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Royal Armouries & New Dock Hall, Leeds

Royal Armouries Museum Leeds, Armouries Drive, Leeds, West Yorkshire, LS10 1LT Show on Map Add to shortlist
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Bowl Food Menu

2018 Conference or Exhibition Street Food Menu
Allergen information is available on request
Minimum Numbers x 50 Maximum numbers x300 guests – this menu is best suited to a rolling service but for a speedy service can be served as a buffet.
Please note only cold dishes are available for gallery functions

MAIN COURSE - Cold Dishes

Thai Marinated Salmon filled on a bed of spiced noodle salad

Chicken Caesar Salad with crispy bacon ciabatta croutons

Roasted Pepper & Rocket Salad with pea shoots and wild basil

Smoked Trout with potato salad and horseradish cream

Roasted Beetroot & Goats Cheese served on lentil salad

Carpiaccio of Beef with Vegetables

Stout Cured Smoked Salmon with black bean rice and quinoa salad

Sticky Barbequed Lamb with Moroccan cous-cous

MAIN COURSE - Hot Dishes

Roasted Pepper & Quorn Chilli with rice

Braised Beef Goulash with rice

Creamy Fish Pie with a puff pastry lid

Steak and Ale Stew with savoury dumplings and roasted new potato

Bangers and Mash mini sausages on creamy potato topped with red onion marmalade

Thai Green Chicken Curry served on fragrant jasmine rice

Asparagus, Broad Bean and Roasted Garlic Risotto with garlic chives

Spiced Lamb Tagine with orange and cinnamon cous-cous

Tray served mini cake selection which includes

Mini Scones with cream and jam
Strawberry Tarts
Chocolate Éclairs
Mini Vanilla Slice
Cream Horns
Autumn Fruit Tarts
Mandarin Tarts

Lunch Menu

2018 Selector Menu
Allergen Information Available
Carrot and Ginger Soup (v)
Scented with freshly chopped coriander and served with warm bread rolls
Wenslydale and Leek Tart (v)
A light tart filled with sautéed leeks and Wenslydale cheese served with a chilli jam and a
smooth onion puree
Chicken Liver and Armagnac Pâté
Served with onion chutney and crusty artisan bread
Roast Supreme of Chicken
Served on a bed of creamy chive mash with honey roasted vegetables and a red wine sauce
Roast Fillet of Salmon
Served on a pea and potato pureé with steamed vegetables and a light Chardonnay sauce
Roast Loin of Pork
Served with roasted maple vegetables with a cider sauce and a bed of parsnip mash
Roasted Red Pepper Risotto (v)
A creamy risotto with roasted peppers, pea shoots, garlic flatbread and topped with
vegetarian Parmesan
Chocolate and Orange Torte
Served with chocolate sauce, chocolate decoration and vanilla cream
Lemon and Lime Torte
Served with raspberry ripple cream, seasonal fruits and coulis
Strawberry Cheesecake
Served with strawberry ripple cream, seasonal fruits and coulis

BBQ Menu

Pork and Leek Sausages
Lime & Pepper Seasoned Chicken
BBQ Seasoned Burgers
Corn on the Cob
Baked Potatoes
Mixed Leaf Salad
Floured Baps
Relishes and Chutneys
Duo of Chocolate Torte
Assorted Fruit Cheescakes served with Cream and Fruit Coulis
Vegetarian alternative
Mixed Vegetable Kebab
Quorn Sausages
Crispy Crumb Vegetable Burger

Example Gallery Menu

2018 Selector Menu
Allergen information on request
Spiced Parsnip Soup (v)
Warming parsnip soup lightly spiced and topped with a mature cheddar crouton and served
with rustic bread
Sloe Gin Cured Smoked Salmon
Served on a potato and horseradish salad, with pickled vegetable and lemon verbena gell
Ham Hock, pea and Parsley Terrine
Served with an apple and cider chutney and pea pureé
Parmesan Arancinni (v)
Parmesan risotto balls coated in panko breadcrumbs served with a warm tomato and
smoked garlic coulis
Chicken Ballotine
Breast of chicken stuffed with pork, wild mushrooms and sage, served with dauphinoise
potatoes, root pureé, green beans and a marsala sauce
Sirloin of Beef
Bistro cut sirloin steak served with fondant potato carrot and butternut pureé and an
aragnac and pink peppercorn sauce
Duo of Lamb
Slow braised rump of lamb and herb crusted rack of lamb served with dauphinoise potatoes,
lightly spiced carrot and butternut pureé, seasonal greens and a cranberry jus
Salmon Gremolata
Supreme of salmon topped with a mixed herb and brioche crumb, served with steamed
seasonal vegetables, crushed new potatoes and a light prosecco and lemon sauce
Slow Cooked Belly of Pork
Succulent belly of pork, slow cooked in cider served with colcannon mash, roasted apple
shallot pureé and a cider sauce
Wild Mushroom and Tarragon Tart (v)
Served with a vegetable and bean cassoulette and garlic and thyme roasted anya potatoes
Royal Armouries (Int) plc
Created October 2017
Strawberry and Champagne Torte
Served with crème Chantilly, seasonal fruits and strawberry glaze
Raspberry Charlotte
A light raspberry mousse wrapped in a sponge collar served with fruit coulis, seasonal fruits
and crème Chantilly
Trio of chocolate Mousse
A trio of quenelles of chocolate mousse – white, dark and milk, set on an almond wafer and
served with chocolate sauce
Spiced Plumb Pudding
A lightly spiced sponge pudding topped with sticky plumbs and served with clotted cream
and custard

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Rates Overview

23/03/2019 02:09:52
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