YOUR PACKAGE OFFERINGS

Transcription

1 YOUR PACKAGE OFFERINGS

2 CONGRATULATIONS ON YOUR ENGAGEMENT! Thank you for your interest in The Reach, 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. Packages are based on 4 hours. Please inquire about extending your event. Prices When offering entrée selections to your guests, the higher priced entrée will apply to all selections. A 24% service charge is added to banquet food, beverage and site fee. Service charge is taxable in the state of Florida. Florida state sales tax of 7.5% will be added to the total. Prices and menus are subject to change. Weekend food and beverage minimums The minimum required food and beverage spend begins at $8,000 Friday and Saturday nights. Please ask your catering manager about weekday minimums. Site fee This fee covers the use and set up/tear down of the venue and begins at $2,500 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 three (3) 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 The Reach 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 an outdoor 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, Presentation Services 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 Reach vendor list will require prior approval by the resort. Below are the different services provided by The Reach and a wedding coordinator: The Reach Resort 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 3-4 night minimum stay. Rooms become available approximately 300 days prior to arrival.

4 THE REACH WEDDING PACKAGE OFFERINGS Frozen towels and flavored water for ceremony Champagne toast for bridal party after ceremony Personalized welcome drink Four hour open bar with ultra premium brand liquors Hot and cold hors d oeuvres Champagne toast Plated or buffet dinner One bartender Cake cutting service Assorted petit fours 10% Discount off the best available rate for wedding guests One category upgrade for the wedding couple

5 COCKTAIL HOUR Chilled Plantain chip and chili rubbed chicken with pineapple chutney, cilantro aioli Roasted corn-chipotle-caramelized onion tartlette with cashews Salmon tartare on a spoon with flat bread cracker Goat cheese-tomato marmalade bouche Watermelon drop, goat cheese, aged balsamic, micro greens Beef tataki, blue cheese wasabi aioli please select four HORS D OEUVRES (Based on six pieces per person) Blue cheese crostini, candied walnut Hot Shrimp in a black sesame seed crusted rice paper pocket, sweet and sour Coconut shrimp, orange-horseradish Lobster bites, mango curry Chicken empanada, chipotle sauce Brie and pear phyllo purse, balsamic glaze Chorizo empanada, cilantro emulsion Crab cakes, caper remoulade Mini beef sliders with cheese Conch fritters, creole mustard aioli Spanakopita, pesto aioli Prosciutto-boursin quiche

6 REACH GRILL Prices and menus are subject to change. SALAD please select one Salad Romaine lettuce, shaved parmesan, garlic croutons, caesar dressing Iceberg wedge, marinated red onion, carrots, pancetta, crumbled blue cheese Key lime-creole mustard dressing Greens, cucumber, tomato, roasted red pepper, greek olives, feta cheese balsamic vinaigrette Mixed baby greens, sliced tomato, marinated vegetables, sherry vinaigrette Rolls & butter SKEWERS Skewers on the grill Filet mignon and portobello mushroom, house steak sauce Blackened chicken, cilantro yogurt sauce Citrus marinated shrimp, sweet mustard sauce PASTAS please select two Herb rubbed vegetables and roasted potatoes herbed parmesan dressing Pastas (accompanied by garlic bread) Fusilli, sweet peas, caramelized onion Rigatoni, spinach, ricotta Penne, fresh tomato, basil, shaved parmesan DESSERT Farfalle, pesto, grated parmesan Dessert Wedding cake provided by your vendor of choice Assorted petit fours Coffees and hot teas $170 per person $150 per chef per 75 guests

7 CARVING BOARD Prices and menus are subject to change. SALAD please select two Salad Romaine lettuce, shaved parmesan, garlic croutons, caesar dressing Iceberg wedge, marinated red onion, carrots, pancetta, crumbled blue cheese Key lime-creole mustard dressing Greens, cucumber, tomato, roasted red pepper, greek olives, feta cheese balsamic vinaigrette Mixed baby greens, sliced tomato, marinated vegetables, sherry vinaigrette Rolls & butter ENTRÉES SIDES please select two DESSERT Entrées (accompanied by garlic bread) Blackened mahi, mango-papaya-jalapeno salsa & Chef attended carving station with prime rib, horseradish cream, au jus Sides Potatoes romanoff Roasted seasonal vegetables Dessert Wedding cake provided by your vendor of choice Assorted petit fours Coffees and hot teas $170 per person $150 per chef per 75 guests

8 LUAU INSPIRED BUFFET Prices and menus are subject to change. SOUP please select one SALAD please select one ENTRÉES Soup Coconut-lime seafood chowder Black bean with chorizo Conch chowder Salad Greens, hearts of palm, marinated red onion, cucumber, pineapple, toasted almonds grapefruit-orange vinaigrette Iceberg wedge, marinated red onion, carrots, pancetta, crumbled blue cheese Key lime-creole mustard dressing Mixed baby greens, sliced tomato, marinated vegetables, sherry vinaigrette Rolls & butter SIDES Entrées (accompanied by hawaiian sweet rolls) Teriyaki glazed fresh catch, pineapple macadamia salsa & DESSERT Chef attended carving station with whole roasted pig and plantain chips Sides Drunken black beans Cilantro-lime rice Papaya and mango slaw Dessert Wedding cake provided by your vendor of choice Assorted petit fours Coffees and hot teas $180 per person $150 per chef per 75 guests

9 SIGNATURE BUFFET Prices and menus are subject to change. SALAD please select two Salad Iceberg wedge, marinated red onion, carrots, pancetta, crumbled blue cheese Key lime-creole mustard dressing Greens, cucumber, tomato, roasted red pepper, greek olives, feta cheese balsamic vinaigrette Mixed baby greens, sliced tomato, marinated vegetables, sherry vinaigrette Spinach and arugula, roasted beets, goat cheese buttermilk herb dressing Rolls & butter ENTRÉES SIDES Entrées Herb roasted chicken breast with choice of preparation: wild mushroom ragout or marsala Pan roasted local grouper with choice of preparation: provençal or mango salsa Sliced charred new york strip steak, horseradish cream* DESSERT Sides Potatoes romanoff Roasted seasonal vegetables Dessert Wedding cake provided by your vendor of choice Assorted petit fours Coffees and hot teas $180 per person *Can be displayed as a chef attended carving station $150 per chef per 75 guests

10 PLATED DINNER Prices and menus are subject to change. FIRST COURSE please select one First course (accompanied by dinner rolls) Iceberg wedge, marinated red onion, carrots, pancetta, crumbled blue cheese key lime-creole mustard dressing Greens, cucumber, tomato, roasted red pepper, greek olives, feta cheese balsamic vinaigrette Spinach and arugula, roasted beets, goat cheese buttermilk herb dressing Tomato, mozzarella, mascarpone-boursin, pesto, balsamic glaze ENTRÉE A maximum of two entrees can be selected When offering entrée selections to your guests the higher price will apply to all selections. Entrée selections for each guest must be identified on place cards. DESSERT Shrimp cocktail, roasted tomato cocktail sauce (add $8) Maryland crab cake, vegetable tartar sauce (add $8) Entrée Roasted french cut chicken breast with choice of wild mushroom ragout or marsala Whipped potato puree, broccolini and baby carrots $170 per person Pan roasted local grouper with choice of beurre blanc or mango salsa Roasted fingerling potatoes, haricot vert $178 per person Filet mignon with choice of porcini syrah or green peppercorn sauce Whipped potato puree, black truffle creamed spinach $185 per person Dessert Wedding cake provided by your vendor of choice Assorted petit fours Coffees and hot teas

11 COCKTAILS Prices and menus are subject to change. Ultra Premium Boutique (+ $11 upgrade) COCKTAILS Vodka Absolut Ketel One 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 BEER Beer (selection of 6) Blue Moon, Bud Light, Heineken, Miller Light, Sam Adams Stella Artois, Corona Extra, Michelob Ultra WINE Sparkling La Marca, Italy La Marca, Italy Chardonnay Sauvignon Blanc Wente Morning Fog, CA Silver Palm, North Coast, CA Oyster Bay, New Zealand Matanzas Creek, Sonoma Pinot Grigio Alta Luna, Italy Terlato, Italy Pinot Noir Merlot Folie a Deux, Sonoma Meiomi, CA Columbia Crest, WA Ferrari Carano, Sonoma Cabernet Sauvignon Greystone, CA Silver Palm, North Coast, CA Guest to select 2 red and 2 white

12 WEEKEND IDEAS Created to enhance your weekend Rehearsal dinner Farewell breakfast and brunch Our menus are designed to give you the occasion to spend some extra time with family and friends at a special price

13 REHEARSAL DINNER Two hour call brand bar included Caribbean Greens, cucumber, hearts of palm, marinated red onion mandarin orange toasted almonds, grapefruit-orange vinaigrette Jicama slaw with bell peppers, red onion, scallion, cilantro, pineapple, lime Rolls and butter Sour orange marinated chicken, mango salsa and pomegranate reduction Mojo pork loin and pulled pork duo, pineapple chutney Roasted plantains Chipotle black beans Key lime pie and cinnamon sugar churros Chocolate fondue with market style fruit, marshmallows and toasted coconut Coffee and hot teas $100 $150 per chef per 75 guests Beach Cole slaw with coconut and pineapple Loaded baked potato salad Tortellini, roasted vegetables and arugula with white balsamic vinaigrette From the grill Hamburgers (with cheese option) Brats with caramelized onions Lettuce, tomato, onion, pickles, mustard, mayo, ketchup, mango-pineapple salsa Buns and rolls Baked beans, corn on the cob and potato chips Cookies, brownies and cupcakes Coffee and hot teas $85 $150 per chef per 75 guests

14 THE MORNING AFTER Eggs n waffles Eggs Tomato, scallion and pepperjack scrambled eggs Eggs benedict, hollandaise sauce Chef attended belgian waffle station Fresh berries, whipped cream, maple syrup Selection of fresh squeezed juices Market style fruits and berries Individual flavored yogurts Cold cereals, whole and skim milk Croissants, muffins, pastries, butter and fruit preserves Chicken-apple sausage, bacon and home fries Coffees and hot teas $32 $150 Per chef per 75 guests Eggs n omelets Eggs Fried eggs, egg beaters, scrambled eggs Chef attended omelet station Cheddar and pepperjack, spinach, mushrooms, red onions, peppers, tomato, ham, bacon Selection of fresh squeezed juices Market style fruits and berries Individual flavored yogurts Cold cereals, whole and skim milk Croissants, pastries, bagels, butter, fruit preserves and cream cheese Chicken-apple sausage, bacon and home fries Coffee and hot teas $32 $150 Per chef per 75 guests

15 BRUNCH BY THE SEA Selection of chilled fruit juices Market style fruit and berries Individual flavored yogurts Oatmeal Cold cereals, whole and skim milk Croissants, guava pastries, muffins, bagels, butter, fruit preserves and cream cheese Chef attended omelet station Cheddar and pepperjack, spinach, mushrooms, red onions, peppers, tomato, ham, bacon Fried eggs, egg beaters Chef attended belgian waffle station Fresh berries, whipped cream, maple syrup Scrambled eggs Eggs benedict, key lime hollandaise Chicken-apple sausage, bacon and ham croquettes Salad Penne with grape tomatoes, cucumbers, scallion, balsamic vinaigrette Key lime marinated fish ceviche with cilantro, red onion and bell peppers Salad bar with greens, red onion, carrots, tomatoes, cucumbers, hearts of palm, croutons Ranch and orange-grapefruit vinaigrette Breads and rolls Grilled chicken with oven roasted tomatoes and greek olives, roasted garlic-thyme-lemon reduction Chef attended carving station Flank steak, chimichurri Potato casserole Broccolini and baby carrots Chocolate cake Stack your own shortcakes Individual cakes with strawberries, mango and toasted coconut, oreo cookie crumbs and whipped cream Coffee and hot teas $75 $150 Per chef per 75 guests