MENU

CULINARY DELIGHTS

Our Executive Chef has carefully created a choice of starters, mains and desserts for you to simply create your own menu.

We kindly ask our couples in their meetings to select one set menu for you entire party; we will of course arrange suitable alternatives for your guests with specific dietary requirements.

We treat our couples along with their friends and family who have stayed the night at The Old Vicarage the night of the wedding to a delicious breakfast of their choice.

Whether you and your guests would like a continental, a full English or anything in between we are able to cater to your desires making sure the first day of the rest of your lives together starts as it should, just perfectly!

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CANAPES 

- Tartlet of gruyere cheese, potato and truffle (v)

- Baby mozzarella, pesto, and air-dried tomato bruschetta (v)

- Mini beef teriyaki with wasabi mayonnaise and chive

- Slow cooked duck bon bons, spiced plum gel

- Spicy Thai King prawn, mango, and sweetcorn fritter 

- Mini mozzarella, tomato and basil caprese bite (v)

- Smoked Haddock croquettes with pea puree and lemon aioli

- Cranberry, brie and prosciutto crostini with balsamic glaze

- Boiled quail egg with parsnip crisps and truffle oil (v)

- Mini Yorkshire pudding, braised beef, horseradish cream

- Mini fish and chips, lemon zest aioli with pea puree

- Dried apricot and blue cheese with walnut (v)

- Beetroot salmon gravlax, garlic and chive cream cheese

- Sweet chilli fish cakes, Thai dipping sauce

- Mozzarella, basil, prosciutto, and fresh peach glazed with honey

STARTERS

- Trio of salmon, hot smoked, poached & cured, baby herb and caper salad, lemon

- Soup for all seasons; we offer a variety of flavours  and  styles to suit (v)

- Crayfish, Lincolnshire leek and brie arancini with wilted  spinach and red pepper coulis

- Colston Bassett panna cotta with candid walnut and pear  poached in port and Madeira (v)

- Spiced crab cake, mango & mint salsa, coriander  

- Creamed local mushroom, toasted brioche, tarragon and  truffle (v) 

- Pressed Derbyshire ham hock terrine with a selection of pickled vegetables

- Air-dried heritage tomato bruschetta, buffalo mozzarella, smoked tomato pesto, rocket and Parma ham 

- Terrine of smoked bacon and butter poached chicken,  tomato jam

- Indian inspired falafel, mango, mint and chilli salsa with  micro coriander (v)

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MAINS 

 - Rosemary roasted chicken, dauphinois potato, wilted  greens, bearnaise sauce 

- Chicken supreme, garlic and herb bon bon, truffle polenta  and wild mushroom 

- Butter roasted cod, leek and potato cake, wilted greens,  shellfish bisque

- Herb crusted lamb rump, parmesan gnocchi, pea and  shallot

- Braised Nottinghamshire beef, smoked bacon cake, honey  glazed carrots, red wine jus, pea shoots 

- Roasted salmon fillet, tabbouleh, yogurt, mint and  poppadom shards

- Roasted pork loin, bubble and squeak, fine beans, popcorn crackling

- Head to toe of pork, rolled pork loin, pressed cider cheek, smoked fillet, garlic and thyme fondant, tenderstem  broccoli, cider jus (s)

- Gressingham duck two ways, breast, confit parcel, sweet  onion infused potato, charred Pak choi, spiced cherry (s)

- A taste of Nottinghamshire lamb, roasted rump, pressed  shoulder, crispy sweetbread, potato hot pot, mint and  redcurrant (s)

- Duo of beef, ox cheek and Bavette, triple cooked potato, confit tomato, green peppercorn sauce (s)  

DIETARY MAINS

- Caramelised garlic and spinach gnocchi and ricotta 

- Beetroot and shallot wellington with seasonal vegetables       and red wine jus

- Pea and mint risotto with pea shoots, goats cheese               beignet and crispy leeks

- Vegetable tagine, sweet potato and Mediterranean                 couscous 

- Mille-feuille of butternut squash textures, crispy sage 

- Spinach and red lentil curry, sweet potato pakoras

- Plant based sausage and three bean rigatoni, pesto

   Please note that vegan, gluten, nut and lactose free               option are available.

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DESSERT

- Dark chocolate and amaretto delice, honeycomb,  chocolate oil 

- Passion fruit and mango cheesecake, oat and honey  crumble and mango sorbet

- Sticky toffee pudding, butterscotch sauce, clotted cream  ice cream

- The Vicarage Boutique Eton mess, seasonal berries, crisp  meringue and Chantilly cream

- Chocolate and coffee gâteau with praline cream and  caramel ice cream

- Salted caramel brownie with hazelnut crack ice cream

- Classic crème brûlée with caramel and crisp biscotti

- Dulce de leche cheesecake with a dark chocolate and  praline base, caramel sauce and vanilla ice cream

- Glazed lemon tart, raspberry flavours, meringue

- Warm Bakewell tart, cherry brandy compote, honey  clotted cream

- Strawberry tart with clotted cream ice cream and coulis

EVENING FOOD

The Old Vicarage homemade pizza;

-     Sun blushed tomato, baby mozzarella & basil

-     Chorizo, mushroom & rocket

-     BBQ chicken, roasted peppers 

- Pulled pork, Lincolnshire sausage meat stuffing, apple  sauce and popcorn crackling 

- Skin on fries, chilli, guacamole, sour cream, crisp onions  and cheese

- Buttermilk fried chicken and chips served with a selection  of sauces; lemon and herb, BBQ and sriracha mayonnaise 

- Fish and chips, crushed peas, lemon wedges (s)

- Nottinghamshire beef burgers with mature cheddar and  caramelised onions on a brioche roll (s)

- Lamb kofta, tzatziki, pitta bread, baby leaves (s)

- A selection of local cheeses, whisky and apple chutney, salted butter and crackers (s)

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CHILDREN'S MENU

If you have junior guests attending your wedding, you must please choose one meal from each course. 

 

Starter

-    Fruit platter

-    Garlic bread with or without cheese

-    Vegetable sticks with hummus platter

 

Main Course

-    Chicken goujons, chips and peas

-    Lincolnshire sausage and mash potato

-    Mini margarita pizza

-    Roasted chicken breast, chips and seasonal vegetables

 

Dessert

-    Chocolate brownie with ice cream

-    Seasonal fruit and ice cream

-    Selection of ice cream