Wedding Menu - Main Courses
- Lamb
- Roast Leg of Bowland Lamb (A)
Scented with Garlic and Mint served with a Port and Fine Herb sauce - Rack of Pendle Lamb (B)
coated in a Black Olive and Sunblush Tomato crust accompanied by a Madeira Scented sauce - Roast Cannon of Bowland Lamb (C)
studded with Rosemary accompanied by a Blackberry and Redcurrant Jus - Beef
- Braised Topside of Beef (A)
cooked in a Bourguignon Sauce with baby shallots and Red Wine - Roast Beef (B)
served with a traditional Yorkshire Pudding and Rich Red Wine Jus. - Medallions of Beef Fillet (C)
char grilled and served with a Mushroom, Onion and Brandy Sauce scented with Mustard - Salmon
- Poached Salmon Fillet (A)
naped with a Leek and Wild Mushroom sauce dotted with Pink Peppercorns - Baked Fillet of Salmon (B)
with a Lancashire Cheese and Basil crust served with a Lemon Butter Sauce - Baked Fillet of Salmon en Croute (C)
accompanied by a Spinach and Watercress sauce - Market Fish
- Fillet of Line Caught Seabass (C)
sat on a stir fry of vegetables drizzled with a Warm Sweet Chilli Sauce - Chicken
- Roast Breast of Chicken (A)
naped with a Creamy White Wine and Mushroom Sauce - Roast Breast of Chicken (B)
stuffed with Brie and Sunblush Tomatoes drizzled with Basil Pesto and Red Pimento Sauce - Roast Breast of Chicken (A)
rubbed with Cracked Black Pepper and accompanied by a Tarragon scented Jus - Duck
- Marinated Duck Breast (C)
sat on a bed of gingered Leeks drizzled with a Madeira and Pink Peppercorn Sauce - Pork
- Oven Roast Loin of Pork(B)
served with a Caramelised Apple with an Apricot Farce drizzled with Rich Pan Gravy - Vegetarian
- Mushroom Stroganoff (A)
Button Mushrooms sautéed with Onion and flamed with Brandy cooked in a Paprika scented Sauce served with a Timbale of Rice - Spinach Red Onion & Lancashire Cheese Strudel (A)
Moated by a Green Pepper Sauce - Tempura of Vegetables (A)
Resting on a bed of Braised Rice drizzled with a Sweet Chilli Sauce - Creamy Wild Mushroom Risotto (B)
served with Aubergine fritters and Tomato Herb Coulis
