Let's Pretend Catering

Let's Pretend CateringLet's Pretend CateringLet's Pretend Catering
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Let's Pretend Catering

Let's Pretend CateringLet's Pretend CateringLet's Pretend Catering
  • Home
  • Weddings
  • Social
  • Corporate
  • Grand Isle Lake House
  • Photo Gallery
  • Menus
  • About
  • Contact
  • We're Hiring

Sample menus

Summer Engagement Party

Autumn Plated Wedding Dinner

Summer Engagement Party

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


Plated Summer Dinner

Autumn Plated Wedding Dinner

Summer Engagement Party

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


Autumn Plated Wedding Dinner

Autumn Plated Wedding Dinner

Autumn Plated Wedding Dinner

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


Autumn Family Style Dinner

Summer Hors d'oeuvre Party

Autumn Plated Wedding Dinner

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 house-made ricotta 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

Summer Hors d'oeuvre Party

Summer Hors d'oeuvre Party

Summer Hors d'oeuvre Party

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 

Petite Greek salad cucumber cup

Summer Brunch

Summer Hors d'oeuvre Party

Summer Hors d'oeuvre Party

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

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

Summer Plated 5-course Dinner

Summer Plated 5-course Dinner

Summer Plated 5-course Dinner

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 

Autumn Anniversary Party

Summer Plated 5-course Dinner

Summer Plated 5-course Dinner

Plated

French Onion tartlets with fresh thyme


Plated

Warm spinach salad with toasted walnuts and maple bacon dressing



Family Style

Roasted root vegetables with toasted farro


Wine braised chicken with pancetta and plums 


Braised beef short ribs on sweet potato purée

Autumn Conference

Summer Plated 5-course Dinner

Autumn Conference

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


Wine braised lentils on sweet potato purée with roasted king oyster mushrooms 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 Brussel sprouts and a wild mushroom demi



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