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.
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 chevre, lemon zest, and torn mint on grilled sourdough.
Smoked Trout Deviled Eggs
Vermont smoked trout, creme fraiche, 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 chevre, 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 Creme
Silky custard, candied lemon peel, shortbread.
Maple Creme Brulee
Classic creme brulee sweetened with Vermont Grade A dark maple.
Per-guest starting points for our most requested service styles. Final pricing depends on your menu, guest count, venue, and staffing needs.
from$50
per guest
Hot trays and platters delivered ready to serve.
from$85
per guest
Set buffet with chafers and real serving pieces.
from$115
per guest
Shared platters served down the center of the table.
from$135
per guest
Multi-course plated service with full staffing.
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 menus lean into Vermont's first greens, asparagus, ramps, rhubarb, and pasture-raised chicken from farms across the Connecticut River Valley.
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.
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.