Have your ‘Cake and eat it too
with Skinny Pancake catering!!!

We source the most incredible produce, meats and cheeses available in Vermont through our fully & deeply developed network of local foods. Our delicious menu is always prepared using these fresh, seasonal & local ingredients in keeping with our deep & demonstrated commitment to supporting local agriculture.

Our catering packages feature an array of menu choice with options from conventional to creative. We are ideal for any event, large or small, fun or formal, and look forward to working with you.

Below you will find our basic catering packages, including dozens of sweet and savory crepes, creative "crepe creations", finger foods a full bar. The Skinny Pancake will gladly accommodate Vegetarian, Vegan & Gluten Free needs. Prices may differ for substitutions. We also have a full liquor license and can custom order your choice of local microbrew beer, wine & liquor.  

If for any reason you don’t see what you’re looking for on the menus, please contact us.  Our classically trained chefs are always ready and eager to work on specially designed menus that meet and exceed your needs.

Thank you for your consideration! 

-The Skinny Pancake Catering Team  

For questions & inquiries, please contact:

Kelly Coons
Director of Catering
802-999-3873
Catering@skinnypancake.com

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CATERING MENU:
Menu selection & confirmation of numbers needed 72 hours prior to any event.

BREAKFAST

The O.N.E. Breakfast
Vermont Artisan Coffee & Assorted Teas

Skinny Muffins

Organic Orange Juice & Local Apple Cider


The T.W.O. Breakfast
All O.N.E. Breakfast Offerings
Cabot yogurt & housemade granola

The Burlington Breakfast
All O.N.E. Breakfast Offerings

Fruit Salad

Mini Crepe Quiches

The Vermont Breakfast

Vermont Artisan Coffee & Assorted Teas

Organic Orange Juice & Apple Cider

A choice of 3 different Breakfast Crepes, made to order

***Request to add Skinny Muffins or Fruit Salad***

LUNCH PLATTERS

The Montpelier Platter
An Assortment of Crepe Wraps:
Curry-in-a-Hurry: Curried Chicken and Apple Salad, wrapped in a dill crepe with mesclun, tomatoes, and red onion
The Lumberjack: Local Ham and Cabot cheddar cheese, wrapped in a scallion crepe with pesto mayo, mesclun, tomatoes, and red onion.
The Vegetarian: Roasted Red Pepper Hummus and Cabot Cheddar Cheese, wrapped in a sun-dried-tomato crepe with mesclun, tomatoes, and red onion. 
The State Street Show: A selection of savory crepes from our regular menu made to order. Comes with lemonade & apple cider, pickles, whole fruit, and a bucket of chips
 

STATIONARY APPETIZERS:  

Vermont Baked Brie

Apple cranberry chutney, spiced almond filling

Crudités & Dip Trio

Selection of local vegetables, crepe chips and Red Hen Bread with choice of dip: Herbs de Provence- India Pale Ale dip, Red Pepper Hummus, Chunky Hummus with Scallions, Basil-Sunflower Seed Pesto, Spinach & Artichoke, Skinny Salsa

Vermont Artisanal Cheese Display

Local cheeses are picked based on availability and served with seasonal accompaniments

Vermont Charcuterie Board  

Local pates and hand-made charcuterie produced by our own chefs utilizing local meats.  Whole grain mustard, pickled onion, house made chutney.

Seasonal Fruit Display 

The freshest fruit available

Classic Antipasti 

Italian cured meats, fresh tomatoes and peppers, seasonal Bruschetta, local greens and Chucky hummus with Scallions.

The Skinny Salad

Local Mesclun greens, crisp cherry-grape tomatoes, Boston Post Farm chevre, seasonal fruit, served with our house maple-cider vinaigrette.

The Healthy Hippy Salad 

Arethusa Farms Roasted Beets, Jasper Hill Farm Bayley Hazen blue cheese, baby arugala, served with house-made creamy dill dressing
 
The Vermont Caprese Salad

Fresh tomatoes, Maple Brook Farm Burrata Mozzarella, Basil, Champlain Valley Apple Cider Syrup.

Pasta Salad

Rotini, Kalamata Olives, Tomatoes, and Feta Cheese tossed in our house Maple-Apple Cider Vinaigrette.

Caesar Salad

Romaine lettuce, house-made Croutons, Parmesan Cheese, and a house-made Caesar Dressing.

Smoked Salmon Extravaganza

Duck Trapp Farms Smoked Salmon, egg mimosa, capers, brunoise of Pete’s Greens Farms shallot.

Pesto-Sun-Dried Tomato Crepe Bites
 Sunflower Seed & Basil Pesto with Cabot Cheddar Cheese, Sun-dried tomato crepe wrap 

Ham & Cheddar Crepe Bites:

Winding Brook Farm Ham and Cabot Cheddar Cheese, Scallion crepe wrap with pesto mayonnaise

PASSED HORS D'OUEVRES 

Sweet corn griddle cake, pan roasted mushrooms, French tarragon sauce

Winding Brook Farm pulled pork, honey-rosemary butter, braised red cabbage, heirloom apples

Maple brook farm maple smoked mozzarella, Grilled Red hen baguette, heirloom tomatoes, local basil, cider reduction

Willow Hill Farm’s sheep’s milk cheese, Vermont Herb & Salad Company bitter greens, cucumber, hazelnut vinaigrette

Grilled Boyden Valley Farm Flank Steak, marinated tomato, wasabi aioli, herbed flat bread

Prosciutto wrapped chicken with sage and Fontina cheese

Lime and cilantro spiced crab on fried tortilla chips with avocado

Mushrooms stuffed with spinach, artichoke, and parmesan 

Zucchini and Boston Post Farms goat cheese tartlet, citrus dressed greens

Assorted Tea Sandwiches:

Chicken Waldorf salad, Curry chicken salad, Hummus and grilled vegetables, Tuna salad with cornichons, shrimp salad 

Beef Tenderloin Crostini with caramelized onions & boursin cheese 

ENTREES

Baked Penne Lasagna

Layers of Boyden Farm Beef Bolognese sauce, penne pasta, and local cheese. Make it vegetarian with local grilled squash and marinara sauce.  

Roasted Misty Knoll Farms Turkey

Champlain Valley  Apple chutney, Pete’s butternut squash puree

Switchback BBQ Meat loaf

Cabot cheddar, fried onions & local mashed potatoes

Grilled Boyden Farm Flank Steak

Chimichurri butter, roasted Roma tomatoes,  Warm potato salad with Winding Brook Farm bacon and tarragon   

Moussaka en Croute

Winding Brook Farm Lamb, tomatoes, artichoke, and grilled eggplant wrapped in flaky puff pastry 

Memphis Style Grilled Pork Loin  

Winding Brook Farm Bacon and Cannellini Bean Hash, red onion marmalade
 

DESSERT CATERING:

** Crepes mad e to order will be subject to a $50 staffing fee for the first 2 hours of service and $15/hr thereafter.

Champlain Valley Apple Crumble with Wilcox Farms vanilla bean ice cream

Blueberry crisp with Wilcox Farms Vanilla bean ice cream

Vermont Maple Crème Brulee 

The Pure & Simple

Vermont Artisan Coffee & Assorted Teas

Assorted Cookies, Brownies, and Cupcakes

The Bananaganza

 All Pure & Simple Dessert Offerings

Assorted Ingredients for a Make-your-own-Sundae Bar

The Lovemaker

All Pure & Simple Dessert Offerings
A choice of 3 different Dessert Crepes, made to order 

***Crepes made to order will be subject to a $50 staffing fee for the first 2 hours of service and $15/hr thereafter 

 

BAR SERVICES

Alcohol order confirmation is needed one week prior to any events

Cash Bar

2 Vermont Microbrews on Tap

1 or 2 Red Wines

1 or 2 White Wines

Cash Bars will be subject to a $50 staffing fee for the first 2 hours of service and $15/hr thereafter

**There is a minimum sales quota of $250; if this amount is not reached, the

difference will be charged to the host organization**

Hosted Bar

2 Vermont Microbrews on Tap

1 or 2 Red Wines

1 or 2 White Wines 

 

Hosted Bars will be subject to a $50 staffing fee for the first 2 hours of service and $15/hr thereafter

**Beer is sold by the keg (5 or 15 gallons) and wine is sold by the case (12 bottles). Prices will vary depend on type and amount of alcohol chosen. Per

  VT State Law, all alcohol that is purchased and not consumed becomes property of The Skinny Pancake**
     

RESTAURANT RENTAL
 

The Skinny Pancake is available for rental any day after 3pm, for a maximum of 80 guests in Burlington and 35 guests in Montpelier. Pricing and availability will vary based on the day of the week and the season.

 

The Skinny Pancake can help you book a band! Tell us your budget and what you are interested in and our Music Director will help you find the best fit.