Menus

GETTING STARTED

To begin making your menu, browse through our offering list. Either browse through our offerings below, or download them here 2016 Menu Offerings.

This list takes you through passed and stationary hors d’oeuvres, first courses, entrees, sides, lunches, brunches and desserts. We recognize that your event is special and in keeping with that we customize every menu for every client and location. We suggest, but you are not limited to, structuring your selections according to the following basic guidelines:

FOR A PLATED MENU:

Cocktail Hour

  • 1 Stationary Board
  • 1 Passed Hors D’oeuvre from Each Category

Dinner

  • 1 First Course Salad
  • 2 Entrée Choices
  • 1 Vegetarian Option

FOR A BUFFET MENU:

Cocktail Hour

  • 1 Stationary Board
  • 1 Passed Hors D’oeuvre from Each Category

Dinner

  • 1 Salad
  • 2 Entrée Choices
  • 1 Vegetarian Entrée
  • 2-3 Side Dishes

Dessert


FOOD IN MOTION

MEATS

  • House Bacon & Dates, Bleu Cheese, VT Maple
  • Duck Confit Spanakopita, Spinach, Feta
  • Crispy Chicken Bites, Preserved Lemon Pesto
  • Lollipop Lamb Chop, Red Pepper Relish
  • Chicken Satay, Lemongrass, Red Curry
  • Bolognese Meatball, Overnight Tomato, Roast Garlic, Herb Oil
  • Beef Tartare, Harissa, House Potato Chip
  • Lamb Meatball, Whipped Yogurt, Lemon, Mint
  • BLT Skewers, Cherry Tomato, Fried Pork Belly, Escarole, Tarragon Aioli
  • Thai Chicken Salad, Toasted Rice, Lime, Lettuce Wrap
  • Tasso Grits Cake, House Made Tasso Ham, Heirloom Pepper Salad
  • Dolmas (Available Vegetarian), Grape Leaves Stuffed With Smoked Sirloin, Mint, Feta
  • Chicken or Beef Empanadas, Herb Mojo Sauce

SEAFOOD

  • Kaffir Lime & Thai Basil Shrimp, Chilies, Coconut Sauce
  • Spring Rolls (Available Vegetarian), Spicy Shrimp, Avocado, Mint, Hoisin
  • Seared Ahi Tuna, Caper Crust, Anchovy Aioli, Potato Chip
  • Crab Cake, Rémoulade
  • Lobster Salad, Avocado, Grapefruit, Endive Spear
  • Seared Scallops, Citrus Fruits & White Wine
  • Smoked Arctic Char Pate, Crostini or Endive
  • House Cured Gravlax, Marinated New Potato, Crème Fraîche
  • Pastrami Style Smoked Salmon, Rye Toast, Tarragon Mustard

FRITTO

  • Ham & Cheese Croquettes, Clothbound Cheddar, Prosciutto, Caraway Mustard
  • Fried Oysters, Horseradish, Lemon
  • Apple Fritter, VT Maple
  • Fried Artichokes, Lemon Aioli
  • Cod Fritters, Piment D’ Esplette Aioli
  • Chickpea Fritters, Harissa, Curried Yogurt
  • Swiss Chard Fritters, Whipped Ricotta
  • Potato Kale Croquettes, Stone Ground Mustard
  • House Made Crispy “Tater Tots”

SNACKS

  • Rosemary & Citrus Olives
  • Spiced or Candied Nuts
  • Candied Bacon & Curry Cashews

CROSTINI

Served On Red Hen Baguettes

  • Rare Beef Tenderloin, Horseradish Crème Fraîche, Chives
  • Smoked Arctic Char Pate
  • Melted Bacon, Parsley, Walnut Pesto
  • Oven Roasted Cherry Tomato, Basil, VT Chévre
  • Radish, Asparagus, Herb Butter
  • Roasted Ramp, Lemon, Pancetta, Ricotta
  • Zucchini, Chopped Almond, Whipped Ricotta
  • Chorizo, White Beans, Fried Rosemary
  • Mashed Fava Beans, Maplebrook Buratta

VEGETABLE

  • Roasted Beet Napoleons, Fennel Jam, VT Chévre
  • Asparagus in Phyllo, Sheep’s Milk Cheese
  • Caramelized Cauliflower, Lemon, Ginger, Chili
  • Roasted Brussels Sprouts, Fish Sauce, Lime, Chili
  • Cucumber Cups Corn & Sweet Pepper Salad
  • Corn Cakes, Maitake Mushrooms, Tallegio
  • Eggplant & Summer Squash Rolls, Tomato Butter
  • Spring Rolls, Avocado, Mint, Hoisin
  • House Made Crispy “Tater Tots”
  • Marinated Bocconcini Fresh Mozzarella Nuggets
  • Fresh Fruit Kabobs, Raspberry Dipping Sauce
  • Vegetable Dumplings, Szechvan Dipping Sauce
  • Crispy Lentil Falafel, Harissa Yogurt
  • Dolmas Grape Leaves, Stuffed With Mint & Feta
  • Scallion Pancakes, Brown Asian Dipping Sauce

 

BOARDS

VERMONT CHEESES

Seasonal Selections From The Following:

  • Cow’s Milk: Jasper Hill Farm, Consider Bardwell, Shelburne Farms
  • Goat’s Milk: Blue Ledge Farm, Lazy Lady Farm, Twig Farm
  • Sheep’s Milk: Bonneview Farm, Vermont Farmstead, Woodcock Farm
  • Warm Leek & Chévre Dip
  • Local & Seasonal Accompaniments: Sour Cherry Compote, Local Quince Paste, Fresh Fruit, Fresh Fruit Jam, Toasted Baguettes, Jan’s Vermont Crackers

MEZE BOARD

Grilled Breads, Dips Including Hummus, Baba Ganoush, Lamb Meatballs With Yogurt, Chicken Kabobs & Vegetables Of The Season.

CHARCUTERIE

  • Cured Meats: La Quercia Proscuitto, Al Fermin Serrano Ham, Molinari Soppressata, Finochiona, Coppa
  • House Made & Local Meats: Rabbit & Pork Pate, Pate de Campagne, Mortadella, Ham & Herbs
  • Fresh Sausages: Garlic Sausage, Red Wine & Fennel, Chorizo, Farmer’s Sausage
  • Local & Seasonal Accompaniments: Mustards, Cornichons, Pickled Half Pint Farm Vegetables, Local Baguettes, Crackers

WOOD MOUNTAIN FISH

Seafood comes from Wood Mountain Fish, delivered same day as pick up from the Boston Fish Market.

  • Low Country Shrimp Boil Fresh Carolina Shrimp, Old Bay, Beer, Garlic, Leeks
  • Fried Oysters Lemon, Aioli
  • Mussels on the Half Shell Steamed With Herbs & White Wine
  • Stuffed Littleneck Clams Kale, House Bacon, Breadcrumbs
  • Accompaniments: Horseradish, Lemon Wedges, Aiolis, Cocktail Sauce, Sriracha

RAW BAR

  • Oysters on the Half Shell, Littleneck Clams, Scallop Ceviche, Shrimp Cocktail
  • Accompaniments: Lemon Wedges, Mignonette, Aiolis. Sriracha, Cocktail Sauce

FIRST COURSE

SPRING PREPARATION

  • Roasted Mixed Beet Salad VT Chévre, Preserved Lemon Beet Top Pesto
  • Asparagus Salad Pecorino, Warm Vinaigrette
  • Arugula Salad Asparagus, Peas, Cucumber, Radish, Lemon Vinaigrette
  • Watercress & Kohlrabi Salad Shaved Bonnieview Farm Sheep’s Milk Cheese, Cider Vinaigrette
  • Spring Vegetable Pistou Warm Crostini

SUMMER PREPARATION

  • Heirloom Tomato Salad Baby Arugula, Herbed Yogurt, Lemon, Extra Virgin Olive Oil
  • Arugula Salad With Sweet Corn, Heirloom Tomato, Feta, Summer Herb Vinaigrette
  • Beet Salad Watercress, Orange, Pistachio, Sherry Vinaigrette
  • Haricot Vert Salad New Potatoes, Olive, Caper, Red Onion, Buttermilk Dressing
  • Cucumber Spear Salad Chili, Garlic, Lemon
  • Roasted & Raw Gazpacho Tomato, Fennel, Peppers, Red Hen Bread, Crème Fraîche

FALL PREPERATION

  • Celery, Pear & Fennel Salad Walnuts, Shaved Sheep’s Milk Cheese, Lemon Vinaigrette
  • Field Greens With Apples Bleu Cheese, Hazelnuts, Maple Vinaigrette
  • Warm Radicchio Salad Pancetta, White Beans, Parsley, Red Onion
  • Citrus & Arugula Salad Pistachios, Red Onion, Olives, Pickled Hot Peppers
  • Buttercup Squash Bisque Candied Pumpkin Seeds

CLASSIC SALADS

  • Panzanella Salad Red Hen Bread, Capers, Tomatoes, VT Chévre, Basil, Red Wine Vinaigrette
  • Traditional Caesar Salad House Made Dressing, Garlic Croutons, Shaved Parmesan
  • Caprese Salad Maplebrook Mozzarella, Basil Pistou, Fried Capers
  • Tuna Nicoise Seared Tuna, Olives, Haricot Vert, Hard Boiled Egg, Capers, Anchovies
  • Classic Wedge Salad Iceberg, Bacon, Tomato, Avocado, Bleu Cheese Dressing
  • Cambodian Chicken Salad Mango, Peanuts, Hot & Sour Dressing

VEGETABLES & SIDES

  • Grilled Asparagus Radishes, Miso Butter
  • Roasted Sweet Potatoes Spinach, Romesco Sauce
  • Cider Glazed Parsnips Rosemary, Macoun Apples
  • Romano Beans Summer Squash, Basil, Cherry Tomatoes
  • Lentil Salad Roasted Eggplant, Cherry Tomatoes, Crème Fraîche
  • Cous Cous Salad Chickpeas, Radichio, Kale, Za’atar Spices
  • Quinoa Salad Winter Squash, Mustard Greens, Toasted Almonds
  • Saffron Roasted Baby Carrots Garlic, Shallots
  • Zucchini “Steaks” Mint, Olives, Heirloom Cherry Tomatoes
  • Roasted Peppers Niçoise Olives, Basil, Salted Capers
  • Roasted New Potatoes Thyme, Garlic
  • Boiled & Scruffed Yukon Gold Potatoes Parsley, Chives, Olive Oil
  • Hoppin’ John Carolina Rice & Beans, Ham Hock
  • Broccolini or Broccoli Rabe

ENTRÉES

BEEF CUTS

  • Seared Cured Tenderloin Lightly Smoked & Salted With Rosemary & Garlic
  • New York Strip Thyme & Olive Oil Rubbed
  • Sliced Seared Hanger Steak Lightly Smoked & Salted With Rosemary & Garlic Grilled
  • Tri-tip Sirloin Marinated And Grilled

If you would like local accompaniments we suggest the following to accent the season:

  • Spring: Fricasse of Artichoke & Potatoes Horseradish Crème Fraîche
  • Summer: French Beans & Gribiche Sauce Caper, Parsley, Cornichon
  • Fall: Onion & Potato Hash Chimichurri

CHICKEN CUTS

  • Honey-Soy Glazed Chicken
  • Pan Seared Brined Breast
  • Roasted Bone-in Chickens Breast & Leg Portions
  • Braised Leg of Chicken

If you would like local accompaniments we suggest the following to accent the season:

  • Spring: Marinated Ramps & Rainbow Chard Whipped Ricotta, Pine Nut Pesto
  • Summer: Ratatouille Stewed Vegetables Including Tomatoes, Zucchini, Eggplant, Garlic
  • Fall: Roasted Parsnips & Apples Whipped Mashed Potatoes

SEAFOOD

Seafood comes from Wood Mountain Fish, delivered same day as pick up from the Boston Fish Market.

  • Pan Seared Or Roasted Simply Seasoned With Lemon, Salt And Herbs: Arctic Char, Cod, Halibut, Salmon, Scallops, Shrimp, Striped Bass, Swordfish (Other Varieties Available Upon Request) Roasted Cod Chowder Mussels, Potatoes, House Bacon, Peas, Celery, Creamy Broth

If you would like local accompaniments we suggest the following to accent the season:

  • Spring: Cucumber Salad Chili, Lime, Yogurt Sauce
  • Summer: Fricassee of Zucchini & Heirloom Tomatoes Wine, Garlic
  • Fall: Sweet Italian Pepper Piperade Saffron Sauce

PORK CUTS

  • Brined & Pan Seared Loin Or Chop Bone In Or Bone Out
  • Slow Cooked Caramelized Shoulder & Belly
  • Brined & Smoked Roasted Shoulder

If you would like local accompaniments we suggest the following to accent the season:

  • Spring: Roasted & Shaved Harueki Turnips Smokey Jus
  • Summer: Roasted Romano Beans With Cipollini Onions Mustard Sauce
  • Fall: Roasted Brussels Sprouts Parsnip-Potato Puree

VEGETARIAN & VEGAN OFFERINGS

  • Potato Gnocchi Hand Rolled, Lightly Sautéed

If you would like local accompaniments we suggest the following to accent the season:

  • Spring: Asparagus, Wild Mushroom, Soubise Sauce Shaved Twig Farm Goat Cheese
  • Summer: Seared Eggplant, Cherry Tomatoes, Corn Puree
  • Fall: Herb Roasted Garlic, Sweet & Spicy Italian Peppers, Baby Fennel
  • Agnolotti House Made Pasta With Seasonal Stuffing

If you would like local accompaniments we suggest the following to accent the season:

  • Spring: Spring Pea Agnolotti Fennel Brined White Beans, Mushroom Broth
  • Summer: Summer Corn Agnolotti Charred Peppers, Shaved Sheep’s Milk Cheese
  • Fall: Butternut Squash Agnolotti Crispy Sage, Maitake Mushrooms, Tarentaise
  • Chickpea & Tomato Stew (GF) Carrots, Turnips, Cabbage, Toasted Baguette
  • French Lentil Cakes (GF) Roasted Tomatoes, Yogurt, Shaved Fennel Salad
  • Soft Polenta Sautéed Chard, Crispy Onion, Maplebrook Buratta
  • Pan Roasted Cauliflower Steaks, Asparagus, Yellow Coconut Curry
  • Kung Pao Noodles, House Made Ramen, Sauteed Vegetables, Roasted Peanuts

SANDWICHES

  • Roasted Turkey Breast Avocado, Frisee, House Vinaigrette
  • Black Pepper & Coriander Crusted Roast Sirloin Horseradish Aioli, Greens, Pickled Onions, Gruyere
  • Maple Cured Pork Loin Red Cabbage, Mustard Slaw, Greens Fennel
  • Cured Salmon Yellow Beet Salsa, Whipped VT Chévre
  • Caprese Salad Maplebrook Mozzarella, Tomatoes, Basil Aioli
  • Tea Smoked Chicken Salad Ginger Vinaigrette

SLIDERS

Also Available as Passed Hors D’oeuvres or Late Night Snacks.

  • Steamed Buns Hoisin Pork Belly or Marinated Mushroom, Radish, Cucumber, Hoisin, Sriracha
  • Boyden Farm Burger Pickled Onion, Bacon, Arugula, Aioli
  • Duck Pastrami Gruyere, Mustard, Kraut
  • Shaved Ribeye Tarentaise, Onion, Mushroom
  • Po’ Boy Fried Oysters, Shredded Lettuce, Old Bay Aioli Pulled Pork Cabbage Slaw, House Barbecue
  • Wild Mushroom Grilled Cheese, Potato Bread, Raclette

BRUNCH

SWEET

  • Mini Pancake Stacks Fresh Berry Skewer, VT Maple
  • Stuffed French Toast Red Hen Baguette, Maple Cream Cheese
  • Crepes Fresh Fruit Jam, Mascarpone

EGGS

  • Frittata Roasted Peppers, Chorizo, Ricotta
  • Strata Red Hen Baguette, Mushroom, VT Chévre, Herbs
  • Baked Eggs Cream, Cured Ham, Bread Crumbs
  • Scotch Eggs Fried with House Sausage

SAVORY

  • House Made Bacon, VT Pork
  • House Breakfast Sausage VT Pork, Spices House
  • Cured Salmon Plate Capers, Red Onion, Whipped Cream Cheese

QUICHES

  • Seasonal Vegetable or House Bacon & Summer Sausage

BAKED

  • Savory Scones Brocoli Rabe, Chive, VT Cheddar
  • Banana Bread Honey Butter
  • Cream & Ginger Scones Lemon Curd, Jam
  • Blueberry Muffins Whipped Butter

CONTINENTAL

  • Fruit Salad Honey, Fresh Mint
  • Yogurt Butterworks Farm
  • House Granola Raisins, Cinnamon, Oats
  • Whole Fruit Selection & Yogurt Cups To Go