wedding menus

Click here to download the Wedding menu in a PDF format »

Rudding Park was awarded the prestigious title of “Best Hotel in the UK” in the 2011 TripAdvisor Travellers’ Choice Awards. We are delighted to be honoured with this award for a second year running as it is a true testament to the dedication and exceptional efforts of each and every member of staff. The main objective at Rudding Park is to guarantee that every guest, whatever the reason for their visit, is catered for to the highest standard and leaves having enjoyed their time with us.

Our menu packages include canapes served during your Reception Drinks, your three course Wedding Breakfast followed by coffee and petit fours. Stephen and his team have created the following menus for you to choose from, with each menu offering a choice of three starters, main courses and puddings. You may wish to choose a set menu where each guest will be served the same starter, main course and pudding. Alternatively you may prefer to offer your guests the choice of the three alternatives within the menu package: if so we would require a menu pre-order no later than 3 days prior to the wedding. We are obviously happy to cater for vegetarians and other special diets; however these need to be discussed in advance with your Wedding Co-ordinator.

Should you wish to serve a specific dish which is not listed, please feel free to ask our team of chefs who will do their utmost to assist you.

The Supper Party menu offers a creative selection of dishes to keep you going until late into the evening. You may choose as many items as you wish; however please cater for the total number of guests attending in the evening. For every guest arriving after the wedding breakfast has been served a charge £9.00 per person applies. On a Saturday and Bank Holiday Sunday we ask for a minimum of two choices per person.

Menu A

Cream of Leek and Rosemary Soup (v)
Yorkshire blue cheese

Carpaccio of Assorted Melon (v)
lime sorbet, seasonal fruits, limoncello syrup

Peppered Haddock and Mackerel Fish Cakes
watercress, radish and sweet herb and honey dressing

-oOo-

Sykes House Farm Sausage with Sweet Potato and Pea Mash
battered shallot rings, braised red cabbage and roasted roots, rich gravy

Orange Scented Salmon Fillet with Cranberry Compote
caramelised fennel, spinach and steamed new potatoes

Creamy Pesto Chicken with Roasted Tomatoes
garlic mash, green beans and carrots, Chablis cream sauce

-oOo-

Summer Fruit Pavlova
honey cream and raspberry coulis

Sticky Toffee Pudding
butterscotch sauce, vanilla ice cream

Yorkshire Treacle and Almond Tart
spiced nutmeg cream

-oOo-

Coffee and Tea
hand made Rudding Park petits fours

£60.50 per person

Menu B

Plum Tomato and Mascapone Soup (V)
basil oil

Soft Poached Egg with Crispy Potato
homemade tomato ketchup

Smoked Salmon and Lemon Risotto
balsamic and deep fried rocket

-oOo-

Maple and Pepper Glazed Chicken Breast with Apple Rosti
beetroot puree, roasted sage carrots and parsnips, red wine jus

Roast Pork with Crispy Crackling
baby roast potatoes, broccoli hollandaise, root vegetables and apple sauce

Grilled Seabass with Sizzled Ginger, Chilli and Spring Onion
creamed spinach, braised leeks and peppers, voisin potatoes

-oOo-

Peach and Crème Fraiche Mousseline
almond streusel and vanilla sauce

Banana Cheesecake with Butterscotch glaze
chocolate sauce

Chocolate Raspberry Truffle Torte
raspberry sorbet

-oOo-

Coffee and Tea
hand made Rudding Park petits fours

£63.50 per person

Menu C

Chicken and Leek Terrine
baby salad leaves, pear compote, brioche

Steak and Kidney Tartlet
crispy pancetta and swede mash

Warm Breaded Boccacini and Mediterranean Salad
rocket leaves, mustard vinaigrette

-oOo-

Roast Duck Breast with Sour Cherries
saffron fondant, julienne of vegetables, Cointreau jus

Fillet of Cod Provencal
pan fried greens, pommes anna potato

Slow Cooked Lamb Shank
dauphinoise potatoes, root vegetables and cabbage, red wine sauce

-oOo-

Bramley Apple Mousse
Calvados jelly, apple crisp

Trio of Chocolate
bitter chocolate tart, chocolate and ginger iced parfait, chocolate crème brulee

Griottine Cherry and Mascarpone Mousse
apricot sorbet

-oOo-

Coffee and Tea
hand made Rudding Park petit fours

£66.50 per person

Menu D

Proscuitto Wraps with Toasted Pine Nuts Parmesan and Micro Herbs
basil and garlic vinaigrette

Slow Braised Duck Leg
mustard lentils

Grilled Seabass
seafood pasta, clam jus

-oOo-

Seared Monkfish with sage, Caviar Crushed
New Potatoes and Wok Scorched Pak Choi, confit shallot, chorizo oil infusion

Roast Sirloin of Beef and Yorkshire Pudding
rosemary roast potatoes, root vegetables, Bordeaux jus, broccoli hollandaise

Rack of Lamb with Chilli Mint Sauce
potato and celeriac rosti, baby vegetables

-oOo-

Savarin of Strawberries
passion fruit sorbet

Assiette of Lemon
lemon sponge, lemon parfait, lemon tart, lemon sorbet

Iced Chocolate Parfait
caramel mousse, walnut tuille

-oOo-

Coffee and Tea
hand made Rudding Park petit fours

£70.00 per person

Canapes Selection

Four canapes will be served for each guest in your party. Should you wish to serve additional canapes these will be charged at £1 per person per canape.

Savoury

Hot

• Mini Fish and Chips
• Mini Beef and Yorkshire Puddings
• Harissa Chicken Skewers
• Red Mullet & Pea Bavarois
• Chorizo Wrapped in Crisp Potato
  sauce vierge
• Seared Scallop
  sauce vierge
• Confit of Duck Pancake
  sweet chili & lime
• Mini Bangers and Mash
  onion marmalade
  

Cold

• Seared Lamb with Broad Beans and Tapenade
  
• Beetroot & Apple Jelly Goats Cheese Tart (V)
• Asparagus & Quail Egg Tarts (v)
• Spicy Prawn Poppadom
• Crab Crostini
• Breast of Pigeon
  shallot Chutney on Pumpernickel
  

Pudding

Hot

• Warm Sticky Toffee Pudding Mini Square
• Mini Berry Crumbles
  

Cold

• Raspberry Sable Stack
• Sultana and Chocolate Eccles Cakes
• Baileys Chocolate Profiterole Lollipop
  

(v) – Vegetarian canapes

“Taste Reviver”

Enhance your meal by adding a refreshing taste reviver to the menu. This is to be served as an intermediate course. Please add £3.35 per person to the menu price.

• Lime and Soda Granita
• Gin and Tonic Sorbet
• Pink Champagne Sorbet
  
• Strawberry and Black Pepper Sorbet
• Limoncello Sorbet
• Banana Sorbet
  honeycomb crumbs
  

Vegetarian Main Courses

Should any guests in your party require a vegetarian main course, please select one of the following options. Exact numbers of vegetarians need to be confirmed to your Wedding Co-ordinator three days prior to the wedding.

Pea and Halloumi Fritters
tomatoes, mint and lemon

Butternut Squash and Goats Cheese Lasagne
red pepper coulis

Warm Gallette of Glazed Beetroot
broad beans, cambazola, balsamic tomatoes, orange and almond dressing Sunblushed Tomato and

Wild Mushroom Tagliatelle
toasted pinenuts, rosemary pesto, pea and mint beignet

Cheese Platters

Served as a cheeseboard for the table, serving 10 guests

Yorkshire Cheese Experience £48
four Yorkshire cheeses, homemade chutney, celery, figs and grapes
or individually at £8.75 per person

Superior Cheese Experience £66.50
a selection of eight cheeses, homemade chutney, celery, figs and grapes
or individually at £9.75 per person

Prices are applicable from 1 April 2011 to 31 March 2012 and are inclusive of VAT at 20%

Click here to download the Wedding menu in a PDF format »

 

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Photographs kindly supplied by Tim Hardy Photography and Javan Liam