Weddings

SPRING MENU

Set Out Hors D’oeuvres

Local Artisan Cheese Display
Fresh and dried fruit, sunflower brittle, Casselton crackers and King Arthur Baking Company baguette with Stix and Stones honeycomb, apricot and raspberry preserves local feta, dilly beans, marinated olives with VT Salumi and North Country Smokehouse pepperoni

Passed Hors D’oeuvres

Sweet Pea Samosas
cilantro mint chutney

Crispy Cauliflower Fritters
curried yogurt, quick pickled apples and scallions

North Country Smokehouse Bacon Wrapped and
Almond Stuffed Dates
Stix and Stones honey

The Buffet Style Main Event

Spring Peas and Local Greens
Maple Brook Farm feta, house croutons, pea tendrils, radish, pickled carrot and a Sticks and Stones honey, fresh lemon and thyme vinaigrette

Oven Roasted Spring Asparagus
pickled beets and house preserved lemon

Sauteed Wild Mushroom Risotto
Spring asparagus and artichoke hearts, sun dried tomatoes, Spring onions, fresh herbs, Pecorino Romano
and VT Creamery mascarpone

Grilled Walpole Valley Farm Lemon and
Herb Spring Chicken
Castelvetrano olives, capers, fresh lemon and herbs

King Arthur Bakery Ciabatta Rolls
sea salt whipped butter

SUMMER MENU

Passed Hors D’oeuvres

Whipped Local Feta and Cucumber Crostini
cherry tomato, fresh lemon and basil

VT Raised and Grilled Beef Tri Tip Skewers
chimi churri sauce

Ahi Tuna Crudo
on a potato gaufrette with a Castelvetrano olive tapenade
and a fresh lemon herb aioli

The Buffet Style Main Event

Local Heirloom Tomato and Little Leaf Greens Salad
Maple Brook Farm cillingene mozzarella, garlic, red onion, Worcestershire, EVOO and fresh basil pesto with crispy farro

Sautéed Green Beans
local butter with shallot, garlic and house preserved lemon

Sweet Corn Succotash
seasonal vegetables, peppers, onions, fresh garlic,
lemon and herbs

Local Summer Squash and Zucchini Galette
caramelized onions, Pecorino Romano, Maple Brook Farm feta and fresh herbs with lemon dressed micro greens

Grilled Free Range Lemon and Herb Chicken Thighs
artichoke hearts, Castelvetrano olives, fire roasted red peppers, capers, fresh lemon and herbs

Vermont Raised and Grilled Beef Skirt Steak
charred onions, cherry tomatoes and guasacaca

King Arthur Baking Company Ciabatta Rolls
sea salt whipped butter

To Finish
Assorted Tarts

Chocolate Mousse Tarts
Chantilly and fresh strawberry

S’more Tart
 Hershey’s chocolate, graham cracker crumble
and torched marshmallow

Lemon Curd Tarts, with Chantilly
VT Mascarpone Mousse Tart, orange zest,
vanilla bean and Chantilly

FALL MENU

Set Out Hors D’oeuvres

Local Artisan Cheese and Charcuterie Display
fresh and dried fruit, roasted almond brittle, Casselton crackers and King Arthur Baking Company baguette with Stix and Stones honeycomb, Wood’s Mill cider jelly,
apricot and raspberry preserves

Walpole Valley Farms salami, Green Mountain Smokehouse
Pepperoni, citrus marinated olives, black mission figs, cornichons, pickled red onions and whole grain mustard

Meze Platter
Baba Ghanoush, Roasted Garlic Hummus and Labneh
sumac onions, marinated olives and Maple Brook Farm feta, sliced cucumbers, grape tomatoes and lemon herb dressed artichoke hearts, with lavash and pita bread

Passed Hors D’oeuvres

Two Year Aged Grafton Cheddar Grilled Cheese
on King Arthur Flour brioche with a local tomato bisque “shooter”

Local Ricotta and Butternut Squash
fresh scallion pesto, pistachios, balsamic reduction
on a KAF crostini

Pan Seared Duck Breast
on a potato gaufrette with port cherries and pickled red onion

Traditional Swedish Meatballs
house made apple butter gravy

Spicy Ahi Tuna and Avocado on a Crispy Wonton
siracha, lime, julienne scallion and tobiko

The Served Dinner Menu
To Start

House Pickled Beet Salad
local goat cheese, pickled red onion, roasted pistachio brittle and Little Leaf greens tossed in a spiced port vinaigrette

served with

King Arthur Baking Company Ciabatta Rolls
sea salt and VT maple butter and fresh herbed butter

The Main Event
Choice of

House Cured and Applewood Smoked Atlantic Salmon 
sweet potato puree, broccolini with house preserved lemon,
shaved brussels sprout and a scallion herb puree

or

Vermont Raised and Slow Roasted Ribeye of Beef 
sweet potato puree, broccolini with house preserved lemon, all day caramelized onions, roasted oyster mushrooms
and a braised short rib demi glace

Wild Mushroom Israeli Cous Cous “Risotto” 
tomato, house made mushroom stock, Chardonnay, fresh herbs,
local mascarpone, lemon, broccolini and Pecorino Romano
with crispy oyster mushrooms

WINTER MENU

The Outdoor Set Out Hors D’oeuvres

The Seafood Table
Hand Shucked Oysters, Old Bay Seasoned Shrimp Cocktail, and House Brined and
Applewood Smoked Sea Scallops
served with spicy cocktail sauce, mignonette and fresh lemon

Passed Hors D’oeuvres

Wild Mushroom Strudel
herbed local goat cheese, Pecorino Romano and fresh chive crema

Lion’s Mane Mushroom “Crab” Cakes
Old Bay tartar sauce

Vermont Sheppard’s Verano Cheese Stuffed Arancini
apricot and white balsamic chutney

Steak Frites
pomme frittes, roasted garlic aioli and julienne scallion

Harissa Chicken Skewers
Stix and Stones honey glaze and fresh lemon

The Family Style Dinner

Local Greens, Fresh Citrus and Fennel Salad
VT Butter and cheese goat cheese, pickled red onions and roasted almonds with a sweet local honey thyme vinaigrette

Roasted Butternut Squash and Quinoa Salad
apple, orange, tart cherries, golden raisins and roasted pecans with a Woods Mill cider vinaigrette

Sauteed Mixed Varieties of Kale
Cabot butter, garlic and fresh lemon

Fall Vegetable Ragout
creamy polenta, fresh basil pesto and Pecorino Romano
with crispy oyster mushrooms

Pan Seared Sweet Potato Gnocchi
roasted apples and pears, caramelized onion, local cream and
Cold Hollow Cider with crispy sage

Pan Seared Rainbow Trout
local apple, pear and fennel salad with a root vegetable remoulade