The following dishes have been selected for their popularity. Please choose any three dishes from each section to create your own menu and from these three your guests make their choice. The final selections and seating arrangements must be sent to Tolleys at least three days prior to the function.
Tuesday to Saturday £17.50
SOUPS AND STARTERS
Carrot and coriander soup.
Country vegetable soup with parsley croutons
Roasted Tomato and Italian Herb Soup
Smoked salmon on potato rosti with a crème fraiche and chive dressing
Canteloupe Melon with Poached Conference Pear and Autumn Fruit Compote
Sautéed mushrooms in garlic butter dressed on a toasted crostini with leaves.
Grilled ‘Bury Flat Top’
A large field mushroom filled with Bury black pudding wrapped in smoked bacon topped with cheese sauce and oven baked.
Pink Grapefruit and Prawn SaladSegments of Californian grapefruit arranged on assorted salad leaves served with Atlantic prawns dressed with a sauce Marie Rose
Roast sirloin of beef with Yorkshire pudding and horseradish sauce. ( £1.50 Supp. )
Roasted leg of lamb with mint sauce or redcurrant jelly
Pan fried escalope of chicken Saltimbocca
A thin escalope of chicken flavoured with sage, topped with Proscuitto ham pan fried and served with a dry white wine reduction.
Porkloin steak on a black pudding and leek rosti served with a creamy grain mustard sauce.
Roasted Gressingham duck breast with a honey and lemon glaze. ( £3.00 Supp )
Braised cushion of beef in a red wine and thyme jus.
Poached supreme of salmon on a creamy Maris Piper mash served with a watercress sauce.
Poached fillet of halibut ‘Suchet’ ( £3.00 Supp )Tender halibut fillet served with strips of vegetables and Atlantic prawns in a creamy Vin blanc sauce.
Roasted vegetables with a croquette of mushroom risotto.
Garstang blue cheese and leek tartlette with leaves.
All the desserts are made in house with the exception of ice cream.
Bread and butter pudding with autumn fruit compote.
Crème brulee with shortbread.
Tarte au citron.
Bramley apple pie with double cream or ice cream.
Sticky toffee pudding with double cream and caramel sauce.
Belgian chocolate and orange cheesecake
Strawberry and Grand Marnier trifle.
Stilton and Lancashire cheeses with celery,
Grapes and savoury biscuits.
The menu is inclusive of coffee or tea with chocolate mints