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November 30, 2012

RU12? "Bring a Bottle" Wine Auction Menu

We wanted to share this hors d'oeuvres menu with you because Catering by Dale, the Vermont Creamery, The Guild Restaurant, and O Bread have come together to create magic! 
  • Arugula and Roasted Delicate Squash Salad with Toasted Pumpkin seeds served in mini-cups
  • Smoked Salmon and Cucumber Roulade with creme fraiche
  • Asian Beef Dumplings with Soy and Peanut Dipping Sauces
  • Deep Fried Chevre with Cider Castrique
  • Roasted Sweet Potato and Parsnip Soup shot with ginger crema
  • Mini Beef Wellington Crustini, with duxelles and pate de champagne 
Stationary Cheese Table:
  • VT Creamery Cheese Assortment
  • Pork Rillette and  Pickled Beet Trifle
  • Duck Confit with dried cherry chutney
  • Cannellini bean, roasted garlic and roasted garlic spread
Dessert Table:
  • Pomegranate Tartlets
  • Key Lime Tartlets
  • Death By Chocolate
*Subject to change if they think of even more mouth watering delights! 


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