Sample Menus
1 Elegant Wedding Dinner
2 Vermont Fusion Menu
3 Casual Rehearsal BBQ
4 Family Style Tuscan menu
5 Elegant Country Wedding
6 Autumn Feast
7 Summer BBQ and Clambake
8 Garden Party
9 Anniversary Celebration Party
10 Formal Served Wedding
Elegant Wedding Dinner
June 25th Wedding Reception
Appetizers
VT and European Cheese Board
served w/ assorted crackers and seedless red grapes
Sundried tomato tapenade served w/ baguette
Oysters on the half shell
Salad Course
Mesclun Mix tossed w/ pine nuts, asparagus,
cucumbers,
red pepper & balsamic vinaigrette
Main Course
Marinated Grilled loin of venison
Served w/ a raspberry red wine
reduction sauce
Grilled Ahi
Tuna 4 oz portion served w/ a cilantro lime butter
Grilled marinated vegetable medley
Roasted rosemary potatoes
Dessert
White Chocolate Cake w/ white
chocolate icing and raspberries
Blue Moon Sorbet
Beverages
Spring water, seltzer, coffee and
tea
(All alcohol and mixers provided
by wedding party)
Price per person = $39.00
Service Total = $920.00
Vermont Fusion Menu
August 2005
106 people
Hors D’oeuvres
Thai Summer rolls w/ peanut sauce
Red Pepper Spirals w/ Herbed
Chevre
Petit Red Potatoes w/ Crème Fresh
and Caviar
Tomato Basil Bruschetta w/
Crostini (organic Tomatoes)
Vermont Cheese Board served w/
assorted crackers and fruit
“Zone of Sushi” Bar
Vegetable Roll
Tuna and Salmon sashimi
Entrée
Grilled
Marinated beef tenderloin served w/ a red wine reduction sauce
Morroccon Chicken
w/ fruit salsa
Vegan Ravioli
Wild Mushroom Ravioli
Served w/ truffle oil
Shitake, porcini &
oyster mushroom sauce
Marinated Grilled Vegetable Medley
Roasted Rosemary Potatoes
Organic Mesclun Mix w/ Balsamic Vinaigrette
(crumbled blue cheese)
Pitchers of Fresh Lemonade
Spring Water, Seltzer
(All
alcohol provided by wedding party)
Dessert
Wedding
Cake – Chocolate Raspberry
Coffee
& Tea
Price per person = $70.00
Service
Estimate = $1,760.00
Casual Rehearsal BBQ
30
people
Appetizers
Chips and Guacamole
Mediterranean
Platter
Main
Course
Hamburgers
and Hot Dogs
BBQ
Chicken
Green
Salad
Pasta
Salad
Potato
Salad
Tofu
Lasagna w/ Ricotta Substitute
Regular
lasagna
Price per person = $30.00
Service
Estimate = $375.00
Family Style Tuscan menu
Scott Farm
130 people
Hors d'oeuvres
Portabello Mushrooms w/ Herbed Chevre'
& Roasted Red Peppers
Melon Balls Wrapped w/ Proscuitto
Smoked Salmon on Crostini
Local Cheese Platter w/ Assorted Crackers & Seedless
Red Grapes
(Featured together)
Vegetarian dolmas w/ lemon yogurt dipping sauce
Babaganouj & Hummus served w/ pita
Main
Course served on two identical stations
Tuscan
Chicken w/ sundried tomato tapenade
Spinach fettuccini tossed w/ picatta sauce
Vegetables
Marinated grilled vegetable medley
Grilled polenta w/ red pepper cream sauce on the side
Salads served in bowls family style
Spinach salad w/ pear slices, toasted walnuts and
vinaigrette
Organic Tomatoes w/ Olive Oil, Basil, & Mozzarella
(salad portion)
Beverages
(Alcohol provided by wedding
party)
Open Bar, mixers, spring water and
assorted sodas
Dessert
Wedding Cake, Sorbet, cookies
Coffee and tea Service
Price per person= $47.50
Service Estimate = $2,000
Elegant Country Wedding
93 adults
10 children
Hors d'ouevres
Fruit Kabobs
Vermont Cheese platter served w/
seedless red grapes and assorted crackers
Sundried tomato tapenade served w/ baguette
Chicken Satay
w/dipping sauce
Entrees
Grilled Lemon and Rosemary chicken
Salmon poached in white wine and
herbs
Quattro Fromaggio
Putney Pasta raviolis tossed w/ pesto
Roasted Rosemary potatoes
Grilled marinated seasonal
vegetable medley
Mesclun Mix served w/ balsamic
vinaigrette
Dessert
Wedding Cake served w/ fresh
blueberries
(Chocolate Cake w/ white frosting
and edible flowers)
Beverages
Coffee, tea, spring water
(Alcohol and mixers provided by
wedding party)
Price per person $38.00
(Not including cake)
Service Estimate = $1,100.00
Autumn Feast
Marlboro,
80 people
Station #1 - Passed Hors D’oeuvres
Trout Canapé's
Sundried Tomato Tapenade served w/
baguette
Shrimp Satay
w/ dipping sauce
Spinach and Feta Triangles
Organic Vine Ripened Tomato w/
olive oil, basil and mozzarella
Local
Station #2 – Grilled
Moroccan
Chicken w/ mango fruit salsa
Grilled Tofu and Onion Kabob w/
mango fruit salsa
Grilled Marinated Vegetables
Station #3 – Vegetables
Mesclun Mix w/ Balsamic
Vinaigrette
Grilled
Sweet Potatoes
Pesto Pasta Primavera
Dessert
Assorted Cupcakes
Raspberry Cassis Sorbet
Pear Ginger Sorbet
Beverages
Coffee, Tea and Spring Water
(All alcohol and mixers provided
by wedding party)
Price per person = $47.00
Service Estimate = $1,200.00
Summer BBQ and Clambake
200 people
Appetizers
Vegetable Crudite
w/ gorgonzola dip
Cheese board w' assorted crackers
and seedless red grapes
Pickles and assorted olives
Blue and white corn chips served
w/ fresh salsa and guacamole
Shrimp Cocktail w/ Zesty sauce
(smaller portion)
Main Course
Green salad w/ balsamic
vinaigrette
Steamed chicken Lobsters w/ drawn
butter
Clambake ( based
on market value)
Grilled rosemary chicken
Grilled marinated seasonal
vegetable medley
Pasta Salad
Corn On
The Cob
Rolls and sweet cream butter
Price per person = $38.00
Service Estimate = $2,800.00
Garden Party
July 21st, 2001
Frog Meadow Farm
Newfane, Vermont
170 guests
Appetizers Menu
Gravlox Platter
Vegetable Crudite w/ gorgonzola
Petite Red Potatoes w/ creme fresh and caviar
Tomatoes, Basil & Smoked Mozzarella on baguette
Major Farm Sheep Cheese Platter w/ seedless red grapes
Raw Bar Including; Shrimp, Mussels and Clams
Main
Course Menu
(stations under tent)
Marinated London Broil served w/ horseradish cream sauce, au jus
Boneless Breast of Moroccan Chicken w/ fruit salsa
Bowtie Pasta w/ basil pesto
~
Fresh New Jersey Corn served w/ roasted red pepper butter
Marinated Grilled Seasonal Vegetables
Roasted Rosemary Potatoes
~
Crisp Red Cabbage Slaw w/ red wine vinaigrette and herbs
Mesclun Salad w/ balsamic vinaigrette
~
assorted breads and rolls
Price per person = $59.00
Service Estimate = $1,800.00
Anniversary Celebration Party
July 28 - 29, 2001
Dummerston, VT
70 people
July 28th Dinner Menu
Hors
d'oeuvres
Shrimp
Cocktail
Vegetable Crudite' w/ gorgonzola dip
Sundried Tomato Tapenade w/ baguette
(A fusion of
flavor including kalamata olives, sundried tomatoes
and assorted herbs)
Vermont Cheese Platter including Shepards cheese,
chevre', brie and
seedless red grapes
~
Chips and salsa
Assorted nuts
Main
Course Menu
Fresh
Whole Cold Poached Salmon w/ "dill"icious cream
sauce
Moroccan Chicken w/ mango fruit salsa
Salad
Couscous Salad
Pasta Salad
Tomato Salad
Mesclun w/ nasturtium and balsamic vinaigrette
Dessert
Sorbet
w/ fresh fruit fantasia
Double Decadent Chocolate Brownies
Beverage
Open
bar
Wine and beer
Coffee/decaf
Price per person = $34.00
Service Estimate = $1,000.00
Sample Menu 10
Formal Served Wedding
August 17th, 2002 3:30 PM
Marlboro, Vermont
Appetizers
Cheese puffs
Seasonal fruit kabobs
Endive and cucumber slices piped w/ boursin/bluefish mousse
Chicken satay on skewers
Beef empanadas w/ shredded beef
Crostini w/ pesto and tomatoes
Salad Course
Panzanella style salad w/ Old Athens Farm organic tomatoes, grilled bread, basil, parmesan and red wine vinaigrette
Main Course Meat for 80
Grilled whole tenderloin served sliced with a cabernet reduction sauce
Seasonal grilled marinated vegetables
Mashed potatoes w/ olives and roasted garlic
Main Course Vegetarian for 20
Grilled Polenta (large grain variety cooked w/ vegetable stock and fresh herbs)
Seasonal grilled marinated vegetables served w/ a roasted red pepper cream
(No Bell Peppers)
Dessert
Wedding cake to be provided by Amy’s bakery
Coffee and tea service
$40 per person
Service Estimate $2,000