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Mountain Message Blog

Friday, October 24, 2014

Fuel Up For Fall With Our New Menus

Pumpkin Spice Griddle Cakes with Rum Raisin Syrup.  Roasted Butternut Squash and Dried Cranberry Salad. Sirloin Steak with garlic mashed potatoes, baby carrots and gorgonzola cream sauce.  Stomach rumbling yet?  The Copper Mine Bistro has started serving two new menus recently that will delight your taste buds and keep you fueled up for all the fall fun at Wintergreen. 

Highlights of the Fall Sunday Breakfast Menu include:

  • Eggs Benedict on Savory Blue Cheese French Toast Points
  • Three Egg Cheesy Western Omelet with Red Onion Fried Potatoes 
  • Did we mention Pumpkin Spiced Griddle Cakes with Rum Raisin Syrup?

That should keep everybody full for a while, but you will eventually get hungry again, and for that The Copper Mine Bistro has a new Dinner Menu full of classics, twists on classics, and Mediterranean fare.  Some of our favorite dishes include:

  • Creamy Crab Bisque that will warm you on a chilly mountain night
  • Roasted Butternut Squash and Dried Cranberry Salad for festive fall folks
  • Tuna Steak with tomatoes, carrots, saffron rice pilaf and garlic broccolini  
  • Sirloin Steak with garlic mashed potatoes, baby carrots and gorgonzola cream sauce
  • Vegetable Mac and Cheese made with broccoli, asparagus, cheddar, gruyere, and topped with breadcrumbs that seem too good not to have a secret ingredient

So make sure you stop by The Copper Mine Bistro for breakfast or dinner soon because menus change and the Fall Sunday Breakfast Menu only runs through the end of November!  

Last Edited by The Mountain Messenger on Friday, October 24, 2014

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