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 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.

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

Starter

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.

Dessert

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

Starter

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.

Dessert

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

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.

Canapés

Artichoke hearts 
With cream cheese and Parma Ham

Asparagus spears (seasonal)
Wrapped with smoked salmon

Pissaladiere
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

Starter

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

Dessert

Hot sticky toffee pudding
With a warm caramel sauce

Seasonal fruit pavlova
With a strawberry sauce

Ice cream cone

Yoghurt
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