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Wedding Menus

GOLD MENU £36.50


Wild Mushroom Soup with white truffle oil, crème fraîche (V)

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

Salmon Fishcake with sauce gribiche, charred cauliflower


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

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

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


Banoffee Crème Brûlée with a shortbread finger (V)

Treacle Tart with clotted cream, lemon syrup (V)

Chocolate Truffle Torte with lime curd, crème fraîche, raspberries (V)





Plum Tomato Soup, olive tapenade, basil pesto (V) (VE)

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 (GF) (N)


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 (V)

All dishes are served with seasonal roast potatoes and seasonal vegetables


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

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

Mango Crème Brûlée, coconut shortbread (V) (N)





Leek & Potato Velouté, baked croutons, thyme oil (V)

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

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


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

Fillet of Seabass, buttered spinach, dill and Whitby shrimp sauce (GF)

Goats’ Cheese Tart Tatin, red pepper coulis, red onion marmalade (V)

All dishes are served with seasonal roast potatoes and seasonal vegetables 


Sticky Toffee Pudding, butterscotch sauce, vanilla seed ice cream (V)

Baked Vanilla Cheesecake, poached peach, raspberry coulis (V)

 Lemon Curd Eton Mess, blueberries, whipped cream, meringue (V)




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 •

Proud to gift aid profits to the University of Leeds