Bolholt Country Park Hotel. Wedding Reception Menus. Hors D oeuvres

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1 Bolholt Country Park Hotel Wedding Reception Menus Wedding per person for 2010 Wedding per person for 2011 Set menu to be chosen from the following options: Hors D oeuvres Prawn Salad Succulent Prawns presented on a well of prawn sauce, garnished with salad. Fantail of Melon Set upon a pool of strawberry coulis, garnished with fruit. Homemade Pate Presented with a Garnished Salad and Crusty Bread Fresh Salmon Salad Served with lemon mayonnaise and crisp salad Soup Course These are merely a suggestion as most soups are available at no extra cost. Chicken Vegetable Mushroom Tomato Leek and Potato

2 Main Courses Roast Beef Roast topside of Beef, served with Roast Gravy and Yorkshire pudding Roast Lamb Roast Lamb cooked with rosemary and presented with mint sauce and roast gravy Roast Pork Served with sage and onion stuffing, apple sauce and roast gravy Roast Turkey Roast Turkey served with stuffing, bouchees of cranberry and roast gravy Chicken Supreme Cooked in butter and coated with a white wine and mushroom sauce ******* All of the above dishes are served with seasonal potatoes and vegetables **************

3 Sweet Menu Please choose one sweet for your guests from the following Strawberry Cheesecake Plump strawberries lay upon creamy vanilla cheese on a crisp biscuit base Chocolate Torte Delicate chocolate mousse in a chocolate sponge base Profiteroles Choux pastry buns, filled with Chantilly cream, drizzled with dark chocolate sauce Baileys Cheesecake New York style baked cheesecake laced with an Irish cream liquor ************** Fruit, cheese and biscuits ************** Coffee **************

4 The below menu options are only applicable if proceeded by a meal complying with the minimum numbers stated. Additional Courses Fish Course Paupiettes of Plaice: Filled with a Salmon mousse, poached and presented with a champagne sauce. Salmon & Halibut: Baked with Herbs and coated in a Lemon Butter. Seafood En Croute: Poached seafood, presented en croute, napped with a Basil and Tarragon Cream. Sorbets Lemon Orange Raspberry ALL 1.90 Additional Main Courses Beef Wellington. : Fillet Steak, coated in duxelle and pate, wrapped in puff pastry and served with a rich roast gravy and Maderia sauce. Prime Sirloin Steak: (all cooked medium/well) Served with a sauce of your choice. Chef s suggestion; - Poivre, Mushroom, Diane. Chicken Fillet: Filled with spinach and cheese, poached and served with a Port Wine sauce. Loin of Pork: Grilled and presented with a coarse grain mustard sauce. The above prices are in addition to the wedding package.

5 Evening Buffet (mixed hot & cold) Priced when day time meal preceding Buffet A Buffet B per person for per person for per person for per person for 2011 Sliced Honey Roast Ham Sliced Honey Roast Ham Sliced Roast Topside of Beef Sliced Roast Topside of Beef Fresh Roast Chicken Fresh Roast Chicken Homemade Cheese & Onion Pies Homemade Cheese & Onion Pies Hot Seasonal Potatoes Hot Seasonal Potatoes Prawn & Pasta Salad Prawn & Pasta Salad Rice & Tuna Salad Rice & Tuna Salad Dutch Cabbage Salad Dutch Cabbage Salad Gala Pie Gala Pie Mini Cornish Pasties Mini Cornish Pasties Freshly Baked Bread Freshly Baked Bread Mixed Tossed Salad Mixed Tossed Salad Homemade Coleslaw Homemade Coleslaw Homemade Pate Chef s Fish Course Homemade Potato Salad ************** Choice of Sweets

6 Hot Buffet Menu C per person Potato and Meat Pie Served with mushy peas and pickled red cabbage Meat or Vegetable Lasagne Accompanied with garlic bread and mixed salad Beef Chilli Served with rice and potato wedges Chicken Curry Served with rice, chips and baby naan bread Beef Stroganoff Accompanied with a mixed leaf salad and rice Vegetable Gratin Served with seasonal potatoes and French bread (Choose 3 from 6 of the above as an alternative buffet)

7 Buffet D per person for per person for 2011 Selection of open sandwiches served on rolls Mini Pork Pies Spiced Chicken Wings Vegetable Samosas Onion Bhaji Duck Spring Rolls Tossed Salad Homemade Coleslaw Potato Wedges ************* Chef s Choice of Cream Sweets *************

8 Vegetarian Options Tuscan Style Roast Pepper Filled with selected vegetables and topped with Béchamel Broccoli and Blue Cheese Tart With a Plum, Tomato and Caper Sauce Mushroom Stroganoff Pan-fried mushrooms presented in a brandy and paprika sauce, served on a bed of rice Vegetable Tart Roasted Mediterranean vegetables topped with Goats cheese Please Note: Only one option can be chosen for all guests.

9 Wedding Drinks Selection Classic Menu Pink Champagne & Canapés Served cold in a tall champagne flute which delivers a refreshing taste And a perfect welcome drink to start your perfect day 8.20 per person Or with a Top-Up per Person Fruity Menu Pimms Fruit Cup Pimms Liqueur served with cold lemonade served with fruit 4.00 per person Or with a Top-Up 6.10 per Person Kir Royale Sparkling wine mixed with crème de cassis Served with Strawberries, coated in milk chocolate 5.10 per Person Or with a Top-Up 6.10 per Person Bellini Cocktail Sparkling wine mixed with a Peach Liqueur Served with fresh Raspberries 5.60 per Person Or with a Top-Up 7.10 per Person

10 Welcome Drinks To welcome your guests to your wedding reception:- Bucks Fizz. Always the most popular choice with orange juice 2.90 per glass and sparkling wine, refreshing and classy. Fruit Punch. Virtually alcohol free with Grenadine and mixed 2.30 per glass fruit juices over crushed ice, presented with fruit. Summer Punch A wild taste with cherry brandy, grand marnier, 3.50 per glass white wine and fruit juice, finished with fruit. Canapés Selection of canapés 5.60

11 For the toast to the happy couple For your toast we can offer you a choice from a list of champagnes, sparkling white wines, or if you prefer something a little different; a sparkling red. Champagne & Sparkling Wine S Brut, Sand Ford Estate, Victoria This beaut from oz is full of rich exuberant flavours per bottle Baron de Beaupre Brut NV Loads of fresh, fizzy fruit with a slight toastiness per bottle Baron de Beaupre Brut Rose Great elegance and finesse with delicious light strawberry fruit per bottle Veuve Clicquot Yellow label Brut Move full bodied and richer in style. Complex flavours with hints of brioche and good structure per bottle House Wine per bottle Richelieu Unoaked Medium Dry Soft green apple aromas lead to tropical, pineapple/ grapefruit flavours Richelieu Unoaked Dry Aromatic and zingy, lively fruit and refreshing acidity Richelieu Bush Vine Red A spicy blend, with a rich, ripe dollop of plumy jam. **Prices on drink s subject to change

12 Wedding Day Extras The following are included in the cost of a wedding reception: Room Hire Service and VAT Flowers (arranged by the hotel florist) Complimentary Bridal Suite (early access as changing facilities if needed subject to the function being held at the Best Western Bolholt Hotel) Champagne and Flowers included in the Bridal Suite Gavel (for the Best Man) Mirrors + Candles (per table centre) Silver Number Stands + Table Numbers Highchairs on request Guest Book Red Carpet Please see the coordinators for invitation sending offer Colour co-coordinated table linen Additional options that can be provided by The Best Western Bolholt Country Park at an additional cost: Professional Resident DJ (price on request) The Honeymoon Suite can be booked for an extra for the happy couple on their Wedding Night. ** (** Subject to availability)

13 Accommodation Rates 2011 The Best Western Bolholt Hotel is set in 50 acres of parkland, has 62 ensuite bedrooms and can offer your overnight accommodation at a reduced rate on this special occasion. Saturday Weddings Single bedded room: bed & breakfast Double/twin bedded room: bed & breakfast (based on 2 people sharing) Family room: bed & breakfast (for upto 2 adults and 2 children upto the age of 14) Sunday to Friday Weddings Single bedded room: bed & breakfast Double/twin bedded room: bed & breakfast (based on 2 people sharing) Family room: bed & breakfast (for upto 2 adults and 2 children upto the age of 14) *Additional charges will apply if booking for more adults & children than what is stated above.* Inclusive of Full English Breakfast, service, VAT and free use of our superb leisure centre. (Two 15m heated swimming pools, saunas, Jacuzzis, steam room, state of the art gymnasium, aerobics suite and much more). Please note that children under the age of 18 can only use the leisure centre Mon- Fri from 2.00 pm 5.00 pm and Saturdays and Sundays between 9.00am pm *Any special requests for bedrooms or any family rooms you require must be booked directly with the reception team. ** Please note that a deposit is required per bedroom reservation which is non-refundable and non-transferable. *** Cancellation policy up to 72 hours prior to arrival, if not cancelled before this time, full payment will be taken for the room.

14 Why not stay an extra night Why not have your guests extend their stay and make it last over 2 days? Stay the night before or the night after the wedding for: Room Only Bed & Breakfast Dinner, B&B Including a bottle of house wine with your meal. All the above are based on 2 adults sharing a Double/Twin bedded room. For further information or prices for more than 2 people please contact the hotel reception on Please note: These prices do not apply on a Saturday night.

15 Civil Ceremony The Best Western Bolholt Hotel has been approved by the local authority to hold Civil Ceremonies, within the function suites. When holding your full wedding here at The Best Western Bolholt Country Park Hotel we are delighted to offer the functions suites free of room hire charge. Bury Council Registrar Office. Bury Registrar Town Hall Knowsley Street Bury BL9 OSW Telephone and Fax Please telephone the registrar office to make an appointment, before attending the office. Charges for the ceremonies have to be paid directly to Bury Registrar office.