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Wedding Reception
September 4, 2010
190 guests
Appetizers
- Artisan Vermont Cheeses, Grilled Bread, Roasted Garlic and Olives
- Shredded Misty Knoll Chicken Lettuce Wraps with Peanuts and Thai Chilies
- BLT's w/ Avocado on Red Hen Bread and Black Pepper Mayonnaise
- Bite Size Baked Stuffed Potatoes w/ Smoked Mushroom topping
- Bite Size Pita w/ Falafel, Cucumbers, Tomatoes, Red Onion and Ginger Yogurt
- Creamy Polenta with Summer Tomatoes and Does Leap Goat Cheese
Salads and Veggies
- Mixed green salad with veggies and Champagne-Herb Vinaigrette
- Sweet Locally Grown Tomatoes with Mozzarella, Basil and Olive Oil
- Butterwork’s Farm Black Beans w/Cilantro, Red Onion, Peppers and Mango
- Spicy Stony Loam Farm Broccoli
- Roasted Fingerlings Potatoes
Entrees
- Curried Chicken Kebob with Willow Hill Farm’s Yogurt
- Barbecued Beef Brisket with Grilled Onions
- Tamari Marinated Tofu with Peanut Sauce, Shitakes and Scallion
Dessert
- Karin’s Yummy’s & Awake coffee and Tea