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
Assorted Spring rolls
With plum and brandy sauce
French bread brushed with olive oil and garlic topped with fresh mozzarella cheese and cherry tomatoes, then grilled and finished with chifonade of basil.
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
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.
Consisting of wild greens grown right here in Vermont, tossed with cucumber slices / daikon and vine ripened tomatoes, served with choice of dressings.
All entrees served with roasted butternut squash seasoned with smoked paprika, and roasted red potatoes.
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.
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
Sample Wedding Menu – Buffet Dinner #2
by opadmin | Feb 28, 2020