Sample Menus
SPRING/ SUMMER SIT DOWN DINNER
HORS D'OEUVRES: STATIONARY
BOUNTIFUL VERMONT AND IMPORTED CHEESES, SLICED SUMMER SAUSAGE WITH FRESH FRUIT WITH CRACKERS AND FLATBREADS
VIETNAMESE VEGETARIAN SPRING ROLLS WITH HOISIN-GINGER SAUCE
HORS D'OEUVRES: PASSED
CHICKEN CAKES WITH FRESH GINGER AND CILANTRO AIOLI
FINGERLING POTATOES TOPPED WITH CRÈME FRAICHE AND SMOKED SALMON
GRAPE TOMATO, FRESH MOZZARELLA AND BASIL SKEWERS WITH BALSAMIC DRIZZLE
PLATED SALAD
BABY SPINACH SALAD WITH STRAWBERRIES, TOASTED WALNUTS AND CHAMPAGNE VINAIGRETTE
SIT DOWN DINNER
ROASTED FILET OF BEEF WITH RED AND GREEN THAI CURRY SAUCE
GRILLED CEDAR PLANK SALMON WITH CUCUMBER-DILL SAUCE
MEDITERRANEAN RICE STUFFED ESCAROLE WITH ROASTED RED PEPPER, GOLDEN RAISINS AND PINE NUTS
(EACH GUEST WILL PRE-CHOOSE ONE OF THE ABOVE ENTREES)
SPRING ASPARAGUS WITH CITRUS GREMOLATA
ROASTED BABY RED BLISS POTATOES WITH GARLIC
O'BREAD DINNER ROLLS WITH VT ARTISAN BUTTER
SPRING/ SUMMER BUFFET MENU
HORS D’OEUVRES: STATIONARY
SALSA STATION
ARTICHOKE SALSA WITH FRESH LEMON AND CILANTRO
MOROCCAN SALSA WITH ROASTED RED PEPPER AND GOLDEN RAISINS
BLACK BEAN AND CORN WITH FETA CHEESE
TOMATO WITH KALAMATA OLIVES AND CAPERS WITH FRESH BASIL
TORTILLA CHIPS AND PITA CHIPS
HORS D'OEUVRES: PASSED
ROASTED TOMATO, FRESH MOZZARELLA AND BASIL CROSTINI
BRIE CHEESE AND RASPBERRY CHUTNEY IN MINI PHYLLO CUPS
COCO BEER SHRIMP WITH APRICOT-GINGER SAUCE DIPPING SAUCE
BUFFET DINNER
SLOW ROASTED STEAMSHIP ROUND WITH HORSERADISH SAUCE
SEARED CHICKEN TOPPED WITH FRESH TOMATO, GOAT CHEESE AND BASIL CHUNKY SALSA
TOSSED SUMMER GARDEN SALAD WITH MINT AND LEMON-GARLIC VINAIGRETTE
WILD RICE SALAD WITH TRI-COLORED PEPPERS AND TOMATOES
ASSORTED GRILLED VEGETABLE PLATTER
O'BREAD DINNER ROLLS AND BUTTER
VEGETARIAN SAMPLE MENU
HORS D'ŒUVRES: PASSED
1/2 GRILLED QUESADILLA WITH CHEDDAR CHEESE AND MANGO CHUTNEY
AND
1/2 PEARS AND BLUE CHEESE
CRISPY RISOTTO BALLS WITH MASCARPONE CHEESE AND TOASTED PINE NUTS
ZUCCHINI FRITTERS WITH RED PEPPER RELISH
BLACK BEAN AND CORN SALSA WITH FETA CHEESE IN TORTILLA CUPS
PLATED SALAD
SPINACH SALAD WITH APPLES, MAPLE GLAZED WALNUTS AND GORGONZOLA CHEESE WITH BALSAMIC VINAIGRETTE
O'BREAD DINNER ROLLS AND BUTTER
DINNER BUFFET
EGGPLANT INVOLTINI WITH FIRE ROASTED TOMATO SAUCE AND BASIL
ROASTED VEGETABLE STACKS WITH FONTINA CHEESE, PESTO AND FIRE ROASTED TOMATO SAUCE
VEGETABLE CURRY WITH BROWN RICE AND SAVORY GARNISHES: TOASTED ALMONDS, TOASTED COCONUT, CURRANTS, CHOPPED GREEN ONION AND CHUTNEY
CREAMY MASHED BUTTERNUT SQUASH WITH VT MAPLE SYRUP AND CINNAMON
FALL/ WINTER SIT DOWN DINNER
HORS D’OEUVRES: PASSED
PHYLLO PURSES STUFFED WITH CRANBERRY CHUTNEY AND BRIE CHEESE
SMOKED TROUT CAKES WITH HORSERADISH CRÈME FRAICHE
GINGER-ORANGE PORK SKEWERS
CHILLED BEEF TENDERLOIN ON SLICED BAQUETTES WITH HORSERADISH SAUCE
PLATED SALAD
SPINACH SALAD WITH ROASTED BEETS, GORGONZOLA CHEESE, MAPLE GLAZED WALNUTS AND APPLE-BALSAMIC VINAIGRETTE
SIT DOWN DINNER
GRILLED MARINATED LEG OF LAMB WITH ROSEMARY AND TANGY MINT SAUCE
SEARED HALIBUT WITH CORN SAUTÉ WITH GINGER AND FRESH CILANTRO
LARGE RAVIOLI TRIANGLE WITH APPLE CHUTNEY, CHEDDAR CHEESE AND BROWN BUTTER
(EACH GUEST PRE-CHOOSES ONE OF THE ABOVE)
MASHED BUTTERNUT SQUASH WITH VT MAPLE SYRUP AND CINNAMON
OVEN ROASTED HARICOTS VERTS WITH TOASTED PINENUTS
O’BREADS DINNER ROLLS AND HERB BUTTER ROUNDS
FALL/ WINTER BUFFET
HORS D’OEUVRES:STATIONARY
ASSORTED VERMONT CHEESES AND SLICED SUMMER SAUSAGE, FRESH SEASONAL FRUIT, MARINATED VEGETABLES, CRACKERS AND SLICED VT ARTISAN BAGUETTES
PUMPKIN-CURRY SOUP WITH A SAGE-GARLIC CROSTINI / SERVED IN DEMI-TASSE CUPS
HORS D"OEUVRES: PASSED
ROASTED TOMATO, FRESH MOZZARELLA CHEESE AND BASIL FLATBREAD
SHRIMP COCKTAIL WRAPPED IN SNOW PEAS WITH SPICY COCKTAIL SAUCE
STEAK RUMAKI WRAPPED IN BACON WITH A BÉARNAISE DRIZZLE
DINNER BUFFET
STUFFED CHICKEN WITH SMOKED CHEDDAR CHEESE AND APPLE SLAW
SALMON WRAPPED IN ZUCCHINI RIBBONS WITH FRESH BASIL AND CITRUS BEURRE BLANC
VEGETABLE STACKS WITH FONTINA CHEESE, CRISPY POLENTA AND FIRE ROASTED TOMATO SAUCE
ROASTED BUTTERNUT SQUASH AND APPLE SALAD WITH DRIED CRANBERRIES AND MAYTAG CHEESE WITH MAPLE-BALSAMIC VINAIGRETTE
CREAMY MASHED POTATOES WITH GARLIC
O'BREAD ROLLS AND BUTTER
STATIONS: HEAVY HORS D'OEUVRE RECEPTION OR ACTION DINNER
CROSTINI STATION: MAKE YOUR OWN FROM THE ITEMS BELOW:
WARM ARTICHOKE AND VT CHEDDAR CHEESE SPREAD
WHITE BEANS AND ROSEMARY
SLICED BEEF
HORSERADISH SAUCE
ARUGULA
GOAT CHEESE
SEASONAL CHUTNEY
CAPONATA WITH ROASTED VEGETABLES
COUNTRY HUMMUS WITH FRESH CILANTRO
SUN-DRIED TOMATO TAPENADE
HOT MUSHROOM AND BACON SPREAD
SLICED BAGUETTE AND CROSTINI
SALSA STATION:
ARTICHOKE SALSA WITH FRESH LEMON AND CILANTRO
MOROCCAN SALSA WITH ROASTED RED PEPPER AND GOLDEN RAISINS
BLACK BEAN AND CORN WITH FETA CHEESE
TOMATO WITH KALAMATA OLIVES AND CAPERS WITH FRESH BASIL
TORTILLA CHIPS AND PITA CHIPS
WING STATION:
BUFFALO AND NAKED WINGS WITH DIPPING SAUCES:
CREAMY RANCH DRESSING AND BLUE CHEESE DRESSING
BBQ SAUCE, SWEET AND SOUR SAUCE AND MUSTARD-HONEY SAUCE
WITH CARROT AND CELERY STICKS
ASIAN STATION:
ASSORTED CALIFORNIA ROLLS, TUNA SUSHI WITH PICKLED GINGER, SOY SAUCE AND WASABI PASTE
VIETNAMESE VEGETARIAN SPRING ROLLS WITH HOISIN-GINGER SAUCE
PORK DUMPLINGS WITH SWEET AND SOUR SAUCE
PEKING DUCK WITH ASIAN SLAW AND CRISPY WONTONS CARVING STATION:
CARVING STATION
ROASTED PORK TENDERLOIN WITH APPLE CIDER GLAZE AND PEACHY HOT SALSA
CHICKEN ROULADES STUFFED WITH FRESH SPINACH AND VT GOAT CHEESE AND TOPPED WITH FRESH TOMATO AND ROSEMARY VINAIGRETTE
CARVED SLOW ROASTED STEAMSHIP ROUND WITH HORSERADISH SAUCE
ROASTED BEEF TENDERLOIN WITH HORSERADISH SAUCE AND GORGONZOLA CREAM SAUCE TOPPED WITH CRISPY FRIED ONIONS
SEARED SALMON WITH CUCUMBER-DILL SAUCE AND SAUCE VERT ASSORTED VT BREADS OR ROLLS AND BUTTER
SLIDER STATION:
CHOICE OF LAMB, BEEF SLIDER OR BBQ PORK SLIDER
CHOICE OF TUNA, SALMON OR CRAB SLIDER
CHOICE OF BLACK BEAN OR WHITE BEAN SLIDER
ASSORTED CONDIMENTS
SALAD STATION:
SLICED TOMATOES AND FRESH MOZZARELLA CHEESE WITH FRESH BASIL AND BALSAMIC DRIZZL
BABY SPINACH SALAD WITH FRESH STRAWBERRIES, MAPLE GLAZED WALNUTS, GORGONZOLA CHEESE AND DIJON VINAIGRETTE
ASSORTED GRILLED SUMMER VEGETABLES WITH BALSAMIC REDUCTION
CAESAR SALAD WITH GARLIC CROUTONS AND ASIAGO CHEESE
ROASTED CORN AND BLACK BEAN SALAD WITH FRESH CILANTRO
VEGETARIAN STATION:
EGGPLANT ROLLOTINI WITH RICOTTA CHEESE AND SPINACH
MESCULIN GREENS AND ROMAINE LETTUCE WITH ASSORTED SEASONAL VINAIGRETTES
HOMEMADE CROUTONS
PARMESAN CHEESE
SHAVED RED ONION AND TRI-COLORED PEPPERS
GRAPE TOMATOES
SLICED CUCUMBER
CANDIED WALNUTS, CRAN-RAISINS, SUNFLOWER SEEDS AND TOASTED PINE NUTS
PASTA SALAD STATION:
ISRAELI COUS-COUS SALAD WITH CRAN-RAISINS, FRESH CILANTRO AND VIDALIA ONION VINAIGRETTE
ORZO SALAD WITH FRESH SPINACH, FETA CHEESE AND BLACK OLIVES WITH LEMON-GARLIC VINAIGRETTE
PENNE PASTA SALAD WITH FRESH MOZZARELLA CHEESE AND BASIL ASIAN PEANUT NOODLES WITH CRISPY VEGETABLES
HOT PASTA STATION:
PENNE PASTA AND LINGUINE WITH HOMEMADE SAUCES AND TOPPINGS:
MARINARA, BOLOGNESE AND ALFREDO SAUCES
PARMESAN CHEESE
SWEET ITALIAN SAUSAGE
BROCCOLI, PEAS, SUN-DRIED TOMATOES, KALAMATA OLIVES AND CAPERS
MASHED POTATO STATION:
CREAMY MASHED POTATOES WITH CONDIMENTS SUGGESTIONS:
CARAMELIZED ONIONS, SAUTÉED MUSHROOMS, CHOPPED BACON, GREEN ONION, GORGONZOLA CHEESE, SOUR CREAM OR ROASTED GARLIC
DESSERT STATIONS UPON REQUEST