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