• Stationary Appetizers

    • Antipasto

      A grand antipasto display featuring Vermont cheese including Pepper Monterrey Jack, Smoked Gouda, and Cheddar & signature cream cheeses for dipping; seasonal garden vegetables, olives, locally made crisp breads & crackers

    • Passed Appetizers

    • Assorted Spring rolls

      With plum and brandy sauce

    • Bruschetta

      French bread brushed with olive oil and garlic topped with fresh mozzarella cheese and cherry tomatoes, then grilled and finished with chifonade of basil.

    • Quesadillas

      Chicken and cheese quesadillas with sour cream on the side for dipping.

    • Soup or Salad

    • Fresh dinner rolls

      Locally baked wheat and white dinner rolls served in baskets with sweet butter

    • Homemade soup

      Our chef can make a delightful fall bisque which consist of assorted squash, bell peppers, onions and garlic, pureed and finished with sweet cream and butter milk. Or our very popular Tomato bisque.

    • Salad

      Consisting of wild greens grown right here in Vermont, tossed with cucumber slices / daikon and vine ripened tomatoes, served with choice of dressings.

    • Entreés

    • All entrees served with roasted butternut squash seasoned with smoked paprika, and roasted red potatoes.

    • Ahi Tuna

      Fresh sushi grade tuna gently coated with crushed macadamia nuts then seared and deglazede with white wine and drawn butter. Served with a fresh fruit salsa consisting of kiwi, papaya and pineapple.

    • Grilled Beef Tenderloin

      Served with a mushroom demi glace with a hint of bourbon.

    • Vegetable Lasagna

      A classic dish made with sweet garden vegetables, 3 cheeses and fresh herbs.

    • Coffee and Tea Station

    • Served with cream / sugar and sweet and low

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