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

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