Stuffed Roasted Beef Tenderloin with Gorgonzola Cheese and Spinach
Vermont Heirloom Tomato Salad with Fresh Mozzarella Cheese and Basil
<span style=\"font-size: 12.16px;\">Black Bean Burger with Corn and Tomato Salsa</span>
Polenta Cakes Topped with Caramelized Onion and Blue Cheese
Risotto Balls with Mascarpone Cheese and Tomato-Basil Sauce
Brussels Sprout Cups Stuffed with Sweet Potato Purée and Vermont Maple Syrup
Zucchini Pasta with Kalamata Olives, Roasted Tomatoes, Garlic and Parmesan Cheese
<span style=\"font-size: 12.16px;\">Slow Roasted Carved Steamship Round with Horseradish Sauce</span>
Pulled Pork Slider with Mustard Coleslaw
Assorted Summer Vegetable Display
Assorted Vermont and Imported Cheese and Fruit Display
Basmati Rice Cakes with Crab Salad
Carrot Cakes with Black Olives and Feta Cheese
Caesar Salad Cups
Creamy Mac and Cheese Balls
Hummus, Herb Dip and Fresh Vegetables on Tiered Table
Tuscan Sandwiches with Salami and Truffle Oil
Edible Theme Cakes
Falafel Sliders on Homemade Pita Bread
Roasted Vegetable Platter
Baked Stuffed Tomatoes with Herb Goat Cheese
Baby Spinach and Fresh Strawberries with Maple Glazed Walnuts
Outdoor BBQ Buffet on Rustic Wagon
Shrimp Wrapped with Snow Peas
Seared Chicken Breast Wrapped with Zucchini Ribbons & Lemon Beurre Blanc
BLT Salad in Mini Pastry Cups
Goat Cheese Canape with Apricot & Fresh Mint
Assortment of Vermont Bread & Cheese cheeses
Grilled Fresh Corn and Peaches
<span style=\"font-size: 12.16px;\">Stuffed Cauliflower Pancakes with </span>Corn, Avocado Salsa and Kale Salad
Seared Chicken Breast with Apple Jack Cream Sauce
Spring Salad with Baby Peas and Vermont Fiddleheads
BBQ Pulled Pork Mini Taco with Smokey Aioli
Goat Cheese Crostini with Homemade Fig Jam
Roasted Vegetable Crostini with Pesto Aioli
Watermelon Cups with Feta Cream, Mint and Honey Drizzle
Stuffed Mushrooms with Sausage and Fontina Cheese
Fresh Mozzarella Cheese, Basil, and Tomato Crostini
Quinoa and Caprese Salad in Mini Pastry Cups with Balsamic Drizzle
Mini Duck Taco with Asian Slaw
Golden Crab Cake with Tomato Remoulade Sauce
Roasted Beef Tenderloin with Horseradish Cream Sauce
Shaved Brussels Sprout Salad with Crispy Beets
Caprese Salad with Balsamic Vinaigrette
Seared Scallop Cocktail with Caviar and Lemon Aioli
Kale Salad with Shaved Parmesan and Lemon Garlic Vinaigrette
Tossed Summer Garden Salad
Beet Ravioli Stuffed with Goat Cheese
Arugula Salad with Gorgonzola Cheese and Roasted Beets
BBQ Pulled Pork Sliders on Cornbread Rounds
Grape Tomato, Fresh Basil, and Mozzarella Cheese Skewers with Balsamic Drizzle
Braised Lamb Shank Barolo with Roasted Vegetables
Stuffed Roasted Beef Tenderloin with Gorgonzola Cheese and Spinach
start stop bwd fwd