Banquets
Menus always subject to change due to seasonality and availability
Please for complete banquet information.
- Sample Menus -
Banquet Dinner Menu - Spring
3 Courses
($45 per person + Tax & 18% Gratuity – Choose 2 appetizers, 3 entrees, 2 desserts)
($37 per person + Tax & 18% Gratuity - Choose 1 appetizer, 2 entrees from chicken, pork, fish or vegetarian, 1 dessert)
Appetizers
Seared – Rare Ahi Tuna with a Cool Cucumber Salad
-or-
KTB Caesar Salad with Shaved Parmesan and Garlic Croutons
-or-
Fresh Asparagus Soup with Spring Herbs and Crème
Fraiche
-or-
Organic Mesclun with Toasted Almonds, Blue Cheese and Roasted
Beets
Entrees
Roasted Misty Knoll Chicken with Wild Mushrooms, Ramps and Fingerling Potatoes
-or-
Grilled Pork Tenderloin with Mashed Sweet Potatoes and Grilled Asparagus
-or-
Seared Halibut with an Artichoke, Sweet Pea and Potato Hash
-or-
Grilled Angus Ribeye with Blue Cheese Whipped Potatoes
and a Cabernet – Herb Reduction
-or-
Asparagus and Preserved Lemon Risotto with Vermont Goat
Cheese and Fine Herbs
Desserts
Cream Cheese Poundcake with Homemade Strawberry Ice Cream
-or-
Lemon Cream Tart with Orange Anglaise
-or-
Bittersweet Chocolate Pudding with Vanilla Cream
-or-
Open Face Chocolate – Coffee Sundae with Candied
Almonds and Vanilla Anglaise
Banquet Dinner Menu - Summer
3 Courses
($45 per person + Tax & 18% Gratuity – Choose 2 appetizers, 3 entrees, 2 desserts)
($37 per person + Tax & 18% Gratuity – Choose 1 appetizer, 2 entrees from chicken, pork, fish or vegetarian, 1 dessert)
Appetizers
Seared – Rare Ahi Tuna with a Cool Cucumber Salad
-or-
Salad of Pete's Greens with Sweet Grapes, Toasted Almonds and Goat Cheese
-or-
Heirloom Tomato Soup with Crème Fraiche and Fine Herbs
-or-
Cider Steamed Wild Maine Mussels with Aioli and Grilled Bread
Entrees
Roasted Misty Knoll Chicken, Cheddar Polenta, Green and Yellow Beans, Herb Salsa
-or-
Grill Roasted Pork Loin with Zucchini – Tomato Gratin
and Herb Jus
-or-
Grilled King Salmon with Garlic Whipped Mashed Potatoes, Sautéed Spinach,
Lemon–Butter Sauce
-or-
Grilled Angus Ribeye with Crispy Red Onions, Blue Cheese
Whipped Potatoes and an Herb – Red Wine Reduction
-or-
Tomato–Goat Cheese Fritters, Baby Arugula, Warm Tomato Vinaigrette
Desserts
Cream Cheese Poundcake with Fresh Local Berries and Cream
-or-
Lemon – Blueberry Tart with Vanilla Cream
-or-
Molten Chocolate Cake with Cherry – Vanilla Ice Cream
-or-
Warm Peach Crisp with Homemade Vanilla Ice Cream
Banquet Dinner Menu - Fall
3 Courses
($45 per person + Tax & 18% Gratuity – Choose 2 appetizers, 3 entrees, 2 desserts)
($37 per person + Tax & 18% gratuity – Choose 1 appetizer, 2 entrees from chicken, pork, fish or vegetarian, 1 dessert)
Appetizers
Seared Rare Ahi Tuna with a Cool Cucumber Salad
-or-
Salad of Baby Arugula, Apple and Green Mountain Blue Cheese
-or-
Roasted Pumpkin Soup with Toasted Pumpkin Seeds and Sage
-or-
The KTB Caesar Salad with Garlic Croutons and Shaved Parmesan
Entrees
Roasted Misty Knoll Chicken with Smashed Potatoes, Grilled Apple,
Vermont Apple Cider Reduction
-or-
Grilled Pork Loin, Creamy Sage Polenta, Roasted Fall Squash and Smoked Bacon
-or-
Seared Halibut, Endive, Buttered Sweet Potato Puree and Cabernet Reduction
-or-
Grilled Angus Ribeye with Crispy Red Onions, Blue Cheese Whipped
Potatoes, and an Herb – Red Wine Reduction
-or-
Herb Gnocchi with Roasted Wild Mushrooms, Butternut Squash and Sage
Desserts
Cream Cheese Pound Cake, Roasted Apple and Maple Cream
-or-
Pistachio Butter Cake with Roasted Pear and Vanilla Ice Cream
-or-
Molten Chocolate Cake with Homemade Cherry – Vanilla Ice
Cream
-or-
Apple Cake with Cinnamon Ice Cream and Butterscotch
Banquet Dinner Menu - Winter
3 Courses
($45 per person + Tax & 18% Gratuity – Choose 2 appetizers, 3 entrees, 2 desserts)
($37 per person + Tax & 18% gratuity – Choose 1 appetizer, 2 entrees from chicken, pork, fish or vegetarian, 1 dessert)
Appetizers
The KTB Caesar
with Shaved Parmesan and Garlic Croutons
-or-
Yellowfin Tuna Two Ways with Chile Aioli, Marinated Cucumbers and Arugula
-or-
Roasted Cauliflower Soup with Truffled Cream and Fresh Herb
-or-
Baby Greens, Toasted Pumpkin Seeds, Roasted Apple, Sherry–Shallot Vinaigrette, Grafton Cheddar
-or-
Herb Gnocchi with Braised Beef Short Rib and Roasted Carrots
Entrees
Misty Knoll Chicken with Roasted Root Vegetables and Garlic–Herb Jus
-or-
Mustard Crusted Vermont Pork Shoulder with Buttered Sweet Potato Puree, Braised Kale And a Cider‐Herb Sauce
-or-
Grilled Organic Shetland Salmon, Baby Spinach, Garlic Mashed Potatoes
And Lemon‐Butter Sauce
-or-
Grilled Angus Ribeye Steak with Crispy Red Onions, Blue Cheese Whipped Potatoes,
And a Port‐Green Peppercorn Reduction
-or-
Sage and Winter Squash Risotto with Toasted Hazelnuts
And Grated Parmesan
-or-
Grilled Vermont Beef Tenderloin with Brussels Sprouts, Roasted Mushrooms
And Fingerling Potatoes
($5 supplement)
Desserts
Cream Cheese Poundcake, Roasted Pear and Honey Ice Cream
-or-
Toasted Pistachio Cake, Caramel Apples and Caramel Ice Cream
-or-
Bittersweet Chocolate Cake with Zinfandel Cherry Sauce and Chocolate Sorbet
-or-
Warm Vermont Summer Raspberry Cobbler with Homemade Vanilla Ice Cream
Passed Hors D'Oeuvres
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$1.50 per piece
Homemade Potato Chip with Truffled Mashed Potato and Chive
Red Bliss Potato with House Smoked Salmon and Lemon Cream
Roasted Garlic and Green Mountain Blue Cheese Crouton
Misty Knoll Chicken Liver Pate
with Whole Grain Mustard On a Crouton
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$2.00 per piece
Crispy Potato Cake with Crème Fraiche and Caviar
Chilled Oyster on the Half Shell with a Shallot-Apple Mignonette
Maine Lobster Salad on Puff Pastry
Smoked Scallop and Roasted Pepper Stuffed Mussel
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