Our Wedding Breakfast Menu has been taken from The Villa a la carte menu. We will need to know your orders by Tuesday 8th August 2006.
Starter:
- Marinated Beef Fillet, Rocket Leaves, Tomato Garlic & Thyme Dressing
- Ravioli of Goats Cheese & Basil, Pickled Cucumber, Sweet Cherry Tomato Coulis
- Red Lobster & Local Crab Mousse with an Apple Salad and Raspberry Keta Dressing
- Formby Asparagus sautéed in Lemon Butter, Poached Duck Egg, English Muffin with a Peppered Hollandaise Sauce
- Goosnargh Chicken and Foie Gras Terrine, with Raisin & Walnut Chutney Mustard Seed Vinaigrette
- Avocado & King Prawn Salad, with Watercress Parmesan Sauce
Main Course:
- Trough of Bowland Loin of Lamb, With New Season Vegetables Pomme Anna Potatoes
- Noisette of Trout Fillets filled with Scallop Mousse & an Asparagus, Crab Claw & Potato Chowder
- Pan Seared Goosnargh Duck Breast, With Fig Jam, Black Truffle Potato Cake & Crispy Onions
- Steamed Wild Mushroom & Spinach Pudding, With Seasonal Greens
- Oven Roasted Poussin dusted with Cajun seasoning, Served with Quenelle of Sweet Potato Puree & a Confit of Roast Vegetables with Bordeaux Sauce
- 300 grams (10oz) British Sirloin Steak. (Cooked either Pink or Well Done) Roast Garlic, Shallots, Mushroom Pate Encroute, Home Cut Chips & a
pot of Champagne Stilton Sauce
Dessert:
- Villa Date & Walnut Pudding, Served with a Toffee Sauce & Vanilla Bean Ice Cream
- Dark Chocolate Terrine, Toasted Marshmallows & Cointreau Sauce
- Raspberry Shortcake, Mascarpone Cream & Mint Syrup
- Homemade Pancakes, With Flamed Grand Mariner Oranges & Bonds Ice Cream
- Almond Tart, With a Black Cherry Compote & Organic Local Crème Fraiche
Jake, Adam & Felicity will have a special childrens a la carte meal - this is yet to be decided.