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Jane Pomykala has hot house tomatoes ready for us to start serving this weekend!  Pictured above is a simple, but delicious, tray of herb toasted crostini spread with a mixture of minced fresh and our house cured tomatoes garnished with tangy Vt Goat Cheese.

Summer is in full swing with temperatures in the 90’s!  It is this time of year that we think of light, fresh appetizers like our Imperial Rolls!  Pomykala’s now has fresh basil; there is plenty of mint and cilantro in our garden and we can pick up the other ingredients in one of Burlington’s Asian Markets.  Fresh herbs, grated carrots, Native alfalfa sprouts & rice noodles all wrapped in rice paper make up these colorful Vietnamese inspired bites dipped in Hoisin, Peanut or Sweet Chile Sauces.  Light, Summery & Refreshing!

Food & Wine SPRINGS Eternal @ Grand Isle Lake House  with  Donald McDonald of Farrell Distributing

Poema Extra Dry Cava

Ch.  Moncontour Jovly Vouvray

Ramp Crostini with VBC’s Goat’s Milk Feta & Honeyed Truffle Oil

Gemtree Tadpole Chardonnay~Viognier

Yellow Curried Pork Loin over Macadamia & Lavender Rice

Illuminati Campirosa

Shrimp & Crispy Prosciutto over Greens with Strawberry Rosé Vinaigrette

Michael & David Petite Petit

Naked Earth Vin Rouge

Lamb Pasta Bolognese with Grilled Mushrooms

Windmill Zinfandel

Chocolate Torte with Zinfandel Sauce & Toasted Almonds

Reservations Required, Please Call 372.5024

~$65 Per Guest~

Hello everyone!  Sheryl has been busy putting together menus for the upcoming season, as well as designing a Facebook page for us.  Please become a Fan and leave us a comment, we’d love to hear from you!  We have some lovely photos of past weddings and are looking forward to adding more from the 2010 season.   Thank you!

Grand Isle Lake House Face Book Page

 We always look forward to our annual chive bed  blossoming in beautiful lavender flowers that can be used for both final garnish as well as a wonderful chivey zing!   Bev will also tend and harvest edible flowers from several pansy, violet and nasturium plants we will use to add that special touch to platters and salads.

Seared Free Range Chicken from Misty Knoll Farms  in New Haven, VT served with VT Maple~Ginger Sauce & Grilled Spring Asparagus.

This was an incredibly gorgeous wedding!  One of my favorite colors is pale pink, and Jenny used this color to perfection throughout her wedding.  The pink sash on Jenny’s dress was a beautiful touch and Flowers in Season did a wonderful job as always – the flowers complemented everything perfectly.  Even the cake from Mirabelle’s was raspberries and cream – all the elements were fresh and beautiful. 

Paul and Jenny live in Boston, and we had such a great time working with them.  I’m hoping to have some photos to post of their day – check back soon!

A wonderful couple – Lindsay a newly graduated medical student, and Caleb, who works on the family farm – had a lovely day for a wedding at the Lake House.  The couple danced to “She Thinks My Tractor’s Sexy” – very apropos for these two!  Their menu consisted of some of my own personal favorites:  Black Bean & Corn Empanadas with Salsa Cream, Bacon Wrapped Scallops, and Vermont Apple & Brie Stuffed Chicken Breast with Maple~Ginger Sauce.  So delicious!!

We wish Lindsay and Caleb all the best as they embark on their life together, and possibly take over the family farm?!

This was a wonderful celebration with so many fun and beautiful elements.  Alex is a  lighting designer in Boston, and her friends all banded together to execute her vision of  a dance floor on the lawn, lit with a canopy of white lights.  It was a gorgeous night, and the Lake House never looked so beautiful.  Alex and Ashley also wanted the trees on the outskirts of the lawn uplit, and so the guests danced the night away on a perfect summer evening.  Congratulations Ashley and Alex!