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Please use this as a guide to build your selection of items for a lunch, dinner or an event. Some items may only be available in season. Chef Ashleigh Putnam and The Barefoot Gourmet take pride in crafting unforgettable experiences, tailored specifically to your event.

Call 802-249-7406 or email

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Passed or plated finger foods to start you off

Chocolate Maple Chicken Wings

This award-winning recipe delivers a beguiling flavor as Aztec meets Vermont

Peri-Peri Shrimp

This quintessential, spicy, Mozambique-Portuguese specialty, will delight your guests


Chicken, Pork, Beef - lively Thai spiced skewered meats served with sweet and sour cucumber dipping sauce

Mini Samosas

Aromatic beef-filled pastries served with home made mango chutney dipping sauce

Mini Empanadas

Mexican-spiced beef, chicken or pork-filled pastries served with pico de gallo dipping sauce

Bhajias (Chili Bites)

Indian-spiced potato fritters served with cucumber yogurt dipping sauce


Fragrant Indonesian celery fritters served with oriental dipping sauce


Chunky, the way it’s supposed to be, served with tortilla chips or fresh hot bread

Salsa Roja

A massively flavorful tomato based salsa fresca - we can adjust the spice level to your wishes

Salsa Verde

A blend of tomatillos and herbs, this green salsa is packed with flavor

Salsa Pineapple Habañero

This hot, sweet salsa is excellent with pork dishes

Littleneck Clam Plinkathon with Lemon Butter and French Bread

This delicacy can't really be described in text - ask me to explain this crowd pleaser

Smoked Salmon Plate

Delicate smoked salmon served with melba toast, scallions, crème fraiche, crumbled egg, capers and lemon wedges

Jeff Miesemer’s Crab Cakes

Crab, crab and more crab…not the weak-kneed things you get in many restaurants, thanks to my friend Jeff in Hershey, PA

Steen's Caviar Eggs

Caviar-filled egg halves draped with a sour cream and mustard sauce, courtesy of our good friend Steen in Aarhus, Denmark

Salt Potatoes in Butter

An upstate New York specialty that always impresses people with its huge flavor

Soups, Salads, and Breads

Double Thick Baby Clam Chowder

It's chow-dah! Brimming with baby clams, stuffed with bacon bits, and thickened with plenty of heavy cream

Corn Chowder

Vegetarian take on the clam chowder with fresh sweet corn

Italian Tomato Soup

Hearty, rich, and full of fresh veggies

Chilled Parsley Soup

An homage to that great cook, author and friend of Barry's, the late Virginia Bentley

Butternut Squash and Corn

Creamy and crunchy, just a bit sweet


A full-bodied and spicy Mexican specialty


From the Bayou of Louisiana to your bowl (or cup), choice of chicken or shrimp

Caesar Salad

Made properly and mixed fresh you can taste all the ingredients

Maple Mesclun Salad

With maple syrup apple cider dressing, our most popular salad

Tropical Fruit Salad

This doesn't have to be a dessert anymore, you're an adult - eat it anytime

Cole Slaw

Tangy, crunchy, and succulent

Homemade Sourdough

Handmade, dinner rolls or baguettes

Rye Bread

Rolls or loaves

Whole Wheat Bread

Rolls or loaves

Comfort Food

Hearty options to soothe your soul

Personal Meat Pies

The "fast food" of choice in South Africa, Australia, New Zealand and the UK. For a meal it is traditionally served with mashed potatoes, peas and gravy. Your choice of: Chicken, Beef, Lamb, Chicken Curry, Beef Curry, Lamb Curry, African Groundnut (Vegetarian)

Curry (Chicken, Beef, Lamb)

Barry mastered these intensely aromatic curry recipes growing up in Durban, South Africa, and has passed the tradition onto Ashleigh, who still captures the true complexity of flavors.


Nothing beats a hearty stew in the colder months - our renowned recipes are rich and succulent

Choice of: Chicken (New England or Swiss Italian, Beef, Beef Bourguignon, Irish Lamb , African Groundnut (Vegetarian)


True South African comfort food and always pleasing to the American palate – a Cape Malay spiced combination meatloaf/custard

Potjie Kos

Absolutely, purely South African – a layered stew with your choice of protein cooked in a three-legged cast iron pot over a fire. This is an event unto itself.


The king of Indian rice dishes, choice of chicken or vegetarian


The king of Spanish rice dishes, served with assorted fish and shellfish

Chili con Carne

An intensely spiced Mexican stew, rounded out with beer


Filled with your choice of carnitas, carne asada, grilled chicken, or grilled vegetables, with pico de gallo, rice, black beans, and sour cream


Just like grandma used to make - delicious hot with mashed potatoes or cold on a sandwich


Veal shanks braised in vegetables, herbs, and red wine

Shepherd's Pie

Savory ground lamb topped with buttery mashed potatoes and parmesan cheese

Oxtail Stew

Extraordinarily rich and fatty – not for the faint of heart

Milk-braised Pork Loin

Deliciously tender, juicy, and full of flavor

From the Grill

Unforgettable flame-grilled options from around the globe

Baby Back Ribs

Barry's famous "Wicked Good" BBQ sauce glazed onto slow-cooked ribs with a hardwood smoke finish

Chicken Quarters

1) Righetti Ranch Mop - A white wine, herbal tisane that is mopped onto the chicken as it is slowly cooked on an open fire
2) Glazed with Barry’s Wicked Good BBQ Sauce
3) Brushed with spicy Peri-Peri sauce
4) Marinated in a tantalizing teriyaki sauce

Whole Tenderloin

Righetti Ranch Mop - A red wine, herbal tisane that is mopped onto the meat as it is cooked on an open fire

Peri-Peri Prawns

Basted with the fiery Mozambique-Portuguese peri-peri sauce


Afrikaner style lamb kebabs marinated for more than 24 hours in spices and apricot jam

Jerk Pork Kebabs

A specialty of the Caribbean, these roar with heat and flavor

Lamb Chops

Simply and perfectly chargrilled with salt and pepper

NY Strip Steaks

Sea salt and Tellicherry pepper let the meat speak for itself

From the Oven

Baked and roasted delicacies to delight your guests

Planked Salmon

Dill-topped salmon fillets quickly roasted on cedar planks

Roast Chicken or Cornish Game Hens

1) Mediterranean herbs - rosemary, sage, marjoram
2) Tandoori - a heady blend of Indian spices
3) Mexican - a blend from South of the border
4) Maple glazed - a Vermont specialty

Roast Turkey

Rubbed with herbs and nutmeg, can be deboned and stuffed if desired

Roast Duck

Crisp-roasted and served with a savory-sweet orange sauce

Chicken Breasts

1) Italian – coated with Italian mixed herbs and chopped shallots
2) Teriyaki – marinated in teriyaki sauce.

Prime Rib

Rubbed with our house blend of sea salt, pepper, garlic, and nutmeg

Leg of Lamb

Herb crusted with rosemary and garlic

Fresh Ham n' Cracklin

Dry rubbed with an Aztec flair


Choose chicken, pork, beef, shrimp, seafood combo, or tofu


The spicy Mozambique-Portuguese favorite

Sweet n' Savory Curry Cream

Accented with Durban curry, cream, and maple syrup

Sweet Basil

Onions, ginger and garlic with fresh basil leaves


Tangy Japanese teriyaki sauce


Fresh garden herbs, garlic, extra virgin olive oil


Pastas and other grains

Handmade Egg Noodles

Simply delicious, with butter or extra virgin olive oil

Garlic Parsley Pasta

Cheesy Pasta

Fettuccini Alfredo

A Classic -rich and creamy


Spring onions OR garlic AND/OR mushrooms OR squash


Basil & Tomato

Tossed with penne, chicken available

Spaghetti with Rubies

A spectacular plate of spaghetti tossed with garlic, extra virgin olive oil and roasted beet cubes


Meat or Vegetarian

Spaghetti Bolognese

A classic beef and tomato sauce, enhanced with gremolata

Mac & Cheese

Made with (Vermont Cheddar and...) - everyone's favorite!


Delectable accompaniments to balance your menu


Roasted with butter and lemon juice

Petit Pois

Peas with butter and fresh mint

Zucchini strips

Roasted with salt, pepper, and olive oil

Haricots Verts

Cooked the traditional French way, in butter

A Midsummer Night's Beans

Cannellini beans with onions, garlic, fresh tomatoes, and parsley


Steamed (or roasted?)

Baked Potatoes


Yorkshire Pudding

Homemade Biscuits

Buttery, soft, and flaky


Something for every sweet tooth


Choose: strawberry rhubarb, blueberry, raspberry, apple

Famous Chocolate Chip Cookies

World renowned!

Jeanette's Melktert

Barry's sister's famous recipe - a mildly sweet custard pie from the Afrikaner oven


Incredible crepes filled with cinnamon sugar and topped with cream and lemon juice

Dinny’s Chocolate Icebox Cake

It doesn’t get any chocolatier than this

Steam Pudding

A dense sponge dome cake with thick golden syrup summit steamed right into it

Lemon Sponge Souffle

Intense lemon curd with a baked sponge top

Buttermilk Panna Cotta

Vanilla flan surrounded by fresh strawberries


Chewy chocolate brownies with a hint of mint


Intensely sweet twisted doughnuts from the Afrikaner kitchen

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