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


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

Toasted slices of baguette topped with fresh chopped tomato, basil, Vermont cheeses, roasted garlic and olive oil

Phyllo pastry filled with a blend of gruyere, ricotta and minced scallions

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