Bear Creek Mountain Resort Meal Options For Your Event

BREAKFAST MENU

MEETING PLANNING MADE EASY PACKAGE

3 COURSE SERVED LUNCH

SALADS AND SANDWICHES

LUNCHEON BUFFETS

REASONS FOR AN AFTERNOON BREAK

STATIONARY DISPLAYS

PASSED HORS D’OEUVRE SELECTIONS

3 COURSE SERVED DINNER

DINNER BUFFETS

THEMED DINNER BUFFET

COOKING WITH THE CHEF

BREAKFAST MENU
Bear Creek Continental: A variety of breakfast pastries and bagels with butter, cream cheese and preserves. Assorted chilled fruit juices, freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
Executive Continental: A Seasonal fresh fruit tray with yogurt dipping sauces. A variety of breakfast pastries with butter, cream cheese and preserves. Assorted chilled fruit juices, freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
European Continental: A seasonal fresh fruit tray with yogurt dipping sauces. A variety of breakfast breads including croissants and baguettes served with butter and preserves. An assortment of cold cereals with whole and skim milk. Assorted chilled fruit juices, freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
Alpine Trail: A seasonal fresh fruit tray with yogurt dipping sauces. An assortment of cold cereals served with fresh berries, granola, whole and skim milk. A variety of low-fat muffins. Assorted chilled fruit juices, freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
The Pennsylvania Buffet: A seasonal fresh fruit tray with yogurt dipping sauces. An assortment of cold cereals and brown sugar oatmeal with whole and skim milk. Scrambled eggs with sautéed mushrooms and peppers, French toast with Vermont maple syrup, breakfast potatoes, and Canadian bacon. A variety of breakfast pastries served with butter, cream cheese, and preserves. Assorted chilled fruit juices, freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.

May we suggest an upgrade to any of the above buffets:
Denver Omelet Station: Build your own omelet with a choice of ham, fresh tomatoes, mushrooms, red onions, green peppers and cheddar cheese.
Deluxe Bagel Station: A variety of bagels served with lox and assorted flavored cream cheeses.

MEETING PLANNING MADE EASY PACKAGE
Bear Creek Continental: A variety of breakfast pastries served with butter, cream cheese, and preserves. Assorted chilled fruit juices, freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
Mid-Morning Break: Freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas. Assorted bottled soda and water is available based on consumption.
Afternoon Break: Homemade cookies and brownies OR Fresh Fruit Tray and assorted yogurt. Freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas. Assorted bottled soda and water is available based on consumption.

3 COURSE SERVED LUNCH
All entree selections include gourmet bread basket and whipped butter, appetizer/salad, chef’s dessert selection, iced tea and freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.

Appetizer/Salads:
Bear Creek House Salad
Fresh Fruit Compote Fresh melon and berries topped with fruit sauce
Seasonal cup of Soup
Classic Caesar Salad

Entree:
Vegetable Lasagna with fresh tomato sauce
Scrod Maitre d’hotel Flour seared filet of sole topped with herbed butter
Chicken Pommery Seared chicken breast with mustard sauce
Chicken Marsala
Chicken with Lemon & Basil
London Broil with a sherried mushroom sauce
Grilled Tenderloin Medallions with roasted shallot sauce

SALADS AND SANDWICHES
All salad and sandwich selections include chef’s dessert selection, iced tea and freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.

Entree Salads Includes gourmet bread basked and whipped butter
Southwest Chicken Salad A Southwestern spiced chicken breast grilled and served over fresh field greens with a black bean and corn compote, a julienne of corn tortilla fries, grilled peppers and carrots, lime-scented sour cream, fresh salsa, and cilantro ranch dressing.
Caribbean Jerk Salad Caribbean spiced beef accompanied by carrots, onions, red and green peppers served over field greens with an orange vinaigrette dressing.
Poached Salmon Salad Nicoise Poached salmon, green beans, hard boiled eggs, red bliss potatoes, red onions, and olives on a bed of field greens dressed with an Italian herb balsamic vinaigrette.

Entree Sandwiches
The Vermonter Smoked turkey breast and Colby cheddar cheese on pumpernickel bread with cranberry mayonnaise, alfalfa sprouts, and sliced tomatoes.
Chicken Venetian Grilled chicken breast topped with fresh mozzarella, prosciutto, basil, and Dijon mustard served on herbed focaccia bread with a salad of orzo, Italian vegetables and nuts.
The French Roast Lean roast beef on a crusty roll with herbed cream cheese, tomatoes, and red onions served with dilled potato salad, gherkins and marinated peppers.
The Neapolitan Prosciutto, cappicola, Genoa salami, provolone cheese, tomatoes and red onions on a hoagie roll with a green olive spread, served with a creamy minted new potato salad.

LUNCHEON BUFFETS
All buffet selections include chef’s dessert selection, iced tea and freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas. Assorted bottled soda & water is available based on consumption.

Gourmet Deli Tray Freshly sliced roasted turkey breast, slow-cooked roast beef, chunky tuna salad baked ham, assorted cheeses, crisp lettuce, sliced tomatoes, and onions served with dilled pickles, fresh rolls, assorted breads, and Chef’s selection of two salads.
Half Pipe Combo Sliced roasted sirloin of beef with horseradish sauce, grilled breast of chicken with a honey mustard sauce, garden fresh salad, char-grilled shrimp salad and new potato salad served with assorted cheeses, crisp lettuce, sliced tomatoes, fresh rolls, and assorted breads.
Philadelphia Hoagie Buffet Freshly sliced ham, salami, cappicola, provolone cheese on a traditional Philadelphia crusty hoagie roll topped with shredded lettuce, fresh tomatoes, onions, oil, red vinegar, and Italian herbs served with a variety of bagged chips and pretzels and Chef’s selection of two salads.
Gourmet Wrap Buffet Mango chicken salad on a whole wheat wrap, grilled marinated carrots, bell peppers and squash on a sun dried tomato wrap marinated in a light Italian dressing, ham and Swiss with lettuce, tomato, and Dijon mustard served with red potato salad, fresh fruit salad and garden fresh salad.
California Wave Chilled fresh gazpacho soup, field greens with goat cheese, fresh grilled vegetable salad, a basket of gourmet breads with fresh sweet butter, sautéed chicken with artichoke hearts and tomatoes, grilled medallions of beef with a teriyaki-ginger sauce, tomato seafood soup, steamed basmati rice and seasonal fresh vegetable medley, fresh fruit kabobs with yogurt dipping sauces.

REASONS FOR AN AFTERNOON BREAK
Just Coffee Freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
Cookie Break Chef’s selection of homemade cookies, and freshly baked brownies served with Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
Ice Cream Novelty A selection of frozen delights featuring Premium Nestles ice cream served with Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
Team Building Break Chewy Quaker Oats granola bars, assorted flavors of Cliff bars, whole seasonal fresh fruit and Gatorade.
The Paw Print Hot pretzels with mustard, novelty ice cream bars, freshly popped popcorn, and Cracker Jacks served with Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
Mega Bytes Jumbo chocolate chip cookies, assorted candy bars, homemade brownies, freshly popped popcorn, and gummy candy served with Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.
Ice Cream Parlor Make your own sundae bar featuring chocolate, vanilla and strawberry ice cream with a variety of delicious toppings, served with Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.

STATIONARY DISPLAYS
Festive Mexican Display A festive display of yellow and blue corn tortilla chips served with guacamole, mango jalapeno salsa and sour cream.
Gourmet Cheese Display An assortment of international and domestic cheeses with a fresh fruit garnish accompanied by sliced baguettes and assorted crackers and crostini.
Seasonal Fresh Fruit Served with an assortment of yogurt dipping sauces
Garden Fresh Crudite Seasonal vegetables served with assorted dips
Gourmet Coffee Station Featuring flavored coffees, flavored creamers, chocolate shavings, whipped cream, cinnamon sticks, and a Chef’s selection of mini desserts
Mediterranean Display Featuring hummus, tabbouleh and baba ghanoush accompanied by mini pita, sweet onions, cucumbers, lemons, olives and tomatoes
Antipasto Display Assorted domestic and imported meats and cheese accompanied by a medley of vegetables, salads and gourmet Italian breads with butter and infused olive oil
Smoked Salmon Display International display of smoked Norwegian salmon accompanied by pumpernickel bread, horseradish, capers, sour cream, chopped onions and chopped eggs
Raw Bar Market A display of oysters and littleneck clams on a bed of crushed ice accompanied by cocktail sauce, horseradish, and lemon wedges. Chilled shrimp may be added to display.

PASSED HORS D’OEUVRE SELECTIONS
Hibachi Beef Skewers Tender steak rolled around yellow & red bell peppers, Monterey Jack cheese & green onion
Hibachi Chicken Skewers Juicy strips of chicken rolled around a colorful array of red & yellow bell peppers, Monterey jack cheese with jalapeño
Cheese Straw in Puff Pastry Delicate puff pastry twists sprinkled with sharp cheddar
Franks in Puff Pastry Cocktail franks blanketed in a buttery soft flaky puff pastry
Mushroom Puff with Fontina Cheese Succulent Portobello and domestic mushrooms blended with a creamy fontina cheese, seasoned with onions, thyme and parsley
Assorted Petite Quiche Cream cheese based pastry crust filled with custard made with half & half cream & swiss cheese. Four varieties include Lorraine, Cajun shrimp, herb cheese and spinach.
Vegetable Quesadilla Flour tortillas with Cheddar & Monterey Jack cheeses, jalapeno peppers, tomatoes, red, yellow & green bell peppers, onions, & poplano peppers
Smoked Chicken Quesadilla Chunks of shredded chicken, flour tortillas with Cheddar & Monterey Jack cheeses, jalapeno peppers, tomatoes, red, yellow & green bell peppers, onions & poplano peppers
Vegetable Spring Roll Variety of chopped vegetables, including cabbage, celery, water chestnuts,mushrooms, & carrots with a touch of soy
Spanakopita Delicate phyllo triangle filled with spinach, feta cheese & cream cheese
Crispy Asparagus with Asiago Asparagus tips combined with a seasoned blend of sharp Asiago cheese & a hint of creamy Fontina cheese
Fig & Mascarpone in Phyllo Figs and mascarpone carefully blended together & folded into a phyllo purse
Sausage Mushroom Caps
Assorted Crostini Spicy shrimp crostini, roasted assorted pepper, pesto chicken, spinach & goat cheese.
Mozzarella Pizza Bagel
Sesame Chicken Chicken breast medallions brushed with nutty sesame oil, teriyaki & textured with sesame seeds
Coconut Chicken Medallions of chicken breast marinated with light, creamy coconut milk & a hint of tangy pineapple juice, sprinkled with shredded coconut.
Rumaki Seasoned chicken liver & crisp water chestnut wrapped in lean bacon
Scallops Wrapped in Bacon
Mini Crab Cakes with Remoulade Sauce
Seafood Crepe Bundle Scallops, lobster, shrimp and crabmeat in rich cream sauce
Raspberry & Brie in Phyllo Brie cheese with sweet raspberry sauce & chopped almonds wrapped in a flaky phyllo dough
Chicken Pineapple Brochettes Chunks of chicken breast & pineapples glazed with a sweet & sour sauce
Crabmeat Mushroom Caps
Parmesan Artichoke Hearts Artichoke heart stuffed with cream cheese, goat cheese, & parmesan. Lightly breaded.
Cheese Blintz Paper thin crepe loaded with delicious cottage cheese
Deluxe Cold Canapes Shrimp with cocktail sauce, chicken and ripe olive, ham horn with ham mousse, cheddar & smoked almond, smoked salmon with a caper & salami cornucopias & a Spanish olive.

3 COURSE SERVED DINNER
All entree selections include a Bear Creek house salad, gourmet bread basket and whipped butter, Chef’s choice of vegetable, starch, dessert and freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.

Beef Selections
London Broil Marinated flank steak, slow roasted to perfection, then sliced and topped with a mushroom demi-glaze.
Sirloin of Beef Au Poivre’ Oven roasted top sirloin of beef, specially seasoned by our Chef, sliced thinly and served with a stone ground mustard brandy and cracked peppercorn beef sauce.
Rib Eye Grilled Rib Eye, char-grilled, served with a smoked onion brown sauce and topped with fried onion strips.
The Prime Prime Rib roasted to perfection and hand-carved in our kitchen topped with au jus and served with horseradish sauce.
La Petite Filet Mignon is the finest cut of beef tenderloin served with a cabernet mushroom sauce.
Tournedos Rossini A grilled 5oz. filet of beef served atop a crostini and topped with fois gras and a wild mushroom brown sauce.

Chicken Selections
Victoria Sautéed boneless breast of chicken topped with sun dried tomatoes, mushrooms and a light cream sauce.
Chicken Supreme Pan-seared boneless breast of chicken with red and green bell peppers in a white wine sauce.
Italian Sunset Chicken breast sautéed with shallots, garlic and crushed red peppers, finished with white wine and tossed with pasta topped with cream sauce and Parmesan cheeses.
Honey Dijon Boneless chicken breast charbroiled and topped with a delectable honey mustard sauce.

Pork Selections
Oven-Baked Pork Chops Bone-in pork chops baked until tender and topped with sautéed onions, peppers and demi-glaze’.
Pork Loin Roasted and topped with a sautéed apple and a red grape demi-glace.

Seafood Selections
Filet of Sole Baked and stuffed filet of sole with a crabmeat filling, served with a lemon buerre blanc.
Grilled Salmon Fresh filet grilled and served with a balsamic glaze.
Grilled Shrimp & Scallops Served over pasta with a Pesto cream sauce
Surf N’ Turf Filet Mignon & Lobster tail. A succulent broiled combination.

Combination Plate Selections
Petit Filet with Two Crabmeat
Stuffed Shrimp
Chicken Florentine and Poached Salmon in a Dill Cream Sauce
Sirloin of Beef au Poivre and Chicken Marsala

DINNER BUFFETS
All buffet dinners include freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.

Selection of Passed Hors D’oeuvres
Mini Crab Cakes with Remoulade sauce
Scallops Wrapped in Bacon
Franks in Puff Pastry
Sausage Mushroom Caps
Sesame Chicken
Coconut Chicken
Vegetable Spring Rolls
Hibachi Beef Skewers
Spanikopita

Stationary Displays
Gourmet Cheese Display An assortment of international and domestic cheeses with fresh fruit garnish accompanied by crostini and assorted crackers
Antipasto Display Assorted domestic and imported meats and cheeses accompanied by a variety of vegetables, salads, and gourmet Italian breads with butter & infused oils.
Fresh Garden Crudités A colorful array of seasonal and fresh vegetables with dipping sauces

Deluxe Dinner Buffet Package
Buffet includes choice of 4 hors d’oeuvres and 2 stationary displays.
The following items are including in the Deluxe Dinner Buffet: Bear Creek House salad, Roasted vegetable with Fusilli pasta salad, Herbed Parmesan Crusted Chicken drizzled with balsamic glaze and a fresh tomato basil sauce, Grilled Salmon with a wild mushroom burré blanc sauce, Hand-carved Smoked Sirloin of Beef with horse radish sauce, Chef’s choice of market fresh vegetable and potato or starch and a Gourmet Dessert Display featuring fresh fruit trifle, assorted mousse and a display of international cookies and pastries. Coffee served with whipped cream, shaved chocolate and cinnamon.

Spring Creek Buffet
Buffet includes choice of 3 hors d’oeuvres.
The following items are including in the Spring Creek Buffet: Caesar Salad and Wild Field Greens Salad, Old Fashioned Baked Ham, Hunter Chicken, Hand Carved Whole Roasted Turkey Breast served with dressing and cranberry sauce, Mashed Potatoes, Steamed Broccoli, Peas & Carrots and Chef’s selection of assorted desserts.

Pine Tree Buffet
Buffet includes choice of 3 hors d’oeuvres.
The following items are including in the Pine Tree Buffet: Romaine & Red Onion Salad, Southern Style Potato Salad, Chicken Victoria, Mahi Mahi, Hand Carved Roast Top Round of Beef served with horseradish and au jus, Yellow Rice, Green Beans Almandine and Chef’s selection of assorted desserts.

Evergreen Buffet
Buffet includes choice of 4 hors d’oeuvres.
The following items are including in the Evergreen Buffet: Pasta Primavera, Oriental Salad with Asian-Sesame Ginger Dressing, Roast Pork Tenderloin with Apple Brown Sauce, Beef Burgundy Hand Carved Honey Glazed Baked Ham served smoked tavern style with mustards and chutneys, Rosemary New Potatoes, Vegetable Medley, Freshly Baked Apple Cobbler and Chocolate Layered Cake.

Mountain Buffet
Buffet includes choice of 6 hors d’oeuvres.
The following items are including in the Mountain Buffet: Beefsteak Tomato & Provolone Cheese Bibb Lettuce with Tomato, Fresh Basil & Red Onion Chicken Marsala, Seafood Newburg, Hand Carved Whole Roasted Tenderloin of Beef served with a peppercorn mustard crust and a béarnaise sauce, Twice Baked Potatoes, Sugar Snap Peas with Mushrooms, Fresh Asparagus, NY Cheesecake, Amaretto Mousse and Apple Spice Cake.

THEMED DINNER BUFFET
All buffet selections include a Bear Creek House Salad , iced tea and freshly brewed Starbucks coffee, decaffeinated coffee and gourmet Tazo teas.

Hamburger and Hot Dog Buffet Grilled hamburger patties, jumbo all beef hot dogs, fresh baked buns, condiments, sliced cheese, barbecue baked beans, potato salad, coleslaw, garden salad, assorted fresh baked cookies.
Barbecue Buffet Carved smoked brisket accompanied by barbecue sauce, grilled BBQ chicken, baked beans, potato salad, coleslaw, Texas toast, fruit cobbler.
Italian Buffet Antipasto salad, chicken primavera, vegetable lasagna, cheese tortellini with marinara sauce, Chef’s seasonal vegetable, warm garlic bread, and tiramisu.
Seasoned beef & chicken fajita meat, flour tortillas, diced tomatoes, chopped onions, shredded jack cheese, lettuce and sour cream, Spanish rice, homemade Jalepeno~ cornbread, chocolate pudding.
Southern Buffet Southern fried chicken, slow-cooked roast beef, creamy mashed potatoes, brown gravy, tossed garden green salad, pasta salad, Fresh baked assorted breads, hot cobbler.
Asian Buffet Cantonese style stir fry including beef and broccoli, chicken with carrots and snow peas, shrimp and sea scallops in white sauce with vegetables, served with lo mein noodles, steamed basmati rice, house salad with Asian ginger dressing, fresh fruit and fortune cookies.
New England Clambake Market Nets of one dozen steamers hard shell clams, served with chorizo sausage, new potatoes, onions, corn on the cob, warm French bread, butter and caramel apple pie.

COOKING WITH THE CHEF

Join Jason Pope, our Executive Chef, for Cooking with the Chef- a fun, interactive program at Bear Creek Mountain Resort that is sure to become a company tradition.

Your group will be divided into teams and put face-to-face (and knife-to-knife!) in a culinary competition. In addition to preparing their own dinner party from start to finish, guests will also learn some basic culinary knowledge and receive some of our Chef’s top secrets. After preparing the meal, dinner will be served and guests will receive a commemorative certificate along with recipes to take home to their own kitchen.