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Sampling of Menu Options - All items are gluten free unless *

Breakfast/brunch available

APPETIZERS:

-Lobster OR Crab stuffed mushrooms
-Crostini w/olive tapenade

-Grilled prosciutto wrapped shrimp
-Veggie platter with dip of choice
*Spanakopeta (Greek spinach pie)      NOT GLUTEN FREE.
-Maryland-style crab cakes
-Mom's Sweet'n Sour meatballs
-Hot Buffalo chicken dip
-Mexican layer dip
-Black bean dip
-Crab artichoke dip
-Whipped Feta dip with herbs
-Hot Crab dip
-Antipasto plate
-Assorted local or international cheese platter
-Charcuterie board (does NOT include cheese)
-Summer Rolls  w/shrimp, chicken or  veggie, made with rice wrappers
-Spicy Sambal chicken skewers
-Bacon wrapped scallops drizzled w/ local VT dark maple syrup
-Jumbo Shrimp cocktail
-Blue cheese stuffed Medjool dates
-Grilled Proscuitto wrapped  asparagus 
-Asian Flank Steak skewers
-Watermelon bites with feta OR brie
-Grilled bacon wrapped pineapple
-Blistered Tomato Bruschetta with herbed ricotta
-Skewered Caprese salad
-Skewered Antipasto salad
-Skewered Fruit salad
-Pigs in a Blanket
-Greek sautéed Lemon mushrooms
-Endive stuffed with goat cheese, drizzed w/honey, garnished with crushed walnuts and pomegranate seeds (when available).
Stuffed Mushrooms - vegetarian     -                         
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SALADS:
Asian salad with chicken
- Classic Greek salad or Village style (no lettuce).
- Italian Salad w/mixed greens,  radicchio, artichokes, olives, mozzarella, provolone, uncured salami and ham.
- Massaged Kale w/dried cranberries, cucumber and apricots w/a honey- lemon vinaigrette.
- Arugula, apple, pancetta  w/shaved parmesan w/a light lemon vinaigrette.
- BLT Club w/avocado and  chicken
- Classic Caesar w/anchovies
- Wedge salad w/bacon and  blue cheese.
- Baby Spinach, bacon, Stilton or local Bayley Hazen Blue and  red onion
- Classic Cobb
- Quinoa Tabbouleh
- French green lentil salad w/red onion, feta or goat cheese w/a red wine, Dijon vinaigrette
-Watermelon and feta drizzled w/a balsamic reduction
-Caprese salad w/fresh local mozzarella, organic tomatoes, and basil, drizzled w/extra virgin olive oil and a balsamic reduction.
-Kale Caesar
- White Bean salad with fennel, shallots and lemon zest, finished with a light Dijon vinaigrette
-Tuna White Bean salad. Oil packed tuna, shaved red onion, capers, arugula and cannellini beans dressed w/a light red wine vinegar and Greek extra virgin olive oil


 

 
SOUPS/Chili: Minimum 4qrts per flavor for all soup orders (feeds 8)
 
Tuscan Kale- Roasted chicken, carrots, celery, onion, garlic, fire roasted tomatoes, potatoes, dark red kidney beans and Kale spiced with chipotle flakes and cayenne.
Tom Kha Gai- Thai Coconut Chicken
Thai Butternut Squash w/red curry
Blueberry Gazpacho- Local organic blueberries, black grapes and lemon drizzled with lemon zested yogurt. (seasonal)
Corn Chowder w/bacon
Fish Chowder-Light delicate clam broth base w/large chunks of Captains cut Cod, potatoes, carrots, celery, onion and a dash of milk. 
Chunky Potato Leek
Avgolemono - Greek Lemon Chicken w/rice.
Asparagus Leek
"Deconstructed" Cabbage Roll - Local grass-fed beef or turkey, red cabbage, onion, fire roasted tomatoes, tomato puree, brown rice and spices in a beef broth base.
"Deconstructed Wonton"- Local ground pork, Bok Choy, scallions, ginger, brown rice and shiitake mushrooms in chicken broth base.
Beef Chili- Local grass-fed beef, dark red kidney and black beans, fire roasted tomatoes, chipotle flakes, onion, garlic, cumin, coriander, chili powder and  other spices.
Beef Bone Broth - All grass-fed beef bones used.
Chicken Broth - Antibiotic-hormone free OR organic chicken used.
Carrot/Ginger - Chicken broth, coconut milk, ginger, carrots, red curry and onion.
Sopa De Lima - Mexican Chicken lime soup garnished with avocado, cheese, cilantro, poblano pepper, tortilla strips and wedge of lime.
 Chicken Enchilada soup- 
Chicken broth, black beans, fire roasted tomatoes, corn, cumin, Mexican oregano, onion, garlic, tomato sauce, chipotle and shredded chicken. Garnished with cheese, sour cream, scallions and tortilla strips.
Split Pea and ham - Local smoked ham, carrots, celery, garlic and split peas made with chicken and beef stock.
Loaded Baked Potato soup - Made w/potatoes or a blend of cauliflower for a lighter version. Garnished with cheddar, bacon and scallions.
Lentil soup - Made with chicken broth (or vegetable for vegetarian/vegan needs), carrots, onion, celery and spinach. Finished with a splash of red wine vinegar.
Lasagna soup- Tomato marinara base, torn lasagna noodles, sausage, beef or ground turkey and basil, garnished with herbed ricotta.
Roasted Cauliflower soup- Garnished with crispy Applewood Bacon and drizzled with parsley oil. * can be made vegan or vegetarian.
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ENTREES:
- Indian Butter Chicken over    Saffron scented Basmati rice 
- Loaded Cauliflower Bake
- Cauliflower "Mac n Cheese"
- Thai style ground Chicken,      Served over rice or in lettuce cups
- Peruvian chicken on the bone using thighs and wings
-Spanakopeta stuffed baked  potatoes
- Loaded baked potatoes w/all  the fixings
- Grilled Herbed Pork  Tenderloin
- Gyro chicken lettuce cups  w/tzatzaki, tomato, red onion, feta and Kalamata olives.
- Grilled chicken, bacon, ranch  kabobs
- Miso salmon
- Whole Roasted Chicken 
- Mu Shu Chicken w/or without  wraps
- Chinese Chop Suey
- Pulled pork
- Lobster Newburg
- Salt crusted beef rib roast (groups of 8 or more )
- French Cassoulet
- Portabello Mushroom  w/chicken, avocado and arugula.
- Chicken Saltimbocca
- Chicken Marsala
- Korean Rice Bowls (spicy)
- Korean Bulgogi (marinated      Flank steak), (med spicy)
- Pepper crusted Ahi tuna
- Classic Lasagna  Vegatarian,Vegan,Gluten Free or  meat.  *Vegan uses cashew milk   cheese.
- Shepard's Pie - grass-fed beef  and/or lamb mix. *vegan option of  lentils and mushrooms. Mashed  cauliflower in place of potatoes if  requested.
- Pastitsio* (Greek lasagna)
- Vegetarian Moussaka

- Shrimp Scampi
- Shrimp Fra Diavolo (med spicy)
- Steak au Poivre - grass-fed beef  tenderloin w/a cognac sauce.
- Spicy Sambal Chicken w/grilled  veggies  and spiced quinoa.
- Lobster/Shrimp Stuffed  Portabello  mushrooms.
- Seared  Sea Scallops  w/cauliflower sauce.
- Greek Shrimp w/feta,garlic, parsley, tomatoes,scallions and sherry.
- Garlicky Baked Shrimp Scampi
- Chicken Enchiladas*
- Twice baked pork ribs  (baked/grilled)
- Spicy Cajun-style red beans and  rice.
- Spanakopeta stuffed  chicken breast 
- Grilled chicken breast served on  top of a grilled Portabello  mushroom with arugula and  avocado, drizzled in ranch or  buffalo dressing, garnished with  cherry tomatoes.
- Fish tacos- Captain's Cut Cod  topped with a cabbage slaw, radish and lemon aioli. Served in a corn or flour tortilla.
- Grilled Chicken  Souvlaki with grilled assorted  veggies and brown rice couscous,  rice, quinoa or cauliflower rice.
-Vegetarian Chicken Fried Portabello mushroom w/mushroom sauce and garlic mashed potatoes .
-Vegan Fettuccine Alfredo made a cauliflower/cashew sauce and nutritional yeast.
-Scallion Ginger Beef and Broccoli served with Jasmine rice or cauliflower rice. Tofu can be substituted for vegan.
- Hassle back Chicken Cordon Bleu
- Black Bean and Cheese Enchilada Casserole. Flour or corn tortillas. Dairy free cheese for vegan.





 
 DESSERTS:
- Strawberry Cheesecake in a jar (4 minimum for an order)
- Chocolate Espresso Mousse
- Blackberry Cheesecake Mousse  served in 1/2 pint mason jars (4 minimum for an order)
- Flourless chocolate torte  w/whipped cream and  berry drizzle 
- Brownies with ice cream
 - Vanilla Creme Brûlée 
- Apple Crisp w/
vanilla ice cream
- Blueberry or Strawberry cheesecake phyllo cups (dozen minimum for an order)
- Apple Pie Taquitos- Apple pie filling wrapped in a flour tortilla, sprinkled with cinnamon sugar and baked. Served with vanilla ice cream.
- Mini Baklava bites in phyllo cups

This list is a sampling of what I can create. Please feel free to inquire for additional items.

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