Willy's Catering Services

Willy's Catering Services

The Village Inn of East Burke

featuring

Chef Christopher Willy

chris_willy@hotmail.com. --- (802) 274-8226 --- villginn@yahoo.com

Thank you for your interest in Willy's Catering Services for your upcoming function. As you consider our various suggestions, please keep in mind that we will gladly accommodate your individual tastes and requirements.

We service all size events and cuisines. If there is a specialty you desire and can't find it on our menu, we will be happy to accommodate you and design a menu that is unique to your event.

~Willy's Intimate Dinners~

Don't feel like preparing dinner? Willy's will prepare a ready made dinner at your home or delivered to your door within the Burke and Lyndon community. Reservations required please.

~Appetizers~

Gruyere cheese croquette
With fried parsley and nutmeg bechamel

Fried saffron risotto cakes
With fresh smoked tomato sauce

Spiced pork wontons
With spicy Asian dipping sauce

Smoked Thai chicken spring roll
With sweet chili sauce

Salmon and wild mushroom roulade
With whole grain mustard

Fried or steamed Asian dumplings
With sweet teriyaki dipping sauce

Potato billini and caramelized spiced apples
with creme fraiche

Smoked salmon or Norwegian gravlox
With garlic crustini and creme fraiche

Chicken wing trio
Classic buffalo, spiced ginger teriyaki, southwestern spice rubbed

Fried pork and ginger wontons
with sweet soy dipping sauce

Shooters
Chilled summer gazpacho shots
Spicy tomato and basil oyster shots
Warm borscht with creme fraiche shots

Crudites platter
The classic mixed vegetable platter with several unique vegetables including crimini mushrooms, scallions, radishes, cauliflower, celery hearts, carrots and broccoli floretes,
with a garlic infused dipping sauce

Cheese platter
Local Vermont cheeses,
with grilled crustini, fresh fruit, whole grain mustard and a balsamic reduction

Sushi and sashimi platters
California, Ahi tuna, salmon, white fish, and vegan rolls
with pickled ginger, wassabi, and sweet soy sauce.

Oysters on the half shell
With a trio of sides including Champaign mignonette, cocktail, and Pico de Gailo sauce

Ceviche salad canapes
Fresh seafood ceviche including, shrimp, scallops, squid, octopus, and mussels

Potato crisps
Potato skins fried to a golden crisp tossed with garlic parsley and shaved Parmesan

Tea pin wheel sandwiches
A perfect item for those afternoon gatherings, a trio of tea pin wheel sandwiches

Fried Potato Gnocchi
A fried traditional Italian appetizer
with a confit of smoked tomatoes

Flat bread pizza canapes
with a roasted garlic and tomato sauce, fresh basil, and smoked Gouda

Mixed Grill satays
A mixture of beef, chicken, pork, and vegetarian
with roasted pineapple compote

Oysters Rockefeller
A classic appetizer served au gratin

Empanadas
Beef, cheese, and chicken empanadas
Fried to a golden crisp

Farmers pate platter
A savory country pate with grilled baguettes and whole grain mustard

Frito misto platter
A cornucopia of fried foods including, calamari, halibut, salmon, scallops, oysters mussels, and lemons served with a spicy remoulade

Smoked trout canapes
Rainbow trout, smoked and served on a potato and basil aioli canape

~Starters~

Winter vegetable salad
with bacon sage dressing

Seared deep-sea scallop
With shaved roasted fennel and red beet vinaigrette salad

Roasted winter squash bisque
With spiced cream swirl

Roasted corn and bacon white chowder
A good hearty winter dish

Classic romaine caesar
Hearts of romaine, shaved regiano cheese and garlic crustini

Chilled summer gazpacho soup
A refreshing vegetable soup

Field green salad
with crumbled Gorgonzola grilled pears, and candied almond vinaigrette

Goat cheese cured olive and sun dried tomato streusel
with balsamic reduction

A cucumber banded field green salad
with raspberry vinaigrette

Ahi tuna roll
with spicy Asian slaw and wassabi aioli

Puree of asparagus soup
with fresh cracked pepper

Baked Brie
with roasted garlic, tomato compote and garlic crustini

~Entree selections~

Roast herb and garlic crusted chicken with white demi wine sauce, Parmesan potatoes and saut ed greens

Braised Osso Buco
With cheddar corn polenta and roasted winter vegetables

Roast Atlantic salmon
With blackened corn and tomato concasse salsa

Roast cod provencal
With a fresh garlic tomato butter sauce

Seared halibut
With caramelized shallot merlot sauce, sauteed greens, and thyme infused basmati rice

Roast tenderloin of beef
With a shallot bordelaise sauce and roasted red bliss potatoes

Steak frits,
Grilled beef eye or sirloin round with bistro style fries and zinfandel butter

Roast Prime rib
cooked to your liking
with fried rosemary au jus, horseradish infused potatoes, and roasted sprouts

Braised lamb shanks
with wassabi whipped potatoes and smoked slow roasted tomatoes

- Braised duck
with fresh papperdell pasta and roasted butternut squash cream

Stuffed 12 oz pork chop
with whole grain brown mustard honey glaze, roasted apples, and cheddar corn polenta

Grilled New York sirloin
with twice baked potato and butter glazed green beans

Savory roast half duck
with apples calvados, herbed garlic rice and braised Swiss chard

Roast leg of lamb
with buttered herbed potatoes and glazed winter squash

Grilled baby eggplant, stuffed with couscous and roasted garlic and tomato compote

Roast vegetable napoleon
Grilled red pepper, eggplant, and mushroom with roasted garlic and tomato

Roast Cornish game hen
With a mulberry fig sauce, thyme infused basmati rice and grilled asparagus

Rosemary and sage crusted grilled venison with blue cheese gratin and haricot verts

Roast grouper in a bouillabaisse sauce
With saffron basmati and a shaved fennel / blood orange salad

~Theme Dinners - - Our Specialty~

Clam Bake
Who needs the coast, when you can do it in your back yard
Bushels of clams, lobsters, mussels, potatoes, corn on the cob, dipped in melted butter with lemon

Whole Roast Suckling Pig
Serves 20 to 100. Perfect for a summer BBQ. Bacon cheddar corn bread, New England baked beans,
warm red bliss potato salad, rolls, and coleslaw

Roast Steamship Round
A lot of beef for a lot of people serves 80 to 100
With corn on the cob, roast red bliss potatoes, and field green mesculin salad

Chicken and Ribs
All you can eat chicken and ribs smothered in BBQ sauce with coleslaw, pasta salad, and a fresh
garden salad, served with fresh baked bread

Surf and Turf
Beef top rounds marinated for 36 hours and cooked to perfection, paired with a steamed whole lobster, corn on the cob, garden salad, and rolls.

Octoberfests
May include
Bratwurst, crown roast loin of pork, knackwurst, sauerbraten, rouladen, sauerkraut, braised red cabbage , hot german potato salad, potato pancakes, spatzle, dumplings, peasant country sourdough rye bread, and pumpernickel

Spaghetti Bake
All you can eat spaghetti dinner with mountains of garlic bread, fresh garden salad

~Desserts~

Chocolate Nemesis
Flourless chocolate cake with stone fruit compote

New York Style Cheesecake
With marbled cinnamon throughout served
with a Grand Manier anglaise

Spiced Pumpkin Pie
With candied seed brittle and cinnamon whipped cream

Apple tartan with vanilla ice cream
A traditional French dessert with carmelized apples, puff pastry
and smothered in ice cream

Frozen white souffle
5 inches tall with spiced pumpkin anglaise

Black Forest cake with coffee chocolate glaze
Rich chocolate cake with candied cherries and white chocolate frosting

Linzertorte
Spiced almond crust with raspberry filling

Creme caramel
Rich cream custard
with caramelized sugar top

Seasonal fruit cobbler
with spiced ginger whip cream

Warm apple crisp
with vanilla ice cream
Just like mom used to make

Banana and white chocolate cream torte
like a banana cream pie but so much better

Traditional tiramisu
A rich dessert flavored with espresso

Strawberry shortcake
Flaky biscuits mounded sky high with strawberries and whipped cream ~Breakfast~

Wedding and special occasion cakes
made to your specifications

~Breakfast~

Continental Breakfast
Coffee, tea, juice bar, assorted fruits, yogurts and breakfast pastries

Breakfast Buffet
Eggs any style, crepes, French toast, pancakes, includes any of the following
Baked Ham, bacon, sausage, homemade corn beef hash, home fried potatoes, fruit display, and juice bar

Platter sampler
A selection of the following platters
Pastry platter- includes three types of pastries
Fruit platter- with up to 5 types of fruit
Baked goods platter - an assortment of muffins, bagels, scones, and breads
Desert platter- four types of individual portioned samplers of our desserts
Cold cut platters- six types of cheeses, deli meats, and sausages

For current pricing and estimates, please call or e-mail chef Chris Willy at the above contacts
All prices are exclusive of Vermont rooms & meals tax ( 9% ) and 18% gratuity