VALE HOUSE  Catering

Sample Spring Canapé Menu

Evesham Asparagus on Brioche with a rich Gruyère Cream Crisp Biscotti with warmed Brie melted onto Gloucestershire Strawberries

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Sugar-cured Tuna Wrap with Mouli Carrot and Cucumber and Lemon Dressing

 

Tender Skewered Chicken with Spring Onions, Mango and Nam Phrik Num Sauce Pancetta and Salmon Fishcakes with Roquette Salsa Dip

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Sample Summer Canapé Menu

Fruit Brochette with a Fresh Herb Vinaigrette Gin-cured Salmon on Cucumber with Dill Sauce and Caper Flowers

 

Miniature Fish and Chips with Tomato Ketchup, served in a themed paper cone

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Sample Autumn Canapé Menu

Jumbo Blackened Shrimp marinated in Thai Spices, served with Pickled Ginger

 

Duck Confit on a warm Chestnut and Potato Cake with Many Berry Jelly

 

Rosemary-scented Mashed Potatoes with Mini Sausages

 

Mini Crumpets, St Agur and home-made Rose Petal Jelly

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The richest miniature Chocolate Cake with a Citrus and Basil Fool

 

West Country Blackberries with Organic Cream on a Lavender Biscotti

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Sample Winter Canapé Menu

Tartare of Salmon with Citrus Fruits, served in a Brioche present box

 

Parfait of Foie Gras with Redcurrant and Balsamic Jelly and a Red Onion Confit

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Goujons of Local Beef served with a Truffle Mushroom Sauce Artichoke Filo Rolls with Parmesan and a Sweet Lemon Dip

 

Rosemary and Onion Seed Wafer with Cured Beef and Roasted Onions

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Frozen Chocolate-dipped Fruits Filo Pecan Mince Pies

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Sample Summer Buffet Menu

Soy-marinated Salmon with Lemon and Coriander Salsa Chicken poached in a purée of Mango, Ginger and Cardamon with warm toasted Cashew Nuts

 

Grilled Aubergine filled with Red and Yellow Peppers, Fennel, Courgettes, Herbs and Rocket Salad of Fresh and Sun-dried Tomatoes with an Olive Oil Dressing

Tabbouleh with Fresh Herbs

 

Warm New Potatoes with Mayonnaise, Spring Onions and Shallots

 

Cucumber Salad with Soured Cream and Herbs

 

Warm Breads with Farmhouse Butter

 

Chocolate Torte and thick Local Cream Blackberry Fool with Crème de Muir and a Lavender Wafer

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Individual Elderflower Jellies with Fresh Mint
 

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Sample Winter Buffet Menu

Haunch of Venison slowly braised with Port, Bacon, Shallots and Juniper Berries

Tagine of Chicken with Quince, Ginger, Saffron, Chickpeas and Squash

Tuna marinated in Coriander, Chilli, Lime, Ginger and Garlic with Honey Soy Dressing

Hot buttered Italian Brown Rice

Baby Spinach, Red Onion and Pears with Hazelnut, Cumin and Coriander Dressing

Tomato, Courgette, Aubergine, Olive, Red Pepper, caramelised Baby Onion and Carrot Salad

Remoulade of Beetroot, Celeriac and Apple

Warm Breads with Farmhouse Butter

Chèvre Cheesecake with Many Berry and Balsamic Coulis

Decadent Chocolate Cake with Organic Local Cream

Warm Pannetone Bread and Butter Pudding with a Winter Fruit Salad

scented with Cardamon

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Sample Wedding Breakfast Menus

 

A trio of Summer Vegetables: Mousse of Red Peppers, Roasted Vegetables and Salad Leaves.

 

Warm Breads with Farmhouse Butter Spring Lamb Noisette, roasted pink with Tarragon Salsa, a warm salad of Peas and Beans and New Potatoes with sweet, sticky Shallots

 

Raspberries and Roses - Fresh Raspberries, Rose-scented Ice Cream and Rose Petal Jelly

 

Chicken marinated with Pink Peppercorns and served with a Summer Green Aioli

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Coffee with Mints, Teas and Tisanes
 

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Chilled Evesham Asparagus Soup with a Parmesan Wafer

 

Warm Breads with Farmhouse Butter

 

Slow-roasted Salmon with Pink Peppercorns and Citrus, served with creamy Mashed Potatoes and extra-fine Green Beans scented with Orange 

 

Pimms on a plate: Pimms Sorbet, Ginger Lemonade Jelly and a salad of Strawberries, Cucumber and Mint

 

Coffee with Mints, Teas and Tisanes

 

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Iced Cucumber Gazpacho with a Crab Remoulade, warm Bread and Farmhouse Butter 

 

Roast Breast of Chicken with a Cream and Madeira Sauce

Courgettes, Carrots and Beans and Rosti Potato 

 

Rich Chocolate Torte with Local Cream

Coffee with Mints, Teas and Tisanes