Tapas Party for 75 ($50 per person)  Miniature sandwiches
Vermont ham, Vermont raw milk cheese, olive tapenade, on red hen baguette
Grilled portabella burgers on mini wheat rolls with pesto, chevre, and greens
Stuffed figs
Organic figs, marinated in balsamic, vanilla bean, lemon zest, and maple. Baked and stuffed with Vermont chevre
Mango mint and ginger spring rolls
Filo purses
Layers of filo wrapped around organic spinach, Vermont organic feta, and fresh dill.
Shrimp Wrapped in Basil and Soppressatta
Wild Shrimp wrapped in basil and Nitrate Free Soppressatta, skewered and grilled. Served with mango mustard.
Mini Sesame Noodle Salads
Soba noodles tossed in sesame, ginger, soy, and your choice of 7 spice tofu or free range chicken. Served in mini Asian food boxes with chopsticks.
Tomatoes Stuffed with Lamb and Vermont Blue Cheese
Served warm, these Vermont organic tomatoes are stuffed with organic lamb and Vermont blue cheese.
“Caramel Apple” skewers
Caramel Cheese cubes paired with crisp Vermont apple, on skewers
Mussels Baked with Asian nut-free pesto
New Zealand mussels stuffed with cilantro nut free pesto, baked and served warm on a bed of rock salt.
Mini Tamales
Vegetarian tamales filled with green chili and Vermont raw milk cheese, some stuffed with hot peppers and Vermont sharp cheddar.
Honey and Chevre Brochette
Red hen seeded baguette grilled and topped with Vermont chevre and local honey. Decorated with organic flower petals
Nori with cured salmon
Nori filled with sushi rice, house cured wild salmon, steamed asparagus and lemon. Drizzled with spicy wasabi aioli.
Mediterranean Platter
A beautiful display including cured olives, fresh garlicky hummus, cherry tomatoes, cucumbers, pita wedges, and feta.
Antipasto platter
An impressive arrangement of cured sausages, salami, chorizo, roasted garlic, anchovies, olives, artichoke hearts, marinated mozzarella slices, and endive. Served with olive oil with lemon, and a selection of breads including rosemary and lemon, olive, and roasted garlic.
| Elizabeth and Aaron’s wedding menu ($45 per person) dedicated to local and organic foods, elizabeth and aaron created a menu that depended primarily on local and seasonal ingredients. Elizabeth and aaron have access to organic raw milk, so they contributed butter, cream, and yogurt that they themselves had made. This menu exemplifies how creativity and resourcefulness can contribute greatly to a simpley elegent and high quality menu while working with a limited budget.
appetizers
Ploughman’s platter
Our favorite selection of cheeses, fruits and cured meats. Served with breads and crackers.
Hummus and vegetable spread with dolmas
Served with pitas
Salad Bar
Organic greens, organic local vegetables, fresh herbs, tamari toasted sunflower seeds, blueberries, and dressings.
Dinner Buffet
Grilled Lamb
Yogurt and mint marinated lamb, grilled and drizzled with smoked paprika oil.
Marinated and grilled chicken
Misty knoll chicken marinated in cumin and coriander, yogurt and garlic.
Basmati rice pilaf with mint, coriander, and pine nuts.
Steamed corn and butter made by the bride and groom
Seared Green Beans
Topped with lemon zest
10 servings Vegetarian main:
Grilled eggplant stuffed with breadcrumbs, tomatoes, basil and coriander. Drizzled with smoked paprika and roasted red pepper sauce.
Dessert:
Cheesecake
Served with fresh local blueberries
Beverages
Water with lemon and bergamot
Sangria punch
| Green Party (Apx. $75 per person)This No-waste menu is ideal for a spring, summer or fall outdoor receptions. This organic menu is inspired by clients who are looking to please guests with familiar foods while also having choices for those following a vegetarian, gluten or dairy free diet. This sample combines menu presentation with unique wedding favors.
Passed appetizers
Individual heirloom gazpacho soup, with cucumber, lime, and a bit of chili. Served in salt and pepper rimmed glasses.
Deviled quail eggs with smoked paprika
Black sesame crackers topped with lemony tahini and hijiki caviar
Mint and ginger melon sorbet balls. Served with pink peppercorn lace sugar cookie cigars
Appetizer stations
Olive bar- assorted organic and heirloom olives, accompanied by assorted local pickles
Grilled Flat bread station- organic wheat or gluten free crusts, hand tossed and grilled, topped with assorted organic and local toppings (dairy free and vegetarian options too) Main menu
The main menu is packaged in individual picnic baskets and labeled with hand-made place setting cards. Guests are seated at outdoor tables decoratively set with flowers and candles.
Each basket contains (in glass containers that they can take home):
Individual bottles of champagne or sparkling cider Organic spinach salad with organic strawberries and balsamic reduction vinaigrette Potato salad with roasted corn, baby celery, olive oil, lemon, apple smoked Maine sea salt, and sweet young garlic Mini red hen potato rolls or gluten free rosemary baguette, served with white bean puree (dairy free) or kismet house made butter Warm baby carrot salad with honey and ginger Choice of maple grilled chicken satay skewers or sesame and soy marinated and grilled tofu skewers Trail size package of nutty steff’s granola with wedding or event information printed on bag for a take-home gift Trail size organic coffee from awake coffee with wedding or event information on bag Box of two organic fair-trade truffles, custom flavors 1/8 lb gift butter, handmade with Vermont local cream, Maine sea salt and can be infused with spices or herbs Dessert
cake (gluten free available) provided by Sunflower Bakery.
Fresh berries
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