Autumn Menus
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"Catering a fall wedding in Vermont is a wonderful opportunity to celebrate the joy of marriage as well as embracing and sharing the abundant harvest bounty which is available to us all at this glorious time of year"
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"With the foliage season lighting up the landscape with it's vibrant and lush colors, as well as a small chill in the evening air, an autumn event is a great time to enhance the local produce with exotic warming spices, heartier grains and roasted or smoked meats"
+/-Fall Cocktail Party Menu
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Cocktail Mediterranean Style Vermont Beef Meatballs
w' Horseradish Maple Glaze
Mapled Apple, Vermont Goats Cheese & Walnut Tartlets
Shrimp & Scallop Fritters w' Chipotle Aioli
Vermont Lamb,Brown Rice & Cumin stuffed Grape Leaves
Rolled Chicken, Figs & Bailey Hazen Blue Cheese Pinwheels
Parmesan Frico w' Spinach & Nutmeg Puree & Toasted Pine Nuts
Proscuitto wrapped Caesar Salad Spring Rolls
Sweet Potato, Kale & Red Onion Frittata w' Feta & Mint Oil
Mapled Apple Tart Tatin Bites
Pistachio Halva Chocolate Torte
Pumpkin Crumble Cheesecake Squares
+/-Fall Caribbean Style Buffet Wedding Menu
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Vermont & International Cheese Display
Macadamia Nut Hummus, Spicy Crab & Cheddar Dip served w' Sweet Corn Fritters,Mango Pomegranate Guacamole,- served with ,crudites, crackers & breads-Spicy Plantain Chips, Prosciutto wrapped Hawaiian Spiced Pineapple
Lightly Curried Butternut Squash Soup Shots
w’ Spiced Pumpkin Seeds
Passed Appetizers
Coconut Crusted Shrimp w’ Ginger Mango Sauce
Curried Sweet Potato Pancakes w’ Chicken, Lemongrass & Papaya
Almond Crusted Lamb Goujons w’ Mint & Cilantro
Spanish Cheese Croquettas w’ Tomato Chili Jam
Dinner Buffet
Wasabi Horseradish Crusted Salmon w’ Honey Lime Soy Drizzle
Ginger Teriyaki Marinated Beef Tenderloin w Shitake Mushroom & Mango Sauce
Coconut Lime Basmati Rice
Crispy Potato Parmesan Pancakes
Caribbean Hearts of Palm, Mango & Avocado Salad w’ Citrus Cilantro Dressing
Macedoine of Roasted Vermont Root Vegetables w’ Horseradish & Maple Syrup
+/-Fall Wedding Tasting Menu
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Appetizer Display
Smoked Salmon & Dill Mousse Dip w' Fried Capers
Classic Roquefort Dip w' Apples, Endives & Fennel
Cumin Pita Chips topped w' Mango Lime Chutney
Lacy Fennel & Parmesan Tuilles,Sage & Gorgonzola Cheese Puffs
Hickory Smoked Bacon & Roast Corn Gougers
Passed Appetizers
Greek Zucchini Fritters w' Taramasalata (Greek caviar dip) & Lemon Dill Shrimp
Lemongrass & Sesame Vermont Beef Tenderloin Lollipops w' Thai Coconut Sauce
Proscuitto wrapped Medjol Dates stuffed w Smoked Paprika & Manchego Cheese.
Bailey Hazen Blue Cheese Fig & Proscuitto Fillo Cigars w' Port Dipping Sauce
Dinner
Chilled Duck Breast Salad w' Toasted Almonds & Tangy Orange Ginger Dressing
Sea Scallop, Shrimp & Lobster Tail Newburg
topped w' a Puff Pastry Hat
Crown Rack of Lamb stuffed w' Chestnut, Leeks & Thyme
served on a Sweet Onion Marmalade
w' Saffron Rice & a Saute of Summer Beans w' Lemon Oil & Pistachios
Dessert
Lemon Crème Brule Tart Bites
Caramel Mousse n Bittersweet Chocolate Nests
Summer Berries marinated in Chambord
+/-Fall Tapas Style Wedding Menu
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Passed Appetizers
Spanish Cheese Croquettas w' Tomato Chili Jam
Greek Style Zucchini Fritters w' Goats Cheese & Scampi Shrimp
Miniature Yorkshire Puddings w' Vermont Beef Tenderloin & Bearnaise
Maple Walnut Glazed Bacon on Gorgonzola Polenta Squares
Caper & Pine Nut Stuffed Olive Fritters
Stationary Vermont & International Cheese & Dip Display
w' Rustic Breads & Dippables
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Lightly Curried Butternut Squash & Apple Bisque
w' Spiced Pumpkin Seeds
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Tapas Dinner Buffet
Roast Chicken w' Sage & Thyme
Spinach & Bailey Hazen Blue Cheese stuffed Ravioli
Spanish Pork & Veal Meatballs w' Saffron Sauce
Baked Cod & Chorizo w' Parsley & Smoked Paprika
Kale & Sweet Potato Frittata w' Feta & Mint Oil
Crispy Potato & Parmesan Pancakes
Grilled Eggplant Involtini w' Roasted Heirloom Tomato Sauce
Roasted Vermont Rainbow Roots w' Maple Horseradish Glaze
Fall Petes Greens Salad w' Toasted Nuts & Balsamic Honey Herb Dressing
