Your Wedding Reception Will Include

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2 Your Wedding Reception Will Include Experienced consultant services to assist you in making all of your necessary arrangements from the booking stage until the day of the event. Consultant and tuxedoed Maître's who will work in unison to ensure a flawless reception. Customized packages to reflect your personality, tastes and budget to include: menu, invitations, wedding cakes, specialty linens, music, favors, amenities, welcome baskets A full course dinner prepared by award winning Chef Franco Paterno and his culinary team A private room or beautiful poolside courtyard for family photographs to include a champagne reception for the wedding party Newly renovated function rooms Floor length damask table linens along with a choice of two of our centerpieces Special reduced rates for invitations, bands, photographers, etc Complimentary overnight sleeping accommodations for the newlyweds Special reduced group sleeping room rates for overnight guests Ample free parking for all guests Hosted coat check and attendant Exclusive Marriott Rewards Bonus Points Program Customized On Line Booking Link Deluxe week-end package to celebrate bride and groom s first anniversary A 10% discount to apply towards a Wedding Shower, or Rehearsal Dinner. Minimum of 100 Guests Prices reflect weddings held on Saturday Evenings. Please check with our consultants for alternative rates. Pg. 2

3 The Providence Marriott s Deluxe Marquis Wedding Package Includes All of Our Wedding Reception Amenities and Services Plus: A Hosted Bar Offering Premium Liquors Served on an Unlimited Basis for One Full Hour A Variety of Hot and Cold Hors d oeuvres Passed White Glove, Butler Style To include our Seven Piece Per Person Hors d oeuvres Package and Tabled Hors d oeuvres to include Our International Cheese Board and Crudité with Dip Champagne or Wine Toast for All of Your Guests. All Courses will have White Glove Service. After Dinner Mints A Mirrored Base with Our Hurricane Globe and Tapered Candle as the Centerpiece for each Guest Table Deluxe Floral Arrangement for the Head Table Chivari Chairs -Your Choice of Color Silver, Gold, Black or White Amenity Basket and Restroom Attendant $40.00 Additional per person Pg. 3

4 Reception Selections - Hors d oeuvres 4 Piece Hors d oeuvres Package 7 Piece Hors d oeuvres Package Minimum 25 People Excludes Items Marked with an Asterisk (*) 50 Pieces Per Tray May be passed White Glove Butler Style or Served from Silver Chafing Dishes and Trays Poultry Hors d'oeuvres Buffalo Chicken Spring Rolls Sesame Chicken with Sweet and Sour Sauce Chicken and Lemon Grass Pot Stickers with Ponzu Sauce Chicken Samosa with Indian Spice Smoked Chicken Quesadillas Tandori Chicken Satay with Cumin Yogurt Dip Sweet Potato and Coconut Chicken with a Horseradish Mango Marmalade Chicken Marsala Pot Pies Vegetarian Hors d'oeuvres Vegetable Spring Rolls with Orange Ginger Sauce Potato Pancakes with Apple Sauce Parmesan Artichoke Hearts Risotto Arancini Sweet Potato Puff - Sweet Potatoes with Vanilla, Sugar and Cinnamon in Puffed Pastry Cranberry Gorgonzola Pastry Kiss Pine Nut and Goat Cheese in Phyllo Dough Bleu Cheese and Pear Phyllo Stars Indian Samosa with Spiced Potato and Green Peas Sweet and Sour Eggplant and Pine Nut Caponata Roasted Tomato and Eggplant Crisp Wild Mushroom and Artisan Cheese Tart Goat Cheese on Flat Bread Pizza Feta Cheese and Sun Dried Tomatoes in Phyllo Dough Pg. 4

5 Seafood Hors d'oeuvres Crab Rangoon with Ginger Sauce $115 Coconut Shrimp $160 Scallops Wrapped in Bacon $175 Maui Shrimp Spicy Roll with Duck Sauce $150 Miniature Crab Cakes with Spicy Aioli $165 *Spicy Seared Tuna on Wonton Crisp with Avocado Cream $165 Bacon Wrapped Casino Shrimp $175 Thai Cozy Shrimp with Green Curry Sauce $145 Lobster and White Cheddar Mac and Cheese Bites $165 Tempura Fried Shrimp with Ginger Lime Sauce $155 Cold Hors d'oeuvres Smoked Salmon on Crisp Potato with Lemon Mascarpone $155 *Mini Lobster Lettuce Wraps with Lemon Mayonnaise $190 *Jumbo Shrimp Cocktail on Ice, Cocktail Sauce $185 *Oyster Shooters with Spiced Bloody Mary $160 Shrimp, Scallop, and Squid Ceviche Spoons $150 Crab and Herb Salad in Savory Cone $170 Melon with Prosciutto $110 Assorted Sushi Rolls: California, Spicy Tuna, and Vegetable $190 Cold Hors d'oeuvres cont d Assorted Crostini: Classic Tomato Basil, Roasted Garlic and Charred Red Pepper, Tuscan White Bean $125 Fresh Mozzarella Bocconcini, Tomato, Basil Skewers $110 Chilli Spiced Grilled Pineapple $100 Marinated Antipasto Skewers $130 Prosciutto Wrapped Pear with a Sweet Pomegranate Reduction $125 Mediterranean Smoked Salmon Salad in Savory Tart $130 Gorgonzola and Pecan Crusted Grape Lollipops $100 Tomato, Kalamata Olive and Feta Crostini $100 Pg. 5

6 Reception Display s Seafood Station Iced Display Bowl with Gulf Shrimp Cocktail, Native Little Neck Clams, Oysters on the Half Shell and Jonah Crab Claws with Cocktail Sauce, Mignonette and Mini Tabasco Sauces (Minimum 50 People) Smoked Fish Platter Smoked Salmon, Trout, Mackerel, Smoked Mussels, Whitefish Spread with appropriate condiments and cocktail breads (Serves 50) Bruschetta Station Featuring a Variety of Crostini s, Char Grilled Artisan Breads with the following toppings: Tuscan Bean Dip, Roasted Red Pepper, Tomato Basil, Kalamata Olive & Feta Cheese Tapenade, Lemon Shrimp and Roasted Garlic Salad Mashed Potato Martini Bar Mashed and Sweet Potatoes with various garnishes to include: Bacon Pieces, Sour Cream, Boursin Cheese, Broccoli Flowerets', Sautéed Mushrooms, Scallions, Pecans, Shredded Coconut, Crabmeat and Shredded Duck Pasta Station Penne, Whole Wheat Bow Tie, Spinach & Cheese Ravioli, served w/marinara, Three-Cheese Alfredo and Pink Vodka Sauce, w/roasted Vegetables, Fresh Spinach, Sun Dried Tomatoes, Broccoli Flowerets', Sautéed Mushrooms, Diced Grilled Chicken - Shrimp additional Decorated Kiddish Table Braided Challah, Decorated Chopped Liver Mold, Chopped Herring, Garni, Gefilte Fish, Crackers, Thin Rye Slices Antipasto Display Roasted Peppers, Eggplant, Asparagus, Summer Squash, Zucchini, Roasted Onions, Marinated Mushrooms, Imported Olive Mélange, Aged Sharp Provolone, Dried Cured Italian Salami, Capicolla, and Prosciutto, Aged Balsamic Glaze Served with Focaccia Bread (Minimum 50 People) Crisp Vegetable Crudité (Serves 50 Guests) Carrot Sticks, Cucumbers, Zucchini, Broccoli, Celery, Radishes, Jicama, Cherry Tomatoes, Pepper Strips, French Beans, Served with Parmesan Pepper Cream Dip Cheese Display (Serves 50 Guests) Domestic and Imported Cheese Display Including:, Aged Swiss, Local Cheddars, Soft Brie, Herb Boursin, Blue Saga, Aged Sharp Provolone Garnished with Assorted Dried Fruits and Seasoned Nuts, French Baguette, and Assorted Crackers Fresh Fruit Plates (Serves 50 Guests) Seasonal Selection of Assorted Sliced Fruits, Whole Fruits and Berries Chef Attendant Fee for up to 75 people 2 Hours - $ (each additional hour will be charged at $55.00 per hour) Prices on Subject to 15% Service Charge, 7% Administrative Fee, 7% State Tax and 1% City Tax Pg. 6

7 Reception Carving Stations Pepper Crust Roast Sirloin of Beef With Red Zinfandel Demi Glace (Serves approximately 30 Guests) Roast Tenderloin of Beef With the Cognac Green Peppercorn Sauce (Serves approximately Guests) Oatmeal Stout Braised Beef Brisket Accompanied with Fried Pickled Peppers and Home style gravy (Serves approximately 20 Guests) Herb Crusted Roast Turkey Breast (Serves approximately 50 Guests) Banana Leaf Wrapped Mahi Mahi With Grilled Pineapple Rum Glaze (Serves approximately 30 Guests) Garlic and Herb Slow Roast Fresh Ham Served with Sweet Onion and Peach Marmalade (Serves approximately 30 Guests) Dry Rubbed BBQ Pork Loin Served with Crispy Onions, House made Slaw and Smoked Barbeque Sauce- (Serves approximately 30 Guests) Surf & Turf Sauté Station Pan Seared Jumbo Sea Scallops with Marinated Petite Filet Mignon over Chili Grits & Tomatillo Cilantro Salsa, Crispy Tortilla Strips and Chipotle Aioli All Items Carved at the Buffet Stations and Served with a variety of Artisan Rolls and Assorted Condiments Carver Fee for up to 2 Hours - $ each additional hour will be charged at $55.00 per hour Pg. 7

8 Dinner Selections Dinner Entrees Include: Choice of Appetizer, Salad, Fresh Rolls and Whipped Butter, Choice of Potato and Vegetable, Dessert Freshly Brewed Regular and Decaffeinated Coffee, Assorted International Teas Appetizers Fresh Fruit Medley or Soup du Jour Salad Mixed Green Garden Salad with a choice of Dressings or Caesar Salad tossed tableside Roast Prime Rib of Beef, au jus, King Cut Slow Roasted Roast Tenderloin of Beef Herb crusted, Seared served with a Zinfandel, Peppercorn Sauce Chicken and Shrimp Combination Plate Sautéed Breast of Chicken with Basil Cream Sauce, Two Crabmeat Stuffed Baked Shrimp with Lobster Sauce Petite Grilled Fillet Mignon with Shrimp Combination Petite Filet Mignon, Two Crabmeat Stuffed Baked Shrimp with Lobster Sauce Chicken and Grilled Filet Mignon Combination Sautéed Breast of Chicken with Basil Cream Sauce - Petite Grilled Filet Mignon Chicken and Salmon Combination Grilled Statler Breast of Chicken and Lemon Pepper Crusted Salmon with Stone Ground Mustard Sauce and Red Onion Confit Entrees Filet and Halibut Combination Plate Petite Filet Mignon and Horseradish Crusted Halibut Wild Mushroom Demi glaze and Citrus Buerre Blanc Grilled Filet Mignon Filet Served with Port Wine Demi Glaze and Mushroom Garnish Grilled Chicken Dijon Breast of Chicken topped with a Honey Mustard Vinaigrette Chicken Forestiere Pan Seared Breast of Chicken deglazed with Marsala White Wine and Trilogy of Mushrooms Artichoke Stuffed Chicken Artichoke Hearts and Gorgonzola stuffed Chicken with a Toasted Walnut Cream Sauce Stuffed Chicken Almondine Mixed Wild Rice Stuffed Chicken Breast topped with Supreme Sauce and Almond Garnish Pg. 8

9 Entrees Chicken Florentine Sliced Spinach Stuffed Breast of Chicken with a Red Pepper Cream Sauce Baked New England Scrod A Local Favorite, topped with Herbed Bread Crumbs with Lemon Butter Baked Stuffed Fillet of Sole Lemon Sole with Crabmeat Stuffing topped with Lobster Sauce and Chives Inquire about our Kosher Meal Service Desserts Strawberry, Chocolate, or Crème de Menthe Parfait Godiva White Chocolate Mousse with Raspberry Cream Frangelico, Kahlua or Godiva Chocolate Mousse Mud Ice Cream Pie with Chocolate Sauce Tiramisu New York Style Cheesecake with Strawberry Topping Vanilla or Coffee Ice Cream rolled in Toasted Almonds, Chocolate Chips with Chocolate Sauce Broiled Fillet of Salmon with Dill Salmon Fillet with White Wine, Shallots, Cream and Fresh Dill ~ Please refer to the Added Touch page for Additional Selections ~ Pg. 9

10 For That Added Touch Appetizers Lobster Bisque Shrimp Cocktail - On Request New England Clam Chowder Sausage and Provolone Stuffed Portobello Mushroom dressed with Balsamic Reduction Seared Jonah Crab cake with a Corn and Pepper Relish Melon with Prosciutto Salads Radicchio, Boston Bib and Hearts of Palm garnished with Slivered Carrots, Walnuts, Mushrooms, Artichoke Hearts and Tomato Wedge - $6 Organic Mesclun Greens with Granny Smith Apple, Candied Walnuts dressed with a Champagne Vinaigrette, garnished with a Warm Goat Cheese Stuffed Puff Pastry - $5 Antipasto to include: Prosciutto, Provolone, Capocolla, Salami, Tuna, Olives, Tomatoes, Eggs, Peppers, Marinated Mushrooms - $5 Capri Salad - Tomato and Fresh Mozzarella with Basil Oil - $5 Intermezzo Sorbet - Flavors include: Blood Orange, Lemon, Raspberry or Mango - $3 Extra Courses Penne Pasta with Tomato Basil Sauce - $3 Farfalle Pasta with Roasted Vegetables, Goat Cheese and Pesto Sauce - $4 Lobster Ravioli with Chive Cream Sauce (3 Each) - $11 Wild Mushroom Ravioli with a Gorgonzola Cream and Toasted Pine Nuts - $5 Desserts Phyllo Apple Tart with Cinnamon Ice Cream Chocolate Lava Cake served with Warm Vanilla Sauce Chocolate Truffle Zabaglione Cream Center Surrounded by Chocolate Gelato and Caramelized Hazelnut, Topped with Cocoa Powder Make Your Own Sundae Bar A choice of Three Flavors of Ice Cream, Hot Fudge, Butterscotch, Strawberry Sauce, Crushed Oreos, Peanut Butter Cups, M & M s, Whipped Cream, Jimmies, Nuts, and Cherries Mixed Berry Tart Chocolate Gift Box filled with Seasonal Berries garnished with White Chocolate Mousse and Fruit Sauces Chocolate Tulip Cup filled with a Mousse Duet and Garnished with Fresh Berries Brandy Basket filled with French Vanilla Ice Cream Presented in a pool of Brandied Chocolate Sauce Deluxe Viennese Table with Regular and Decaffeinated Coffee, Tea, Candy Table A variety of: Miniature Candy Bars, Swedish Fish, Licorice, Mixed Nuts, Chocolate Covered Nuts Chocolate Fountain or Fondue To include: Strawberries, Pineapple, Bananas, Cantaloupe, Marshmallows, Graham Cookies, Biscotti, Pretzel Logs Includes Set up Fee and Station Attendant International Coffee Station Assortment of International Coffees and Teas Complemented with Raw Sugar, Brown Sugar, Cinnamon, Jamison's, Amaretto, Drambuie, Irish Mist Price based on consumption White Glove Service Themed Desserts Available on Request Prices on Subject to 15% Service Charge, 7% Administrative Fee, 7% State Tax and 1% City Tax Pg. 10

11 Catering Wine List We offer our guests a progressive wine list, which presents our wines in order of its complexity. Use this as a guide in making your selection, and if you have additional questions please do not hesitate to consult our knowledgeable staff. Champagne and Sparkling Wine Listed from Dry to Drier and Full Body Moet & Chandon Imperial Epernay, France Mumm Napa Brut Prestige - Napa Valley White Zinfandel Light, Fruity and Slightly Sweet Beringer White Zinfandel - California White Wines Light, Dry to Medium Body Chateau Ste. Michelle, Riesling Washington Bancott Sauvignon Blanc New Zealand Pighin Pinot Grigio Italy Beaulieu Vineyards Century Cellars Chardonnay California From Medium Body to Fuller, Richer with Oak Aging Chateau St. Jean Chardonnay Sonoma County Sonoma Cutrer Russian River Ranches California Red Wines Listed from Medium to Fuller, Richer LaCrema Pinot Noir Sonoma Coast Beaulieu Vineyards Century Cellar s Merlot - California St. Francis Vineyards Merlot Sonoma County Beaulieu Vineyards Century Cellars Cabernet Sauvignon California Estancia Cabernet Sauvignon California Beverage Arrangements Bartender Fee: $ Waived with Minimum Sales of $ Per Bar Hosted Bars Per drink basis* Luxury Imported Beer Top Shelf Domestic Beer Premium Well Soft Drinks//Juice House Wine Mineral Water Premium Wine Cordials Wine a la Carte - See Wine list for Specialty Selections Cash Bars Per drink basis price includes tax. Luxury Imported Beer Top Shelf Domestic Beer Premium Well Soft Drinks/Juice House Wine Mineral Water Premium Wine Cordials Pg. 11

12 General Information Terms and Conditions Menu Menu selections, room requirements, and all other arrangements should be received three weeks prior to the event. Events booked within a three-week period should be finalized as soon as possible. All food items must be supplied and prepared by the hotel. Prices are subject to change but will be guaranteed three months prior to the event. If selecting two entrees, a $2.00 additional charge per entree will apply, if selecting three entrees, a $3.00 additional charge per entree will apply. Beverage If alcoholic beverages are to be served on the Hotel premises (or elsewhere under the Hotel's alcoholic beverage license) the Hotel will require that beverages be dispensed and provided only by the Hotel and Hotel Servers and Bartenders. The Hotel's alcoholic beverage license requires the Hotel to (1) request proper identification (photo ID) of any person of questionable age and refuse alcoholic beverage service if the person is either underage or proper identification cannot be produced and (2) refuse alcoholic beverage service to any person who, in the Hotel's judgment, appears intoxicated. In the event beverage revenues do not exceed $ you will be accessed a $ service charge. If your bar exceeds this amount, the service charge will be waived. Guarantees It is a requirement that the Catering Sales Office is notified of the exact number of attendees by Noon, (72 hours) three working days prior to the event. This minimum number of guests will be considered a guarantee for which you will be charged, even if fewer guests attend. The Hotel will be prepared to serve 5% over your guarantee if your guarantee exceeds 100 people; 10% if under 100 people. This is not applicable for split menus. If no guarantee is received by the Catering Sales Office we will then consider your minimum guarantee given, at the time your event was booked, as the guarantee. Billing, Deposits & Cancellations All corporate events must be paid in full 72 hours prior to the event by cash, certified check or credit card given at time of confirmation. All corporate requests for direct billing must be authorized by our Accounting Department by simply completing a credit application form and returning it no more than three weeks prior to your event. Two hotel references, with dates of the functions held, must be given. Approved billings are payable within thirty days of receipt of the statement. All social events must be paid in full 72 hours prior to the event by cash or certified check only. Deposits are non-refundable. Non-deposit events will be charged full room rental, unless the space reserved is re-booked.

13 Service Charge All catering and affiliated charges are subject to a 7% Administrative Fee, 15% Service Charge and 7% Rhode Island State Tax and 1% City Tax. (The service charge and administrative fee is taxable). All meal functions under 20 people are subject to an additional charge. Tax Exemptions Groups exempt from paying State Sales Tax must provide the hotel with an exemption certificate issued from the State of Rhode Island. Acceptable form of payment is via check from the exempt organization in which the name on the check matches exactly to the name listed on the exemption certificate. Organizations including fraternal societies, trade or professional associations, lodges, clubs, orders and their auxiliaries and other similar organizations are not exempt from sales tax. Should you have any questions regarding sales tax exemptions, please contact the Rhode Island Department of Revenue at Function Rooms Function rooms are assigned according to the minimum guaranteed number of guests given. The hotel reserves the right to reassign the banquet function room. The hotel does not accept responsibility for items left in the function room during such time as the room is not occupied or after the room is vacated. The hotel will not permit the affixing of anything to the walls, floor, or ceiling with nails, staples, carpet tape, or other substances. Please consult the Catering Department for assistance in displaying materials. Shipping and Receiving Packages for meetings will be accepted no more than 3 working days prior to the event. A $5 per box storage fee will be applied for those boxes shipped more than 3 days prior to the function or 3 days after your departure. Items must be addressed to the meeting contact with attention to the Hotel Catering Staff Member working on the program. Packages must be marked clearly with the name and date of the program and the total number of boxes shipped. The Hotel is not responsible for boxes shipped to the hotel or for boxes being shipped out of the hotel, although we will assist in this procedure. A fee will be charged for boxes shipped. Engineering and Audio Visual Special engineering or audio-visual requirements must be specified to our Catering Department at least three working days prior to the event. All audio-visual equipment is subject to a 22% service charge and 7% Rhode Island State Tax. Conduct of Event Patron shall conduct the event in an orderly manner, in full compliance with applicable laws, regulations and Hotel rules. Patron assumes full responsibility for the conduct of all persons in attendance and for any damage done to any part of the Hotel s premise during any time such premises are under the control of, used by, or damaged by Patron, or Patron s agents, invitees, employees, or independent contractors employed by Patron. Liability The Providence Marriott reserves the right to inspect and control all private functions. Liability for damage to the premises will be charged accordingly. The Hotel cannot assume responsibility for the loss of or damage to personal property and equipment brought onto the premises. Set Up Changes In the event a function room set up changes the day of the event a re-set up fee will be applied.