Wedding Breakfast Menu
"Our experience in catering for receptions and functions has given us an enviable reputation for cheerful, courteous and efficient service, together with outstanding cuisine. This reputation will ensure that your most special day will remain a truly memorable occasion. All our dishes are prepared in our kitchens utilising the finest local and regional produce. Evening dishes are a suggestion and can be tailored to suit your individual requirements."
Burleigh Court's Head Chef – Andy Grant
- Cream of roasted butternut squash soup with shaved parmesan and crisp pancetta
- Handmade coarse cut chicken liver pate with real ale chutney and malted Melba toast
- Cream of asparagus soup with pan fried wild mushrooms and truffle oil (v)
- Fan of seasonal melon with feta and sweet chilli sauce (v)
- Beetroot cured gravadlax of salmon, celeriac remoulade, pea shoots
- Cream of roasted tomato soup with crème fraiche, fresh basil and wholemeal croutons (v)
- Red onion and goat’s cheese tart, roasted vine tomatoes, baby leaves and balsamic glaze (v)
- Parma ham, capsicum and buffalo mozzarella bruschetta with fresh herb olive oil
- Hot tandoori salmon salad with crisp iceberg and cucumber and mint yoghurt dressing
- Creamy garlic mushroom bruschetta
- Breast of guinea fowl roasted with bacon and button onions, mushroom and brandy sauce
- Breast of chicken, smoked bacon and cream cheese stuffing, Dijon and tarragon sauce
- Herb crusted fillet of pork, bubble and squeak, cider and chervil sauce
- Char grilled Scottish sirloin steak, field mushroom, Bordelaise sauce
- Roasted rump of English lamb, caramelised button onions, red wine and rosemary jus
- Grilled salmon, roasted Mediterranean vegetables, Provencal sauce
- Roast sirloin of Scottish beef, Yorkshire pudding, red wine and thyme scented gravy
- Loin of cod wrapped in smoked salmon, parsley butter sauce
- Breast of chicken stuffed with basil and ricotta mousseline, sunblush tomato and chorizo ragout
All main courses are served with seasonal vegetables and potatoes
- Butternut squash, sweet potato and brazil nut strudel with creamy fennel sauce
- Baked Portabella mushrooms filled with artichokes, black olives and pumpkin seeds with a hint of chilli, gratinated with cheddar and served on wilted spinach
- Roasted Mediterranean vegetable and five bean wellington with white wine and basil sauce
- Sunblush tomato, mozzarella and basil tart with leek and watercress sauce
- Creamy root vegetable and chestnut crumble with a wholemeal crumb and toasted seeds
- Roasted butternut squash and red chard risotto with pan fried wild mushrooms and shaved parmesan
All main courses are served with seasonal vegetables and potatoes.
- Pear and almond tart with vanilla custard
- Strawberry and mascarpone sable
- Tiramisu with macerated berries
- Summer fruit pyramid with clotted cream
- Rich chocolate tart with cinnamon cream
- Profiteroles with crème Chantilly and dark chocolate sauce
- Raspberry and passion fruit mousse with fresh seasonal berries
- Strawberry cheesecake with berry coulis
- Chocolate and orange mousse, chocolate and Drambuie sauce
- Blackberry and vanilla torte
- Lemon cheesecake with raspberry sauce
*Please note menus are subject to change, please call for more information.
Open Days
If you're a prospective student attending the Open Day, you can get exclusive rates from only £70 per room, giving you a chance to experience life in Loughborough.
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The Link hotels 24 hour delegate rate offers great value with Wi-Fi and accommodation included - you can be sure your event's a success!
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