Mid Lancs Dinner Dance

Message From Janette Norris:

Please find attached the menu and booking form for the end of season dinner dance on Friday the 18th of May. For the early bird price of £20 then the booking form and menu choices will need to be with me with the money by 11th March.  All other bookings from 12th March to 29th April will be £25.  Please ensure that all your team captains have received this in case I have missed anyone.

All cheques made payable to ‘Mid Lancs Badminton League’.  No refunds will be given but you are welcome to sell your ticket on if you so wish but they will have to let me know any menu changes before the deadline date.  All money will need to be paid upfront.

Any dietary requirements will need to be discussed so alternative menu options can be sought so please let me know in good time.  Any questions or problems don’t hesitate to ask.

Many thanks


Wellington Park Banqueting Menu

All our dishes are homemade with locally sourced ingredient when possible.


Mushroom Pot (v)
Mushroom in a creamy garlic sauce topped with parmesan cheese and served with garlic bread.

Chicken Liver Pate
Smooth chicken liver pate served with Cumberland sauce, petit salad and a wedge of bread. 

Salmon and dill fish cake
Salmon and dill fish cake served with paprika mayonnaise and mixed salad.

Main Course

All main courses are served with a selection of potatoes and vegetables

Traditional Roast Beef
Roast beef seasoned with black pepper and sea salt, served with a rich roasting gravy and Yorkshire pudding.

Chicken Roulade
A chicken fillet filled with goat cheese and thyme, wrapped in bacon and served with a creamy white wine and thyme sauce.

Red Pepper and Goat Cheese Tart (v)
Roasted red pepper in a short crust pastry, topped with a creamy goat cheese. Served with a rich Italian sauce.


Apple Crumble Cheesecake
A biscuit base topped with tangy apples and a vanilla cheesecake. Garnished with a crunchy crumble and toffee sauce.

Sticky Toffee Pudding Homemade sticky toffee pudding served with toffee sauce and cream.

Profiterole Cream filled choux pastry served with vanilla ice cream and drizzled with chocolate sauce.