TIER I

Stationary Hors D’oeuvres

Cabot Sharp Cheddar & Vermont Pepperoni
Tower of Cabot cheddar cheese, Vermont Smoke & Cure pepperoni, sharp mustard, cider marmalade, sliced baguettes, assorted crackers

Passed Hors D’oeuvres

Spanikopita

One Bite Vermont Burger with spicy aioli

Smoked Kielbasa in a puff pastry

Buffet Dinner

Artisanal bread & butter

Seasonal salad with fresh greens, seasonal local garnishes, maple balsamic dressing

Caprese salad with tomatoes, fresh mozzarella, basil, balsamic dressing

Baby shrimp salad with orzo, slow roast tomatoes, herbs

Roasted fingerling potatoes

Steamed seasonal vegetable

Slow roast sirloin with horseradish

Boneless chicken breast with Vermont maple mustard glaze

Late Night Snack

Chips & Dip
Tortilla chips, salsa, sour cream & guacamole

 


TIER II

Stationary Hors D’oeuvres

Vermont Brie en Croute
Vermont Brie with dried fruits & honey wrapped in a flakey pastry crust and baked to a golden brown

Mediterranean Display
Roasted garlic & herb hummus, mint & tomato tabbouleh salad, assorted marinated olives, dried fruit & orzo salad with feta lime vinaigrette, marinated cucumber & fennel salad

Passed Hors D’oeuvres

Mini Crab Cakes with chipotle aioli

Cherry Tomato, Fresh Mozzarella & Basil Skewers

Stuffed Mushrooms with sausage and goat cheese

Marinated Chicken Satay with Indonesian peanut sauce

Plated First Course

Seasonal Salad
Fresh greens, seasonal local garnishes, maple balsamic dressing

Warm Artisanal Bread & Butter

Plated Second Course

Grilled Beef Tenderloin
Whole beef tenderloin hand carved with shiitake mushroom demi-glace, potato gratin, and local seasonal vegetable

Cider Brined Chicken Breast
Pan roasted chicken breast with rich pan gravy and warm fruit compote with pureed sweet potatoes, and local seasonal vegetable

Portabella Flower
Grilled portabella mushroom surrounded by colorful local seasonal vegetables, on a bed of mashed potatoes

Late Night Snack

Homemade Potato Chips & Soft Pretzels
House made potato chips with French onion dip, soft served pretzels with honey mustard dip

 


TIER III

Stationary Hors D’oeuvres

Vermont Cheese & Fruit
Three of Vermont’s best cheeses, fresh & dried fruits, roasted nuts, assorted mustards, sliced baguettes, assorted crackers

Classic Antipasto
Shaved Italian ham, Cenoa salami, pepperoni, classic Vermont & Italian cheeses; baby mozzarella, grape tomato & basil salad, marinated mushroom salad, fire roasted pepper & cheese tortellini salad, artichoke salad, spiced olives, pepperoncini’s, grilled focaccia bread, toasted canapes, assorted crackers

Passed Hors D’oeuvres

Marinated Asparagus wrapped in prosciutto

Chicken Pistachio Pate with golden raisins and apple chutney

Seared Ahi Tuna with sweet chili garlic & sesame cracker

Apple & Vermont Brie Tartlets

Smoked Trout Canapés with dill cream

Plated First Course

Butternut Squash
Local butternut squash, spiced cider stock, maple cinnamon crème fraiche garnish

Plated Second Course

Baby Spinach & Chèvre
Fresh spinach and radicchio, Vermont chèvre, ripe pears & cashews, warm mustard & bacon dressing

Plated Third Course

Filet Mignon
8 oz pan seared filet with prosciutto and green peppercorn demi-glace, tri-color fingerling potatoes, and local seasonal vegetable

Pork Loin Wrapped in Apple Wood Smoked Bacon
Slow roasted local pork, hand carved with apple-cranberry chutney and spiced cider sauce, pureed sweet potatoes, and local seasonal vegetable

Wild Salmon
Pan seared wild Pacific salmon with a sweet cream, garlic basil sauce, basmati rice, and local seasonal vegetable

Spinach Phyllo
Stuffed with caramelized onion, sundried tomato, ricotta, feta, and seasonal vegetables on a bed of mashed potatoes

Late Night Snack

Mobile Pizza Oven
Hand stretched dough made with Vermont flour, assorted vegetarian and meat toppings with red sauce. Served with Parmesan, red pepper flakes & To Go boxes