Sample Menus

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

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

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

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