PROPER HOSPITALITY TAILOR MADE DINING
CONTENTS Page 3
Chef’s Welcome
Page 4
Arrival Options - Hot Drinks | Canapes | Nibbles & Bites
Page 7
Buffets - Hot Fork and Chef’s Grazing
Page 8
Lunch - Traditional Four Course | Starters
Page 9
Lunch - Traditional Four Course | Mains
Page 10
Lunch - Traditional Four Course | Desserts & Cheese
Page 11
Lunch - Children’s Alternative
Page 13
Lunch - Cold Collation Four Course
Page 14
Lunch - Vegetarian & Vegan Cold Collation
Page 15
Afternoon Teas - Light | Medium | Luxury
Page 16-17
Raceday Enhancements
Page 17
Additional Charges
Page 18
Allergens & Dietary Requirements
Page 19
Not Just Racing…
Page 20
Get in Touch
WELCOME
A WARM YORK(SHIRE) WELCOME AWAITS Just like our customers, we want to know where our food comes from. Our Executive Chef carefully selects suppliers based on their quality produce and ability to consistently deliver for the volume of guests we cater for each raceday here at York. We know that sourcing ingredients is just the first step in delivering beautifully presented and wonderfully tasty food. Our brigade of chefs take great care and attention in delivering dishes that will delight diners and show the very best of seasonal produce.
A word from Our Executive Chef, Stefan Butler: “When people ask me for tips and tricks, I tell them to always use the best ingredients and to keep it simple. For example, my Yorkshire pudding recipe is just 3+3+3 - Flour, Eggs and Milk, measured in a cup. Easy! I’m often asked to name my favourite dish, which is understandably a very difficult question to answer! I suppose if I absolutely had to, I would choose our delicious roast sirloin of beef. Once we have aged our meat in-house for 28 days, we then trim down the sirloin in order to produce the leanest cut possible. I can only hope you enjoy eating your chosen menu as much as we did creating it.”
GOOD FOOD DONE PROPER 3
ARRIVAL OPTIONS TEA & COFFEE Selection of teas & fresh ground coffee on arrival with York’s homemade shortbread & cookie selection
CANAPÉS Red lentil, artichoke & pine nut bite (vg/gf) Rosemary & parmesan polenta, fig & red onion jam (v/df) White radish with crab & lemon (gf) Parma ham, rocket & sun blushed tomato pinwheel (gf) Cantaloupe melon & tiger prawn skewer (gf)
NIBBLES & BITES Marinated olives with sun blushed tomatoes (vg/gf) Tomato & basil savoury (v) Mini pretzel knots (v) Peanut rice snacks (v)
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BUFFETS HOT FORK Braised medallion of beef on a bed of balsamic roast onion, spinach, smoked bacon jus, beef marrow dumpling Seared supreme of chicken, wild mushrooms, asparagus, white wine cream Roast butternut, sweet potato & chickpea medley with chilli & coconut, pine kernel fritter, bell pepper sauce (vg/gf) Accompanied with thyme roast carrot & celeriac, green beans & tenderstem broccoli, braised wild rice, baby roast new potatoes, sea salt & olive oil dressing
SUGGESTED DESSERT Glazed lemon tart, biscuit base, raspberry Eton mess, raspberry coulis (v) Tea | Coffee | Chocolates
CHEF’S GRAZING Courgette & pepper fritter, pineapple chutney (vg/gf)
Hummus, sweet potato, chickpea, spinach, mint & roast butternut squash wrap (vg/v)
Vegetable spring roll, teriyaki dip (v)
Beetroot tart & whipped goats cheese tart (v)
Chargrilled vegetable bruschetta (v)
Pulled ham, smoked cheddar & Yorkshire pickle in a seeded roll
Salmon & cod skewer, ginger & lemon grass marinade (gf/df)
Coronation chicken, orzo pasta, papaya & sunflower seed salad
North York Moors honey roast belly pork (gf) Ged Bell’s pork and orange marmalade chipolata
Prawn Marie rose, crispbread
Dill coated cod goujons, tartare sauce, skin-on fries
Ged Bell’s of York chilli pork pie
DESSERT POT DUO Cinder toffee & milk chocolate (v/gf) Lemon posset, rhubarb compote (v/gf) Tea | Coffee | Chocolates
If you have any special dietary requirements or allergen queries, please speak to us to discuss our ingredients
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LUNCH | TRADITIONAL FOUR COURSE Served to guests at the table. One dish from each course to be selected for all guests with the exception of guests that have dietary or allergen requirements.
STARTERS VEGETARIAN & VEGAN Torched artichoke heart & purée, puy lentils, semi-dried tomato, hummus, toasted sunflower seeds, mint & olive dressing (vg/gf) Warm roasted butternut squash & gruyère cheese filo tart, rocket & toasted pumpkin seed salad (v) Roast beetroot with thyme, orange & mozzarella cheesecake, toasted hazelnuts, rocket, olive oil dressing (v)
MEAT, FISH & POULTRY Chicken, leek & Parma ham ballotine with toasted hazelnuts, pickled mushrooms, black cherry dressing (gf) Duck liver & Parma ham parfait with confit duck & apple pressing, celeriac remoulade, blackberry dressing, focaccia crisp Bleiker’s of Yorkshire smoked salmon, fresh water prawns, citrus pak choi salad, lemon Marie rose (gf) Pressing of lobster, haddock & tiger prawn, chargrilled asparagus, minted pea emulsion, lemon olive oil dressing (gf) North York Moors honey roast tranche of salmon, Bleiker’s of Yorkshire smoked salmon, cucumber & watercress mousse, crème fraîche, toasted rye bread
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MAINS VEGETARIAN & VEGAN Forest mushroom & orange-infused butternut squash tian, crisp fried & smoked tofu, cherry tomatoes, charred asparagus, tomato consommé (vg) Pan roast cauliflower steak, toasted cashew nuts, Yorkshire smoked cheddar & beetroot gnocchi, buttered spinach, red pepper sauce (v) Medley of chargrilled halloumi, roasted butternut squash, mushroom medallion, confit turnip, balsamic shallot, roast pepper caponata, buttered spinach, onion seed sauce (v)
MEAT, FISH & POULTRY York Racecourse matured, roast sirloin of beef, braised beef cheek bonbon, roast château fondant potato, Yorkshire pudding, roast jus Duo of Lamb; rosemary infused shoulder & glazed rump, château fondant potato, confit shallots, redcurrant sauce (gf) Pork fillet infused with sage & wrapped in pancetta, North York Moors honey glazed belly pork, creamed mashed potato, Yorkshire pudding, torched apple ring, mustard cream sauce Oven-baked salmon delice, black tail tiger prawn & cod medallion, buttered spinach, lemon potato cake, seafood bisque (gf) Chicken supreme wrapped in Parma ham, apricot & thyme mousseline, crushed green pea, creamed mashed potato, port reduction (gf) Chargrilled guinea fowl, roasted trio of salted beetroot, leeks, wild mushrooms, château fondant potato, mustard cream sauce (gf)
All the above served with heritage carrot & tenderstem broccoli
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LUNCH | TRADITIONAL FOUR COURSE Served to guests at the table. One dish from each course to be selected for all guests with the exception of guests that have dietary or allergen requirements.
DESSERTS Homemade glazed lemon tart, biscuit base, raspberry Eton mess, raspberry coulis (v) Warm double chocolate brownie, meringue crumb, Yorvale vanilla pod ice cream, chocolate sauce (v/gf) Sugar crusted, caramel crème brûlée, homemade shortbread biscuit (v) Lemon posset, Slingsby rhubarb gin compote, Yorkshire parkin (v) Warm sticky toffee & glazed lemon tart duo, Yorvale vanilla pod ice cream (v) Baked strawberry & elderflower cheesecake, Slingsby dry gin infused strawberry compote, vanilla cream (v) Dark chocolate orange torte, orange sorbet, homemade shortbread crumb Milk chocolate & passionfruit bavarois, summer berries Warm chocolate chip and orange steamed pudding, coco chocolate sauce & dairy free vanilla bean ice cream (vg/gf)
YORKSHIRE CHEESE Hawes Yorkshire cheddar, Wensleydale & cranberry, Yorkshire blue Served with grapes, celery, savoury biscuit selection Apple, plum & Slingby gooseberry gin chutney
Tea | Coffee | Chocolates
Gluten free savoury biscuits available Vegan cheeseboard also available
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CHILDRENS LUNCH ALTERNATIVE One dish from each course to be selected for all children with the exception of those that have dietary or allergen requirements
STARTER Children’s cruditÊ salad with hummus dip; cucumber, carrots pepper & grapes (vg)
MAIN Choose from: Homemade meatballs and spaghetti with fresh tomato sauce Mini Yorkshire sausage with Yorkshire pudding & gravy Homemade crispy chicken goujons with barbecue dip Chargrilled beef burger in sesame bun with salad & sauces Homemade breaded fish goujons with tartare sauce
OPTIONAL SIDES Shoestring fries (v) Potato wedges (v) Garden peas (v)
DESSERT Fresh strawberries & cream (v/gf) Vanilla ice cream with fruit sauces (v/gf) Warm double chocolate brownie, vanilla ice cream, chocolate sauce (v/gf)
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COLD COLLATION | FOUR COURSE The four course lunch below follows a set menu. Dishes noted as ‘suggested’ can be amended for an alternative at the time of booking
SUGGESTED STARTER Duck liver & Parma ham parfait with confit duck & apple pressing, celeriac remoulade, blackberry dressing, focaccia crisp
TRIO OF PLATED MEATS Ham hock, apricot & pistachio pressing, peppered fillet of matured beef, chargrilled chicken, marinated in red pepper pesto, asparagus, herb infused sun blush tomatoes (gf/df)
SHARING SEAFOOD North York Moors honey roast salmon, Slingsby dry gin infused watermelon (gf/df) Fresh water prawns, crayfish & caperberry dressing (gf/df)
SHARING SALADS Red onion & apple slaw (v) Herb infused orzo pasta with papaya, sunflower seeds & toasted hazelnuts (v) Caprese tomato, mozzarella & basil salad, balsamic glaze (v/gf) New potatoes, mint, parsley, olive oil dressing (vg/gf) Traditional green salad, olive oil dressing (vg/gf)
SUGGESTED DESSERT Baked strawberry & elderflower cheesecake, Slingsby dry gin infused strawberry compote, vanilla cream (v)
YORKSHIRE CHEESE Hawes Yorkshire cheddar, Wensleydale & cranberry, Yorkshire blue Served with grapes, celery, savoury biscuit selection Apple, plum & Slingsby gooseberry gin chutney
Tea | Coffee | Chocolates Gluten free savoury biscuits available
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COLD COLLATION | FOUR COURSE VEGETARIAN & VEGAN ALTERNATIVE STARTER Torched artichoke heart & purĂŠe, puy lentils, semi-dried tomato, hummus, toasted sunflower seeds, mint & olive dressing (vg/gf)
MAIN Chickpea & wild mushroom parfait, chargrilled vegetable & avocado stack, walnut salsa, Asian spiced vegetables & kombu ballotine, chargrilled courgette, minted pea purĂŠe, pomegranate, pine nuts & fresh mint, asparagus, herb infused sun blush tomatoes (vg/gf) New potatoes, mint, parsley, olive oil dressing (vg/gf) Traditional green salad, olive oil dressing (vg/gf)
DESSERT Warm chocolate chip and orange steamed pudding, coco chocolate sauce, dairy free vanilla bean ice cream (vg/gf)
VEGAN CHEESE Served with grapes, celery, savoury biscuit selection, Apple, plum & Slingsby gooseberry gin chutney
Tea | Coffee Gluten free savoury biscuits available
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AFTERNOON TEAS LIGHT Toffee crisp bites, Iced carrot cake Traditional sultana fruit scones, strawberry preserve & clotted cream Earl grey, Infusions & traditional Yorkshire tea
MEDIUM Sandwiches: Egg & rocket mayo (v), Smoked salmon & cream cheese, Lemon pepper chicken Traditional sultana fruit scones, strawberry preserve & clotted cream Earl grey, Infusions & traditional Yorkshire tea
LUXURY Sandwiches: Egg & rocket mayo (v), Smoked salmon & cream cheese, Lemon pepper chicken Toffee crisp bites, Iced carrot cake, Rocky road, Strawberry & white chocolate ĂŠclair, Orange blossom cake Traditional sultana fruit scones, strawberry preserve & clotted cream Earl grey, Infusions & traditional Yorkshire tea
Vegetarian, Vegan and Gluten free alternative alternatives available – please speak with a member of the team in advance of your day for further details If you have any special dietary requirements or allergen queries, please speak to us to discuss our ingredients
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RACEDAY ENHANCEMENTS MENU ENHANCEMENTS Fillet of beef (hot main course or cold collation upgrade) (gf/df) Bleiker’s of Yorkshire smoked salmon (gf/df) Dressed fresh lobster half (gf/df) Egg & parsley dress Yorkshire crab (gf/df) Squid, scallop & olive seafood salad (gf/df) Fresh strawberries & cream (v/gf) Yorkshire cheeseboard (v) Celebration cake
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FACILITY ENHANCEMENTS Bespoke floral centrepieces White linen napkins Coloured linen napkins Balloon display
ADDITIONAL CHARGES Admission Badges charged at the daily County Stand rate
Staffing your racing coordinator will advise minimum staffing numbers required for your private facility, however one member of service/bar staff per 10 guests is recommended as a guide.
Drinks A drinks list will be provided separately
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ALLERGEN & DIETARY REQUIREMENTS NOT JUST A FAD As seasoned caterers, we’re no strangers to dietary requirements, allergies and intolerances. With the rise in gluten free demand and fast growing interest in Veganism, we are now, more than ever challenging ourselves to create suitable, tasty and interesting alternatives that suit as many needs as possible.
For instance, Vegans and Vegetarians now look set to make up a quarter of the British population by 2025, and so our menus proudly feature lots of plant based options, from canapĂŠs through to four course meals. We also offer several gluten free dishes and where possible, many of our standard dishes can be amended to accommodate this.
As defined by law, we are committed to providing accurate information about the 14 main allergens that may have come into contact or are contained directly within our food. Our kitchens and service staff are equipped with detailed allergen specification booklets which highlight where applicable, the allergens that are present within the dishes on the menu.
As the health and safety of our guests is paramount, should a member of your party have an allergy or intolerance, we request that a Special Requirements form is completed and returned to your racing coordinator, along with the rest of the menu requirements in advance of your event.
If you or your guests require further information or have any queries about food allergens or special dietary needs, please speak to our hospitality team on 01904 638 971, who will be pleased to advise you.
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DO IT IN
WHAT WE DO THE REST OF THE YEAR • • • •
Corporate dining Business events Conferences Meetings & training
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Exhibitions | Product launches Weddings and celebrations Friends and family occasions Christmas and New Year parties
For more information on using York Racecourse as a venue go to yorkracecourse.co.uk call 01904 638 971 or email events@yorkracecourse.co.uk 19
GET IN TOUCH: 01904 638 971 beth.thompson@yorkracecoursehospitality.co.uk yorkracecourse.co.uk