Full Day Package - Manchester Central Library

YOUR WEDDING
C E N T R A L L I B R A RY
MANCHESTER
PACKAGE DETAILS
YOUR PACKAGE INCLUDES
50 GUESTS DURING THE DAY*
Ceremony in the Performance Space
ADDITIONAL 50 GUESTS FOR EVENING CEREMONY
Wedding breakfast and evening reception
DRINKS AND CANAPÉ RECEPTION
Post-ceremony drinks reception with canapés
in Shakespeare Hall (glass of champagne per guest)
WEDDING BREAKFAST
EVENING BUFFET
Use of the Wolfson Reading Room and other heritage spaces for
photography with your immediate wedding party
A bespoke five course wedding breakfast including
a cheese course, tea, coffee and petit fours
Half a bottle of wine per guest served with the meal
Package price £15,000*
Champagne toast (one glass per guest)
Evening buffet
Menu tasting for two
White table linen
Use of cake stand and knife
Table numbers and stands
Easel for table plan
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Toastmaster
Facility to play background music during ceremony
PA system for after dinner speeches
Cash bar serving a selection of bottled beers, wines and spirits
Original parquet dance floor
Electronic tea lights
Cloakroom
Dedicated wedding planner
Weddings are exclusive to Sundays and only one wedding will
take place per day. Weddings will not take place when the Library
is open to members of the public.
*Extra daytime guests can be accommodated at an additional
cost of £125 per head (maximum 80 guests in total) and evening
guests at a cost of £30 per head (maximum 120 guests in total).
Package price includes VAT.
Your event manager is available to assist as toastmaster
as required.
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YOUR MENU
CANAPÉS
Your choice of four of the following (four canapes per guest
to be served)
Cold Canapés
RARE CHESHIRE BEEF EN CROÛTE WITH HORSERADISH MAYONNAISE
DELAMERE GOAT’S CHEESE TART WITH BLACK OLIVE PURÉE (V)
GLASSON DOCK SMOKED SALMON ROULADE WITH MASCARPONE
SLOW ROASTED CHESHIRE PORK BELLY WITH APPLE CHUTNEY
Hot Canapés
LANCASHIRE BEEF HAMBURGER SLIDERS
BITE-SIZED YORKSHIRE PUDDING WITH PULLED BEEF
DEMI-TASSE OF ROASTED RED PEPPER & TOMATO SOUP (V)
WEDDING BREAKFAST
Your choice of one of the following starters, main courses and desserts
Mains
BRAISED DAUBE OF BEEF
Succulent Lancashire beef, braised for seven hours, served with
horseradish mash and roasted carrots
CONFIT GOOSNARGH DUCK
A confit of local Goosnargh duck leg served with potato purée,
braised red cabbage and an orange jus
CUMBRIAN PASTRAMI, HAM TERRINE AND PICKLES
DUET OF SALMON AND FENNEL SALAD
OPEN LASAGNE OF PEAS, BEANS & SHALLOTS (V)
Freshly made sheets of pasta layered with peas, beans & shallots,
served with pea shoots and a garlic emulsion
CLASSIC GREEK SALAD
CARAMELISED SHALLOT TARTE TATIN (V)
This savoury tart is accompanied by Delamere goat’s cheese
foam and a selection of seasonal vegetables
ROASTED BUTTERNUT SQUASH RISOTTO (V)
A velvety risotto of roasted and puréed butternut squash
made with Arborio rice
HAM HOCK TERRINE SERVED WITH HOMEMADE PICCALILLI
Our finest Lancashire-reared ham with an accompaniment of
pickled vegetables
TRADITIONAL BREAD & BUTTER PUDDING (V)
This cinnamon flavoured pudding is served with a fruit compote
and creamy vanilla Cheshire ice cream
HOT SMOKED MACKEREL WITH HORSERADISH FOAM
AND WATERCRESS
A light starter made with locally sourced mackerel from a
Lancashire smokehouse
STICKY TOFFEE PUDDING (V)
A firm favourite, this homemade pudding is served with a toffee
sauce and creamy vanilla Cheshire ice cream
CONFIT CHESHIRE CHICKEN TERRINE
A pressed terrine of confit Cheshire chicken served with truffle
powder and pickled Ormskirk mushrooms
BLACKSTICKS BLUE & LEEK QUICHE
WARM HERB AND SEA SALT POTATOES
Dessert
WHITE CHOCOLATE MOUSSE (V)
A wonderful light mousse delicately infused with lavender
and garnished with strawberries
MORECAMBE BAY POTTED SHRIMPS
Locally sourced potted shrimps served with lemon jus and pecan
& raisin croûtes
CUMIN ROASTED CHESHIRE CHICKEN BREAST (SLICED HOT)
SEARED SALMON WITH CRISPY SKIN AND WATERCRESS PURÉE
Seared salmon served with a crispy skin, watercress purée,
fondant potato and a garnish of Ormskirk mushrooms
Starters
ROASTED RED PEPPER & TOMATO SOUP
A richly flavoured favourite served with basil oil-infused croutons
DELAMERE GOAT’S CHEESE MOUSSE (V)
This sumptuous mousse is served with hazelnut granola,
roasted onion jus and dressed with wild herb leaf
EVENING BUFFET
RICH CHOCOLATE POT SERVED WITH CHANTILLY CREAM (V)
Individually served, this sumptuous chocolate dessert is accompanied
by vanilla-infused cream and garnished with fresh berries
Cheese
A SELECTION OF BRITISH CHEESES
Served with biscuits, chutney and fruit garnish
To Finish
Tea, coffee, herbal infusions and petit fours
MIDDLE EASTERN TABBOULEH SALAD
DRESSED RED CABBAGE COLESLAW
WARM FOCACCIA AND SLICED MANCHESTER LOAF
SELECTION OF INDIVIDUAL DESSERTS:
Roasted, vanilla-spiced fruit with greek yogurt
Chocolate and salted caramel mousse
Baked apple cheesecake
WINES
Your choice of two of the following hand-picked wines to
be served with your wedding breakfast
White
SIGNUM BIANCO, Salento, Italy: A medium bodied and fruity wine
PINOT GRIGIO, Ca’ del Bianco, IGT delle Venezia, Italy: A crisp, dry
and subtle wine
Red
SIGNUM ROSSO SALENTO, Salento, Italy:
An elegant medium wine
MARQUES DE REINOSA TINTO, Rioja, Spain: A full bodied wine,
rich in red fruit and aged in oak
TANTEHUE MERLOT, Viña Ventisquero, Central Valley, Chile:
A supple and well-rounded fruity wine
Rosé
PINOT GRIGIO ROSÉ, Ca’ del Bianco, IGT Delle Venezia, Italy:
A dry and refreshing wine
0161 827 7661
conferenceandevents@mthce.co.uk