Bowcliffe Hall
Bowcliffe Hall, Bramham LS23 6LP Wetherby (West Yorkshire) Map
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Menus from £100
Number of guests 4 to 100
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Bowcliffe Hall menus

Fine Dining - First Courses


Ballotine of salmon

Lightly cured & poached Scottish salmon rolled in fresh garden herbs with lemon crème fraiche

Northumberland crab lasagna

Steamed, hand-picked white claw meat, bound with king scallops layered between light sheets of pasta with a chive beurre blanc

Scottish salmon gravadlax

With a salad of quails eggs, garden herbs & avocado

Salad of heritage beetroot

Textures of beetroot, compressed watermelon, tomato seeds & whipped goats curd

Little moneybags

A treasure of seafood in crisp fleur de brick pastry, lobster sauce

Veloute of celeriac & pear

With smoked partridge scotch eggs

Ravioli of beef shin

With celeriac puree & horseradish foam

Smoked chicken liver & foie gras parfait

Maderia jelly, toasted brioche

Smoked haddock fishcake

Poached hens egg, chive beurre blanc

Fillet of beef carpaccio

Rocket salad, parmesan & truffle dressing

Whitby crab cocktail

Hand-picked claw meat, avocado parfait & sweetcorn ice cream

Timbale of king Edward potato & aubergine

Pressed layers of baked potato, aubergine & baba ganoush soft goat’s cheese, pickled girolles, parsley juice & light curried oil

Download Bowcliffe Hall menu in PDF

Fine Dining - Main Courses


Breast of cornfed chicken

Fondant potato, fresh peas, shallot puree, girolles & smoked bacon

Feuillete of wild mushrooms

Puff pastry filled with creamed mushrooms, asparagus, baby leeks, quail eggs & truffle set on celeriac puree

Crisp, slowly braised confit of lamb shoulder

Watercress mash & seasonal vegetables in thyme scented jus

Roast sirloin of beef

Yorkshire pudding, shallot gravy & seasonal vegetables

Seared fillet of seabass

Set on a crisp tomato tart with rocket & pesto

Cornfed chicken

Ballotine of thigh with tarragon mousse, rolled in Parma ham, roast breast & reformed drum, sweet potato & thyme jus

Roast halibut

Layered with pommery mustard, mushroom duxelle, tomato fondue, soft herb crust & champagne beurre blanc

Yorkshire dales lamb

Herb crusted saddle of new season Yorkshire dales lamb, shallot puree, balsamic vinegar & olive oil

Honey glazed roast breast Goosnargh duck

Triple cooked chips & braised cabbage

Beef two ways

Roast fillet (pink) with slowly braised oxtail, seasonal vegetables & a sticky reduced red wine jus

Roast saddle of venison

Braised red cabbage, conference pear, parsnips & blackberry jus

Tournedos rossini

Fillet steak, crisp crouton, foie gras, truffle & Madeira sauce

Download Bowcliffe Hall menu in PDF

Fine Dining - Puddings


Lemon posset

With wild strawberry ice cream, meringues, raspberries & blueberries

Classic lemon tart

Whipped lime jelly, meringue and violet ice cream

Chocolate delice

Hazelnut praline

Eton mess - Bowcliffe twist

Meringue, raspberries, yoghurt, cream & apricot puree

Iced Scandinavian fruits

White chocolate custard

Vanilla pannacotta

Champagne poached fruits

Taste of Yorkshire rhubarb

Crumble, brulee & poached with gingerbread ice cream

Melting chocolate fondant

Madagascan vanilla ice cream

Apple tarte tatin

Seasonal crumble & custard

Feuillantine of raspberries

Fine layers of fresh Scottish raspberries & sweet, crisp pastry

Crème brulee of granny smiths

Sorbet & apple crisps

Sticky toffee pudding

Caramel sauce, vanilla ice cream

Download Bowcliffe Hall menu in PDF
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