Dinner Parties & Special Occasions
My custom menu catering service is perfect for any occasion. You can choose from my extensive list of menu options to create a meal that is perfect for your guests. Whether you want a traditional menu or something more unique, I have the expertise to create a meal that will satisfy everyone. Let's plan your menu together and make your special occasion unforgettable.
Sample Menus
Spring in Vermont
Starters
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Custom Charcuterie Board
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Spicy Maple Bacon Wrapped Shrimp
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Heirloom Tomato Tart with Nicoise Olive Tapenade & Basil Vinaigrette
Salad
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Spring Salad with Asparagus, Peas, Goat Cheese, Lemon & Hazelnuts.
Entrées
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Chicken with Creamy Mushrooms & Snap Peas
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Pork Chops with Cornbread Stuffing
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Haricot Vert
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Cabot Cheddar & Spring Onion Mashed Potatoes
Desserts
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Maple Pudding with Vermont Maple Cookies & Pecans
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Blueberry Galette with Fresh Vermont Whipped Cream
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Summer Night BBQ
Snacks
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French Onion Dip with Potato Chips
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Guacamole & Salsa with Corn Chips
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Large Vegetable Platter with Green Goddess Dip​
Salad
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Garden Salad with Fresh Seasonal Veggies & Buttermilk Ranch
Dinner
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Vegetarian Black Bean Burgers & Buns
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Beef or Turkey Burgers & Buns
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Lettuce, Tomato, Onion, Pickles, Ketchup Mustard & Mayo
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Smoked Pulled Pork with Slider Buns
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Coleslaw with Red Onion
Sides
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Garden Potato Salad with Garlic
Dessert
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Outrageous Fudge Brownies
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Lemon Bars
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Assorted Cookie Selection
Fall Wedding
Menu
Hors d'Oeuvres
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Seafood Stuffed Portobello Mushrooms
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Smoked Gruyere, Mushroom & Caramelized Onion Tarts
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Warm Crispy Brie with Sweet Blackberry Compote
Salad​​
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Harvest Salad with Walnuts, Apples, Blue Cheese & Pomegranate Dressing
​Entrées
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Roasted Pork Loin with Sauteed Apples over Wild Mushroom Risotto
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Beef Tenderloin with Mushroom Cream Sauce, Garlic Mashed Potatoes & Asparagus Tips
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Roasted Chicken Thighs with Lemon Rosemary Cream Sauce, Wild Rice Pilaf & Broccolini
Dessert
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Chocolate Hazelnut Nutella Cake
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Apple Tart
Ski Weekend
Dinners
Appetizers
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Three Cheese & Bacon Mac and Cheese Bites
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Bacon Wrapped Dates with Almonds & Goat Cheese
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Spinach Artichoke Dip with Croustini
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Shrimp Cocktail with Cocktail Sauce
Salad
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Beet & Orange Salad over Arugula with Citus Vinaigrette
Main Courses
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Chicken Fricassee with Wild Mushrooms & Thyme
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Pecan crusted Pork Tenderloin with Mushroom Cream Sauce
Sides
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Roasted Brussels Sprouts & Butternut Squash with Pecans & Cranberries
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Potatoes Anna
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Roasted Root Vegetables with Shallots & Thyme
Dessert​
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Vermont Apple Slab Pie
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Maple Pecan Pie
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Orange Olive Oil Cake
Breakfast & Lunch Menus
