11 Center Street
Brandon VT
(802) 247-9997
Map • Directions
RESERVATIONS
Reception Menu
Buffet Selection
Cold Platters
Fresh Vegetable Crudites or Grilled Vegetables with Choice of Dipping Sauce
(curry, fresh herb, tomato & lemon aioli, caramelized onion)
Imported, Domestic and Local Cheeses served with fresh crostini and crackers
Antipasto; sliced meats and sausages, olives, marinated vegetables
Fresh Tomato, Fresh Mozzarella, Fresh Basil on Baguette w/ Balsamic Reduction (seasonal)
Iced Shrimp Cocktail (cocktail sauce and zesty aioli)
Bruchettas: Caramelized Onion & Roasted Tomato
Black Olive Tapenade & Shrimp Provencale
Grilled Vegetables on Tomato Aioli
Hot Items
Asiago Crusted Shrimp with Zesty Anchovy Aioli
Mini Pizzas: Cheese and Olive on Foccacia
Mini Quiches: Lorraine or Vegetable
Pissaladiere (Caramelized Onion, Anchovies, and Kalamata Olives)
Greek Pizza (Red Onion, Feta Cheese, Tomato, Basil)
Sour Cream, Bacon, Red Onion and Spinach
Homemade Ravioli (Vermont Fresh Pasta), Seasonal Flavors w/ choice of Sauce
Vermont Bleu Cheese and Pear wrapped in Phyllo
Large Stuffed Mushroom Caps: Mushroom Duxelle and Vermont Cheddar Cheese, Florentine (Spinach, Onion, & Artichoke Cream), Crabmeat, Spicy Sausage Stuffing
Desserts
Walnut or Pecan Tart
Flour-less Chocolate Cake
Profiterole
Mini Eclairs
Raspberry Mousse in a Chocolate Cup
Lemon Square
Almost Heaven Bar
Brownies
Seasonal Fruit Tart
Opera Cake
Pear & Chestnut Tart
Almond Butter Cream Cake
3 Deadly Sins
Chocolate Roulade
Fruit Cream Puffs with Chantilly cream
Eclairs with Pastry Cream
Passed Hors d’Oeuvre
Cold
Nicoise Brochette (green olives, ricotta mixed with artichoke, anchovy wrapped w/red pepper)
Mini Mozzarella Brochette (olives,cherry tomato, basil pesto sauce)
Ahi Tuna Brochette with Sesame (Wasabi aioli)
Figs Dates, and Bleu Cheese Encrusted with Toasted Almonds
Dill Cream Cheese and Smoked Salmon Profiterolles
Smoked Salmon with Cream Cheese on Home Made Brioche
Truffled Chicken Liver Mousse Pate on Profiterolles
Roast Beef Roulade with Whipped Horseradish Cream on Crostini
Vegetable Spring Roll with Soy Lime and Ginger Dipping Sauce
Hot
Vermont Cheddar, Bacon and Chives in Mini Potato
Bacon, Caramelized Onion, Chives, and Tomato Corn Cakes on Flaky Pastry
Beef and Vegetable Brochette with Dijon Sauce
Chicken and Pineapple Brochette
Caramelized Pork Brochette with Grilled Apple
Ham and Grilled Pineapple Brochette
Lamb Brochette with Yogurt Mint Sauce
Mini Crabcake on Flaky Pastry finished with Chipolte Aioli
Duck Leg Confit in Spring Roll with Hoisin Dipping Sauce
Escargot Stuffed Mini Potato (garlic and butter)
Grilled Vegetables and Asiago Cheese on Profiterole finished with Balsamic Reduction
Mini Basil Pesto Tomato Pies with Vermont Goat Cheese
