Vermont Wedding Catering :: View our Wedding Menus at The Round Barn
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Spring Sampling

Hors d’ oeuvres

  • Shrimp & Grits: Crispy Grits, Shrimp, Paprika Aioli
  • Smoked Carrot Tartar: Crème Fraiche, Buckwheat Blini
  • Delicate Spring Rolls: Shitake, Cabbage, Mango Chili Dipping Sauce

Seated Dinner

First Course

  • Composed Spring Salad of Tender Spring greens, Strawberry, Pickled Red Onion, Herbed Chèvre, Toasted Almonds, Lemon Vinaigrette


  • Misty Knoll Chicken Breast on the Bone with Creamy Polenta, Broccoli Rabe, Tomato Tapenade, Lemon Ricotta


  • Tart of Graham flour crust, rich chocolate ganache, toasted marshmallow meringue

Summer Sampling

Hors d’ oeuvres

  • Lobster Roll: Toasted Brioche, Lobster Salad, Celery greens
  • Chicken and Biscuits: Tender Buttermilk Biscuit, Southern Fried Chicken, Local Honey
  • Breads and Spreads: Baba Ganoush, Tzatziki, Olives, Grilled Breads

Seated Dinner

First Course

  • Creamy Corn Soup with Queso Fresco, Fresh Tomato Salsa, Cilantro


  • Seared Salmon with Forbidden Black Rice, Peas, Carrot Puree, Roasted Radish, Beurre Blanc


  • Housemade Peach and Blueberry Pies with Assorted Housemade Ice Cream

Autumn Sampling

Hors d’ oeuvres

  • Mushroom Arancini: Crispy Mushroom Risotto, Truffle Crème, Asiago
  • Beef Tartar: Sourdough, Egg Yolk Aioli, Herbs
  • Buffalo Chicken: Crispy Chicken, Tangy Buffalo Sauce, Creamy Blue Cheese

Seated Dinner

First Course

  • Toasted ripe tomato with Herbed Ricotta Toast

Second Course

  • Autumn Salad of Hearty Green Mix,  Roasted Delicata, Paprika Roasted Pumpkin Seed, Pumpkin Seed Vinaigrette


  • NY Strip, Gorgonzola and Spinach Strata, Grilled Asparagus, Endive, Bordelaise

Sweet Endings

  •  Cranberry Apple Crisp, Housemade Vanilla Ice Cream

Winter Sampling

Hors d’oeuvres

  • Vermont Cheese Board:Selection of local cheese, curated for you
  • Loaded Fingerling Potato: Chive, Sour Cream, VT Cheddar, Bacon
  • Local  Beef Meatballs: Spicy Soy Glaze, Cilantro, Sesame

Seated Dinner

First Course

  • Mushroom Bisque, Crispy Mushrooms, Sherry Glazed Shallots, Truffle

Second Course

  • Greens with Balsamic Roasted Beets, Bacon, Mustard Greens, Blue Cheese, Beet Chips

Entrée Choices

  • Braised  Short Ribs, Potato Puree, Baby Carrots, Pearl Onions, Haricot Vert
  • Vegetarian Curry, Buttered Rice, Mango Chutney, Mint Yogurt, Garlic Buttered Pita

Sweet Endings

  • Warm Apple Cranberry Crisp with Cinnamon Creme Anglaise

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. 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

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

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

We offer magical Vermont wedding venues with our indoor or outdoor wedding ceremonies.