The Spring Menu is Forthcoming
Fall Menu, 2011
Friday Welcome Reception 2:00 p.m. - 5:00 p.m.
Mini Assorted Cheese Cakes
Fresh Apple Turnovers
Hot Mulled Cider
Vermont Artisan Cheese, Fresh Fruit, and Cracker Board
Mimosas Served at 5:00 pm
Friday Dinner Served at 7:00 pm
Butternut squash and Apple Bisque, Cheddar Ale Soup and Chili served in Fresh Baked Crusty Bread Bowls
Sliced Beefsteak Tomato & Shallot with Fresh Mozzarella
Salad with a Broken Balsamic Vinaigrette
Harvest Salad
Field Greens, Candied Walnut, Dried Cherry, Cranberry & Vermont Chèvre
with a Fine Herb Vinaigrette
Fresh Rolls and Butter
Dessert
Maple Walnut pie with vanilla
Saturday Country Breakfast Buffet Served 8 - 10 am
The Buffet will include juices, teas and coffee, cold cereals, hot oatmeal, and fresh fruits along with pastries and the following:
Scrambled Eggs
Pancake Du Jour on Saturday and French Toast Filled with Cream Cheese & Raspberries on Sunday
Mountain Top Benedict
Tomato and Basil Strata
Applewood Smoked Bacon and Sausage
Breakfast Potatoes
Saturday Lunch served 11:00 am - 2:00 pm
Your choice of Lunch served off a Special Tavern Menu
All lunches include a choice of 2 soups.
Mountain Top BLT
Applewood Smoked Bacon, Lettuce & Tomato
Pesto Mayo on Grilled Multi-Grain Bread
Tavern Burger
1/2 lb Organic Vermont Grass-Fed Beef
Cheddar, Swiss or Bleu Cheese Lettuce,
Tomato, Pickle, Onion & French Fries
Classic Caesar Salad with or without Chicken
Ham & Cheese Dream (with or without Ham)
Cure 81 Ham & Sharp Cheddar
Grilled on Sourdough Bread
Red Onion, Tomato & Dijon Aioli
Foggy Meadow Beet Salad
Over Mixed Greens
Topped with Candied Walnuts, Granny Smith Apples & Vermont Goat Cheese
Cider Vinaigrette
Portabello Burger
Roasted Red Pepper, Boursin & Spinach on a Portuguese Roll
Classic Reuben
Sliced Corned Beef, Sauerkraut
Swiss & Thousand Island Dressing
On Rye with Kettle Chips & Pickle
Chicken Wrap
Vermont Free Range Chicken
Blackened with Crisp Romaine,
Caesar dressing & Parmesan Cheese
Saturday Afternoon Tea 4:00 pm
Cream Puffs
Chocolate Eclairs
Cocktail Hour in the Tavern 6:00 p.m. - 7:00 p.m.
Panko Shrimp with sweet chili
Fried Pumpkin Ravioli with maple cream and pear chutney
Saturday Dinner Buffet Served at 7:00 p.m.
Chef Carved Prime Rib of Beef Au Jus & Béarnaise
Crab and Scallop stuffed Sole with lemon beurre blanc
Apricot and Fig Glazed Chicken
Tuscan Pasta
Autumn Harvest Salad: Seasonal Greens, Poached Pear, Candied Pecan & Crumbled Roquefort Red Wine ~ Honey Vinaigrette
Tomatoes, Cucumber, Carrots, onions, blue cheese and Berries on side
Baked Goat Cheese in Puff Pastry atop Mesclun Greens with Sherry Vinaigrette
Yukon Gold Potatoes Au Gratin
Wild Rice
Grilled red pepper polenta with a tomato coulis
Roasted Root Vegetables
Acorn Squash with Vermont Maple Syrup
Fresh Rolls with Butter
Dessert: Crème brûlée, Carrot Cake with cream cheese frosting, and
Chocolate peanut butter mousse in a chocolate cup
Sunday Country Breakfast: 8:00 a.m. - 10:00 a.m.
Please see Saturday's breakfast menu.
Sunday Lunch served 11:00 am - 2:00 pm
Please see Saturday's lunch menu.
Complimentary New England Regular and Decaffeinated Coffee, Hot Chocolate and Assorted Teas are available throughout the weekend.
Alcohol is not included in the weekend package and can be purchased in the Tavern
The above Menu is subject to change at the discretion of The Mountain Top Inn and Resort. Any changes will be posted.
Each room in this gourmet Inn has its own character and ambiance. Below you will find a short description of your choices.
STANDARD ROOMS: Standard rooms are cozy, comfortable sized rooms with one queen bed. All but 3 rooms have a beautiful view of the lake.
SUPERIOR ROOMS: Superior rooms are larger, charming, relaxing rooms with queen or king size beds. Some rooms are equipped with a twin or queen size sofa-bed for triple or quad occupancy. These rooms would comfortably fit 2, 3, or 4 close friends.
LUXURY ROOMS: Luxury rooms are impeccably decorated unique rooms. All have gorgeous views of the lake. These rooms have queen and king bedding and are suitable for double or quad occupancy.
