Buffet Dinner Possibilities

Please Note: Menu Suggestions in Green are Prepared Gluten Free!

Carved Buffet Entrees

  • Aged Beef Tenderloin with Whiskey~Peppercorn Demi Glace
  • Balsamic~Rosemary or Teriyaki-Marinated Flank Steak
  • Roast Top Loin of Beef with Garlic~Sage Crust
  • Peppercorn Lamb Roast with Mint~Cilantro & Pecan Pesto
  • Cuban Pork Loin with Mango Salsa

Warm Buffet Entree Platters

  • Grilled Sherry Chicken Breasts with Smoky Apple Compote or Blueberry~Basil Salsa
  • Champagne Chicken Breasts with Artichoke Hearts & Red Grapes
  • Caribbean Chicken Breasts with Mango Chutney
  • Roasted Salmon with Pineapple~Avocado Salsa
  • Poached Salmon Filet with Emerald Sauce
  • Red Curried VT Tofu & Vegetable Stir Fry over Basmati Rice
  • Macintosh Apple, VT Tofu & Swiss Chard Risotto with Honey Drizzle
  • Bowtie Pasta with Grilled Peppers, White Beans, Arugula Pesto & Ricotta

Buffet Salads

  • Dried Cranberries, Pumpkin Seeds & VT Feta Cheese over Mixed Greens with Tarragon Vinaigrette
  • Sunflower Greens with Maple~Soy Vinaigrette
  • Mixed Greens with Seasonal Berries, Fennel & Balsamic Vinaigrette
  • Caesar with Asiago Cheese, Roasted Capers & Sweet Peppers
  • Local Potato with Summer Vegetables & Herb Vinaigrette
  • Local Potato, Corn & VT Cheddar with Roasted Poblano Dressing
  • Curried Couscous with Summer Vegetable Confetti
  • Sliced Tomatoes with Fresh Mozzarella & Basil Chiffonade
  • Sesame Broccoli & Almond
  • Marinated Green Beans & Vine Ripened Tomatoes
  • Grilled Vegetables with Artichokes & Maple~Balsamic Reduction
  • Seasonal Roasted Vegetables with Orange~Ginger Vinaigrette
  • Panzanella with VT Tomatoes & Herbed Croutons
  • Watermelon, Arugula & VT Feta
  • Island Summer Tomato, Melon & Cucumber

Warm Buffet Accompaniments

  • Lemon~Arugula Mashed Potatoes
  • Roasted Poblano & Corn Smashed Potatoes
  • Garlic Mashed Red Bliss Potatoes
  • VT Honey Roasted Potatoes
  • Sweet Potatoes with Chèvre & Truffle Oil
  • Herbed Rice Pilaf
  • Marigold Rice Studded with Dried Fruits
  • Brown Ale & Smoked Bacon Macaroni & Cheese
  • Corn & Basil Pudding
  • Roasted Seasonal Vegetables with Tomatillo Broth
  • Broccoli Spears with Crispy Garlic
  • Herbed Gratin of Summer Squashes & Tomatoes
  • Green Beans with Orange~Almond or Ginger~Scallion Butter
  • Green Beans with Lemon & Pine Nuts
  • Herbed Vegetable Medley
  • Maple~Sesame Baby Carrots
  • Roasted Asparagus with Lemon Butter
  • Seasonal Selections from Local Farms

**Per Vermont State Health Code please be aware that “consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions**

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Have questions? For availability and more information, please call Sue today at (802) 372-5024, or email her at sbumbeck@grandislelakehouse.com. We look forward to hearing from you!

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