top of page

 

Quesadillas

Flour Tortillas with Local Vermont Ingredients, Avocado, Olives, Sour Cream, and Chives

 

Polenta Cakes

With a Fresh Tomato Chutney and Asiago Cheese

 

Wontons

(Your Choice of )

Chicken Sesame, Lemongrass Crab, Or Asian Vegetable

 

Smoked Chicken Fritter

Lightly Fried and Drizzled with a Honey Ancho Chili Sauce

Sample Menu

 

​

Choice of two appetizers, one starter, two entrées and choice of two sides from side dish menu.

APPETIZERS

(Choose two)

 

Stuffed Caps

Roasted Mushrooms with Vermont Smoked Sausage and Cheese

 

Sesame Tuna Spoons

With Daikon Radish, Pickled Ginger, and Wasabi Cream

 

Vermont Rustic Display

Grafton Cheddar, Taylor Farm Gouda, and Jasper Hill Bleu with Garlic Crostinis, Dried Fruits, and Dips

 

Braised Beef Burritos

Bite Size Burritos with Sundried Tomatoes and Cheddar in a Flour Tortilla

Here is a sample of our menu's and pricing.

 

Our menu packet, which is available upon request, is catorgorized in increasing options. With over 500 items to choose from there is a plethora of menu items to create you next perfect meal,  either buffet or famly style, or sit down plated.

 

We would be happy to create an estimate and provide a tasting for you based upon your menu choices. 

STARTER

(Choose one)

 

Mixed Field Greens

With Cortland Apple, Dried Cranberries, and Crumbled Cheddar Tossed in a Poppy Seed Vinaigrette

 

Cream of Potato and Leek

With Fried Leek Julienne

 

Mixed Specialty Lettuces

With Mandarin Oranges,Toasted Pumpkin Seeds, and Blood Orange Vinaigrette

 

Tomato and Cream Bisque

With a Herb Crostini

ENTREES

(Choose two)

 

 

Stuffed Statler Chicken

Roasted Garlic, Sundried Tomatoes, Spinach and Vermont Chevre with a Thyme Infused Demi-glaze

 

Grilled Pork Loin

Marinated in a Ramp, Rosemary, and Thyme Oil, Finished with a Dried Fruit Huckleberry Jus

 

Mushroom and Chevre Strudel

Crisp Phyllo Filled with Swiss Chard, Roasted Peppers, Garlic, Chevre, and Wild Mushrooms

 

Braised Lamb Shank

With a Rosemary Thyme Au jus

 

BBQ Ribs

Spare Ribs Slow Cooked

 

Beef Bourguignonne

Braised in Red Wine and Served with Caramelized Pearl Onions, Bacon, and Roasted Mushrooms

 

Stuffed Haddock

With Baby Spinach, Mushroom, Roasted Corn, and Vermont Chevre Filling

 

New York Steak Au Poivre

Finished with a Brandy, Green Pepper Corn, and Cream Demi

 

Grilled Steel Head

With Fresh Heirloom Tomato, Basil Salad and a Chive Cream Drizzle

 

Rham  Schnitzel

Breaded Pork Cutlets Lightly Sautéed with a Mushroom Cream

bottom of page