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Asparagus with Roasted Vegetable RatatouilleVermont Heirloom Tomato Salad with Fresh Mozzarella Cheese and Basil Smoked Salmon Pops Filled with Cream Cheese Mousse Vegetarian Spring Rolls with Hoisin-Ginger SauceGrilled Tomatoes on Rosemary Skewers with Vermont Butter and Goat CheeseSushi Station Featuring Duck Spring Rolls with Wasabi Cream, Assorted Sushi, Steamed Pork Dumplings with Hoisin-Ginger SauceSteak Rumaki with Vanilla Bourbon SauceRoasted Tomato Crostini with Fresh Basil and Mozzarella Cheese, Shrimp Wrapped in Snow PeasAnniversary Dinner for Two as Seen in Vermont Vows MagazineMashed Potato BarVermont Summer Sausage with Fresh MangoVermont Brie Cheese with Fresh FruitWedding reception at the Coach BarnJonah Crab Claw with Cilantro-Lime VinaigretteNew Zealand Green Mussels with Fresh Fruit Salsa and Spicy GazpachoFresh Baby Spinach Salad with Strawberries, Maple Glazed Walnuts, Gorgonzola Cheese and Balsamic VinaigretteSalmon Mousse in Cucumber CupsAssorted Roasted Vegetable PlatterSummer wedding at Shelburne FarmsBraised Lamb Shank with Roasted Vegetables and Polenta with Mascarpone CheeseVermont Artisan Cheese Platter with Fresh FruitSeared Scallop Cocktail with Caviar and Lemon Aioli Assortment of Vermont Cheeses with Vermont Summer Sausage and Fresh Fruit