Sweet seasonal melon
Presented with a compote of exotic fruits and a blackcurrant and cassis coulis
Chicken liver parfait
Laced with port, Madeira and brandy served with home-made grape and balsamic chutney
Cream of leek and potato soup
Served with croutons
Salad festival
Tossed leaves with poached salmon and prawns topped with a Gruyere cheese and smoked salmon crouton and drizzled with a lime dressing
Sirloin of beef
Cooked in a salt crust and accompanied by a fresh horseradish sauce, Yorkshire pudding and roast gravy
Supreme of Burscough chicken
Accompanied by roast button onions and crispy pancetta complimented by a thyme infused chicken jus
Traditional roast turkey
Presented with cranberry sauce, savoury force meat, bread sauce and turkey gravy
Roast fillet of salmon
Served on crushed charlotte potatoes with a vierge olive oil sauce flavoured with basil and tomato concasse
Tarte au citron
A shortcrust pastry flan filled with a baked lemon cream served with a raspberry coulis
Sticky toffee pudding
Served warm with a rich butterscotch sauce
Australian style pavlova
A roulade of soft meringue filled with crème Chantilly and fruits edged by a vanilla sauce
Iced banana parfait
Garnished with crisp tuille biscuit
Coffee
A selection of vegetables and potatoes are served with all main courses.
