Wedding Receptions Hilton Garden Inn

Transcription

1 Wedding Receptions Hilton Garden Inn

2 Weddings at the Hilton Garden Inn The Garden Bridal Packages The Bird of Paradise Includes: Two Grand Displays Two Butlered Hors D oeuvres (May choose items in Bold) Plated Dinner to include Salad and Choice of Two Entrées $ 73 Per Person The Lily of the Valley Includes: One Grand Display Two Butlered Hors D oeuvres (May choose items in Bold) Garden Bridal Buffet Choices $ 49 Per Person The Gardenia Includes: One Grand Display One Butlered Hors D oeuvres (Choice of items not in Bold) Garden Bridal Buffet Choices $ 39 Per Person Banquet Room Rental $ 950 Each additional hour $ 150 Prices do not include 20% gratuity and 10.3% sales tax

3 All Garden Bridal Packages Include: Complimentary Suite for Bride and Groom on the Night of Reception Complimentary Bottle of Champagne for the Bride and Groom Complimentary Floor Length Linens and Satin Napkins (Color Selection Available for Additional Cost) Complimentary Bridal Party Hospitality Room prior to Reception Complimentary Use of the Pre-Function Area and Outdoor Patio During the Event Banquet Room Event Rental Time is 4 Hours Each additional hour is $ You will be given prior access to the banquet room for decorating. For more information, Contact: Hilton Garden Inn Tanya Digman, Director of Sales Tanya.Digman@Hilton.com (540)

4 Grand Displays Fresh Fruits Selection of Seasonal Fruits served with Dipping Sauce International Gourmet Cheese Board Selection of Domestic and Imported Cheeses served with Gourmet Crackers and Breads Mediterranean Roasted Vegetables, Hummus, Olives, Eggplant Dip, and Pita Chips Antipasto Dry Sausages, Salamis, Sliced Cold Cuts, and Marinated Vegetables served with Focaccia Bread Vegetable Crudite Selection of Fresh Vegetables served with Dipping Sauce

5 Butlered Hors D oeuvres Cold Hors d oeuvres: Cherry Tomatoes stuffed with Herbed Goat Cheese Cucumber Cups with Shrimp Salad Beef or Chicken sautéed with Peanut Sauce Tuna Tartar on Sesame Seed Toast Virginia Ham and Buttermilk Biscuits White Bean and Pesto Crostini Tomato Basil Bruschetta Duck Confit over Potato Tarts Smoked Salmon Tea Sandwiches Chocolate Covered Strawberries Petit Fors & Mini Desserts Shrimp Cocktail Red Bliss Potato Cups with Crème Fraiche and Caviar Crab and Mango Towers Foie Gras Mousse on Brioche Toast Hot Hors d oeuvres: Bacon and Swiss Cheese Quiche Spinach and Cheddar Cheese Quiche Pot Stickers with Dipping Sauce Mushroom Spanakopita Asparagus wrapped in Phyllo Mini Vegetarian Spring Rolls Southwestern Spring Rolls Fried Cheese Ravioli with Marinara Sauce Petite Lobster Quiche Italian or Swedish Meatballs Bacon Wrapped Scallops Mini Shrimp Rolls Stuffed Mushrooms with Crab and Goat Cheese Mini Crab Cakes over Toast with Mustard Sauce Mini Lamb Chops with Mint Pesto

6 Plated Dinner, A la Carte Salads: Spring Mix with Walnuts and Dried Cranberries Garden Salad with Cucumbers and Tomatoes Spinach Salad with Caramelized Onions, Bacon and Mushrooms Mesculin Salad with Goat Cheese and Walnuts Caesar Salad with Parmesan and Garlic Croutons Belgian Endives, Pears, Bleu Cheese A la Carte Entrees: All are served with Chef s Selection of Seasonal Vegetables and a Complementing Starch or Potatoes Pecan Crusted Chicken with a Saffron Cream Sauce Grilled 8 oz. Filet Mignon Crispy Potato Crusted Salmon Seared Scallops and Shrimp Grilled 12 oz. NY Steak Grilled Portobello Mushroom with Tomatoes, Artichokes and a Parmesan Crust Jumbo Lump Crab Cakes Grilled Lamb Chops Lobster Thermidor with a Sherry Cream Sauce Chicken Wellington

7 The Garden Bridal Buffet Salad: Choice of One Spring Mix with Dried Cranberries and Walnuts Caesar with Garlic Croutons and Parmesan Spinach with Caramelized Onions, Bacon, and Mushrooms Entrees: Choice of Two Slow Roasted Chicken Quarters with Garlic & Rosemary Chicken Florentine with a Creamy Spinach Sauce Chicken Al Forno Smothered with Spinach, Mushrooms, Roasted Bell Peppers, Mozzarella & Pesto Chicken Cordon Bleu Stuffed with Virginia Ham & Swiss Cheese Slow Roasted Pork Loin Smothered with a Cinnamon Apple Glaze Roasted Beef with Au Jus Beef Bourguignon in a Red Wine Reduction Virginia Baked Ham with Pineapple & Golden Raisins Smoky Southwestern Baked Tilapia Vegetarian Lasagna with a Creamy Tomato Bechamel Sauce Garnishes & Accompaniments: Choice of Two Green Beans and Carrots Sweet Buttered Corn Grilled Asparagus Broccoli, Cauliflower and Carrots Country Style Green Beans Buttermilk Mashed Potatoes Cheesy Potatoes Gratin Herbed Rice Pilaf Crispy Oven Roasted Potatoes Hot Buttered Noodles

8 Hosted Open Bars Limited Bar Domestic and Imported Beer and House Wine, Assorted Sodas $ per person for the 1st hour $ 5.00 per person every additional hour House Bar Call Brand Liquors to include Bacardi, Jack Daniels, Smirnoff, Captain Morgan, Dewar s, Baileys, and Beefeaters, Domestic and Imported Beer and House Wine, Mixers, Juices, Assorted Sodas $ per person for the 1st hour $ 7.00 per person every additional hour Top Shelf Bar Premium Brand Liquors to include Crown Royal, Grand Marnier, Gentleman Jack, Absolut, Maker s Mark and Tanqueray, Domestic and Imported Beer and Select Wine, Mixers, Juices, Assorted Sodas $ per person for 1st hour $ 8.00 per person every additional hour Bar Prices do not include $ 125 Bar Set Up fee Or $ 150 Bartender Service fee Toasts Champagne Toast (House) $ 3.95 per person Sparkling Cider Toast $ 2.95 person A selection of sparkling wines available upon request Cake Cutting, Plating and Serving $1.00 per person Prices do not include 20% gratuity and 10.3% sales tax

9 Executive Chef Marco Pantano Chef Marco (Gabby) has worked alongside many renowned Chefs from around the world, combining classic French and Italian techniques with traditional Brazilian and American cuisine. He has been featured in the Washington Post s Food Section. Private Tastings Private tasting appointments are arranged in advance of choosing a plated entrée selection. Tastings are not provided for buffet selections. Tastings are limited to 3 guests and are complimentary. All private tasting appointments require a two week notice for scheduling and ordering purposes.