With the vibrant and lush colors of foliage season lighting up the landscape, as well as a small chill in the air, an autumn event is a great time to enhance the local produce with exotic warming spices, heartier grains and roasted or smoked meats.

autumn menus

Fall Cocktail Party Menu

Cocktail Mediterranean Style Vermont Beef Meatballs w’ Horseradish Maple GlazeMapled Apple, Vermont Goat 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

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’ Shiitake 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

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


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


Lemon Crème Brulee Tart Bites
Caramel Mousse n Bittersweet Chocolate Nests
Summer Berries marinated in Chambord

Fall Tapas Style Wedding Menu

Passed Appetizers

Spanish Cheese Croquettes w’ Tomato Chili Jam

Greek Style Zucchini Fritters w’ Goat 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
Lightly Curried Butternut Squash & Apple Bisque w’ Spiced Pumpkin Seeds

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 Pete’s Greens Salad w’ Toasted Nuts & Balsamic Honey Herb Dressing