There’s a lot to be excited about at Bolton Valley Resort and it’s not just that this is one of the snowiest winters in recent memory. The food service in Bolton’s restaurants has been totally revamped.
Not only did Bob Fries have the good fortune to open this winter of all winters, but he also had the good business sense to hire John Felizzi, a food and beverage professional with prior experience in Stowe, and an excellent executive chef, Michael Bronson. Michael, John and Mike Tizzano had previously been working in Arizona. Arizona’s loss is Bolton Valley’s gain.
The James Moore Tavern serves traditional pub fare in a cozy bar with three large TV’s and a wonderful field stone fireplace, all of this over-looking lift #2, trails and the terrain park.
The Tavern and The Fireside Restaurant serve traditional pub fare – a GREAT shrimp cocktail, soups, salads, sandwiches and more… Filet Au Poivre, an 8oz filet mignon, pan seared with cracked peppercorns and a brandied Dijon cream sauce.
Also, two other dishes that chef Bronson recommends have a pan-Asian influence. Red Snapper, lightly dusted with curry and pan seared until just cooked, served over soba noodles with bok choy and jicama. Marinated Salmon, also, pan seared and served over jasmine rice.
They serve wines from California, Oregon, France, Australia, and Germany, and almost all of the 40+ wines are available by the glass as well as bottle.
The Fireside Restaurant also has nightly specials and both have children’s menus.
Great snow. Great food. Bolton is phenomenal!