Plated Dinner

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


  • Grilled Salmon Filet with Emerald Sauce
  • Asparagus~Boursin Salmon in Phyllo with Tomato~Shallot Coulis
  • Maple~Chipotle Barbecued Salmon Filet
  • Maine Crab Cakes with Basil Aioli
  • Baked Stuffed Shrimp with Spinach, Mushrooms & Orange Butter
  • Herbed Pork Tenderloin with Cider & Jalapeno Gastrique
  • Beef Tournedos with Port~Rosemary Sauce
  • VT Apple & Brie Stuffed Chicken Breast with Maple~Ginger Sauce
  • Mojito Chicken Breast with Lime~Coconut Sauce
  • Grilled Vegetable Napoleon with VT Mozzarella & Maple~Balsamic Drizzle
  • Spinach~Feta Cheese Stuffed Mushroom Cap with Yellow Pepper Sauce

Green Salads

(served with local baby greens when available)


  • Grilled Bell Peppers & Asiago Croutons with Sherry Vinaigrette
  • Seasonal Berries, Cinnamon Almonds & Champagne 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


(all would make great appetizer “sips”)


  • Gazpacho with Sherry & Extra Virgin Olive Oil
  • Chilled Blueberry & Ginger
  • Curried Butternut Squash & Cider with Crème Fraiche Drizzle
  • Lobster Bisque with Cilantro Croutons
  • Tomato Basil with Herbed Chèvre Crostini


  • Please refer to buffet salads & warm buffet accompaniments that can often be tailored to plated menus.

**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 [email protected]. We look forward to hearing from you!

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