Menus

GETTING STARTED

To begin making your menu, browse through our offering list. Either browse through our offerings below or download them here 2018 Menu Offerings.

To begin making your menu, browse through our offering list. 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.


KEY:
G – Gluten Free
V – Vegetarian


FOOD IN MOTION

MEATS

  • House Bacon & Dates, Bleu Cheese, VT Maple (G)
  • Duck Confit Spanakopita, Spinach, Feta
  • Crispy Chicken Bites, Preserved Lemon Pesto
  • Lollipop Lamb Chop, Red Pepper Relish (G)
  • Chicken Satay, Lemongrass, Red Curry (G)
  • Bolognese Meatball, Overnight Tomato, Roast Garlic, Herb Oil
  • Beef Tartare, Harissa, House Potato Chip (G)
  • Lamb Meatball, Whipped Yogurt, Lemon, Mint
  • BLT Skewers, Cherry Tomato, Fried Pork Belly, Escarole, Tarragon Aioli (G)
  • Thai Chicken Salad, Toasted Rice, Lime, Lettuce Wrap (G)

SEAFOOD

  • Kaffir Lime & Thai Basil Shrimp, Chilies, Coconut Sauce (G)
  • Seared Ahi Tuna, Caper Crust, Anchovy Aioli, Potato Chip (G)
  • Crab Cake, Rémoulade
  • Lobster Salad, Avocado, Grapefruit, Endive Spear (G)
  • Seared Scallops, Citrus Fruits & White Wine (G)
  • Smoked Arctic Char Pate, Crostini or Endive
  • Pastrami Style Smoked Salmon, Rye Toast, Tarragon Mustard
  • Fried Oysters, Lemon Aioli
  • Oysters or Clams on the 1/2 Shell, Mignonette or Cocktail Sauce (G)

FRITTO

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

SNACKS

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

CROSTINI

Served On O’Bread Toast

  • Rare Beef Tenderloin, Horseradish Crème Fraîche, Chives
  • Smoked Arctic Char Pate
  • Melted Bacon, Parsley, Walnut Pesto
  • Oven Roasted Cherry Tomato, Basil, VT Chévre (V)
  • Radish, Asparagus, Herb Butter (V)
  • Roasted Ramp, Lemon, Pancetta, Ricotta
  • Zucchini, Chopped Almond, Whipped Ricotta (V)
  • Chorizo, White Beans, Fried Rosemary
  • Mashed Fava Beans, Maplebrook Buratta (V)
  • Wild Mushroom Ragu, Whipped Ricotta (V)
  • Saffron Hummus, Spicy Sauteed Greens (V)
  • Peperonata, VT Chévre (V)

VEGETABLE

  • Roasted Beet Napoleons, Fennel Jam, VT Chévre (G)(V)
  • Asparagus in Phyllo, Sheep’s Milk Cheese (V)
  • Caramelized Cauliflower, Lemon, Ginger, Chili (G)(V)
  • Roasted Brussels Sprouts, Fish Sauce, Lime, Chili (G)(V)
  • Cucumber Cups Corn & Sweet Pepper Salad (G)(V)
  • Marinated Bocconcini Fresh Mozzarella Nuggets (G)(V)
  • Fresh Fruit Kabobs, Raspberry Dipping Sauce (G)(V)
  • Tarentaise Gougeres, Wild Mushrooms, Tarragon (V)

 

BOARDS

VERMONT CHEESES

Seasonal Selections From The Following:

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

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 (G)(V)
  • Asparagus Salad Pecorino, Warm Vinaigrette (G)(V)
  • Arugula Salad Asparagus, Peas, Cucumber, Radish, Lemon Vinaigrette (G)(V)
  • Watercress & Kohlrabi Salad Shaved Bonnieview Farm Sheep’s Milk Cheese, Cider Vinaigrette (G)(V)
  • Spring Vegetable Pistou Warm Crostini (V)
  • Asparagus & Speck Tart, Ricotta

SUMMER PREPARATION

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

FALL PREPERATION

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

CLASSIC SALADS

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

VEGETABLES & SIDES

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

ENTRÉES

BEEF CUTS

  • Beef Tenderloin, Roasted Asparagus, Yukon Potatoes, Horseradish Sauce (G)
  • Hanger Steak, Root Vegetable Puree, Sauteed Brassica, Demi-Glace (G)
  • New York Strip or Ribeye, Creamy Polenta, Mushroom Ragout (G)
  • Sliced Tri-tip Sirloin, Bean Salad, Salt Baked Potato, Chimichurri (G)

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

  • Brined Chicken Breast, Carrot Puree, Charred Broccoli (G)
  • Braised Chicken Legs, Creamed Heirloom Beans, Roasted Onions & Leeks (G)
  • Roasted Whole Chicken, Smashed Sweet Potatoes with Honey, Spinach, Pumpkin Seed Pesto (G)

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 (G)

Preparations:

  • Peas, Asparagus, Tarragon, Shellfish Broth, Creme Fraiche
  • Braised Heirloom Peppers, Tomato Salad
  • Julienne Root Vegetables, Tatsoi Salad, Lime & Chili Vinaigrette
  • Corn Puree, Marinated Maitake Mushrooms, Herb Salad
  • Roasted Potatoes, Oregano Vinaigrette, Chicory Salad
  • Roasted Cod or Halibut 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 Pork Loin, Braised Red Cabbage, Sweet Potato Puree (G)
  • Pork Shoulder Confit, Apples, Parsnips, Cider Reduction (G)

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

LAMB CUTS

  • Roasted Leg of Lamb, Baby Carrots, Labneh, Oregano Pistachio Pistou (G)
  • Braised Lamb Shoulder, Grilled Radicchio, Figs, Saba (G)

VEGETARIAN & VEGAN OFFERINGS

  • Chickpea & Tomato Stew, Carrots, Turnips, Cabbage (G)(V)
  • French Lentil Cakes, Roasted Tomatoes, Yogurt, Shaved Fennel Salad (G)(V)
  • Soft Polenta, Sauteed Chard, Crispy Onion, Maplebrook Buratta (G)(V)
  • Pan Roasted Cauliflower Steaks, Asparagus, Yellow Coconut Curry (G)(V)

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

PASTA

  • Potato Gnocchi, Soubise, Artichokes, Parsley, Lemon, Parmesan (V)
  • Potato Gnocchi, Corn, Heirloom Pepper, Ricotta Salada (V)
  • Potato Gnocchi, Black Pepper, Parmesan, Fried Sage (V)
  • Spring Pea & Ricotta Agnolotti, Mint, Asparagus, Shaved Goat Cheese (V)
  • Sweet Corn Agnolotti, Heirloom Tomatoes, Basil, Ricotta (V)
  • Butternut Squash Agnolotti, Walnuts, Sage, Parmesan (V)

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

SANDWICHES OR SLIDERS
Also Available as Passed Hors D’oeuvres

  • 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
  • Albacore Tuna Salad, Lemon, Capers, Fennel, Olive Tapenade, Greens
  • Housemade Roasted Beef, Romesco, Pickles, Provolone, Aioli
  • Roasted Pork Loin, Tomato Jam, Spicy Broccoli, Vermont Cheddar
  • Braised Misty Knoll Turkey, Lime Cured Onion, Watercress
  • Grilled Cheese, Quince Paste, Vermont Gouda (V)
  • Wild Mushroom Grilled Cheese, Potato Bread, Raclette (V)
  • Charred Sweet Potato, Poblano Salsa, Cilantro, Coriander Creme Friache (V)

BITES

  • Franks in a Jacket, Stone Ground Mustard
  • Mac & Cheese Cups, VT Cheddar (V)
  • Spiced or Candied Nuts (G)(V)
  • Flavored Popcorn (G)(V)
  • Candied Maple Bacon (G)
  • Breakfast Sandwich

BRUNCH

SWEET

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

EGGS

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

SAVORY

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

QUICHES

  • Seasonal Vegetable (V)
  • House Bacon & Summer Sausage

BAKED

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

CONTINENTAL

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