We have many dishes to choose from starting with passed hors d'oeuvres, a first course/appetizer and a choice of entrees served with seasonal vegetables, Bread Alone Organic Breads and Vermont butter.

We can also cater to gluten-free, vegetarian and vegan guests.

Seasonality drives the change in menus – we don’t do Strawberry Shortcake in winter, but we do embrace Gingerbread, Chocolate, Carrot Cake, Pumpkin, Maple Syrup and winter citrus.

Spring weddings feature local asparagus, English peas, rhubarb, snow peas, tender salads. Summer weddings showcase local berries, squash, herbs, heirloom tomatoes, local corn and peaches. Autumn weddings are showcase fall squashes, roasted vegetables, braised meats, apples and pears.

Local cheeses, eggs, milk, cream, butter, meats and poultry are featured prominently.

Filet mignon, Foie Gras, lobster and other so-called luxury ingredients are so much less interesting to me than exploring the simple luxury of a Madeleine made with farm eggs, the best butter & Nielsen Massey vanilla or a Roast Chicken, cooked to perfection with bronzed crispy skin, juicy meat, a gravy of meat drippings and potatoes mashed with local cream butter and chives.

SAMPLE MENUS

Click to enlarge menus. Email Agnes at agnes@agnesdevereuxcatering.com to design your custom menu.