butternut squash, semi dried tomato, seasonal greens (e.g. purple sprouting broccoli) and pearl barley salad with a balsamic vinaigrette (v)

• Fresh fruit platter

• Chocolate and mango tart

Cold Buffet Menu Option 3

• Grilled marinated chicken kebab skewers
• Aragón Jamón Serrano Gran Reserva
• Chorizo Ibérico
• Salchichon Ibérico
• Pitta breads (v)

• Spinach and feta parcels (v)
• Falafel fritters with tzatziki dip (v)

• Moroccan carrot dip, hummus with cumin and coriander, roasted Mediterranean vegetables (v)
• Spiced red cabbage coleslaw (v)
• Pearl cous with saffron, garlic and cumin (v)
• Tomato and cucumber salad (v)
• Red pepper aioli, skhug, yoghurt with mint and cucumber (v)
• Sumac onions (v)

• Fresh fruit platter

• Italian baked lemon tart with raspberry coulis

Cold Buffet Menu Option 2

• Jerk chicken
• Yorkshire rare roast beef with a Dijon mustard crust
• Artisan breads (e.g. locally baked pain de campagne and boule pavet) (v)

• Mozzarella and tomato skewers with homemade pesto (v)
• Locally made pork pies and homemade tomato chutney
• Homemade and freshly baked quiche with pan-fried mushrooms and brie (v)
• Crostini Crushed Cannellini beans with harissa roasted red pepper (v)

• Rocket and pecorino salad with balsamic dressing (v)
• Caribbean rice and black eye pea salad (v)
• Fennel and beetroot coleslaw
• Black bean and papaya salad (v)

• Fresh fruit platter

• Classic Tiramisu

Meat

• Rare roasted beef onglet crostini with Colston Bassett stilton, baby rocket and port infused red onion marmalade
• Asian chicken skewers with Malaysian Spices
• King prawn & chorizo skewer with a red wine & thyme glaze
• Bubble & squeak rosti with quails egg, pancetta & fruity sauce
• Chicken liver parfait on toasted brioche with rhubarb and date chutney
• Chorizo and roasted red pepper empanaditas with avocado relish
• Teriyaki fillet beef with stem ginger, sesame seeds and wasabi rice cracker
• Mini Caesar salad en croustade with quails egg and dry-cured bacon
• Thyme infused sweet potato, French black pudding and pea puree
• Yorkshire ballotine of pheasant with ceps, chestnuts and leeks
• Ham hock terrine crostini with a celeriac remoulade and piccalilli
• Char sui barbecue pork with five spice and chilli in a wonton cup
• Duck liver parfait in a filo cup with Cumberland jelly
• Seared duck breast on brioche with port jelly and caramelised quince
• Ballotine of corn-fed chicken with tarragon, lemon and quince mousse
• Carpaccio of beef on polenta with rocket, parmesan and truffle oil
• Classic Italian focaccia topped with balsamic onion confit, goat’s cheese and prosciutto
• Glazed smoked duck breast on a potato rosti with elderberry jelly and crispy ginger

Fish

• Seared tuna with classic Niçoise salad and dressing in a pastry box
• Crab and avocado tart with rouille and a Nero tart case
• North Yorkshire smoked salmon on a potato pancake with beetroot relish and set sour cream
• Salted cod fish cakes with aioli
• Anchovy crostini served with a classic Spanish frittado sauce
• Portuguese prawn rissoles with homemade aioli
• Thai tuna with soy ginger and lychee with a mango and chilli dip on a chilli spoon
• Potted shrimp on toast
• Peeled prawn skewers with chipotle chilli and a garlic and lime mayonnaise
• Vegetable (v)
  
  Semi-dried tomato, bocconcini mozzarella and olive, drizzled with basil oil
• Devilled quail’s egg with Kalamata olives
• Baby red pepper stuffed with cream cheese and chives
• Classic Italian bruschetta with fresh herbs and olive oil
• Asparagus with a sherry hollandaise in a pastry barquette (seasonal only)
• Roasted cherry tomato on parmesan short bread with baked garlic confit
• Beetroot and goats cheese mousseline on parmesan and poppy seed short bread
• Goat’s cheese and shallot tarte tatin with homemade autumn tomato chutney
• Filo tartlet filled with Lemon roasted fennel and Yorkshire blue
• Char grilled courgette strips filled with ricotta and semi-dried tomato
• Mini arancini risotto balls with goat’s cheese and chilli jam

Hot Fork Buffet

• Yorkshire shin of beef bourguignon
• Spiced beef chilli with peppers and red kidney beans
• Chicken, chorizo and chick pea stew with tomatoes and peppers
• Chicken and sweet potato curry with spinach, coconut and coriander
• Chicken, bacon and leek casserole
• Sweet and sour chicken with yellow peppers and fresh pineapple
• Thai chicken and vegetable curry with coconut and coriander
• Pork and leek sausage casserole, onion, celery, tomatoes, butter beans and fresh herbs
• Spiced harissa chicken with sweet potato and white beans
• Pork, leek and apple casserole
• Lasagne made with Yorkshire beef
• Pork stroganoff Beef meatballs in goulash sauce
• Penne with Yorkshire ham and peas
• Lemon and cinnamon pork Lancashire hotpot
• Moroccan lamb tagine
• Seafood bake with salmon and prawns

Vegetarian Options (v)

• Mushroom and courgette stroganoff with brandy and coarse grain mustard
• Rocket, ricotta and sun blush tomato cannelloni
• Asparagus, shallot and baby spinach risotto finished with parmesan
• Roasted butternut squash and capsicum bake in a lightly spiced tomato sauce with parmesan crust
• Sweet potato and cauliflower curry cooked with bananas and chickpeas, served with pilau rice and accompaniments
• Vegetarian cottage pie
• Roasted vegetable and feta cheese strudel
• Baked aubergine stuffed with roast pumpkin, feta & walnut with minted courgettes
• Roast aubergine parmigiana
• Vegetarian moussaka
• Chipotle Sweet Potato & Black Bean Enchiladas
• Sweet potato and kale gratin
• Baked gnocchi with ricotta and marinara sauce
• Mediterranean roasted vegetable lasagne
• Italian stuffed aubergines
• Aubergine and cheese bake
• Spinach and ricotta lasagne
• Mushroom stroganoff
• Goat’s cheese and sundried tomato bread pudding
• Vegetable curry with peppers, tomatoes, aubergines, sweet potato, coconut and coriander
  
  * Served with seasonal vegetables & potatoes where appropriate.

Accompaniments (v)

• New potatoes in butter and chives
• Homemade coleslaw
• Basmati rice
• Roasted new potatoes with rosemary and olive oil
• Roasted vegetables, honey and thyme
• Mediterranean cous cous salad
• Tomato, sea salt, red onion and pesto salad
• Asian coleslaw

Meat

• Moroccan harissa lamb kebabs
• Marinated paprika chicken with Mediterranean vegetables
• Round Green farm venison haunch steak
• Barbecued leg of lamb with almonds and orange blossom
• Rump steak and mushroom kebabs with a Dijon mustard marinade
• Swaledale sausage rings, Cumberland style
• Yorkshire outdoor reared pork and leek sausage
• 6oz homemade Yorkshire beef burgers
• 6oz homemade Round Green farm venison burgers
• Butterfly chicken marinated in lime, garlic and chilli
• 4oz rib eye of beef or sirloin steak
• 6oz lamb rump marinated in mint and olive oil
• Scallop and smoked chorizo kebab
• Pork escalope with thyme and honey
• Barbecued chicken tandoori style
• Merguez sausages
• Round green farm venison minute steaks
• Sticky spare ribs
• Jamaican jerk pork tenderloin
• Smoked chipotle and lemon pulled pork
• Barbecued beef brisket
• Round Green farm venison, pork, apple and cider sausages
• Lamb souvlakia with tzatziki

Fish

• Marinated king prawn and red pepper skewers
• Herb infused salmon en papillote
• Cajun spiced salmon fillet
• Whole trout with rock salt
• Barbecued hake with green masala
• Swordfish steaks with chermoula
• Spanish barbecued sardines

Vegetable (v)

• Basil halloumi and roasted vegetable skewers
• Corn on the cob with chilli
• Spiced bean burgers
• Chargrilled aubergine with chermoula
• Soy and chilli barbecued tofu
• Vegetable kebabs
• Paneer and vegetable skewers

Accompaniments (v) Sauces and Condiments

• Flatbreads and ciabattas
• Celeriac remoulade
• Panzanella salad
• New potatoes with garlic, sea salt and rosemary
• Mediterranean cous cous with roasted vegetables
• Classic Caesar salad • Mayonnaise
• Tomato, olive, basil pesto and red onion salad
• Homemade coleslaw
• Fattoush salad

Sauces and Condiments

• Homemade chilli jam
• Tomato and avocado salsa
• Homemade barbecue sauce
• Heinz tomato ketchup
• HP Sauce
• Mayonnaise

Main

• Game pie
• Chicken, ham and leek pie
• Beef olives
• Coq au vin
• Pork and apple casserole
• Pot au feu
• Blanquette of veal or lamb
• Roasted ham hocks
• Bouillabaisse
• Cassoulet
• Pot roasted chicken

Seasonal Vegetables (e.g. November)

• Cabbage, Broccoli, Brussels sprouts
• Purple sprouting broccoli
• Cavalo nero, Winter squash
• Leeks, Swede, Jerusalem artichokes

Potato Choices

• Sarladaise potatoes
• Mash
• Roasted garlic and rosemary potatoes
• Gratin dauphinoise
• Pommes boulangère
• Sauerkraut
• Fried potatoes

* Served “family style” in the middle of the table on artisan rustic crockery and boards, silver service style or a combination of both
All wedding menus are served with a selection of freshly made handmade bread rolls.

Starter

• 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

Main

• 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 and 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
• Sautéed sea bass, pommes Anna and crisp pancetta
  
  * All mains served with seasonal vegetables
  All wedding menus are served with a selection of freshly made handmade bread rolls

Dessert

• 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
• Diplomat pudding and crème anglaise

Starter

• Prawn cocktail
• Tomato and basil soup
• Chicken liver parfait

Main

• Roast beef and Yorkshire pudding
• Chicken stuffed with mozzarella cheese and wrapped in bacon
• Mediterranean vegetable tower (v)

Dessert

• Chocolate mousse
• Eton mess
• Sticky toffee pudding

• Coffee and chocolates

****

* All mains served with seasonal vegetables.

All wedding menus are served with a selection of freshly made handmade bread rolls.

Starter

• Salmon compote with cauliflower cream and tomato essence
• Home cured beef bresaola with baby leeks and micro greens
• Goat’s cheese and chilli jam arancini, chorizo and Spanish tomato sauce

Main

• Corn-fed chicken supreme with a velouté of broad beans, thyme and bacon
• Rare breed pork chop, savoy cabbage, black pudding mash with a cider and thyme jus
• Roasted aubergine, Niçoise salsa, char-grilled new potatoes, parmesan tuille (v)

Dessert

• Raspberry shortcake with clotted cream
• Warm fig tart with cinnamon ice cream
• Dark chocolate fondant with amarena cherries
  
  
• Coffee and chocolates.

****

*All mains served with seasonal vegetables

All wedding menus are served with a selection of freshly made handmade bread rolls.

Starter

• Hot and sour spiced king prawns, sun blushed tomatoes, baby gem and focaccia
• Terrine de cassoulet wrapped in locally sourced greens
• Roast Jerusalem artichokes & artichoke beignets with Cerney ash goat’s cheese, walnuts and mizuna leaf (v)

Main

• Fell side lamb loin ballotine with spinach and apricots, fondant potato and port wine jus
• Roasted free range chicken supreme with a porcini emulsion, baby leeks and creamed potatoes
• Slow roasted red pepper filled with a caper and tarragon fricassee of butterbeans (v)

Dessert

• Chocolate and mango tart with quenelle of Chantilly cream
• Raspberry and crystalized ginger crème brûlée and shortbread finger
• Diplomat pudding and cream anglaise.

• Coffee and Chocolates.

****

* All mains served with seasonal vegetables.

All wedding menus are served with a selection of freshly made handmade bread rolls.

Starter

• Salmon tartare, cucumber ribbon, chicory soda bread and caviar
• Chicken, apricot and pistachio terrine wrapped in serrano ham with red onion marmalade
• Sautéed woodland mushrooms in a light pastry box, roasted egg and a truffle butter foam (v)

Main

• Yorkshire pasture slow cooked ox cheeks, creamed potato, baby leeks and fresh horseradish
• Escalope of salmon with fish velouté risotto, potato scales and dill
• Sautéed free-range chicken breast, bread and tarragon pudding baby carrots and roasted chicken jus

Dessert

• Chocolate pavé
• Cherry and almond tart with caramel ice cream
• Rum and raisin crème caramel

• Coffee and chocolates.

****

*All mains served with seasonal vegetables

All wedding menus are served with a selection of freshly made handmade bread rolls.

Hot

• Miniature Yorkshire puddings with roast beef, caramelised red onions and horseradish
• Mini chorizo sausage ‘hot-dog’ with rocket and piquillo pepper
• Tempura tiger prawns with pickled ginger and wasabi cream
• Chilli crab cakes with tomato remoulade
• Monkfish, bacon and rosemary skewers rolled in panko breadcrumbs with homemade aioli
• Stuffed mushrooms with Yorkshire blue and steamed spinach (v)
• Miniature jacket potatoes with applewood smoked cheddar and fresh garden herbs (v)
• Mini cheeseburgers with corn relish and house baked sesame seed buns (veggie burger option available)
• Mini cottage pie with rich onion gravy and cheddar mash
• Fillet of lamb marinated in Yorkshire heather honey and shallot, roasted pink and served on Rosemary skewers
• Mini Cumberland sausage and creamy shallot scented potato mousseline
• Grilled Monkfish with Thai red curry, fresh coriander and chilli served on an Oriental spoon
• Baby Jersey Royal potato filled with 7-hour outdoor reared pulled pork, spring onion and leeks
• Mini quiche with smoked haddock and spinach

Sweet

• Miniature lemon meringue pies
• Chocolate and raspberry éclairs
• Banana wontons with Greek yoghurt and mascarpone
• Mini chocolate and mango tarts
• Mini peanut butter brownies
• Maple and pecan tarts
• White and dark Belgian chocolate-dipped strawberries
• Miniature Italian baked lemon tart with glazed raspberries • Raspberry and vanilla cheesecake
• Toffee and mascarpone tartlets
• Banana and banoffi crumbles
• Carrot and walnut cake
• Bitter chocolate and orange mousse in a chocolate cup
• Hazelnut chocolate brownie with strawberry and cream