Return to Events Calendar
Brunch at Black Mountain Lodge
Sunday, August 24, 2014
There's nothing like Sunday brunch at 11,500+ feet! Join us in our spectacular mid-mountain setting, Black Mountain Lodge,
for an expansive brunch buffet featuring elevated breakfast and lunch favorites from Chef Chris Rybak.
Wind down your Summit County weekend with a traditional Sunday Brunch prepared by Chef Christopher Rybak at Black Mountain Lodge.
Take a brisk hike through wildflower fields and over streams on the Argentine-North Fork Trail or take the Black Mountain Express
lift to mid-mountain for your brunch. Seatings occur every 30 minutes and reservations are required.
To be seated with another party, please call Meredith Smith at 970.513.5772
after registering. Cancellations must be made
by Thursday, August 21, 2014, at 3:00 p.m. for a full refund; no refunds will be issued after that time. No-shows will be charged
50% of their reservation fee. Please check in at least 10 minutes before your scheduled seating at Black Mountain Lodge at mid-mountain.
If you choose to hike, note that the trail begins at an elevation of 10,870ft with a gain of 650ft; it takes approximately 30-45 minutes
to hike from the base to mid-mountain.
Adult (ages 15+): $38 plus tax and gratuity; cash bar
Child (ages 6-14): $15 plus tax and gratuity
Lift access is FREE and open to the public
10:00 a.m.: Black Mountain Express lift opens to the public
* Check-in will be located at Black Mountain Lodge at mid-mountain; please check in at least 10 minutes prior to your scheduled seating time
* You may also hike up the Argentine-North Fork Trail to Black Mountain Lodge
10:30 a.m.: First seating
1:30 p.m.: Last seating
* Lift service concludes at approximately 3:00 p.m.
* You may hike down the Argentine-North Fork Trail to the base area at your leisure
The hike up the Argentine-North Fork summer trail is approximately 30-45 minutes with a starting elevation of 10,800' and climbs to 11,500'.
This event is for humans only; please leave your four-legged friends at home.
Cancellations must be processed over the phone by Thursday, August 21, 2014, at 3:00 p.m. for a full refund; no refunds will be issued after that time.
Please call Guest Services at 888.272.7246 to make changes to your reservation.
Sample Menu from 2013
Brunch includes fresh orange juice, cranberry juice, teas and coffee
Freshly Baked Muffins, Danishes, Croissants served with Sweet Butter and Jams
Starburst of Fruit Display
Assorted Fresh Melons, Pineapple, Berries, and Grapes with Yogurt and Granola
Brioche Bread Pudding French Toast
Brioche5, Fresh Berries, Honey Cream Cheese, Warm Vermont Maple Syrup and Sweet Whipped Butter
Pork Sausage and Applewood Smoked Bacon
Southern Style Eggs Benedict
Chive and Cheddar Jack Biscuits, Our Own Carolina Pulled Pork, Poached Eggs, and BBQ Hollandiase
Potatoes O Brian
Redskin Potatoes, with Peppers and Onions
Made to order Fresh Egg and Omelet Station
Pick from an assortment of ingredients and topping made “your way”
Displays and Salads
Cheeses of the World
An assortment of Imported and Domestic Cheese served with Grapes, Berries and Crackers
Our House Cured and Smoked Salmon, Trout, Scallops, Mussels with assorted condiments
Fresh Spinach, Strawberries, Candied Pecans, Feta and a Berry Vinaigrette
Garlic Spinach Stuffed Chicken Breast
Brown Rice and Summer Vegetables
Macadamia Baked Wahoo
Roast Beef Shoulder Tender
Stuffed with Asparagus and roasted Peppers
Array of Sweet bites and Desserts