Relax and enjoy the day knowing that your Wedding Breakfast
is taken care of by our Rosette award winning kitchen team.

Please select one from each course


Home-made Soup

Roasted Plum Tomato Soup
with Garlic & Rosemary Croutons

Vegetable Soup Or Creamy Leek & Potato
with Crème Fraiche & Chives

Fan of Seasonal Melon
with Blackberry Sorbet

Grilled Bury Black Pudding
with Smoked Lancashire Cheese & Apple Chutney

Smooth Chicken Liver Parfait
with Spiced Cherry Compote and Melba Toast

Traditional Prawn Cocktail
with Marie Rose Sauce Brown Bread & Butter

Marinated Tomato, Mozzarella & Sarano Ham
with Basil Pesto and Aged Balsamic Dressing


Traditional Roast Turkey
with all the Trimmings served with Sage & Onion Farce and a Bacon Roll

Breast of Lancashire Chicken.
Wrapped in Smoked Bacon, White Onion Stuffing and Red Wine Sauce

Poached Salmon Fillet
with Parsley Pomme Puree and Asparagus Cream Sauce

Loin of Cheshire Pork
with Roast Apricots, Tarragon Mash and Cider Sauce

Roast Sirloin of Beefwith Yorkshire Pudding Horseradish & Madeira Sauce (£2.95 supplement per person)


Home-made Lemon Cheesecake
with a Fruits of the Forrest Sauce

Sticky Toffee Pudding
with Caramel Sauce and Vanilla Ice-Cream

Home-made Warm Apple Pie
with Double Cream Custard

Dark & White Chocolate Mousse
with Cointreau Scented Cream

Vanilla Crème Brulee
with Ginger Crisp Biscuit

Assiette of Red Hall Desserts
(£0.95 supplement per person)

Vegetarian Option

Linguini of Roasted Red Pepper. Served with Courgettes, Tomatoes and scented with Basil & Extra Virgin Olive Oil

Risotto of Wild Mushrooms
with Dressed Rocket and Parmesan Shavings

Goats Cheese & Red Onion Tartlet
with Dressed Leaves and a Balsamic Vinegar

Casserole of Root Vegetables
with Hotpot Potatoes and Pickled Beetroot

Chestnut Mushroom Stroganoff
with Braised Pilau Rice


Pan Seared King Scallops
Champagne Sorbet Intermediate


Roast Rack of Spring Lamb with garlic
Asparagus, Baby Carrots and Cabernet Reduction


Assiette of Puddings
Lemon Tart
Tangerine Granita Shot
Rhubarb Compote with Spring Biscotti