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Spring Sampling

Hors d’ oeuvres

  • Fresh Pea and Crab Soup Shooters
  • Rhubarb and Chive Tartlet with Fresh Herbs
  • Delicate Spring Rolls with Crispy Vegetables Wrapped in Rice Paper with Thai Joy Sauce

Seated Dinner

First Course

  • Composed Spring Round Barn Baby Greens with Arugula and Marinated Fiddleheads - Served with Maple Balsamic Dressing

Entrée

  • Misty Knoll Chicken Breast on the Bone with Lavender Honey, White Wine and Preserved Lemons
  • Accompanied by Roasted Grilled Round Barn Spring Vegetables & Potatoes

Dessert

  • White Chocolate Mousse with Fresh Strawberries with Mint

Buffet Dinner

Plated First Course

  • Wild Vermont Spring Leeks and Potato Soup

Buffet

  • Tender Field Greens & Baby Spinach Salad With Fresh Strawberries, Toasted Walnuts, Herb Encrusted Vermont Chevre Medallion
  • Vermont Lamb with Roasted Shallot Demi Glaze
  • Pan Seared Ahi Tuna with Basil Pesto
  • Wild Leek Ramps & Morel Mushroom Risotto with Saute of Baby Asparagus and Lemon Zest

Dessert

  • Colorful Fresh Fruits with Dark Chocolate and Triple Berry Dipping Sauces

Summer Sampling

Hors d’ oeuvres

  • Lemon Piccata Shrimp with Garlic, Capers, Zest and Fresh Herbs
  • Cioppino Seafood Stew Served in Ceramic Spoons
  • Fresh Fruit Shishkabob of Strawberries, Blueberries and Nectarines with Lemon Yogurt Dip

Seated Dinner

First Course

  • Golden Gazpacho in Martini Glass
  • Choice of Entree
  • Grilled Beef Tenderloin with Wine Demi Glace and Horseradish Chantilly Cream Or Black Sesame Encrusted Salmon with Mango Lime Salsa
  • Wild Rice Pilaf with Toasted Pecans and Honeyed Shallots

Sweet Endings- Served Family Style

Platters of Scotch Shortbread Hearts and Pots of Chocolate for Dipping

Buffet Dinner

First Course

  • Round Barn Tomatoes with Fresh Mozzarella and Basil with Aged Balsamic Vinegar and Extra Virgin Olive Oil and Cracked Black Pepper on a Bed of Frissee Greens

Entrée Options

  • Filet Mignon of Beef with Pinot Noir Glaze & Horseradish Chantilly Cream
  • Roasted Garlic Potato Fans and New Potatoes
  • Grilled Round Barn Baby Summer Vegetables with Portabello Mushrooms and Green Beans

Or

  • Tangerine Miso Glazed Halibut with Red Pepper & Nectarine Salsa
  • Israeli Cous Cous & Saute of Haricot Vert with Toasted Almonds

Sweet Endings

  • Homemade Cinnamon Peach and Blueberry Pies with Assorted Ben & Jerry’s Ice Cream
  • Service with Hot Fudge and Butterscotch Sauces and Whipped Cream

Autumn Sampling

Hors d’ oeuvres

  • Duck Confit on Wild Rice Pancakes with Dried Cherry Chutney
  • Vermont Sausage in Puff Pastry with Maple Horseradish Mustard
  • Blue Cheese Savory CheeseCake with Pears

Seated Dinner

First Course

  • Butternut Squash Ravioli with Mulled Cider Beurre Blanc

Second Course

  • Round Barn Organic Tender Field Greens with Poached Pears, Dried Cranberries
  • Spiced Sugared Walnuts and Chevre Served With Maple Balsamic Dressing

Entrée

  • Roasted Vermont Turkey with Sage, Fennel and Apple Stuffing with Cider Gravy
  • Served with Cranberry Sauce
  • Roasted Fingerling Potatoes and Autumn Roasted Vegetables

Sweet Endings

  • Celebration Cranberry Pear Crisp Served with Round Barn Vanilla Persimmon Ice Cream

Buffet Dinner

Plated First Course

  • Tender Field Greens with Herb Encrusted Vermont Chevre Medallions,
  • Toasted Almonds, Pomegranate and Blood Oranges
  • Served with Maple Balsamic Dressing

Buffet

  • Golden Beet and Delicato Squash Risotto with Asiago Cheese
  • Sweet Parsnip & Yukon Gold Mashed Potatoes With Caramelized Onions and Roasted Garlic
  • Tangerine Miso Glazed Halibut with Red Pepper Salsa
  • Stuffed Pork Loin with Dried Fruit, Cornbread & Chestnut Port Cassis Demi Glaze

Sweet Endings

  • Cinnamon Apple Crisp with Local Vermont Farmstead Cheeses

Winter Sampling

Hors d’oeuvres

  • Brie Cheese with Warm Caramel Topping with Toasted Pecans, Apples and Pears
  • Grilled Pancetta Wrapped Scallops with Calvados Cream Sauce
  • Roast Meatballs in Island Joy Sauce

Seated Dinner

First Course

  • Butternut Squash Soup with Rum Drizzle & Sage Whipped Cream

Second Course

  • Leafy Red Lettuce with Brie Croutons, Frizzled Leeks and Tangerine
  • With Cranberry Sage Vinaigrette

Entrée

  • Maple Roast Pork Loin with Plum Chutney
  • Creamy Scalloped Potatoes
  • Caramelized Brussels Sprouts with Vidalia Onions and Pancetta

Sweet Endings

  • Warm Apple Cranberry Crisp with Cinnamon Whipped Cream

Buffet Dinner

Plated First Course

  • Trio of Organic Vegetable Salads
  • Shredded Celeriac ~ Yellow & Purple Beets ~ Shaved Parsnip
  • With White Bean Salad

Buffet

  • Phyllo Wrapped Chicken Breast Stuffed with Spinach, Sundried Tomatoes and Chevre On a Pool of Roasted Red Pepper Coulis
  • Winter Squash Topped with Melted Thistle Hill Farm Alpine Cheese On a Bed of Wilted Kale Greens
  • Roasted Red Bliss Potatoes Tossed With Olive Oil, Herbs and Kosher Salt

Sweet Endings

  • Maple Crème Brulee Spoons with Shortbread and Chocolate Dipped Tangerine Slices

Food Stations

Food Stations are one of the most innovative and exciting concepts in catering today. The visual presentation, the wide selection of choices, the superb quality of freshly cooked food, and the interaction between chef and guest provide for a memorable experience. Following is a partial listing of the amazing selection available. A typical event consists of three or more stations. Available themes not listed here are Crepe, Risotto, Sushi, Tempura, Caviar, Fondue, Fajita, Stir Fry, Ethnic, and anything else you can dream of.

Pasta Bar

Ravioli with Roasted Butternut Squash in Sage Pasta ~ Half Moon Ravioli with Quattro Formaggi ~ Linguine with Fresh Lemon & Basil ~ Bowties Served with Choice of Sauces, including Fresh Tomato Basil Marinara, Citrus Porcini Cream, Brown Butter and Sage ~ Southwestern Pesto Served with Accompaniments, including Pecorino Romano Cheese, Toasted Pine Nuts, Wild Mushrooms & Herb Sauté, Caramelized Onions, Shallots & Garlic ~ Meat additions of Grilled Chicken and Chicken & Fennel Sausage

Island Joy & Dumpling Bar

Steamed Chicken & Vegetable Dumplings with Thai Joy Sauce ~ Pan Seared Vegetable Dumplings with Shoyu Ginger Dipping Sauce ~ Macadamia Nut Crusted Chicken Fingers with Papaya Chili Sauce ~ Coconut Shrimp with Island Joy Pineapple Sauce ~ Asian Cole Slaw with Mango ~ Cellophane Noodles with Peanut Joy Sauce

Carving Station

Maple-Glazed Apple Smoked Turkey with Fruited Sage Dressing Accompanied by Cider Thyme Gravy & Cranberry Ginger Chutney ~ Whole Salmon Stuffed with Citrus & Fresh Herbs Accompanied by Cucumber Red Pepper Salsa & Mustard Dill Sauce

Salad Station

Caesar Salad Tossed to Order with Crisp Romaine Lettuce, Choice of Classic or Southwestern Caesar Dressing, Sourdough Garlic Croutons or Fried Polenta Croutons, Fresh Grated Parmesan, Anchovies, Fresh Mozzarella, Vine Ripened Organic Tomatoes, Fresh Basil, Roasted Asparagus, Roasted Red & Golden Beets, Goat’s Milk Feta & Citrus Vinaigrette, Extra Virgin Olive Oil & Aged Balsamic Vinegar

Grill Station

Grilled Pork Tenderloin with Ancho Chile Honey Glaze & Red Onion ~ Relish Grilled Vermont Lamb Marinated in Arugula Mint Pesto served with Orzo, Tomatoes, Feta, Lemon & Basil ~ Marinated Grilled Vegetables with Fresh Herbs & Balsamic Vinegar

Seafood Station

Mahi Mahi Encrusted in Fresh Ginger & Garlic ~ Fresh Salmon Cakes Sautéed to Order and served with Tomato Coriander Chutney & Citrus Dill Beurre Blanc ~ Tri-color Wilted Cabbage Salad with Grilled Shrimp

Mashed Potato Martini Bar

Trio of Idaho Whipped Potatoes, Rustic Red Bliss & Golden Sweet Potatoes Served in Martini Glasses with an Assortment of Toppings ~ Caramelized Onions, Roasted Garlic, Sour Cream & Chives, Shelburne Farms Cheddar Cheese, Vermont Chevre, Flavored Butters, and Old-Fashioned Turkey Gravy

Asian Noodle Bar

Choice of Udon, Soba & Rice Noodles Served with an Assortment of Sauces & Toppings. Toppings include Spicy Indonesian Peanut Sauce, Green & Yellow Curry with Coconut Milk, Phad Thai Sauce, Chopped Peanuts, Chopped Garlic & Ginger, Fresh Cilantro, Bean Sprouts, Marinated Tofu, and Thai Spiced Beef & Marinated Shrimp

Dessert Station

Fresh Fruit Display with Chocolate Chambord Dipping Sauce & Triple Berry Sauce ~ Lace Pecan Cigars filled with Raspberry Mousse ~ Maple Tartlets with Fresh Fruit ~ Miniature Crème Brulee Tartlets ~ Platter of Shortbread Cookies in Whimsical Shapes and Flavors, including Espresso, Almond, and Lemon Ginger

Enjoy Exceptional Vermont Wedding Catering

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