Wedding and Catering information Overview... Mountaintop Lodge is the ideal location for your Wedding, Rehearsal Dinner, Anniversary Party or Family Reunion. Our elegant, comfortable surroundings provide a romantic and peaceful background for all your affairs. The Innkeepers Merrily Baxter and Colin Mackay have a combined 40 years of experience in party planning and fine food preparation in cities such as Seattle and San Francisco. Our unique "West Coast" food style marries the rustic "Northwest Style" with the eclectic "San Francisco Style", a combination of Classical Continental Cuisine and Pacific Rim Cuisine. We are a small specialty caterer and never do multiple events at the same time, therefore your event will receive our entire focus. Your party will be planned and orchestrated by the owners and assisted by our professional, well trained, and friendly staff with whom we have worked for many years. Click on thumbnails to view larger images Food... All of our food is prepared the old fashioned way, from scratch! We begin with the freshest local ingredients available. Our fish is always fresh and our meats are either choice or prime, purchased from a local butcher shop. These ingredients are combined with fresh herbs and accompanied by succulent home made sauces. Whether you choose a simple BBQ in our back garden or an elegant sit down dinner on our 100 foot long covered porch you can be assured that everything you taste has been prepared by the owners, with care and knowledge, backed by our 40 years of fine dining experience. When creating a menu for your event you will sit down with the owners and together we will design a menu to fit your specific tastes. Please click on this link to find sample menus that are a small example of some of the fine foods available to you. Location... Our elegant inn offers a few different options for your catered event. Our large Great Room provides a comfortable space to seat 50 guests. Many guests have enjoyed a meal served on our 100-foot long covered porch which comfortably seats up to 70 people. Our back-gardens at the Lodge are a popular place for wedding ceremonies, barbecues, and elegant garden parties. Our most popular type of party is our extravagant cocktail and hors d' oeuvre party where your guest are able to enjoy use of the whole property including the variety of spaces listed above. If you have a favorite place for a party or would like us to cater a party at your home, we would be pleased to assist you with cater-out events as well. Lodging... Typically when we cater a large event at the lodge we require a full house booking of our rooms. This provides you with an added measure of privacy and in all cases has provided close friends and families of our hosts a fantastic weekend getaway. A full house booking at the lodge includes 14 rooms with enough sleeping capacity for just over 30 pampered guests. This policy may vary depending on the time of day or the time of year your party is planned.     Below are examples of a few of our catering menus. Casual Barbecue Menu Traditional Rehersal Dinner Wedding Reception - Sit-Down Wedding Reception - Buffet Style Wedding Reception - Sit-Down Call us today for more information about our catering services.

• Assorted chips and dips
• Crudité with housemade dipping sauce
  
• Boneless breast of chicken marinated in housemade bourbon BBQ sauce
• Choice sirloin burgers
• Grilled vegetables with roasted garlic & red bell pepper aioli for sandwiches
• Fresh New York bakery rolls
• All traditional condiments
  
• Roma tomato and fresh mozzarella in balsamic vinaigrette with red onion
• Red bliss potato salad with pesto
• Sweet coleslaw, Waldorf style
• Green salad with two housemade dressings
  
• Dessert : Housemade almond bars, brownies and butterscotch chews

• Penne pasta with house-smoked chicken, fresh peas in a sundried tomato alfredo sauce
• Fresh Focaccia, bleu cheese garlic bread and garlic bread
• Mescaline of mixed greens salad with bleu cheese and balsamic vinaigrette and caramelized walnuts and sundried cherries
  
• Dessert - Chocolate peanut butter fondue, Triple Berry Riesling fondue with fresh strawberries, homemade brownies (without nuts) and homemade Angel food cake bites

Drinks passed for cocktail hour

• Kir Royal (champagne and Chambord), Fuzzy Navel, Gin and Tonics and Margaritas on the rocks
  

Hors d'ouevres passed during cocktail hour

• Grilled shrimp on skewers (3 per person)
  
• Baby lamb chops with cilantro pesto (3 per person)
  
• Filet mignon on skewers with Béarnaise sauce (3 per person)
  
• Chicken Satay (3 per person)
  

Cheese Fondue station set up in lobby

First course:

• Housemade Caesar salad with parmesan croutons and hot Tuscan loaves to be served right before the guests sit down

Main course:

• A cold combination platter: House-smoked duck breast with raspberry sauce, cold pork tenderloin with mustard horseradish and cold poached salmon with a cucumber, tarragon remoulade to be accompanied by herbed couscous and marinated vegetables.

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Two gourmet fruit and cheese displays:

• Includes assorted pate, Brie and Roquefort cheeses and hot and cold smoked salmon. Extra fruit and cheese tray to be served at allotted time.
  

To be passed for the cocktail hour:

• Sea scallops wrapped in bacon (3 per person)
  
• Baby lamb chops with cilantro pesto (3 per person)
  
• Bruschetta on Focaccia bread (2 of each per person)
  

Hot Entrees:

• Salmon Kolibiak: Salmon filet wrapped in a puff pastry with wild rice and blanched asparagus served with a champagne beurre blanc
  
• Sliced filet of beef tenderloin served with wild mushroom sauce and horseradish sauce
  
• Cold platter of grilled red onion, zucchini, asparagus, eggplant and tri-color peppers

Pasta:

• Penne pasta with wild mushrooms and sausage in a sambuca cream sauce
  
• Shrimp Taverna: Rotelli pasta with shrimp, green onions and tomato concassee with a light vodka-olive oil sauce
  

Salad and fresh bread:

• House salad: Mixed baby greens with caramelized walnuts, Gorgonzola cheese, sun-dried cherries and balsamic vinaigrette. Fresh hot assorted rolls, bread and butter.

Dessert:

• Chocolate covered strawberries (white, milk and dark chocolate) to be on self-serve coffee table.

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Displays:

• Caviar display with house-made Blini, chopped egg, red onion and capers (Host to provide caviar)
  
• Mediterranean display
  
• Sushi display
  

Hors d’oeuvres to be passed during cocktail hour:

• Grilled shrimp on skewers (3 per person)
  
• Ahi tuna skewers with wasabi dip (3 per person)
  

Antipasto Station:

• Grilled vegetable display: Eggplant, zucchini, yellow squash, tri-color peppers and asparagus with fresh lemon juice, lemon zest and extra virgin olive oil
  
• Button mushrooms with capers marinated in balsamic vinegar
  
• Fresh corn, cilantro and roasted red peppers
  
• Fresh mozzarella with plum tomatoes and fresh basil
  

Salad and bread station:

• Assorted fresh Focaccia bread (herb, tomato/garlic and parsley) and Artisan Tuscan dinner rolls (traditional, olive and onion)
  
• House Salad: Mescaline of baby mixed greens, Gorgonzola cheese, caramelized pecans, sun-dried cherries and house-made balsamic vinaigrette (all items served individually)
  

Main courses:

• Roasted tenderloin of beef with wild mushrooms in a rich red wine demi-glace
  
• Chicken Mirabella: Chicken tenderloin with white wine, capers, green peppercorns, olives, dried plums and oregano served over wild rice
  
• Seafood Fra Diavolo served over Rotini
  
• Penne Melanzane: Penne pasta with eggplant, garlic in a robust tomato sauce (non-dairy)
  
• Roasted red bliss potatoes with fresh thyme