Supper at Vale House Menus

Vale House Supper Menu

 

Canapés

Mini Eggs Benedict with Hollandaise

Creamed Leeks with Crispy Pancetta in a Shortcrust Pastry case

Artichoke Filo Rolls and a Sweet Lemon Dip

 

 

Starter

Red Pepper Mousse with Roasted Vegetables and a Salad of little Leaves

Kim's Home-made Breads and local Butter

 

Main courses

Roasted Breast of Chicken with Manouri, a Garlic and Tarragon Charlotte, Creamed Spinach, Buttered Carrots and Minted Garden Peas

 

 

Dessert

 

Raspberry Millefeuille, Blackcurrant Paté de Fruits and Raspberry Sherbert on a mini Meringue nest

Coffee and Petit Fours

***

Italian Supper at Vale House

Smoked Salmon with Ricotta and Dill

Parma Ham, Fennel and Truffle Oil

Arancini

Shots of Cream of Asparagus Soup

 

Trio of Crostini with

Porcini and Chestnut Mushrooms in a Cream sauce

Goats Cheese with Roasted Walnuts and Thyme-scented Roasted Grapes

Dolcelatte, Pear, Roquette and Pesto

Selection of Italian cured Meats and Salami

 

Caponata

 

Borettane Onions

Roasted Pepper Salad

 

A selection of Pastas with

Chicken Liver Marsala Sauce

Salmon and Prawns in a Lemon Cream Sauce

Arrabiata Sauce

Tiramisu

Coffee and Petit Fours

***

Vale House Supper Spring/Summer Menu

 

Canapés

Grapes wrapped in Smoked Salmon with Horseradish Cream

Artichokes, Pancetta and Sun-dried Tomatoes on toasted Brioche

Gougeres

 

Starter

Confit Wild Rabbit and Bacon, with a Carrot Salad and an Onion Chutney

Kim's Home-made Breads and local Butter

 

Main courses

Salmon and Asparagus with Lemon Rissotto

 

Dessert

Creme Catalan, scented with Citrus and Saffron, Fennel Biscotti and a Salad of Strawberries and Orange

Coffee and Petit Fours

***

Supper at Vale House Autumn

 

Canapés

 

Olivade on Croute

Paté of Duck with a Blackberry jelly on toasted Brioche

Mini Crumpets with Blue Cheese and Rose Petal Jelly

 

Starter

 

Plated hors d'oeuvres

Kim's Home-made Breads and local Butter

Main courses

Pottage of Game with creamy Potatoes and Autumn Vegetables

 

Dessert

 

Drunken Plums: Plum and Almond Tart with Cinnamon Ice cream and boozy Prunes in Armangnac

Coffee and Petit Fours

***

Christmas at Vale House

 

Canapés

 

Pink pepper Chicken with Roquette Aioli

Prawns in a Pastry case with Saffron and Ginger

Crumpets with St Agur and a Damson and Cranberry Jam

 

Starter

 

Smoked Haddock Croquettes, Beetroot Ketchup and a Salad of Baby Leaves

Kim's Home-made Breads and local Butter

 

Main courses

Hot Roast Ham, Mustard Sauce, Roast potatoes and Sticky Shallots, Carrots with Fennel, Beans and Peas in their pods.

 

Dessert

 

Chocolate Cassis Cake with Orange Ice-cream

Coffee and Petit Fours

***

Christmas at Vale House (2)

 

Canapés

 

Smoked Salmon Sushi Cubes

Paté of duck with a home-made jelly on toasted Brioche

Shots of lightly spiced Parsnip Soup

 

Starter

 

Porcini scented Risotto with roasted wild Mushrooms and a dusting of Lemon Gremolata

Kim's Home-made Breads and local Butter

 

Main courses

Pottage of Game with creamy Potatoes and Autumn Vegetables

 

Dessert

 

Warm Mincemeat Frangipan Tart, Star Anise Ice cream and Clementine Jelly

Coffee and Petit Fours

Exclusive.. but in a good way.

 

Vale House Catering proudly host a popular pop up restaurant: Supper at Vale House. A unique five course menu is created for each event at which diners book tables of up to 12 people. Booking in advance is essential and we ask that guests kindly pay in advance to secure their booking. Private rooms can be arranged for parties of 8 or more.

Vale House can also be hired for your own private supper club or canapé party. Do contact us to discuss.

Here are some menus we prepared earlier!