"A Mid-Summer Night's Dream"
Fox Creek Inn
Chittenden Vermont
2004 Culinary Weekend Menus

Menu Index

Feel Free to browse the entire page of menus or use these links to jump to a specific menu.

Friday - Afternoon Tea 

Friday - Dinner 

Saturday - Breakfast 

Saturday - Eight Course Wine Dinner 

Lemon Poppy Seed Sweet Bread
Earl Gray Hot and Iced Tea

Friday - Dinner

Appetizer - Choice of:
Asparagus Tart
Shrimp In Brandied Cream Sauce
Cold Green Bean and Mint Soup

Salad
 Café Boulud’s Heirloom Tomato Salad with Pesto and Goat Cheese

Entree – Choice of:
Roast Salmon with Bell Pepper Tomato Vinaigrette
Roast Pork with Apricot and Shallot Stuffing
Above Served With Herbed Roasted Potatoes, Baby Carrots and Onions
Mushroom Stroganoff over Linguini
Almost Brioche Challah Bread

Dessert – Choice of:
Deep Dish Raspberry-Black Cherry Pie with Vanilla Bean Ice Cream
Individual Scottish Berry Trifle
Chocolate, Raspberry & Toasted Hazelnut Ice Cream

Saturday - Afternoon Tea

Saturday - Eight Course Wine Dinner

Passed Hors d’Oeurvres:
Goat Cheese, Grape and Pistachio Truffles
Smoked Salmon Mousse and Cucumber Canapés
Smoked Turkey Bites

Langlois-Chateau Crement de Loire

Soup:
Corn soup with Nutmeg
Cheddar Sesame Biscuits

Rambauer Chardonnay 2002

Seafood
Warm Scallop Pudding with Cold Tomato Basil Juice

Joseph Drouhin Pouilly Fuisse 2002

Salad
Sugar Snap Pea and Cucumber Salad

Joseph Drouhin Pouilly Fuisse 2002

Charcouterie
Pheasant Terrine

Albert Bichot Santenay 1999

Intermezzo
Raspberry-Rosemary Sorbet

 Entrée
Peppery Beef Tenderloin With Bordeaux Sauce
Mashed Potatoes with Sage, Roasted Garlic and Caramelized Onions
Roasted Asparagus With Sage and Lemon Butter
Roasted Grape Tomatoes
Sage Cloverleaf Rolls 

Chateau Simard St. Emilion

Fromages
An Assortment of Continental Cheeses

Fox Creek JMS Shiraz 2000

Dessert
Cold Blueberry Soup with Orange Herbed Sorbet

Michele Chiarlo Nivole Moscato d'Asti

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