Catering Main Courses

Main Courses


  • Lemon artichoke chicken with fresh basil cream sauce
  • Chicken marsala with mushrooms and fresh parsley
  • Chicken saltimbocca with fresh sage prosciutto and white wine
  • Chicken schnitzel panko crusted with lemons white wine butter and parsley
  • Autumn chicken with apples, prosciutto, leaks and a fresh sage cream
  • Stuffed Chicken Breasts many variations available

Fish and seafood

  • Grilled swordfish with the tequila lime fruit salsa
  • Baked salmon fillet with Dijon dill crust
  • Sauteed swordfish with a lemon parsley caper butter
  • Shrimp and scallop scampi
  • Baked stuffed shrimp
  • Whole roasted salmon with a cucumber dill cream


  • Oven roasted ribeye with dijon herb rub 9(carving station) sides of aujus and horseradish cream
  • Beef Burgundy
  • Grilled hanger steak, pepper crusted with a mushroom marsala sauce
  • Beef stroganoff
  • Braised sirloin tips with carrots onions and fresh thyme
  • Low and slow beef short ribs with leeks mushrooms fresh rosemary and red wine reduction


  • Grilled pork tenderloin with apple honey salsa
  • Stuffed pork loin with apples leaks fresh sage and cider gravy
  • Vermont smoked and cured ham with a maple rosemary dijon baste
  • Pork Calvados with apples, leaks, fresh sage and calvados pan gravy


  • Eggplant parmesan with a tomato fresh basil sauce
  • Spinach quinoa cakes with a mushroom cream
  • Vermont fresh butternut ravioli with an apple sage cream
  • Pasta Puttanesca with tomatoes, capers, fresh basil, mediterranean olives and shaved parmesan on linguini
  • Butternut lasagna with fresh sage bechamel sauce and smoked mozzarella
  • Grilled vegetable and Spinach Lasagna with fresh basil bechamel sauce and mozzarella
  • An extensive vegetarian and vegan menu is available upon request