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 Course

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.


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


Cream of swiss onion soup 
Served with Gruyere cheese crouton

Our own gravadlax of salmon 
Prepared in the Scandinavian style with salt sugar and dill. Simply presented with a mustard and dill mayonnaise and brown bread and butter

Traditional Caesar salad 
Crisp cos lettuce with anchovies, croutons and Parmesan cheese shavings tossed with a creamy garlic dressing

Duck pistacchio nut terrine 
A coarse terrine studded with pistachio nuts and green peppercorns presented with a home-made pear chutney

A salad of avocado pear, orange and melon 
Drizzled with an orange and dark rum dressing

Main Course

Pan fried supreme of corn-fed Guinea fowl 
Accompanied by a confit of its leg served with braised puy lentils and a Madeira guinea fowl sauce

Seared tuna loin 
Served with a spiced ragout of aubergine and a red capsicum coulis flavoured with star anise

Glazed loin of organic pork 
Served with caramelised apples and a sage, whole grain mustard sauce

Braised foreshank of Cumbrian lamb 
Served on rosemary mash with homemade redcurrant and mint jelly and a lamb jus

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


Vanilla pannacotta 
Accompanied by a compote of poached seasonal fruits

Duo of chocolate mousses 
White and dark chocolate mousse complimented by a bitter chocolate sauce

Raspberry parfait 
Served with brandy snap tuille biscuits and a raspberry coulis

Warm apricot bread and butter pudding 
With crème anglaise sauce


Roulade of smoked salmon and spinach 
A roulade of smoked salmon and spinach filled with a rich smoked salmon mousse and complimented by a yoghurt and dill sauce

Tian of avocado and devon crab meat 
Layered avocado, dark and white crabmeat topped with crème fraiche and served with gazpacho sauce

Confit of duckling 
Duck leg marinated with ginger, soy Worcestershire sauce and garlic glazed with honey and served on crisp leaves

Terrine of soft goats cheese 
Soft goats cheese, roast Mediterranean vegetables and basil accompanied by a sundried tomato vinaigrette

Thick, hearty vegetable soup

Main Course

Grilled fillet of wild seabass
Accompanied by a bouquetiere of baby vegetables and complimented by a chervil cream sauce

Supreme of corn-fed chicken 
Presented with a wild mushroom risotto and a truffle infused cream sauce

Roast loin of Cartmel valley venison 
Served en croute with root vegetable and chestnuts with a red currant and juniper sauce

Roast leg of English lamb 
Carved onto a rosemary mash and served with home-made redcurrant and mint jelly and lamb jus

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


Sticky ginger and apple steamed pudding 
Served warm with a ginger wine and brandy toffee sauce

Citrus and passion fruit terrine 
Served with crème fraiche and passion fruit and orange coulis

Gateaux trois chocolats 
A white and dark chocolate truffle torte served with a coffee bean sauce

Praline parfait 
A rich vanilla parfait studded with caramelised nut praline garnished with spun sugar and served with amaretto sauce


Assiette of cured and smoked meats 
A selection of cured and smoked meats including chorizo, smoked duckling, milano salami and Parma ham accompanied by a celeriac and mustard salad and drizzled with truffle oil

Terrine of corn-fed chicken and baby leeks 
Wrapped with Parma ham and served with a home-made chutney

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

Panache of exotic fruits 
A medley of exotic fruits and seasonal melon Gratinated with a passion fruit sabayon

Second Starter

Cream of pea, pear, and watercress soup

Cream of carrot, honey and ginger soup

Main Course

Rack of English lamb 
Carved onto a gratin dauphinnaise potato cake garnished with fine beans and served with rosemary lamb jus

Tranche of hake 
Grilled fillet of hake set on a cushion of spiced cous cous and presented with a warm pesto and olive oil dressing

Supreme of Gressinham duck 
Breast of duckling accompanied by a compote of plums and complimented with a Madeira, shallot and honey duckling sauce scented with Chinese five spice

Loin of suckling pig (A minimum order of 5 is required for this dish)
A rosette of suckling pig set on a bed of creamed parsnip and topped with crispy parsnip ribbons edged by a sage pork jus

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


Warm orange and pear frangipan flan 
A sweet pastry flan filled with poached pear and an almond and frangipan. Served with an ameretto ice-cream and vanilla sauce

Champagne jelly 
Accompanied by a citrus fruit salad in a passion fruit sauce

Iced chocolate bombe glace 
Rich and dark chocolate parfait laced with gran marnier presented with a duo of chocolate sauces

Mango and lime terrine 
Fresh mango set in a lime jelly and presented with a strawberry coulis


Melange of tomatoes 
Sliced vine, sundried, slow roasted and cherry tomatoes flavoured with basil, pesto and topped with mozzarella cheese presented with a rocket leaf salad

A pressing of waberthwiate ham and fig 
Scented with flat leaf parsley served with a Madeira jelly

Ceviche of king scallops and salmon 
Fresh Salmon and scallops marinated in citrus juices, white wine and a hint of garlic served with a citrus fruit and dressed frizzy leaf salad

Smoked duck breast with spiced poached pear 
Thinly sliced local smoked duck breast presented with a spiced poached pear and complimented by a honey and lemon dressing

Second Starter

Cream of potatoes and cepes soup 
Scented with herbs

Cream of tomato and basil soup

Main Course

Best end of lamb 
Roast rack of lamb with an herb and mustard crust carved onto a cassolet of pulses severed with a confit of garlic and a rosemary sauce

Tender loin of slacks pork 
Fillet of pork wrapped with pancetta and served on a cushion of soft herb flavoured polenta garnished with roast button onions and a brandy sauce

Roast fillet of scotch beef 
Served with a ragout of woodland mushrooms and a rich red wine jus

Fillet of halibut 
Accompanied by wilted spinach and chantrelle mushrooms complimented by a chantrelle and sage jus

Tournedos of beef (£4.95 supplement per person)
Topped with a flat field mushroom and Gratinated with pesto edged by a red wine sauce (served pink)

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


Chilled orange marmelade and whiskey cheescake 
A light orange & whiskey mousse set on a crunchy biscuit base with a compote of poached kumquats

A selection of cheeses 
Served with date & walnut bread, celery and grapes

Marquise au chocolat 
A rich chocolate desert presented on a bed of caramelised oranges with a white chocolate sorbet and a dark chocolate sauce

Banana and rum parfait 
An iced banana rum parfait served with a butterscotch sauce, caramelised bananas & a homebaked biscoti biscuit

Please select any three items from the choices below to create your own canapé menu. We can also tailor make a canapes menu to your liking.


Artichoke hearts 
With cream cheese and Parma Ham

Asparagus spears (seasonal)
Wrapped with smoked salmon

A cheese pastry baked with anchovy tomato and herbs

Prosciutto rolls 
Parma ham filled with an herb mascarpone cheese

Smoked salmon
On a crisp crouton with a mustard and dill mayonnaise

Tomato crostini 
Crispy crouton of baguette topped with a spiced tomato confit and Gratinated with Parmesan

Tartlet of chicken liver parfait

Quails egg tartlet
With sauce hollandaise


House made soup of the Day

Melon and Strawberries

Grapes, orange and apple segments

Main course

Locally made sausage & potato mash “Hedgehog” with vegetables

House made fishcake & vegetables

House made tagliatelle, tomato sauce & cheese

Stone baked pizza & salad. Served as ½ a 12” pizza
Pizza ailable pepperoni, Cheese & tomato or vegetable

Baked chicken breast, potatoes, vegetables & gravy

Chips are available on request at £2.50 per portion


Hot sticky toffee pudding
With a warm caramel sauce

Seasonal fruit pavlova
With a strawberry sauce

Ice cream cone

With fresh piece of fruit

Please select a starter from your chosen menu

Main Course Selection

Savoury Cheese Roulade
A rolled cheese soufflé filled with a medley of vegetables and complimented by a red capsicum coulis scented with star anise

Tortellini Of Spinach And Ricotta
Served in a warm tomato and basil sauce and topped with shavings of fresh Parmesan cheese

Wild Mushroom Risotto
Creamy arborio rice flavoured with herbs and woodland mushrooms

Potato Raviolis
Filled with a mushroom and Stilton farce served on a cushion of pan fried mushrooms with a lemon and parsley olive oil dressing

Please select a dessert from your chosen menu