Meetings & Events. 11 flexible event rooms including the beautiful Oak Room with magnificent carved wood panelling for up to 160 theatre style

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Stephen Mason
5 years ago
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Meetings & Events Planning an event of any sort means juggling many details from catering to invites and beyond.

many or as few of the details as you d like.

team-building activities Dedicated event centre with its own entrance and reception that comfortably accommodates up to 410 delegates theatre-style, 300 for a banquet,

2 Meetings & Events Planning an event of any sort means juggling many details from catering to invites and beyond. To help ensure your next event in York is a great success, The Principal York is pleased to provide you with a dedicated meetings and events team ready to manage as many or as few of the details as you d like. Central location for meetings and events, offering a beautiful venue in the heart of the city, yet situated among 3 acres of landscaped grounds ideal for outdoor & team-building activities Dedicated event centre with its own entrance and reception that comfortably accommodates up to 410 delegates theatre-style, 300 for a banquet, 250 for a dinner & dance, and 180 cabaret-style 11 flexible event rooms including the beautiful Oak Room with magnificent carved wood panelling for up to 160 theatre style The Principal York, Station Road, York, YO24 1AA YO R KC O N F E R E N C T H E P R I N C I PA L H OT E L. C O M T H E P R I N C I PA L H OT E L. C O M / YO R K

3 CAPACITIES & DIMENSIONS CAPACITY Room Name Floor Theatre with BP Cabaret Classroom Boardroom U Shape Dinner Dinner Dance Wedding Reception Exhibition Space sqm Events Centre LG Oak GF Wedgewood 1F Crown 1F Minster GF Ebor GF Leeman GF Dante GF Jorvik LG Tiles LG Clifford GF TECHNICAL INFORMATION Room Name Daylight Phone point Access 3 Phase Dimmer lights Wireless or hard wired Length m Width m Area sqm Ceiling height m Events Centre Yes Yes Direct Yes No Yes Oak Yes Yes Direct Yes Yes Yes Wedgewood No Yes Lift/Stairs No Yes Yes Crown Yes Yes Lift/Stairs No Yes Yes Minster Yes Yes Direct No Yes Yes Ebor Yes Yes Direct No Yes Yes Leeman Yes Yes Direct No No Yes Dante Yes Yes Direct No No Yes Jorvik Yes Yes Lift/Stairs No Yes Yes Tiles Yes Yes Stairs No No Yes Clifford Yes Yes Direct No No Yes

4 FLOOR PLANS GROUND FLOOR FIRST FLOOR LEEMAN CHAPTER HOUSE BAR DANTE THE REFECTORY EBOR ROOM GARDEN ROOM RECEPTION CLIFFORD MINSTER WEDGEWOOD CROWN OAK ROOM EVENTS CENTRE TERRACE LEISURE CLUB TILES JORVIK LOWER GROUND FLOOR EVENTS CENTRE BAR EVENTS CENTRE

5 DINNER MENU ONE Please select one starter, one main and one dessert option plus a vegetarian option. 34 PER PERSON STARTERS Ham hock terrine with baby gem salad, red onion chutney and toasted sourdough bread Timbale of smoked mackerel Waldorf salad, citrus cream Roasted butternut squash, caramelised onion and Yorkshire cheese tartlet with cherry tomato chutney, wilted roquette and basil oil (v) White onion soup with crispy Parmesan croutons (v) MAINS Pan-fried breast of chicken stuffed with a rosemary and garlic herb farce, served with sautéed cocotte potatoes, honey glazed root vegetables, finished with a red wine sauce Crisp pork belly with celeriac puree, apple jelly, Calvados jus Honey and lemon glazed salmon fillet, baby leeks, watercress hollandaise Honey roast butternut squash and herb risotto (v) Sautéed potato gnocchi with sun blushed tomatoes and a green pesto cream sauce with Parmesan shavings (v) DESSERTS Lemon and lime cheesecake with a citrus coulis Warm treacle tart, crème anglaise Chocolate and mint torte, crème de menthe sauce Fresh fruit salad Tea and coffee

6 DINNER MENU TWO Please select one starter, one main and one dessert option plus a vegetarian option. 39 PER PERSON STARTERS Dill cured smoked salmon, caper salad, mustard dressing Timbale of smoked chicken, red onion chutney and tarragon dressing Roasted vegetable cream soup, soft herb oil (v) Roasted beetroot, Gorgonzola dolce, walnut and date herb salad (v) MAINS Slow roasted belly pork, green apple mash, grilled black pudding medallion and a sweet cider jus Slow braised blade of beef, horseradish mash, red wine reduction Pan-fried fillet of sea bream, lemon and smoked paprika puy lentils, clam and mussel broth Lasagne of marinated vegetables, Wensleydale cheese, tomato ragout (v) Butternut squash and pea risotto with Parmesan shavings, rocket and a basil oil dressing (v) DESSERTS Individual strawberry cheesecake with berry coulis Sticky toffee pudding, caramel sauce, vanilla ice cream Dark chocolate and orange delice, golden rum syrup Vanilla pancetta and rhubarb compote Tea and coffee

7 DINNER MENU THREE Please select one starter, one main and one dessert option plus a vegetarian option. 45 PER PERSON STARTERS Pan-fried wood pigeon breast served with pumpkin seed, sweet potato and spinach salad, balsamic, thyme honey dressing Gratin of selected warm sea-fish, lemon and dill mash Open butternut squash and leek ravioli with Parmesan and marjoram cream (v) Ginger infused carrot soup, coriander leaf (v) MAINS Braised English shank of lamb served with a potato gratin, baby carrots and fine beans, finished with a red currant jus Fillet of English beef, caramelised salsify, cauliflower purée, truffle sauce Roasted loin of venison, braised red cabbage, honey glazed parsnips, juniper berry sauce Baked halibut, crispy oyster tempura, puy lentils, root vegetables, saffron cream Wild mushroom fricassee with herb crust, roasted roots and potato torte (v) DESSERTS Warm chocolate fondant, vanilla scented mascarpone cream and brandy snap biscuit Nest of meringue filled with mixed berries and crushed mint finished with a crème de menthe syrup Individual sherry trifle with lemon short bread thin Lemon and lime panna cotta, five spice roasted pineapple, candied ginger and liquorice Tea and coffee

8 DINNER MENU 24HR Please select one starter - plus a vegetarian option, one main - plus a vegetarian option and one dessert. 34 PER PERSON STARTERS Chicken liver parfait, red onion chutney, toasted brioche Pressed ham hock and pea terrine, rye toast and pea shoots Tartlet of smoked haddock and leek with grain mustard dressing Wensleydale cheese and leek tart, chicory leaf salad and a dijon mustard vinaigrette (v) Vine tomato and basil bruschetta, garlic oil, mozzarella pearls (v) Roasted plum tomato soup, basil pesto (v) MAINS Pan-fried breast of chicken wrapped in Parma ham served with roast cocotte potatoes and root vegetables Slow braised feather blade of beef, chantenay carrots, peas and herb mash Slow roast pork belly, bubble and squeak, sage jus Cod fillet, lemon and herb mash, samphire, confit tomatoes Red pepper crusted salmon fillet, olive crushed potatoes, tomato and basil sauce Butternut squash and pea risotto with Parmesan shavings, rocket and a basil oil dressing (v) Spinach and ricotta cannelloni, creamy tomato and parsley sauce, shaved Parmesan (v) Wellington of mushroom and asparagus, fondant potato, baby carrots, white wine and herb cream (v) DESSERTS Lemon tart, macerated strawberries Chocolate truffle torte, mango and passion fruit salsa Sticky toffee pudding, butterscotch sauce Baked blueberry and vanilla cheesecake, mango and passion fruit essence Vanilla panna cotta, rhubarb compote, crumble topping Apple and cider crumble, traditional custard Bailey s profiteroles with toffee sauce Coffee and tea infusions, chocolate mints

9 CANAPE MENU 9.95 FOR 5 PER PERSON FOR 8 PER PERSON ADDITIONAL CANAPÉS 2.95 EACH COLD Tartare of mackerel, horseradish cream Buckwheat bilinis, marinated salmon, lemon cream cheese Crab, coriander and apple salad with avocado Smoked salmon and guacamole in a shot glass Savoury choux bun filled with red pepper mousse, olive tapenade (v) Polenta with red onion relish and goats cheese (v) Savoury scone, roast garlic and parsley mousse (v) Stilton and apple mousse with a port syrup (v) HOT Pea and mint tartlet with truffle foam (v) Chicken satay skewers with peanut and honey dip Sticky belly pork squares Sweet potato and sage tartlets (v) Tandoori chicken skewers sesame prawn toast Smoked haddock and spring onion fishcake, curried mayonnaise Mini fish and chips (v) suitable for vegetarians Some items may contain nut traces

10 BBQ MENU Choice of 4 main items, 1 accompaniment, all salads and 1 dessert PER PERSON PLEASE SELECT 4 ITEMS 6oz beef burger with fried onions in a floury bap Pork sausage in a long soft roll Lightly spice Cajun salmon skewer Cumberland sausage ring Cajun chicken thigh Spicy lamb kofta Mediterranean vegetable kebab (v) Vegetarian burger in a brioche bun (v) Meat-free sausages (v) ACCOMPANIMENTS - PLEASE SELECT 1 ITEM Baked jacket potato Spicy potato wedges Chips Rosemary and garlic new potatoes SALADS - ALL ITEMS INCLUDED Tomato wedges in basil pesto Cucumber with red onion rings Coleslaw Shredded iceberg lettuce DESSERTS - PLEASE SELECT 1 ITEM Chocolate fudge gateau Mango cheesecake Lemon tart Fresh fruit salad Cream filled profiteroles Please note that these are only our suggestions, if you require a tailor-made menu, then our Head Chef or Event Coordinator will be happy to discuss your requirements.

11 EVENING BUFFET Choice of one meat filling, one fish filling and one vegetarian filling. 25 PER PERSON BREAD PLEASE SELECT TWO BREADS White or brown baguette White or brown bloomer bread Plain wrap Sun blush tomato bread MEAT Sweet chilli chicken with gem lettuce Honey roast ham with beef tomato and grain mustard mayo Coronation turkey, iceberg lettuce Szechuan chicken with bean sprouts and capsicums Bacon lettuce and tomato with Cajun mayo FISH Chive cream cheese and smoked salmon Prawn and cucumber with guacamole Smoked trout with lime crème fraîche and frisée lettuce Red pesto tuna with san marzanino tomatoes and spring onion Chilli roasted salmon, smoked mayo and baby gem VEGETARIAN Smoked Applewood cheese, plum and apple chutney Hens egg mayonnaise with cress and cucumber Roast Mediterranean vegetables and hummus Inca tomato salad with chive cream cheese Roasted peppers with feta cheese and pesto Continued

12 EVENING BUFFET Choice of two dishes from each section. 25 PER PERSON MEAT Spiced roast chicken skewers Mini burgers with tomato salsa Lamb kofta, sour cream dip Pork and pineapple bites Chicken and chorizo sticks FISH Beer battered cod goujons King prawn skewer marinated with sweet chilli Mini fish and chip cone Salmon bites with olive tapenade Smoked haddock tart VEGETARIAN Mediterranean vegetable skewers Cheddar and spring onion tart Vegetable spring rolls Mini vegetable baguette pizza Feta and tomato skewer SALADS Spinach, feta and plum tomato salad, herb oil Moroccan couscous salad Korma rice salad with peppers and roast pineapple Classic Caesar salad Olive and sun blushed tomato penne pasta salad Beetroot and watercress salad Potato salad with spring onions and chives Mixed leaf salad and pesto marinated tomato and cucumber

13 HOT FORK BUFFET MENU Choice of one dish from each section. 25 PER PERSON MEAT Chicken tikka masala Moroccan lamb tagine Beef and mushroom stroganoff Traditional cottage pie Chilli con carne FISH Salmon supreme in prawn and dill sauce Traditional fish pie Seafood tagliatelle Smoked haddock kedgeree Battered goujons of cod VEGETARIAN Spinach and ricotta tortellini Cajun forest mushroom fricassée Ratatouille pasta bake Broccoli, potato and leek crumble Oriental tofu, vegetable and noodle stir-fry SALADS Spinach, feta and plum tomato salad, herb oil Moroccan couscous salad Korma rice salad with peppers and roast pineapple Classic caesar salad Olive and sun blushed tomato penne pasta salad Beetroot and watercress salad Potato salad with spring onions and chives ACCOMPANIMENTS Rosemary and garlic roast new potatoes Buttered jacket potatoes Spicy potato wedges Parsley new potatoes Steamed coriander rice (Your buffet will also be served with a selection of seasonal salads and rustic bread) DESSERTS Bailey s cream filled profiteroles Tropical fruit cheesecake Fresh fruit salad Chocolate truffle torte Strawberries and cream

14 WORKING BUFFET LUNCH MENUS PER PERSON MENU 1 Selection of assorted wraps including: Ham and tomato Chicken mayo Cheese and spring onion Egg mayo Tuna Salads: Tomato, cucumber, mixed leaf Green pesto rubbed pasta and cherry tomato Spicy couscous with sultanas Savoury lattice selection Mini steak and ale pies Leek and cheddar tart Beer battered cod goujons Tiramisu slice Fresh fruit MENU 2 Selection of assorted sandwiches: Beef, mustard and rocket Turkey and cranberry Cheese and pickle Egg mayo Smoked salmon and cream cheese Salads: Tomato, mixed leaf, cucumber Tuna pasta salad Shaved carrot Lamb samosas, mint raita Spicy chicken wings Roast tomato and feta cheese tart Seasoned fish skewers Chocolate cake Fresh fruit MENU 3 Selection of assorted sandwiches on fresh bloomer bread: Ham and mustard Roast beef and horseradish Cheese and onion Tomato, mozzarella and rocket Prawn and sweet chilli Salads: Mixed bean salad Coleslaw Potato and chive salad Small jacket potatoes Poached salmon bites with lemon oil Assorted petit vegetarian crolines Spicy lamb koftas Carrot cake Fresh fruit

3 COURSE PLATED DINNER

EVENTS MENU 3 COURSE PLATED DINNER SELECT 1 STARTER, 1 MAIN COURSE AND 1 DESSERT MENU A 25.50 PER PERSON STARTERS Chef s soup of the day Duo of melon, raspberry coulis Smoked chicken and goat s cheese,