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
- Lobster Bisque with Cilantro Croutons
- Tomato Basil Bisque
~ GREEN SALADS ~
(served with local baby greens when available)
- Grilled Bell Peppers & Asiago Croutons with Sherry Vinaigrette
- Seasonal Berries, Cinnamon Almonds & Lemon~Chive Vinaigrette
- Bartlett Pears, VT Chèvre & Candied Nuts with Tarragon Vinaigrette
- Apples, Pumpkin Seeds, VT Smoked Cheddar & Maple~Dijon Dressing
- Dried Cranberries, Sunflower Seeds & VT Feta with Poppy Seed Dressing
- Sliced Tomatoes with VT Fresh Mozzarella & Basil Vinaigrette
~ ENTREES ~
- Grilled Salmon Filet with Emerald Sauce
- Asparagus~Boursin Salmon in Phyllo with Lemon Beurre Blanc
- 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
- VT Apple & Herbed Brie Stuffed Chicken Breast with Maple~Ginger Sauce
- Chicken Breast Marbella with Prunes & Olives
- Grilled Vegetable Napoleon with Mozzarella & Maple Reduction
- Spinach~Feta Cheese Stuffed Mushroom Cap with Yellow Pepper Sauce
- Portobello Mushroom Ravioli with Saffron Cream Sauce & Pear Chutney
Please Refer To:
for “Side” Selections that can often be tailored to plated menus.
Photography by: Andy Duback, Jan Tyler, Shayne Lynn, Dennis & Ellen Curran, Barrie Fisher