Vegetarian
Parmesan Artichoke Hearts
Artichoke hearts rolled in Vermont goat cheese, encrusted in parmesan batter & fried
Brie en Croute with Raspberry
Brie cheese with chopped almonds & raspberry and baked in flaky puff pastry
Gazpacho Jigger
A cool crisp shot of a Vermont garden
Sweet Potato Annette
Baked layers of fresh thyme, asiago cheese and thinly sliced sweet and Yukon gold potatoes
Quesadillas
Grilled flour tortillas with local cheeses, mild chilies, black olives and scallions served in wedges with sour cream and our own chunky salsa (add chicken, beef, or seafood)
Asparagus & Asiago in Phyllo
Fresh asparagus tips with asiago cheese wrapped in crispy phyllo
Grilled Flatbread
A local favorite, classic homemade flatbread grilled and topped with a variety of savory ingredients
Pan Seared Vegetable Dumplings
Asian dumplings pan-fried and served with ginger scallion shoyu dipping sauce
Grilled Polenta Cake
Topped with caponata & sundried tomato with watercress aioli
Vegetable Fritters
Vermont Long Trail beer batter fritters with colorful veggies served with roasted garlic parmesan dip
Herb Encrusted Phyllo Cups
* wild mushrooms, caramelized onions and VT goat cheese
* feta, roasted garlic and baby spinach
* avocado & fresh garden salsa
Petit Baked Mac & Cheese
Farfalla pasta in a Vermont cheese sauce with herb bread topping served in a petit ramekins
Vegetarian Nori
Vegetables rolled with sweet sushi rice and served with pickled ginger, wasabi and tamari dipping sauce
Apple, Brie & Red Onion Tartlets
Golden pastry cups filled with red onion, apples, brie cheese & a touch of maple syrup
Bruschetta
Toasted slices of baguette topped with fresh chopped tomato, basil, Vermont cheeses, roasted garlic and olive oil
Tiropeta
Phyllo pastry filled with a blend of gruyere, ricotta and minced scallions
Spanekopita
Phyllo pastry filled with spinach, herbs and feta cheese
Spring Roll
Crisp garden veggies rolled in a rice noodle wrapper served with ponzu sauce
Potato Anna
Light, crisp, bite-sized potato pancakes served with apple chutney
Stuffed Mushroom Caps
Gorgonzola, Apples and Walnuts
Baby Spinach and Vermont Goat Cheese
Gluay Hug Mook
Fried sliced Plantains stuffed with tamarind carrot puree served with a mango pineapple sauce
Thai Lettuce Wraps
Thai chicken strips, carrots, bean sprouts, coconut curry noodles, shitaki mushrooms, chilis, cabbage, green onions and lettuce leaves with three delicious spicy Thai sauces
California Guacamole Brie Melt
French bread crostini topped with guacamole, sundried tomato, herbs and melted brie
Vegetable Lomein
Served in mini Asian satchels with chopsticks