Wedding Menu Selector...

Within your chosen menu selector please choose one starter, one main course and one dessert.

If you would prefer to offer your guests a choice, we will ask that you choose no more than three options and that we receive a pre-order stating guest name, table number and menu choice at least three weeks prior to your wedding. We would also ask that your guests’ choices are written on the inside of their place card to give them a gentle reminder of what they have chosen on the day!

All our menu choices are made using locally sourced, quality ingredients, many of the vegetables are grown in own kitchen gardens and much of the meat is reared by ourselves.

Wedding Menu A @ £22.50 per person

Ardennes Pate, Rocket, Plum Chutney and Toasted Brioche

Galia Melon with Hot Berries and Sorbet

Seafood Cocktail with Saffron

Salad of Oak Smoked Cheese, Tomato, Asparagus and Pesto

Cream of White Onion and Fennel Soup

- - - - -

Pan fried Chicken Supreme with Fondant Potatoes and Chasseur Sauce

Seared Scottish Salmon Fillet with Spring Onion Mash and White Wine Veloute

Roast Breast of Norfolk Turkey with Chestnut and Cranberry stuffing and roast Gravy

Baked Herb crusted Haddock fillet with Lyonnaise Potatoes and Sicilian Tomato Sauce

Char-grilled Aubergine and Goats Cheese with Vine Tomato and Pesto

- - - - -

Blackcurrant and Vanilla Cheesecake

Sticky Toffee Pudding with Toffee Sauce

Crème Brulee

Fresh Fruit Salad

Wedding Menu B @ £27.50 per person

Poached Pear with Strawberries and Minted Mascaponi

Traditional Scotch Broth

Oak Smoked Salmon with piquant Potato Salad and Cucumber Compote

Goats Cheese, Vine Tomato, Asparagus and Sun-dried Tomato with Pesto

Salad of Gressingham Oak Smoked Duck Breast, Rocket and Plum Chutney

- - - - -

Roast Rib of Cumbrian Fell Bred Beef with Yorkshire Pudding and Red Wine Sauce

Pan fried Chicken Supreme, Fondant Potatoes and Cognac and Wild Mushroom sauce

Baked Cod fillet with Parsley Mash and Shrimp Beurre Noisette

Roast Loin of Organic Pork, Braised Potatoes and Scrumpy Sauce

Lasagne of Ricotta Cheese, Vine Tomatoes and Spinach

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Baked Apple Pie with Vanilla Ice-Cream

Damson Dene Trifle

Malibu, White Chocolate and Dark Chocolate Mousse

Tiramisu

Wedding Menu C @ £32.50 per person

Basket of Chantrel Melon with Damson Sorbet and Hot Berries

Cognac infused Game Terrine with Rocket and spiced Plum Chutney

Cream of Wild Mushroom Soup

Salad of local Pheasant, Wild Mushrooms and Figs

Pan fried Rabbit fillet with Rocket and spiced Apple Compote

- - - - -

Roast Loin of Cumbrian Fell Bred Lamb with Boulangere Potatoes and a confit of Shallots

Seared prime Venison with spiced Red Cabbage and Red Onion Marmalade

Char-grilled Snapper, Wild Mushroom Risotto and Sicilian Pesto

Corn Fed Chicken Supreme with Dauphinoise Potatoes and roasted Tomato and Garlic Sauce

Stir Fried Oriental Vegetables with Noodles and Pak Choi

- - - - -

Brandy Snap Basket filled with fresh Berries and Jersey Ice-cream

Glazed Lemon Tart with a compote of Raspberries

Mango and Coconut Terrine with Lime and Strawberry Sauce

Tarte Tatin with Vanilla Ice-cream

Wedding Menu D @ £37.50 per person

Pan fried Garlic infused King Prawns with Fennel and Watercress

Pan fried Pigeon Breast, Morel and Puy Lentil Salad with Redcurrants

Summer Fruit and Champagne Jelly with Raspberry Sorbet

Salad of Feta, Pancetta, Spinach and Rocket Pesto

- - - -

Beef Consommé with Wild Mushrooms

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Champagne Sorbet

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Individual Beef Wellington with Fondant Potatoes, roasted Asparagus and Red Wine Sauce

Gressingham Duck Breast with Chestnut and Cranberry Risotto and Kirsch Sauce

Tranche of Monkfish wrapped in Cumbrian air dried Ham, Olive Oil, Olive and Basil Mash and Mussel Veloute

Grilled Prime Beef Fillet with Fondant Potatoes and Café de Paris Butter

Spinach Potato Cake, Cheese Rarebit and roasted Pumpkin

- - - - -

Honey and Whisky Brullee with Tuille Basket

Warmed Hazelnut Pancake with Caramel Pears and Chocolate Sauce

Fresh Peach Melba

Belgian Chocolate and Raspberry Tart with White Chocolate Ice-cream

BUFFET MENUS

Decorated Carved Buffet

(Minimum 25 guests)

Roast Norfolk Turkey

Sugar Roasted York Ham

Dressed Salmon

Sirloin of Beef

Selection of Salads

Hot Jacket Potatoes

Selection of Sandwiches

Selection of desserts

Coffee and Mints

FINGER BUFFET

Selection of Sandwiches

Selection of Quiches

BBQ Spare Ribs

Sausage Rolls

Garlic Bread

Indian Selection

Crudites with Dips

Fresh Fruit Platter

FORKED BUFFET

Selection of fresh Sandwiches on soft white or wholemeal bread

Sea Food Platter

Warm Vegetarian Quiches

BBQ Spare Ribs

Assorted Salads

Chicken Drumsticks

Garlic Bread

Assorted Rice Dishes

Fresh Fruit Platter

SUPPER

Lindisfarm Lamb Hot Pot with Red Cabbage

DRINKS PACKAGES

SILVER

Bucks Fizz on arrival

1 glass red or white house wine

1 glass of sparkling wine for the toast

GOLD

Bucks Fizz on arrival

2 glasses red or white house wine

1 glass sparkling wine for the toast

PLATINUM

Pimms on arrival

2 glasses of red or white house wine

1 glass of champagne for the toast

Corkage Charges

Wine - £7.50 per bottle

Sparkling or Champagne - £10 per bottle

WEDDING TARIFF

Room Hire for Civil Ceremony

Riverview - £275.00
Sanctuary - £250.00
Ballroom - £350.00

DRINKS PACKAGES

Silver - £9.95
Gold - £10.95
Platinum - £14.95

A discount of 10% will be applied to all midweek weddings (Mon - Fri)

Riverside Hotel: Beezon Road, Kendal, Cumbria LA9 6EL | 01539 734861 | info@riversidekendal.co.uk