Vegetarian

Onion Apple Cider Jam & Vermont Chevre Rugelach w’ Sumac & Cumin

Japanese Edamame & Sweet Pepper Potato Fritters w’ Wasabi Ginger Sauce & Sesame Pickled Carrots

VT Yogurt Labneh & Confit of Local Cherry Tomatoes on house made Focaccia w’ Basil Micros

Cauliflower Fritters w’ Green Tahini Sauce, Pistachios & Arugula Micro Greens

Spanish Wild Greens & Potato Tortilla w’ Smoked Paprika Aioli

Mapled Apple Cheddar Cheese Tartlets w’ Fig Drizzle

Butternut Squash & Chevre Arancini w’ Sage Honey

Fall Flatbread w’ Red Pepper Humus, Local Cherry Tomatoes Kalamata Olives & Basil Micros

Butternut Squash Cabot Cheddar & VT Beer Caramelized Onions Grilled Cheese

Poppadum & Coconut Crusted Indian Pea, Potato & Onion Samosa Bite, Curry Aioli

Parmesan Frico filled w’ Spinach Arugula Pesto Mousse, Toasted Pine Nuts & Micro Greens

Vegetarian Antipasto Skewer w’ Roast Purple Cauliflower Artichokes, Cherry Tomatoes, Pesto Bocconcini, Olives & Sweet Peppers

Meat 

Vermont Smoke n Cure Pepperoni, Spinach & Almond Stuffed Mushrooms

Wonton Cup of Asian Sweet Potato Mash w’ Bacon Sesame Brittle

Black Angus Beef Tenderloin Mini Yorkshire Puddings w’ Béarnaise Sauce

Apple Cider Braised Pork Belly Focaccia w’ Rosemary, Bonne Bouche Cheese & Fig Marmalade 

Buttermilk Brined Chicken & Pickle Skewers w’ Jalapeno Cilantro Ranch Sauce

Chorizo Filled Dates Wrapped In Bacon

Antipasto Skewers of Italian Salami Olives Pesto Rolled Bocconcini Roasted peppers Artichoke & Cherry Tomatoes

Prosciutto wrapped  mini Caesar Salad Roll w’ Tiny Croutons

Vietnamese Style Chicken Spring Rolls w’ Spicy Peanut Sauce

Lamb & VT Feta Kofta Kebab
Mint Oil & Mama Hoorah

Grilled VT Skirt Steak Flatbread  w’ Herb Chimmi Churri, Red Onions Arugula  & Horseradish sauce

Seafood

Louisiana Devilled Crab Cakes w’ Cajun Aioli

Vietnamese Shrimp & Sesame Toasts w’ Sweet Spicy Chili Sauce

Ceviche Verde w’ Halibut, Avocados, Castelvetrano Olives & Tomatillos served in an edible cup

Mediterranean Style Crab Cake w’ Fresh Tartare Sauce

Ahi Tuna Avocado Vegetable Poke Sesame Wonton Cup w’ Daikon Radish, Carrot & Cucumber & Sriracha Mayo

Smoked Salmon Cabot Cheddar Grilled Cheese Bites

Blackened Salmon Crispy Taco w’ Cajun Slaw, Creamy Chipotle Chèvre & Mango Pepper Drizzle

Faroe Islands Salmon & Preserved Lemon Avocado Tartare w’ Creme Fraiche on a Baby Bliss Potato Skin

Smoked Trout, Mapled Apple & Leek Sushi Rolls w’ Maple Soy Dip

Parsnip Latkes with smoked Salmon and Horseradish Creme

1.Small Plates Party Menu

A selection of small portions chosen from Susanna’s Catering Late Summer/ Fall Dinner Party Menus (scroll down to dinner menus for this option) price is dependent on dishes chosen

2 Charcuterie Skewers & Vermont Cheese Board

Skewers-salami olives pesto rolled bocconcini roast peppers artichoke & cherry tomatoes

Selection of delicious local cheeses

3 Flatbread & Focaccia Station

VT Yogurt Labneh & Confit of Local Cherry Tomatoes on house made Focaccia w’ Basil Micros

Fall Flatbread w’ Red Pepper Humus, Local Cherry Tomatoes Kalamata Olives & Basil Micros

Grilled VT Skirt Steak Flatbread w’ Herb Chimmi Churri, Red Onions Arugula  Micros & Horseradish sauce

4.Slider Station

VT Beef Burger w’ Crispy Bacon, VT Cheddar & Tomato Chili Jam,

Smoky Pulled Pork w’ Maple BBQ Sauce & Cajun Slaw

Buffalo Chicken w’ Bailey Hazen Blue Cheese Sauce & Pickles

Lamb & Feta Slider w’ Mama Hoo-Rah & Cucumberr Tzatziki

Vegan Greek Sliders w’ Pickled Red Onions, Spicy Aioli & Arugula

5. Crispy Small Taco Stand

Smoky Chipotle & Vt Maple Roast Pork Belly Taco w’ Cajun Slaw & Guacamole

Blackened Salmon Crispy Taco w’ Pickled Vegetable Slaw & Creamy Chipotle Chèvre

Cauliflower Shawarma Taco w’ Beet Humus & Harissa Tahini

6. Mac n’ Cheese Station

2 options-either bites of luscious mac ’n cheese OR a dish of creamy mac ’n cheese topped w’ a choice of

Crispy Bacon Crumbles

Broccoli & Roasted Garlic

Garlic Wild Shrimp & Crispy Breadcrumbs

Maple BBQ Pulled Pork

7. Grilled Cheese Station

Butternut Squash Cabot Cheddar & VT Beer Caramelized Onions Grilled Cheese

Blueberry Balsamic, Arugula & Chevre Grilled Cheese

Ham & Cheese Croque Monsieur Mini Croissants

Smoked Salmon Cheddar Grilled Cheese

8.Sandwich & Roll Platters

Crispy Shiitake Vegan BLT

Grilled Lemongrass- Coriander-Marinated Vegan Tofu Banh Mi Rolls w’ Pickled Daikon & Carrots & Sriracha Mayo

Lemon Herb Grilled Chicken Panini  w’ Honey Mustard Sauce & Pesto Mayonnaise

Turkey Stuffer On a Two Sons Bakehouse Roll

FISH & SHELLFISH

Middle Eastern Cod Kofta w’ Tomato Cardomom Sauce 

Wasabi Horseradish Crusted Salmon w’ Honey Soy Lime Drizzle

Seafood & Chorizo Paella

Maple Red Pepper Glazed Salmon cooked on a Cedar Plank

Lemon Garlic Basil Wild Shrimp Farroto w’ Farro White Beans, Sweet Peppers & Fennel 

Luxurious Rosti Potato & Caper Topped Cod, Scallop  & Shrimp Pie-in a Creamy Dill Sauce

MEAT & POULTRY

Beef

Allstad Farm Beef Bourguignon w’ Bacon, Pearl Onions & Button Mushrooms

Beef Short Ribs & Butternut Squash Stew w’ Orange, Star Anise & Cinnamon

Korean Style Local Beef & Buckwheat Noodle Stir Fry w’ Sweet Peppers, Broccoli & Scallions

Poultry

Mapled Apple Vermont CHeddar Stuffed Chicken Breast w’ Citizen Cider Dirty Mayor Jus

Coq Au Vin w’ Red Wine & Mushrooms

Chargrilled Buttermilk Brined Chicken w’ Corn Avocado Salsa

Pork

Pork Tenderloin wrapped in Sage & Prosciutto w’ Balsamic Vinegar Port Glaze over  Spinach Grits

Sesame Pork Milanese -Crispy Panko Crusted w’ Sesami Miso Salad Dressing and Arugula Tomato Salad

Lamb

Lamb & Vermont Feta Kofta Kebabs w’ Mint OIl & House made Mama Hoo-Rah

VEGETARIAN

Summer Ratatouille Lasagna w’ Spinach Ricotta, Parmesan & Basil Oil

Wild Rice Cheese Mushroom Pancake Topped w’ Zoodles & Wild Greens Pesto

Crispy Cauliflower Menuire w’ Capers Parsley,White Wine & Toaste

Vermont Chèvre & Double Corn Polenta Stack w’ Sun Dried Tomatoes, Sweet Pepper Relish, Arugula Micro Greens , Basil Oil & Pine Nuts

SALADS

Caprese Salad w’ Grilled Eggplant, Sliced VT Heirloom Tomatoes , Maplebrook Mozzarella , Basil Micros & Balsamic Drizzle

Puy Lentil, Cherry Tomato & Feta Salad w’ Mint Dressing

Fall Baby Greens w’ Raddichio, Endive, Apples & Wholegrain Mustard Croutons

Lemon Scented Caesar Salad w’ Parmesan Crisps
roast garlic croutons

Golden Beet Carpaccio w’ Capers, Red Onion & Arugula Micro Greens -Imported Tuscan Virgin Olive Oil

Rainbow Salad of Edamame, Scallions, Corn, Rainbow Chard & Quinoa, Basil OLive Oil Dressing

VEGETABLES

Haricot Vert & Sweet Pepper Almondine

Seasonal Local Vegetables w’ Olive Oil, Herbs & Sea Salt

Late Summer Succotash

Honey Roasted Carrots w’ Pistachio Horseradish Carrot Top Gremolata

Peas w’ Roasted Onions and Mint Butter

Roasted Brussels Sprouts w’ maple  soy caramel

STARCHES

Wild Mushroom Butternut Squash & Sage Risotto

Wild Rice, Cheese & Herb Pancakes

Wasabi Scallion Mash 

Greek Style Lemon Roast Potatoes 

Orecchiette w’ Rapini, Wild Mushrooms & Vermont Goats Cheese

Thyme & Rosemary Roasted Red Potatoes

Bourbon Walnut Sweet Potato Mash

DESSERTS

Preserved Lemon Tart w’ Lemon Curd Local Yogurt &  Berry Compote

Mirror Glazed Chocolate Mousse & Raspberry Mousse Cake

Sticky Toffee Pudding w’ VT Creme Fraiche Clotted Cream

Flourless Chocolate Cake w’ Ganache Topping

Pear & Ginger Galette

Fall Apple Crumble w’ Creme Anglaise

TWO BITE SIZED SWEET TREATS

Key Lime Pie Bites

Lemon Creme Brule Tart Bites

Mini Cranberry Cheesecakes w’ Strudel Crumb Topping

Maple Mousse Profiteroles with White Chocolate Glaze

Mini Berry Compote & Whipped Cream Scones

Tahini & Pistachio Halva Deep Chocolate Brownies

CELEBRATION CAKES

available on request