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Stoweflake 360 Degree Virtual Tour

Contact Amy Baraw

Wedding Specialist 802-760-1130 amyb@stoweflake.com

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Buffet Dinners - Silver

Passed Hors d’oeuvres

(One piece of each hors d’oeuvre per person.)
Spinach & Feta Greek Spanakopita
Scallops Wrapped in Bacon Glazed in Vermont Maple Syrup
Sesame Chicken Satay

Displayed Hors d’oeuvres

Imported and Domestic Cheeses, Fruit, Water Crackers
Vegetable Crudite with Hummus

Dinner

Sliced Flank Steak Braised in Chili and Cumin
Steamed Halibut with Corn and Shrimp Fricassee
Orange and Honey Glazed Chicken Breast, Almond Couscous
Roasted Red Bliss Potatoes
Vegetable Medley
Spinach Salad with Crumbled Goat Cheese, Air Dried Cherries, Caramelized Walnuts, Citrus Vinaigrette
Szechwan Noodles with Cashews and English Cucumbers
Blue Lake Beans with Artichokes, Shiitake and Aged Balsamic Vinaigrette
Freshly Baked Rolls and Butter
Freshly Brewed Coffee, Decaffeinated Coffee and Tea Selections

Other Buffett Dinners:


Menu items subject to change.

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