The organiser can select two starters, one main course and two desserts for their group; any special dietary requirements such as a vegetarian main course can also be added.

Starters

Pâté

Chefs home-made pâté on a bed of fresh rocket served with Blackcurrant liquor, Melba toast and onion marmalade,.

Soup (v)

Chefs homemade soup of the day (or choose your own) served with a hot crusty roll & butter.

Prawn and Crayfish Cocktail

King prawns & crayfish tails combined in our own Marie rose sauce on a bed of fresh leaves served with a crusty roll & butter.

Asparagus Bundles

Oven roasted asparagus spears wrapped in parma topped with a hollandaise sauce.

Bruschetta

Italian toasted bread topped with chopped tomatoes, fresh basil, garlic and balsamic glaze.

Beetroot and Goats cheese salad

Baked Goats Cheese on a bed of lettuce and fresh Beetroot dressed with pine nuts and basil .

Main Course

Chicken Suprême

Pan fried chicken suprême served with oven roasted potatoes, seasonal vegetables & a cream, tarragon & white wine sauce.

Beef Wellington

(£2.00 per person surcharge)

Oven roasted fillet of beef , wild mushrooms and Bury black pudding wrapped in hand-made puff pastry, served with season vegetables, oven roasted potatoes and a red wine jus.

Wild mushroom and cheddar cheese filo parcel (v)

Wild mushrooms and cheddar cheese hand wrapped in crisp flaky filo pastry and brushed with butter for a golden finish. Served with seasonal vegetables, oven roasted potatoes and a cream and white wine sauce.

Shank end of Lamb

Slow cooked shank end of lamb served with garlic crushed potatoes, honey roasted root vegetables & a mint, rosemary & red wine jus.

Fillet of Salmon

Pan fried fillet of salmon served with oven roasted potatoes, seasonal vegetables & a cream, chive & vermouth sauce.

Roast beef

Sirloin of roast beef served with roast potatoes, homemade Yorkshire puddings, cauliflower and cheese, seasonal vegetables and pan gravy.

Lancashire hotpot

 Homemade beef hot pot served with hot crusty rolls, pickled red cabbage and beetroot.

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Desserts

Chocolate Fudge Brownie

Homemade chocolate fudge brownie served with pouring cream and fresh berries.

Eton Mess

Fresh strawberries combined with Chantilly cream, meringue and homemade strawberry coulis.

Sticky toffee pudding

Chefs home made sticky toffee pudding served with a Butterscotch sauce & Crème anglaise.

Creme Brulee

Traditional French custard with caramelized sugar top & fresh berries.

Lemon meringue roulade

Soft meringue filled with a bitter sweet lemon curd cream, garnished with raspberry compote.

Minimum of 15 passengers

Maximum of 30 passengers

Two Course: £15.00 per head Inc VAT

Three Courses: £17.00 per head Inc VAT