After many years of creating mouthwatering dishes and scrumptious baked goods for our catering clients, Sharon Myers has retired from the business to focus on other pursuits. To all our customers over the years, thank you for your patronage! It's been a pleasure to serve you.
Sharon will continue to offer monthly cooking classes however. Visit her Cooking Class page for details.
Fall Wedding Dinner for 85
This sample fall dinner menu is designed for a wedding with a guest list of 85.
Vermont Cheese Table with Assorted Breads, Crackers, Chutney and Seasonal Fruit
Sundried Tomato and Basil Tarts
Purple Chef Quesadillas
Orange Rosemary Muffins with Duck Breast and Mango Chutney
Plated Salad of Field Greens, Candied Nuts, Roasted Pears with Garlic Ricotta Filling and Fig Vinaigrette
French and Artisan Breads, Sweet Butter on each table
Grilled Maple-Glazed Salmon with Autumn Chutney
Grilled Chicken with Plum and Peach Salsa
Roasted Autumn Vegetables: Butternut Squash, Potatoes, Red Onions, Fennel, Parsnips and Beets
Roasted Green Beans Vinaigrette
Wedding Pilow (Persian Rice)
Wedding Cake: Lemon Cake with Lemon Buttercream
Blueberry and Raspberry Sauces
Coffee and Tea
Estimated food price per person: $49.75 Pricing may vary seasonally.