Sample menus

Maple poached pears with VT Bijoux cheese, and mache 

Grilled beef tenderloin with wild mushroom demi, duchesse potatoes and haricots verts

Pan seared halibut with lemon beurre blanc, crispy mille feuille potatoes and swiss chard

Savory bread pudding topped with roasted Autumn vegetables with a cranberry gastrique

Lobster skewers in lemon-chive butter

Tomato basil bruschetta

House-made hummus with grilled pitas

Classic devilled eggs

Chicken salad profiteroles

Ham and gruyere crepes with bourbon peach chutney

Petite salmon cakes with lemon aioli

Mini vegetable cheddar quiche

Chocolate malted cupcakes

Summer peach cupcakes

Pistachio wedding cookies

Cheese and antipasti grazing table

Maple spiced nuts

cheddar-cayenne crisps

Summer rolls with sweet chili dipping sauce

Crab salad finger rolls

Chevre canape with smoked chicken and a rhubarb chutney

Prosciutto wrapped asparagus

Blue cheese stuffed figs with honey

Boursin mousse tartlet with basil-tomatoes

Petite Greek salad cucumber cup

Fresh baked focaccia with infused olive oil

Salad with figs, VT chevre and pine nuts tossed with honey vinaigrette

Maple roasted squash with crisp bacon and  toasted crumbs

Roasted carrots on house-made ricotta drizzled with a citrus gremolata

Crispy roasted fingerling potatoes with rosemary and cipollini onions

Grilled NY strip steaks with horseradish sauce

Armagnac and plum braised chicken legs

Mini apple crisp

Salted caramel shortbread bites

Petite cider donuts

Arugula salad with honey roasted apricots and VT blue cheese

Prosciutto wrapped Misty Knoll chicken  with grilled asparagus and potato leek puree

Savory ricotta tart with sauteed summer vegetables and pesto oil

Fresh squeezed juice bar

Coffee and tea station

Warm biscuits with butter and jams

Maple cinnamon buns

Strawberry-cream cheese danish braid

Fresh fruit platter with yogurt and granola

Smoked salmon board with bagels and cream cheese

Classic breakfast home-fries

VT smoked  bacon and breakfast sausage

Grilled asparagus salad with lemon dressing

Vegetable cheddar frittatas

Potato-chorizo frittatas
Make your own waffle station with VT syrup, whipped cream