Special Function Menus

30 Piece Minimum Per Selection
We recommend 6 pieces per person per hour or 4 pieces per person for a pre-dinner reception

• Tuna Tartare on Crostini , Lemon Confit
• Hamachi on Bamboo, Citrus & Sea Salt
• Seared New Bedford Scallop, Wakame & Soy Ginger Glaze
• Smoked Salmon Eclair with Boursin Cheese
• Potato Rosti with American Caviar & Creme Fraiche
• Chilled Poached Shrimp with Sambuca Infused Cocktail Sauce
• Crispy Curried Oysters with Citrus Sabayon
• Mini Crab Cakes with Lemon Remoulade
• Lobster Risotto “Demitasse”
• Grilled Rosemary Shrimp
• Caponata on Olive Crostini (Mediterranean Style Vegetables)
• Braised Beef Short Rib with Baby Potato & Cabot Cheddar
• Chicken, Blue Cheese & Apple Feuillette
• Smoked Chicken Quesadilla with Chipolte Aioli
• Curried Chicken Lollipop with Buttermilk Dressing
• Chicken Sate with Thai Peanut Sauce
• Lamb Merguez “in a Blanket”
• Smoked Duck Quesadilla with Caramelized Onion Compote & Clothbound Cheddar
• Mini Bacon & Blue Cheese Sliders
• Tomato & Mozzarella Kabob with Basil Oil
• Creamy Morel Mushroom Shooter
• Brie Crostini with Pear Chutney
• Crispy Pistachio Crusted Goat Cheese with Local Honey
• Garlic Grilled Mushroom Kabob
• Creamy Leek Tartlets

Served with a Selection Artisan Breads & Vermont Creamery Butter Trapp’s own Blended Coffee & Teas  

Create your own 3 or 4 courses menu.

~ First Course ~

Appetizers

• Warm Wild Mushrooms & Duck Confit Torte, Baby Greens, Aged Balsamic Glaze
• Maple & Chili Grilled Vermont Quail with Corn Succotash
• Porcini Mushroom Gnocchi, Sage Cream Sauce
• *Buttered Poached Maine Lobster, Leek Fondue, Saffron Tomato Broth
• Prosciutto Di Parma, Fig Salad, Parmesan Wafer & Lemon
• Smoked Bay Scallops, Jicama & Wakame, Soy Ginger Glaze

Soups

• Roasted Corn Chowder with Fine Herbs
• Lobster Bisque with Aged Sherry & Profiterolle
• Watermelon Gazpacho with Tomato & Cucumber Salsa
• Tomato & Fennel Bisque, Focaccia Croutons
• Caramelized Onion Soup with Gruyere Cheese & Forest Mushrooms
• Truffled Potato & Leek Bisque with Crème Fraiche
• Saffron Mussel Bisque with Belgian Endive

Salads

• Simply Greens, Tiny Tomatoes, Candied Pecans, Roasted Onion Vinaigrette
• Local Organic Greens, Pickled Persian Cucumbers, Tiny Tomatoes & French Radish
• Wedge of Iceberg Lettuce with Local Bleu Cheese, Toasted Almonds & Bacon Bits
• Maple Brook Farms Fresh Mozzarella, Cured Tomatoes, Lambs Lettuce
• Roasted Yellow & Ruby Beets, Arugula & Frisee, Vermont Chevre, Pistachios
• Trapp Zesty Caesar – Parmesan & Garlic Croutons, White Anchovies

~ Second Course ~

Entrees

• Pan Seared Salmon, Sweet Potato Mash, Grilled Broccolini, Lime Beurre Blanc
• Poached Atlantic Halibut, Grilled Corn, Tomato & Olive Relish
• Caramelized Jumbo Sea Scallops, Arugula Pesto Polenta, Wilted Greens, Aged Balsamic Caramel
• Seared Rare Tuna Loin, BabyBok Choy, Jasmine Rice & Soy Ginger Glaze
• Misty Knoll Farms Chicken Breast, Roasted Root Vegetables, French Beans, Maple Lime Glaze
• Braised Beef Short Ribs, Parsnip Puree, Wilted Seasonal Greens
• Grilled Beef Tenderloin, Dauphinois Potatoes, Asparagus, Port Wine Sauce
• Smoked Korobuta Pork Chop, Fresh Apple Sauce, Horseradish Whipped Potatoes, Mustard Jus
• Artichoke Ravioli with Porcini & Truffle Broth
• Home Made Vegetable Lasagna with Parmesan, Oven Roasted Plum Tomatoes

~ Third Course ~

Desserts

• Apple Strudel with Vanilla Whipped Cream
• Black Forest Cake, Brandy Sauce
• Linzertorte, Raspberry Coulis
• Maple Cheesecake, Anglaise
• Sacher Torte, Apricot Glaze
• Warm Chocolate Bread Pudding, Pistachio Sauce
• Fresh Berries, Spiced Rum Sabayon
• Caramelized Pineapple & Coconut Upside Down Cake with Rum Creme Anglaise

*Customized dishes, dietary restrictions and chef consultations are always available on request.

All Buffets are priced for a minimum of 30 guests
Served with a Selection of Artisan Breads & Vermont Creamy Butter
Teas & Trapp’s Own Blended Coffee

Trapp Hill Barbecue

• Trapp Highland Grass Fed Beef & Black Bean Chili with Spicy Corn Muffins
• Hearts of Romaine Lettuce, Sun-dried Cherries & Boucher Blue Cheese
• Baby Potatoes with Grain Mustard & Celery Seeds
• Grilled Trout with Grilled Lemons, Brow Caper Butter
• Maple & Chili Marinated Free Range Chicken with Maple Barbecue Glaze
• Grilled Beef Rib Eye with Bourbon-Chipotle BBQ Sauce
• Roasted Corn on the Cob with Sweet Butter
• Garlic Green Beans
• Warm Iron Skillet Apple Cobbler with Sweet Cream
• Cinnamon Chocolate Brownies
• Maple Crunch
   

 A Taste of Thailand

• Spicy Thai Seafood Soup with Lemongrass
• Thai Beef Salad with Cucumbers & Tomatoes
• Mesclun Greens with Ginger Vinaigrette
• Thai Shrimp Summer Rolls with Lettuce, Mint Leaves & Thai Dipping Sauce
• Green Vegetables Curry
• Masaman Chicken Curry
• Red Curried Shrimp & Potatoes
• Jasmine Rice & Seasonal Vegetables
• Seasonal Fresh Fruit
• Coconut Cake
• Tapioca with Melon & Sweet Coconut Milk
   

New England Coastal Celebration

• Creamy Razor Clam Chowder with Buttermilk Biscuits
• Select Lettuces with Pickled Fennel, Oranges & Bermuda Onion
• Jumbo Shrimp, King Crab, Oysters on Ice with Sambuca Cocktail Sauce & Lemon
• Maine Lobster, Mussels & Clams, Kettles of Old Fashioned Court Bouillon
• Grilled New York Sirloin Steaks with Basil Chili Butter
• Free Range Chicken with Country Maple Barbecue Sauce
• Corn on the Cob, Buttermilk Mashed Potatoes
• Cupcakes, Rice Crispy Treats, Ice Cream Sandwiches
• Peach & Vanilla Cobbler

Austrian Fare

• Alpine Mushroom Soup
• Austrian Lobster Cocktail
• Local Greens with Assorted Vinaigrettes
• Austrian Trio of Charcuterie, Pork Pate with Condiments
• Wiener Schnitzel with Spaetzles & Fresh Lemon
• Bratwurst with Sauerkraut
• Salmon Donau with Hazelnut & Lemon Butter
• Buttered Seasonal Vegetables
• Sacher Torte, Applestrudel , Linzertorte & Black Forest Cake

Little Italy

• Minestrone
• Maple Brook Farms Fresh Mozzarella, Vine Ripened Tomato & Basil Oil
• Local Baby Greens, Lemon Marinated Artichokes, White Balsamic Vinaigrette
• Marinated Olives & Cured Tomatoes
• Chicken Saltimbocca
• Seared Sea Bass with Roasted Fennel
• Herb Crusted Petite Sirloin, Garlic Jus
• Porcini Gnocchi with Wild Mushroom & Roasted Peppers
• Tiramisu, Cannoli, Amaretto Cup Cakes, Vanilla Pana Cotta