Choose From:

• Spinach and feta triangles
• Mini crab cakes
• Scallops Wrapped in Bacon
• Cocktail Franks in Puff Pastry
• Raspberry & Brie in Phyllo
• Vegetable Quesadilla
• Hibachi Beef Skewers
• Beef and Vegetables Brochette
• Cheese Straw in Pastry Puff
• Cheese and Dill in Puff Pastry
• Coconut chicken with soy ginger sauce
• Chicken Satay with peanut sauce

• Assorted Mini Quiches
• Teriyaki chicken
• Crispy Asparagus with Asiago
• Chicken Pineapple Brochettes
• Mandarin spring rolls
• Proscuitto and Melon Balls

Optional Hors D'oeuvres Stations

• Carving Station (Herb crusted pork loin or peppercorn crusted filet of beef)
• Pasta Station (Chicken or shrimp served with marinara or alfredo)
• Hot Stationary Display (Hot crab dip or mussels in white wine and garlic sauce)

Optional Appetizer Course 

• Prosciutto wrapped in melon
• Crab cake with remoulade sauce
• Italian Wedding Soup
• Lobster bisque

• Tomato-Mozzarella "Napolean" with fresh herb drizzle and basil

Salad Course
Your choice of one salad:

• Wild Field Greens Salad with house dressing
• Classic Caesar Salad
• Spinach and Wild Mushroom Salad served with local goat cheese, croutons and Pommery dressing (extra fee applies for this choice)

Lemon Sorbet Intermezzo
Served after salad course
Flavored Spirits may be added for an additional fee, including citron vodka, pomegranate liquer and raspberry liquer.

Served Dinner Entree Selections
Your choice of two entrees

Poultry Selections

• Chicken Florence: with fresh herbed cheese, spinach, stuffed chicken breast, Spinach Creme sauce
• Chicken Marsala: Golden seared chicken breast, classic Marsala mushroom sauce
• Chicken Victoria: Sun-dried tomatoes, mushrooms and a light cream sauce
• Cape Cod Chicken: Cranberry apple stuffed chicken, cranberry supreme sauce
• Chicken Chasseur: Supreme chicken breast, traditional Sauce Chasseur(Sauce of tomatoes, mushrooms, fresh herbs and demi glace)

Beef Selections

• Sliced London Broil Au Poivre: Hand carved London Broil topped with cracked black peppercorn and stone ground mustard demi sauce
• Prime Rib: Slow roasted prime rib of beef served with au jus and horseradish cream suace
• Filet Mignon: Grilled filet mignon with sauce Bearnaise
• The "Filet": Boursin stuffed, bacon wrapped filet of beef with peppercorn demi glace
• Filet of Beef Wellington: 5 ounce Filet of beef in a puff pastry, gourmet mushroom ragout, Mocha-shiitake glace.

Pork and Lamb Selections

• Roasted Pork Roulades: Apple, walnut and fontina cheese stuffed pork loin, dijon pan jus
• Herb Encrusted Rack of Lamb: Grain mustard, fresh herb crusted lamb chops, Roasted shallot demi glace

Seafood Selections

• Caribbean Mahi-Mahi: Grilled Mahi-Mahi, rum infused tropical salsa
• Salmon Vera Cruz: Grilled salmon topped with fresh tomatoes, chiles, garlic and onion
• Crab and Scallop Stuffed Sole: With citrus buerre blanc
• Broiled Lobster Tail: Sun-dried tomato rubbed warm water lobster tail, browned butter

Combination Entrees

• Petit Filet with Two Baked Stuffed Shrimp
• Petit Filet with Crab Cake
• Petit Filet with 1/2 Lobster Tail
• Taster’s Trio Plate: Peppercorn crusted Filet of Beef, Petit Crab Cake, Chicken Roulade, Sauce au Poivre, Charred Tomato Remoulade, Glace de Poulet

All entrees are served with Chef's fresh seasonal vegetable and potato or rice du jour, gourmet bread with fresh cream butter and fresh brewed coffee, tea and decaf coffee

Vegetarian meals, children's meals and vendor meals are also available.

For pricing information, please contact one of our Wedding & Social Events Managers. Therese can be reached at theresel@skibearcreek.com and Lisa can be reached at lisag@skibearcreek.com.

Cocktail Hour
Includes international and domestic cheeses, garden fresh crudites featuring seasonal vegetables and assorted dips served with sliced baguettes and assorted crackers garnished with fresh fruit and your choice of four butlered Hors D' Oeuvres.

Choose From:

• Spinach and feta triangles
• Mini crab cakes
• Scallops Wrapped in Bacon
• Cocktail Franks in Puff Pastry
• Vegetable Quesadilla
• Hibachi Beef Skewers
• Mushroom Florentine
• Proscuitto and Melon Balls
• Sausage Stuffed Mushroom Caps

• Coconut chicken with soy ginger sauce
• Chicken Satay with peanut sauce
• Assorted Mini Quiches
• Teriyaki chicken
• Crispy Asparagus with Asiago
• Beef or Chicken brochettes
• Mandarin spring rolls

Salad Selections
Your choice of two

• Caesar Salad
• Mixed Green Salad
• Spinach and Mushroom Salad
• Roasted Vegetable Salad
• Fusilli Pasta Salad

Optional Carving Station

• Prime Rib Au Jus
• Encrusted Beef Tenderloin
• Spiced Leg of Lamb
• Rosemary-grain mustard rubbed Pork loin

Entrée Selections
Your choice of two

• Chicken Marsala
• Chicken Victoria
• Marinated Pork Medallions
• Sliced London Broil Au Poivre
• Oven Baked Salmon
• Shrimp and Scallops
• Cheese Tortellini

All entrees are served with Chef's fresh seasonal vegetable and potato or rice du jour, gourmet bread with fresh cream butter and fresh brewed coffee, tea and decaf coffee.

Children's meals are also available.

For pricing information, please contact one of our Wedding & Social Events Managers. Therese can be reached at theresel@skibearcreek.com and Lisa can be reached at lisag@skibearcreek.com.

An $1800 room fee applies for use of our Mountain Ballroom. A $1500 room fee applies for use of the Lodge or the new Woodland Ballroom. Room fee includes hardwood dance floor, linens, china, glassware, set up and clean up.

Bear Creek offers a 10% discount on wedding package for Friday and Sunday, non-holiday weekend wedding receptions

Functions are available for periods of (5) five hours. Evening receptions begin at or after 5pm. We will gladly accommodate requests for additional time at an additional cost of $275 per hour. If room time is extended the night of the reception, a $500 fee will be applied. Requests for extensions beyond five hours must be approved by the Banquet Coordinator and are needed two weeks prior to function. Function time cannot extend past midnight.

Mountain Ballroom:
Available year round. Accomodates up to 250 guests with a dance floor. Tables are 72” round with seating for up to 12 guests. There is a minimum food & beverage expenditure for a Saturday evening reception.

Woodland Ballroom:
Available year round. Accomodates up to 180 guests with a dance floor. Tables are 60” round with seating for up to 10 guests. There is a minimum food & beverage expenditure for Saturday evening receptions.

Lodge:
Available for receptions during the months of April through November only. The Lodge seats up to 220 guests with a dance floor. Tables are 72” rounds with seating for up to 10 per table. There is a minimum food and beverage expenditure for Saturday evening receptions.

Catering:
Boston Culinary Group is the in-house caterer for Bear Creek functions.
No outside food or beverage is permitted in function rooms with the exception of the wedding cake (which must be delivered and set up by an insured baker).
Children's meals (chicken fingers and fries) and vendor meals are available at a discounted rate.
All final menu selections are required one month prior to wedding date.
Final guest count is due at least (10) ten days prior to your event and may not decrease after this time.
Standard server to guest ratio for a served dinner is one server per 25 guests. Buffet service is one server per 30 guests.

Payment:
The room usage fee is required along with a signed contract to guarantee the date, time and location of your event.
A second payment of 50% of the remaining balance will be due three-six months prior to your event.
Final payment will be due prior to your event in the form of a cashier's check, certified check or money order.

Decorations:
The Bride and Groom are responsible for providing centerpieces and outside vendors (including a photographer, videographer and entertainment).
The DJ or band must have proof of insurance.
All candles must be in a glass holder.
Wall hangings and confetti are not permitted.
Bear Creek is not responsible for lost or stolen items.

Hotel Information:
A room block and discounted rate are available for wedding guests with the exception of ski season weekends (mid December- March) and holiday weekends.
Hotel availability is based on a first come, first serve basis.