Gold Menu Guide
All menus are inclusive of your champagne reception, your menu, chosen wines and mineral water to accompany the meal, floral arrangements, facility fee and VAT @ the current rate
Menu One |
||||
Vine Tomato Soup with Basil and Cracked Pepper Croutons |
||||
Corn Fed Chicken wrapped in Pancetta on a Sweet Potato and Thyme Mash with Redcurrant Jus |
||||
Vanilla Crème Brulée with Biscotti |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
Menu Two |
||||
Mosaic of Seasonal Melons and Berry Coulis |
||||
Pork Noisettes on Dauphinoise Potatoes with a Port Jus |
||||
White Chocolate Cookie Cheesecake with Vanilla Anglais |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
 |
Menu Three |
||||
Pressed Smoked and Poached Salmon with a Lemon and Watercress Mayonnaise |
||||
Local Rib of Beef with Chateaux Potatoes & Yorkshire Pudding served with a Thyme Flavoured Sauce |
||||
Dark Chocolate Torte with Elderflower Raspberries |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
Menu Four |
||||
Ham and Herb Terrine with Tomato Chutney |
||||
Poached Lemon Sole and Salmon on Creamed Saffron Potatoes and Dill Butter |
||||
Individual Pecan Pie served with Rosewater Ice Cream |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
Menu Five |
||||
Duck Confit Terrine with Beetroot and Apple Crisps |
||||
Pork Fillet Herb Mustard Crust served with Baby Shallots and Parsnip Cream |
||||
Individual Baked Cherry Tart with Vanilla Ice Cream |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
Menu Six |
||||
Warm Asparagus Tartlet served with Wild Rocket and Tomato Vierge |
||||
Rump of Lamb on Colcannon Potatoes with Roast Butternut Squash and Red Wine Sauce |
||||
Iced Rhubarb Parfait and Ginger Shortbread |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
Menu Seven |
||||
Baby Boccocine Cheese with a Sun blushed Tomato and Herb Dressing |
||||
Classic Beef Wellington on Madeira Sauce with Seasonal Vegetables |
||||
Lemon Posset with Berries and Polenta Biscuit |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
The Tower Room Menu Guide
The Tower room is located in the Main Castle, it is the private dining room of Sir Thomas and Lady Ingilby and as such is a splendid room in which to hold a special celebration. The room can accommodate up to 40 guests. For their own safety children under the age of 10 are not permitted in the Tower Room.
The following menus are inclusive of your champagne reception, your menu, your chosen excellent quality wines and mineral water to accompany the meal, floral table arrangements, fine bone china, silver cutlery, exclusive use of the Tower Room, which is the private dining room of Sir Thomas and Lady Ingilby, and VAT @ the current rate
Menu One |
||||
Terrine of Wild Mushrooms wrapped in Spinach and Mustard Dressing |
||||
Pink Champagne Sorbet |
||||
Colcannon of Lamb Sealed with a Rosemary & Dijon Mustard Crust & Fondant Potatoes, Braised Savoy Cabbage and Redcurrant Jus |
||||
Apricot Tart Au Tin, on a Cinnamon Cream & a Toffee Sauce |
||||
A fine selection of British Cheeses served with Celery & Marinated Grapes & Quince Paste |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
Menu Two |
||||
Twice cooked Goats Cheese Souffle, Baby Spinach Salad dressed with Red Pepper Coulis |
||||
Lemon & Thyme Sorbet |
||||
Buttered Baked Guinea Fowl Breast on a Caramelised Peaches, Baby Leeks and Vanilla Jus |
||||
A Light Orange Mousse layered with Chocolate Tuille Biscuits |
||||
A fine selection of British Cheeses served with Celery & Marinated Grapes & Quince Paste |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
Menu Three |
||||
Ballontine of Quail Breast, Truffle Dressing and Apple and Pancetta Crisp |
||||
Gin & Tonic Sorbet |
||||
Seabass Fillets, Paupiette, Salsa Verde and Baby Vegetables |
||||
Dark Chocolate Fondant, Mascarpone Ice Cream & Glazed Strawberries |
||||
A fine selection of British Cheeses served with Celery & Marinated Grapes & Quince Paste |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
Menu Four |
||||
Muille Feuille of Tuna, Advocado and Crayfish Mousse |
||||
Raspberry Sorbet |
||||
Roast Loin of Venison set on Potato Rosti, Baby Vegetables and Bitter Chocolate Sauce |
||||
Assiette of Desserts from the Castle Kitchen |
||||
A fine selection of British Cheeses served with Celery & Marinated Grapes & Quince Paste |
||||
Fresh Ground Coffee or Yorkshire Tea served with Petits Fours |
||||
Wine List |
||||
|
||||
|
