Reservations

Weddings

Your perfect mountain wedding is only a few clicks away.

Groups

Ideal location for all your conference and meeting needs.


Blue Ridge Mountains Hotel F&B Catering

Most of our groups prefer coffee service during their meetings, but we also offer a full array of beverages. From water to sodas to flavored waters and teas, to punch, to cocktail service, Meadowbrook Inn is able to handle a wide variety of beverage services and has all ABC permits.

Our Blue Ridge Mountains hotel’s Executive Chef has designed menus from which you can easily pick and choose, according to your group’s taste and budget. Meals can be plated, served buffet style, or we can create casual to gourmet hors d’oeuvres. Many groups also ask for snack breaks. We frequently provide “to go” meals and picnics for groups.

Our food service staff can create mountain or Southern meals, elegant or upscale selections for “foodies”, simple comfort food, and anything in between. Meadowbrook Inn specializes in delicious and efficient meal service for large groups.

NOTE: It is important to note that most restaurants in the area do not accommodate tables larger than 6 people. During the summer and fall months many restaurants do not take reservations, or they sell out their reservations in advance, and long waits for tables can be frustrating for guests.

Meeting Menus

AM Breaks

Beverages to include Coffee, Iced Teas, and Water
Blue Ridge Morning Break

  • Orange-Cranberry or Banana Walnut Muffins
  • Apple Danish or Cinnamon Pecan Rolls accompanied by Orange Compound Butter, Apple Butter, & plain Butter

Executive Morning Break

  • Beverages to include Coffee, Orange and Cranberry Juices, and Water
  • Cheese and fresh Fruit Blinis, warm Croissants, Plain and Flavored Butters, Apple Compote, Yogurt and Granola

Boardroom Morning Break

  • Beverages to include Coffee, Orange Juice, Tomato Juice, Apple Juice, Cranberry Juice, and Water
  • Country Ham or Chicken Fried Steak Biscuits, Sausage & Egg Biscuits, Fresh Fruit Turnovers, Warmed Croissants with Flavored Butters, Cream Cheese, Honey, and fresh seasonal Fruit.

Healthy Choice Morning Break

  • Beverages to include hot Green Tea, Chai Tea, organic Orange and Apple Juices and Water
  • House made Breakfast Bars, Morning Glory Muffins, Orange and Cranberry Butter, Minted Melon and Almond Butter, and Honey & Banana Tea Sandwiches

PM Breaks

Beverages to include Coffee, Iced Tea, and Water

Blue Ridge Afternoon Break
Fresh Baked Cookies and Chewy Fudge Brownies, Lemon Squares or Pound Cake Squares and Dipping Sauce

Executive Afternoon Break
Chewy Fudge Brownies, Lemon Squares, Pineapple and Strawberry Brochettes, and Ginger Snap Cookies with fresh Fruit Salsa

Boardroom Afternoon Break
Proscuitto wrapped Melon Slices, Garlic Herbed Pit Points with Tomatillo Salsa, Petite Fours or Biscotti and Chocolate Covered Strawberries

Healthy Choice Afternoon Break
House made Protein Granola Bars, Organic Fresh Fruit Brochettes and Roma Tomato and Fresh Basil Tea Sandwiches

Beverage Service

Non-alcoholic
Water, iced tea, bottled water, soft drinks, Red Bull

Spirits
Premium and House liquors

Wine List
Please check with our Sales Staff for the most current list.
Bloom Riesling
Carousel Sparkling Wine
Frontera Merlot
Frontera Cabernet Sauvignon
Frontera Chardonnay
Frontera Pinot Grigio
Hope Shiraz
Kendall Jackson Cabernet Sauvignon
Kendall Jackson Chardonnay
Kendall Jackson Merlot
Lesse Fitch Pinot Noir
Matua Valley Sauvignon Blanc
Mendoza Reunion Malbec
Pinot Evil Pinot Noir
Poppy Pinot Noir
Sycamore Lane White Zinfandel

Beer List
Please check with our Sales Staff for the most current list.
Amstel Light
Bell’s Porter
Blowing Rock Ale
Blue Moon
Budweiser
Bud Light
Coors Light
Corona
Fat Tire
Guinness
Heineken
Michelob Light
Michelob Ultra
Miller Light
Newcastle
Red Stripe
Sam Adams Boston Lager
Sam Adams Light
Sierra Nevada Pale Ale
Yuengling

Breakfast

Continental
Hot breakfast buffet with selections including biscuits & gravy or grits, sausage or bacon, bagels, muffins, toast, cereal, juices, fresh fruit.

Breakfast Sandwich Buffet
Freshly baked biscuits and croissants with bacon, ham or sausage, eggs, cheese, and hash browns accompanied by seasonal fruits, yogurt, granola, bagels, cream cheese, and preserves.

Meadowbrook Morning Spread
Herb Seasoned Scrambled Eggs with Bacon, Ham or Sausage, French Toast, Cheese Grits, Hash Browned Potatoes, and Biscuits with Buttermilk Sausage Gravy.

Chef Attended Omelet Station
Omelets per your request offering Ham, Sausage, Bacon, Onions, Peppers, Mushrooms, Tomatoes, Fresh Herbs and Cheddar, Swiss, & Feta Cheeses.

Lunch Buffets

All Lunch Buffets Include Two Entrée Selections, Hot Rolls, Butter, Coffee, Iced Tea, Water, Chef’s Choice Vegetable Selection, Starch Selection, and Dessert Selection.

Buffet Selection 1

  • Grilled Breast of Chicken with Fresh Basil-Tomato Sauce
  • Fried Capensis Grouper Fillet with Homemade Tartar Sauce
  • Roast Fresh Bone-In Chicken with Natural Gravy
  • Roast Sliced Sirloin with Madeira Mushroom Sauce
  • Roast Sliced Pork Loin with Apples and Dried Cranberries
  • Grilled Norwegian Salmon Fillet with Dill Sauce

Buffet Selection 2

  • Spinach and Bacon Stuffed Grouper Roulade with Pesto Crème
  • London Broil with Madeira Mushroom Sauce
  • Grilled Chicken and Smoked Ham with Gruyere Sauce
  • Low Country Grilled Salmon with Tasso Gravy
  • Grilled Pork Loin with Port Wine and Apples
  • Sausage, Onion and Sage Stuffed Breast of Chicken

Plated Course Dinners

Choice of three Selections. Entrée are served as a three course meal and include Salad, Chef’s Starch and Vegetable pairings, & Chef’s choice Dessert, Iced Teas, Coffee and Water.

Beef Selections

  • Char-Broiled Pork Porterhouse Steak with French Mustard Demi Sauce
  • Char-Broiled Cowboy Steak with Grilled Onions, Red Peppers and Mushrooms
  • Roast Prime Rib of Beef with Yorkshire Pudding and Au Jus
  • Blackened N.Y. Strip Steak with Oysters Etouffee
  • Filet Mignon with Bordelaise and Béarnaise Sauces
  • Sliced Roast Tenderloin of Beef with Madeira and Duck Liver Mousseline Sauce

Poultry & Fowl Selections

  • Chicken Breast Marsala, Picatta or Quattro Formaggio (four cheeses)
  • Breast of Chicken Rochambeau (pan fried breast, ham, mushroom duxelles, Swiss, Béarnaise)
  • Asiago, Spinach and Sun Dried Tomato Stuffed Breast of Chicken w/ Champagne Sauce
  • Roast Cornish Game Hen Chasseur (French Hunter’s Style)
  • Braised Half Duck à l’Orange
  • Sautéed Breast of Duck with Blackberry and Balsamic Glaze
  • Roasted Saged Oyster Stuffed Brace of Quail with Port Wine Sauce

 

Seafood Selections

  • Sautéed Flounder Menuiere Almandine (with almonds, lemon, demi, parsley)
  • Stuffed Fillet of Flounder Imperial (crabmeat, shrimp, Asiago and provolone cheeses)
  • Pan Roasted Sea Bass with Champagne Buerre Blanc on Sautéed Spinach
  • Broiled Crab Stuffed Shrimp with Parmesan-Pesto Crème
  • Low Country Shrimp & Grits
  • Cajun Seafood Gumbo (shrimp, crab, scallops, oysters, andouille sausage, file)
  • Coquille St. Jacques (scallops, white wine sauce, garlic, Duchess potato border)
  • Grilled Norwegian Salmon with Maple-Bourbon Glaze
  • Roasted Cedar Plank Salmon with Tarragon Buerre Blanc

Vegetarian Selections

  • Grilled Vegetable and Roasted Red Pepper Polenta Napoleon
  • Onion and Herb Stuffed Roast Zucchini with Roasted Roma Tomatoes
  • Braised Belgian Endive, Roast Spinach Stuffed Tomatoes and Orzo-Raisin Pilaf
  • Boursin Cheese Stuffed Acorn Squash and Grilled Black Eye Pea Cakes w/Tomato Jam
  • Veggie Pasta Prima Vera (with Alfredo Style sauce or Extra Virgin Olive Oil, garlic and herbs)
  • Eggplant Parmesan on Parslied Fettuccini

Dinner Buffet Selections

All buffet selections include fresh baked dinner rolls, salad selection, starch selection, vegetable selection, dessert selection, iced tea, coffees, and water. Two entrée selections per buffet. Three or more selections will incur additional costs. Minimum of 20 Attendees required.

Menu Option 1

  • Herb Roast Chicken (Bone in) with Port Wine Sauce
  • Grilled Salmon Fillet with Fresh Basil Pesto
  • Grilled Marinated Center Cut Pork Loin with Peach Sauce
  • Broiled Mahi-mahi with Creole Sauce
  • Grilled Breast of Chicken with Fresh Basil-Tomato Sauce
  • Roast Fresh Chicken with Natural Gravy
  • Roast Sliced Pork with Apples and Dried Cranberries
  • Grilled Salmon Fillet with Dill Sauce

Menu Option 2

  • Stuffed Capensis Grouper with Champagne-Tarragon Sauce
  • Stuffed Breast of Chicken with Supreme Sauce (Caramelized Onion, Asiago Cheese and Spinach)
  • London Broil with Madeira Mushroom Sauce
  • Grilled Chicken and Smoked Ham with Gruyere Sauce
  • Low Country Grilled Salmon with Tasso Gravy
  • Spinach and Bacon Stuffed Grouper Roulade with Pesto Crème
  • Grilled Pork Loin with Port Wine and Apples

Menu Option 3

  • Roast Strip Sirloin of Beef with Chanterelle Mushroom Sauce
  • Roast Cornish Game Hen ‘Hunter’s Style’
  • Crab Stuffed Flounder with White Wine Cheese Sauce

Menu Option 4

  • Roast Sliced Beef Tenderloin with Bordelaise Sauce
  • Grilled Low Country Crab Cakes with Dill-Dijon Sauce
  • Blackened Top Sirloin Steak with Cajun Oyster Etouffee
  • Roast Duck with Dried Cherry and Port Wine Demi
  • Prime Rib of Beef with Yorkshire Pudding and Au Jus

Hors d’oeuvre Buffets

Menu Option 1

  • Fruit and Domestic Cheese Display with Cracker Assortment
  • Fresh Vegetable Display with Green Onion Dip
  • Deviled Egg Canapés on Toast Points
  • Andouille, Asiago Cheese and Caramelized Onion Stuffed Red Bliss Potatoes
  • Broiled Bacon Wrapped Marinated Chicken Breast
  • Hot Blue Crab Dip with Crostini

Menu Option 2

  • Baby Mozzarella, Fresh Basil and Red Onion Stuffed Roma Tomatoes
  • Open Face Canapés Assortment
  • Finger Sandwich Assortment
  • Sweet & Sour Cajun Sausage Balls
  • Grilled Chicken Satay with Wasabiyaki Sauce
  • Mini Potato-Parmesan Potato Cakes with Dill-Dijon Sauce

Menu Option 3

  • Marinated Fresh Vegetable Display with Fresh Herb Vinaigrette
  • Domestic and Tropical Fruit Display with Honey Yogurt Dip
  • Queso and Tomatillo Dip with Crostini and Assorted Chips
  • Open Face Canapés Assortment
  • Pork Loin, Pineapple and Roasted Red Pepper Brochettes with Curried Peach Dip
  • Buffalo Chicken Tenders with Celery Sticks and Bleu Cheese and Ranch Dip
  • Grilled Black Eye Pea Cakes with Preserved Ginger Tomato Jam
  • Grilled Mini Crab Cakes with Cajun Remoulade

Vegetable Selections

  • Sautéed Broccoli with Red Peppers and Garlic
  • Grilled Eggplant with Bacon and Onions
  • French Green Beans with Onions and Bacon
  • Baked Cauliflower Gratinee
  • Green Beans Almandine
  • Squash Lyonnais
  • Broccoli and Cheese Casserole
  • Baked Escalloped Tomatoes
  • Sautéed Mélange of Fresh Vegetables
  • Baked Spinach and Asiago Cheese Soufflé
  • Roasted Stuffed Zucchini Pesto and Parmesan
  • Grilled Marinated Vegetable Mélange
  • Grilled Asparagus with Roast Red Pepper Tapenade
  • Fried Green Tomatoes with Preserved Ginger Tomato Jam
  • Braised Belgian Endive with Stilton
  • Maple Roasted Butternut Squash Puree

Starch Selections

  • Roast Garlic Mashed Potatoes
  • Wild and Basmati Rice Pilaf
  • Parsley Boiled Bliss Potatoes
  • Braised Jasmine Rice Pilaf
  • Oven Roast Bliss Potatoes
  • Jasmine Rice Pilaf
  • Twice Baked Stuffed Potatoes
  • Braised Orzo Pilaf
  • Baked Sweet Potatoes with Caramelized Pecans
  • Sautéed Potatoes Lyonnais
  • Baked Four Cheese Penne Pasta
  • Forest Mushroom Risotto Cakes
  • Deep Fried Potato Cakes with Chive Sour Cream
  • Green Pea and Wild Mushroom Risotto
  • Three Cheese Orechiette Pasta Pudding
  • Baked Duchess Potato Croquettes
  • Smashed Bliss Potatoes with Sour Cream and Cheddar
  • Parsley Boiled Bliss Potatoes

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