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

Hors D’oeuvres

Warm Passed Hors D’oeuvres

Boursin Stuffed Mushrooms
Cape Cod Blue Fish Cakes with Spicy Remoulade
Maple Glazed Bacon-Wrapped Scallops
Beef or Chicken Sate with Sesame-Soy Peanut Dipping Sauce
Maine Crab Cakes with Fresh Cilantro and Chipotle Aioli
Gourmet Vegetable Potstickers with Thai Sweet Chili Sauce
Coconut Breaded Shrimp with Thai Sweet Chili Sauce
Smoked Chicken Quesadillas with Sour Cream and Salsa
Mini Beef Wellington with Bordelaise

Chilled Passed Hors D’oeuvres

Peruvian-Style Ceviche served on Roasted Sweet Potato
Seared Long Island Duck Breast Sashimi with Soy Reduction on a Crostini
Roasted Portobello Carpachio with Vermont Chevre on a Crostini
House-Smoked Rainbow Trout with Horseradish Cream on Pumpernickel-Rye Crostini
Spicy Tuna Nori Rolls with Wasabi and Soy Sauce
Fresh Maine Crab Salad Wrapped in Napa Cabbage served with a Citrus-Soy Sauce
Baby Cherry Tomatoes stuffed with Herbed Cream Cheese and Chives
Lemon and Pepper House-Smoked Salmon on English Cucumber with Dill Crème
Grilled Chicken Curry Salad Roll-ups
Poached Gulf Shrimp with Cocktail Sauce and Lemon

Stationary Hors D’oeuvres

Cheeseboard

Domestic and Imported Cheese with Fruits and Crackers

Vegetable Crudités

Assortment of Fresh Vegetables with Bleu Cheese and Ranch Dressings

Fresh Fruit Mirror

Sliced Melons and Pineapple with Citrus and Berries

Seafood Platter

Gulf Shrimp, Fresh Maine Crab Cakes, Smoked Salmon and Trout with Cocktail Sauce, Lemon, Capers, Red Onions, and Spicy Tomato Relish

Antipasto Platter

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

Smoked Salmon Platter

Smoked Salmon Platter with Fresh Baguettes and Crostini, Capers and Red Onions, Vine-Ripe Tomatoes, Hard Boiled Eggs, and Dill Crème

Reception Stations

Salad Station

Caesar Salad with Garlic-Herb Croutons and Shaved Asiago
Baby Field Greens with a Variety of Dressings
Vine-Ripe Tomato with Fresh Mozzarella and Garlic Lover’s Pesto
Baby Spinach, Roasted Red Peppers, Red Onions and Gorgonzola with a Bacon-Balsamic Dressing

Asian Station/Dim Sum

Pork Potstickers
Pork Siew Mai, Chicken Egg Rolls, Sesame Cha Su Bao
Chicken Won Ton, Asian Vegetable Nori Rolls
Grilled Beef Sate with Sesame-Soy Peanut Sauce

Pasta Bar #1

Portobello Ravioli with Spinach and Mushroom Alfredo
Spinach and Cheese Tortellini with Vodka Tomato Cream Sauce
Penne Pasta with Portobello Mushrooms, Vine-Ripe Tomatoes, Spinach and Pesto Sauce
Four Cheese Ravioli with Spicy Tomato Sauce
Chicken and Broccoli Alfredo

Pasta Bar #2

Marinara or Pesto Cream
Pasta: Tri-Color Cheese Tortellini or Linguini
Toppings: Roasted Red Peppers, Broccoli, Sautéed Onions, Roasted Mushrooms,
Shrimp, Chicken Breast, Baby Spinach, Diced Tomatoes, Parmesan Cheese

Chef’s Carvery

Pear Stuffed Pork Loin with an Apple Cider Jus
Roasted Leg of Lamb stuffed with Spinach, Feta, and Sun-Dried Tomatoes served with Mint Jus
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 Station

Petit Fours, Chocolate Truffles and Fruit Tarts

First Course Appetizers

Chilled

Fennel Seared #1 Tuna, Seaweed Salad, Sesame Seeds and Soy-Ginger Jus
House-Smoked Rainbow Trout with Fennel, Cress, and Fresh Citrus
Duck Liver Mousse with Grained Mustard, Quince Paste, and Garlic Crostini
Grilled and Chilled Gulf Shrimp with Roasted Tomato Horseradish Sauce
Roasted Portobello Carpachio, Truffle Oil, Vermont Chevre, and Roasted Red Pepper Relish
Peruvian-Style Ceviche Misto with Sweet Potatoes and Corn

Hot

Seared Sea Scallops with Hoisin-Lime Glaze, Scallions and Sesame Seeds
Crisp Proscuito-Wrapped Shrimp Skewers and Poblano-Smoked Tomato Relish served with Mango Coulis
Pan-Seared Crab Cake with Cilantro and Chipotle Aioli
Wild Mushroom Tartlet with Parmesan Anglaise
Maine Lobster Risotto Cake with Sweet Corn and Chorizo Puree and Chive Oil
Garlic-Thyme Marinated Quail with Cranberry Bread Pudding and Roasted Peach Chutney
Potato Gnocchi with Fresh Maine Lobster, Peas and Mushrooms in Cognac Cream Sauce
Braised Beef Short Ribs with a Crispy Potato Cake served with Baby Greens

Soups

Roasted Corn and Chorizo Chowder
Vermont Cheddar and Ale
Carrot-Ginger Soup
Roasted Pear and Butternut Squash Bisque
Lobster and Shrimp Bisque

Salads

Poached Pear and Endive Salad, Maytag Bleu Cheese and Port Vinaigrette
Baby Field Greens, Dried Cranberries, Vermont Chevre and Sherry Vinaigrette
Caesar Salad with Garlic-Herb Croutons and Shredded Asiago
Vermont Apple Salad with Spiced Pecans, Sharp Cheddar Cheese, Shaved Bermuda Onions and a Honey-Cider Vinaigrette
Crisp Romaine Leaves with Kalamata Olives, Feta Cheese, Tomatoes, Cucumbers, and Fresh Herb Vinaigrette

Entrees

Pan Seared Chicken Breast Picatta with Toasted Pappardelle Pasta
Garlic and Black Pepper Marinated Long Island Duck Breast with a Vanilla-Butternut Squash Bread Pudding and Cherry Port Jus
Herb Roasted Rack of Lamb, Sweet Potato Gratin, Brocolli Rabe and Mint-Infused Bordelaise
Bacon-Wrapped Beef Tenderloin, Roasted Fingerling Potatoes, Grilled Asparagus and Wild Mushroom Demi Glace
Roasted Portobello and Vermont Goat Cheese Napoleon, Slow Roasted Tomato Coulis, Balsamic Reduction and Fresh Homemade Pesto
Port and Cranberry Marinated Venison Loin with Rosemary New Potatoes and Bacon Lardoons with a Candied Shallot and Cranberry Compote
Grilled Veal Chop, Roasted Tomato and Saffron Risotto and Spaghetti Squash
Black Pepper Crusted Beef Tenderloin, Maytag Bleu Cheese and Crispy Bacon Mashed Potatoes,with a Grainy Mustard Demi Glace
Apple and Cheddar Stuffed Chicken Breast with Herb Roasted Red Potatoes and Maple-Cider Jus
Pan-Seared Atlantic Salmon with Grilled Tomato and Caper Relish served with Creamy Polenta
Surf and Turf : Bacon-Wrapped Filet of Beef with Bordelaise, Crab Stuffed Lobster Tail with Lemon Beurre Blanc, Fresh Asparagus and Garlic Mashed Potatoes
Pan-Seared Bass, Saffron Rice, Pineapple-Mango Salsa and Chili Oil
Pan-Fried Red Snapper Filet with a Crab Meat Beurre Blanc and Roasted Potato Hash
Grilled Atlantic Salmon, Braised French Lentils and Curried Cauliflower
Braised Lamb Shank with Giant Peruvian White Lima Bean Ragout and Wilted Greens
Wild Mushroom Ravioli in a Sun-Dried Tomato and Pesto Cream Sauce

Desserts

Warm Chocolate Cake with Chocolate Sauce and Cinnamon Whip Cream
Homemade Apple Crisp with Whipped Cream
Raspberry Upside Down Cake with Cream
Pumpkin Cheesecake with Anglaise Sauce and Toasted Pecans
Lemon Sponge Cake with Lemon Curd and Blueberry Coulis
Hummingbird Cake with Honey-Lemon Cream Cheese Frosting
Crème Caramel with Mini Assorted Cookies
Peruvian Style Arroz Con Leche with Raisins
Duet of Chocolate Mouse

Chocolate Fondue Fountain

Choice of Milk, Dark, or White Chocolate Fondue
Fresh Seasonal Fruit Skewers, Marshmallows, Pretzel Sticks, Banana Slices and Cream Puffs

Brownie Sundae Bar

Vanilla Ice Cream, Brownie Chunks,Chocolate Sauce, Chopped Walnuts, Sprinkles, Butterfinger Pieces,
Chocolate Chips, Sliced Strawberries, and Mini M&Ms

Dinner Buffets

Clambake Buffet

Mixed Garden Greens
Homemade Cole Slaw
Steamed Little Neck Clams
Maine Lobster with Melted Butter
Grilled Garlic-Herb Marinated Sirloin Steak with Balsamic Onion Marmalade
Parsley Boiled Red Bliss Potatoes
Steamed Corn on the Cob
Assorted Rolls
Strawberry Shortcake with Cream
Freshly Brewed Regular and Decaffeinated Coffee, and Tea with Lemon

Green Mountain Buffet

Roasted Butternut Squash Bisque
Fresh Garden Greens and Seasonal Garnishes with Two Dressings
Roast Vermont Turkey with Cranberry Chutney, Corn Bread and Sausage Stuffing
Roasted Leg of Lamb with Lamb Jus
Basket of Breads
Old Fashioned Apple Crisp with Cream
Freshly Brewed Regular and Decaffeinated Coffee, and Tea with Lemon

Summertime Grill-side Dinner

Vermont Cobb Salad
Roma Tomatoes, Fresh Cucumbers, Red Onions and Basil
Cilantro-Marinated Shrimp Skewers
Garlic-Thyme Marinated Chicken Breasts
Maine Lobster with Melted Butter
Sirloin Steaks
Corn on the Cob
All American Chocolate Cake
Fresh Fruit Cobbler

Summer Barbeque

Roasted Corn and Chorizo Chowder
Organic Baby Mesclun Greens with Two Dressings
Grilled Barbecue Chicken Breast
Grilled Strip Loin with Balsamic Onion Relish
Oven-Roasted Red Bliss Potatoes with Fresh Rosemary
Sweet Corn on the Cob with Melted Butter
Andrew’s “Almost Famous” Baked Beans
Cornbread and Buttermilk Biscuits
Seasonal Fruit Cobbler with Whipped Cream

In Addition

Honey-Raspberry Barbequed St. Louis Style Pork Ribs
Grilled Salmon with Tomato-Caper Relish
Grilled Trout with a Meyer Lemon Vinaigrette

Tuscany Buffet

Grilled Vegetables, Marinated Mushrooms and Artichokes, Roasted Red Peppers and House-Marinated Olives
Prosciutto, Mortadella, Sopresata, Provolone, Chevre, and Vermont Cheddar
Vine-Ripe Tomatoes, Fresh Mozzarella, and Basil
Sourdough Bread with Olive Oil, Pesto and Green Olive Tapenade
Caesar Salad with Parmesan Cheese and Garlic-Herb Croutons
Four Cheese Ravioli with a Vodka Tomato Cream Sauce
Penne with Sauce Bolognaise and Spinach
Grilled Swordfish with Tomatoes, Artichoke Hearts, and Olives
Warm Chocolate Cake with Cinnamon Whipped Cream
Italian-Style Cheese Cake with a Mixed Berry Compote