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Home » About Vermont Tech » Entree Accompaniments

Entree Accompaniments


Market House Salad with Homemade Croutons and a Balsamic Vinaigrette
Iceberg Wedge with Maytag Blue Cheese
Caesar Salad with Homemade Croutons
Fresh Mozzarella and Tomato Stack with Fresh Basil
Pear and Fresh Spinach Salad with Warm Cranberry Dressing
Roasted Beets with soft Goat Cheese and Balsamic Glaze
Greek Salad with Feta Cheese and a Balsamic Vinaigrette


Choice of One:
Glazed Carrots Fresh Green Beans and Carrot Medley
Fresh Green Beans
Grilled Balsamic Zucchini
Sauteed Broccoli Rabe or Zucchini
Broccoli with Sauteed Carrots
Herb Crusted Broiled Tomato
Roasted Root Vegetables
Sauteed Mushrooms Fresh Spinach and Garlic Saute
Julienne of Carrots and Fennel with Pearl Onions
Roasted Fresh Seasonal Asparagus
Roasted Butternut Squash
Sauteed Fennel and Brussels Sprouts
Red Cabbage Braised

Choice of One:
Horseradish Mashed Potatoes
Caramelized Onion Mashed Potatoes
Mashed Sweet Potatoes
Oven Herb Roasted Potatoes
Oven Roasted Sweet Potatoes
Potatoes O'Gratin
Roasted Potatoes O'Brien
Roasted Fingerling Potatoes
Israeli Cous Cous
Basil Orzo
Ginger Jasmine Rice
Lemon Rice
Fontina Risotto Cake
Black Beans and Rice
Vegetable Risotto


Old Fashion Chocolate Layer Cake
Traditional Cheesecake with Fresh Seasonal Berries
Chocolate Molten Cake
Lemon Coconut Snowball Cupcakes
Cora's Red Velvet Cake
Additional Options:

Apple Caramel Bread Pudding
Tropical Fruit Napoleon
Designer Key Lime Pie
Chocolate Almond Ganache Cake
White Chocolate Raspberry Creme Brule

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