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Sample Menus

Sample Menu 1


Vermont and Imported Charcuterie Display with Imported Meats, Assorted Cheeses, Jam, Olives, Nuts, Marinated Mozzarella, Pepperoncini, Olives, Roasted Peppers, Capers, Poached Shrimp, Tonno Tuna with a Nicoise dressing, Garlic Hummus, Pita Chips, Crostini, Flatbreads, Assorted Crackers

Roasted Pear, Caramelized Onion, Blue Cheese, Crostini with Toasted Pecans and a Honey Drizzle  

Mini Quinoa, Roasted Sweet Potato and Black Bean Cakes with Chipotle Aioli or Salsa


Kale, Blackberry, Dried Cranberries, Roasted Butternut Squash, Vermont Chevre, Maple and Sea Salt Pepitas and Pecans, Maple Balsamic dressing

Roasted Beets, Brussels Sprouts, Roasted Baby Potatoes and Butternut Squash 


Bread Board with Buttered Slate 


Chicken Marbella: Marinated Chicken Thighs, Dried Plums, Capers, Olives in Wine Brown Sugar and EVOO

Cedar Planked Salmon with Caramelized Shallot, Brown Sugar and Mirin 


Mini GF Brownies, Lemon bars, Pumpkin bars, Cookies.

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Sample Menu 2

Non-alcoholic Beverage Station: presented in urns with gold spigots - Lemonade with Strawberries and Nasturtium Flowers, Water with Cucumber and Mint 

Charcuterie Display: Local and imported Meats, Cheeses, Fresh and Dried Fruit, Nuts, Olives, Crackers and Breads


Bourbon BBQ Turkey and Pork Meatballs  


Fresh Tomato Bruschetta on a Garlic Rubbed Crostini

Plated Dinner 

Bibb and Mesclun Greens, Tomato, Shredded Carrot, Radish, Colorful Peppers, Buttermilk Herb or Maple Balsamic Dressing


Artisan Bread Baskets, Buttered Slates with Flower confetti


Pan Seared Green Beans with Garlic and Ginger


Garlic Mashed Potatoes 


Local Tenderloin of Beef with a side of Horseradish Sauce (or could do a simple pan sauce with Red Wine)


Vegetarian Entrée: Layered assorted Roasted and Charred Vegetables on a bed of Pearl Cous Cous with Balsamic drizzle

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Sample Menu 3

Stations Reception 


Charcuterie Display: Local and imported Meats, Cheeses, Fresh and Dried Fruit, Nuts, Olives, Crackers and Breads


Crab and Shrimp cocktail- this is served in small cups


Asian Pork and Turkey Meatballs served in Bibb Lettuce with Julienne Carrots, Scallion and Pepper


Pulled Pork Sliders with Rolls, Bourbon BBQ and Raspberry BBQ Sauces


Spinach, Red Onion and Red Pepper Stuffed Mushrooms


Sausage, Red Onion, Stuffed Mushrooms


Flatbread with Garlic Olive Oil, Sundried Tomato,  Roasted Pepper, Feta, and Calamata Olive


Dessert Display- GF Brownies, Lemon Bars, Raspberry Bars and Cookies

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