Sample menus

Lobster skewers in lemon-chive butter

Tomato basil bruschetta

House-made hummus with grilled pitas

Classic deviled eggs

Chicken salad stuffed profiteroles

Ham and gruyere crêpes with bourbon peach chutney

Petite salmon cakes with lemon aioli

Mini vegetable cheddar quiche

Chocolate espresso cupcakes

Summer peach cupcakes

Pistachio wedding cookies

Fresh baked dinner rolls with whipped  butter

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 sautéed summer vegetables and pesto oil

Lemon pound cake with fresh berries 

and sweet cream

Champagne truffles

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 tender green beans

Autumn vegetable strudel with spiced cranberry sauce

Wedding cake

Gelato scoop cart

Fresh baked focaccia with infused olive oil

Salad with blackberries, crisp pears and walnuts tossed with honey vinaigrette

Maple roasted squash with crisp bacon and  toasted crumbs

Roasted carrots on creamy labneh drizzled with a citrus gremolata

Crispy roasted fingerling potatoes with rosemary and garlic confit

Grilled NY strip steaks with horseradish sauce

Armagnac and plum braised chicken 

Mini apple crisp

Salted caramel shortbread bites

Petite cider donuts

Vegetable sushi rolls

Cheddar-cayenne crisps

Summer rolls with sweet chili dipping sauce

Crab salad finger rolls

Smoked chicken and chèvre canapé 

with rhubarb chutney

Prosciutto wrapped asparagus

Blue cheese stuffed figs with honey

Cheddar- jalapeño fritters with red currant dipping sauce

Boursin mousse stuffed new potato

Petite Greek salad cucumber cup

Fresh squeezed juice bar

Coffee and tea station

Warm biscuits with butter and jams

Maple cinnamon buns

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

Potato-shishito pepper and corn frittatas
Make your own waffle station with VT syrup, whipped cream

Amuse Bouche

Pancetta crisp topped with blue cheese and spiced roasted pears

Fresh baked ciabatta with olive oil

Arugula salad with shaved parmesan and lemon vinaigrette

Angel hair pasta with fresh pesto

Pan seared halibut on an Italian tomato-caper-pepper sauce

Almond peach tartlet with brown sugar mascarpone 

Plated

French Onion tartlets with fresh thyme

Plated

Warm spinach salad with roasted beets, walnuts and maple balsamic dressing

Family Style

Roasted root vegetables with toasted farro

Wine braised chicken with pancetta and plums 

Braised beef short ribs on sweet potato purée

Local greens and VT chèvre with local raspberries and toasted almonds with a honey vinaigrette

Wine braised lentils on sweet potato purée with roasted cauliflower and sautéed baby kale

Cider brined double thick pork chop served with a root vegetable hash and a cider pan sauce

Grilled beef tenderloin on garlic smashed potatoes with roasted Autumn squash and a wild mushroom demi