I always tell potential clients that a menu is merely a guide. That said the menu below will give you an idea of what type of food I am capable of producing. Enjoy!

 

FALL THEME:

 ANTIPASTO

ANTIPASTO COURSE INCLUDING ARTISAN CHEESES, OLIVES AND CRUSTY BREAD

SECOND COURSE

CHARDONNAY STEAMED PEI MUSSELS WITH AROMATIC VEGETABLES AND HERBS SERVED WITH GARLICKY CROUTONS

SALAD COURSE

LOCAL MIXED GREENS TOPPED WITH FETA CHEESE, GOLDEN RAISINS, AND PINE NUTS DRESSED WITH A BALSAMIC VINAIGRETTE

 MAIN COURSE

FENNEL ROASTED BONE-IN PORK LOIN WITH HONEY ROASTED CARROTS AND CARAMELIZED ONION AND BACON MASHED POTATOES   

 DESSERT

GINGERBREAD WITH A PEAR AND GOLDEN RAISIN COMPOTE AND FRESHLY WHIPPED CREAM

HOLIDAY APPETIZER PARTY:

 MINI SEAFOOD CAKES WITH TARRAGON TARTAR SAUCE

 FRUIT AND CHEESE PLATTER WITH A SELECTION OF ARTISAN CHEESES AND FRESH BAGUETTE SLICES

 CARAMELIZED ONION AND GORGONZOLA QUICHE

  POACHED SALMON WITH APPROPRIATE GARNISH AND DILL YOGURT DRESSING

MARINATED LOCAL VEGETABLE SALAD

 WARM APPLE BERRY CRISP WITH REAL WHIPPED CREAM

CLASSIC NEW ENGLAND FARE

FIRST COURSE

BUTTERNUT SQUASH BISQUE WITH CRÈME FRAICHE

 SECOND COURSE

SMOKY MAC ‘N CHEESE BAKED WITH GRAFTON, VT FOUR YEAR CHEDDAR AND TENDERCROP FARMS BACON

 MAIN COURSE

INDIVIDUAL SHEPHERD’S PIE PREPARED WITH LOCAL GROUND BEEF, SWEET POTATOES, ASPARAGUS, RED ONIONS, AND CARROTS

 DESSERT

APPLE BLUEBERRY CRISP WITH CINNAMON WHIPPED CREAM

Vegetarian? Food allergies? Don't like mushrooms? No problem! I can accommodate almost any request. Just let me know what you need!