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click here to download a pdf of the Guild Tavern private dining program.

Come celebrate with us

Guild Tavern invites you to schedule your next special event in our Company Room and enjoy an evening of farm-to-table cuisine in a warm and comfortable environment. Whether you’re looking to host a special dinner with family, celebrate the holidays with friends, or do something a little different for your next corporate outing, our private dining room is a great space to bring people together.

  • Completely private space, separated from the main dining area
  • Brick-lined fireplace warms the room during the cooler months
  • Central to the space is an up-cycled lighting centerpiece designed by local artisan Conant Metal & Light
  • Wi-Fi is available and free to our guests
  • Sound system can be controlled separately to cater to guests’ musical preferences
  • Plenty of on-site parking available

PACKAGE OPTIONS

COCKTAIL PARTY

Reserve the Company Room for a one-of-a-kind cocktail party. Choose a selection of Hors d’oeuvres featuring a wide variety of seasonal ingredients and local fare.

Accommodations for up to 75 guests.

DINNER

For a more formal gathering, opt for a plated dinner. This three-course dinner menu has the option to start with a cocktail hour of stationary appetizers; then your choice of salad, entrées, and seasonal house made desserts. *Menus are subject to change due to seasonal availability.

Accommodations for up to 50 guests.

CUSTOMIZE IT

We have variety of add-on packages so you can design your event exactly the way you want it. From a champagne toast to oyster station to house made charcuterie, there are plenty of options to fit your budget and preferences.

BEVERAGES

Guild Tavern has an excellent selection of craft beer, an award-winning wine menu, and a handcrafted cocktail program. Ask us to help design a menu for your event.


MENUS

COCKTAIL PARTY

STARTERS

please choose three options

BUTTERNUT SQUASH FRITTERS,  maple crème fraîche, apple ginger syrup

CASTELVETRANO OLIVES

BEETS & DELICATA feta, pine nuts, fig vinegar

CRISPY ONION RINGS horseradish crème fraîche

SMOKED CHICKEN WINGS bourbon BBQ, blue cheese dressing

VEGETABLE CRUDITE, charred sweet onion dip

SMOKED FAROE ISLAND SALMON RILLETTES, pickled onions, crostini

HAND CUT FRIES

 

DO IT UP

NEW ENGLAND OYSTER STATION two varieties of oysters, verjus mignonette, cocktail sauce, horseradish, lemon

ARTISANAL VERMONT CHEESE Red Hen Bakery crostini, seasonal compote, rotating selection of cheeses

CHARCUTERIE  Chef’s selection of artisan cured meats served with house pickles and whole grain mustard

CHILLED WILD SHRIMP COCKTAIL

PETITE CRAB CAKES herb aioli

CARVED WOOD GRILLED MEATS Vermont grown beef sirloin with horseradish crème fraîche or pork loin with maple mustard. Served with Red Hen rolls

PLATED DINNER OPTION 1

*Menus are subject to change due to seasonal availability. Accommodations for up to 50 guests. 

Salad

(please choose one for the entire party)

HOUSE SALAD, mixed greens, roasted local root vegetables, roasted beets, maple spiced pumpkin seeds, sherry vinaigrette

CAESAR SALAD, romaine, garlic croutons, Grana Padano

Entrées

(please choose two from the section below)

CAST ITON SALMON beet puree, fennel salad, pistou

BLACKENED SHRIMP crushed fingerlings, cherry tomatoes, preserved lemon remoulade

TURNSPIT CHICKEN LEG braised greens, cheddar grits, herb jus

WOOD GRILLED SIRLOIN STEAK buttermilk whipped potatoes, grilled sweet onions, bordelaise

SPICE RUBBED PORK LOIN butternut squash, maple ginger cabbage

EMBER ROASTED WINTER SQUASH preserved mushrooms, raclette cream

Dessert

(please choose one for the entire party)

CHOCOLATE STOUT CAKE
SEASONAL CHEESECAKE

*We’re always happy to accommodate dietary requests and will offer a vegetarian or vegan option in addition to your two entrée choices, if required.

PLATED DINNER OPTION 2

*Menus are subject to change due to seasonal availability. Accommodations for up to 50 guests. 

Salad

(please choose one for the entire party)

HOUSE SALAD, mixed greens, roasted local root vegetables, roasted beets, maple spiced pumpkin seeds, sherry vinaigrette

CAESAR SALAD, romaine, garlic croutons, Grana Padano

Entrées

(please choose two from the section below)

CAST ITON SALMON celery root, quinoa, beet gastrique

BLACKENED SHRIMP crushed fingerlings, cherry tomatoes, preserved lemon remoulade

TURNSPIT CHICKEN LEG braised greens, cheddar grits, herb jus

WOOD GRILLED SIRLOIN STEAK buttermilk whipped potatoes, grilled sweet onions, bordelaise

SPICE RUBBED PORK LOIN butternut squash, maple ginger cabbage

EMBER ROASTED WINTER SQUASH preserved mushrooms, raclette cream

Dessert

(please choose one for the entire party)

CHOCOLATE STOUT CAKE
SEASONAL CHEESECAKE

*We’re always happy to accommodate dietary requests and will offer a vegetarian or vegan option in addition to your two entrée choices, if required.

DETAILS

The Guild Tavern private dining room  is available for either a partial rental or a full rental to accommodate the needs of your event. Large parties must be reserved a minimum of 2 weeks in advance. A $250 deposit is required to reserve the room and is 100% refundable up until 14 days prior to the event.

20 person minimum // maximum occupancy: 50 seated dinner // 75 cocktail style

Certain restrictions apply during peak months September through March and May

Winter

September 1 through March 31 // Available seven days per week

PARTIAL  4:30 – 7:00 pm  
FULL  4:30 – 11:00 pm 

Summer

April 1 through September 31  // Available seven days per week

PARTIAL  4:30 – 7:00 pm  
FULL  4:30 – 11:00 pm 

*Room rental fee waived for parties of 50+ guests

 


BLACKOUT DATES

The private dining room  is not available during the following dates:

  • May 13th,  Champlain College Commencement
  • May  14th, Saint Michael’s College Commencement
  • May 19th – 22nd, UVM Commencement
  • May 26th – 29th, Memorial Day Weekend & Burlington City Marathon
  • July 13th – 16th, VT Brewers Festival
  • September 1st – 4th, Labor day Weekend
  • October 5th-10th, Columbus Day Weekend, UVM Alumni/Parents Weekend