Meetings & Retreats: Menu Sampler

Meeting & Event Space | Meeting Equipment & Services | Executive Lodging
Menu Sampler | Recreation | What people are saying... | Request for Information

"...For dinner, there's no need to go any farther than the famous Whip Bar & Grill downstairs. Check-out the selection of antique buggy whips, sip a local microbrew and sup on specialties (maple pork chops, steak au poivre) from chef Steven Truso's bustling open kitchen." - Ski Magazine

Chef Steven Truso has been personally overseeing most group events since joining the Inn in 1997. Private dining at the Green Mountain Inn is notorious. Culinary expertise, creativity and imagination combine to offer guests a food and beverage experience that far exceeds the ordinary. From meticulously created hors d’eouvres and platters to sumptuous main entrees and exquisite desserts, our Culinary Team will work with you in creating a menu that your guests will rave about for years to come – as many have before.

Breakfast Selections | Rejuvenation Breaks
Luncheons | Served Dinner Selections

Breakfast Selections

Morning Riser
Assorted Juices
Assorted Freshly Baked Muffins, Croissants & Scones
Assorted Cereals
Green Mountain Coffee Roasters Coffee & Decaf
Assorted Bigelow Teas

Healthy Start
Assorted Juices
Fresh Fruit Kabobs
Assorted Low Fat Muffins & Bagels
Homemade Granola with Yogurt
Green Mountain Coffee Roasters Coffee & Decaf
Assorted Bigelow Teas

Country Inn Morning
Morning Riser Menu Plus
Fresh Seasonal Fruit Kabobs
Scrambled Eggs with Vermont Cheddar Cheese & Garden Herbs
- or-
Homemade Honey Oatmeal French Toast
Served with Vermont Maple Syrup
Chef’s Breakfast Potatoes
Bacon or Sausage

Enhancements
May be ordered as enhancements, not individually
Bottled Soda, Assorted Juices, Hot or Cold Apple Cider, Iced Tea; Lemonade
Bagels with Cream Cheese
Whole Fresh Seasonal Fruit
Fresh Seasonal Fruit Kabobs
Assorted Granola Bars
Assorted Individual Yogurts
Green Mountain Coffee Roasters Coffee & Decaf
Assorted Bigelow Teas

Rejuvenation Breaks

Energy Boost
Assorted Yogurts
Fresh Seasonal Fruit Kabobs
Low Fat Cookies
Bottled Spring Water

Vermont Country Break
Cold Hollow Cider, Served Hot or Cold
Homemade Maple Oatmeal Cookies
Fresh Macintosh Apples
Cabot Cheddar Cheese
Assorted Crackers

The Bake Shop
Assorted Fresh Baked Cookies & Brownies
Bottle Soda & Whip Water

Luncheons
All luncheons include a choice of lemonade iced or hot tea, and coffee.
We will be happy to accommodate vegetarian requests with advance notice.

A Light Lunch
Chef’s Assorted Finger Sandwiches
"Inn" Salad of Greens, Carrots, Walnuts, Raisins & Maple Vinaigrette
Pasta Salad with Southwestern Chicken and Roasted Vegetables
Assorted Fresh Baked Cookies & Brownies

A Garden Lunch
Chef’s Assorted Finger Sandwiches
Spinach Salad with Oranges, Toasted Almonds & Citrus Vinaigrette
Red Bliss Potato Salad
Fresh Seasonal Fruit Salad
Raspberry Squares & Lemon Bars

Ploughman’s Lunch
Vermont Cheddar Cheese
Assorted Cured Meats
Dill Pickle
Country French Bread
Chef’s Seasonal Salad
Assorted Chutneys & Mustards
Maple Crème Caramel

The Main Street Lunch
New England Corn Chowder
Herb Marinated Chicken citrus glaze, wild rice pilaf, seasonal vegetables
-or- 
Seasonal Vegetable Stir Fry ginger-sesame sauce, basmati rice, seasonal vegetables
Strawberry Shortcake

Chef’s Mixed Grill
Baby Greens with warm chevre, balsamic vinaigrette & olive crostini
Char grilled Top Sirloin with roasted bliss potatoes, parisienne butter, seasonal vegetables
-or-
Grilled Salmon Filet with lemon, thyme, wild rice pilaf, seasonal vegetables
-or-
Penne pasta with grilled vegetables, roasted tomato sauce, parmesan garlic bread
Apple-Pear Strudel with Rum Anglaise

The New Englander
Ceasar Salad with roasted red pepper ceasar dressing
Roast Pork Loin - apple cider, whipped potatoes, seasonal vegetables
-or-
Broiled Cod - lemon, herbs, sundried tomatoes, roasted bliss potatoes, seasonal vegetables
Apple-Pear Strudel with Rum Angiaise

“Create Your Own” Lunches

The Whip Lunch
1st Course
(Planner to select four options from the list below to offer guests)

Caesar Salad
with or without grilled marinated chicken breast

Garden Salad
tossed with maple vinaigrette with or without grilled marinated chicken breast

Gorgonzola Fruit Salad
with sliced French bread

Greek Salad
tossed with lemon-herb vinaigrette, olives, peppers, cucumber, onions & feta

Fresh Roasted Turkey Breast Sandwich
on our homemade honey oatmeal bread with mayonnaise, lettuce, tomatoes & Swiss cheese

Ham and Vermont Cheddar Sandwich
on homemade honey oatmeal bread with lettuce, tomatoes and red onion

Albacore Tuna Fish Salad Sandwich
served on toasted rye bread with lettuce, tomatoes and red onion

Vegetable Sandwich
grilled eggplant, artichoke hearts, roasted red peppers, grilled Portobello mushrooms, field greens, tomatoes and fresh Vermont goat cheese on a sourdough roll served with balsamic vinaigrette

Sandwiches are served with coleslaw and a pickle

2nd Course
(Planner to select one of the following for dessert)

Fresh Strawberry Shortcake
Fresh Fruit Cup
Maple Crème Brulee
Lemon-Carrot Spice Cake
Chocolate Sin Cake

One of the following soups may be added to this menu for an additional $5.00/person:

Vegetable Lentil

Tomato Bisque

Corn Chowder

Minestrone

Working Lunch

1st Course
(Planner to select one soup and one salad to offer guests)

Soups:

Vegetable Lentil Soup
Tomato Bisque
Corn Chowder

Salads:

Inn Salad
mixed baby greens tossed with maple vinaigrette with carrots, walnuts & raisins

Garden Salad
mixed baby greens and sliced vegetables with choice of dressing on the side
(dressings: ranch, maple vinaigrette, low-fat zinfandel)

2nd Course
(Planner to select four of the following)

Bar Harbor Crab Cakes
on a bed of field greens with sliced baguette, roasted red pepper aioli,
lemon vinaigrette & coleslaw.

The Whip Burger
Vermont cheddar cheese, mayonnaise, Major Grey’s chutney,
lettuce and tomato on a homemade bulky roll

Garden Veggie Cheese Burger
served on focaccia bread with baby greens, tomato, shredded carrots, cucumbers,
red onions, Swiss cheese and seasoned with balsamic vinaigrette dressing

Chicken or Vegetarian Quesadilla
Colby and pepper jack cheeses, tomatoes, black beans, scallions,
green chilies and black olives; served with our homemade salsa fresca

Green Mountain Club Sandwich
fresh roasted turkey, baked ham, Vermont cheddar cheese, bacon, lettuce, tomato and
mayonnaise on toasted homemade honey oatmeal bread; served with coleslaw and a pickle

Classic Rueben Sandwich
grilled rye bread with either corned beef or roast turkey, Swiss cheese,
sauerkraut & pimento dressing

Chicken or Tofu Stir-Fry
medley of fresh vegetables stir-fried with a sweet and sour sesame garlic sauce;
served with basmati rice

Roast Beef Melt
thinly sliced roast beef warmed with gorgonzola cheese, served on a homemade bulky roll
with a horseradish sauce, lettuce and tomatoes

3rd Course
(Planner to select two of the following for dessert)

Fresh Strawberry Shortcake

Fresh Fruit Cup

Maple Crème Brulee

Lemon-Carrot Spice Cake

Chocolate Sin Cake with Strawberry Sauce

Ben & Jerry’s Strawberry-Kiwi Sorbet

Ben & Jerry’s Heathbar Crunch Ice Cream

Chocolate-Caramel Mousse

Served Dinner Selections

Please contact Sales Manager for complete Dinner Menu

Sesame Ginger Stir-Fry
Linguine with Spinach Pesto & Fresh Vegetables

Stationary Hors d’Oeuvre Selections

Domestic and International Cheese Display
$2.00 per person

Baked Brie
$2.00 per person

Baked Spanish Artichoke and Spinach Dip
$1.75 per person

House Cured Gravlax
$2.25 per person*

Fresh Fruit Display
$1.75 per person

Assorted Sushi and Maki
$6.00 per person*

*Preparation requires a 30 person minimum

Served Hors d’ Oeuvres and Canapés

Beverage Selections

The Inn features an excellent selection of wines, spirits, cordials and Vermont microbrews.

Please ask our Event Coordinator for a current list of liquor, fine wine, champagne, appertifs, beer and non-alcoholic beverage choices.

[top of page]