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
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 sausagesWith 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.
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
