Spring

Spring in Vermont is beautiful like a freshly painted picture. It is our reward for working through the harshness and cold of the long winter months, our hope for the glorious summer and warmth to come. It is also a wonderful time to explore and embrace all the new produce that our great farmers and food producers work so hard to provide. Spring is the time of year when we can lighten our food choices. We can really taste the freshness and celebrate the colors and flavors of simpler and more delicate dishes.

spring menus

Spring Fling Cocktail Party Menu

Cocktail Mediterranean Style Vermont Beef Meatballs w’ Maple Balsamic Glaze

Ginger Seared Scallops w’ Orange Sesame Mint Glaze

Chicken, Apricot, Goats Cheese, Cumin & Pine Nut Pinwheels

Curried Sweet Potato Pancakes w’ Chicken, Lemongrass, Coconut & Mango

Sesame Fillo Wrapped Asparagus w’ Lemon Tahini Dressing

Slider Station

Cajun Crabmeat Cakes

Vermont Beef w’ Sharp Cheddar Sliders

Indian Turkey & Cashew Sliders

Venison, Pork and Mushroom Sliders

Grilled Tomato, Basil , Eggplant & Mozzarella sliders – served w’ Bacon Blue Cheese Spread- Peach Chutney- Balsamic Dressing- Pickled Cucumbers- Roasted Pepper Dill Aioli-Cilantro Mint Sauce-BBQ Sauce

Dessert

Tropical & Chocolate Dipped Fruit Kebabs
Lemon Crème Brulee Tart

Spring BBQ Wedding Menu

Vermont Tarantaise Cheese & Ale Fondue w’ Asparagus, Green Beans, Broccoli , Apples, Pears & Toast Dippers

Passed Appetizers

Tuscan Frittata Bites w’ Basil Drizzle

Greek Zucchini Fritters w/ Scampi Shrimp & Herbed Goat Cheese

Peppered Beef Tenderloin on Miniature Yorkshire Puddings w’ Bearnaise Sauce

BBQ Buffet Dinner

Grilled Lemon, Honey, Lavender & Thyme Chicken

Cedar Plank Grilled Salmon w’ Tangy Maple Red Pepper Glaze

Smokey BBQ Pulled Pork w’ Orange Fennel Marmalade

Cheesy Jalepeno Corn Bread

Warm New Potato Salad w’ Chives & Sweet Chili Sour Cream

Mango, Radicchio & Spinach Caprese w’ Mozzarella & Balsamic Dressing

Wild Rice, Green Bean & Chickpea Salad w’ Herbed Chimmi-Churri Dressing

Spring Vermont Greens Salad w’ Asparagus, Strawberries & Shaved Parmesan in a Citrus Dressing

Spring Brunch Menu

Roll your own Crepes

Caramelized Onion & Artichoke-Spinach & Feta Cheese- Vermont Cheddar, Ham & Asparagus – Blue Cheese, Bacon & Mushroom-Indian Spiced Potatoes, Leeks & Peas – Chocolate Coconut & Banana

Scrambled Eggs w’ Salmon, Goat Cheese & Dill

Vermont Maple Chicken Sausage & Red Onion Kebabs

Rosti Potato Pancakes

Homemade Muffins, Bagels w’ Fresh Jams, Butters & Smoked Salmon Cream Cheese

Strawberry & Melon Salad w’ Honey & Mint

Blueberry Maple Breakfast Casserole

Coffee Walnut Sponge Cake

Bat Mitzvah Menu

Hors D’oeuvres

Selection of cheeses & dips w’ crudites, olives, crackers & fruit

Vegetarian Sushi & Vegetarian Tempura Bar

Passed

Pizzettes w’ Vermont Blue Cheese & Shiitake Mushrooms

Zucchini Fritters w’ Pesto Goat Cheese & Pine Nuts

Sesame Wonton Crisp w’ Smoked Salmon & Wasabi Crème Fraiche

Sweet Potato Ginger Pancakes/Pot Parm Pancakes/Golden Beet & Butternut Squash Pancakes

Youngsters Buffet

Quesadilla Bites w’ Cheddar, some w’ Caramelized Onions & Vegetable

Chinese Egg Rolls w’ Dipping Sauce

Pizza Slices, Cheese & Vegetable

Breaded Fish Fingers w’ Tartar Sauce

Sesame Vegetable Noodles

Wild Rice Mushroom & Cheese Pancakes / Parmesan Potato Pancakes

Adults Plated Dinner

Walnut Crusted Goat Cheese Salad over Spring Greens w’ Lemon Honey Thyme Dressing

Saffron Couscous Crusted Salmon Filet w’ Tomato Olive Vinaigrette & Basil Coulis

Creamy Leek & Fennel Tart w’ Goat Cheese

Wild Mushroom Herb Pancakes

Summer Bean & Asparagus Saute

Dessert Bar

Chocolate Fondue w’ Pretzel, Marshmallow & Fresh Fruit Kebab Dippers

Lemon Crème Brulee Tart w’ Fresh Berries, Bittersweet Chocolate Ginger Tart

White Chocolate Almond Celebration Cake