Wedding ceiling

Wedding Menu Selector 2017

Our Chef takes great pride in preparing your Menu created with foods selected daily from the markets. We offer you the chance to create a unique menu of your choice with our Menu Selector. In order for us to deliver the first class service that Astley Bank is renowned for, we ask that you select the same menu for all your guests. We understand that you may have vegetarian guests, or people on special diets, and we will be happy to cater for them accordingly.


All served with garlic croutons, garden herbs and freshly baked bread of the day

Carrot and Coriander
Roast Tomato and Basil
Leek and Potato
Mushroom and Thyme
French Onion  

All served with freshly baked bread of the day


Chicken Liver and Brandy Pate
with real ale chutney, butternut puree and toasted granary bread

Salmon and Smoked Haddock Fishcakes
with tartare sauce and dressed leaves, roasted cherry tomatoes

Ham Hock and Brie Compression
with soused vegetables and honey mustard dressing

Melon Lattice with Champagne and Mango Sorbet,
pineapple salad and mint syrup

Chargrilled Chicken Ceasar Salad
with garlic croutons, soft egg and parmesan shavings

Caramalised Onion and Goats Cheese Tart
with pear, walnut and summer berry salad


Duo of Smoked and Confit Salmon
with beetroot and garlic mayonnaise and green salad relish

Extra Special Prawn Cocktail
with tempura king prawn skewer, tomato salsa and ranch dressing



Breast of Goosnargh Chicken
with fondant potato and a smoked bacon, shallot and mushroom gravy

Roast Guinea Fowl Breast
with leg meat hash, dauphinoise potato, hedgerow berry gravy

Grilled Loch Salmon
with baby potatoes in garlic butter, and fennel and horseradish sauce
Roast Chicken Breast in cured ham, with basil mash, rustic tomato sauce and balsamic vinegar
Traditional Roast Turkey with thyme roasted potatoes, chipolata roll, sage and onion stuffing and cranberry gravy


Crispy Pot Roasted Duck Leg
with rosti potato, pear compote and orange sauce

Pot Roast Chicken Breast
with chorizo sausage, green lentils and red wine on a hassleback potato

Beef Blade ‘Slow Cooked’
with shiraz, root vegetables and thyme served with colcannon mash


Lamb Shank Slow Cooked
with Rosemary and Garlic served on buttery mashed potato with cooking liquor sauce

Roast Rib of Beef and Yorkshire Pudding
served with thyme roasted potatoes and rich pan gravy

Cornfed Goosnargh Chicken served
with dauphinoise potatoes and a brandy and peppercorn sauce


Lamb Two Ways
with panfried loin and potted leg, hot pot potatoes and minted root vegetable gravy

Fillet of Beef
with gratin dauphinoise and a shallot, smoked bacon and wild mushroom sauce


These dishes will be priced equivalent to your Main Course Selection

Roasted Portabella Mushroom
with a potato and garlic rosti and breaded goats cheese truckle

Filo Tart of Broccoli
and tasty Lancashire with thick chips and salsa salad

Eggs Florentine
with spinach, poached egg, roasted cherry tomatoes and herb butter sauce

All Main Courses are served with the Chef’s choice of Market Vegetables



Hot Chocolate Fudge Brownie
with raspberry sauce and white chocolate ice cream

Strawberry Jam and Almond Bakewell
with amaretto and black cherry ice-cream, orange curd

A Modern Day Eton Mess
with vanilla ice cream, mini meringues and fresh summer berries

Sticky Toffee Pudding
with real egg custard and vanilla pod ice cream

Apple and Praline Crumble Cheesecake
with rum and raisin puree and vanilla pod ice cream

Baileys Pannacotta
with chocolate and cream profiterole and Tia Maria chocolate sauce

A Twist on Lemon Meringue Pie
with hearts of lemon parfait and shortbread, berry jelly and pavlova meringue

Astley Bank Chocolate Plate white chocolate ice cream, orange chocolate mousse, double chocolate muffin and brownie thins - £11.90
Assiette of Desserts your selection of three mini desserts on one plate - £13.00


Freshly Ground Coffee, or Freshly Brewed Tea with homemade chocolates - £3.25

Additionally our Tea selection includes

Earl Grey, English Breakfast, Assam, Ceylon, Darjeeling, Fine Kenya and an assortment of Fruit Teas.


Canapes - £2.25
Soup Course - £5.75
Sorbet Course - £3.50
Cheese & Biscuits - £5.80

If you would like any assistance with your menu selection, our Head Chef, James Andrew, will be delighted to discuss your requirements with you.

All Prices include VAT @ 20% and are valid until 31st December 2017