HORS D'OEUVRES
Bacon Wrapped Madjool Dates with Goat Cheese and Chopped
Toasted Almonds
Crab Cakes with Mustard Sauce
Crostini with caramelized onions, fig jam and gorgonzola
Orange Rosemary Muffins, Smoked Duck Breast, Mango Chutney
Sauce
Asparagus with Champagne Mayonnaise
FIRST COURSE
Cold Strawberry Soup or Swiss Chard Tart with Caramelized
Red Onions
SALAD COURSE
Local Organic Greens, Nasturtiums with Creamy Goat Cheese,
Toasted Nuts and
a Lime and Sherry Vinegar Dressing
Baskets of Assorted Homemade Breads with Sweet Butter
ENTREE
Tenderloin with Green Peppercorn Sauce
Stripped Bass with Fresh Mango Salsa
Roasted Corn Pudding
Green Beans with Lemon Butter
Sliced Heirloom Tomatoes with Basil
Children: Chicken Cutlets with Lemon
Light Potato Salad
CHEESE COURSE
Local Vermont Cheeses with Grapes and Crackers
DESSERT
Chocolate Cake with Raspberries, Chocolate Frosting
Coffee and Tea
More Menus
