Sides

Starches

Herb Roasted Baby Potatoes
Baby Peruvian blue, Yukon gold, fingerling and red bliss

Twice-Baked Stuffed Potatoes
With Vermont cheddar and chives

Oven Roasted Lemon Garlic Potatoes
Yukon gold potatoes, lemon zest, thyme

Mashed Potatoes
Buttery skin-on red bliss with roasted garlic & caramelized onions

Whipped Sweet Potato
Whipped sweet potato with maple sugar and herbed crust

Wild Rice & Shiitake Mushroom Pancakes
Pan fried wild rice, feta cheese, herbs and shitake mushrooms

Saffron Lemon & Basil Rice Pilaf

Garden Orzo
With fresh herbs and vegetables

Multi Grain Pilaf
Red, wild, & saffron rice & veggies, toasted almonds optional

Rice Pilaf
With vegetables or dried fruit & nuts

Butternut Squash Ravioli
Our most popular vegetarian entrée can also be served as a pasta side dish

Vegetable Sides

Butternut Squash Gratin Butternut
squash layered with fine herbs and Vermont cheeses

Marinated Grilled Seasonal Vegetables
We take every opportunity to incorporate our local farmers’ freshest produce into this dish. Spring, summer and winter veggies change the flavor as the seasons change

Seasonal Roasted Vegetables
We take every opportunity to incorporate our local farmers’ freshest produce into this dish. Spring, summer and winter veggies change the flavor as the seasons change

Fresh Asparagus in Delicate Butter or Citrus Butter Fresh

Green Beans with Herb Butter (Toasted Almonds optional)

Baked New England Corn & Cheddar Casserole Baby

Carrots Glazed with Vermont Maple Syrup

Sauté of Colorful Baby Vegetables
Patty pan zucchini, yellow squash, carrots, red pearl onions, red and yellow peppers and sugar snaps

Grilled Corn on the Cob
With butter asiagio cheese, lime & parsely