Offsite Menu - Sample
CURBSIDE PICKUP & CATERING FOR THE HOLIDAYS
We are offering curbside pickup from our takeout menu for all sized groups and Take & Bake Dinners.
Please allow a minimum of 72 hours notice for Take & Bake menus.
Additional catering options for groups of 10+ are available.
These additional options will be dependent upon current state mandates so please inquire.
Catering options range from "Take & Bake" family dinners to “Covid-friendly”, individual mason jar appetizers & craft cocktails requiring no heating or attention, perfect for your next office get-together!
Takeout / Take & Bake Menu
SAMPLE HOLIDAY MENU
(available to any sized group)
Roasted Mushroom Tartine with Truffle Honey Gastrique
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Cress with Marcona Almonds, Bayley Hazen Blue & Quince Dressing
Smoked Maple Syrup Glazed Pork Shank -Cranberry Mustard
Roasted Garlic Polenta
Roasted Broccolini
Cinnamon Panna Cotta - Kirsch Cherries - Demerara Sugar Cookies
-
Barrel-Aged Maple Remedy Cocktails
Alchemist Heady Topper DIPA
Chalone Vineyards “Estate Grown” ’15 Monterey
Patricia Green “Reserve” Pinot Noir ‘18 Willamette Valley
All Times Sparkling Cider
SAMPLE ROOM TEMPERATURE MENU
(6 person minimum)
Selection of Local Cheese & Housemade Duck Liver Mousse with Accoutrements
-
Local Bread & Butter
Organic Greens - Shaved Vegetables - Champagne Vinaigrette
Roasted Faroe Island Salmon - Sauce Verte - Cucumber
Pasture Raised Beef Tenderloin - Cress - Horseradish Cream
French Fingerling Potato Salad - White Wine - Celery - Red Onion
Roasted Winter Vegetable Salad - Preserved Lemon Truffle Dressing
Chocolate Truffle Torte with Kirsch Cherries & Mascarpone
-
Quince Martinis
Chalone Vineyards "Estate Grown" Chardonnay ’15 Monterey
Notary Public Cabernet Sauvignon ’16 Santa Ynez Valley
Reed's Ginger Beer & Saratoga Sparkling Water
SAMPLE COVID FRIENDLY "COCKTAILS" MENU
(10 person minimum)
Layered Mezze Jar
Grilled Shrimp "Cocktail", Cress & Spiced Carrot Chutney Jar
Buttermilk Biscuit Slider
Winter Spiced Nuts
Blood Orange Sparklers
Laurent Miquel Chardonnay '18 Béziers Languedoc
Stowe Cider “Tip’s Up” Hard Cider
Zero Gravity “Green State" Lager
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EVENTS
We prefer to know our client before preparing a menu to ensure that their needs and desires are being met. We are happy to create a menu for your group that will fit with your desires and budget. We will then custom title, date & print your menus free of charge.
A Light Summer Dinner Buffet
Local Artisan Breads with Sweet Butter (may be served on buffet or on tables)
Entrées
Choice of 3:
Sliced, Roasted Turkey Breast
Roasted Local Trout or Arctic Char with Lemon & Herbs
Sliced, Herb Roasted Grass Fed Beef Tenderloin
Sliced, Seared Grass Fed Sirloin
Maine Lobster Salad with Cantaloupe, Peanut & Avocado
Chicken Breast Salad with Lemon & Tarragon
Roasted Pork Loin with Whole Grain Mustard Glaze
Sauces
Choice of 2:
Green Herb, Soy Vinaigrette, Shallot Confit, Seasonal Fruit & Vegetable Salsa Cruda, Preserved Lemon, Horseradish Cream.
Salads
Choice of 4:
Fingerling Potato Salad with Wild Mushrooms, Madeira & White Truffle Oil ($2 supplement)
Creamy Local Potato Salad with Celery, Red Onion & White Wine
Grilled Corn Salad with Crispy Shallots and Cumin Vinaigrette
Roasted Beet Salad with Apple & Kaffir Lime Leaf Vinaigrette
Tomato Salad with Sugar Snap Peas & Basil
Wild Rice and Barley or Cous Cous Salad with Sun Dried Cranberries, Grilled Carrot & Curry
Asparagus or Green Bean Salad with Pine Nuts, Applewood Smoked Bacon & Balsamic Reduction
Salad of Baby Mesculun Greens with Maple Balsamic Vinaigrette or Champagne Vinaigrette
Baby Romaine Caesar Salad with Croutons & Shaved Reggiano Parmesan
Desserts
Seasonal Nectarine/Raspberry Buttermilk Biscuit Shortcakes
Vermont Maple Pudding
Lemon Tart (or with Blueberries)
Seasonal Fruit Galettes
Fresh Fruit Salad
Chocolate Truffle Torte with Seasonal Fruit Sauce
Seasonal Fruit Crisp
El Rey Chocolate Brownies
El Rey Dark Chocolate Cookies
Laura’s Cheesecake with Caramel or Seasonal Fruit Sauce
Brioche & Dried Apricot Bread Pudding
or
Shortcake Station
(Homemade Buttermilk Biscuits, Pound Cake & Chocolate Cake, Macerated Berries, Macerated Stone Fruits,
& a selection of creams & sauces for guest to create their own “signature” shortcake)
Sample Buffet Dinner Menu #2
1 Hour Passed Hors d ’Oeuvres
Duck Confit Rilettes with Truffled Celery Root Salad
Creamy Carrot Shooters with Pea Crème Fraiche
Maine Crabcakes with Pickled Ramp Remoulade
Vermont Goat Cheese Rolled Grapes with Pistachios
Dinner Buffet
Michael’s Levain with Sweet Butter & Marinated Olives to be placed on tables
Baby Greens with Vermont Blue Cheese, Apples, Spiced Walnuts
& Maple Blasamic Vinaigrette
~
Baked Halibut with Local Bacon & Meyer Lemon
Roasted Beef Tenderloin with Natural Jus & Horseradish
to be Carved by Chef
~
Potato and Jerusalem Artichoke Gratin
~
Roasted Organic Vegetables
~
Seasonal Shortcake Bar
~
Chocolate Truffles, Organic Vermont Artisan Coffee & Tea Selections
Sample Sit Down Menu
Artisan Bread, Sweet Butter & Olives to be Placed on the Tables
Mushroom Strudel with Lazy Lady Triple Cream Cheese, Watercress
& Sherry Hazelnut Vinaigrette
~
Mountain Foot Farm Trout with Herb Risotto Cake, Roasted Beets & Apples Meunière
or
Roasted Organic Duck Breast & Leg Confit with Butterworks Farm Bean Ragout,
Broccoli Rabe & Black Currant Jus
~
Maple Cream Profiteroles
~
Organic Green Mountain Coffee or Vermont Artisan Tea Selections
~
El Rey Chocolate Truffles, Cordials
