Side Dishes
- Heirloom tomato basil bruschetta
- Parsley buttered red potatoes
- Wild rice pilaf
- Oven roasted red potatoes with fresh rosemary and olive oil
- Scalloped potatoes
- Scallion cheddar mashed potatoes
- Curried rice salad with vegetable confetti and cashews
- Roasted corn and black bean salad
- Buttered brown basmati rice
- Potato dill salad
- Bow tie pasta with fresh pesto cream (hot or salad)
- Arugula orzo white bean salad with olive oil toss
- Vermont cheddar macaroni and cheese
- Homemade New England baked beans
- Heirloom tomato, fresh mozzarella and basil salad
- Maple fresh thyme butternut squash
- Oven roasted root vegetables
- Grilled summer vegetables
- Traditional tabbhouli salad
- Grilled asparagus with lemon butter
- Maple glazed carrots
- Fresh green beans with almond butter
- Vermont grown corn on the cob (variations)
- Vermont grown field green salad (choice of vegetables and dressings)
- Caesar salad with garlic croutons, creamy caesar dressing and shaved parmesan
- Vermont grown field greens fill salad with apple, red onion, cranberries and walnuts (choice of dressings)
Other green salads available upon request
Desert stations and cakes available upon request