Make you wedding breakfast one to remember and allow us to accompany our fresh, locally sourced ingredients with 5 star table service.   Below is an example of the 3 tier package that we offer as standard but our Chefs will bring your vision to life and offer a personalised menu to suit your personalities, family history or bring a shared memory to life.  So if your in need of a professional wedding caterer in Lincolnshire, please contact us for more details.

 

Our prices start from £20 per head.  If you would like a tailored quotation or more information, please send your enquiry to info@thewoldschef.co.uk or call our team on 01652 284405

Menu A

Starters

Homemade soup with a crusty bread roll (v) (ve) (gf)

Homemade chicken liver pate with chutney & crusty bread (gf)

Mushrooms en croute (v) (ve) (gf)  

Mains

Roast Chicken, Beef, Pork or Nut Roast served with all the trimmings (v) (gf)

Pan seared salmon, crushed new potatoes, wilted spinach, beurre blanc and green beans

Cauliflower steak, hazelnut burnt butter, chickpeas and rocket (v) (ve) (gf)

                                                           

Desserts

Double chocolate brownie with vanilla chantilly (v) (gf)

Lemon Cheesecake with a ginger nut base (v) (ve) (gf)

Homemade ice-cream and sorbet (v) (ve) (gf)

Menu B

Starters

Homemade duck liver pate with chutney, crusty bread and salad

Mushroom and pecan terrine (v) (gf)

Confit duck leg with pomegranate friza salad (gf)

 

Mains

Honey glazed ham hock, spring onions, chive mash and crushed peas (gf)

Beef bourguignon, horseradish mash and seasonal greens (gf)

Pan seared chicken, creamed leeks, parmentier potatoes, sweetcorn and crispy rocket (gf)

Roasted pepper & squash tartan with seasonal salad (v) (ve) (gf) 

Desserts

Vanilla creme brulee with a homemade cookie (v) (gf)

Chocolate truffle mousse with homemade orange sorbet (v) (gf)

Lemon tart (v)

Menu C

Starters

Beetroot cured salmon gravadlax with celeriac and wholegrain remoulade (gf)

Smoked haddock arnold bennett

Salt baked beetroot and goats cheese tart (v) (gf)

 

Mains

12 hour braised beef with roasted garlic potato fondant, buttered baby carrots, jus and crispy carrots (gf)

Pan seared sea bass, turned new potatoes with a rocket and walnut pesto and broad bean and asparagus fricassee (gf)

Vegetable wellington with salted beetroot puree with a rocket and pine nut salad (v)

 

Desserts

Honeycomb creme brulee with homemade orange shortbread  (v) (gf)

Chocolate trio; Chocolate mousse, white chocolate sorbet and dark chocolate tart (v) (gf)

Lemon tart with sesame pastry, clotted cream and candid lemons (v)