Buffet Wedding Reception

Full bar available. View our bar options here.

Stationary Hors d’oeuvres

  • VT Cheese & Fresh Fruit Boards with Spiced Nuts & Assorted Crackers
  • Gore~Dawn~Zola Dip with Belgian Endive & VT Apples

Passed Hors d’oeuvres

  • Orange & Avocado Croustades with VT Chèvre

  • Maine Crab Cakes with Emerald Sauce
  • Aromatic Lamb Meatballs

Pre-Set Plated Salad

  • VT Dried Cranberries, Sunflower Seeds & VT Feta with Maple~Dijon Dressing
  • Assorted Breads & Butter

Buffet Dinner

  • Carved Bourbon Beef Tenderloin with Mustard~Thyme Sauce

  • VT Maple Chipotle Barbecued Salmon Filet

  • Farfalle Pasta with Slow Cured Tomatoes & Toasted Ricotta

  • Island Summer Tomato, Melon & Cucumber Salad

  • Broccoli Spears with Crispy Garlic

  • Tarragon Roasted Potatoes

Dessert

  • Wedding Cake to be provided by Client
  • Coffee, Decaf & Tea

Plated Wedding Reception

Full bar available. View our bar options here. Please note: menu suggestions in green are prepared gluten free!

Stationary Hors d’oeuvres

  • VT Cheese Display to include Fresh Fruit, Olive Samplings,

  • Spiced Nuts, Crackers & Accompaniments
  • Warm Artichoke Dip with Crudités & Baguettes

Passed Hors d’oeuvres

  • Rosemary & Roasted Garlic Stuffed Mushroom Caps

  • VT Apple & Smoked Gouda Tartlets
  • Shrimp & Chorizo Skewers

Pre-Set Plated Salad

  • Baby Greens with Pears, VT Chèvre, Sunflower Seeds & Tarragon Vinaigrette
  • Assorted Breads & Butter

Plated Dinner

  • Choice of: Beef Tournedos with Port~Rosemary Sauce & Grilled Salmon Filet with Emerald Sauce ~OR~ Grilled Vegetable Napoleon with VT Fresh Mozzarella & Maple~Balsamic Drizzle
  • Both Selections to be served with: Herbed Tricolor Potato Salad with Summer Vegetables and Local Sliced Tomatoes.

Dessert

  • Wedding Cake to be provided by Client
  • Coffee, Decaf & Tea

Stations Wedding Reception

Full bar available. View our bar options here. Please note: menu suggestions in green are prepared gluten free!

Stationary Hors d’oeuvres Displays

  • VT Cheese & Fresh Fruit Boards to include Strawberry Baked Brie,
  • VT Sausages, Olive Samplings, Spiced Nuts & Embellishments

Passed Hors d’oeuvres

  • Black Bean & Corn Empanadas with Cilantro Cream

  • Shrimp & Sesame Sticks with Apricot~Lime Sauce

  • Beef Tenderloin Canapés with Orange Butter

  • Lobster Bisque Sips with Cilantro Pesto
  • Roasted Red Pepper & Chèvre Crostini

Salad Station

  • Panzanella with Local Tomatoes & Herbed Croutons

  • Sunflower Greens with VT Maple~Soy Dressing
  • Assorted Breads & Butter

Carving Station

  • Grilled Sherry Chicken Breasts with VT Apple Chutney

  • Roasted Poblano & Corn Mashed Potatoes

  • Peppercorn Marinated Flank Steak
  • Green Beans with Lemon & Pine Nuts

Seafood Station

  • Seared Sesame Scallops with Wonton Crisps & Starfruit
  • Wakame Seaweed & VT Apple Salad

Dessert

  • Wedding Cake to be provided by Client
  • Coffee, Decaf & Tea

Rehearsal Dinner Barbeque

Full bar available. View our bar options here. Please note: menu suggestions in green are prepared gluten free!

Stationary Hors d’oeuvres

  • VT Smoked Bacon~Cheddar Dip & House~Made Salsa with Tortilla Chips

Buffet BBQ Dinner

  • Grilled Chicken Breasts with Red Rum Chimichurri

  • Pulled Barbecued Pork Roast

  • Cajun Smashed Potato Salad

  • Broccoli & Apple Slaw

  • Corn on the Cob
  • Assorted Rolls & Butter

Dessert

  • Allenholm Farm’s Apple Pie with Island Ice Cream’s Vanilla
  • Coffee, Decaf & Tea

Drinks

  • Raspberry Lemonade
  • Cider & Iced Tea

**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**

Contact Us Here

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