YOUR WEDDING
BREAKFAST AT NUTTERS

YOUR WEDDING BREAKFAST AT NUTTERS

YOUR WEDDING BREAKFAST

Not just a meal, but an adventure

Dine in our beautiful Joseph Perrier Suite or for a smaller, more intimate feel, why not choose our Ashworth View.

Andrew and his team have built a variety of dishes and menus that not only vary from classic to modern,
but use only the very best of delicious local and regional produce. For something a little more personal, why not sit down with Andrew and create your very own bespoke menu.

On the day of your wedding, Andrew will personally introduce the start of your wedding breakfast by passionately explaining the menu to you and your guests.

Remember, this day is about you!

Dine in our beautiful Joseph Perrier Suite or for a smaller, more intimate feel, why not choose our Ashworth View.

Andrew and his team have built a variety of dishes and menus that not only vary from classic to modern, but use only the very best of delicious local and regional produce. For something a little more personal, why not sit down with Andrew and create your very own bespoke menu.

On the day of your wedding, Andrew will personally introduce the start of your wedding breakfast by passionately explaining the menu to you and your guests.

Remember, this day is about you!

OUR TWO ROOMS CAN SEAT THE FOLLOWING AMOUNT OF GUESTS FOR YOUR WEDDING BREAKFAST

Ashworth Suite:
10–28 guests

Joseph Perrier Suite:
20–96 guests

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CANAPÉS

£9.00–£12.00 per plate of ten canapés

A Selection of Nutters Signature Canapés covering a range of fresh meat and vegetarian options such as Crispy Pork and Black Bean Fritters, Mini Fish and Chips, Welsh Rarebit Bites, Wild Mushroom Arancini or Black Pudding Sausage Roll can be arranged. If you have any particular requests, please ask us.

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SILVER PACKAGE – £60pp

Starters

Dingley Dell Pork Belly Confit with Golden Delicious Puree and Cider Vinaigrette

Golden Roast Chicken Confit with Frisée Salad, Crispy Croutons and Frazzled Bacon

Pan Seared Brill with Wild Garden Herb Pesto, Roma Tomato, Shallot and Basil Salad

Mille-Feuille of Seasonal Vegetables with a Salt and Vinegar Sauce

Mains

Oven Roast Fillet of Cod served with a Basil Mash Potato, Tender Stem Broccoli and a Caper Mayonnaise

Slow Braised Harefield Premier Lamb Shoulder with a Chickpea Puree and an Apricot Gel

Fillet of Limousin Beef served with a Lancashire Cheese Gratin, Pickled Baby Vegetables and a Port Wine Reduction

Rosary Goats Cheese and Caramelised Onion Jam Pithivier served with Ashcroft Red Beets and a Blackberry Puree

Desserts

Dark and White Chocolate Delice with Honeycomb Splinters

Blackberry and Bramley Apple Crumble with Cointreau Custard

Warm Chocolate Brownie with Baileys Ice Cream and Fudge Nuggets

New York Style Cheesecake with Mini Eccles Cake and Butterscotch Sauce

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ADD ONS:

Pre Gourmet Soup £3.50pp

Roast Vine Tomato and Sweet Potato

Lightly Spiced Butternut Squash with Coriander Flakes

Chestnut Mushroom with Truffled Chives

Roast White Onion and Celeriac

Cheese Board £7.50pp

Coffee & Petit Fours £3.50pp

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BRONZE PACKAGE – £50pp

Starters

Roast Vine Tomato and Sweet Potato Soup with Garden Herb Pesto

Nutters Chicken Liver Parfait with Herb Butter and Garlic Croutes

Pan Seared Seabass with Lemon and Fermented Black Garlic, Asian Slaw and a Sauce Schnapps Dressing

Ploughman’s Lunch Fritter with Lancashire Cheese, Pickled Shallots and Rocket Leaves

Mains

Slow Braised Limousin Beef Feather Blade with a Horseradish Puree, Creamy Mash Potato and a Red Wine Sauce

Golden Roasted Chicken Supreme served with Parmentier Potatoes, Forestiere of Pancetta and Chestnut Mushrooms

Pan Seared Fillet of Salmon with an Oak Smoked Haddock Fish Cake, Wilted Greens and Creamy White Wine Sauce

Mediterranean Vegetable and Savory Granola Crumble Tart served with a Avocado Guacamole and a Port Wine Gel

Desserts

Sticky Toffee Pudding with Hot Fudge Sauce

Pure Vanilla Bean Crème Bruleè with a Fantasy of Fruits

Sea Salted Caramel Cheesecake with a Custard Cream Crumb

Bread and Butter Pudding with Whiskey Custard

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GOLD PACKAGE – £60pp

 

Starters

Pan Seared Turbot with Vegetable Spaghetti and a Champagne Cream

Bury Black Pudding Wontons with Frisée, Black Pudding Tempura and Frazzled Bacon

Caramelised Duck Breast Salad with Ginger, Spring Onions and Five Spice Tempura

Classic Onion Tarte Tatin with Griddled Courgettes and a Sauce Vierge Dressing

 

Mains

Pan Seared Fillet of Seabass served with a Celeriac Puree, Pomme Cocotte Potatoes,
Wilted Spinach and a Red Wine Reduction

Fillet of Limousin Beef Wellington with a Rosemary Potato Fondant, Fricassee of Wild Mushrooms,
and a Red Wine and Tarragon Reduction

Pan Seared Loin of Lamb with Mini Shepherds Pie, Roast Root Vegetables and a Port Wine Reduction

Twice Baked Lancashire Cheese Soufflé with Roast Cauliflower, Toasted Almonds and a Caper Mayonnaise

 

Desserts

Symphony of Miniature Desserts – A selection of our desserts in miniature form uniquely
created from your favourite sweet treats

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Please note: If you have any special dietary requirements we will always try to accommodate you.

Simply ask our staff at the time of your booking.

*The prime Limousin beef is hand selected from their herd by John and David Little; a third generation of farmers from Cannerhaugh, near Penrith. The cattle are traditionally fed on barley and the lush green grasses of the Eden Valley.

 

CANAPÉS

£9.00–£12.00 per plate of ten canapés

A Selection of Nutters Signature Canapés covering a range of fresh meat and vegetarian options such as Crispy Pork and Black Bean Fritters, Mini Fish and Chips, Welsh Rarebit Bites, Wild Mushroom Arancini or Black Pudding Sausage Roll can be arranged. If you have any particular requests, please ask us.

_____

 

BRONZE PACKAGE – £50pp

Starters

Roast Vine Tomato and Sweet Potato Soup with Garden Herb Pesto

Nutters Chicken Liver Parfait with Herb Butter and Garlic Croutes

Pan Seared Seabass with Lemon and Fermented Black Garlic, Asian Slaw and a Sauce Schnapps Dressing

Ploughman’s Lunch Fritter with Lancashire Cheese, Pickled Shallots and Rocket Leaves

Mains

Slow Braised Limousin Beef Feather Blade with a Horseradish Puree, Creamy Mash Potato and a Red Wine Sauce

Golden Roasted Chicken Supreme served with Parmentier Potatoes, Forestiere of Pancetta and Chestnut Mushrooms

Pan Seared Fillet of Salmon with an Oak Smoked Haddock Fish Cake, Wilted Greens and Creamy White Wine Sauce

Mediterranean Vegetable and Savory Granola Crumble Tart served with a Avocado Guacamole and a Port Wine Gel

Desserts

Sticky Toffee Pudding with Hot Fudge Sauce

Pure Vanilla Bean Crème Bruleè with a Fantasy of Fruits

Sea Salted Caramel Cheesecake with a Custard Cream Crumb

Bread and Butter Pudding with Whiskey Custard

_____

 

SILVER PACKAGE – £60pp

Starters

Dingley Dell Pork Belly Confit with Golden Delicious Puree and Cider Vinaigrette

Golden Roast Chicken Confit with Frisée Salad, Crispy Croutons and Frazzled Bacon

Pan Seared Brill with Wild Garden Herb Pesto, Roma Tomato, Shallot and Basil Salad

Mille-Feuille of Seasonal Vegetables with a Salt and Vinegar Sauce

Mains

Oven Roast Fillet of Cod served with a Basil Mash Potato, Tender Stem Broccoli and a Caper Mayonnaise

Slow Braised Harefield Premier Lamb Shoulder with a Chickpea Puree and an Apricot Gel

Fillet of Limousin Beef served with a Lancashire Cheese Gratin, Pickled Baby Vegetables and a Port Wine Reduction

Rosary Goats Cheese and Caramelised Onion Jam Pithivier served with Ashcroft Red Beets and a Blackberry Puree

Desserts

Dark and White Chocolate Delice with Honeycomb Splinters

Blackberry and Bramley Apple Crumble with Cointreau Custard

Warm Chocolate Brownie with Baileys Ice Cream and Fudge Nuggets

New York Style Cheesecake with Mini Eccles Cake and Butterscotch Sauce

_____

 

GOLD PACKAGE – £60pp

Starters

Pan Seared Turbot with Vegetable Spaghetti and a Champagne Cream

Bury Black Pudding Wontons with Frisée, Black Pudding Tempura and Frazzled Bacon

Caramelised Duck Breast Salad with Ginger, Spring Onions and Five Spice Tempura

Classic Onion Tarte Tatin with Griddled Courgettes and a Sauce Vierge Dressing

Mains

Pan Seared Fillet of Seabass served with a Celeriac Puree, Pomme Cocotte Potatoes, Wilted Spinach and a Red Wine Reduction

Fillet of Limousin Beef Wellington with a Rosemary Potato Fondant, Fricassee of Wild Mushrooms, and a Red Wine and Tarragon Reduction

Pan Seared Loin of Lamb with Mini Shepherds Pie, Roast Root Vegetables and a Port Wine Reduction

Twice Baked Lancashire Cheese Soufflé with Roast Cauliflower, Toasted Almonds and a Caper Mayonnaise

Desserts

Symphony of Miniature Desserts – A selection of our desserts in miniature form uniquely created from your favourite sweet treats

_____

 

ADD ONS:

Pre Gourmet Soup £3.50pp

Roast Vine Tomato and Sweet Potato

Lightly Spiced Butternut Squash with Coriander Flakes

Chestnut Mushroom with Truffled Chives

Roast White Onion and Celeriac

Cheese Board £7.50pp
Coffee & Petit Fours £3.50pp

_____

Please note:  If you have any special dietary requirements we will always try to accommodate you.

Simply ask our staff at the time of your booking.

*The prime Limousin beef is hand selected from their herd by John and David Little; a third generation of farmers from Cannerhaugh, near Penrith. The cattle are traditionally fed on barley and the lush green grasses of the Eden Valley.

 

A TOAST TO THE BRIDE & GROOM

Choose from the following drinks packages to compliment your wedding breakfast.
Or, if you prefer, ask our team who will be more than happy to create a more bespoke offering.

Frizzante – £23pp

Glass of Frizzante Prosecco on arrival
Half bottle of house wine
Glass of Frizzante Prosecco for Toast

Cloudy Bay – £28.50pp

Glass of Cloudy Bay Sparkling Pelorus on arrival
Half bottle of Cloudy Bay Chardonnay
Glass of Cloudy Bay Sparkling Pelorus for Toast

Josephine – £33pp

Glass of Joseph Perrier Champagne on arrival
Half bottle of house wine
Glass of Joseph Perrier Champagne for Toast

Laurent Perrier – £35pp

Glass of Laurent Perrier Champagne on arrival
Half bottle of house wine
Glass of Laurent Perrier Champagne for Toast

Bollinger – £38pp

Glass of Bollinger Champagne on arrival
Half bottle of house wine
Glass of Bollinger Champagne for Toast

Mocktail  – £15pp

Glass of Mocktail on arrival
2 Glassess of Mocktail per person during Wedding Breakfast
Sparkling Elderflower for Toast

Add Ons

Glass of Frizzante Prosecco £6.00
Glass of Joseph Perrier Champagne £8.50
Glass of house wine £5.00
330cl bottle of Peroni/Budwesier £4.00
Still/Sparkling Water £4.20

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FOR THE HIGHEST STANDARD OF WEDDING IN THE NORTH WEST, PLEASE CALL 01706 650 167 FOR MORE INFORMATION

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