Wünder Bar & Island Catering Co. llc
& 19th Hole Bar & Grill Restaurant
For all your liquid needs and more....
230 Rt. 129 South Alburgh, VT.
Reservations/ To go, pick up/ Event scheduling
802-796-3586 x3
OPEN
Lunch Daily: 11:00-4:00
Friday, Saturday Dinner: 5:00-9:00
Sunday Brunch: 10:00-2:00
All our tables and services are covid compliant and friendly.
Lunch
Lunch
~ Soup ~
Gazpacho 4/6
Soup du jour.
~ Appetizers ~
Carolina Peel and Eat Shrimp 15.
Steamed Shrimp tossed in a special seasoning; served warm with melted butter and cocktail sauce.
Fried Portobello Mushrooms -9.
Served with horseradish dipping sauce
Crab Cakes 14.
Served with side of roasted red pepper-old bay aioli.
Mussels 15.
Cooked in white wine, garlic, thyme and butter. Served with grilled crusty bread.
Chicken Wings 14.
Hot & Mild Buffalo, Smokey Maple Bacon, Honey Habanero, BBQ, Dry Rub Jerk Seasoned
Cheese Crisp Nachos 12.
12-inch crispy flour tortilla topped with cheese, tri-color peppers, onion, tomato, jalapeno, and black beans. Finished with
mixed greens and roasted red pepper sauce. Served with salsa and sour cream.
Add pulled pork or chicken 6. / 5.
Crazy Rings -9.
Beer Battered onion rings topped with chopped bacon, cheddar cheese and green onions. Served with sour cream.
~ Salads ~
House Garden Salad 6.
Caesar 11.
Poke Bowl 18.
Five Grain blend with Ahi Tuna, spicy seaweed, pickled ginger, cucumber noodle's, chick peas , Avocado and carrot-radish slaw. crispy wonton and Poke sauce.
Beet and Goat Cheese Salad 13.
Mixed greens with roasted beets, goat cheese, crasins & candied walnut. Served with our VT. maple-balsamic dressing.
Romain Wedge Salad -11.
Half head of Romain lettuce, grape tomatoes, crispy bacon, Blue Hazen gorgonzola, croutons & blue cheese dressing.
Add: Add: grilled chicken 6. / Smoked Salmon 6. /Lemon-thyme shrimp 7.
Dressings: Blue cheese, Ranch, Italian, Raspberry Vinaigrette, Maple-Balsamic Vinaigrette, Lemon-Thyme Vinaigrette
BLT w/ Avocado - 8.
add smoked Salmon – 4.
19th Hole Grill Cheese - 9.
Griddled white bread with fig spread, arugula & brie cheese.
Artichoke, Spinach Grilled Cheese 10.
A blend of artichoke hearts, spinach, cream cheese, and cheddar cheese grilled on wheat bread.
Bogie Burger - 13.
Grilled to your liking. Add bacon 1.00 / cheese .75/caramelized onion.75 / fried egg. 75.
Prohibition Burger 15.
Angus beef burger cooked to your specification topped with Applewood smoked bacon, sautéed portabella mushrooms,
and our own bourbon cheese.
Vegetarian Black Bean Burger-13.
Served on brioche roll with pesto aioli. Lettuce, tomato red onion and avocado. Add cheese .75.
Triple Bogie Club – 14.
Your choice of; ham, roast beef, or smoked turkey on lightly toasted bread with garlic mayonnaise, tomato, bacon, and lettuce.
The Vermonter – 11.
Smoked turkey with stuffing and cranberry aioli on lightly toasted white bread.
French Dip - 15.
Thinly sliced beef with caramelized onion and American cheese; served open face on crispy French baguette with side of au jus.
Pulled Pork - 14.
Pulled pork, coleslaw and Swiss cheese topped with sweet pickles and Jack Daniels BBQ sauce. Served on brioche roll.
Chicken Caesar Wrap -15.
Our chicken Caesar wrapped in lightly grilled flour tortilla with garlic mayo and house made Caesar dressing.
Crispy Chicken Sandwich 13.
Crispy breaded chicken breast served on brioche bun with roasted red pepper aioli, shredded lettuce, pepper jack cheese and bread & butter pickles.
Steak Poutine -16.
Our house cut fries with roasted tomato-bourbon demi glaze, Blue Hazen Gorgonzola, sliced Prime rib and green onions.
Fish & Chips 19.
10 oz. beer battered fried fresh Haddock. Served with house fries, coleslaw, and tartar sauce.
Lobster Roll 20.
On toasted brioche lobster roll. Served with rosemary asiago fries.
All sandwiches served with house chips
Additional Choices of:
House fries. Sweet potato, Onion rings, Mushroom fries or Garden Salad for 2.00 up charge
Dinner
Dinner
~ Soup ~
Gazpacho 4/6
Soup of the day Market price
~ Appetizers ~
Carolina Peel and Eat Shrimp 15.
Steamed Shrimp tossed in a special seasoning; served warm with melted butter and cocktail sauce.
Fried Portobello Mushrooms -9.
Served with horseradish dipping sauce
Crab Cakes 14.
Topped with a dollop of roasted red pepper-old bay aioli.
Mussels 15.
Cooked in white wine, garlic, thyme and butter. Served with grilled crusty bread.
-Chicken Wings 14.
Buffalo hot, mild, Smokey Maple bacon, Dry rub Jerk or Honey Habanero
~ Salads ~
House Garden Salad 6.
Caesar 11.
Add grilled chicken 00/ Shrimp 17.00
Beet and Goat Cheese Salad 13.
Mixed greens with roasted beets, goat cheese, crasins & candied nuts served with maple-balsamic dressing.
Add chicken -17., or Smoked Salmon-19.
Poke Bowl 18.
Five Grain blend with Ahi Tuna, spicy seaweed, pickled ginger, cucumber noodle's, chick peas , Avocado and carrot-radish slaw. crispy wonton and Poke sauce.
Romain Wedge Salad -11.
Half head of Romain, grape tomatoes, crisp bacon, Blue Hazen Gorgonzola, croutons & choice of dressing and croutons.
Add: grilled chicken 6. / Smoked Salmon 6. / grilled shrimp 7.
Dressings: Blue cheese, Ranch, Italian, Raspberry Vinaigrette and Maple-Balsamic Vinaigrette, Lemon-Thyme Vinaigrette
~ Entrées ~
Prime Rib 24.
Crusty Prime Rib with au-jus. Served with mashed potatoes & vegetable.
Steak Poutine -16.
Our house cut fries with roasted tomato demi glaze, Blue Hazen Gorgonzola, sliced Montreal flank steak and green onions.
Roasted Statler Chicken 18.
Seared chicken finished in oven with wild mushrooms, caramelized onion, and roasted tomato dem-glaze.
Served over mashed potatoes.
Pork Tenderloin 18.
Coffee incrusted pan seared tenderloin finished mash potato and vegetable.
10 oz. Haddock Filet 20.
Broiled in butter, lemon and herbs topped with seasoned breadcrumbs. Served with vegetable.
Fish & Chips 19.
Haddock deep-fried in our beer batter. Served with fries, house made coleslaw and tartar sauce.
Shrimp Scampi 24.00
Large sautéed shrimp in garlic, shallot herb butter served over linguini. served with grilled bread and vegetable.
Prohibition Burger 15.
Hand patted burger cooked to your specification topped with smoked bacon, portabella mushrooms and bourbon cheese.
Crispy Chicken Sandwich 13.
Crispy breaded chicken breast served on brioche bun with roasted red pepper aioli, shredded lettuce, pepper jack cheese and bread & butter pickles. Served with choice of side.
Brunch
Brunch
~Soup~
Gazpacho 4. /6.
Soup du Jour- market
~ Appetizers ~
Carolina Peel and Eat Shrimp 15.
Steamed Shrimp tossed in a special seasoning; served warm with melted butter and cocktail sauce.
Fried Portobello Mushrooms 9.
Served with horseradish dipping sauce.
Crab Cakes 14.
Topped with a dollop of roasted red pepper-old bay aioli.
Mussels-15.
In white wine, garlic, fresh thyme, and butter. Served with crusty bread.
Chicken Wings-14.
Buffalo hot or mild, Smoked Maple-Bacon, Honey Habanero or Dry Rub Jerk.
Brunch/Lunch
Eggs Benedict-14.
English muffin topped with thinly sliced ham topped with poached eggs and hollandaise.
Veggie Benedict-14.
English muffin, topped with baby spinach, seared tomato, avocado, poached eggs, and pesto hollandaise.
Crabby Benedict-17.
English muffin with our jumbo lump Crab Cakes, poached eggs and hollandaise.
Asparagus and Goat Cheese Omelet-14.
Omelet of day- market
Huevos Rancheros-16.
Crispy flour tortillas baked with black beans, Cheddar cheese and salsa.
Topped with avocado, tricolor pepper confetti, roasted corn, Avocado, poached eggs,
and jalapeno cream sauce.
Eggs any style with choice of meat-13.
Prime Rib and eggs any style- 21.
French Toast-11.
With daily toppings and whip cream.
Chicken and Waffles-15.
Belgian style waffle and fried chicken tenders.
Served with scrambled eggs & home fries.
Sides: Bacon, Sausage - 4.
Caesar Salad-11.
Beet & Goat Cheese Salad-12.
Mixed greens, roasted beets, goat cheese, crasins & candied nuts; with Maple-balsamic dressing.
Add: grilled chicken 6. / Smoked Salmon 6. /Lemon-thyme shrimp 7.
BLT with Avocado & Salmon - 14.
Front Nine Burger-14.
Hamburger cooked to your specification topped with a fried egg, cheddar cheese & crispy onions.
19th Hole Grill Cheese-8.
Brie, fig Spread and baby Arugula on white bread.
Crispy Chicken Sandwich 13.
Crispy breaded chicken breast served on brioche bun with roasted red pepper aioli, shredded lettuce, pepper jack cheese and bread & butter pickles. Served with choice of side.
Children’s portions available
Mango Mimosa –7.
Bloody Mary or Caesar –8.
19th Hole Screwdriver –7.
Vermont Law states that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Especially if you have certain medical conditions.
Facebook 19th Holevt
Wünderbar is Vermont's premium bar catering service
with 30 years experience in providing licensed and insured bar catering services.
Our bars are custom designed to meet the needs, budget, function size
and theme of our client.
Wünder Bar provides a variety of bar packages to complement any occasion.
We can help you with: Weddings, Rehearsal Dinners, Festivals, Fund raisers, Corporate Events, Grand Openings, Reunions, Picnics, Private Parties, Bar/Bat Mitzvahs, Anniversaries or Birthdays.
Our staff is highly trained and has the expertise and experience to provide a safe and
professional party atmosphere for you and your guest.
We provide personal service to our clients and feel the same about a simple brunch or cocktail party as we do the glittering celebration that will be the talk of the town.
Be a part of your own party!
Make Wünder Bar and Company your first choice.
Bar Pricing
Hosted Bar
Priced per person
License & Insurance
Labor
Wine service
Champagne toasts
Vt. state liquor tax 10%
Cash Bar
Guests pay for their own drinks
Setup fee 300.~ (cash bar only)
Licenses & Insurance 150.~
Labor 30.~ per hour
Drink range Varies upon product choice.~
Custom Package
This is what we love to do.
Customized bar & themed libations for you
and your guests.
We can also do partial
open and cash bars if needed.
Rates and Terms:
A non-refundable (in most cases) deposit is required to reserve the date of your event. Upon receipt of your deposit, all other information regarding your event will be cofirmed and designed just for you. Final arrangements for payment will be discussed at that point.
Additional charges may include, but not limited to: extra labor, linens or rentals extending function time or product.
We have no set wine or beer list.
Instead we prefer to develop and match our wines to the likes of our customers and the culinary tastes
of the event.
We pride ourselves on finding fun
new tasty wines at the best possible price.
Bar Styles & Ideas
Full Bar
Call liquor, beer & wine
Martini Bar
A fun selection of tastes and flavors
Signature Drinks
Specific cocktails and presentations
custom designed for you
(see some ideas on the about us page)
Wine & Beer Bar
Three or four choices of wine
with three or four choices of beer.
Champagne Bar
A selection of Champagnes &
Sparkling wines.
Blender Bar
A tasty selection of frozen drinks.
Brunch Bar
Bloodies, Mango Mimosas, Screwdrivers,
Bellini's & Champagne.
w/
Grand Awakening
Champagne, Orange juice, Grand Marnier and a splash of grenadine.
w/
Create your own Bloody Mary,
With: Shrimp, Lobster, Pickles, Bacon, Dilly Beans, fruit
Cordial or Coffee Bar
A selection of aperitifs and coffee
"scotchs & bourbons"
Mocktail & Soda Bar
An interesting assortment of non- alcoholic mocktails and beverages.
Blueberry, Cherry or Raspberry Lemonade
Mango, Peasch or Strawberry Ice Tea
All Bars Include:
soda, juice, fruit, ice, plastic (if used)
and tools of the trade.
"For those parties that might be too small for your big caterers".
We also offer the full party experience.
Including: appetizers, lighter meals, barbeques and dinners for up to a 100 +/- guest.
Combine with our bar service for an easy one stop event.
Drop offs also available. (food only)
Tastes of Island Catering
BBQ Grill (half chicken and ribs)
Prime Rib w/ au jus or compound butter
Island Flank Steak (soy, ginger & bourbon base)
Stuffed Pork loin
Pork Tenders (Asian or Coffee Encrusted)
Grilled Sword Fish Orange-ginger cilantro marinated
Mediterranean Pasta (mussels, shrimp, calamari, black olive, caper and roasted red peppers)
Caprese Pasta (Linguine with grape tomatoes, mini mozzarella and pesto sauce)
Salmon with Apricot Glaze
Margarita Chicken Skewers with Key Lime- Ranch Dipping Sauce
Chicken Satay with Asian Style Peanut Sauce
Bourbon, Ginger & Soy Marinated Flank Steak Ribbon Skewers
Spicy Watermelon Skewers with balsamic reduction
Stuffed Mushrooms with Blue Cheese & Balsamic/ Maple Reduction
Stuffed Mushrooms Crab Meat
Crustini with Roasted Red Pepper, Pesto & Melted Brie
Cheese & Fruit Board
Artichoke & Spinach Dip
Bruschetta with Tomatoes, Red chili and Fresh Basil
Caprese Skewers: drizzeled with Balsamic Reduction
Broccoli Tacos with tomato, goat cheese and Avocado Cream
Sauteed baby-bello Mushroom Quesadillas
Spring Rolls
Wontons
Creamy Seafood Dip with Toasted Pita Points
Raw Bar with Oyster Shooters
Smoked Salmon Platter
Grilled Shrimp Wrapped in Prosciutto
Jumbo Shrimp Cocktail
Mini Crab Cakes
Smoked Salmon Quesadillas
Cold Cut Sandwiches Platter
Custom Topped Flat Bread Pizzas
Taco or Quesadilla Bar
Margarita Fish Tacos
Pulled Pork Sliders
Mini Cheese Burgers
Mashed Potato Bar with all the Toppings
Grilled Vegetable Platter
Cobb Salad Platter
Caprese Platter
Soups
Salads
Pastas