Catering Side Dishes

    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