Banqueting Packages

The menus and prices are intended as suggestions and can be tailored to suit your requirements.

Menu One





Homemade Leek & Potato Soup
(Served with herb croutons and a crusty bread roll)

Chilled Cantaloupe Melon
(Sliced and served with raspberry coulis and fruits)

Duck Liver Terrine
(A smooth pate served with caramelised onion chutney
and toasted sea salt and rosemary focaccia bread)

Main Courses

Oven Baked Chicken Supreme
(Served with a Chardonnay wild mushroom and tarragon cream sauce)

Roasted Pork Loin
(Served with pan reduced gravy)

Fresh Salmon
(Topped with chervil and roasted fennel cream sauce)
(All main courses are served with seasonal vegetables and potatoes)


Ap ple pie and Fresh Cream

Homemade cheesecake

Fresh cream profiteroles
Coffee & Mints

Menu Two





Ardennes Pate
(A course pate served with apricot and ginger chutney
With toasted olive focaccia bread)

Homemade Cherry Tomato & Red Pepper Soup
(Served with herb croutons and a crusty bread roll)

Fantail of Honeydew Melon
(Served with ribbons of Parma ham, finished with a raspberry coulis)

Main Course

Salmon Bearnaise
(A succulent salmon supreme oven baked and topped with a homemade Bearnaise sauce)

Traditional Roasted Sirloin of Beef
(Served with Yorkshire pudding and Madeira wine gravy)

Roast Leg of Lamb
(With a redcurrent and rosemary gravy)

(All main courses are served with seasonal vegetables & potatoes)


Baked Apple Tart and Custard

Lemon Parfait
(A refreshing mouse with mango coulis)

Chocolate and Mint Torte with Fresh Cream

Coffee & Mints

Menu Three





Roasted Vegetable Tartlet
(A mixture of mature cheddar,baby leek and sun dried tomatoes
Served on a crisp rocket salad)

Cold Poached Salmon
(A delicate salmon fillet poached in court bouillon and
Served on crisp gem lettuce with cucumber ribbons and topped
With a dill sauce)

Homemade Vegetable Soup
(A thick blend of market vegetables infused with herbs and vegetable stock,
served with crisp herb croutons)

Main Course

Braised Lamb Shank
(A slow cooked English leg of lamb shank oven baked in carrots, onions,
Garlic and herbs until tender and topped with a tyme jus)

Chicken Chasseur
(A succulent breast of chicken oven cooked with a rich tomato, pepper & mushroom sauce)

Roast Turkey
(Served with stuffing, chipolatas and gravy)


Baked Apple Tart with Custard

Toffee & Pecan Pavlova and fresh Cream

Lime & Lemon Cheesecake and fresh Cream
Coffee & Mints

Menu Four





Goats Cheese & Beetroot Salad
(A subtle combination of roasted beetroot and crumbed goats cheese,
Mixed with spinach and topped with a sweet balsamic glaze)

Smoked Salmon and Prawns
(A fresh starter of plump freshwater prawns and smoked salmon rose
With a brandy lemon seafood sauce)

Homemade Broccoli &Stilton Soup
(A delicious blend of broccoli florets and mature Stilton cheese brought
together and topped with a cheese crouton)


beef Fillet Medallions
(Tender fillets of English beef fillet pan-fried, served medium rare
and topped with a red wine reduction)

Duck Breast
(A whole duck breast served pink and topped with a pink peppercorn and brandy sauce)

Roasted Leg of Lamb
(Roasted leg of lamb in Rosemary & garlic and served with a port wine gravy)


Baileys and White Chocolate Cheesecake with fresh Cream

Homemade Manchester Tart with fresh Cream

Chocolate Truffle Tort with fresh Cream

Strawberry Parfait with fruit coulis
Coffee & Mints

Call our team on 0161 330 2764 for more information on holding your banquet at the Broadoak Hotel or send us an email at