100 State Street
Montpelier, VT 05602

100 State St., Montpelier, VT 05602

802-223-5252   1-800-274-5252

Dinner Entrees for your conference

Banquet Menu: Plated Dinner Entrees


Choose up to Two Entrées


Slow Roasted Prime Rib - 10 oz. Beef au Jus rubbed with Garlic and Cracked Black Pepper, served with Horseradish Mashed Potatoes


Slow Roasted Sirloin Steak - 8 oz. House Sirloin Steak served with a Carmelized Shallot Bourbon Sauce OR J. Morgan's Perfect Herb Sauce with Garlic Smashed Potatoes


Filet of Beef Tenderloin cooked medium-rare and topped with your choice of Blue Cheese and Dijon Crust OR Five Onion Butter OR J. Morgans Perfect Herb Sauce, served with Garlic Smashed Potatoes
   6 oz.
   8 oz.


Prime Rib of Pork - 8 oz. tender Pork Rib Eyes grilled and topped with our Perfect Herb Sauce, and served with Garlic Smashed Potatoes


Slow Roasted Pork Loin - made with an Apple Maple Demi-glaze and Whipped Mashed Potatoes


[Back to Top]


Stuffed Chicken Vermont with Vermont Cheddar Cheese and Cured Ham with a creamy Apple Cider Sauce served with Mashed Potatoes


Stuffed Mediterranean Chicken with Artichokes, Sun-Dried Tomatoes, Black Olives, Spinach, Herbed Feta Cheese, over Pasta


Stuffed Statler Breast of Chicken with sweet onion Vermont Goat Cheese and fresh Herbs


Chicken Piccata seasoned and lightly floured, topped with a Lemon Caper Butter Sauce and served on a bed of Baby Spinach


Chicken Marsala served with Shallots, Mushrooms, Butter and Sweet Marsala Wine Sauce, with Garlic Smashed Potatoes


Chicken Parmesam topped with Marinara and Fresh Mozzarella Cheese over Pasta and served with Homemade Garlic Bread


Herb Chicken with Mushrooms cooked in a White Wine Herb Sauce and served with your choice of Mashed Potatoes OR Pasta


[Back to Top]


Stuffed Sole with a Scallop and Crab Stuffing and Lemon Caper Butter Drizzle over Wild Rice Pilaf


Caribbean Tilapia topped with fresh Pineapple, Mango, Red Onion, and Black Bean Salsa


Baked Haddock with Four Citrus Butter Crumbs, served with Jasmine Rice


Honey Teriyaki Glazed Salmon with Jasmine Rice and Asian-style Vegetables


Baked Parmesan Crusted Salmon over Wild Rice Pilaf


Jumbo Shrimp Scampi sautéed with Olive Oil, Garlic, Butter, White Wine, and a hint of Lemon, served with Bowtie Pasta OR Jasmine Rice


[Back to Top]


Pasta Bruschetta Fresh Tomatoes, Basil, Garlic, Olive Oil, and Penne Pasta tossed with Red Pepper Flakes and fresh Mozzarella


Mediterranean Pasta with Artichoke Hearts, Greek Olives, Sun-Dried Tomatoes, Spinach, Onions, Feta Cheese, Garlic, Butter, Olive Oil and White Wine over Linguine


Baked Stuffed Shells topped with a Basil Pesto Cream Sauce OR Fresh Marinara


Stuffed Grilled Portobello with grilled Zucchini, Roasted Red Peppers, Vermont Herb Goat Cheese, Fresh Mozzarella, Artichoke Hearts, Sun-Dried Tomatoes, Baby Spinach on a Roasted Red Pepper Puree


Ratatouille Pasta with Eggplant, Zucchini, Tomatoes, Onions, and fresh Herbs over Pasta


[Back to Top]


Choose One

Salted Caramel Cake

Lemon Berry Mascarpone Cake

Chocolate Flourless Torte

Cheesecake with Blueberry, Strawberry, Cherry, OR Chocolate Topping

Carrot Cake

Raspberry Lemon Cake

Chocolate Layer Cake

Caramel Pecan Pie (+ $2.00)

Warm Lava Chocolate Bundt (+ $2.00)

Warm Homemade Rolls with Cabot Butter
Tossed Garden Salad with Homemade Dressing
Freshly Brewed Vermont Coffee Company Coffee or Tazo Tea

All meals include cloth napkins, tablecloths, formal flatware & stemware.

Dinner Rules & Requirements:

Choose two main entrees, and a chef’s choice vegetarian option will be offered as well. A private banquet room IS included for a minimum of 20 guests. A guaranteed number of guest is due (3) business days prior to your event. Your group will be charged for this guarantee or the actual guests served, whichever is greater. Any number increase of 5% or more made inside of the (3) business days with incur a $100 labor fee. Applicable Vermont Local Tax, Rooms & Meals Tax, and 18% Service Charge will be added.

[Back to Top]

[ Back To Top ]