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Your Wedding Breakfast |
Silhouettes Restaurant is ideal for our early afternoon Wedding Breakfast, seating up to 120 guests. Alternatively if you wish to be married late afternoon the Ebor Suite is best.
We offer you a mouth-watering selection of menus to choose from. If you have particular preferences we will be pleased to adapt a menu to suit, or assist with special dietary requirements.
Package 1
Package 2
Package 3
Package 4
Package 5 |
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| Package 1 |
£29.50 per person
Wild Game and Crack Peppercorn Terrine
With crunchy brioche, cherry tomato and mixed salad leaves, plum and brandy chutney
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Cream of Broccoli and Stilton Soup
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Roasted Scottish Salmon Fillet
On a bed of parsley crushed new potatoes, glazed carrots, Kenya beans, wilted spinach and dill and chives butter
Wild Mushroom Risotto
Sprinkled with grated parmesan cheese
* * *
Vanilla Panacotta with Berry Dressing
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Freshly Brewed Coffee with Chocolates
Menu Prices held to February 2011 |
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| Package 2 |
£28.50 per person
Fanned Tail of Seasonal Melon
With fruits of the forest mix and a mango drizzle
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Cream of Market Vegetables
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Lakeland Chicken Supreme
With chefs potatoes, crispy pancetta local vegetables and oyster mushroom sauce
A Five Bean and Root Vegetable Ragout
With steam rice
* * *
Profiteroles
Filled with vanilla cream and chocolate sauce
* * *
Freshly Brewed Coffee with Chocolates
Menu Prices held to February 2011 |
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| Package 3 |
£30.50 per person
Timbale of Salmon and Morecambe Bay Shrimp
In a smoked salmon casing with garlic aioli
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Chef’s Tomato and Basil Soup with Herb Croutons
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Roast Fell Bred Rib of Beef
On a rosti potato with chateau vegetables, Yorkshire pudding and a pan jus
Char-grilled Vegetable and Gruyere Parcels
With a watercress pesto
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A Warm Sticky Toffee Pudding
With vanilla ice cream and butterscotch sauce
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Freshly Brewed Coffee with Chocolates
Menu Prices held to February 2011 |
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| Package 4 |
£32.50 per person
Sun Blushed Tomato and French Brie Tart
Topped with baby salad leaves and a vegetable caviar dressing
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Cream of White Onion and Fennel Soup
Garnished with croutons and olive oil drizzle
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Roast Rack of Lakeland Lamb
On creamy mash, baby vegetables and rosemary sauce
Vegetable Tempura
With fresh baby gem lettuce and chunky tomato salsa
* * *
A Warm Chocolate Sponge
With Baileys ice cream and vanilla custard
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Freshly Brewed Coffee with Chocolates
Menu Prices held to February 2011 |
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| Package 5 |
£45.00 per person
An Assortment of Petit Fours Caramelised Stumpies Goats Cheese
Served on red onion confit dressed with sprout salad
Bouquet of Melon Roses
With orange liqueur soaked berries
Lobster Carpaccio
With grilled baby asparagus and caviar hollandaise
* * *
Chef’s Gazpacho Soup
Garnished with watercress and fresh cream
Chicken Consommé
Garnished with parsley and wild mushrooms
A Combination of Three Refreshing Sorbets
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Lamb Wellington
Tender rack of fell bred lamb encased in flaky dough with mushrooms, served with a mint jus
Chicken Confit
Local free range chicken with blue cheese and sage stuffing, served with a smoked bacon sauce
Breast of Chicken
Corn fed chicken breast with a thyme and tarragon sauce
Wild Sea Bass
Fresh fillet grilled and served with a dill beurre blanc
Wild Mushroom Risotto
Made with the finest fungi and fresh Italian ingredients
Grilled Vegetable and Polenta
Char grilled vegetables in a garlic infused olive oil, served with grilled polenta cake
* * *
Ice Cream Basket
A brandy snap basket filled with berries and our local award winning ice cream
Traditional Pudding
Sticky Toffee is ours and we serve it with vanilla ice cream and toffee Tia Maria sauce
Silhouettes Pavlovas
With sugar baked bananas, berries and whipped cream
Chocolate Affair
Chef’s combination of three chocolate mousses set on vanilla sponge with a fruit coulis
* * *
Freshly Brewed Coffee with Chocolates
Package Five is for a maximum 50 guests, set menu required
Menu Prices held to February 2011 |
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