Grand Victoria Casino Wedding Congratulations on your engagement and thank you for considering the Grand Victoria Casino for your wedding reception. Enclosed you will find Wedding package information, Your wedding is a special day which you will remember for years to come. It is our commitment to make this day exactly what you want by personalizing it to your needs. Our banquet facility offers unique two rooms accommodating 30 to 225 guests. Each room is located in our pavilion and feature patios overlooking the Fox River. To arrange a tour of our facility and further information, please contact me at 630-940-8779 or email csummers@gvcelgin.com. 3 Course Dinner Four Hour Premium Bar Champagne Toast Red and White Wine with Dinner White Table Cloths, choice of Colored Napkins Mirrored Center Pieces with Votive Candles Custom Wedding Cake, (upgradable) includes tasting and meeting with Pastry Chef After Dinner Coffee Bar Friday and Sunday Weddings include, One Hour of Passed Hors D oeuvres
Dinner Selections SALAD SELECTIONS, Select One Classic Caesar Salad, With Asiago Cheese, Garlic Croutons and Anchovies Caprice Salad Vine Ripen Tomatoes, Mozzarella Cheese with Balsamic Dressing Mediterranean Salad Mixed Greens, Tomatoes, Cucumber, Kalamata Olives and Feta Cheese, Athenian Dressing GVC Salad Mixed Green, Cucumbers, Roma Tomatoes, Heart of Palm Raspberry Vinaigrette ENTRÉE SELECTIONS Filet and Lobster 61 Grilled Angus Tenderloin with Fresh Lobster Tail with Lemon Tarragon Butter, Prime Rib of Beef 54 Herb Roasted to perfection, Prepared Medium Rare Filet Mignon 61 Grilled Angus Tenderloin, with Cabernet Reduction Filet and Prawns 60 Grilled Angus Tenderloin, Prawns sautéed in Garlic Chicken Picatta 49 Chicken Breast, Sautéed with Lemons and Capers Chicken Marsala 49 Sautéed Chicken Breast, Sautéed with Mushrooms Sweet Onion and Marsala Wine Sauce Chicken en Curette 51 Boneless Chicken, Wild Mushroom Duxell, served in Puff Pastry Shell Pork Tenderloin 51 Roasted Granny Smith Apple Lingonberry Glaze Grilled Atlantic Salmon 54 Mango Relish and a Mustard Butter Sauce Ivory Cod 53 Oven Roasted Ivory Cod and Maryland Crab Stuffing Chardonnay Cream Sauce Vegetable Pasta 45 Penne Pasta with Artichokes Hearts, Cured Tomatoes & Farm Spinach Tossed in a light Pesto Sauce and Finished with Asiago Cheese Vegetable Selections: Select 1 Haricot Verts Almondine, Broccoli & Cauliflower Medley, Balsamic Glazed Asparagus, Ratatouille Pasta, Potato, Rice: Select 1 Boursin Whipped Potatoes, Rice Pilaf, Twice Baked Potatoes, Garlic Roasted Red Potatoes, Baked Potatoes
Buffet 54 Minimum of 50 Guests Required Salad Selection Select 4 GVC Salad Mixed Greens, Cucumbers, Tomatoes, Red Onions Garlic Parmesan Dressing Classic Caesar Asiago Cheese & Garlic Croutons Sliced Tomato & Mozzarella Salad With Fresh Basil, Balsamic Vinaigrette Strawberry Salad Mixed Greens Strawberries Mandarin Oranges Almonds and Feta Cheese with Balsamic Vinaigrette Cucumber and Red Onion Feta Cheese & Tzatziki Tri Colored Pasta Salad Peppers, Broccoli, olives and Italian Dressing Cucumber Dill Red Onions and Dill Ranch Dressing Shrimp Remoulade Celery, Onions Parsley Creole Mustard Dressing Carved Item Select 1 Roasted Pork Loin, Baked Ham or Roasted Turkey Breast Prime Rib +4, Herb Roasted Tenderloin of Beef +5, Herb Roasted New York Strip Steak +5 Atlantic Salmon Filet Grilled Salmon, Mango Relish, Mustard Butter Sauce Ahi Tuna Steak Pan Seared Ahi Tuna Steak with Bok Choy, Finished with a Ginger Soy Butter Sauce Chicken Marsala Sautéed Chicken Breast, Marsala Wine Sauce Pork Medallions Roasted Granny Smith Apple Lingonberry Glaze Chicken Picatta Light Lemon Cream Sauce, with Capers and Parsley R Veal Loin Strauss Farm Veal Loin, Red Pepper Relish, and Bourbon Sauce Entrée Selection Select 3 Ivory Cod Oven Roasted Ivory Cod and Maryland Crab Stuffing Sliced Sirloin of Beef Grilled Sirloin of Beef with Garlic Mushroom Compote and a Cognac Demi Bow Tie Pasta with Shrimp Mushrooms, Tomatoes, Scallions Tossed with Chardonnay Cream Sauce Vegetarian Pasta Penne Pasta with Artichokes Hearts, Cured Tomatoes & Farm Spinach Tossed in a light Pesto Sauce and Finished with Asiago Cheese Beef Stroganoff Red Wine Braised Tenderloin of Beef with Mushrooms, Garlic, Onions in a Red Wine Sauce with Egg Noodles Fresh Vegetable, Select 1 Balsamic Glazed Asparagus Haricot Vert Almandine Broccoli Cauliflower Medley Ratatouille Tomato Provencal Pasta, Rice, Potato, Select 1 Boursin Whipped Potatoes Rice Pilaf Apricot Couscous Twice Baked Potatoes Garlic Roasted Red Potatoes Themed buffet available upon request.
Enhancements Hors D oeuvres Selection Cold Hors D oeuvres Per 50 pieces Iced Jumbo Shrimp 200 Crostini with Pesto, Sliced Mozzarella, Sliced Tomato and Basil 50 Cucumber Canapé 50 Stuffed Endive with Crab Meat 125 Baby Bliss Potato Filled with Sour Cream 50 Goat Cheese, Sun Dried Tomatoes & Black Olive Triangles 50 Smoked Salmon with Toast Points 75 Prosciutto Wrapped Asparagus 75 California & Tuna Sushi 40 Poached Marinated Mussels 50 East Coast Oysters 125 Citroen Cured Salmon with Papaya 125 Assorted Ceviche- Snapper 65 ~ Scallop 75~ Shrimp 75 Beef Carpaccio, Shaved Parmesan, Arugula, Garlic Baguette Chip 100 Hot Hors D oeuvres Per 50 pieces Roasted Dates with Manchego & Smoked Bacon 50 Crab Cake, Tarragon Tartare 125 Tenderloin of Beef Canapé 75 Coconut Shrimp 75 Spanakopita 50 Chicken Satay 50 Mini Beef Wellington 100 Raspberry, Almond & Brie Bundles 60 Mini Lamb Chops 100 Pear, Almond & Brie Purses 50 Bacon Wrapped Scallops 75 Stuffed Artichoke Hearts with Boursin Cheese 60 Cornucopia Vegetable Quesadillas 50 Stuffed Mushroom Caps with Garlic Herb Cheese & Crab Meat 75 Chicken and Pesto Blossom 50 Smoked Chicken Wings: Hot, BBQ, Garlic Parmesan, Mango Habanero or Naked 75 Meatballs: BBQ, Swedish or Italian 50
Hors D oeuvres, Carved Enhancements Tenderloin of Beef 12 per person Roasted with Herbs & Served with Tomato Jicama Relish, Horseradish Cream &Assorted rolls. Prime of Beef 10 per person Roasted with essences of rosemary & served with Herb Mayonnaise & Miniature Rolls. Loin of Pork 8 per person Maple Glazed Pork with Black Walnut Cherry Compote & Italian Bread. Leg of Lamb 9 per person Tomato Olive Relish & Assorted Rolls. Turkey Breast 5 per person Corn Bean Relish & Port Sage Wafers. Honey Spiced Ham 5 per person Pineapple Onion Relish, Dijon & Dinner Rolls. Chilled Delectable Fresh Vegetable Crudités (serves 50 people) 25 each Assorted Fresh Vegetables with Roasted Shallot & Blue Cheese Sauces Bruschetta Bar (serves 50 people) 75 each Tomato & Fresh Herbs, Spicy Olive Tapenade, Artichoke & Romano Spread & Toasted Bread Rounds Brushed with Olive Oil International Cheese Display (serves 50 people) 75 Imported & Domestic Cheese Decorated with Fruit & Water Crackers Sun Drenched Fresh Fruit Display (serves 50 people) 60 Pineapple, Melon, Berries and Chef s Selection of Seasonal Fruit Antipasto Display (serves 50 people) 50 Prosciutto, Salami, Fresh Mozzarella, Roasted Vegetables, Pepperoncini s, Black Olives & Fresh Breads