Wedding Menu A

Starter

Chicken liver parfait
Laced with port, Madeira and brandy served with home-made grape and balsamic chutney

Salad festival
Tossed leaves with poached salmon and prawns topped with a Gruyere cheese and smoked salmon crouton and drizzled with a lime dressing

Sweet seasonal melon
Presented with a compote of exotic fruits and a blackcurrant and cassis coulis

Cream of leek and potato soup
Served with croutons

 

Main

Roast fillet of salmon
Served on crushed charlotte potatoes with a vierge olive oil sauce flavoured with basil and tomato concasse

Sirloin of beef
Cooked in a salt crust and accompanied by a fresh horseradish sauce, Yorkshire pudding and roast gravy

Mansergh Hall local sausages
With grain mustard mash potato, caramelised onion and a red wine jus

Traditional roast turkey
Presented with cranberry sauce, savoury force meat, bread sauce and turkey gravy

Supreme of Burscough chicken
Accompanied by roast button onions and crispy pancetta complimented by a thyme infused chicken jus

A selection of vegetables and potatoes are served with all main courses.

 

Dessert

Iced banana parfait
Garnished with crisp tuille biscuit

Sticky toffee pudding
Served warm with a rich butterscotch sauce

Tarte au citron
A shortcrust pastry flan filled with a baked lemon cream served with a raspberry coulis

Australian style pavlova
A roulade of soft meringue filled with crème Chantilly and fruits edged by a vanilla sauce