WEDDINGS 2017 FAIRMONT LE CHÂTEAU MONTEBELLO

Transcription

1 WEDDINGS 2017 FAIRMONT LE CHÂTEAU MONTEBELLO

2 CELEBRATE YOUR WEDDING IN OUR LEGENDARY LOG CHÂTEAU! Fairmont Le Château Montebello has played host to thousands of special events since its opening in Some of the most magical experiences have been weddings, because we pride ourselves in creating memories that last a lifetime. Our award-winning Chefs and dedicated Banquet Team will attend to the Bride s and Groom s every need, going out of their way to ensure the success of this special day. If there is a wedding in your future, let us take care of you, your guests and the hundreds of details that go into this joyous occasion. We invite you to contact us and meet with our Wedding Sales Coordinator: Myriam Lortie Phone : (819) lcm.mariages@fairmont.com We hope to see you soon!

3 ALL OF OUR WEDDING PACKAGES INCLUDE THE FOLLOWING UNIQUE TOUCHES : Banquet room rental Printed menus Podium White table linen Dancefloor Banquet room rental for hair and make-up Access to the grounds and inside the hotel for your wedding photos One night in one of our bedrooms for the Bride and Groom (minimum of 40 guests for dinner required) Special guestroom rates for your guests (based on availability)

4 CEREMONY CELEBRATE YOUR UNION ONSITE! We offer 2 gazebos on hotel grounds for wedding ceremonies : Garden Gazebo and Riverside Gazebo. The rental of a gazebo includes an alternate space in case of rain. At one of our gazebos : $ plus taxes, including chair setup Inside the hotel : $ plus taxes, including chair setup

5 DREAM PACKAGE $ PER PERSON RECEPTION Hot and Cold Canapés (4 pieces per person) Punch (1 glass per person) TOAST Sparkling Wine (1 glass per person) DINNER Plated Meal (5-course) Or Buffet (minimum of 40 people) WINE ½ bottle per person (maximum value of 45.00$ per bottle) LATE NIGHT COFFEE & TEA STATION PLUS : Additional night for the Bride and Groom (minimum 40 people for dinner required) 2 meals for suppliers (3-course)

6 ELEGANCE PACKAGE FROM 72.00$ PER PERSON DINNER Plated Meal (4-course) Or Buffet (minimum of 40 people) Personnalize your package by adding items à la carte : Canapés Punch Granité Sparkling Wine White and Red Wine Late Night Coffee & Tea Station

7 COUNTRYSIDE PACKAGE $60.00 PER PERSON BBQ DINNER BUFFET Minimum of 40 people service of 2 hours maximum Salad Bar Kale salad, creamy honey vinaigrette Tubetti pasta salad with crab and green peas, tarragon and lime mayonnaise Tomato and arugula salad, feta and rosemary vinaigrette Romaine lettuce and its classic garnishes Mixed greens and vinaigrettes (house and balsamic) Hummus and pita crisps On the grill Grilled chicken breasts and BBQ sauce Grilled sausages Roasted potato wedges with spices Corn on the cob (in season) Grilled vegetables Provençale tomatoes Side Dishes Pork ribs add $5.00 per person Striploin steaks add $10.00 per person Salmon filet add $9.00 per person Shrimp brochette (3) add $10.00 per brochette Lobster per market price Desserts Platter of Quebec and imported cheese Fresh fruit salad and seasonal berries S mores squares Semi-sweet chocolate tart Garden berry pastry Raspberry and fresh cheese mousse Coffee, decaffeinated, selection of Fairmont Teas

8 COAST TO COAST PACKAGE $99.00 PER PERSON COCKTAIL DINNER STATIONS Minimum of 50 people service of 2 hours maximum West Coast Station Mini crab cakes Fresh scallops on its shell Cucumber and citrus fruit salad Platter of tomatoes-on-the-vine, balsamic vinegar and olive oil Quebec Station Classic pea soup with salted pork Trout tartare on blinis with fresh Montebello cheese Platter of terrines and pâtés, condiments and breads Roasted fall vegetable salad with garlic oil Platter of Quebec cheese, French bread, crackers and nuts The Prairies Station Roasted hip of bison, mustard, horseradish and Kaiser buns* Mesclun salad and vinaigrettes (house and balsamic) Prairies seven-grain salad with mushrooms, shallot vinaigrette Platter of raw vegetables, yogurt and curry dip Potato bar Little Italy Toronto Station Platter of antipasti Cheese raviolis sautéed with prosciutto, fresh herbs & cherry tomatoes* Caesar salad bar Individual gourmet pizzas Dessert Station Selection of desserts in verrines Mini maple sugar tartlets Mini dark chocolate tartlets Coffee and Tea station *Animated Stations : 2 Chefs are required per 75 people $ per Chef

9 CANAPÉS Cold Canapés Cherry tomato and bocconcini on a skewer Lobster meat with mayonnaise and tarragon Foie gras panna cotta on crostini Fresh scallops and its olive oil sauce Foie gras terrine on brioche bread Salmon sashimi with black sesame seed Prosciutto and fig Yellow tomato and chive gazpacho Smoked salmon and goat s cheese crepes Smoked duck tartare on a crouton Sesame beef tataki Sushis (minimum of 4 dozens) Hot Canapés Boileau deer bites Ginger-marinated beef on a skewer Artichoke heart and goat s cheese croquettes Crispy shrimps Spanakopita Bacon-wrapped turkey filet Fish tempura on a skewer Bacon-wrapped scallops Vegetable spring rolls Smoked paprika chicken satay $28.00/dozen $36.00/dozen $34.00/dozen $36.00/dozen $38.00/dozen $34.00/dozen $30.00/dozen $28.00/dozen $30.00/dozen $30.00/dozen $32.00/dozen $33.00/dozen $38.00/dozen $32.00/dozen $30.00/dozen $36.00/dozen $30.00/dozen $34.00/dozen $34.00/dozen $36.00/dozen $30.00/dozen $32.00/dozen

10 MENU PLATED MEAL 1 ST COURSE SALAD OR SOUP SALADS Endive salad with pan-seared apples, dried cranberries and walnuts, creamy cider vinaigrette Heart of romaine lettuce, smoked bacon, herb crouton, fried anchovies and parmesan cheese Baby spinach salad, red wine poached pear, blue cheese vinaigrette Arugula and frisée salad with Oka cheese, roasted pine nuts and crouton, lemon vinaigrette Olive tart with Papineauville goat s cheese and candied tomatoes on crispy arugula SOUPS Tomato consommé and balsamic pearls Honey roasted carrot cream and its Espelette pepper fried carrot Butternut squash soup garnished with leeks Roasted garlic mushroom cream Parsnip cream and smoked Gouda chips

11 MENU PLATED MEAL 2 ND COURSE COLD OR HOT STARTER Cold Starters Crispy vegetable salad, fresh Montebello cheese dumpling and chives Sliced prosciutto and smoked scallops, celeriac remoulade Trout trilogy : maple wood smoked, confit in duck fat, rillettes; served with a fennel salad Duck rillettes, potato and smoked duck salad, old fashioned mustard Smoked salmon tartare, cucumber, crab claw, fresh cream and lemon pepper Hot Starters Mushroom tartlet with creamy peppered brie cheese Warm goat s cheese in a crust, smoked duck and pepper cranberry compote Crab and goat s cheese fritter, arugula sprouts and pear Fine crisp tart with smoked salmon and goat s cheese, lemon butter and caviar sauce GRANITÉ (INCLUDED IN THE DREAM PACKAGE ONLY) Gin, lime and basil granité Cranberry and white wine granité Lime granité Sortilège granité Green apple and Calvados granité

12 MENU PLATED MEAL 3 RD COURSE MAIN Fish Rates for Elegance Package Filet of walleye à la meunière with leek and bacon, cream sauce $ Hot smoked whiskey marinated salmon, Fine Sève sauce $ Poultry Grilled chicken breast, sage polenta, goat s cheese cream sauce $ Pheasant supreme, pancetta and kale balotine, Morello cherry sauce $ Kenauk honey pan-seared duck breast, rosemary sauce $ Meat Smoked Nagano pork loin, mustard Savoy cabbage $ Roast prime rib of Western Canadian beef au jus $ Milk-fed veal medallions, stewed red onions and coarse cooking juice $ Pan-seared beef filet, foie gras mousse and truffle sauce $ Roasted lamb sirloin, cumin vegetables and cooking juice $ Roasted Boileau deer tenderloin, wild elderberry sauce and celeriac purée $ Vegetarian Barley risotto with sun-dried tomatoes and asparagus $ Chick pea croquette, garam masala sauce $ Potato gnocchi and roasted vegetables $ 72.00

13 MENU PLATED MEAL 4TH COURSE DESSERT Chocolate tartlet, caramel and mandarines Vanilla crème brûlée and its ice cream Apple pie, croutons and spiced ice cream White chocolate and raspberry mousse Exotic flavours : coconut, passion fruit, pineapple Fresh Montebello cheese mousse and cherry sorbet Banana chocolate mousse and passion fruit New York-style chocolate cheesecake All maple : mousse, jelly, panna cotta Coconut panna cotta, caramelized pineapples, chocolate rice and mango sorbet Coffee, decaffeinated, selection of Fairmont Teas

14 MENU BUFFET DINNER BUFFET Minimum of 40 people service of 2 hours maximum Soup of the day Mixed greens and vinaigrettes (house and balsamic) Brocoli and dried apricot salad Potato and bacon salad Calamari and papaya salad Yellow beet salad, poppy flower vinaigrette Canadian and Quebec cheese Choice of one pasta dish, from the following : Ricotta and spinach raviolis, garlic cream sauce Veal cannellonis with cheese, tomato sauce Cavatellis, sun-dried tomato pesto, fresh goat s cheese Rotinis, shrimp and diced tomatoes Choice of one meat dish, from the following : Bison medallions, pepper sauce Citrus turkey balotine Paprika beef goulache Braised lamb shoulder on a bean stew Breaded pork medallions with confit lemon Choice of one fish dish, from the following : Poached Atlantic salmon, sauerkraut, caraway sauce Roasted tilefish filet, roasted almonds, white balsamic sauce Pan-seared filet of trout, artichoke persillade Potatoes, vegetables and rice Desserts Fresh fruit salad and seasonal berries plus choice of 3 desserts from the following : Pecan pie Chocolate pie and cookie crumble Maple mousse cake and blackcurrants Chocolate mousse cake and frosted raspberries Crispy pastry frangipane and fresh fruit Passion fruit mousse cake Millefeuille White chocolate, ginger and blueberry terrine Coffee, decaffeinated, selection of Fairmont Teas

15 WEDDING CAKES From our Bakery Our Pastry Chef will gladly create your wedding cake. Rates start at $8.00 per person (minimum $400.00). We can also make cupcakes at $6.00 each. Your Catering Manager can provide you with additional information. From an outside Bakery If you are bringing a wedding cake or cupcakes, the following fees apply : $3.00 per person for a cake $2.00 per person for cupcakes

16 LATE NIGHT BUFFET Cold Basket of chips, pretzels or popcorn (10 people) Basket of corn and sesame mix (10 people) Basket of nachos with salsa, sour cream and guacamole (10 people) Basket of mixed nuts (10 people) Bowl of hummus and pita bread (10 people) Bowl of babaganoush and pita bread (10 people) Bowl of bruschetta and French bread (10 people) Platter of crudités and curry yogurt dip (15 people) Triangle sandwiches (48 pieces) Chicken salad, turkey, ham & cheese, egg salad Scandinavian sandwiches (12 pieces) Smoked turkey & gruyère, black forest ham & brie, smoked salmon & capers, roast beef with mustard & horseradish, grilled peppers & goat s cheese Platter of cold cuts, condiments and breads (15 people) Black forest ham, turkey, salami, pastrami & mortadella Platter of terrines and pâtés, condiments and breads (15 people) Platter of imported cheese (3 oz/person), French bread, crackers & nuts (15 people) Platter of Quebec cheese (3 oz/person), French bread, crackers & nuts (15 people) BBQ chicken wings (minimum of 4 dozens required) Triple cream brie in a pecan crust, toasted brioche (15 people) Smoked salmon filet, condiments and breads (15 people) Warm spinach and cream cheese dip with roasted pine nuts, toasted bread (15 people) Crab and cheddar cheese gratin, toasted bagels and Armenian bread (15 people) $12.00/basket $15.00/basket $21.00/basket $24.00/basket $51.00/bowl $51.00/bowl $51.00/bowl $65.00/platter $48.00/platter $65.00/dozen $90.00/platter $105.00/platter $150.00/platter $160.00/platter $30.00/dozen $95.00/each $125.00/each $90.00/bowl $125.00/bowl

17 LATE NIGHT BUFFET Hot* Poutine bar (minimum 25 people) Beef sliders Mini pulled pork sandwiches Warm sliced beef on bretzel bread $10.00/person $36.00/dozen $36.00/dozen $38.00/dozen Sweet Pleasures Mini cheesecakes Petit fours Chocolate truffles French pastries Mignardises Macarons Croquembouche (50 people) $36.00/dozen $20.00/dozen $28.00/dozen $38.00/dozen $38.00/dozen $36.00/dozen $300.00/each *If the late night buffet has hot items, it must be served before 11pm; otherwise, an additional fee of $ will apply for hot items after 11pm.

18 BEVERAGES OPEN BAR & CASH BAR Depending on your needs, the bar can switch from open to cash and vice versa to accommodate your reception plans. Be it either a cash bar or an open bar, the bartender is free of charge if the beverage sales are of $ or more. If the sales do not exceed the above-mentioned amount, additional charges of $ for a maximum of four (4) hours and of $35.00 for each additional hour will apply to cover the handling and service for each bar. We offer 2 types of bar, based on your preference : Standard Bar and Deluxe Bar. Standard Bar Category Brand Price Format Vodka Iceberg $ ¼ oz White rum Bacardi $ ¼ oz Whisky Canadian Club $ ¼ oz Scotch Johnnie Walker Red $ ¼ oz Gin Tanqueray $ ¼ oz Brandy Chemineaud $ ¼ oz Digestif Drambuie $ ¼ oz Liqueure Martini Rossi (white & red) $ oz Triple sec $ ¼ oz Amaretto $ ¼ oz Crème de menthe $ ¼ oz Domestic beer Coors Light & Molson X $ ml Micro-brewery beer Boréale rousse $ ml Imported beer Heineken $ ml Wine Donini (white & red) $ oz Soft drinks Coke & 7-Up $ ml Water Eska (regular & carbonated) $ ml Juice Orange, apple, pineapple $ ml

19 BEVERAGES Deluxe Bar Category Brand Price Format Vodka Quartz $ ¼ oz White rum Havana Club 3 years $ ¼ oz Spiced rum Chic Choc $ ¼ oz Whisky Maker s Mark $ ¼ oz Scotch Glenfidich 12 years $ ¼ oz Gin Madison Park $ ¼ oz Tequila Sauza Blue Silver $ ¼ oz Cognac Hennessy V.S. $ ¼ oz Digestif Grand Marnier $ ¼ oz Bailey s $ ¼ oz Liqueure Martini Rossi (white & red) $ oz Triple sec $ ¼ oz Amaretto $ ¼ oz Crème de menthe $ ¼ oz Drambuie $ ¼ oz Domestic beer Coors Light & Molson X $ ml Micro-brewery beer Charles Henri amber $ ml Imported beer Heineken $ ml Wine Belle Émilie (white & red) $ oz Soft drinks Coke & 7-Up $ ml Water Eska (regular & carbonated) $ ml Juice Orange, apple, pineapple $ ml

20 BEVERAGES PUNCH Offer a glass of alcoholic or non alcoholic punch to your guests during the cocktail reception! Sparkling (sparkling wine, orange, cranberry & pineapple juice) Rum (rum, orange, cranberry & pineapple juice, 7Up) Vodka (vodka, orange, cranberry & pineapple juice, 7Up) Gin (gin, orange, cranberry & pineapple juice, 7Up) Sangria (white or red) Rum and eggnog Fruit (no alcohol) $ per gallon $ per gallon $ per gallon $ per gallon $ per gallon $ per gallon $ per gallon 1 gallon = 30 glasses

21 TERMS AND CONDITIONS Food and Beverage: Menu arrangements should be made and finalized at least thirty (30) days prior to each function. Should this deadline not be adhered to, the Hotel will not be able to guarantee menu contents and other necessary arrangements. No menu substitution can be accepted within seventy-two (72) hours of the function. The Hotel reserves the right to substitute one or more items in the menu by other items of the same or superior quality when the requested items are not available on the market or when their quality is inferior to the standards of the client and/or the Hotel. All food and beverages served on the Hotel property are to be provided by the Hotel. No food and beverage will be permitted into the Hotel by the patron s guests (except for a wedding cake). Due to liability restrictions, any food or beverage product company desiring to dispense samples to participants attending the event must make previous arrangements with the Hotel for the purchase of said products from the Hotel. Allergies: In the event that any of the guests in your group has food allergies, it is the client s responsibility to inform the Hotel of the names of such persons and the nature of their allergies, in order that we can take the necessary precautions when preparing their food. We undertake to provide, on request, full information on the ingredients of any items served to your group. Should you not provide the names of the guests and the nature of their food allergies, you shall indemnify and hold us forever harmless from, and against, any and all liability or claim of liability for any personal injury that does not occur as a direct result of our negligence or the negligence of any of our representatives. In the event of such negligence by the Hotel, or any of its authorized representatives, the Hotel shall be responsible for all expenses reasonably incurred in the proven defense of such liability or claim of liability. Function Room Rental: Space for the event is booked only for the dates and times indicated in the contract. The client is committed to reimburse the Hotel for any extra charges or losses caused by the non-respect of this article. Setting-up and dismantling times, if required, are not included and should be specified at the time of booking. The Hotel reserves the right to change a group from one room to another if the number of participants is inferior to the minimum required for that room and for any other valid reason, without affecting the quality of the service. Deposits: A deposit of $ is required upon signature of the contract (non refundable). A second deposit of 100% of the cost estimate will be required fifteen (15) days prior to the wedding date. Audio-Visual: The Hotel has appointed PSAV as its official contractor for all audio-visual equipment. Electrical/Technical Setups: An additional charge will be assessed for electrical requirements above and beyond the normal usage and when extra electrical equipment is needed. Advance notice must be given and an authorization must be received from the Hotel for the installation of sound systems, decorations, etc. All fire exits and doors must have a clearance of eight (8) feet (2.4 meters). For any events held without any table seating arrangements, however where damage could be inflicted on the floor covering (carpet), the Hotel will require the client to have the relevant flooring areas covered with protective carpet tiles supplied and installed by an approved Hotel supplier. This will be at the cost of the client.

22 TERMS AND CONDITIONS Musicians/Entertainment: There will be additional charges for SOCAN (Society of Composers, Authors and Music Publishers of Canada) and Re:Sound (Music Licensing Company). The charges will depend on the maximum number of people the banquet room can accommodate: 1 to 100 people 29.81$ without dance and 59.64$ with dance; 101 to 300 people 42.86$ without dance and 85.80$ with dance; 301 to 500 people 89.45$ without dance and $ with dance; plus applicable taxes. Posting and Decorations: All decorations provided by the Hotel remain the property of the Hotel. Posting is prohibited without the Hotel s specific authorization. Nailing, stapling and screwing into walls, ceiling or floors or any other materials that would damage the property is strictly prohibited. The Hotel reserves the right to inspect and control all private events. Liability for damages to the premises will be charged accordingly. The client will be held responsible for any damages done prior to, during or following a function to the premises by himself, his guests or by independent contractors on his/her behalf. All decorations must be approved by the Catering and Convention Services Manager. Candles are allowed if they are in a container (no open flame). Fir tree decorations or any other flammable items are not allowed. Fireworks are not permitted. The client must notify the Hotel if smoke machines will be utilized inside the hotel. Taxes and Service Charges: All food & beverage functions are subject to a mandatory 15% service charge, of which 11.5% is a gratuity that is distributed to the Hotel s servers and the remaining 3.5% is an administrative charge that is retained by the Hotel. All rates are subject to federal and provincial taxes. Security and Prevention: The Hotel will not be held responsible for the damage or loss of any personal property and equipment left in the Hotel prior to, during or following any function. We require that all the meeting rooms remain locked when not in use. The Hotel is 100% non smoking. Smoking is permitted outdoors, at designated areas.