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Sample Menus

Sample Menu 1

Hords

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

 

Buffet
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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