130 Wood Road
Standard Mail: P O Box 6985
Snowmass Village, Colorado 81615 USA
T: +1 970 923 8000
F: +1 970 923 8001
877 235 7577

    Menus & Catering

    Viceroy Snowmass' experienced culinary team provides unsurpassed cuisine and service for an unforgettable wedding affair. Our dedicated banquet kitchen will work with you to create a customized wedding menu that reflects each couple's tastes and preferences; below are sample menus. Our plated dinners begin at $60 per person, but please contact us for a personalized quote.

    Viceroy Brunch Menu

    Selection of Breakfast Pastries to include
    Danish, Cinnamon Rolls, Muffins, Croissants, Banana Bread & Coffee Cakes
    Hearth Baked Sliced Breads, Bagels, and English Muffins

    Assorted Cold Cereals and Milk

    Steel Cut Irish Oatmeal / Cinnamon Apple Compote with Vanilla and Raisins

    Sliced Seasonal Fresh Fruit and Berries

    Whipped Butter / Honey / Assorted Jams and Marmalades

    Cured Meats & Sliced Cheeses

    House Smoked Salmon / Cream Cheese / Tomato / Red Onion / Chopped Egg / Caperberry Relish

    Scrambled Eggs with Fresh Chives

    Brioche French Toast / Banana Walnut Compote / Warm Vermont Maple Syrup

    Classic Eggs Benedict / Country Ham / Poached Eggs / Hollandaise

    Apple-Wood Smoked Bacon and Country Sausage Patties

    Herb Breakfast Potatoes with Caramelized Onions

    Burlingame Dinner Buffet

    Passed Hors D'oeuvres

    Sips of Butternut Squash and Apple Cider soup with Candied Pepitas & Maple Crème Fraiche
    Panini wedges with Bosc pear, White Cheddar & Baby Arugula
    Grilled Flatbread with Caramelized Red Onions, Four Cheeses & Herb Roasted Mushrooms
    Prosciutto Wrapped Medjool Dates stuffed with Smoked Almonds & Gorgonzola
    Pan Fried Mini Crab Cakes with Roasted Fennel Remoulade
    Pulled Pork Taquitos with Refried Black Beans, Manchego & Fire Roasted Salsa

    The World is Your Oyster

    Seasonal Oysters, Marinated Jumbo Shrimp, Crab Legs, Claws & Ahi Poke
    Champagne Mignonette, Tequila Lime Cocktail Sauce, Asian Dipping Sauce
    Lemon & Hot Sauces

    Hand-Crafted Domestic and Imported Cheeses

    Seasonal Garnishes, a Variety of Rustic Breads & Crisps

    Carving Station*

    Chef Carved Cowboy Steaks & Cones of Sweet Potato Fries with Bleu Cheese Popovers & other Assorted Finger Rolls
    Roasted Shallot Jus, Fresh Horseradish Crème, House made Steak Sauce
    Carved Lemon Thyme Roasted Organic Capon Breast with Bread Salad, Natural Gravy, Fresh Cranberry Relish & Assorted Mustards

    Action Station*

    Old School Meatballs with Creamy Polenta & Sunday Gravy
    Cheese Tortellini with Vegetable Bolognese & Shaved Reggiano

    Passed and Stationed Desserts

    Banana Crème Pie, Spoons of Crème Brulee
    Hot Chocolate Shots with Homemade Marshmallows
    Assorted Truffles, Flutes of Tiramisu, Warm Chocolate Chip Cookies
    Chef's Seasonal Selections

    *Chef required at this station

    Cirque Dinner Buffet

    Butler Passed Hors D'oeuvres

    Wild Mushroom Flatbread with Fontina, Balsamic Roasted Onions & Truffle Oil
    Marinated Ahi with Wasabi Mousse & Ponzu
    Trio of Taquitos with Refried Black Beans, Manchego & Fire Roasted Mango Salsa
    Twice Cooked Pork, Shredded Kosher Chicken, Blackened Whitefish
    Crisp Potato Latke with Osetra Caviar & Herb Crème Fraiche

    Passed &/or Stationed Small Plates-Chef required

    Chopped Ranch Salad served in Mini take out containers
    Steak "Frites" with Arugula Salad
    Green Apple Risotto with Duck Cooked Two Ways
    Sugar and Spice Cured Pan Roasted Breast & Crispy Leg Confit
    Old School Meatballs with Creamy Polenta & Sunday Gravy, Garlic Bread
    Cedar Roasted Salmon with Fricassee of Lentils & Root Vegetables

    Passed and Stationed Desserts

    Banana Crème Pie, Spoons of Crème Brulee, Chocolate Milkshakes with
    Chocolate Bite-Size Cookies, Flutes of Tiramisu, Chocolate Dipped Strawberries

    Elk Camp Dinner Buffet

    Butler Passed Hors D'oeuvres

    Mini Crab Cakes with Lemon Aioli
    Wild Mushroom Flatbread with Fontina, Balsamic Roasted Onions & Truffle Oil
    Prosciutto Wrapped Medjool Dates stuffed with Smoked Almonds & Gorgonzola
    Sugar & Spiced Duck Quesadillas with Mango Relish

    Stationed Hors d'oeuvres

    Mediterranean Dips to Include: Artichoke-Parmesan Dip, Spicy Hummus, Tomato-Feta Pesto, with Assorted Flatbreads
    Grilled and Chilled Vegetables with Creamy Roasted Garlic Sauce
    Poached Jumbo Shrimp with Cocktail Sauce & Lemon

    Entrée Station

    Carved Tenderloin of Beef with Horseradish Sauce, Red Onion Jam & Soft Rolls
    Cedar Planked Salmon
    Lentil Root Vegetable Stew

    Signature Sweets

    Our Pastry Chef's Selection of Viceroy Bite Sized Signature Sweets

    Hors D'Oeuvres

    Braised Artichoke Gratin in Phyllo cup

    Herb Crusted Mini Lamb Chops with Fire Roasted Pepper and Mint Relish

    Demi Tasse of Asparagus Veloute with Parmesan Froth and Meyer Lemon Oil

    8K Signature Lobster & Crab Cakes with Roasted Fennel-Citrus Remoulade

    Spoons of Marinated Gulf White Shrimp with Spicy Cocktail and Mango Avocado Relish

    Crisp Potato Latke with Smoked Salmon, Osetra Caviar and Chive Crème Fraiche

    Wild Mushroom Flatbread with Fontina, Balsamic Roasted Onions, and Truffle Oil

    Cones of Marinated Ahi with Wasabi Mousse and Ponzu

    Tomato & Onion Tarts with Sherry Caramel, Thyme and Sea Salt

    Fish & Chips with Lemon Caper Aioli (served in mini paper cones)

    Fresh Mozzarella, Roasted Tomato-Olive Relish and Pesto Brushetta

    Mini Grilled Cheese Sandwiches with Tallegio and Tomato Soup

    Mini Pulled Pork Sandwiches, Grilled Pineapple Relish, Sourdough Bisquit

    Roasted Figs, Grilled Bread, Gorgonzola, Wildflower Honey

    Quesadillas with Smoked Duck Breast and Peach Salsa

    Crab Stuffed Jalapeño Poppers with Crema Fresca

    Mini Pot Roast Sandwich with Horseradish Cream and Arugula on a Blue Cheese Bisquit

    Mini Burgers with Sharp Cheddar, Horseradish Cream, and Crispy Shallots

    Latkes with Crispy Duck and Apple Confit

    Plated Dinners


    Crisp Duck Confit, Gold Potato Latke, Green Apple, Crème Fraiche
    Lobster & Crab Cakes, Fried Corn Relish, Chipotle Butter
    Fennel Spiced Seared Ahi, Mediterranean Vegetable Relish, Saba
    Stuffed Meatball with Mascarpone Polenta, Sausage Gravy


    Lobster & Butternut Squash Bisque
    Creamy Roasted Cauliflower with Truffle Oil & Crème Fraiche
    New England Style Clam Chowder with Garlic Parmesan Oyster Crackers
    Chunky Tomato Soup with Crème Fraiche & Crispy Mac 'n' Cheese


    Mixed Greens with Vine Ripe Tomatoes, Goat Cheese Turnover & Balsamic Vinaigrette
    Butter Lettuce, Roasted Beets, French Beans, Horseradish Cream, Spiced Walnuts, Maple Mustard Vinaigrette
    Caesar Salad with Garlic Croutons and Parmesan


    Grilled Rocky Mountain Trout, Orzo, Spinach, Basil, Tomato, Crispy Leeks, Lemon Sage Butter
    Herb Roasted Sliced Beef Tenderloin, Wild Mushroom Potato Hash, Grilled Asparagus, Peppercorn Jus
    Thyme Basted Chicken Breast, Chestnut Stuffing, Lemon Pan Jus
    Sugar & Spiced Elk Loin with Crispy Herb Spatzel, Braised Cabbage, Huckleberry Gastrique
    Wild Mushroom Ravioli, Braised Spinach, Roasted Peppers, Tomato Fondue


    Warm Chocolate Truffle Cake, Bittersweet Truffle, Milk Chocolate Ice Cream
    Cinnamon Crème Brulee, Salted Butter Pecan Cookies
    Caramel Banana Bread Pudding, Caramel Rum Sauce, Vanilla Bean Ice Cream

    All dinners include specialty rolls, organic butter, freshly brewed Illy coffee a selections of teas.