Sample Menu: Plated Dinner Options

PLATED DINNER POSSIBILITIES

~ SOUPS ~

(all would make great appetizer “sips”)

• Gazpacho with Sherry & Extra Virgin Olive Oil
• Chilled Watermelon & Mint
• Curried Butternut Squash & Cider with Crème Fraiche Drizzle
• Tomato Basil Bisque 

  ~ SALADS ~

  (served with local baby greens when available)

  • Grilled Bell Peppers & Asiago Croutons with Sherry Vinaigrette
  • Seasonal Berries & Lemon~Chive Vinaigrette
  • Bartlett Pears, VT Chevre & Candied Nuts with Tarragon Vinaigrette
  • Apples, Pumpkin Seeds, VT Smoked Cheddar & Maple~Dijon Dressing
  • Dried Cranberries, Sunflower Seeds & VT Feta with Maple~Dijon Dressing
  • Sliced Tomatoes with VT Fresh Mozzarella & Basil Vinaigrette 

    ~ ENTREES ~

    • Grilled Salmon Filet with Emerald Sauce
    • Asparagus~Boursin Salmon in Phyllo with Roasted Pepper Coulis
    • Champagne Poached Salmon with Vanilla Sauce
    • Grilled Swordfish with Seasonal Fruit Salsa
    • Maine Crab Cakes with Orange~Basil Beurre Blanc
    • Baked Stuffed Shrimp with Spinach & Mushrooms
    • Caribbean Pork Tenderloin with Mango Chutney
    • Beef Tournedos with Port~Rosemary Sauce or Bacon~Scallion Butter
    • Champagne Chicken Breast with Red Grapes & Artichoke Hearts
    • VT Apple & Herbed Brie Stuffed Chicken Breast with Maple~Ginger Sauce
    • Grilled Vegetable Napoleon with Mozzarella & Maple Reduction
    • Spinach~Feta Cheese Stuffed Mushroom Cap with Yellow Pepper~Saffron Sauce & Truffle Oil
    • Spinach & Cheese Raviolis with Oven Cured Tomato Sauce

     

     

    Please refer To

    “Buffet Salads & Warm Buffet Accompaniments”

     for “side” selections that can often be tailored to plated menus.

     

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