Function Food @ Reubens
This is a sample of the function food we can offer, Our chef and manager will be able to tailor make your menu for you.
Choice from
Canapés cold
Oak Smoked Salmon with Lemon Creme Fraiche and Caviar on Dark Rye Bread
Whipped Goats Cheese and Black Olive Tapenade on crisp Rosemary Oatcakes (v)
Cornet of Smoked Chicken and Curried Coleslaw Melon,
Parma Ham and Bocconcini Mozzarella Skewers
Poached Scottish Salmon with Dill Mayonnaise Croustades
Prawn Cocktail with Bloody Mary Mayonnaise in a crisp Cornet
Chicken Liver Parfait Croutes with Tomato Chutney Mozzarella Cheese, Sun Blushed Tomato and Basil Pesto Crostini (v)
White and Milk Chocolate dipped Strawberries (v)
Whitby Crab, Spring Onion and Tarragon Mayonnaise in a Cucumber Cup
Mini Scones with Jam and Clotted Cream (v)
Hot selection
Filo King Prawns, Sweet Chilli and Coriander Dip
Mini Fish and Chips in a Newspaper Cone
Wild Mushroom and Truffle Arancini (v)
Duck Spring Rolls with Hoi Sin Sauce
Yorkshire Blue Cheese and Leek Tartlet (v)
Homemade Sausage Rolls
Melting Brie de Meaux Bonbons (v)
Mini Thai Crab Cakes, Sweet Chilli Dip
Malaysian Chicken Satay Skewers, Dipping Sauce
Mini Burgers
Baby, Yorkshire Puddings with rare roast Sirloin of Beef, Horseradish Cream and Watercress Warm
mini Mince Pies (available throughout the Festive Season) (v)
Choice from the Starters
Supreme of Smoked Salmon served warm with Sweet & Sour Red Onions and Chive Yoghurt
Crab Cakes with Thai Spices and a Chilli Dipping Sauce , module , Carrot and herb salad
The Horsley Prawn Cocktail, buttered rye bread, confit raffish
Salmon Terrine with Rape Seed Oil Tartare Dressing & Lemon
Fillet of Red Mullet served warm on a small Salad Niçoise
The Horsley Chicken Caesar Salad, with Baby Gem, Pancetta & Parmesan
Warm Salad of Chicken & Chorizo with Wild Rocket & Mesclun Leaves, Balsamic & Chilli Dressing
An Italian Platter of Buffalo Mozzarella, Parma Ham, Roast Figs and Marinated Plum Tomato
Deep Fried Camembert with Cranberry Relish, sweet potato purée, wild rocket leaves
Quenelle of Smoked Chicken with lightly Curried Potato Salad, soft poached egg
Ham & Pease Pudding Terrine with Piccalilli & dressed Leaves
Smooth Chicken & Duck Liver Parfait with Homemade Chutney & Toasted Brioche
Goats Cheese & Sun Blushed Tomato tart with Micro Herb Garnish.
Slow Roasted Tomato & Basil Soup with Basil Crostini
Creamed Wild Mushroom Soup with Tarragon Dumplings French Onion Soup with a Parmesan Crouton
Intermediate Courses.
Cockie Leekie Soup with Crispy Fried Leeks.
Slow Roasted Tomato & Basil Soup with Basil
Crostini.
Cream of Carrot & Coriander Soup.
Strawberry Sorbet with a White Peach Coulis.
Gyn and tonic sorbet with Blackcurrant Puree.
Lemon Sorbet with Lime Syrup .32 Mango Sorbet & Passion Fruit Coulis, .
Miniature Greek Salad .51 Miniature Caesar Salad.
Choice from the Mains
Honey Duck Breast with Kirsch soaked Cherry Sauce and Herb Roasted Chateau Potatoes
Carved Pork Loin with Yorkshire Pudding, Mustard Mash and Cider & Herb Roasted Gravy
Pan Fried Pork Escalope filled with Smoked Applewood Cheese, wrapped in Pancetta and served with Lyonnaise Potatoes and Tomato Stew
Roast Sirloin of Yorkshire Beef with Yorkshire Pudding, Roast Potatoes & Traditional Gravy
Herb Crusted Rack of Lamb with Dauphinoise Potatoes and a Honey Scented Jus,
Four Hour Braised Shank of Nidderdale Lamb, with Rosemary Mash and a sauce
made from the cooking Juices Pan Roast
Chicken Breast with Spring Onion Mash, Bacon, Mushroom & Button Onion Jus
Pan Fried Chicken Breast wrapped in Parma Ham, with Diane Sauce and Dauphinoise Potatoes
Roast Chicken Breast wrapped in Smoked Bacon, filled with Sage & Onion Stuffing
Chicken Breast filled with Chorizo Mousse with Parmantier Potatoes roasted olive tapenade, pea and tarragon cream
Crab & Ginger Crusted Roast Salmon Supreme, Crushed New Potatoes & Coriander Butter sauce
Pan Fried Sea Bass Fillet, Asparagus, Roasted New Potatoes and Lemon Butter Sauce
Poached Plaice Fillet filled with Smoked Salmon Mousseline served with a Lime & Tomato Concassed
Please select two vegetables to accompany your main course:
Roasted Herbed Carrots Honey Roasted Parsnips Buttered Fine Beans Flemish Style peas (peas with lettuce & bacon) Roasted Mediterranean Vegetables Cauliflower Florets Broccoli Florets Buttered Sugar Snap Peas Mange Tout Braised Savoy Cabbage with Poppy Seeds Ratatouille
Choice from the Desserts
Profiteroles with White & Dark Chocolate Sauces
Lemon Tart with fresh Strawberries and Vanilla Ice Cream
Vanilla Cheesecake, Raspberries and Raspberry Coulis
Classical Crème Brûlée served with a Shortbread Biscuit
Summer Pudding with Forest Berry Compote & Fresh Cream
French Apple Tart with Pear Analgise & Caramel Ice Cream
Rich Belgian Chocolate Truffle with Rum & Raisin Ice Cream
Sticky Toffee Pudding with a Ball of Toffee Ice Cream
Chocolate & Orange Tart with Citrus Syrup & Chantilly Cream
Traditional Jam Sponge with Double Cream Custard
Apple & Caramel Cheesecake with Honeycomb Ice Cream
Tiramisu Torte, the Classic Italian Pick-Me Up
White Chocolate & Pistachio Cheesecake, with Raspberry Ripple Ice Cream
Homemade Bakewell Tart with Vanilla Anglia's and Cherry Ice Cream
Traditional Eton Mess
Chocolate & Mint Mousse with Mint Chocolate Chip Ice Cream
Lemon & Lime Bavarois with Raspberry Sorbet
Chocolate & Grand Marnier
Cheesecake with Chocolate Ice Cream
© Copyright The Reubens