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Media Kit

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Brunch

BRUNCH MENU SELECTIONS
(Minimum of 50 guests)

I*
Freshly Squeezed Juices
Fresh Seasonal Fruit and Berries
Imported and Domestic Cheeses
English Crackers and French Bread
Assorted Smoked Fish
California Field Greens with Dressing Choice
Spinach Frittata
Cheese Blintzes
Boneless Breast of Chicken Filled with Sun-dried Tomatoes,
Spinach and Mozzarella Cheese, Madeira Sauce
Steamed Norwegian Salmon, Horseradish and Dill Sauce
Medallions of Beef with Red Onion Marmalade
Penne Pasta with Four-Cheese Sauce, Prosciutto Ham and English Peas
Grilled Virginia Ham, Hickory Smoked Bacon and Link Sausage
Seasonal Vegetables
Selection of Croissants, French Rolls, Muffins and Bagels
Chef's Selection of Assorted Cakes, Tarts and Miniature Pastries

II*
Freshly Squeezed Juices
Watermelon Carving with Coconut Infused Fruit Salad
Baby Field Greens with Champagne Vinaigrette
Moroccan Couscous with Calamata Olives, Cherry Tomatoes and Oregano
Smoked Trout, Salmon and Peppered Mackerel, Traditional Garniture
Broiled Tomato Stuffed with Crab Ragoût
Poached Eggs and Béarnaise
Turkey Sausage with Sage and Fennel
Grilled Chicken Breasts topped with Pesto, Prosciutto and Mozzarella, Marsala Sauce
Baked George's Bay Cod with Focaccia Crust
Smoked Tomato Coulis
Bow Tie Pasta with Forest Mushrooms, Spinach, and Roasted Garlic Broth
Blue LakeBeans, Squash and Carrots Sautéed in Pistachio Oil
Selection of Croissants, French Rolls, Muffins and Bagels
Chef's Selection of Assorted Pastries

Chef to Carve
(Select One)
Roasted Turkey with Ligonberries or Glazed Bourbon Ham

III*
Selection of Croissants, French Rolls, Muffins and Bagels
Freshly Squeezed Juices
Sliced Seasonal Fruit and Berries
Assorted Pates and Terrines with Imported Mustards
Smoked Salmon with Vine Ripened Tomatoes, Red Onion and Capers
Mesclun Greens with Assorted Dressings
Tomato and Buffalo Mozzarella with Basil Chiffonade, Aged Balsamic Vinaigrette
Shaved Fennel, Orange and Watercress Salad
Traditional Eggs Benedict
Bacon and Sausage
Chicken Medallions Stuffed with Roasted Peppers
Portabello Mushroom and Smoked Gruyère
Seared Seafood Trio with Lobster Fumet
Carved New York Strip with Horseradish Crust
Roasted Red Skin Potatoes with Rosemary and Lemon Zest
Stir Fried Vegetables with Coriander and Ginger
Chef's Selection of Cakes, Tarts and Pastries

BRUNCH STATION ALTERNATIVES
The following chef stations are a great addition to a brunch buffet.

Crêpe Station*
Made to order with choice of ingredients.
 Mandarin Oranges, Strawberries, Almonds, Sweet Butter, Grand Marnier and Fresh Whipped Cream  

Omelet Station*
Made to order with choice of ingredients.
Fresh Vermont Eggs Made to Order
Crumbled Goat Cheese, Sharp Cheddar, Salsa, Tomatoes, Wild Mushrooms, Scallions, Onions, Peppers and Ham

Duck Trap Smoked Salmon and Bagel Station*
Made to order with choice of ingredients.
Flavored Cream Cheeses, Traditional Garnitures, Assorted Bagels, Horseradish Crème Frâiche

Saute Pasta Station*
Made to order with choice of ingredients.
Choice of two pastas: Fusilli, Tortellini, Penne Pasta
Choice of two sauces: Clam, Sun-dried Tomato, Traditional Alfredo Sauce, Marinara, Pesto Cream
Garlic Toast, Black and Green Olive Tapenade
Toasted Pine Nuts, Freshly Grated Parmesan Cheese  

Raw Bar*
Displayed on Ice
Oysters on the Half Shell, Cocktail Sauce
New Zealand Green Lip Mussels
Clams on the Half Shell, Tomato Horseradish Sauce
Jonah Crab Claws, Honey Mustard Sauce
Chilled Florida Gulf Shrimp, Creole Remoulade Sauce

Caviar Station*
Choice of Assorted Caviar and Vodkas
Both displayed on ice along with classical garniture
Choice of caviar: American, Salmon, Caviar, Tobiko, White Fish, Beluga, Osetra, Sevruga

CHAMPAGNE REVIVERS*
The Mimosa
A Blend of Sparkling Wine, Fresh Squeezed Orange Juice and a Dash of Cointreau

Champagne
A Combination of Sparkling Wine and Crème de Cassis


VODKA BAR*
The Classic Bloody Mary
Our Blend of Smirnoff Vodka, Tomato and V-8 Juices, Fresh Lime Juice, Horseradish, Tabasco and Fresh Ground Pepper

A Bloody Maria
A Blend of Jose Cuervo Tequila, Tomato and V-8 Juices, Fresh Lime Juice, Horseradish, Tabasco and Fresh Ground Pepper

The Bloody Caesar
Absolut Citron Vodka Blended with Clamato Juice and Spices, Garnished with Gulf Shrimp

The Cajun Mary
A Fiery Blend of Stolichnaya Pertsovka Pepper Vodka with Tomato and V-8 Juices spiced to perfection and served in a Cajun Spice Rimmed Glass

The Bloody Bull
Stolichnaya Vodka Blended with Tomato Juice, Beef Consomm?and Traditional Spices

The Bull Shot
A Warm Blend of Stolichnaya Vodka and Beef Consomme

*All brunches include assorted breakfast bakeries and Stoweflake coffee service.

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