A Sampling of our Seasonal Menus
Winter Catering Menu 2011-12 Appetizers-
Prosciutto and Asparagus with Fox Mustard Bruschetta (parmesan kale or butternut chevre)
Local Artisanal Cheese, Meat or Veggie Platter
Smoked Salmon Terrine
Hummus, Artichoke or Spinach Dip in a Bread Bowl
Smoked Trout Dip
Baked Brie with Maple -Blueberry or Maple-Raspberry
Mini Crab Cakes
Apricots Stuffed with Blue Cheese & a Balsamic Drizzle
Roasted Shallot Tartlets
Sides-
Green Bean Casserole
Cauliflower Gratin
Roasted Roots with Maple Glaze
Cranberry Sauce
Wild Mushroom Risotto
Maple Ginger Roasted & Mashed Sweet Potatoes
Balsamic Roasted Brussel Sprouts
Harvard Beets
Herb or Sausage Stuffing
Garlic Mashed Potatoes
Mac n’ Cheese
Soups-
Beef Chili Venison Stew Chicken Artichoke Senegalese Chicken Butternut Apple Maple Sweet Potato Corn Chowder
Entrees-
Stuffed Chicken Breast- Spinach, Herbs, Cheese
Dijon Horseradish Encrusted Beef Tenderloin, or Pork Tenderloin with Apple Compote
Lasagna- Meat or Veggie Poached Wild Coho Salmon with Yogurt Dill Sauce
Roasted Stuffed Quail
Beef, Venison or Lamb Shepherd’s Pie
Variety of Casseroles- Meat, Vegetarian and Vegan
Beef or Venison Meatballs with Tomato Basil Sauce
Squash with a Cornbread Kale Stuffing, topped with VT Cheddar Cheese
Don't see what you are looking for? Give Colleen or Danielle a call in the Deli- 802.496.3864
|
