Elisabeth & Chris

We would very much like to thank the catering staff at Rossall School for such a fantastic wedding breakfast. So many guests have commented on the standard of the food and excellent service provided by the catering staff. A particular thanks to Mr Kemal Tayib, the Domestic Services Manager, for all of his guidance and help over the last twelve months plus.

The scrumptious feast was as follows:

Starter:

Prawn Cocktail

Main Course:

Dressed Salmon with Shellfish

Decorated Fylde Roast Turkey

Mixed Peppercorn Encrusted Roast Strip of Sirloin garnished with Spring Onion Tassels, Gherkins and Fresh Mixed Peppers

Honey Roasted Cured Ham garnished with Extra Sweet Pineapple, Kiwi Fruit and Mandarin Segments

Supreme of Salmon garnished with Cucumber, Lemon and Lime

Thinly Sliced Supreme of Chicken

Mature Red Cheese, Button Mushroom and Red Onion Savoury Quiche

Coronation Chicken

Egg Noodles with Oriental Vegetables in a Sweet Chilli Sauce

New Season Hot Minted Potatoes with Flat Parsely

A Selection of Seasonal Salad Leaves

Tomato and Cucumber Rounds

Coleslaw

Petit Pain Bread Rolls and Butter

Dessert:

Chocolate Fondue with Seasonal Fruits and Marshmallows

Strawberries and Chantilly Cream

Cheese:

Brie, Stilton and Lancashire garnished with Vegetable Crudities and Seedless Grapes accompanied by Savoury Biscuits

Coffee

Wine:

Champagne - Brut, Etienne Dumont

Red - 'Trio' Merlot, Carmenere & Cabernet Sauvignon, 2004, Chile

White - 'Trio' Sauvignon Blanc, 2004, Chile