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

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

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

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