RODD MIRAMICHI 2018 WEDDING GUIDE

Transcription

1 RODD MIRAMICHI 2018 WEDDING GUIDE

2 TABLE OF CONTENTS Introduction 3 Toast to the Wedding 4 Dinner 5 8 Receptions Fine Print

3 INTRODUCTION Thank you very much for your interest in Rodd Miramichi, we look forward to hosting your special event no matter how big or small. In this menu you will find our food and beverage offerings to you and your guests, keeping in mind we are always willing to accommodate any dietary restrictions or preferences! Our Story Rodd Miramichi is not the typical city centre hotel. Our riverside location provides both views of and stepoutside access to the river and recreational trails. With our riverside guestrooms, instead of views of other buildings you, our guest, can see blue sky and blue water. And we help you find ways to play on land and sea. We are delighted that you are considering us as the place to celebrate your wedding reception. Our wedding planners are specialists with significant experience in all aspects of wedding planning. Their connections throughout the Maritimes will help bring everything together for your own unique magical wedding. It is our pleasure to provide you with the assistance, guidance and support you and your partners desire to achieve a truly magical wedding. When you get married you make a promise and so do we! 3

4 TOAST TO THE WEDDING On your special day we will create an atmosphere of magic and romance and are pleased to offer the following amenities when your wedding celebration is catered at Rodd Miramichi. Complimentary standard hotel room for the wedding couple White table linen Complimentary public address system with lectern and microphone for your function room Guest book table with white tablecloth and skirting Complimentary use of platform risers for head table Wedding cake table with white tablecloth and skirting Gift table Dance floor Table number stands Floor seating plan stand (easel) 4

5 5 DINNER

6 DINNER BUFFET $36.00 Minimum of 30 persons required. INCLUDED Fresh Baked Rolls Chef s Dessert Table Coffee & Tea SALADS CHOOSE FOUR Pasta Salad Garden Salad Potato Salad Coleslaw 3 Bean Salad Greek Salad VEGETABLES CHOOSE ONE Fresh Vegetable Medley Maple Roasted Carrot & Parsnip Steamed Broccoli & Cauliflower House made Ratatouille STARCHES CHOOESE TWO Creamy Mashed Potatoes Garlic Mashed Potatoes Roasted Baby Red Potatoes Roasted Fingerling Potatoes Veggie Rice Pilaf Creamy Mushroom Risotto Butternut Squash Risotto ENTRÉES CHOOSE TWO Bacon Wrapped Chicken with Roasted Red Pepper Cream Grilled Pork Tenderloin with Mushroom Cream Sauce & Blackberry Gastrique Savoury Stuffed Chicken Breast with Gravy Citrus Butter Poached Haddock Filet Classic Turkey Dinner with Savoury Stuffing & Gravy 6 Prices are per person and are subject to applicable taxes and gratuities. 03/05/2018

7 BUFFET ADDITONS Add an additional chef attended station to the above buffet offerings for the following pricing. Carved Peppercorn Roast Beef $10.00 Carved Sweet & Salty Pork Loin $7.00 Carved Citrus Glazed Ham $8.00 Carved Prime Rib Roast $18.00 Maison Beausoleil Oyster Station 8.00 Assorted Fruit Flambé Station $ Prices are per person and are subject to applicable taxes and gratuities. 03/05/2018

8 3 COURSE PLATED MENU If you want to wow your guests, allow our professional servers to treat you like royalty. Dinner includes: Chef s choice of starch, fresh vegetable medley, as well as a fresh baked roll and coffee and tea. A minimum purchase of 2 courses is required for the following pricing. APPETIZERS Garden Salad $6.00 Mandarin-Almond Salad $6.00 Quinoa Salad $5.49 Seafood Chowder $5.99 Soup of the Day $2.99 DESSERTS Decadent Chocolate Brownie $5.00 Peanut Butter Blast Cake $5.00 Carrot Cake $6.00 NY Cheesecake $6.00 Double Chocolate Cheesecake $6.00 Blueberry Cheesecake $7.00 ENTRÉES Baked Haddock with Garden Tomato Coulis $18.99 Classic Turkey Dinner with Savoury Stuffing & Gravy $20.99 Prime Rib Steak $42.99 Savoury Stuffed Chicken Supreme with Gravy $22.99 Citrus Butter Poached Salmon $24.99 Bacon Wrapped Chicken with Roasted Red Pepper Cream $ Prices are per person and are subject to applicable taxes and gratuities. 03/05/2018

9 9

10 10 RECEPTIONS

11 HORS D OEUVRES Please choose from the following, prices are per dozen. HOT Chicken Skewers $24.99 Broccoli Quiche $21.99 Bacon Wrapped Scallops $32.99 Coconut Shrimp $22.99 Spring Rolls $19.99 Brie Pastry Bites $24.99 Chicken Wings $26.99 Chipotle Stuffed Mushroom Caps $19.99 COLD Veg Pinwheels $19.99 Smoked Salmon Croustini $26.99 Lobster Stuffed Cucumber $24.99 Moroccan Shrimp Toast $28.99 Crab Pinwheels $25.99 Beef/Brie Croustini $23.99 Smoked Scallop & Melon Skewer $28.99 Pate de Campagne $ Prices are per person and are subject to applicable taxes and gratuities. 03/05/2018

12 PLATTERS & DISPLAYS CHEESE TRAY A selection of domestic cheeses. Trio of crackers. Grapes. Small $65.99 (Serves 15-30) Medium $ (Serves 30-50) Large $ (Serves 50-80) Extra Large $ (Serves 100+) FRESH FRUIT TRAY A selection of seasonal fresh fruit. Yogurt Dip. Small $52.99 (Serves 15-30) Medium $99.99 (Serves 30-50) Large $ (Serves 50-80) Extra Large $ (Serves 100+) FRESH VEGETABLE CRUDITE TRAY Herb Ranch Dip. Small $37.99 (Serves 15-30) Medium $74.99 (Serves 30-50) Large $ (Serves 50-80) Extra Large $ (Serves 100+) SHRIMP COCKTAIL DISPLAY $ pieces Absolute Vodka Cocktail Sauce SMOKED ATLANTIC SALMON PLATTER $ Serves Bread, Red Onion, Capers, Lemon Wedges and Herbed Cream Cheese 12 Prices are per person and are subject to applicable taxes and gratuities. 03/05/2018

13 LATE NIGHT SNACKS MASHED POTATO MARTINI BAR $12.99 Build your own mashed potato bar with a variety of toppings BUILD YOUR OWN ICE CREAM BAR $10.99 Ice cream, assorted sauces and a variety of toppings BUILD YOUR OWN NACHO BAR $16.99 Nachos, cheese and a variety of toppings PLOUGHMANS LUNCH PLATTER $15.99 Assorted rolled deli meats, dinner rolls, assorted cheeses, assorted vegetables and pickles. 13 Prices are per person and are subject to applicable taxes and gratuities. 03/05/2018

14 14 FINE PRINT

15 TERMS & CONDITIONS To ensure a well-organized event, we ask that you review the following catering policies. 1. All food and beverage products must be purchased and consumed on the property. Alcoholic beverages and food products cannot be brought into areas licensed by the facility. Standard bar set ups include beer, wine, shots and popular cocktails. The Catering Department would be pleased to arrange for specialized brands and other alcoholic products to be provided on your cash or host bar. 2. Items listed on our Wedding Menu are only suggestions and are by no means the only items available through our Catering Department. We would be pleased to prepare a customized menu for your group, suited to your occasion and budget. 3. Choice of Menu. One menu is required for all guests. Special dietary substitutions can be made upon prior request. Menu selection should be submitted at least two (2) weeks prior to your function. 4. Guaranteed Billing. Guaranteed number is required by 12 noon, two working days prior to your event. All charges are based on the guarantee, or the actual number of meals served above the guarantee. 5. All food and beverage items sold are subject to applicable government taxes and a 15% gratuity. 6. Deposit and Payment. A $ non-refundable deposit is required to confirm the booking, with the full estimated balance payable by certified cheque or cash, two (2) days prior to your event. Credit applications for direct billing can be made through the Accounting Office. All private functions are subject to one master bill. 15

16 TERMS & CONDITIONS 7. Bar Charges. Should the consumption on a cash or host bar be less than $ net of taxes, a charge will be made for the bartender, at $30.00/hour to a minimum of four (4) hours. 8. Special Security. Arrangements can be made upon request at an additional charge. Please contact the Catering Department. 9. Special Costs. You will be assessed for electrical requirements above and beyond the normal usage of the outlets. Please contact the Catering Department for your requirements. 10. Damages. Rodd Hotels & Resorts reserves the right to inspect and control private functions. Liability for damage to the premises will be charged accordingly. The convenor for any function is help responsible for any damages incurred by their group or independent contractors on their behalf. The hotel will not be responsible for damage or loss to any personal property or equipment left in the hotel, prior to, during or after the function. 11. Signage. It must be of a professional nature and is restricted to certain areas of the hotel. Authorization must be obtained prior to the function from the Catering Department. 12. The hotel reserves the right to provide an alternative function room for the group should the number of guests attending the function differ from the original number. 16

17 TERMS & CONDITIONS 13. All function room prices quoted will be honoured. Meal prices quoted before six months in advance are subject to change up to a maximum of 10%. 14. Cancellation Charge. If meeting space is cancelled one month prior, 50% of the rental fee will be charged. If cancelled less than one week prior to the event, 100% of the rental fee will be charged. 15. Under the Copyright of Canada and in accordance with S.O.C.A.N. (the association responsible for the copyrights of live and recorded music), any event with either live or recorded music is subject to the following fees as per tariff No. 8 of the Copyright of Canada: With Dancing $ tax Without Dancing $ tax These amounts will be billed to your account by the hotel. 16. Under the Copyright of Canada and in accordance with Re: Sound (the association responsible for the collecting and distributing royalties for artists and record companies), any event with either live or recorded music is subject to the following fee as per tariff No. 5 of the Copyright of Canada. This amount will be billed to your account by the hotel. With Dancing $ HST 17

18 RODD MIRAMICHI CONTACT INFO TANYA STYMIEST Food & Beverage Manager E: T: Rodd Miramichi 1809 Water Street Miramichi, NB Canada E1N 1B2 18