The Executive Chef at Trapp Family Lodge offers an array of menu suggestions for your meeting functions, including options for breakfast, lunch, dinner, and cocktail receptions. We will try to accommodate any dietary concerns with special menu selections, if given advance notice. Please view our sample menus below. Our Meeting & Events Planner will be happy to plan your themed dinners or custom receptions.
Call Our Meeting Planner Request Meeting InformationWe recommend one breakfast station per 20 guests.
Orange, Grapefruit, Cranberry & Tomato
Local Honey & Butter
Orange, Grapefruit, Cranberry & Tomato
with Preserves & Honey
Orange, Grapefruit, Cranberry & Tomato
Local Honey & Butter
with Asparagus, Cabot Cheddar & Pancetta
Scrambled Eggs, Chorizo, Cheese
with Ham, Green Chilies, Onions, Peppers, Mushrooms, Diced Tomatoes, Swiss & Cheddar Cheese
Raspberries, Pecans, Whipped Butter, Raspberry Syrup
French Baguette, Assorted Crackers, Local Honey, Mustard, Seedless Grapes
Bibb Lettuce, Bacon, Blue Cheese & Avocado
Appropriate Condiment Bar
(German Style Pot Roast)
with Hazelnut & Lemon Butter
Capers, Lemon, Artichokes, Sun Dried Tomatoes
We recommend 6 pieces per person per hour or 4 pieces per person for a pre-dinner reception.
with Sambuca Infused Cocktail Sauce
Wakame & Soy Ginger Glaze
Caramelized Onion Compote & Clothbound Cheddar
Crostini, Lemon Confit
Bamboo, Citrus & Sea Salt
with Boursin Cheese
Baby Potato & Cabot Cheddar
with Citrus Sabayon
with Lemon Remoulade
(Mediterranean Style Vegetables)
with Chipolte Aioli
with Thai Peanut Sauce
with Local Honey
with Buttermilk Dressing
Silver Dollar Rolls, Mustard, Bacon, Cheese, Crispy Onions, Lettuce, Tomatoes
Spicy Tomato Cocktail Sauce, Mignonette, Lemons & Limes
Create your own 3 or 4 courses menu.
Customized dishes, dietary restrictions and chef consultations are always available on request.
with Corn Succotash
Sage Cream Sauce
Baby Greens, Aged Balsamic Glaze
Leek Fondue, Saffron Tomato Broth
Fig Salad, Parmesan Wafer & Lemon
Jicama & Wakame, Soy Ginger Glaze
with Fine Herbs
with Aged Sherry & Profiterolle
with Tomato & Cucumber Salsa
Focaccia Croutons
with Gruyere Cheese & Forest Mushrooms
with Crème Fraiche
with Belgian Endive
Tiny Tomatoes, Candied Pecans, Roasted Onion Vinaigrette
Pickled Persian Cucumbers, Tiny Tomatoes & French Radish
Local Bleu Cheese, Toasted Almonds & Bacon Bits
Cured Tomatoes, Lambs Lettuce
Arugula & Frisee, Vermont Chevre, Pistachios
Parmesan & Garlic Croutons, White Anchovies
Sweet Potato Mash, Grilled Broccolini, Lime Beurre Blanc
Grilled Corn, Tomato & Olive Relish
Arugula Pesto Polenta, Wilted Greens, Aged Balsamic Caramel
Baby Bok Choy, Jasmine Rice & Soy Ginger Glaze
Roasted Root Vegetables, French Beans, Maple Lime Glaze
Dauphinois Potatoes, Asparagus, Port Wine Sauce
Parsnip Puree, Wilted Seasonal Greens
with Porcini & Truffle Broth
Parmesan, Oven Roasted Plum Tomatoes
Fresh Apple Sauce, Horseradish Whipped Potatoes, Mustard Jus
Pistachio Sauce
Brandy Sauce
with Rum Creme Anglaise
Raspberry Coulis
Anglaise
Apricot Glaze
Spiced Rum Sabayon
Grilled Lemons, Brow Caper Butter
with Maple Barbecue Glaze
with Spicy Corn Muffins
with Bourbon-Chipotle BBQ Sauce
Sun-dried Cherries & Boucher Blue Cheese
Grain Mustard & Celery Seeds
with Sweet Butter
with Sweet Cream
with Lemongrass
with Cucumbers & Tomatoes
with Ginger Vinaigrette
Lettuce, Mint Leaves & Thai Dipping Sauce
with Buttermilk Biscuits
Pickled Fennel, Oranges & Bermuda Onion
Sambuca Cocktail Sauce & Lemon
Kettles of Old Fashioned Court Bouillon
with Basil Chili Butter
Country Maple Barbecue Sauce
with Assorted Vinaigrettes
Hazelnut & Lemon Butter
Vine Ripened Tomato & Basil Oil
Wild Mushroom & Roasted Peppers
Lemon Marinated Artichokes, White Balsamic Vinaigrette
with Roasted Fennel
with Garlic Jus
Our Open Hosted Bar Service is charged on a consumption basis. Full bar offers beer, wines, liquor and soft drinks.
The Cash Bar is designed for functions where your guests are responsible for their own beverages. A 20% gratuity and applicable Vermont tax will be added to the total.