Summer Salad Menu
Lite appetizers and hearty salads define this menu. This works great for reunions, weddings and retreats with guest counts of 40-100. Lots of options for everyone including vegetarians, vegans, gluten free and guests with common food allergies. Talk to us about customizing this menu with different salads or adding on some chicken or sausages from the grill.
A mix of pickled vegetables including cucs, peppers, carrots and green tomatoes.
A mix of pitted green and black olives marinated in herb vinaigrette.
Vermont Cheese Plate
a selection of some of the great cheeses from Vermont along with grapes and berries, crostini and crackers.
Roasted Garlic Cheese Bread
Roasted garlic butter spread on toasted French bread topped with parmesan, smoked provolone and sharp cheddar, chopped parsley and scallions. Pepperonata for dipping served on the side.
Ginger Cucumber & Mint
simple bright & refreshing
flash cooked kale, dried cranberries, sunflower seeds, sauteed onion and lemon zest
Lentils and Feta
lentils, marinated feta, honey roasted carrots
Wild Rice and Quinoa
lemon dressed with roasted mushrooms and scallions
a savory mix of salami, pickled veggies, olives, provolone, peppers, salami, fresh herbs and red wine vinaigrette. (vegetarian version available).
roasted tofu, sweet potatoes and creamy miso dressing.
Roasted Pesto Chicken
roasted chicken, arugula pesto, cherry tomatoes, grilled onion and shaved parmesan.