MENUS & PRICES
Our pricing consists of a fixed facility fee for exclusive opening of the House, which is determined by which rooms you choose. The banqueting tariff is per person, with a minimum of 30 guests. All prices are subject to VAT.
Facility Fees
Great Hall Reception followed by Dinner in the Grecian Hall: £1,250 (30 to 70 guests)
Great Hall Reception followed by Dinner in the Long Gallery: £2,250 (50 to 200 guests)
The facility fee includes access to the Grounds, a House Tour with guides, and use of the Irish Room – a private dressing room for the Bride and Groom.
Banqueting
In the Great Hall, a generous serving of champagne and a choice of 6 hot and cold canapés, followed by a three-course dinner with coffee and chocolates. Candles, personalized menus, handwritten place cards and white linen are included: £97.50 per person. Optional Yorkshire Cheeseboard: £7.30 per person.
We can offer reductions for children under 14, and special menus for toddlers on request. High chairs are available for babies.
Castle Howard Wine Cellar
Champagne for your reception is included in our tariff. Dinner wines are charged on consumption and we have an extensive wine-list with house wines starting at £15.60 per bottle. If you prefer to source your own wine, our corkage charge for wine is £8.00 per bottle and for champagne is £10.00 per bottle. We are happy to provide a well-stocked bar for after dinner drinks.
Menus
CANAPÉS
Cold
Light curried chicken on baby naan with almond, coriander and mango chutney
Smoked salmon tartar with kumquat on rye bread
Square cut duck on round toast with orange confit
Salmon rose, quails’ egg and spring onion tartlet
Mini Yorkshire pudding, rare beef and horseradish
Hummus tartlet and three-bean salad (V)
Square toast with stilton mousse, pecan nut and fig chutney (V)
Vegetarian Caesar salad with quails’ egg and red peppers in filo basket (V)
Hot
Char-grilled coriander and lime scallops
Prawn wontons with sweet chilli sauce
Thai chicken salad with soy vinegar sauce
Lamb kofta with spiced yoghurt
Mini Scarborough cod cake with garden herbs
Monkfish brochettes with pesto
Elsdon goats’ cheese and thyme raft (V)
Mushroom and spinach frittata (V)
A choice of six canapés per person, we recommend four cold and two hot.
STARTERS
Avocado fan, plum tomatoes, buffalo mozzarella with basil pesto, Kalamata olives
and Sekura cress (V)
Medley of melon pearls with crystallized stem ginger and mango brandy snap basket (V)
Ballotine of Scottish salmon and langoustines with roast red pepper coulis
Elsdon goats' cheese and red onion marmalade filo parcel with toasted hazelnuts
and heather honey (V)
Trio of salmon marinated, cured and roast with dill caper crème fraiche and blinis (V)
Rillette of smoked duck breast with liver parfait on green peppercorn pineapple carpaccio
Whitby halibut and lobster thermidor crumble (V)
Parcel of fresh salmon mousse encased in oak smoked salmon and sauce ravigote (V)
Fresh Sand Hutton asparagus (seasonal) and truffle oil velouté (V)
MAIN COURSES
Roast sirloin of Castle Howard Aberdeen Angus, Yorkshire pudding and red wine jus
Roulade of chicken breast, sun blushed tomato and Sand Hutton asparagus spears
on herb rosti
Guinea fowl breast wrapped in Parma ham on celeriac and sage mash
Rolled fillets of lemon sole stuffed with fresh salmon mousse and white wine
sauce Muscat grapes
Noisette of local lamb en-croute, mushroom duxelle and redcurrant and rosemary reduction
Herb infused loin of Nidderdale pork with calvados and apricot glaze
Magret of pink duck breast gooseberry barquette with rose champagne sauce
Fillet of Castle Howard Aberdeen Angus wellington with duck foie gras and Maderia sauce
Woodland mushroom stroganoff with pinenuts and rice (V)
Tartlet of vine ripened tomato and courgette with basil dressing (V)
Nut roast with field mushrooms in a puff pastry parcel with sweet cherry tomato sauce (V)
Goats' cheese in filo pastry shell with red onion marmalade (V)
All served with a selection of potatoes and seasonal vegetables
DESSERTS
Crème brulée with shortbread biscuits and fresh raspberries
Sticky toffee pudding with caramel sauce and vanilla ice cream
Glazed lemon tart with a basket of fresh fruits and passion fruit syrup
Classic fresh fruit pavlova with fresh raspberries
Fresh strawberry sable with Kirsch flavoured cream and mango coulis
Rich chocolate nemesis with hot branded cherries and clotted cream
Olde English lemon possett with Castle Howard cookies
Warm crepe of cinnamon and sultana flavoured apples with butterscotch sauce
Padilotte of rum flavoured tropical fruits and mango sorbet
CHEESE
Smoked Applewood, Brie and Yorkshire Blue cheese
Oatcakes, grapes and celery sticks
COFFEE
Café Imperial and luxury chocolates
This is a selection of our favourite dishes, however our Chef will be happy to create a bespoke menu if you prefer and special menus for toddlers are available on request. Please select the same menu item from each course for all guests and a vegetarian option if required.