Menus

The Ponds at Bolton Valley Resort is proud to present the creative cuisine of our Executive Chef. Please take a look at these sample menus to see what might suit the taste and style of your event. Our Chef will be happy to meet with you to customize your menu, incorporate your ideas, and prepare a meal to surpass all your expectations.

We Have a Formal Seating Capacity for up to 300 People
and a Maximum Capacity of 400 for Large Group Functions
Special Dietary Requests and Children’s Menus and Pricing are Available

Packaged Menus

Heavy Hors D’oeuvres

Choice of Two Stationary Hors D’oeuvres
Choice of Five Passed Hors D’oeuvres

Stationary Hors D’oeuvres

Spinach and Artichoke Dip with Bread Points
Cheeseboard with a Fruit Garnish and Crackers
Vegetable Crudités with Blue Cheese and Ranch Dressings

Passed Hors D’oeuvres

Buffalo and Barbeque Chicken Wings with Blue Cheese Dressing
Avocado and Lemon Cream Cheese Crustini with Sweet Chili Sauce
Boursin Stuffed Mushrooms
Grilled Chicken Curry Salad Roll-ups
Polenta Fries tossed in parmigiano with a Honey Truffle Dipping Sauce
Gourmet Vegetable Potstickers with a Thai Sweet Chili Sauce
Chicken Sate with Sesame-Soy Peanut Dipping Sauce
Maple Glazed Bacon Wrapped Scallops
Coconut Breaded Shrimp with Thai Sweet Chili Sauce

Buffet Dinner

Hors D’oeuvres

Cheeseboard with a Fruit Garnish & Crackers
Coconut Breaded Shrimp with Thai Sweet Chili Sauce
Roasted Portobello Carpachio with Vermont Chevre on a Crostini
Gourmet Vegetable Potstickers with Thai Sweet Chili Sauce

Salad

Arugala Salad with Curried Strawberries, Toasted Pistachios, Maytag Blue Cheese and a Herb Balsamic Vinaigrette

Entrees

Accompanied by Garlic Mashed Potatoes and Seasonal Vegetables
Choice of Two:
Oven Roasted Moroccan Spiced Chicken with a Brown Butter Jus
Pan Seared Salmon with a Mediterranean Tomato-Caper Relish
Mushroom Ravioli with a Tomato-Pesto Cream Sauce
Grilled Strip Loin with a Slow Cooked Tomato & Onion Confit
Pear Stuffed Pork Loin with Apple Cider Jus

Dessert

Choice of One:
Warm Apple Crisp served with Vanilla Ice Cream
Raspberry Upside Down Cake served with Whipped Cream

Plated Dinner

Hors D’oeuvres

Cheeseboard with a Fruit Garnish & Crackers
Coconut Breaded Shrimp Basket with Spicy Remoulade
Maple Glazed Bacon Wrapped Scallops
Polenta Fries tossed in Parmigiano with a Honey Truffle Dipping Sauce
House Smoked Salmon Mousse in an English Cucumber Cup and Fresh Dill

First Course

Choice of One:
Roasted Butternut Squash Bisque
Vermont Apple Salad with Cheddar Cheese, Red Onion, Spiced Pecans
& Honey-Cider Vinaigrette

Entrée

Accompanied by Herb Roasted Red Bliss Potatoes and Seasonal Vegetables

Choice of Two:
Roasted Prime Rib of Beef with Sauce Bordelaise
Pan Seared Salmon with Grilled Tomato-Caper Relish
Oven roasted Chicken Breast with a Lemon-herb Butter Sauce
Roasted Pork Loin with a Maple-Cider Jus

Dessert

Choice of One:
Chocolate Layer Cake
Raspberry Swirl Cheesecake

Stationed Dinner

Hors D’oeuvres

Spicy Tuna Nori Rolls with Wasabi and Soy Sauce
Roasted Portobello Carpachio with Vermont Chevre on a Crostini
Chicken Sate with Sesame-Soy Peanut Dipping Sauce
Pork Belly BLT with shaved Napa Cabbage and Sun-dried Tomato Aioli on a Fried Polenta Cake

Antipasto Platter

Grilled Vegetables, Marinated Mushrooms and Artichokes, Roasted Red Peppers, Prosciutto, Mortadella, Sopresata, Provolone, Chevre, Vermont Cheddar and House Marinated Olives

Salad

Baby Field Greens Salad with Dried Cranberries, Vermont Chevre, and Sherry Vinaigrette

Mashed Potato Bar

Station Accompanied by Seasonal Vegetables
Mashed Russet Potatoes and Sweet Potatoes
Toppings: Shredded Cheddar Cheese, Blue Cheese, Sour Cream, Green Onions, Bacon Pieces,
Caramelized Onions, and Sautéed Mushrooms

Chef’s Carvery

Choice of Two:
Lemon-herb Roasted Turkey with Grandma’s Gravy and Cranberry Chutney
Maple-Mustard and Whiskey Glazed Vermont Ham with Orange-Cranberry Relish
Pepper Crusted Tenderloin of Beef with Creamy Horseradish and Natural Jus
Oven Roasted Steamship of Pork with Apple-Pear Chutney and Stone Fruit Salsa
Oven Roasted New York Strip Loin with Wild Mushroom Demi Glace

Dessert

Assortment of Cakes

Celebrations

 

VT Fresh Network

Appetizers

Fruit Table

Salmon
photos by Injoy Marketing