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Holiday Menus

Guest Dining at the Lodge

Clam Bake

Pig Roast

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Catering & Menus     
We thank you for considering Mountain Meadows Lodge for your event. The following listings may help you with ideas on how to provide your guests or colleagues with beautiful country meals. Please let us know how we can help you.

Bill Mercier, Owner and Executive Chef

Beer / Wine / Cocktails

We have a full bar



Menu Offering

Extensive Breakfast Buffet

  • Fresh Fruit
  • Orange Juice
  • Yogurt
  • Cereal
  • Homemade Granola
  • Scrambled Eggs or Quiche
  • Hard Boiled Eggs
  • Waffles
  • Pancakes
  • Bacon
  • Sausage
  • Sweet Bread
  • Wheat Bread
  • Bagels with Cream Cheese
  • Peanut Butter/Jams/Jellies/Butter/Maple Syrup

Appetizers

Favorites:

  • Mountain Meadows Signature Fruit and Cheese Board
  • Watermelon-feta-mint skewers
  • Greek Pinwheels (spinach/feta stuffing in puff pastry)
  • Strawberries and Brie
  • Asian Chicken Wings
  • Scallops Wrapped in Bacon
  • Black Bean Hummus on Pita Triangles
  • Dates-in-Cream Cheese on Brown Bread
  • Kale chips
  • Half a fresh fig topped with herbed goat cheese
  • Crab Mousse on Cucumber Slices
  • Coconut Shrimp Cooked in Beer
  • Russian Beef Canapès
  • Snakebites: Scallop wraped in jalapeno, then wrapped in bacon
  • Salmon Tar-tare on English Cucumber
  • Thai fresh rolls with sauces (peanut sauce, minty sour cream sauce, Szechuan sauce, etc)
  • Smoked Salmon Mousse in Endive Leaves
  • Cheese Quesadilla with Peach Salsa
  • Potato Latkes with Green Apple Chutney and/or Roasted Sweet Pepper Marmalade
  • Antipasti Tray
  • Boursin and Vegetable Stuffed Mushrooms
  • Spinach Stuffed Mushrooms
  • Mushrooms stuffed with blue cheese and topped with prosciutto
  • Dill, Apple and Brie stuffed Mushrooms
  • Red Potatoes with Gorgonzola and Dill
  • Asparagus Tips Wrapped with Smoked Salmon
  • Sausage in Puff Pastry
  • Smoked Salmon with Caper Cream Cheese on Black Bread
  • Spinach Feta Spanikopita
  • Strawberry & Brie Spanikopita
  • Potato Croquettes
  • Lemon Poached Shrimp with Cocktail Sauce
  • Zesty Chicken Salad on Crackers

Soups

  • Apple Bisque
  • Butternut Squash Bisque (seasonal) (house specialty)
  • Exotic Mushroom and Sweet Potato Soup (house specialty)
  • Country Beef Minestrone
  • Cream of Asparagus
  • New England Clam Chowder
  • Vegetable Chowder
  • Portuguese Sausage and Kale Soup
  • Italian Wedding Soup

Luncheon Platters and Buffet

  • Domestic and Imported Cheeses, Fruits (fresh or dried) with Nuts
  • Mozzarella, Roasted Pepper, Sun-dried Tomato and Pesto
  • Assortment of Deli Meats and Cheeses
  • Tea Sandwiches
  • Salmon Nicoise Salad
  • Eel Point Pasta Salad (crabmeat, baby shrimp, artichoke hearts)
  • Chef Salad
  • Crudités Basket with Dip(s) (Fresh Herb, Curry, Caramelized Onion & Clam, Cucumber Yogurt)
  • Cold Italian Antipasti (Prosciutto, Salami, Provolone, Olives, Roasted Peppers, Artichokes, Fresh Basil, Bruschetta Toast)
  • Watermelon Bowls filled with Fresh Fruit Salad
  • Breads: A variety of breads may be ordered. Homemade breads and spreads are very popular
  • Spreads: Local Margarine, Herb Butter, Pepper Dill Butter, Apple Butter, Pumpkin Butter

Salads and Dressings

  • Mixed Greens with Edible Flowers
  • Arugula, Watercress, Pears and Toasted Pecan Salad with Gorgonzola
  • Endive, Radicchio and Watercress with Blue Cheese
  • Mixed Antipasti Salad
  • Smoked Salmon on a bed of Vermont Organic Greens with Caramelized Onions, Cucumbers, and Fresh Vermont Roma Tomatoes
  • Smoked Duck Breast topped with lemon-pepper over Arugula and Grapefruit Supremes
  • Seafood Salad with Summer Vegetables and Gazpacho Dressing
  • Lentil Salad
  • Tabbouleh
  • Ambrosia Salad
  • Waldorf Salad


  • Home-made dressings:Lemon-caper vinaigrette, Maple Dijon, Creamy Garlic, Buttermilk Peppercorn, Grapefruit Ginger, Lemon Vinaigrette, Raspberry Vinaigrette, Balsamic Vinaigrette

Vegetables and Side Dishes

  • Baby Carrots with Vermont maple syrup/butter glaze
  • Mexican street-style corn on the cob
  • Roasted Cauliflower with carmelized onion, garlic and parmesan cheese
  • Penne Primavera Alfredo
  • Country Red Potato Salad
  • Four-cheese-stuffed Squash
  • Puttanesca
  • Candied Yams with Vermont Maple Syrup & Kentucky Bourbon
  • Grilled Summer or Fall Vegetables with Fresh Herbs
  • Wild Rice with Green Apple in Lime Yogurt dressing
  • Penne with Feta, Black Olives, Artichokes and Capers
  • Pasta in Pesto with Sun-dried Tomatoes
  • Penne with Chicken, Mushrooms and Parsley
  • Warm Country Red Potatoes with Butter and Dill
  • Marinated Asparagus or Green Bean Salad
  • Roasted Garlic Mashed Potatoes with Fresh Herbs
  • Corn on the Cob with Drawn butter
  • PV’s Wild Rice Casserole
  • Bill's Wild Rice Casserole
  • Lentil Casserole

Entrees

Favorites:

  • Boneless Breast of Chicken with Maple-Cranberry-Apple Stuffing
  • Savory Roast Pork, encrusted with spices, roasted in apple cider, and served with cranberry-orange glaze
  • Chicken Piccata
  • Chicken Catherine (boneless breast stuffed with a lemony-parmesan spinach stuffing)
  • Poached Salmon with lemon & dill
  • Slow-cook pineapple pork tenderloin
  • Medallions of Beef Tenderloin
  • Lemon-Pepper Chicken
  • Tuscan Salmon (baked salmon with italian spices & lemon, topped with roma tomatoes and lemon zest)
  • Beef Brisket (pot roast style, braised with vermouth and spices)

Meat:

  • Flank Steak Florentine
  • BBQ Ribs
  • Grilled Filet Mignon
  • Slow cook pineapple pork
  • Beef Bourguignon
  • Yankee Beef Stew
  • Roast Leg of Lamb with Mint Sauce
  • Veal Piccata
  • Veal Marsala
  • Veal Cordon Bleu
  • Burgundy marinated Venison slowly braised with Roasted Garlic and Shallots, fresh Thyme and baby carrots
  • Cuban Pork (tender pork tenderloin stuffed with cheese, mustard, bread-n-butter pickles)

Chicken:

  • Lemon Marinated Chicken with Fresh Ginger
  • Chicken Cordon Bleu
  • Chicken Marsala
  • Lemon Chicken
  • Breast of Chicken with Maple-Cranberry-Apple Stuffing
  • Chicken Picatta

Duck:

  • Tangerine-marinated Breast of Duck
  • Roasted Duck Breast with Pineapple Chutney

BBQ:

  • Marinated Chicken Breast (Lemon, Ginger, Fresh Herb, Chardonnay)
  • Assorted Vermont Sausages
  • Ribs
  • Pig Roast
  • Swordfish Steaks (served with Pineapple Salsa)
  • Tuna Steaks (served with Mango Salsa)
  • Hamburgers, Cheeseburgers, Sausages, Hot Dogs

Seafood:

  • Tuscan Salmon (baked salmon with italian spices & lemon, topped with roma tomatoes and lemon zest)
  • Seafood Neuberg
  • Seafood Stuffed Sole with Breadcrumb Topping
  • Poached Filet of Salmon (choice of sauces served on side)
  • Monkfish with Tomatoes, Garlic and Fresh Basil
  • Grilled Tuna with Pineapple/Mango Salsa
  • Swordfish Steaks (served with Pineapple Salsa)

Pasta/Vegetarian:

  • Gourmet Ravioli (variety of choices)
  • Quiche with scallions and ricotta, leeks and fresh arugula
  • Meat or Eggplant or Vegetable Lasagna
  • Penne Parmigiana with or without Meat
  • Eggplant Parmigiana

Desserts

  • Brownie Tray with Magic Bars
  • Blackstrap Molasses Gingerbread with Marshmallow Lemon Glaze
  • Cobblers
  • Cookie Trays
  • Watermelon Basket with Minted Melon Balls
  • Bowl of Strawberries or Grapes
  • Assorted Berries and Cream
  • Assorted Ice Cream Cones

Traditional Wedding Cakes

  • Chocolate Mousse
  • Black Forest
  • Carrot
  • Tiramisu
  • Angel Food
  • Fudge
  • and more....
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