Your Amazing Moments Start Here

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1 Your Amazing Moments Start Here

2 Greetings from Predator Ridge, Congratulations on your upcoming nuptials! We welcome the opportunity to earn your business and are committed to providing you with a world-class venue and an exceptional wedding experience. It s special at Predator Ridge. Rich in history and tradition, Predator Ridge is set amongst one of the most scenic backdrops in North America. Our golf courses offer distinctly challenging yet playable layouts for golfers of all levels. golf, stay or play at Predator Ridge: your amazing moments start here. Please find the attached information package for your consideration. If you have any questions or would like to confirm your booking, please contact us at or by at groups@predatorridge.com. Warm regards, Janine Collard & Alexander Reed Group Sales & Catering Specialists PredatorRidge.com Village Centre Place, Vernon BC Like Us on Facebook

3 Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

4 CEREMONY Ceremony details etc. OUTDOOR CEREMONY Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

5 Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

6 It is such a happiness when good people get together and they always do. Jane Austen

7 A New Space at Predator Ridge Predator Ridge is excited to announce that construction has officially begun on our brand new banquet facility. The project is set to be completed in the spring of 2016 and will add to Predator Ridge s already unique and special amenities. The planned concept allows for a maximum capacity of 160 guests with the an open concept, but will also have ability to host three private meetings concurrently when the soundproof walls are closed. The new facility will also include outdoor patio space featuring panoramic golf course and Okanagan Valley views. Venue Rental Fee: $4500/Day Includes standard tables, chairs and linen. Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

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10 Sample Menu Executive Chef, Jeremy Luypen of Range Lounge & Grill has a food philosophy of fresh, local, better. This philosophy weaves throughout all of the menus at Predator Ridge Resort. Each and every ingredient on our menu is locally and responsibly sourced, and as fresh as we can get it. Anything that can be made from scratch... is. Taste the flavors of the Okanagan Valley and delight in elegantly, house-made dishes on your special day. COLD APPETIZERS Caprese Salad vine ripened yellow and red tomatoes with marinated buffalo mozzarella, cabbage cress, fresh arugula pesto and balsamic reduction Grilled Mediterranean Vegetable Tower goat s cheese, citrus quinoa salad, corn salsa and pea tendrils, white balsamic and basil dressing Chilled Seafood Trio bc smoked salmon, pan seared scallop and jumbo shrimp, cucumber carpaccio with apple pear salsa and mango emulsion HOT APPETIZERS Appetizers Fennel Pollen Seared Scallop cauliflower purée, confit grape tomatoes, passion fruit beurre blanc Cocoa Nib Braised Beef Short Rib smoked parsnip purée, grilled portobello mushroom ribbons and café au lait sauce, spiced tomato oil Highbush Cranberry Arctic Char butternut squash purée, sautéed spinach, roasted yellow tomato jus and chive essence Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

11 Entrees OPEN RANGE Roasted Free-Range Chicken Breast stuffed with spinach pine nut and parmesan, sweet potato and thyme hash citrus brandy sauce jus Lemon Thyme Roasted Organic Chicken Breast roasted organic yellow potato pave, apricot and pear chicken jus Kozlik s Mustard and Garden Thyme Brushed Chicken Breast stuffed with gorgonzola scented north woods mushrooms caramelized pearl onion mashed potato with thyme, wild mushroom scented jus Apple Cider Brined Roasted Free Range Chicken Breast choibi sausage, pearl onion and white bean fricasse, red wine pan reduction Hickory Mushroom Crusted Beef Tenderloin truffled crushed potatoes, caramelized onion, grilled asparagus, madeira jus and porcini essence Espresso Crusted Filet Mignon forest mushroom chive risotto, braised broccoli rabe tawny port reduction and tia maria emulsion Dijon Horseradish Crusted Beef Tenderloin Filet savoyard potato, caramelized shallot and peppercorn sauce BOUNTY OF THE SEA Seared Ocean Wise Sea Bream kaffir lime, sweet pea and mascarpone risotto citrus beurre blanc, red current essence Roasted Sustainable Wild Striped Bass citrus organic quinoa with sautéed fennel, saffron tomato fondue seared Ocean Wise Arctic Char Filet lemon chervil mashed potato, coconut pea sauce lemon balm Crusted Ocean Wise BC Halibut organic red quinoa with roasted butternut squash citrus yellow pepper coulis Canadian Maple Whiskey Glazed Salmon preserved lemon and sweet pea risotto, blood orange vinaigrette Tamarind Chili Atlantic Salmon Fillet lemongrass kaffir lime risotto, tomato beurre blanc, mint and coriander pistou Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

12 DESSERTS Milk and White Chocolate Flourless Cake, Peach Compote Guava and Mango Mousse, Blood Orange Sorbet Dark Chocolate Hazelnut Truffle, Seasonal Berries, Vanilla Bean Sauce Passion Fruit Mousse, Exotic Fruit Coulis, Cranberry Compote Lemon Curd Slices, Chocolate Hazelnut Kisses, Seasonal Berries Orange Mandarin Mousse Espresso Chocolate Cups, Raspberry Sauce DESSERT BUFFET ICE CREAM FLOAT STATION (Chef attended $50 per hour, minimum 3 hours). Chef Scooped Tahitian Vanilla, Strawberry and Chocolate Ice Creams into Sundae Glasses Barqs Root Beer, Coke, Cream Soda and Orange Crush Floats Bowls of Assorted; Crushed Walnuts, Granola, Almonds and Oreo Cookie Crumb House Whipped Cream, Chocolate Fudge Brownies CHOCOLATE WATERFALL (Minimum of 100 people). Warm Dark Belgian Chocolate Cascade Housemade Biscotti, Marshmallows, Rice Krispie Bites, Pretzel Sticks Honeydew, Cantelope, Pineapple, Strawberries Angel Food Cake and Brownie Bites HOT CRÊPE AND WAFFLE STATION (Chef attended $50 per hour, minimum 3 hours). Featuring Your Choice of Hot Crêpes OR Warm Belgian Waffles Assorted Fillings and Toppings; Brandied Strawberries with Rhubarb and Pineapple, Blackberries with Orange and Port Honeyed Apple Sauce, Blueberry Maple Syrup Toasted Almonds, Whipped Cream and Tahitian Vanilla Ice Cream Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

13 CANAPÉS, purchased per dozen. FROM THE SEA Smoked Pastrami Salmon Roulade with Apple and Fennel on a Skewer Lobster Mango Salad on Belgian Endive, Citrus Segments Spicy Cured Sesame Salmon Bite on Spoon with Wakame Salad and Wasabi Ginger Aioli Charred Ahi Tuna with Mango Chutney on Cucumber Smoked Salmon Wrapped Jumbo Shrimp with Saffron Remoulade Jumbo Shrimp Cocktail Shooter Togarashi Seared Shrimp with Peach Relish, Toasted Crostini Ahi Tuna Poke with Ponzu in Pastry Tulip Citrus Marinated Scallop Ceviche Shooter with Fresh Cilantro Vodka Spiced Caesar Oyster Shooter (Can be served Alcohol Free) Ginger and Lime Spiced Crab, Mango and Cucumber Summer Rolls FROM THE LAND Foie Gras Mousse With Red Currant Jelly on Croustade Hoisin BBQ Duck Wraps with Baby Leeks Smoked Pepper Duck Ribbon with Cherry Compote and Cabbage Cress Blackened Beef Striploin Wrapped Asparagus Spears with Citrus Aioli Fig and Asiago Wrapped with Prosciutto Prosciutto Wrapped Asparagus with Dijon Drizzle Manchego and Quince Wrapped in Parma Ham Asian Spiced Beef Rice Pap Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

14 HOT HORS D OEUVRES FROM THE SEA Thai Shrimp Spring Roll with Sweet Thai Chili Sauce Digby Scallops Wrapped in Bacon Scallop Chipotle Lime Marinated Shrimp on Lemongrass Skewer Mango Cilantro Aioli Coconut Shrimp Skewer, Sweet Chilly Dip Oceanwise Salmon Dill Cake Atlantic Lobster, Aged Cheddar Lollipop, Truffle Mayonnaise Mescal Shrimp Brochette, Garlic-Parsley Mojo Yorkshire Pudding with Smoked Salmon Pastrami, Caramelized Onion and Caper Mini Crab Cake with Mango Habanera Aioli Maple Chili Glazed Salmon with Citrus Beurre Blanc on Asian Spoon FROM THE LAND Yorkshire Pudding with Shaved Smoked Meat Sesame Crusted Chicken Skewer, Kaffir Lime Coriander, Peanut Sauce Chicken Spring Rolls, Thai Chili Sauce Tandoori Spiced Chicken Brochette with Coriander Yogurt Jerk Seasoned Yorkshire Valley Farm Organic Chicken wrapped in Phyllo Mini Beef Medallions, Shiitake Mushroom Jus served on Chinese Spoon Petit Beef Burgers, Aged White Cheddar, Kozlik s Chive Dijon Aioli Charbroiled Mini Lamb Burger, Borgonzola Cheese and Coriander Mayonnaise Stout Braised Shortrib, Parsnip Purée Served on Asian Spoon Mint and Rosemary Crusted Lamb Chop Lollipop, Charred Tomato Coulis Lamb Samosa with Honey Tamarind Chutney Mango Peppercorn Duck Turnovers Beef Yakitori Lollipops with Garlic Dipping Sauce

15 Y O U R A M A Z I N G M O M E N T S S T A R T H E R E REDS GLASS BOTTLE Hester Creek Merlot $11 $42 Mission Hill 5 Vinyards Cabernet Merlot $13 $50 Sandhill Estates Syrah $14 $55 Arrowleaf Pinot Noir $15 $55 Moon Curser Border Vines $15.5 $59 Desert Hills $17 $72 WHITES GLASS BOTTLE Red Rooster Chardonnay $9.5 $38 Mission Hill 5 Vineyards Sauvignon Blanc $10 $39 Hester Creek Pinot Blanc $10.5 $40 Intrigue Social $11.5 $45 50th Parallel Rose $12.5 $50 Desert Hills Unoaked Chardonnay $13 $48 Gray Monk Pinot Gris $14 $53 Ex Nihilo Riesling $14.5 $55

16 Accommodation Y O U R A M A Z I N G M O M E N T S S T A R T H E R E

17 Rates & Room Blocks Lodge Suites Conveniently located in the centre of the resort, with panoramic views of the golf course and hillsides. Studio, one and two bedroom suites ranging from sq. feet of elegantly appointed space. Peregrine Cottages Excellent views of the golf course and fairways. Two bedroom cottages with three bathrooms, ranging from 1100 to 1300 sq. feet of luxurious comfort. Falcon Point Villas Located along the Ridge fairway with excellent views of both courses. One, two, and three bedrooms villas ranging from 600 to 1500 sq. feet of deluxe accommodation. Lodge Studio Suite $209 Lodge One Bedroom Suite $249 Lodge Two Bedroom Suite $289 Peregrine Two Bedroom Cottage $309 *Above nightly rates are subject to a $17 nightly resort fee, $2 nightly EcoStay program fee, and applicable taxes. Y O U R A M A Z I N G M O M E N T S S T A R T H E R E