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here's a small sampling of what we offer. Really, we do have thousands of recipies, so anything is possible... Below are some of our most popular appetizers, and all the way at the bottom of the page are a few of our buffet offerings. Passed plates
House-cured salmon chef's choice... Golden sparkle baklava
Small boxes of soba noodle salad with tofu or black sesame chicken
Asian meatball lollipops with dipping sauces
Fried beets with Hawaiian black lava salt
mini tamales with hot carrot slaw slaw
fresh fruit kabobs with mint sprinkles
mini portabella or lamb burgers on whole-wheat mini rolls with pistou and micro greens
marinated and seared tempeh sandwich served fresh baby greens, vegan mayo, kismet mustard and red onion. served with a fresh le'page pickle spear
cucumber cups filled with corn and pink radish salsa drizzled with fresh cilantro aioli
grilled corn with lime chili butter and Maine sea salt
Nori rolls
filo pastry triangles filled with black pepper and strawberries
fried artichoke hearts with fried pepperoncinis
garden party wraps and mini sandwiches
-ham muffletta on toasted baguette with sharp cheese
-cucumber and herbed cream cheese with chive blossoms
-mini croissants stuffed with chicken salad with walnuts, apples, pea greens, and chevre
-Asian beef wraps with fresh horseradish aioli
-Mini gyros (vegetarian or lamb) with minted yogurt, cucumbers, tomato, and red onion
mini baked potatoes stuffed with our own butter infused with spices, chevre, or horseradish
potato skins topped with cheese, sour cream, tempeh or bacon, fresh garden chives, and fresh ground cumin
Various brochettes
Spring mushroom tempura Served with fancy pickle roumelade
Mini mushroom tempura po’boys Above mentioned mushrooms stuffed into hot mini French rolls and drizzled with roumelade.
Fresh herb pistou spirals
Marinated mozzarella kebabs
Mint, chervil and lemon marinated Vermont mozzarella skewered and wrapped with bacon and fresh croutons. assorted fresh fruit summer sorbets like
-fresh mint
-blueberry
-melon and anise
-strawberry and black pepper
-lavender and honey with lemon
Spiced sorbet
fresh fruit sorbet made of seasonal fruits lightly spiced with toasted cumin, fennel or anise
Dolmas with dipping sauce
Mini grilled pizzettes
Hand-made crusts topped with seasonal vegetables, cheeses, herbs and olive oil. Grilled and served hot.
Fresh spring rolls
Mint, cabbage, grated carrot, mung-bean noodles and arame wrapped in rice paper wrappers. Served with sweet chili sauce and tamari, ginger and scallion sauce.
mochi crackers with fresh herb pistou
hand formed crackers made of black sesame, arame, Maine sea salt and brown rice mochi. Topped with our own fresh herb and flower pistou.
petit soup bowls
-cool corn chowder with fresh corn
-cool English pea soup with mochi sticks
-the freshest gazpacho in salt and pepper rimmed glasses
“fish and chips”
waffled potatoes with house cured salmon and a lemon-caper aioli
“mock calamari”
torn pieces of true pacific nori, tossed in a savory wheat-free batter and quickly deep fried. Served with our own tartar sauce.
“mock eel”
a borrowed recipe from a favorite Vermont restaurant- shitake mushrooms cut into long narrow strips, quickly fried and tossed in a tamari ginger sticky sauce.
Sweet corn fritters
Cucumber cups filled with hummus, pea sprouts and a drizzle of lemon tahini
Melon balls marinated in mint, anise hyssop and lemon balm
Cabbage rolls with sweet chili sauce
Stuffed with a savory filling, steamed, cooled and served with sweet chili
Mini salt and pepper scones
Apple smoked Maine sea salt and organic pepper spiced organic scones served with our own Vermont cream butter (optional)
Savory fairy cakes
Miniature herb and carrot muffins topped with a creamy frosting and fresh herb garnish
Mini baked macaroni and cheese in individual ramekins (gluten free available)
Lumpy crab cakes on radish and watercress with lemon aioli Lemongrass Wild Shrimp on lemongrass skewers micro salads -three bite cobb salad -two bite wild salmon salad with micro basil -one bite steak carpaccio with fresh horseradish, capers, and micro cress Local Lamb Skewer smoked paprika, garlic, and mint marinated local organic lamb, skwered and grilled wild shrimp wrapped in basil and nitrate free soppressetta vanilla and lemon marinated and baked figs smoked trout and cucumber tarts with fresh chevre
Table Plates and Platters
Assorted Grilled flat bread station (can be made to order)
-olive tapanad, marinated artichoke hearts, fresh spinach, local feta, heirloom tomatoes, pine nuts, smoked mozzarella, roasted apples, brie, chevre, cured meats, and an assortment of other local and seasonal offerings. Gluten free and vegan available.
Nori Station
-hand rolled nori, maki, and sashimi made on site and to-order. Fillings can include; organic rice, wild sushi tuna, avocado, mango, pickled plums, marinated and grilled tofu, marinated shitake, house cured salmon, fresh ginger, tempura sweet potato, cucumber, and others.
Taco or quesadilla Station
Great for a cocktail party, as an appetizer, or even as the main part of a meal, this station is sure to please. Guests start with choosing a wheat or corn tortilla, then choose from a variety of toppings. Chefs are on hand to help with choices, and to prepare the taco or grilled quesadilla. Filling choices include:
-grilled mango, grilled pineapple salsa, avocado, black beans, refried beans, seasoned tofu, marinated and grilled chicken, grilled wild salmon with cumin and lime, fresh cilantro, assorted cheeses, micro greens, hot sauces, and local salsas.
Cheese Tasting Station
-guests can sample a wide variety of cheeses paired perfectly with the help of our on-site cheese tasting chef. Try combinations like Gjetost and Vermont apple (caramel apple), Vermont pear and cambonzola and raspberry couli,
Kismet Butter Bar
An intriguing and beautiful display unlike any other. A broad selection of our house made butters infused with a variety of herbs, spices, fruits, and nuts. This spread comes with an abundance of bread (gluten free available). (house made butter is also available for banquet tables and a unique favor for guests to take home) Popular flavors include:
-chili lime, strawberry cream, lemon lavender, tangerine vanilla, chai, rosemary, wild leek, pumpkin spice, maple, madras curry, coriander, fresh basil, pineapple sage, chocolate, and others.
Mediterranean platter
sliced cucumbers, marinated artichokes, Dolmas, hummus, olive tapanad, Vermont sheep’s feta marinated in olive oil, marinated olives, lemon wedges, lemon tahini dressing, and piles of pita wedges.
Antipasto Platter
Roasted garlic, steamed artichokes, fresh pesto, grilled eggplant, hearts of celery, an assortment of boiled chicken and quail eggs (optional), fresh organic water buffalo mozzarella, Italian lemon marinated olives, roasted red peppers, whole sun-dried tomatoes, hot Italian peppers, aged balsamic vinegar, organic olive oil and loads of assorted breads.
Vermont Ploughman’s Platter
Assorted small-farm organic cheeses (optional), assorted seasonal fruits, local chutneys, handmade jams, small batch relishes, Vermont pickles and crusty crudités,
Summer fruit spread
Fresh cut organic melons, petit boxes of berries, slices of pear and apples, Vermont baby black plums and local grapes.
For the bar
Let us adorn your bar with treats for before, during, and after your event.
Huge roasted garlic heads with breads
Vermont tortilla chips with an assortment of local and fresh made salsas
Green onion papadoms
Maple glazed mixed nuts with chili (optional)
Sweet and savory maple kettle popcorn
Mini sandwich triangles filled with
-cucumber and mild Vermont chevre with scallion
-thin sliced roasted beef with horseradish aioli and watercress
-thin sliced pastrami or tempeh with Reuben sauce and sauerkraut
-Vermont cheddar, maple mustard, and Vermont apple
Gluten free pretzels
tall stacks of indian papadoms
| at kismet, all of our menus are custom created to meet the specific needs of our customers. Gluten-free, dairy-free, vegan, and localvore options are available, as well as help in creating a green menu and event. be sure to check out more sample event menus here * |
| The New Buffet
how it works: Often, large events require a multitude of offerings to please every guest. Choose simple passed appetizers to start, then three or four separate stations to accommodate every palate and minimize buffet service lines while providing an alternative option to the traditional buffet. Below, we've listed choices based on ethnicity, but the themes are endless. We can help you create stations based on family favorites, seasonal specialties, or even childrens books (anything is possible). Gluten and dairy free options are available for each menu.
Passed appetizers
Brochette of heirloom tomatoes, balsamic, and Maine sea salt (gluten free available)
Roast cauliflower puree with truffled salt, served in individual ramekins with mini spoons
Artichoke flan, served with toast points (gluten free available)
Fried baby beet lollipops served with local fresh horseradish
Slices of Jasper Hill Constant Bliss served with local crisp apples
Dinner stations
New OrleansWarm potato salad of French fingerlings, roasted corn, grilled red onions, and diced green pepper - Traditional muffletta filled with tempeh or ham, Vermont made muffletta, and raw milk cheese. Grilled, pressed, and freshly sliced to order
- Authentic Gumbo with Vermont smoked sausage, free range chicken, and organic vegetables. (gluten and dairy free)
Mendocino - Watercress, blueberry and radish salad with sweet soy reduction dressing. Served with dry sheep’s milk mountain cheese for garnish.
- Warm salad of haricot verts, baby red potatoes, baby carrots, and pine nuts, drizzled in Meyer lemon scented olive oil and sea salt.
- Slow baked wild salmon with nut and dairy free pistou, and fresh ground peppercorns
Brighton, England - Delicate sorrel salad greens
- Roasted parsnips with rosemary and olive oil
- Vermont mushroom pate roulade with Leek scented dark mushroom broth
Southern Italian garden - Maiche greens tossed with pear and lemon scented fresh ricotta (optional)
- Grilled flatbread pizza slices topped with caramelized onions, or smoked mozzarella and lemon zest
- Risotto cakes topped with gently fried eggplant, served on a pool of fresh roasted tomato puree
Southern Dinner - Fresh and juicy coleslaw of grated cabbage, carrot, and jicama
- Baked sweet potatoes
- Lightly steamed collard greens
- Cornmeal crusted tempeh with sweet and spicy barbeque sauce, or barbequed pulled chicken
- Light and fluffy biscuits (gluten free available)
Tucson Arizona - Fresh salad of grilled corn, black beans, quinoa, cucumber, heirloom yellow pear tomatoes, avocado, chilies and lime
- Mini chipotle tamales
- Mole chicken or tofu skewers with mild lime and cilantro aioli
Calais, Vermont - Organic baby lettuces, edible flowers, crisp Vermont apple, salad turnips, maple glazed pecans, fresh local chevre
- Roasted baby potatoes tossed with fresh young rosemary, sweet young garlic, tender young sage, and micro basil
- Grilled baby zucchini and patti-pan squash tossed in olive oil, lemon zest, and Maine sea salt
- Maple roasted whole baby quail, back-bone removed
Canadian Great Lakes - Red oak leaf lettuce tossed with wild raspberry vinaigrette and topped with toasted sunflower seeds
- roasted kabucha squash with sage butter
- Maple glazed duck breast atop lightly sautéed mustard greens and wild rice pilaf
- Sweet corn spoon bread and maple butter
Bangkok - Grated papaya and cucumber salad, dressed in coconut sugar, lime, and mild chilies
- Fluffy sweet Thai rice
- Tom Kah Gai with baby bok choy
- Ginger marinated beef, red curry marinated tofu, or soy and ginger marinated chicken kebabs
Istanbul - Couscous tobouli salad with fresh parsley and sweet red onion
- Organic fresh made hummus
- Organic grilled lamb marinated in smoked paprika, and mint or organic fresh falafel patties
- Organic pitas or gluten free flat bread
- Dolmas stuffed with rice and lemon, or ground turkey and lamb
- Lemon tahini and cucumber sauce with mint and garlic
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