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Whether you are enjoying a

Beach Bonfire

(1)

, a traditional New England Clam Bake on the

North Dock

(2)

,

a

Cocktail Cruise

(3)

, or an after-party at the

Red Mill

(4)

, culinary perfection is on every artful menu. From the local goat cheese

and creamy maple dressing in our fresh salads with Dakin Farm Bacon and the Basin Harbor Red Chair Ale used in our recipes,

we thoughtfully and abundantly source ingredients from neighboring Vermont farms and orchards.

Further distinguishing us from other properties, we treat Basin Harbor guests as though they are at our private Beach family dining table.

What better way is there to give your group a genuine taste (and delicious aroma) of the Green Mountain State?

The Beach family started farm-to-table dining more than 130 years ago.

Every meeting comes with 435 square miles

of fresh, sparkling water.

When your attendees are ready for team building, friendly competition, or

casual recreation, our staff will tap our natural Vermont resources to create

customized experiences that leave a lasting impression.

Be sure to explore Lake Champlain by boat, go for a mountainous trek, or

host a Wine & Wickets croquet tournament. Of course, our scenic, 18-hole

golf course and tennis courts set the stage for socializing and fun activity

regardless of athletic ability.

Off property, your group can easily visit local landmarks like Shelburne

Museum, Lincoln Peak Vineyard, and Middlebury College. We will

happily share additional sojourns you can take.

Canoe Races

Paddleboating

Motor Boating and Sailing

Water Skiing and Tubing

Floating Water Trampoline

Narrated Lake Cruise

Scavenger Hunts

Mini Triathlon/Amazing Race

Kayaking

Fishing

Heated Swimming Pool

Croquet and other Lawn Games

Nature Trails

Bicycling

Knockerball

®

Aerobics & Fitness Center

Blue Chair Day Spa

Yoga, Pilates, Plyo-Metrics,

and Barre Classes

Low Element Ropes Challenges

Pitching/Putting Contests

Adirondack Hikes

Golf and Tennis Tournaments

Cooking Classes & Demos

Iron Chef Competitions

Local Brewery or Vineyard Tours

Staffed Kids’ Programs

Lake ChamplainMaritime Museum

Glider Rides at our Grass Airstrip

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SAMPLE MENU

Passed Hors d’oeuvres:

Sea Scallops Wrapped in

Dakin Farm Bacon with Vermont

Maple & Grain Mustard Glaze

Grilled Bruschetta, Roasted

Beets, Vermont Chevre Cheese

Appetizers / Salads:

Chilled Lobster with

Toasted Brioche, Caviar Cream,

Fingerling Potato Chips,

& Chive Oil

Seared Foie Gras with

Spiced Duck Breast,

Roasted Cherries, Cacao Nibs,

Hazelnuts, Nasturtiums

Butter Lettuce with Radish,

Fresh Herbs, Whipped

Mascarpone, & Meyer

Lemon Vinaigrette

Arugula with Roasted Beets,

Burrata, Shallot, Shiso-Basil

Pesto, Banyuls Vinegar

Entrees:

Boyden Farm New York Strip

Steak with Gore-Dawn-Zola

Bleu Cheese, Caramelized Onion

& Huckleberry Demi-Glace

Vermont Trout with a

Macadamia Nut Crust &

Lemon Yogurt Sauce

Maple Brined Pork with

Glazed Walnut Crust, Brussels

Sprouts, Cipollini Onions,

Pommes Puree, Mustard Jus

Truffled Goat Cheese Croquettes

with Tabouleh, Smoked

Aubergine Puree, Cherry Tomato,

Baby Zucchini, Olive Oil Foam,

Asiago Crisp

Desserts:

Ricotta Cheesecake with Ginger

Snap Crust, Blood Peach Curd,

Blackberries, Vanilla Ice Cream

Chocolate Layer Cake with

Hazelnut Cremeux, Passion Fruit

Mousse, Caramel Heath Ice Cream