Fall Buffet Menu

FALL BUFFET
CATERED BY SPICE OF LIFE

PRE-CEREMONY
APPLE CIDER—served warm or chilled (weather dependent)
ICE WATER WITH LEMON
APPLE CIDER DONUTS
HOMEMADE PRETZELS

STATIONARY HORS D'OEUVRES
APPLE, BRIE & RED ONION TARLETS
Pastry cups filled with red onion, green apple, a touch of maple syrup and topped with melted Brie

LEMON PICCATA SHRIMP
With an herb aioli

PETIT BAKED MAC-n-CHEESE
Farfalline pasta & VT cheese sauce served in petit ramekins

VERMONT MAPLE SAUSAGE STUFFED MUSHROOMS
Roasted button mushroom caps stuffed with house made sausage and cheese

PLATED SALAD & BREAD COURSE
ORGANIC NATIVE FIELD GREENS
With Vermont goat cheese medallions & served with roasted tomato-shallot vinaigrette

BREAD BASKETS
Assorted Red Hen Bakery breads and whipped Vermont butter


BUFFET DINNER
BUTTERNUT SQUASH RAVIOLI
With asparagus tips in garlic cream sauce

CRAB CAKES AND NEW ORLEANS SHRIMP
Large crab cakes and grilled Cajun shrimp served with sautéed mushrooms, roasted red onions and bell peppers

GRILLED TENDERLOIN OF BEEF

HERB ROASTED BABY POTATOS
Baby Peruvian blue, Yukon gold, fingerling and red bliss

ROASTED FALL VEGETABLES

 

DESSERT
COFFEE & TEA STATION

S'MORES PIT
Fire pit, apple and birch branches, assorted chocolates (milk, dark, mint, raspberry & caramel filled), marshmallows, graham crackers and ginger snaps...all the fixings you need to prepare this classic