Vegetarian

Tofu Poke Crispy Wonton Cups-edamame, carrot cucumber, Sesame Seeds & Sriracha Mayo

Asparagus & Oyster Mushroom Vermont Chevre Focaccia w’ Jasper Hill Little Hosmer Cheese & Pink Peppercorns

Japanese Edamame & Sweet Pepper Potato Fritters w’ Wasabi Ginger Sauce & Pete’s Greens Sesame Purple Pickled Carrots

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

Cauliflower Fritters w’ Green Tahini Sauce & Pistachios

Spanish Wild Greens & Potato Tortilla w’ Smoked Paprika Aioli

Strawberry, Vermont Brie Tartlets w’ Balsamic Drizzle

Wild Mushroom, Pea & Mint
Arancini w’ Parsley Oil

Peach, Arugula, Chèvre & Ricotta
Flatbread w’ Aleppo Honey & Mint

Balsamic Blueberry Arugula &
Chèvre Grilled Cheese

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

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

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

Watermelon Feta Blueberry Mint Cube

Meat 

Duck & Cashew Filo Cigars w’ Pomegranate Teriyaki Sauce

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

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

Black Angus Beef Tenderloin Mini Yorkshire Puddings w’ Béarnaise Sauce

 Maple Barbecue boneless Pork Riblet w’ Cajun Slaw Garnish

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

B.B.L.P-Brie, Bacon & Lettuce Profiteroles w’ Tomato Chili Jam

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, Vegetable & Rice Noodle Spring Rolls w’ Spicy Peanut Sauce

Lamb & VT Feta Kofta Kebab
Mint Oil & Mama Hoo-rah Sauce

Spiced Steak, Grilled Corn & Charred Onion Flatbread w’ Chimmi Churri Sauce & Parmesan

Mac & Cheese Bites w’ Bacon & Scallions

Seafood

Mediterranean Style Crab Cakes with Tartare Sauce

Vietnamese Shrimp & Sesame Toasts w’ Tomato Chili Jam

Ceviche Verde w’ Halibut, Avocados, Castelvetrano Olives & Tomatillos served in an Edible Corn Cup

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

1.Small Plates Party Menu

A selection of small portions chosen from Susanna’s Catering Winter 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 Vermont cheeses w’ fruit chutney olives, crackers and breads

3 Flatbread & Focaccia Station

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

Peach, Arugula, Chèvre & Ricotta
Flatbread w’ Aleppo Honey & Mint

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

Artichokes, Mushrooms, Cheddar Roasted Garlic, Walnuts & Mama Hoo-Rah Flatbread

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’ Feta, 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 Chutney, Vermont Chevre & Arugula

Ham & Cheese Croque Monsieur Mini Croissants

Smoked Salmon Cheddar Grilled Cheese

8.Sandwich & Roll Platters

Spicy Shrimp Roll w’ Avocado & Marie Rose Sauce

Korean Pulled Pork Buns w’ Asian Slaw & gochujang sauce

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

Lemon Herb Grilled Chicken Panini  w’ Honey Mustard Sauce & Avocado

Turkey Stuffer w’ Cranberry Sauce Mayo On a Two Sons Bakehouse Roll

9.Soup Shot Station

Watermelon Tomato Gazpacho

Lemongrass Scallion Potato Vichyssoise

Chilled Creamy Cucumber Soup

Pea & Mint Soup

FISH & SHELLFISH

Miso Butter Icelandic Cod w’ Broccolini & Shitake Mushrooms 

Wasabi Horseradish Crusted Salmon w’ Honey Soy Lime Drizzle

Seafood & Chorizo Paella

Maple Red Pepper Glazed Salmon cooked on a Cedar Plank

Nicoise Salad w’ Seared Tuna, Soft Boiled Eggs, Anchovies, Artichokes, Cherry Tomatoes , Baby Potatoes & Green Beans: French Vinaigrette

Pistachio Manchego Rolled Salmon Filet w’ Spanish Green Garlic Sauce

Orange Fennel Sautéed Shrimp on a Vadouvan Spiced Pea & Artichoke Puree, Mint Oil

Peppered Ahi Tuna, Mapled Apples & Potato Parmesan Pancakes, Cider Horseradish Glaze

MEAT & POULTRY

Beef
Pistachio Mint Basil Pesto Rolled
Black Angus Grass Fed Beef Tenderloin Blistered Cherry Tomatoes, Basil,Tuscan Olive Oil,(additional cost)

Chipotle Maple NE raised Slow Roasted Beef w’ Shitake Mushrooms over Leek & Potato Hash

Grilled Balsamic & Roasted Garlic Marinated Ribeye Steak over Vermont Beer Caramelized Onion & Fingerling Potato Saute w’ Herb Chimmi Churri

Sweet & Spicy Thai Marinated Skirt Steak w’ Cilantro Mint Mojo

Poultry

Mapled Apple Vermont Cheddar Stuffed & Panko Crusted Chicken Breast w’ Citizen Cider Dirty Mayor Jus

Murrays Chicken Preserved Lemon Almond Tagine

Pork

Pork Loin Stuffed with Dill Tarragon & Basil Pesto and Prosciutto

Rosemary Garlic Pork Chops w’ Spring Vegetables & Wholegrain Mustard Sauce

Lamb

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

Parmesan crusted Lamb Chops on a Minted Leek & Pea Puree

VEGETARIAN

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

Crispy Cauliflower Steaks w’ Eggplant Caponata & Parmesan

Vermont Chèvre & Double Corn
Polenta Stack Sun Dried Tomatoes, Sweet Pepper Relish, Arugula, Basil Oil & Toasted Pine Nuts

Orecchiette with Rapini, Forest & Wild Mushrooms, White Beans, Roasted Garlic & Vermont Chevre

Individual Spinach & Vegetable Ratatouille Lasagna, Fresh Tomato Sauce & Basil Oil

Wild Mushroom, Soyrizo Basil & Pea Risotto Cake, Grilled Asparagus, Balsamic Basil Drizzle (vegan)

SALADS

Pea, Quinoa, Asparagus, Mint & Radish Salad
w’ Zesty Lemon Dressing

Vermont Spring Greens, w’ Grilled Asparagus, Strawberries, Buttered Almonds & Shaved Parmesan w‘ Citrus Dressing

Crunchy Mixed Bean Salad w’ Celery & Tarragon & Capers

Tomato Melon & Hot Chili Salad w’ Burrata

Mediterranean Style Salad of Vermont Greens, Cherry Tomatoes, Cucumber, Shaved Fennel, Herbs, Kalamata Olives & Vermont Ivierno Cheese w’ Honey Lemon Herb Dressing

Lemon Scented Caesar Salad w’ Parmesan Crisps
& Roast Garlic Croutons

Arugula, Blueberry, Fennel w’ Almond Crusted Goats
Cheese Lemon Dill Vinaigrette

Golden Beet, Cucumber, Watermelon & Mint Salad

Local Summer Lettuce & Herb Salad w‘ Basil Olive Oil Drizzle

Golden Beet Carpaccio w’ Capers, Red Onion
& Arugula Tuscan Virgin Olive Oil

Rainbow Salad of Edamame, Scallions, Corn, Rainbow Chard & Quinoa

VEGETABLES

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

Grilled Asparagus w’ Shaved Parmesan
& Basil Balsamic Drizzle

Green Beans w Tarragon Butter

Roasted Tri Colored Carrots w’ Carrot Top Salsa Verde

Peas w’ Roasted Onions and Mint Butter

Grilled Summer Vegetable Ratatouille
w’ Rosemary & Basil

Broccoli w’ Hot Bacon Dressing

Lemon Olive Oil Braised Rainbow Chard

Sautéed Corn, Fresh Chilies Radishes & Pine Nuts

Brussels Sprout Fritters w’ Ginger Vinaigrette

Maple Horseradish Glazed Beets

STARCHES

Vegetable Saffron Paella

Lemon Coriander Basmati Pilaf

Tagliatelle w’ Ramp & Arugula Walnut Pesto Sauce

Orecchiette w’Rapini, Wild Mushrooms & Vermont Goats Cheese

Spring Risotto w’ Wild Mushrooms , Peas & Mint

Zucchini, Celeriac & Peanut Noodles

Wasabi Scallion Mash

Thyme & Rosemary Roasted Red Potatoes

Minted New Potatoes

Parmesan Baked Parsnips

Wild Rice, Cheese & Herb Pancakes

Quinoa Tabouli w’ Parsley, Cherry Tomatoes Mint Lemon Juice & Olive OIl

DESSERTS

Preserved Lemon Tart & Berry Compote

Mirror Glazed Chocolate Mousse & Raspberry Mousse Cake

Flourless Chocolate Cake w’ Raspberry Sauce & Raspberries

Blueberry Lavander Galette Galette

TWO BITE SIZED SWEET TREATS

Mini Meringue Pavlova w’ Summer Berries & Raspberry Sauc e

Key Lime Pie Bites

Lemon Creme Brule Tart Bites

Chocolate dipped Strawberry Cheesecakes

Tahini & Halva Brownies

Profiteroles with raspberry mousse/strawberry rhubarb mousse/blueberry
lemon mousse

Mini Strawberry & Whipped Cream Scones

Baby Carrot Cakes w’ Coconut Frosting

CELEBRATION CAKES

and seasonal pies available on request