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Wedding Menus

 

Starters

Wild Mushroom Soup with white truffle oil, crème fraîche

Smoked Duck Salad with endive of lettuce, orange, pomegranate, croutons and orange vinaigrette     

Salmon Fishcake with sauce gribiche, charred cauliflower

Mains

Braised Shoulder of Lamb, mint, blanched green beans, pea purée, red currant jus

Fillet of Seabream with sea greens, wilted spinach and vermouth and mussel sauce

Pork Tenderloin served with buttered kale, sage and onion croquette, pan juices and apple   

All dishes are served with seasonal roast potatoes and seasonal vegetables

Desserts

Banoffee Crème Brûlée with a shortbread finger

Treacle Tart with clotted cream, lemon syrup

Chocolate Truffle Torte with lime curd, crème fraîche, raspberries

 

 

Starters

Plum Tomato Soup, olive tapenade, basil pesto

Pulled Pork Shoulder Croquette, brown sauce, sun blushed tomato and dressed watercress

Treacle Cured Salmon with Fig, yellow beetroot, pickled walnuts and cumin crème fraîche

Mains

4 Hour Braised Belly of Pork with a black pudding bonbon, spring greens, red wine jus

Ballantine of Chicken stuffed with chestnut mushrooms, creamed leeks and chicken gravy

Individually Baked Mature Cheddar and Shallot Pie with tomato chutney, white wine and asparagus sauce

All dishes are served with seasonal roast potatoes and seasonal vegetables

Desserts

Warm Chocolate and Hazelnut Brownie with salted chocolate sauce, clotted cream

Rhubarb and Elderflower Bakewell Tart with stem ginger whipped cream, poached rhubarb

Mango Crème Brûlée, coconut shortbread

 

 

Starters

Leek & Potato Velouté, baked croutons, thyme oil

Pressing of Yorkshire Ham Hock, crostini, piccalilli and Pickering watercress 

Smoked Mackerel Pâté, horseradish, textures of beetroot, mini wholemeal loaf 

Mains

Local Breast of Yorkshire Chicken, asparagus, chicken and tarragon gravy  

Fillet of Seabass, buttered spinach, dill and Whitby shrimp sauce

Goats’ Cheese Tart Tatin, red pepper coulis, red onion marmalade

All dishes are served with seasonal roast potatoes and seasonal vegetables 

Desserts

Sticky Toffee Pudding, butterscotch sauce, vanilla seed ice cream

Baked Vanilla Cheesecake, poached peach, raspberry coulis

 Lemon Curd Eton Mess, blueberries, whipped cream, meringue

 

 

WEETWOOD HALL ESTATE

Conferences • Hotel • Events • Restaurant • Pub • Manor House

Otley Road, Leeds, West Yorkshire. LS16 5PS

Telephone: 0113 230 6000 or 0113 388 5718 • Fax: 0113 230 6095 • www.weetwood.co.uk

Proud to gift aid profits to the University of Leeds