Kick off the season in style as we celebrate Basin Harbor’s 140th anniversary and honor fourth-generation hosts, Pennie and Bob. This signature evening sets the tone for a summer of tradition, connection, and unforgettable moments on the shores of Lake Champlain.
Begin the night with a hosted cocktail reception overlooking the lake, followed by a festive plated dinner and an indulgent dessert buffet. We’ll raise a glass to Pennie and Bob, and then take to the dance floor as UltraViolet, an eight-piece band, fills the room with energy and celebration. It’s a night to gather with friends old and new, toast to 140 years of memories, and launch a season of fun that promises to be one to remember.
Whether you’re a longtime member, a local friend, or a visiting guest, this is your invitation to be part of the celebration and the traditions that make Basin Harbor so special.
$140 per person plus tax/service
Dress Code: Resort Cocktail Attire
Founder’s Dinner Menu
Cocktail Hour
Seasonal Roasted & Grilled Vegetables
A colorful display of locally sourced seasonal vegetables served with our house-made creamy herb and lemon vinaigrette.
Chilled New England Seafood Display
Fresh shrimp cocktail and seasonal seafood selections sourced from New England waters, accompanied by house-made cocktail sauce, citrus aioli, and signature dipping sauces.
Vermont Artisan Cheese & Charcuterie Board
A curated selection of local Vermont cheeses and cured meats, served with house-pickled vegetables, fresh and dried fruits, artisan crackers, crostini, and regional mustards.
Mini Crab Cakes
House-made crab cakes served with smoked paprika aioli.
Local Tomato & Mozzarella Bruschetta
Fresh Vermont tomatoes and mozzarella atop toasted crostini, finished with basil and extra virgin olive oil.
Dinner
All Dinner Selections Are Gluten-Free
First Course
Beet & Goat Cheese Salad
Roasted beets, creamy goat cheese, fresh orange segments, local mixed greens, and pickled shallots, dressed with a champagne maple vinaigrette.
Entrée
Duo of Herb-Seared Halibut & Filet of Beef
Herb-seared halibut topped with blood orange relish and seared filet of beef finished with garlic and herb-infused butter. Served with roasted local potatoes and steamed asparagus, finished with smoked olive oil, lemon zest, and sea salt.
Vegan Entrée
Wild Mushroom Risotto
Creamy risotto with wild mushrooms and sautéed Vermont spinach, finished with preserved lemon.
Dessert
Chef’s Tiered Dessert Display
An elegant assortment of handcrafted desserts and sweet bites beautifully presented on tiered displays for guests to enjoy throughout the evening.
Bon appétit and thank you for celebrating with us.
