Gingered Carrot Soup
Mashed Potato Bar
Homemade Birch Beer Floats with Lake Champlain Chocolates Vanilla Ice Cream
New Zealand Green Mussels with Fresh Fruit Salsa and Spicy Gazpacho
Roasted Tomato Crostini with Fresh Basil and Mozzarella Cheese, Shrimp Wrapped in Snow Peas
Sushi Station Featuring Duck Spring Rolls with Wasabi Cream, Assorted Sushi
Homemade Mini Whoopie pies and Hostess Filled Cupcakes
Anniversary Dinner for Two as Seen in Vermont Vows Magazine
Jonah Crab Claw with Cilantro-Lime Vinaigrette
Assorted Roasted Vegetable Platter
Summer Vegetable Basket
Vermont Artisan Cheese Platter with Fresh Fruit
Roasted Vegetable Antipasti
Braised Lamb Shank with Roasted Vegetables and Polenta with Mascarpone Cheese
Vermont Heirloom Tomato Salad with Fresh Mozzarella Cheese and Basil
Steak Rumaki with Vanilla Bourbon Sauce
Baked Stuffed Tomatoes with Herb Goat Cheese
Mediterranean Salmon with Fried Spinach
Vermont Brie Cheese with Fresh Fruit
Red and Green Leaf Roulade in Crispy Pastry Cup
Homemade Cupcake Station
Salmon Mousse in Cucumber Cups
Tuscan Sandwiches with Salami and Truffle Oil
Seared Scallop Cocktail with Caviar and Lemon Aioli
Vegetarian Spring Rolls with Hoisin-Ginger Sauce
Asparagus with Roasted Vegetable Ratatouille
Grilled Tomatoes on Rosemary Skewers with Vermont Butter and Goat Cheese
Smoked Salmon Pops Filled with Cream Cheese Mousse
Fresh Baby Spinach Salad with Strawberries, Maple Glazed Walnuts, Gorgonzola Cheese and Balsamic Vinaigrette
Gingered Carrot Soup
01/29 
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