Catering for 200
THE cake made by Tremont 647's Pastry Chef Kat Craddock
Catering for 200 people can be quite difficult, especially weddings. Thanks to the awesome hard working team at Tremont 647 it went off without a hitch! here’s the menu and pictures
Passed
Appetizers
Oaxacan Cheese Papoosas
smoky sour cream
New England Scallops
wrapped in Applewood smoked bacon
Shrimp Ceviche
on plantain chips
Stationary
Appetizers
Chips, Salsas & Guacamole
salsa roja, salsa verde, guacamole
VT Butter & Cheese Company Cheese Platter
assorted cheeses & crackers
Black Bean & Queso Fresco Tamales
Buffet
Dinner
6:30pm
Station 1
Build Your Own Taco
Corn Tortillas-Cruncy & Soft
El Pasteur (grill roasted pork)
Chicken Chicharrones (seared chicken thighs)
Grilled Local Cod with cilantro & garlic
Grilled Veggies
All the fixin’s
guacamole, sour cream, queso fresco, shredded lettuce, tomatoes, limed sour cream
Station 2
Middle Eastern Station
Salt Cod Potato Cakes with chorizo vinaigrette
Roasted Leg of Lamb with saffron & white beans
Grilled Vegetable Salad
Minted Quinoa & Tomato Tabouli
Local Field Greens
buffet table almost ready.....
ok we're ready 'bring it!'
the amuse 'fall spiced pumpkin soup'
Chef Izzy working the carving station
pastry chef Kat putting the final touches on the cake
waiting to be on display.....