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 250 People
and a Maximum Capacity of 325 for Large Group Functions
Special Dietary Requests and Children’s Menus and Pricing are Available

Hors D’oeuvres

Choose up to 4 selections

Tier 1

Roasted Portobello Carpachio with Vermont Chevre on a Crostini
Avocado and Lemon Cream Cheese Crostini with Sweet Chili Sauce
Tomato, Mozzarella and Basil Skewer drizzled with a Balsamic Reduction
Spicy Tuna Nori Rolls with Wasabi and Soy Sauce
House Smoked Salmon Mousse in an English Cucumber Cup
Boursin Stuffed Mushrooms
Gourmet Vegetable Potstickers with Thai Sweet Chili Sauce
Grilled Chicken Curry Salad Roll-ups
Goat Cheese Stuffed Cherry Tomatoes with a Honey Thyme Drizzle and Fresh Cracked Black Pepper
Serrano Rolled Asparagus with Saffron Aioli

Tier 2

Chicken Sate with Sesame-Soy Peanut Dipping Sauce
Maple Glazed Bacon-Wrapped Scallops
Coconut Breaded Shrimp with Thai Sweet Chili Sauce
Antipasto Skewer
Mixed Wild Mushrooms On Brioche Toast with Chive Oil
Seared Sea Scallops with Hoisin Lime Glaze Scallions and Sesame Seeds
Pork Belly BLT with shaved Napa Cabbage and Sun-dried Tomato Aioli on a Fried Polenta Cake
Polenta Fries Tossed in Parmigiano Cheese with Honey Truffle Dipping Sauce

Tier 3

Smoked Chicken Quesadillas with Sour Cream and Salsa
Mini Beef Wellington with Bordelaise
Maine Crab Cakes with Fresh Cilantro and Chipotle Aioli
Beef Sate with Sesame-Soy Peanut Dipping Sauce
Seared Long Island Duck Breast Sashimi with Soy Reduction on a Crostini
Poached Gulf Shrimp with Cocktail Sauce and Lemon
Raw Oysters in a Half Shell topped Chimicharri served with Lemon Wedges
Rosemary Lamb Chops with Fresh Parsley and Mint Sauce

Stationary Hors D’oeuvres

Vegetable Crudités

Assortment of Fresh Vegetables with Bleu Cheese and Ranch Dressings

Fresh Fruit Mirror

Sliced Melons and Pineapple with Citrus and Berries with a Vanilla Mint Yogurt Dipping Sauce

Cheeseboard

Local Vermont Cheeses with Fruit Garnish and Crackers

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

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

Raw Bar

Poached Gulf Shrimp, Oysters and Clams in a Half Shell, Smoked Salmon with Cocktail Sauce,
Lemon, Capers, Red Onions, and Spicy Tomato Relish

Smoked Seafood Platter

Mussels, Clams, Oysters, House Smoked Salmon, Scallops, Rock Shrimp and Trout
with Red Onions, Tomatoes, Hard Boiled Eggs and Dill Crème Friache

Plated Dinners

Choice of Soup or Salad

Soup Course

Roasted Corn and Chorizo Chowder
Vermont Potato Cheddar and Ale
Carrot-Ginger Soup
Roasted Pear and Butternut Squash Bisque
Lobster and Shrimp Bisque
Chilled Melon Soup
Minestrone
Gazpacho

Salad Course

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

Entrees

Choose Three Entrée options for your guest. All Entrees include Chef’s Choice Vegetable when appropriate and Assorted Rolls on each table. Final Counts Due 14 Days Prior to Your Event

Wild Mushroom Ravioli in a Sun-Dried Tomato and Pesto Cream Sauce
Grilled Tofu marinated in Fresh Lime, Soy Sauce and Cumin served with a Mango Pineapple Salsa on a Bed of Arugula
Four Cheese Ravioli in a Vodka Cream Sauce
Roasted Portobello and Vermont Goat Cheese Napoleon, Roasted Tomato Coulis, Balsamic Reduction and Fresh Pesto
Pan-Seared Chicken Breast Picatta with Fettuccini Pasta
Apple and Cheddar Stuffed Chicken Breast with Herb Roasted Red Potatoes and Maple-Cider Jus
Grilled Porterhouse Pork Chop with Sharp Cheddar Grits and a Maple Bourbon Glaze
Pan-Seared Atlantic Salmon with Grilled Tomato and Caper Relish served with Creamy Polenta
Pan-Fried Red Snapper Filet with a Crab Meat Beurre Blanc and Roasted Potato Hash
Pan-Seared Curried Pork Cutlets over a bed of Arugala with Balsamic Peaches and Blue Cheese
Herb Marinated Duck Breast with a Vanilla-Butternut Squash Bread Pudding and Cherry Port Jus
Bacon-Wrapped Beef Tenderloin, Roasted Fingerling Potatoes and Wild Mushroom Demi Glace
Black Pepper Crusted Beef Tenderloin, Maytag Bleu Cheese and Crispy Bacon Mashed Potatoes with a Grainy Mustard Demi Glace
Seared Lamb Loin over Purple Fingerling Potatoes with a Black Fig Balsamic Reduction
Pan-Seared Sea Bass, Saffron Rice, Pineapple-Mango Salsa and Chili Oil
Surf and Turf: Bacon-Wrapped Filet of Beef with Bordelaise, Crab Stuffed Lobster Tail with Lemon Beurre Blanc and Garlic Mashed Potatoes

Dinner Buffets

Green Mountain Buffet

Roasted Butternut Squash Bisque & Fresh Garden Greens with Two Dressings
Roast Vermont Turkey with Cranberry Chutney,
Maple Glazed Ham with a Orange Cranberry Relish
Corn Bread and Sausage Stuffing
Basket of Breads

Grill-side Dinner

Vermont Cobb Salad
Roma Tomatoes, Fresh Cucumbers, Red Onions and Basil Salad
Cilantro-Marinated Shrimp Skewers
Grilled Portobello Cap
Sirloin Steaks
Grilled Corn on the Cob with Melted Butter
Assorted Rolls

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
Cornbread and Buttermilk Biscuits

Tuscany Buffet

Antipasto Platter & 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

Clambake Buffet

Mixed Garden Greens and Homemade Cole Slaw
Steamed Little Neck Clams
Maine Lobster with Melted Butter (1 lobster per guest)
Grilled Garlic-Herb Marinated Sirloin Steak with Balsamic Onion Marmalade
Parsley Boiled Red Bliss Potatoes & Steamed Corn on the Cob with Melted Butter
Assorted Rolls

Reception Stations

Salad Station

Choice of Three

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

Mashed Potato Bar

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

Assorted Asian Station

Chicken Cashew Spicy Egg Roll, Mini Vegetable Egg Roll, Spicy Tuna Roll, Smoked Salmon and Cream Cheese Roll With Wasabi Aioli, Crab Ragoon and Asian Chicken Salad Wrapped in Bib Lettuce Served with Wasabi, Soy Sauce and Pickled Ginger

Pasta Buffet

Choice of Two

Wild Mushroom 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

Create Your Own Pasta Bar

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

Accompanied by Chef’s Choice Vegetable. Choice of Two:

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
Oven Roasted Steamship of Pork with Apple-Pear Chutney and Stone Fruit Salsa
Maple-Mustard and Whiskey-Glazed Vermont Ham with Orange-Cranberry Relish
Oven-Roasted New York Strip Loin with Wild Mushroom Demi Glace
Pepper Crusted Tenderloin of Beef with Creamy Horseradish and Natural Jus
Duck Confit and Wild Mushroom served with Truffle Sauce

Desserts

You may bring in your wedding cake from a third party vendor. We do ask that the vendor be licensed with the VT State Health Department. Delivery arrangements will be made with your Service Manager for the day of your event. We do offer several dessert options, which serve as great alternatives or additions to your cake.

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

Sweet Buffet

Petit Fours, Chocolate Truffles, and Fruit Tarts