YOUR PACKAGE OFFERINGS

Transcription

1 YOUR PACKAGE OFFERINGS Studio Julie Photography

2 CONGRATULATIONS ON YOUR ENGAGEMENT! Thank you for your interest in Casa Marina, a Waldorf Astoria Resort to host your special day Menus Following are our traditional wedding packages. We also welcome the opportunity of creating a menu especially for you. Vegetarian and special dietary options are available upon request. Prices A 25% service charge is added to banquet food, beverage and site fee. 13% of the service charge will be distributed to the banquet staff assigned to the event. The remaining 12% is the property of the hotel to cover discretionary and administrative costs of the event. Service charge is taxable in the state of Florida. Florida state sales tax of 7.5% will be added to the total. Site fee This fee covers the use and set up/tear down of the venue and begins at $2,800 for both outdoor and indoor events. Ceremony This is included in the site fee for use of our outdoor or indoor ceremony locations. Indoor space will be secured as back up in case of inclement weather. Confirmation of space All dates are subject to approval from our sales and catering department and will become definite upon receipt of deposit and signed catering agreement. Food and beverage guarantee A firm guarantee of attendance must be given to the catering department five (5) business days prior to your event. This number is not subject to reduction. Deposits and payments A non-refundable deposit is due along with the signed contract and will be applied towards your final balance. A second deposit equal to 50% of the estimated remaining balance is due sixty (60) days prior to your event. Estimated final balance is due in full thirty (30) business days prior to your event and is payable in the form of cashier s check, credit card or cash. Audio visual services Casa Marina Resort maintains a full service, on-site audio visual production company through Presentation Services (PSAV). PSAV has specially designed wedding packages available that include lighting, sound and power for bands. If you are having a beach reception, please keep in mind that lighting is required if your event extends after sunset. PSAV can provide you with pricing. Should you decide to use an outside vendor, PSAV will place a surcharge on these services.

3 FOR YOUR INFORMATION Wedding coordinators To ensure a flawless event, it is necessary to hire a professional wedding coordinator to assist you with your wedding planning, rehearsal and reception. Any coordinator selected that is not on the current Casa Marina vendor list will require prior approval by the resort. Casa Marina responsibilities Personalized tour of the property Execute hotel contract and payment arrangements Menu tasting after receipt of signed contract and deposit Personal contact for all direct hotel questions Finalize menu, bar and floor plan details Provide preferred vendor information Wedding Coordinator responsibilities Coordinates all contracted vendors Invitations Organizes timeline of your day including ceremony, reception and dinner Coordinates ceremony rehearsal Delivery and arrangement of programs, place cards, centerpieces, favors, etc Assistance with wedding party dressing Arranges for wedding party corsages, boutonnieres and bouquets Liaises with family, wedding party, entertainment, florist, photographer, etc Ceremony processional and toasts Direct contact for all details pertaining to your wedding weekend Overnight guest room accommodations 10% discount off the best available rate. Holidays, local festivals and weekends may require a 3-5 night minimum stay. Rooms become available approximately 300 days prior to arrival.

4 WEDDING LICENSE INFORMATION Issuance Applicant must be eighteen (18) years old to obtain a marriage license. Sixteen (16), and seventeen (17), year olds must have both parent s consent. If you are younger, parent s consent/consent of a County Judge, and proven pregnancy may apply, depending on the age and situation. Both applicants must appear in person at the time of application. Identification Applicant s must provide a valid picture-type ID, with date of birth shown. (Driver s License, Passport, Student ID Card, Military ID, or Alien Registration Card.) There is no residence or citizenship requirement. Prior marriages If either applicant has been previously married, the exact date of the last death, divorce, or annulment must be provided. You should bring a copy of your divorce decree with you at the time of application. Time limit The license must be used within sixty (60) days from the effective date. Below is the effective date criteria: If both parties are Florida residents they must both attend a premarital class and present certification of the attendance to the clerk at the time of application. There is no waiting period. If no class is attended, there is a three (3) day waiting period (from the date of issue), before the marriage ceremony may take place. This class must be taken thru an authorized provider listed in Monroe County. Original certificate of completion is required at time of application. List of providers is available upon request. If only one of the couple is a Florida resident and the Florida resident takes the course, there is no waiting period. If both parties are out of state residents, there is no waiting period. Solemnization A marriage may be performed by regularly ordained clergy, judiciary, State of Florida notaries, the Clerk of the Circuit Court, and Deputy Clerks. Recording of license After the marriage, the person who performed the ceremony must return the license, within ten (10) days, to the marriage license section, where it will then be recorded in the Official Records. Until that license is received, there is no record of the marriage. After recordation, a certified copy will be returned to the newlyweds, by mail. The original license is sent to the Office Of Vital Statistics in Jacksonville. The process takes approximately 3 weeks. Clerk of the court 530 Whitehead Street Key West, FL (305)

5 CASA MARINA WEDDING PACKAGE OFFERINGS Frozen towels and flavored water for ceremony Champagne toast for bridal party after ceremony Margarita, champagne or wine as welcome drink Four hour open bar with ultra premium brand liquors Hot and cold hors d oeuvres Champagne toast Tables and chairs for dinner Plated, buffet or stations dinner One bartender per 75 guests Cake cutting service 10% Discount off the best available rate for wedding guests Upgrade to a suite for the wedding couple for your entire stay Studio Julie Photography Studio Julie Photography

6 COCKTAIL HOUR please select four (4) HORS D OEUVRES (six (6) pieces per person) Chilled Hot Plantain chip and chili rubbed chicken with pineapple chutney, cilantro aioli Goat cheese-tomato marmalade bouche Watermelon drop, goat cheese, aged balsamic, micro greens Beef tataki, blue cheese wasabi aioli Blue cheese crostini, candied walnut Classic wild gulf white shrimp cocktail Tuna poke, crispy wonton, sesame soy Open face crab sandwich on toasted brioche, tarragon aioli Coconut shrimp, orange-horseradish Chicken empanada, chipotle sauce Brie and pear phyllo purse, balsamic glaze Chorizo empanada, cilantro emulsion Crab cakes, caper remoulade Mini cherry smoked beef brisket slider Conch fritters, creole mustard aioli Crispy lobster lollipop, mango curry emulsion Shrimp and grits cake

7 PLATED DINNER AMUSE add $12 per person SALAD please select one (1) ENTRÉE a maximum of two (2) entrées can be selected. when offering entrée selections to your guests the higher priced entrée will apply to all selections. entrée selections for each guest must be identified on place cards. Amuse Salad Key West pink shrimp cocktail, classic cocktail sauce (four per person) Maine lobster ravioli, tarragon lemon beurre blanc Wild mushroom ravioli, roasted garlic-thyme-burgundy reduction Crab cake, roasted red pepper aioli White balsamic marinated portobello mushroom stuffed with goat cheese Iceberg wedge, marinated red onion, carrots, pancetta, crumbled blue cheese, key lime-creole mustard dressing Baby field greens, shaved hearts of palm, sliced mango, grape tomato red onion citrus dressing Tomato, mozzarella, mascarpone-boursin, pesto, balsamic glaze Rainbow micro greens, belgian endive, poached pears, candied walnuts champagne vinaigrette, goat cheese crostini (add $5 per person) Entrée Mojo marinated plantain crusted chicken, natural chicken jus with chorizo black bean, corn salsa, roasted tomato $170 per person Grilled mahi, pequillo pepper emulsion, oxtail risotto, asparagus $178 per person Blackened grouper, mango salsa and pomegranate reduction roasted sweet potatoes, baby bokchoy $182 per person Duo of lemon-garlic glazed chicken with roasted mahi, tomato relish, grilled lemon saffron risotto, asparagus and balsamic glaze $182 per person Duo of grilled tenderloin medallions, burgundy reduction with two garlic marinated roasted shrimp, grilled lemon, asiago potato cake, asparagus, butternut squash $190 per person DESSERT Dessert Wedding cake provided by your vendor of choice Coffees and hot teas

8 HIBISCUS BUFFET DINNER *All chef-attended stations will be charged additional fee. SALAD ENTRÉES SIDES DESSERT Salad Greens, hearts of palm, marinated red onion, cucumber, mandarin orange toasted almonds, grapefruit-orange vinaigrette Jicama slaw with bell peppers, red onion, scallion, cilantro, pineapple, lime Couscus, black quinoa, red onion, cucumber, dried tropical fruits, toasted almonds citrus cilantro dressing Artisan bread display with flavored butters Entrées Grilled ashley farm chicken, key lime-creole mustard sauce Blackened mahi, mango-papaya-jalapeno salsa * Chef attended carving station Sides Grilled certified angus beef sirloin, chimichurri, marinated red onion and roasted corn relish Coconut rice with pigeon peas Roasted maduro, garlic butter Zucchini, yellow squash and carrots Dessert Wedding cake provided by your vendor of choice Coffees and hot teas $180 per person * $150 per chef per 75 guests Studio Julie Photography Mary Veal Photography

9 SEA GRAPE BUFFET DINNER *All chef-attended stations will be charged additional fee. SALAD ENTRÉES Salad Key lime marinated fish ceviche with cilantro, red onion and bell peppers Cobb salad bar, iceberg lettuce, tomato, cucumber, egg, blue cheese bacon, chicken, guacamole, key lime-creole mustard dressing Tomato, watermelon-cucumber salad, grapefruit-mango vinaigrette Artisan bread display with flavored butters Entrées Chili-lime marinated ashley farm chicken breast, roasted tri-color pepper, chicken jus Paella with key west pink shrimp, scallops, clams, calamari and chorizo * Carving Station (chef required) Mojo marinated cheshire pork loin, pineapple chutney or Coffee-chipotle crusted certified angus beef sirloin, caramelized onions SIDES Sides Roasted garlic mashed potatoes Roasted asparagus, meyer lemon zest, parmesan cheese Steamed broccolini with carrots DESSERT Dessert Wedding cake provided by your vendor of choice Coffees and hot teas $195 per person * $150 per chef per 75 guests Studio Julie Photography Blueye Images

10 PASSION FLOWER BUFFET DINNER *All chef-attended stations will be charged additional fee. SALAD ENTRÉES Salad *Ahi seared on himalayan pink salt, seaweed salad, pickled ginger, asian slaw and soy dipping sauce (chef required) Tomato, mozzarella, arugula, pesto, balsamic glaze Greens, cucumber, tomato, roasted red pepper, greek olives, feta cheese herb vinaigrette Granny smith apples, spinach, candied pecans, gorgonzola, champagne vinaigrette Artisan bread display with flavored butters Entrées Roasted chicken a la forestière Lobster tail, tarragon butter, grilled lemon (lobster tail based on one per person) * Carving Station (chef required) Peppercorn encrusted tenderloin, brandy demi glace SIDES Sides Baked potato bar with sour cream, bacon, cheddar cheese and scallions Asparagus-saffron risotto Broccolini and baby carrots with oven dried tomatoes, garlic, ginger and lemon DESSERT Dessert Make your own s mores: graham crackers, marshmallows, dark, milk and white chocolate bars nuts and toasted coconut Wedding cake provided by your vendor of choice Coffees and hot teas $225 per person * $150 per chef per 75 guests

11 DINNER STATIONS *All chef-required stations will be charged additional fee. please select four (4) from the variety of stations Soup n salad Black bean-chorizo soup or conch chowder Salad bar with greens, romaine, red onion, bell peppers, tomatoes, cucumbers mushrooms, egg, diced chicken, parmesan and croutons, key lime-creole mustard dressing and balsamic vinaigrette Rolls and butter * Shake it up (chef required) Shaken to order: Greens, chicken, shrimp, thai chili, noodles, carrot, roasted pepper and toasted almonds, sesame-ponzu vinaigrette, wonton chips Seafood shack (6 pieces per person total) Key lime marinated fish ceviche with cilantro, red onion and bell peppers Peel-n-eat key west pinks Oysters on the half shell, cocktail sauce, horseradish, hot sauce and lemon Add stone crabs and mustard sauce (October 15-May 15) - $ market price per lb Add snow crabs - $ market price per lb From the Sea Alaskan king crab shooter, tarragon aioli Conch fritters Chilled lobster roll slider, chipotle aioli Wild gulf white peeled shrimp, classic cocktail sauce It s all about the shrimp (4 per person) Salsa with mango, papaya and jalapeno, tortilla chips Gazpacho Peel-n-eat poached in key west ale, cocktail sauce Key lime-creole mustard sauce and lemon Cake sale (2 per person total) Crab, red pepper aioli Goat cheese polenta, olive tapenade and tomato fondue Asparagus risotto, brandy-mushroom sauce

12 DINNER STATIONS (CONT D) *All chef-attended stations will be charged additional fee. Sliders (3 per person) Beef with bacon, cheddar, tomato relish Jamaican jerk chicken, cheddar Mojo pulled pork, tropical slaw * Carve away (chef required) please select one (1): Boneless turkey breast, roasted garlic-thyme-lemon reduction Brazilian sirloin, chimichurri Pork loin, granny smith-creole mustard sauce Whole roasted pig, mango-papaya-jalapeno salsa Certified angus beef prime rib, horseradish creme Breads and rolls Spudtinis Mashed yukon golds, bacon, scallion, tomato, roasted garlic cheddar cheese, sour cream and mushroom gravy * Asian bar (chef required) Chilled ponzu chili noodle salad Asian slaw Torched ahi tuna on himalayan pink salt Chicken and broccoli, red curry miso, basmati rice * Mac n cheese brulee (chef required) Lobster, bacon, scallion, tomato, jalapeno, ham, pepperjack and cheddar cheese Buon appetito Garganelli, goat cheese, roasted red peppers, pine nuts Cheese tortellini alla puttanesca Smoked onion butter polenta cake with asparagus, tomato concasse Dessert Make your own s mores: graham crackers, marshmallows dark, milk and white chocolate bars, nuts and toasted coconut Wedding cake provided by your vendor of choice Coffees and hot teas $225 per person (additional stations - $40 per person) * $150 per chef per 75 guests

13 COCKTAILS CHEERS BAR Ultra Premium Vodka Absolut Ketel One Boutique (+ $11 upgrade) Gin Tanqueray Bombay Sapphire Rum Bacardi Superior Bacardi Superior Captain Morgan Captain Morgan Tequila 1800 Silver Casamigos Blanco Bourbon Jack Daniel s Maker s Mark Whiskey Canadian Club Crown Royal Scotch Dewar s 12 Year Johnnie Walker Black Label WINE please select two (2) red & two (2) white Sparkling La Marca, Italy La Marca, Italy Chardonnay Wente Morning Fog, CA Silver Palm, North Coast, CA Sauvignon Blanc Oyster Bay, New Zealand Matanzas Creek, Sonoma Pinot Grigio Alta Luna, Italy Terlato, Italy Pinot Noir Folie a Deux, Sonoma Meiomi, CA Merlot Columbia Crest, WA Ferrari Carano, Sonoma Cabernet Sauvignon Greystone, CA Silver Palm, North Coast, CA BEER please select six (6) Beer Blue Moon, Bud Light, Heineken, Miller Light, Sam Adams Stella Artois, Corona Extra, Michelob Ultra Care Studios Care Studios

14 DESSERTS AND MORE $50 per dozen Key lime tartlettes Chocolate dipped strawberries Macaroons Cupcakes Financier-pistachio, cherry, orange, chocolate WHILE YOU ARE GETTING READY SNACKS Imported cheese display, grapes, fruit, bread basket, crackers $19 per person Baby carrots, cucumber, cherry tomato, celery, asparagus, french onion dip $13 per person Cold cuts, roasted asparagus & tomatoes, cheese, crackers $19 per person Finger sandwiches Turkey, roasted tomato, smoked gouda, arugula chipotle aioli, rosemary focaccia Roasted tomato, fresh mozzarella, pesto, ciabatta $23 per person

15 CONCH OCTIONS COCKTAILS & OTHER (by the drink) Starts at $12 Martini Vodka & gin Dirty, chocolate, key lime & passion fruit Mojito Rum Traditional, mango, orange & raspberry Tropical Piña colada, rum runner, bahama mama, mai tai & rum punch Lemonade stand Vodka Traditional, pink & limeade Mint, thyme, basil, blackberries, limoncello Morning after Bloody mary, mimosa, screwdriver, coffee & bailey s Sangria Traditional, rosé, white, peach, & mango $40 bottle - house Bubbles Straight up, mimosa, bellini, kir royale, strawberry garnish $40 bottle - house