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Wedding MenusWedding Venue Lincoln

Our chefs can prepare a delicious and seasonal menu using fresh, local & seasonal produce.

Doddington Wedding Breakfast

Menu A £50 per head - (2013- £52)

Starters

  • Loch Fyne Smoked Salmon with garden herb crème fraiche and a caper and shallot dressing
  • Kitchen Garden Lettuce and Lovage soup with garlic croutons
  • Smoked Chipolatas with red onion marmalade and potato salad
  • Fishcake of Salmon, Cod and Haddock, served on wilted spinach with dressed watercress, a kitchen garden cucumber salsa and lemon butter sauce

Mains

  • Shoulder of Lamb, rosemary potatoes with a thyme and madeira jus
  • Roasted Belly Pork on puy lentils with glazed baby carrots and a parsley and caper green sauce
  • Char-grilled fillet of Salmon with a Doddington Nicoise salad of roasted cherry vine tomatoes, sugar snap peas, seasonal beans and free range egg with a rocket pesto dressing
  • Confit Duck leg served on a pancetta and red wine Cassoulet with braised chicory

Sweets

  • Doddington berry and elderflower Cheesecake
  • Passion fruit and Meringue tart
  • Summer Pudding with pouring cream
  • Summer fruit Eton Mess

 

 

Doddington Wedding Breakfast

Menu B £60 per head - (2013- £62)

Starters

  • Seared Scallops with spiced cauliflower puree, a crispy pancetta and frisee salad and a sherry reduction
  • Terrine of Ham Hock, Doddington Estate Rabbit and baby leeks with piccalilli and green sauce
  • Kitchen Garden bean and pea Risotto with garden herbs, a peashoot salad and parmesan crisp
  • Moules Marinieres

Mains

  • Baked Fillet of Halibut with a tomato and olive crust, served with rosemary roasted new potatoes, kitchen garden spinach and sauce beurre blanc
  • Doddington Estate Pigeon wellington served with thyme fondant potato, glazed baby carrots and braised red cabbage
  • Slow roasted Hambleton Farms’ Sirloin of Beef with traditional Lincolnshire trimmings and a panache of seasonal kitchen garden vegetables
  • (Beef served medium)
  • Pan roasted breast of Corn-fed Chicken on creamed leeks with basil pomme puree and a confit tomato and pesto dressing

Sweets

  • White Chocolate and Baileys parfait with dark chocolate dentile and chantilly crème
  • Caramelised Lemon Tart with raspberry sorbet
  • Strawberry Trifle Terrine served with strawberry sorbet and Daiquiri
  • Dark chocolate and salted caramel with orange and Cointreau ice cream

 

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