Farm-to-Table Catering Menus

Our menus change with the seasons to showcase the best local ingredients Vermont has to offer. The selections below are samples — every menu is custom-built for your wedding, corporate event, or private party.

Tell us what you love and we'll craft a menu around your guests, your venue, and what's growing now.

Roasted chicken made to order with fresh herbs

Baked garlic bread twisted with cheese and topped with herbs

Dessert with peach, whipped cream, chocolate, and caramel drizzle

Braised Vermont short rib with root vegetables and parsnip purée

Sample Spring Menu

Spring menus lean into Vermont's first greens, asparagus, ramps, rhubarb, and pasture-raised chicken from farms across the Connecticut River Valley.

Spring Hors d'Oeuvres

Pea & Mint Crostini
Smashed English peas with chèvre, lemon zest, and torn mint on grilled sourdough.
Smoked Trout Deviled Eggs
Vermont smoked trout, crème fraîche, dill, pickled shallot.
Asparagus & Prosciutto Bundles
Wrapped, roasted, finished with maple-lemon glaze.
Ramp Pesto Arancini
Crisp risotto fritters with wild ramp pesto and parmesan.

Spring Plated Entrées

Pasture-Raised Roast Chicken
Herb-brined Vermont chicken, spring onion jus, baby carrots, parsley-buttered fingerlings.
Maple-Glazed Salmon
Wild salmon with Vermont maple-mustard glaze, spring pea risotto, charred lemon.
Spring Vegetable Risotto (V)
Carnaroli with asparagus, peas, ramps, parmesan, and lemon zest.

Spring Family-Style Sides

Roasted Asparagus
With brown butter, hazelnuts, and lemon.
Baby Greens & Shaved Radish
Champagne vinaigrette, herbed chèvre, candied walnuts.
Stone-Ground Polenta
With aged Vermont cheddar and chive.

Spring Desserts

Strawberry-Rhubarb Galette
Rustic free-form tart with whipped Vermont cream.
Lemon-Lavender Pots de Crème
Silky custard, candied lemon peel, shortbread.
Maple Crème Brûlée
Classic crème brûlée sweetened with Vermont Grade A dark maple.

All Seasonal Menus at a Glance

Every Vermont catering menu we build draws from these seasonal lists. Use them as a starting point — your final menu is custom designed by our chefs around your event, venue, and guests.

Spring in Vermont

Spring menus lean into Vermont's first greens, asparagus, ramps, rhubarb, and pasture-raised chicken from farms across the Connecticut River Valley.

Pea & Mint Crostini: Smashed English peas with chèvre, lemon zest, and torn mint on grilled sourdough.
Smoked Trout Deviled Eggs: Vermont smoked trout, crème fraîche, dill, pickled shallot.
Asparagus & Prosciutto Bundles: Wrapped, roasted, finished with maple-lemon glaze.
Ramp Pesto Arancini: Crisp risotto fritters with wild ramp pesto and parmesan.
Pasture-Raised Roast Chicken: Herb-brined Vermont chicken, spring onion jus, baby carrots, parsley-buttered fingerlings.
Maple-Glazed Salmon: Wild salmon with Vermont maple-mustard glaze, spring pea risotto, charred lemon.
Spring Vegetable Risotto (V): Carnaroli with asparagus, peas, ramps, parmesan, and lemon zest.
Roasted Asparagus: With brown butter, hazelnuts, and lemon.
Baby Greens & Shaved Radish: Champagne vinaigrette, herbed chèvre, candied walnuts.
Stone-Ground Polenta: With aged Vermont cheddar and chive.
Strawberry-Rhubarb Galette: Rustic free-form tart with whipped Vermont cream.
Lemon-Lavender Pots de Crème: Silky custard, candied lemon peel, shortbread.
Maple Crème Brûlée: Classic crème brûlée sweetened with Vermont Grade A dark maple.

Summer in Vermont

Summer is heirloom tomatoes, sweet corn, stone fruit, lake-caught fish, and wood-fired everything. Perfect for tented receptions, lawn weddings, and Mount Snow rooftop parties.

Heirloom Tomato Bruschetta: Basil, flaky salt, aged balsamic, grilled levain.
Watermelon-Feta Skewers: Mint, lime, and Vermont sea salt.
Local Corn Fritters: Sweet corn, scallion, and Vermont cheddar with chipotle aioli.
Chilled Cucumber Cups: Crab salad, dill, lemon — light and refreshing.
Cedar-Plank Salmon: Wood-fired wild salmon, summer succotash, basil oil.
Grilled Vermont Beef Tenderloin: Charred tomato jam, grilled corn, herb chimichurri.
Wood-Fired Pizza Station: Heirloom tomato & basil, peach & prosciutto, summer squash & ricotta.
Heirloom Tomato Tart (V): Puff pastry, herbed ricotta, basil, balsamic glaze.
Heirloom Tomato Salad: Mozzarella di bufala, basil, flaky salt, aged balsamic.
Grilled Corn Salad: Cotija, lime, scallion, smoked paprika.
Watermelon-Cucumber Salad: Mint, feta, white balsamic, chili.
Stone Fruit Galette: Peaches, plums, vanilla bean cream.
Blueberry Buckle: Vermont blueberries, brown sugar streusel, lemon glaze.
Honey-Lavender Panna Cotta: Vermont honey, fresh berries.

Autumn in Vermont

Autumn is our peak Vermont wedding season — heritage squash, root vegetables, apples, cider, slow-roasted meats, and warm spice. Built for harvest dinners and mountain receptions.

Butternut Squash Arancini: Sage brown butter, parmesan, fried sage.
Vermont Cheese & Charcuterie Display: Jasper Hill cheeses, local salumi, honeycomb, candied nuts, jams, and crackers.
Maple-Bacon Wrapped Dates: With blue cheese and toasted pecan.
Apple-Cheddar Tartlets: Caramelized apple, aged Vermont cheddar, thyme.
Slow-Roasted Vermont Beef Tenderloin: Red-wine demi, root vegetable hash, herbed potato pavé.
Cider-Brined Pork Loin: Apple-fennel slaw, sage jus, brown-butter polenta.
Wild Mushroom Pappardelle (V): Hand-cut pasta, local mushrooms, brown butter, parmesan, parsley.
Pan-Seared Duck Breast: Crispy skin, cherry-port reduction, roasted parsnips.
Roasted Harvest Vegetables: Delicata, carrots, parsnips, beets, brown butter, sage.
Maple-Glazed Brussels Sprouts: With pancetta and toasted hazelnuts.
Wild Rice Pilaf: Cranberries, toasted pecans, brown butter.
Apple-Fennel Slaw: Cider vinaigrette, candied walnuts, blue cheese.
Maple Panna Cotta: Vermont maple, whipped cream, candied pecans.
Apple-Cider Doughnut Cake: Cinnamon-sugared, with cider caramel and Vermont vanilla cream.
Pumpkin Crème Brûlée: Spiced pumpkin custard, brûléed sugar, ginger snap.

Winter in Vermont

Winter cooking in Vermont is about the root cellar and the wood stove — slow braises, storage crops, cave-aged cheeses, maple, and citrus for brightness. Built for holiday parties, ski-house dinners, and fireside receptions at Mount Snow and Stratton.

Cave-Aged Cheddar & Maple Gougères: Warm choux puffs with Cabot clothbound cheddar and a whisper of maple.
Braised Short Rib Toasts: Slow-braised Vermont beef, horseradish crème fraîche, crispy shallot on grilled levain.
Roasted Squash & Ricotta Crostini: Honeynut squash, whipped ricotta, brown butter, sage, toasted pepita.
Smoked Maple Chicken Skewers: Applewood-smoked, maple-mustard glaze, pickled red onion.
Winter Cheese Board: Jasper Hill Bayley Hazen Blue, Harbison, aged cheddar, cider jelly, spiced nuts, dark bread.
Red Wine Braised Short Rib: Vermont beef braised overnight, parsnip purée, roasted root vegetables, thyme jus.
Maple-Brined Pork Loin: Cider-glazed, celery root gratin, braised winter greens, apple mostarda.
Pan-Roasted Chicken Under a Brick: Crisp skin, rosemary-garlic jus, potato-leek purée, roasted carrots.
Seared Cod with Brown Butter: North Atlantic cod, cannellini beans, kale, lemon, crisp breadcrumb.
Winter Squash & Sage Cannelloni (V): Roasted squash, ricotta, brown butter, hazelnut gremolata.
Maple-Roasted Root Vegetables: Carrots, parsnips, celery root, beets, thyme, flaky salt.
Potato & Cheddar Gratin: Cream, garlic, aged Vermont cheddar, crisp top.
Braised Winter Greens: Kale and chard with garlic, chili flake, and cider vinegar.
Shaved Brussels & Apple Salad: Pecorino, toasted walnut, maple-cider vinaigrette.
Citrus & Chicory Salad: Radicchio, endive, blood orange, hazelnut, honey vinaigrette.
Sticky Toffee Pudding: Warm date cake, maple-bourbon toffee, Vermont whipped cream.
Dark Chocolate Pot de Crème: Sea salt, cocoa nib crumble, crème fraîche.
Maple-Bourbon Pecan Tart: Vermont Grade A dark maple, toasted pecans, vanilla bean ice cream.
Spiced Winter Pear Crisp: Poached pears, oat streusel, cinnamon-maple cream.