Welcome to Burnley Golf Club

Offering the warmest welcome and the very best hospitality are at the top of our priority list. You wont be disappointed with the service and welcome you receive.

Spotlight on Paul ...

Our Resident Chef, Paul enjoys various styles of cooking, from a party buffets to a range of dining style menus and prides himself on working with fresh local ingredients, supplied by a local trades people.   Paul is committed to delivering the highest standards in customer service & satisfaction.

What we Offer...

We value our members and visitors and offer a varied menu of freshly prepared, homecooked fayre.

Here are some sample menus:

  Sample Menu Options

Menu One:

To Start…

Confit Duck Salad: Confit duck leg shredded on a bed of crisp salad with diced cucumber; spring onion and a hoisin dressing.

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Leek and Potato Soup served with freshly baked bread and butter.

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Salmon Ceviche: salmon cooked in citrus juices, chilli garlic & coriander on a bed of rocket.

Mains…

Lemon & Herb crusted salmon steak served with a prawn and white wine cream sauce.

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Chicken Ballotine: Chicken filled with a tagine stuffing, wrapped in smoked bacon, served on a bed of Mediterranean vegetable couscous with light coconut curry sauce.

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Wild Mushroom Stroganoff served with savoury rice.

All mains herb roasted potatoes & seasonal vegetables.

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Desserts…

Vanilla Panna Cotta served summer fruit berries and coulis.

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Trio of Chocolate parfait served with a coffee biscuit crumble.

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Cheese & Biscuit selection with chutney.

Menu Two:

To Start…

Chicken apricot & Pistachio terrine served with red onion marmalade and melba toast.

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Prawn & Crayfish cocktail,

served with a bloody marie rose sauce and brown bread.

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Red Lentil Dahl soup served with fresh chilli & Coriander bread rolls.

Mains…

Daube of Beef, braised in red wine and baby onions.

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Tempura Cod Fillet with vierge dressing.

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Mediterranean veg Goats cheese parcels served on a bed of peperonata.

All mains served with garlic and herb roasted potatoes,

 and seasonal vegetables

Sweets…

Sticky Toffee Pudding served with toffee sauce and ice cream.

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Lemon Posset served with shortbread biscuits.

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Selection of Cheese & Biscuits served with chutney.

Menu Three:

To Start…

Smoked salmon roulade with a chive and mustard dressing.

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Chinese spice infused crispy pork belly,

 served on a bed of salad with a sweet chilli jam.

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Carrot & Coriander soup, served with freshly baked bread and butter.

Mains…

Braised beef with a blue cheese & peppercorn sauce.

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Thai style fish cakes with a Thai red curry sauce.

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Garlic & Herb stuffed field mushroom with mature grated cheddar and spicy

tomato sauce.

All mains herb roasted potatoes & seasonal vegetables.

Sweets…

Profiteroles filled with Chantilly Cream served with hot chocolate sauce.

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Chocolate torte served with summer berry compote & fresh cream.

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Selection of cheese & biscuit served with chutney.

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