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Conference Catering Menu CONFERENCE CATERING MENU Thank you for considering Jay Peak Resort as the destination for your special gathering. Jay Peak is a four season resort in Northern Vermont, close to Canada and Burlington, and far from anything resembling ordinary. Our Conference Catering Menu has been developed to provide an enticing array of menu options, featuring the freshest of ingredients and incorporating local flavor to please a multitude of palates. All events hosted at Jay Peak are special events. With a variety of facilities to accommodate events ranging from 20 to 400+ people, our goal is to ensure that all guests have a first class experience. Our staff is dedicated to working with you to plan all aspects of your event. Please discuss special options or dietary restrictions with us as we are happy to make adjustments during the planning process. We hope to see you soon. (800) 451, 4449 830, JAY PEAK ROAD jaypeakresort.com JAY, VERMONT 05859 BREAKFAST CONTINENTAL BUFFET All breakfast buffets include coffee, hot tea, and juice beverage station. 20 Person Minimum. Bagels with Cream Cheese 10 Muffins, Pastries and Fresh Fruit. Assortment of Pastries 10 Cinnamon Rolls, Croissants, sliced Sweet Bread and Fresh Whole Fruit. Cold Breakfast Buffet 12 Bagels with Cream Cheese; Assortment of Bread for Toasting; Fresh Whole Fruit; Yogurt and Homemade Granola; Cold Cereals and Milk. HOT BREAKFAST All hot breakfasts include fresh whole fruit. Breakfast Sandwiches 10 Chef’s choice of Bacon or Ham or Sausage Patty with Fried Egg and American Cheese. Served on a Toasted English Muffin. Breakfast Burritos 13 Flour Tortilla Filled with Scrambled Eggs, Bacon or Sausage (optional), Seasoned Black Beans, Onion, Peppers, Potato, Jalapeno & VT Cheddar. Served with Salsa and Sour Cream. Base Breakfast Buffet 14 Scrambled Eggs, Country Home Fries. Choice of: Bacon, Ham or Sausage. Assortment of Bread for Toasting. BREAKFAST BUFFET ADD, ONS Hot Oatmeal 4 Pancakes or French Toast 2 Choice of 4 Toppings: Raisins, Brown Sugar, Cinnamon Assorted Pastries 2 Sugar, Dried Cranberries, Dried Cherries, Fresh Cinnamon Rolls 2 Berries (in season), VT Maple Syrup, Chocolate Chips, Assorted Cereals with Milk 3 Almonds, Walnuts, Pecans. Assorted Bagels 4 Seasonal Vegetable Quiche 5 Choose 2 types of Cream Cheese: Regular, Vegetable, Bacon, Ham, or Sausage Quiche 6 Maple, Everything, Fines Herb, Garlic & Chive. Corned Beef Hash 5 House Smoked Salmon 12 Brault’s Bacon Sausage Gravy & Biscuits 9 Red Onion, Capers, Hard Boiled Egg, Tomato, Dill Homemade Granola and Yogurt 8 Crème Fraiche. 1 All Prices are Per Person and Subject to 9% Tax and 20% Gratuity, 20 Person Minimum Required BREAK PLATTERS Charcuterie Board 15 Seasonal Selection of Cured Meats, Sausages & Pate, Pickled Vegetables accompanied with Fruit Preserves, Stone Ground Mustard & Assorted Crackers Roasted Vegetable & Goat Cheese Platter 6 Roasted Zucchini, Summer Squash, Eggplant, Onions and Tomatoes, VT Chevre & Balsamic Reduction. Spinach & Artichoke Dip 6 Creamy Spinach and Artichoke Dip Served in a Bread Bowl with Red Barn Lavash. Crab Meat, add 3/pp. Baked Brie En Croute 8 Soft Brie Wheel Encrusted with Brown Sugar, Dried Fruit and Nuts Wrapped in Pastry Dough and Baked to Perfection, served with Red Barn Lavash. Fruit Preserves, add 3/pp. Mediterranean Platter 6 Hummus, Olives, Sun Dried Tomato Tapenade and Tzatziki Sauce. Served With Toasted Garlic Pita Chips. Antipasti Platter 8 Marinated Tomatoes, Artichoke Hearts and Roasted Peppers served with Salami, Capers, Pepperoncini, Mozzarella Balls and Assorted Olives. Nacho Bar 8 Tortilla Chips, Salsa, Queso Sauce, Onions, Olives, Black Beans, Scallions. Beef or Chicken, add 2. Warm Pretzel Bar 5 Served with a Cheddar, Ale Sauce and Honey Mustard. Southwestern 7 Layer Dip & Chip 4 Seasoned Beef, Refried Beans, Salsa, Guacamole, Sour Cream, Shredded Cheddar, Scallion & Black Olive, Served with Tortilla Chips. Chicken Wing Platter 8 Choose from Buffalo, BBQ, Jerk, Tikka Masala or Thai Chili Sauces served with Celery & Carrot Sticks with Ranch Dressing. Chips & Salsa 4 Assorted Cabot Cheeses & Crackers 5 Guacamole, add 2/pp. Homemade Granola, Fruit & Yogurt 8 Seasonal Vegetable Crudites 4 Homemade Cookies & Brownies 3 Ranch Dip, Hummus. VT Artisanal Cheeses 12 Fruit Preserves, Marcona Almonds. 2 All Prices are Per Person and Subject to 9% Tax and 20% Gratuity, 20 Person Minimum Required SMALL BITES Bourbon BBQ Chicken Bites 4.25 German “Pig In Blanket” Brat, Onion 4.25 Asian Chicken Salad in Tartelette 4.25 Lamb Meatball Skewer, Mint Tatziki 6 Steak Crostini, Crumbled Bleu Cheese, Horseradish Crème Frache 5 Prosciutto Wrapped Melon 5 Pork or Vegetable Wontons 4.25 Bacon Apple & Asiago Bouchee 4.25 Crab Cakes Served with Chipotle Aioli 4.25 Jumbo Shrimp Cocktail 6 Seared Tuna Wonton, Sambal –Cilantro 5 Scallops Wrapped in Bacon 6 Mini Sage Grilled Cheese Sandwiches 4.25 Caprese Skewers with Balsamic 4.25 Phyllo Cup with Brie, Honey & Walnut 4.25 Roast Tomato & Goat Cheese Bouchee 5 Vegetable Spring Rolls 4.25 GRAB & GO All Grab & Go Conference options include fresh fruit, cookie and bottled water. Lunch on the Run 15 Deli Sandwiches Made on Ciabatta Rolls. Choice of: Ham, Turkey, Roast Beef, Tuna Salad, Chicken Salad or Vegetarian. Swiss or Cheddar Cheese. Lettuce, Tomato, Onion. Bag of Chips. Wrap It Up 15 Chef’s Choice of Freshly Made Wraps Choice of: Ham, Turkey, Roast Beef, Tuna Salad, Chicken Salad or Vegetarian. Swiss or Cheddar Cheese. Lettuce, Tomato, Onion. Bag of Chips. Quinoa Veggie Box 15 Kale, Roasted Sweet Potatoes, Quinoa, Avocado, Sprouts, Pumpkin Seeds, Goji Berries & Maple, Tahini Dressing. Granola Bar. Sliced Grilled Chicken, add 4/pp or Grilled Shrimp, add 6/pp. 3 All Prices are Per Person and Subject to 9% Tax and 20% Gratuity, 20 Person Minimum Required LUNCH OR LIGHT DINNER BUFFETS All Conference Buffet options include iced tea & lemonade station. Deli Buffet 18 Choices of: • Mixed Greens Salad w/ Dressing or Soup. • Ciabatta Rolls, Wraps or Wheat Bread. 5’ Subs available, add 2. • Ham, Turkey, Roast Beef, Tuna Salad, Chicken Salad or Egg Salad. • Swiss, American or Cheddar Slices. Also on the buffet: Mayonnaise, Mustard. Lettuce, Tomato, Onion & Pickles. Chips. Cookies & Brownies. Backyard Cookout Buffet 20 Choices of: • Quartered Herb Marinated Chicken, Burgers & Hot Dogs (Meatless Burgers upon request). • American & Cheddar Slices. Also on the buffet: Lettuce, Tomato, Onion & Pickles. Potato Salad & Cole Slaw. Chips. Cookies & Brownies. Taco & Burrito Bar Buffet 20 Choose two: • Shredded Chicken, Shredded Beef, Ground Beef, Carnitas, Sweet Potato & Kale, Chili & Lime Haddock. Chili Garlic Shrimp, add 2. Choices of: • 12” Flour Tortillas, 6” Corn Tortillas or Taco Shells. Also on the buffet: Lettuce, Tomato, Onion. Shredded Cheese. Olives and Pickled Jalapenos. Braised Spiced Black Beans, Spanish Rice, Salsa, Guacamole, Sour Cream. Salad Bar Buffet 18 All Salad Bars come with: Grilled Chicken. Grilled Tofu Available upon request. Shrimp, add 2/pp. Also on the buffet: Warm Baked Rolls & Butter. Soup. Fruit. Cookies & Brownies Choose two salds: Garden: Mixed Greens, Tomato, Cucumber, Shredded Carrots, Red Onion, Maple Balsamic. Caesar: Shaved Parmesan, Croutons, Classic Caesar Dressing. Buffalo: Shredded Carrot, Julienne Celery, Tomato, Scallion, Shredded Cheddar, Ranch & Bleu Cheese Dressings, Buffalo Sauce. Asian: Shredded Carrot, Julienne Red Pepper, Toasted Almonds, Mandarin Orange , Scallion, Cucumber, Toasted Sesame Ginger Vinaigrette. Vermonter: Arugula, Hazelnuts, Roasted Brussels Sprouts, VT Chedda, Grapes, Roasted Shallot Vinaigrette. 4 All Prices are Per Person and Subject to 9% Tax and 20% Gratuity, 20 Person Minimum Required HEARTY DINNER BUFFETS All Conference Buffet options include iced tea & lemonade station. Down Home Buffet 17 Mixed Greens Salad. Warm Rolls. Home Style Chicken & Biscuits. Mashed or Herb Roasted Potatoes Seasonal Vegetables. Cookies, Brownies. VT BBQ Buffet 24 Mixed Greens Salad. Warm Rolls. House Pulled Pork or Slow Roasted Ribs. Quartered Herb Marinated Chicken. Cole Slaw, Potato Salad, Baked Beans. Strawberry Shortcake. Italian Buffet 19 Chopped Italian Salad. Minestrone Soup. Garlic Bread. Chicken Parmesan. Tortellini Primavera. Baked Penne. Tiramisu. Thanksgiving Everyday Buffet 24 Mixed Green Salad. Warm Rolls. Statler Turkey Breast and Gravy. Mashed Potatoes, Stuffing, Green Beans. Cranberry Sauce. Pumpkin or Apple Pie. Surf & Turf 30 Mixed Greens Salad. Warm Rolls. Roast Prime Rib of Beef w/ Horseradish Cream Sauce, Grilled Salmon w/ Beurre Blanc or Baked Stuffed Shrimp, Miso Glazed Cod. Baked Potato Bar w/ Scallion, Cheddar, Chive. Chef’s Choice Seasonal Vegetables. Fresh Baked Apple Berry Crisp. DINNER BANQUET TIERS - PLATED OR BUFFET All meals include choice of two entrees, one choice of salad or soup, one choice of starch, Chef’s choice seasonal vegetables, and one choice of dessert. TIER 1 26 Grilled Flank Steak Roasted Turkey Breast Marinated Flank Steak Grilled to Medium Rare, Traditional Stuffing, Natural Jus, Cranberry Sauce. served Sliced served with a Shallot Demi, Glace. Salmon Backhendl Chicken Citrus Marinated Seared Salmon Accompanied with Crispy Boneless Chicken Thigh with Arugula, a Fennel and Blood Orange Slaw. Pomegranate Seeds and Pomegranate Molasses. Pork Tenderloin Pasta Primavera Brined and Grilled Pork Tenderloin Served with Seasonal Vegetables sautéed with a White Wine & a Blueberry Gastrique. Garlic Cream Sauce, Penne Pasta & Parmesan. 5 All Prices are Per Person and Subject
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