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Brendon

Entree

Grilled Center Cut NY Strip
marinated in garlic, thyme and olive oil
Grilled Seasonal Asparagus with balsamic drizzle
Maytag Bleu Cheese Potato Puree

Dessert

Sharon’s Swedish Apple Pie

Sara

The Cocktail Party

Roasted Chicken, Spinach & Smoked Gouda in a phyllo dough triangle with basil crème
House Made Vegetarian Pot Sticker with sweet ginger soy sauce
Brie and Raspberry Compote wrapped in phyllo dough
House Made Crab Rangoon with sweet & sour sauce
Andouille Sausage and VT Cheddar Cheese in puff pastry
House Made Mozzarella & Basil Wrapped in Prosciutto
Grilled Tenderloin & Chimichurri Sauce on a rosemary and parmesan shortbread crostini
Assorted House Made Truffles
Citrus Mascarpone Puff with fresh fruit

Gene

Hors d’ Oeuvres

Roasted Chicken, Spinach & Smoked Gouda in a phyllo dough triangle with basil crème
Ratatouille Stuffed Mushrooms with Béarnaise
Pacific Rim Shrimp Skewer with Thai basil vinaigrette
House Made Italian Antipasto Skewers

Salad

Baby Spinach Salad with warm bacon dressing,
pickled shaved red onions, walnuts and goat cheese

Entree

Grilled Rosemary Tied Colorado Lamb Chops
mint pesto, Vermont goat cheese gratin potatoes and Salpicon vegetables
or
Roasted Tuscan Herb Marinated Chicken Breast
rosemary and black olives, garlic roasted potatoes and crispy pancetta green beans

Dessert

Vanilla Bean Crème Brulee

Tanya

New England Seasonal Harvest Menu

SPRING & SUMMER

Hors d’Oeuvres

Miniature Crab Cakes with Lime Aioli
Lobster Bisque Shooter
Pancetta Crisps with Vermont goat cheese & fresh pear
Chive Scone with red onion confit and crème fresh

Choice of One Soup & One Salad – Guests to preselect preference

Potato Leek Soup
Gazpacho
New England Corn & Bacon Chowder

Caesar Salad of Romaine Hearts Shaved Pecorino Cheese and Croutons
Mixed Greens with fresh strawberries, candied walnuts, Vermont Chèvre & Balsamic Vinaigrette

Entrees

King Arthur Dinner Rolls & Butter
Grilled Breast of Chicken with Fresh Basil Pesto
Grilled Salmon Mignon with Roasted Tomato Butter
Chive Risotto
Sautéed Seasonal Fresh Vegetables
Strawberry Rhubarb Pie & Cherry Almond Crisp with Fresh Vermont Whipped Cream
Iced Herbal Tea & Strawberry Lemonade (Seasonally Available)

Mike's Favorite Selection

Hors d’oeuvres:

Miniature Crab Cake on Garlicky Spinach with Red Pepper Aioli
Chicken Spadini with Prosciutto and Sage with Lemon Remoulade Sauce Wild Mushroom
Bouchee with Fresh Thyme

Salad:

Caesar Romaine Heart with Shaved Pecorino Cheese and Garlic Croutons

EntrÉe:

Herb Encrusted Prime Rib of Beef Au Jus and Lemon Butter Basted Grilled Lobster Tail
Thyme Roasted Fingerling Potatoes and Sautéed Green Beans with Garlic and Crispy Pancetta
Fresh Assorted Breads and Dinner Rolls with Butter

Dessert:

Chocolate Bread Pudding with Caramel Sauce
Coffee & Tea

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