Sample Menus

2012 Pricelist

Brandon Inn Reception Dinner Menu

SOUPS: $5.00

• Chowder of Fresh Vermont Vegetables
• Roasted Butternut Squash, topped with sour cream and toasted pine nuts
• Grilled Eggplant with roasted red bell pepper and basil cream
• Zesty Tomato and Herb
• Asparagus, Crab and Ginger Bisque
• Lobster and Apple Bisque
• Potato and Leek
• Smoked Acorn Squash with hazelnut cream
• Vermont Cheddar and Apple Bisque
• New England Clam Chowder
• Chilled Gazpacho
• Cream of Chilled Carrot and Orange Bisque
• Vichyssoise

APPETIZERS: $6.50  *$9.00

• Smoked Salmon with capers and cucumber chutney
• Seafood Cocktail with roasted garlic-tomato coulis
• Cheese Ravioli with red and green bell pepper sauce
• Vegetable Terrine with olive oil and herb vinaigrette
• Smoked Rainbow Trout with wild mushroom and grilled tomato sauce
• Marinated and Grilled Porta Bella Mushrooms with a sherry essence
• Smoked Duck Cake with raspberry and black current sauce
• Crab Cake with mango fruit sauce
• *Grilled Quail with a blueberry ginger sauce
• *Shrimp Cocktail with traditional sauce
• *Lobster Cocktail with smoked shrimp Cajun tartar sauce
• *Lobster Taco with tropical fruit salsa

Dinners come with choice of Salad

Entrée comes with your choice accompaniments listed after the entrée selections plus four seasonal vegetables

SALADS:

• Brandon Inn fresh garden salad with dressing of your choice
• Caesar Salad with house smoked salmon and garlic croutons
• Mescalin greens and Asiago cheese with herb vinaigrette
• Red and green leaf lettuce with cucumber, tomatoes and honey maple Dijon dressing

Intermezzo

Your Choice of Citrus Fruit Sorbet to Cleanse the Palette between courses  $4.50

ENTREES:

Entrees come with your choice of salad, four seasonal vegetables and one accompaniment listed below, as well as fresh baked breads, coffee and tea.

Entrees: $32.00

• Beef Wellington with an herbal demiglace
• Filet Mignons Forestier wrapped in bacon with a wild mushroom, Cabernet Sauvignon and mustard sauce
• Roasted Tenderloin of Beef with a Cognac demiglace
• Roast Prime Rib au jus
• New York Strip Steak au poivre
• Native Rack of Lamb with garlic mint sauce
• Medallions of Lamb with sweet onion and rosemary sauce
• Venison Medallions with Anjou pear herb sauce
• Quail stuffed with venison bratwurst, served with applejack sauce
• Native Vermont Roast Pheasant with apple, honey and thyme sauce
• Roast Duck with black cherry sauce

Entrees: $28.00

• Poached Salmon with a champagne sauce
• Grilled Salmon with a Tropical Fruit Salsa
• Sole stuffed with crabmeat, served with a spinach cheese sauce
• Atlantic Harvest- Salmon, Scallops, Shrimp, and crab in a cherry cream sauce
• Shrimp and scallop scampi
• Boneless Chicken Breast stuffed with apple and herbs Served with an artichoke-lime sauce
• Chicken Marsala topped with fried leeks
• Boneless Chicken Breast stuffed with crabmeat, served with supreme sauce
• Boneless Chicken Breast stuffed with dill havarti cheese, Served with broccoli cream sauce
• Pork Tenderloin with garlic and caraway demiglace
• Roast Vermont Turkey with apple maple stuffing, giblet gravy, and cranberry sauce
• Pork Loin Roast with apple stuffing, served with Calvados glace
• Rolled roasted Leg of Lamb stuffed with spinach Pesto, Served with an herbal demiglace

Vegetarian Entrees:  $25.00

• Portabella Mushroom Wellington, with sherry charlotte reduction
• Three Cheese Tortellini, with pesto and roasted bell peppers
• Wild Rice Pancakes with Shallot ragout

Entrees come with one of the accompaniments listed below:

• Baked Potato with Sour Cream & Chives or Herbed Butter
• Seasoned Twice Baked Potatoes
• Herbed Wild Rice
• Steamed White Rice
• Spinach, Ricotta, Parmesan Spaetzle
• Sweet Potato Gratin
• Sweet Potato and carrot timbale
• Sweet Potato Soufflé
• Yorkshire Pudding
• Cheese and Herb Polenta
• Brown Butter Gnocchi
• Garlic Mashed Potatoes
• Tarragon Mashed Potatoes
• Couscous with fresh herbs
• A Variety of Pastas

Hors D’oeuvres

Mirrors and Boards

• A Selection of Imported and local Vermont Cheeses served with fresh baguettes and seasonal fruits and vegetable garnishes on a Rustic Board $6.50
• International Cheese Mirror with Fresh Fruit  $5.50
• Fresh Vegetable Crudités on a Mirror with Two Dips  $3.00
• Antipasto Mirror with Artichoke Hearts, Assorted Olives, Roasted Garlic, Roasted Peppers, Feta and Mozzarella Cheese, Hard Salami and Prosciuto  $5.50
• Brandon Inn side of Smoked Salmon with Red Onions, Capers with a Mustard Dill Sauce served with assorted breads  $7.50
• Assorted Smoked, Pickled Shellfish Mirror  $7.50
• Shrimp display with Traditional Cocktail Sauce  $6.50
• Assorted Pate Board with Almonds and Portabella Mushrooms with Cumberland Sauce and Crackers; Country Chicken Liver with Herbs  $5.75
• White Fish Terrine served with Crusty French Bread; Seasonal Fruits, Berries, Dried Fruits and Nuts with Honey Yogurt and Citrus Dips  $6.50
• Smoked Trout and Avocado Dip with Bagel Chips  $4.50
• Mediterranean Couscous with Pita Chips  $4.50

Price per person

Canapés

• Smoked Salmon on Pumpernickel Bread  $3.50
• Pinwheels of Ham with Cream Cheese  $3.50
• Gravlox with Peppercorns on slices of Cucumber  $3.50
• Deviled Eggs with Caviar  $3.50
• Cucumber Rounds with Cream Cheese and Garlic Topping  $3.00
• Smoked Trout on Toast  $4.00
• Avocado Shrimp Toast  $4.00
• Teriyaki Chicken  $4.00
• Oyster and Roquefort Cheese on Toast  $5.00
• Mediterranean Flat Bread with Chevre Cheese and Sun Dried Tomatoes  $3.50
• Gruyere, Prosciuto and Pistachio filled French Bread  $3.50
• Seasonal Melon with Prosciuto  $3.50
• Leaves of Belgian Endive with Boursin Cheese and Chives  $3.50
• Fruit Brochettes, Fresh Fruit Chunks marinated in Grande Marnier  $4.00
• Humus with Black Olives and Pita Triangle Chips  $3.50
• Bruschetta – Toasted Bread with a Topping of Olive Oil, Garlic, Fresh Tomato, Sweet Onion, Fresh Herbs and Parmesan Cheese $3.50

Price per serving

Hot Passed Hors D’oeuvres

• Melted Vermont Cheddar and Apple Squares  $3.50
• Miniature Crab Cakes with a Cajun Tartar Sauce  $6.00
• Shrimp Fritters with a Cocktail Sauce  $5.00
• Roasted Red Bliss Potatoes stuffed with Crabmeat  $6.00
• Chicken Wings, Hot and Spicy or Teriyaki Honey  $3.50
• Chicken and Snow Pea Skewers with Sesame Mayonnaise  $4.00
• Teriyaki Beef Strips on Skewers  $4.00
• Scallops wrapped in Bacon  $5.00
• Cheddar Cheese Croquettes with a Tyrolean Sauce of Mayonnaise, Tomato and Cognac  $4.50
• Swedish Meatballs with Sour Cream and Herbs  $3.50
• Mushrooms stuffed with:
  Sausage and Ricotta Cheese  $4.50
  Spinach and Herbs  $4.50
  Pesto and Feta  $4.50
• Cheese Sticks with Creamy Black Peppercorn Dip  $3.00
• Lobster Ragout wrapped in Puff Pastry  $8.00
• Spanakopita, Spinach and Feta in Phyllo  $4.50
• Vegetable Egg Rolls with Soy and Duck Sauce  $4.50
• Shrimp Egg Rolls with Soy and Duck Sauce  $5.00
• Spicy Crab Wontons  $5.00
• Spicy Vegetable Wontons  $4.50
• Assorted Mini Quiche  $4.50
• Barbecue Baby Back Ribs with Dipping Sauce  $8.00
• Grilled Miniature Lamb Chops, served with a Mint Dipping Sauce  $9.95

Price per serving, served at stations or passed butler style

Barbecue Hors D’oeuvres

• Smoked Baby Back Ribs served with Traditional Barbecue Sauce  $8.50
• Jumbo Barbecued Shrimp served with Pesto Dip  $12.50
• Cajun Sea Scallops  $6.50
• Miniature Lamb Chops served with a Mint Dipping Sauce  $8.50
• Grilled Eggplant served on Tostini  $5.00
• Grilled, Marinated Portabella Mushrooms served with French Bread  $5.00
• Grilled Vegetables to include:  Onion, Red and Green Peppers, Eggplant Served with Pita Bread Triangles  $5.00

Price per serving, served at stations or passed butler style

Brandon Inn Buffet Dinner Menu

Salads

• Seafood Salad with vegetables, white fish, sea legs and shrimp
• Brandon Inn Garden Salad
• Traditional Waldorf Salad
• Warm German Potato Salad with Onions and Bacon
• Oriental Chicken Noodle Salad with Teriyaki Sauce and Sesame Seed
• Tomato and Basil Salad
• Three Bean Salad with Balsamic Vinaigrette
• Fresh Fruit Salad with Grande Marnier

Choose 3

Mirror Displays

• Mirror of Mixed Cold Poultry with Cumberland Sauce
• Antipasto – Salami, Olives, Pimentos, Pepperoni, Mozzarella, Hot Peppers
• Mirror of Pates and Terrines with Relish and crackers

Choose 1

Seafood

• Arrangement of Smoked Trout, White Fish, Oysters and Mussels
• Assortment of Creamed and Pickled Fish – Matjes Herring, Roll mops in Sour Cream, Curried Cream Fish
• Chilled Poached Salmon with a Dill Dressing and Cucumbers
• Sevice of Shrimp and Scallops – Shrimp and Scallops Marinated in Lime Juice with Cilantro and Jalapeno Peppers

Choose 1

Hot Dishes

Served in elegant Chafing Dishes

• Savory Vermont Lamb and Vegetable Stew
• Hearty Beef Stroganoff with Mushroom with Mushrooms and Sour Cream
• Sausage Mixed Grill of Venison Sausage, Knockwurst and Bratwurst with Red Peppers and Onions
• Atlantic Harvest -White fish, Shrimp, Scallops and Crab Legs in a Sherry Cream Sauce
• Champagne Chicken – Breast of Chicken in a Champagne Cream Sauce with Red Potatoes and Broccoli
• Chicken Forestier- Sliced Breast of Chicken in a Light Garlic Mushroom and Herb Coating
• Cheese Tortellini with Pesto Sauce
• Vegetable Lasagna with Eggplant, Tomatoes, Mushrooms and 3 Cheeses

Choose 2

Chef Carved Roast Meat

• Vermont Roast Turkey with Apple Stuffing and Maple Sauce
• Top Round of Roast Beef au Jus
• Vermont Native Leg of Lamb with a Mint Demi-Glace
• Honey Glazed Baked Ham
• Roast Loin of Pork Stuffed with Apricots

Choose 2

Or . . . Choose one from above list plus one from below list at the indicated additional price

• Prime Rib with Yorkshire Pudding and Horse Radish  $4.00
• Filet Wellington (Specialty of the House) with a Brandy Demi-Glace  $7.00
• Grilled Fresh Salmon with a Tropical Fruit Salsa  $4.50
• Native Rack of Lamb with an Herbal Demi-Glace  $10.00

Coffee, Decaffeinated Coffee, and Tea

$32.50 per person

DESSERT

• We will serve your outside wedding cake ($2.50 cake cutting charge per person) or a Brandon Inn wedding cake at $5.00 per person
• A selection of Pies, Pastries and Cakes with Strawberries on a Mirror  $6.50

All Prices are subject to an 18% Gratuity and Prevailing Vermont State Tax
MINIMUM NUMBER OF GUESTS 65

Garden Barbecue

Choice of Three Salads

• Green Salad, variety of Mescalin Greens with a Balsamic Vinaigrette dressing
• Garden Salad, a mix of Lightly Marinated Salad Vegetables ~served with choice of dressing
• Oriental Linguine Salad with Vegetable Julienne and Soy Marinade
• Three Bean Salad
• Tomato & Fresh Basil with Mozarella cheese
• Italian Macaroni Salad with Peas, Ham, Pickles and Carrots in a light creamy dressing
• Caesar Salad with shaved Asiago cheese & croutons
• Waldorf Salad

Choice of Three:

• Marinated Roasted Breast and Leg of Chicken
• Barbecued Spare Ribs
• Grilled Hot and Sweet Sausage with Red and Green Peppers
• Fish Kabobs with Vegetables
• Hamburgers and Hot Dogs

Choice of Two:

• Potato Salad
• Jacket (baked) Potato
• Baked Beans
• Sweet Corn
• Macaroni & Cheese

Barbecue will also include: Corn Bread and other Home-baked Breads

Cookies, Brownies, Fresh Fruits

Coffee, Decaffeinated Coffee, Tea or Ice Tea, Ice Coffee

$29.00 per person

$13.00 per child 10 and under

All Prices are subject to an 18% Gratuity and Vermont Tax
MINIMUM NUMBER OF GUESTS 50
There is a $350.00 set up charge for Garden Barbecue – outdoors
There is a $150.00 set up charge for Garden Barbecue – indoors