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Media Kit

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Receptions

PERSONALIZED RECEPTIONS
Canapes - Cold*
Bruschetta with Pesto, Tomato Basil Fondue
Cherry Tomatoes Stuffed with Chevre and Calamata Olives
Belgian Endive with Roquefort and Caramelized Walnuts
Black Olive Tapenade and Parmesan Crostini
Smoked Trout Mousse, Cucumber Rondelle
Poached Scallop Medallion on Yukon Gold Potato with Tarragon Creme
Peppered Beef Cornichons, Creamed Horseradish
Crabmeat and Guacamole Tartlet
Pinwheel of Smoked Salmon and Boursin
Ahi Tuna Tartar on Crispy Wonton
Buckwheat Blini with American Caviar and Crème Frâiche

Hors D'oeuvre - Hot*
Mini Beef Wellington
Mushroom Caps Stuffed with Sausage and Fennel
Mini Chicken Wellington
Scallops Wrapped in Bacon Glazed in Vermont Maple Syrup
Sesame Chicken Tenders With Plum Sauce
Chicken Satay, Spicy Peanut Sauce
Assorted Mini Pizzas
Wild Mushrooms in Puff Pastry
Cornmeal Crusted Oysters
Assorted Miniature Quiche
Rock Shrimp and Corn Fritters, Louisiana Cocktail Sauce
Smoked Chicken Quesadilla
Chicken and Smoked Gouda Beignets
Maryland Crab Cakes, Remoulade
Escargot en Croûte
Spinach & Feta Cheese Greek Spanakopita
Steamed Chinese Dumplings
Coconut Shrimp with Orange Horseradish Marmalade
Grilled New Zealand Lamb Chops, Mint Pesto

RECEPTION SPECIALTIES

Cold Selections

Seasonal Vegetable Crudit with an Assortment of Dips*

Presentation of Imported and Vermont Cheeses, English Crackers and French Bread, Fresh Fruit Garnish*

Cold Poached Salmon Medallions, Sweet Mustard Dill Sauce*

Grilled Vegetable Display, Hummus and Pita Chips*

Side of Smoked Scottish Salmon, Buttered Brown Bread and Traditional Accompaniments*

Carpaccio - Thin Slices of Raw Marinated Beef Tenderloin, Mustard, Pepper and Parmesan Cheese*

Hot Selections*
Whole Roasted Turkey, Traditional Garniture and Assort Rolls

Salmon Coulibiac, Lemon Beurre Blanc

Whole Baked Virginia Ham, Bourbon Honey Glaze, Assort Rools

Roulade of Veal Loin, Proscuitto and Roasted Peppers, Basil Sauce

Marinated Beef Tenderloin, Silver Dollar Rolls

Rack of Australian Lamb, Honey Mustard Glaze, Rosemary and Thyme

Prime Rib of Beef, Au jus, Yorkshire Pudding, Fresh Horseradish, Assorted Rolls

Beef Wellington served Traditional Style

New York Strip Loin, Herb Mustard and Pepper Crust, Creamed Horseradish Sauce, Assorted Rolls

Leg of Lamb with Rosemary, Lemon and Garlic

Steamship of Veal, Au Jus, Imported Mustards

Steamship Round of Beef, Fresh Horseradish, Mustards, Assorted Rolls

SPECIALTY STATIONS

Raw Bar
Displayed on Ice
Fresh Shucked 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 for the Caviar
Choice of caviar: American, Salmon, Caviar, Tobiko, White Fish, Beluga, Osetra, Sevruga

Antipasto*
Italian Meats and Cheeses
Marinated Olives, Mushrooms, Artichoke Hearts and Roasted Peppers
Tomato, Mozzarella Basil Pizza
Hummus Dip, Black Olive Tapenade
Vegetable Crudi
Italian Breads and Pita Chips

Mexican Fajita*
Marinated Beef and Chicken
Soft Tortillas and a Selection of Condiments
Miniature Empañadas
Chili Con Queso, Tortilla Chips, Salsa  

Seafood Saute
Florida Gulf Shrimp, Garlic Lemon Sauce
Vegetable Rice Pilaf  

Stir-Fry Station*
Spring Rolls Wrapped in Rice Paper
Steamed Chinese Dumplings
Fried Rice
Choice of: Shrimp, Beef, Chicken, Vegetable

Pasta*
Choice of two pastas:  Fusilli, Tortellini, Penne Pasta
Choice of two sauces: Marinara, Pesto Cream, Clam, Alfredo
Garlic Toast, Black and Green Olive Tapenade, Toasted Pine Nuts
Freshly Grated Parmesan Cheese  

Mushroom Saute
Wild Mushroom Ragoût with Cognac and Chervil
Vol-au-Vent Shells

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Breath Of Life Retreat
May 23 - 28th


Treat your loved one with a
Stoweflake Gift Certificate


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