Your perfect mountain wedding is only a few clicks away.


Ideal location for all your conference and meeting needs.

Holidays & Events

Art in the Park - May - Oct
Fashion Show - Aug
Railroad Heritage - Aug

Food & Beverage Services

Beverage Service

Water, iced tea, bottled water, soft drinks, red bull

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
Bud Light
Coors Light
Fat Tire
Michelob Light
Michelob Ultra
Miller Light
Red Stripe
Sam Adams Boston Lager
Sam Adams Light
Sierra Nevada Pale Ale


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 Buffet Selections

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 Bridesmaid Luncheons

Maximum of Three Selections. Entrees are served with Freshly Baked Rolls, Chef’s Choice Dessert, Coffee, Iced Teas, & Water.

Roma Tomato, Fresh Basil, and Feta Cheese Quiche
A Parsley and Garlic flecked Egg Custard envelope filled fresh Tomatoes, whole leaf Basil and creamy Feta Cheese baked in a Flaky Pie Crust and served with a Minted Melon and Toasted Hazelnut Salad.

Crepes ala Reine
Classic French Crepes filled with Chicken Breast Meat and Button Mushrooms suspended in a light white wine Cream Sauce and served with sautéed Broccoli Almandine.

Roast Cornish Game Hen Chausser
Richly seasoned Whole Cornish Game Hen slow Roasted and partially de-boned served with a Tomato, Mushroom, and Garlic French Hunter’s Sauce and accompanied by Wild Rice Pilaf and Braised Red Cabbage & Apples.

Stuffed Grouper Mornay
Fillet of Pacific Capensis Grouper stuffed with aged Asiago Cheese, fresh Spinach, and Roasted Red Peppers, then broiled with Lemon & Butter and topped with an Asiago white wine cheese sauce. Offered with Parsley boiled Potatoes and Zucchini with Basil Pesto.

Shrimp Provencal
Tender Shrimp sautéed in Olive Oil, Garlic, Button Mushrooms, Red Onions, and Roma Tomatoes, then simmered with white wine and fresh Lemon. Served over Fettuccini with grilled Zucchini Tagliatelle.

London Broil
Well trimmed Marinated Beef Flank Steak charbroiled and thinly sliced. Served with a marinate infused Maderia wine sauce. Plated with Parsley boiled Potatoes and a gratin of Cauliflower

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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