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

Hot Passed Hors D’Oeuvres

  • Seared Sesame Scallops with Coconut~Chile Sauce
  • Bacon Wrapped Scallops
  • Maine Crab Cakes with Citrus Remoulade
  • Shrimp & Chorizo Skewers
  • Dilled Lobster Puffs
  • Coconut Shrimp with Mango Dipping Sauce
  • Pork Sates with Peanut~Coconut Sauce
  • Rosemary~Roasted Garlic or Apple~Blue Cheese Stuffed Mushroom Caps
  • Artichoke Heart, Balsamic Onion & VT Cheese Quesadillas
  • Asparagus & Asiago Phyllo Bites
  • Black Bean & Corn Empanadas with Cilantro Cream
  • Vegetable Egg Rolls with Apricot~Lime Sauce
  • VT Apple &  Smoked VT Cheese Tartlets
  • Chive Risotto Cakes with Sun Dried Tomato Jam
  • VT Cheddar~Ale or Curried Butternut Squash Sips
  • Vegetable Samosas with Tamarind Chutney
  • Corn Fritters with Apple Jack & Jalapeno Dip
  • Lemon Zucchini Fritters with Slow Cured Tomatoes
  • Aged Chèvre, Raspberry & Honey Croustades

Cold Passed Hors D’Oeuvres

  • Belgian Endive Spears with Basil Marinated Shrimp & Chèvre or Figs, Basil & Honeyed Pecans
  • Shrimp Cocktail
  • Seared Ahi Tuna with Wonton Crisps & Coconut Sauce
  • Smoked Trout & Grilled Fennel Crostini
  • Greek Lamb Skewers with Harissa Honey Sauce
  • Beef Tenderloin Canapés with Chimichurri Butter
  • White Bean~Spicy Cucumber & Orange Avocado~Chèvre Bruschetta
  • Tomato~Balsamic Crostini with Asiago Shavings
  • Vegetable & Herb Imperial Rolls with Sweet Chile Sauce
  • Watermelon, Cured Tomato & Prosciutto in Ceramic Spoons
  • Gazpacho or Melon~Mint Sips
  • Apricots with Goat Cheese & Pistachios
  • Dilled White Bean Cucumber Rounds & Cherry Tomatoes
  • VT Cheddar Wafers with Raspberry~Jalapeno Jam

Hors D’Oeuvre Displays and Platters

  • VT Cheeses & Fresh Fruit Board with Rice & Assorted Crackers
  • Brown Sugar~Berry or Apple~Almond Baked Brie with Baguettes
  • Antipasto to include Vegetable Tapas, Olive Samplings & Spiced Nuts
  • Skewered Flank Steak with Red Rum Chimichurri
  • Red Pepper~Cumin Hummus, Babaganoush & Tzatziki with Pita Chips
  • Creole Shrimp & Toasted Corn Dip
  • VT Cheddar~Smoked Bacon Dip
  • Layered Mexican Pie with Guacamole & Salsa
  • Warm Crab & Artichoke Dip (available without crab)
  • Warm Spinach & Mushroom Dip

Bar Snacks

  • Mixed Spiced & Candied Nuts

  • Pretzels & Chex Party Mix
  • Tortilla Chips with House Made Salsa or Guacamole

**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!

Contact Us Here