Pennine Manor Hotel

Parma Ham & Cream Cheese Roulade

Smoked Salmon on Brown Bread & Caviar

Sun Dried Tomato & Fresh Basil Bruschetta

Olive & Tomato Kebab

Choice of Homemade Soup
Served with crunchy croutons & savoury bread

Chicken Liver Terrine & Homemade Chutney
Served with warm French bread & wild rocket salad

Chicken & Marinated Goats Cheese
Served on Greek salad

Smoked Salmon & Cream Cheese Roulade
On a bed of mixed leaf salad dressed with lemon Marie Rose sauce, brown bread and butter

Melon Platter
Served with exotic fruits & topped with minted crème fraiche

Prawn Cocktail
Served with a Marie Rose sauce and brown bread & butter

Mushroom Provencal in a Filo Basket
Button mushrooms braised in a tomato & herb sauce, flavoured with garlic & fresh basil served with savoury bread

Roast Chicken Breast
Served with seasoning, bacon roll and roast gravy

Pork Fillet
Wrapped in Parma ham with a calvados sauce

Roast Leg of lamb
Glazed with a redcurrant & Rosemary jus and served with a Yorkshire pudding

Roast Sirloin of Beef
Served with a Yorkshire pudding and a rich red wine jus

Poached Fillet of Salmon
On a bed of buttered asparagus, glazed with a prawn and white wine sauce

Medallions of Fillet Steak
Coated with a rich red wine & French mustard sauce, sat on a nest of roasted vegetables

Stir Fry Vegetable Filo Pastry Basket
Served with parsnip crisps & sweet pepper coulis

Mushroom Provencale
Served with goats cheese crust

Asparagus & Wild Mushroom and Yorkshire Blue Lasagne
Served with salad and garlic bread

Choice of Crème Brûlée
Served with Grandma Bennetts ginger biscuit

Fresh Cream Profiterole
Served with hot chocolate sauce

Brandy Snap Basket
Filled with seasonal fruit & ice cream

Chocolate Truffle Cake
Served with Chantilly cream and
chocolate sauce

Sticky Toffee Pudding
Served with lashings of custard

Homemade Cheesecake
Served with a choice of fruit topping & coulis

Fresh Seasonal Fruit Meringue
Served with fruit coulis and sugared fruits

Apple & Bilberry Pie
Served with custard

Mille Feuille
Served with vanilla pod ice cream

Plate of English & Continental Cheese
Served with grapes and biscuits

Cafetiere of Coffee & Petit Fours

MENU A

The Grand Carved Hot Buffet
Minimum of 50 guests

Roast Sirloin of Beef
Served with Yorkshire pudding & onion gravy

Roast Turkey Breast
Served with cranberry seasoning & bacon rolls

Roast Potatoes with Rosemary & Sea Salt

Oven Baked Cauliflower & Broccoli Au Gratin

Carrots & Mange Tout in Orange Butter

Courgette & Goats Cheese Bake

MENU B
The Grand Carved Cold Buffet
Minimum of 50 guests

Honey Roast Ham

Roast Topside of Beef
Served with horseradish dressing

Dressed Poached Salmon Platter

Lemon & Black Pepper Chicken Fillets

Warm Minted Buttered Potatoes

Greek Salad

Salad Nicoise

Baby Leaf French Dressed Salad

Chunky Potato & Sweet Corn Salad

MENU C
Traditional Finger & Fork Buffet

A Selection of Assorted Sandwiches

Jacket Potato Shells filled with Bacon
and Cheese

Assorted Oriental Sundries with Dip in Sauces

Marinated Chicken Kebabs

Deep Fried Breaded Mushrooms
with Garlic Dip

Garlic and Cheese Ciabatta

Coleslaw & Potato Salad

Tomato Bruschetta

Add To Your Buffet

Mexican Spiced Beef Chilli

Creamy Chicken Korma

Spicy Cajun Chicken Kebabs

Pan Fried Lemon & Black Pepper
Chicken Fillets

Onion Bhajis & Mint Riata

Pennine Pasta & Wild Mushroom Bake

Oven Roasted Vegetable Risotto

Hot Jacket Potatoes

Saffron Rice

French Dressed Leaf Salad

Double/Twin + Breakfast
Single + Breakfast

Room Hire Charge for the Civil Ceremony

Monday to Thursday
Friday
Saturday and Sunday