ROOM SERVICE CATERING
  • Home
  • 2021 FESTIVE MENUS
  • 2021 BREAKFAST MENU
  • 2021 FINGER BUFFETS
  • 2021 COLD FORK BUFFETS
  • 2021 HOT FORK BUFFETS
  • 2021 FUNERAL TEA MENU
  • 2021 GRAB & GO LUNCH
  • 2021 CANAPÉ MENU
  • 2021 BBQ MENU
  • 2021 DINNER MENUS
  • SPECIAL DIETS & ALERGENS
  • DRINKS
  • EXTRA ITEMS
  • CONTACT
  • GALLERY

Menus

DINNER MENUS

Important Information

Menu

Menu Choices
We recommend only one choice per course (plus a vegetarian option) to be selected
for all your guests.
If however, you would like to give your guests a choice prior to your event, this can be arranged at the supplementary cost below:
Main Course Only £1.60 plus Vat per person – Any 3 choices to include a vegetarian option
​Starter Only £1.10 plus Vat per person – Any 3 choices to include a vegetarian option
Dessert Only £1.10 plus Vat per person – 3 Choices
Full Menu £3.60 plus Vat per person

We would then ask you to provide us with a detailed seating plan showing where people are sitting and their menu choices.

Vegetarians

Our menus include a large selection of vegetarian options that can be chosen as an alternative to the main course or starter prior to the event.
Please choose one option for all your vegetarian guests.
If vegetarian meals are not pre-booked, we will try to accommodate them on the day, but unfortunately this cannot be guaranteed.
Those starters followed by a (v) are suitable for vegetarians.
​ If a meat/fish starter is chosen, then a vegetarian alternative starter will be made available to any guests who have booked a vegetarian main course prior to the event.

Special Diets/Allergies

In order to ensure that all your guests equally enjoy both our food and the event as a whole, we strongly recommend that you gain as much information as possible from your guests regarding any special diets (for example vegans, coeliacs, wheat free, dairy free, lactose intolerant, diabetics). As a specialist outside caterer, we do operate under certain restrictions. If we are informed about special diets prior to the event then we will do all we can to accommodate them, if we do not know about them, this can not be guaranteed.

Nut Allergies

Due to the methods used in our kitchen, we cannot guarantee that any of our dishes are entirely nut free.



Starters

Roast Fig, Parma Ham, Sweet Melon, Ricotta in Pistachio,
Rocket, Honey Sesame Seed Dressing

Yorkshire Goats Cheese, Golden Beetroot, Beetroot Puree, Walnut Crumb, Quince (v)

Poached Salmon and Crème Fraiche,
Cucumber Ribbon, Tomato Consommé, Basil Jelly, Sour Dough Crisp

Shared Platter of Antipasti –
Bresaola, Parma Ham, Salami, Buffalo Mozzarella, Taleggio, Pepperonata, Olives, Caper Berries,
Chargrilled Courgette, Sunblushed Tomato Dip, Extra Virgin Olive Oil, Balsamic

Butternut Squash and Bean Pate, Chilli Cornbread, Rocket, Pomegranate Dressing (vegan)

Traditional Smoked Salmon,
Pea, Dill and Brown Bread Club Sandwich, Sauce Gribeche

Smoked Chicken Breast, Mango, Pickled Radish,
Mature Wensleydale, Watercress, Dijon Mustard Vinaigrette

Roast Salmon Fillet, Asian Salad, Sesame, Pickled Ginger, Miso Dressing

Brie and Caramelised Red Onion Filo Tart,
Confit Cherry Tomato, Aged Balsamic, Tomato Powder (v)

Black Bomber Cheddar and Spring Onion Soufflé,
Watercress, Apple, Pecan Pesto (v)

Chick Pea and Onion Bhaji Pancake, Chargrilled Spiced Courgette,
Avial Curried Vegetables, Coriander, Spinach Powder (vegan)

Leek and Potato Soup, Chives, Truffle Oil (v)

Plum Tomato, Roast Red Pepper and Sweet Potato Soup,
Goats Cheese Croute, Basil Oil (v)


Main Courses

Roasted Chicken Breast with Basil and Parma Ham,
Italian Style Green Beans, Individual Potato Gratin, Red Wine Jus

Pan Fried Chicken Breast, Chestnut Mushroom Stuffing,
Yorkshire Broad Beans, Thyme Fondant Potato, Cream Sauce

Bacon wrapped Supreme of Chicken,
Creamed Spinach, Chorizo and Black Garlic Potato Cake, Chicken Glaze

Traditional Loin of Pork with Crackling, Homemade Sage and Onion Seasoning,
Oven Baked Apple, Roast Potatoes, Red Wine Gravy

Pork Fillet wrapped in Bacon, Red Chard, Pear and Pancetta,
Parmentier Potatoes, Onion Cream Sauce

Roast Sirloin of Yorkshire Beef, Roast Onion Puree,
Yorkshire Pudding, Roast Potatoes, Beef Gravy

Add Carved by a nominated guest on each table who will be provided with a Chef‟s hat, apron and carving knife

Whole Beef Wellington,
Fillet of Beef topped with a Mushroom Duxelle and Rich Chicken Liver Pate,
Puff Pastry, Creamed Spinach, Dauphinoise Potato, Madeira Jus

12 Hour Braised Daube of Beef, Chasseur Sauce,
Buttered Cabbage, Pommes Puree, Smoked Bacon Crumb

Main Courses continued

Slow Cooked Lamb Rump, Braised Lentils, Peas and Shallots,
Peashoots, Baked Potato Rosti, Mint Salsa, Red Wine Jus

Sliced Canon of Lamb, Feta, Mint and Lamb Filo Parcel,
Chargrilled Courgette, Dauphinoise Potato, Rich Lamb and Redcurrant Glaze

Roasted Salmon Fillet, Lime, Butter and Prawn Sauce,
Leek Puree, Potatoes with Nigella Seeds

Pan Seared Fillet of Sea Bream, Fennel Braised in Lemon and Cream,
Saffron Risotto Cake, Rocket Pesto Oil

Vegetarian/Vegan Main Course

Vegetable and Sweet Potato Tagine, Preserved Lemon,
Cumin Roasted Cauliflower, Coriander Chick Peas, (vegan)

Creamed Leek, Mixed Bean, Mushroom and Wensleydale Wellington,
Root Vegetable and Spinach Casserole, Fondant Potato (v)

Baked Butternut and Mascarpone Ravioli, Sun Dried Tomato,
Artichoke, Olive, Cream Sauce, Herb Crumb (v)

Sautéed Celeriac, Balsamic Roast Carrots,
Apple and Potato Rosti, Beetroot Jus (vegan)

Homemade Ricotta Gnocchi, Kale,
Roasted Fennel and Leeks, Tomato Sauce (v)

Sweet Potato and Squash Filo Parcel, Red Quinoa Tabbouleh,
Roasted Vine Cherry Tomatoes, Warm Seeded Vinaigrette (vegan)


Desserts

Caramelised Lemon Tart, Vanilla Crème Fraiche, Campari and Raspberry Jelly

Crème Brulee, Traditional Yorkshire Parkin, Apple Wafer, Toffee Sauce

Vanilla Cheesecake with a Tasting of Berries – Jelly, Powder, Coulis, Ice Cream

Mixed Berry Jelly, Raspberry Meringue, Chantilly Cream, Mint Syrup, Raspberry Sherbet

Chocolate and Salted Caramel Delice, Crushed Hazelnuts, Cappuccino Ice Cream, Tiffin Shard

Classic Tarte Tatin, Vanilla Seed Ice Cream, Apple Tuile

Double Chocolate Brownie, Chocolate Macaroon, Caramelised White Chocolate Sauce

Sticky Toffee Pudding, Butterscotch Sauce, Northern Bloc Vanilla Ice Cream

Cheese and Biscuits

Selection of British Cheeses, Tomato Chutney:
Cropwell Bishop Blue Stilton, Somerset Brie, Black Bomber Cheddar

Yorkshire Cheese Platter, Fruit Chutney, Homemade Oat Cakes:
Harrogate Blue, Ye Olde Yorke, Mature Wensleydale, Yorkshire Oak Smoked Cheddar

Powered by Create your own unique website with customizable templates.
  • Home
  • 2021 FESTIVE MENUS
  • 2021 BREAKFAST MENU
  • 2021 FINGER BUFFETS
  • 2021 COLD FORK BUFFETS
  • 2021 HOT FORK BUFFETS
  • 2021 FUNERAL TEA MENU
  • 2021 GRAB & GO LUNCH
  • 2021 CANAPÉ MENU
  • 2021 BBQ MENU
  • 2021 DINNER MENUS
  • SPECIAL DIETS & ALERGENS
  • DRINKS
  • EXTRA ITEMS
  • CONTACT
  • GALLERY