Sample Menus / Buffet Menus

Bacon, Cheese and Onion Vol-au-vents
King Prawn wrapped in filo pastry
Gruyėre and Smoked Cheese Flan
Lightly Spiced New Potato Wedges
Lamb Mint & Chilli Skewers
Chicken Oriental Strips

Assorted Dips

Rocket, Chard and Parmesan Salad
Red onion, spring onion & raspberry dressing
Dressed Cherry Tomatoes
Coleslaw

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Blackcurrant Cheese Cake
Chocolate Profiteroles

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Decorated Platters of
Honey Roasted Ham, Roast Sirloin of Beef,
Poached Salmon and Mixed Cheeses

Beef Oriental
Served with basmati rice

Vegetable Parcels
Gruyėre and Smoked Cheese Flan
Roast Baby Jacket Potatoes

Basket of Freshly Baked Breads

Selection of Fresh Salads

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Fresh Fruit Salad
Sticky Toffee Pudding
Served with Butterscotch sauce and vanilla ice-cream

Sample Starters

Chilled Melon
Seasonal fruits and passion fruit syrup

Mozzarella and Beef Tomato Salad
Roast pepper herb and olive oil dressing

Asparagus Tips
Poached in white wine, spring onion mash Parmesan shavings

Cream of Tomato and Pimento Soup
Oven roasted croutons

Confit of Goosnargh Duck
Wild mushrooms, treacle-cured bacon, baby leaves
Sweet mustard dressing

Home-cured herb crusted Salmon
Endive, chard and rocket leaves, olive and balsamic dressing

Lancashire Cheese Tart
Chutney of plum tomato and roast onion

Sample Main Courses

Breast of Chicken
Roasted in fresh herbs with mushroom cream sauce
                                  
Supreme of Goosnargh Chicken
Filled with smoked apple wood cheese topped with bacon, wrapped in puff pastry Vermouth sauce

Rack of Bleasdale Lamb
Peach and mint croquettes, blackcurrant scented jus

Roast Loin of Pork
Honey baked apple, rich roast gravy

Roast Goosnargh Duckling
With lardons of bacon, button mushrooms baby onions and calvados jus

Roast Rib-Eye of Beef
Yorkshire pudding, creamed horseradish and rich gravy

Pan fried Fillet of Salmon
Simply served with hollandaise sauce

Sample Vegetarian

Courgette, Roast Onion and Tomato Regatta
With butter beans finished with fresh herbs and Parmesan

Mediterranean Vegetable Tart
On champ mash, sweet pepper and balsamic coulis

Creamy Vegetable Moussaka

Stuffed Peppers
With wild mushroom risotto and light Stilton sauce

Sample Desserts

Dark Chocolate Honeycomb Mousse

Warm Crisp-Glazed Lemon Tart
Vanilla bean ice cream enriched with Ann Forshaw’s yoghurt

Salad of Fresh Fruits
Light sweet yoghurt

Vanilla and Wild Berry Mousse
Fresh raspberries, passion fruit syrup

Home Baked Vanilla Cheesecake
Wild berry compote, whipped cream

Sticky Toffee Pudding
With hot caramel sauce and vanilla ice-cream

Selection of Local Cheeses
Served with biscuits celery and grapes

Tea or Coffee with petit Fours