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Weddings/Receptions Catering

Bogus Basin Mountain provides full-service catering for weddings and receptions year-round.  Our catering staff will help you plan the perfect event.

  • Lodge rental fees are in addition to catering service fees.
  • Menu items, services or rental fees do not include 17% gratuity or applicable taxes.
  • Fully stocked bar
  • IMPORTANT: Our catering policy outlines deposits, refunds, alcohol, etc. Please read!

 Please contact Brad Johnson at 208-332-5266 or by e-mail.


Choose from the following to make a customized wedding menu.  Pricing is based on your selections.



Bruschetta (per dozen) 
Hummus with Pita Bread
Salmon Cakes with Cucumber Relish
Shrimp Cervice (per dozen)
Deviled Eggs
Mini Quiche
Shrimp Coctail
Chilled Soup Shots
Salmon Bruschetta (per dozen)


Baked Brie with Crosstini
Hot Crab Dip with Tortilla chips
Chicken or Beef Satay
Peach and Brie Quesadillas with Lime Honey Dipping Sauce
Quick Brisket Puffs
Crab Stuffed Mushrooms
Bacon Wrapped Scallops
Meatballs in Sweet and Sour Sauce
Egg Rolls


Spinach, Berry and Goat Cheese with Light Vinaigrette
Romaine, Mandarin Oranges, Almonds and Poppy Seed Dressing
Caesar Salad
Greek Salad
Romaine and Grapefruit Salad with Walnuts Stilton
Mixed Green Salad with Pears, Walnuts and Bleu Cheese


Baby Red Potatoes with Parmesan Cheese
Seasonal Veggies - Steamed
Asparagus in Butter Sauce
Twice Baked Potato
Long Grain and Wild Rice Blend
Saffron Rice with Chives
Green Beans with Almonds
Baked Potato with Butter, Sour Cream and Chives
Stir Fried Vegetables with Lemon Sauce
Gorgonzola Mashed Potatoes
Green Beans served with Sauteed Onions and Mushrooms
Candied Pecan Carrots
Steamed Spinach with Garlic Pernod



Chicken Breast with Peaches in a Zinfandel Wine Sauce
Grilled Lemon Herb Chicken
Marsala / Mushroom Chicken
Dry Rub Chicken with Honey BBQ Sauce
Apricot Glazed Grilled Chicken
Herb Breaded Chicken with Creamy Mustard Sauce


Prime Rib
Baron of Beef
Beef Tri Tip (marinated)
Grilled Flank Steak with Roasted Shallot Sauce
Beef Tenderloin with Mustard and Herbs
Beef Tenderloin with Port Mushroom Sauce
Medallions of Beef Strip Loin with Mushroom Demi-Glace


Roast Rosemary Pork Loin
Spanish Style Brined Port Tenderloin
Pork Tenderloin with Pomegranate Glaze
Orange Brined Pork Loin
Pork Loin stuffed with Cranberries and Rosemary


Grilled Trout Filets with Crunchy Pine Nut Lemon Topping
Grilled Halibut with Roasted Red Peppers
Seared Scallops with Beet Vinaigrette
Baked Halibut with Almond Dill Pesto Sauce
Potato Crusted Red Snapper
Baked Roughie with Chipotle Butter
Grilled Herb Salmon


Pasta Primavera
Penne Carbonara
Pasta with Zucchini and Goat Cheese
Chicken Fettuccini Alfredo
Spaghetti Bolognese
Pasta with Shrimp and Vegetables


Eggplant Parmigiana
Pumpkin Stew
Stuffed Yellow Squash


Chips and Dip
Seasonal Fresh Fruit
Fresh Vegetable Dip
Imported Cheese and Fruit Tray
Deli Tray
Cheese Tray
Antipasto Tray
Mediterranean Platter


Chocolate Dipped Strawberries
Assorted Candies
Ice Cream Buffet Bar
Mini Cake Variety
Cheesecake Variety



Specialty Beers will be charged according to Market Price

Premium kegs    
Domestic kegs   

Premium bottles     
Domestic bottles     

Wine & Champagne

Wine other than House wine will be charged according to Market Value.  If you wish to provide your own wine or champagne, a $10.00 corkage fee per bottle will be applied.

House Wine (St. Chappelle)              
House Champagne (St. Chappelle)   


Well Liquor 
Call Liquor
Premium Liquor 
Super Premium Liquor 

Payment Methods

Hosted = Bar tab is paid in full by party host(s)
Non-hosted = Bar tab is paid by guests at point of purchase
Paritally hosted = 1.)  Party host(s) pays up to a particular dollar amount  2.)Party host(s) pays for particular selections