Wedding Menus PDF - Alderbrook Resort & Spa
Wedding Menus PDF - Alderbrook Resort & Spa
Wedding Menus PDF - Alderbrook Resort & Spa
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
<strong>Alderbrook</strong><br />
<strong>Resort</strong> & <strong>Spa</strong><br />
Fall-Winter<br />
<strong>Wedding</strong> <strong>Menus</strong> 2012
Hors d’oeuvres<br />
Cold Selections<br />
Fennel and Lemon Marinated Feta with<br />
Kalamata Olives and Mint Skewers<br />
Rogue Creamery Blue Cheese Stuffed<br />
Dates with <strong>Spa</strong>nish Almonds and Aged<br />
Balsamic<br />
Boursin Cheese Stuffed Peppadews with<br />
Smokey Bacon and Chives<br />
Tuscan Olive oil Marinated Cheese<br />
Curds with Tuile Spoon<br />
Salmon Lox Citrus Zest Scones with<br />
Apricot jam<br />
English Cucumber Cup with Tarragon and<br />
Bay Shrimp Salad<br />
Bruschetta with Tomato, Basil and<br />
Artichoke Hearts<br />
Poached Jumbo Prawns with<br />
Absolute Cocktail Sauce<br />
Spicy Tuna Tartar with Wasabi Cream<br />
Cheese and Pickled Ginger<br />
Hot Selections<br />
Vegetarian Spring Rolls with Thai Sweet Chili<br />
Sauce<br />
Phyllo Cup with Smoked Salmon Cream<br />
Cheese<br />
Seasonal Foraged Wild Mushroom Tarts with<br />
Asigo cheese<br />
Truffle Brie Vol-au-vents<br />
Spicy Seared Lamb Tikka with Pepperdew<br />
Chimichurri<br />
Pepper Crusted Flat Iron Steak on Green<br />
Onion Biscuits with<br />
Pear Chutney<br />
Duck Confit Tart with Orzo and Creamy<br />
Cheese<br />
Mini Dungeness Crab Cakes with Roasted<br />
Fennel Seed Aioli<br />
Prosciutto and Pesto Palmiers<br />
Mini Tenderloin Wellingtons with<br />
Roquefort Butter and Hawaiian Red Salt<br />
* 2 dozen minimum order
Fruit Display<br />
Lavish Display of Seasonal Fruits and Berries<br />
*add custom design fruit carving<br />
Crudités<br />
Market Fresh Vegetables and Herbed Dipping Sauce<br />
Display Hors d’oeuvres<br />
Cheese Display<br />
Locally Produced and Imported Cheeses with Dried Fruits and<br />
Nuts, with Gourmet Crackers<br />
Antipasti Platter<br />
Assortment of Marinated Vegetables, Cured Meats and<br />
Aged Cheeses<br />
Iced Seafood Display<br />
Iced Seafood Display<br />
Poached Jumbo Prawns, Snow Crab Claws and Local Oysters on the Half Shell<br />
with Cocktail Sauce and Pink Peppercorn and Honey Mignonette<br />
Smoked Seafood Display<br />
Gerard’s Salmon Lox, Alder Smoked Salmon, Smoked Scallops and Trout<br />
with Crackers, Capers, Tomatoes and Minced Red Onion<br />
Sushi Display<br />
Barbecue Eel, Octopus Salad, Assorted Nigiri and Maki Sushi<br />
Accompanied by Wasabi, Soy Sauce, Pickled Ginger<br />
Cured Meat Display<br />
Duck Salami, Hot Copicola, Sopressata, Prosciutto di Parma, Beef Bresaola, Salami<br />
Finocchiona, and Salami Calabrese with Gourmet Crackers<br />
20 guest minimum required
Starters<br />
Choice of One<br />
Plated Dinner Entrees<br />
Hearts of Romaine with Caesar Dressing, Cheese, Garlic Croutons and Lemon<br />
Spinach and Fennel Salad with Endive, Watercress, Toasted Walnuts, Cranberry<br />
Vinaigrette and Wensleydale Cheese<br />
Roasted Butternut Squash Salad with Arugula, Frisee, Toasted Hazelnuts Parmigiano<br />
Reggiano Cheese and Balsamic Hazelnut Vinaigrette<br />
Winter Arugula Pear Salad with Gorgonzola Blue Cheese, Candied Pecans, and Red<br />
Wine Vinaigrette<br />
Entrée Selections<br />
Choice of up to Two<br />
Poultry<br />
Seared Jidori Chicken<br />
with Breast with Fresno Chili Vinaigrette, Sweet Potato Hash, Lemon Garlic Kale and<br />
Coriander Crème Fraiche<br />
Fish<br />
Fresh King Salmon<br />
with Mushroom Gruyere Bread Pudding , Smoked Bacon braised Rainbow Chard and<br />
Morel Cream Sauce<br />
Grilled Sturgeon<br />
with Sumac roasted Delicata Squash, Lemon Garlic Kale and Huckleberry Gastrique<br />
All Plated Dinners include Bread and Butter, Freshly Brewed Coffee<br />
and Assorted Teas<br />
* Highest priced entrée will be charged for all selected
(Continued)<br />
Entrée Selections<br />
Steak & Chops<br />
12oz Naturally raised New York Strip<br />
with Rosemary Roasted Yukon Potatoes, Roasted Garlic Asparagus and Blackberry<br />
Brandy Demi<br />
Pan Seared Bone-in Veal Chop<br />
with Salt Roasted Fingerling Potatoes, Garlic Asparagus and Red Wine Glaze<br />
8oz Filet Florentine<br />
with Fontina Fonduta, Bloomsdale Spinach, and Garlic Shallot Roasted Fingerlings<br />
Venison Rack<br />
With Creamy Polenta, Garlic Roasted Brussels Sprouts and Mushroom Ragu<br />
Vegetarian<br />
Roasted Red Pepper stuffed<br />
with Quinoa, Mushrooms, Basil and Pinenuts topped with Meyer Lemon Vinaigrette<br />
**Vegan**<br />
Tofu Crab Cakes<br />
with Sweet Potato Hash, Garlic Lemon Kale and Tomato Vinaigrette<br />
**Vegan**<br />
Caramelized Butternut Squash Wellington<br />
Asparagus, Watercress, Shaved Fennel Salad and Riesling Crème Sauce<br />
** Vegetarian **<br />
Rattatouille Potato Pave with Yellow Pepper Coulis<br />
Red Wine Reduction and Swiss Rainbow Chard<br />
** Vegetarian **<br />
All Plated Dinners include Bread and Butter, Freshly Brewed Coffee<br />
and Assorted Teas<br />
Highest priced entrée will be charged for all selected
Starters<br />
Choice of One<br />
Dual Entrée<br />
Plated Dinners<br />
Hearts of Romaine with Caesar Dressing, Cheese, Garlic Croutons and Lemon<br />
Spinach and Fennel Salad with Endive, Watercress, toasted Walnuts, Cranberry<br />
Vinaigrette and Wensleydale Cheese<br />
Roasted Butternut Squash Salad with Arugula, Frisee, Toasted Hazelnuts Parmigiano<br />
Reggiano Cheese and Balsamic Hazelnut Vinaigrette<br />
Winter Arugula Pear Salad with Gorgonzola Blue Cheese, Candied Pecans and Red Wine<br />
Vinaigrette<br />
Entrée Selection<br />
Choice of One<br />
Sirloin & Dungeness Crab Legs<br />
Truffle and Garlic Roasted Potatoes, Fresh Asparagus, Lemon Butter and Demi<br />
Filet Mignon & Chilean Sea Bass<br />
Lemon Garlic Kale, Pancetta Fingerling Potato Hash with Plum Cream Sauce and<br />
Blackberry Brandy Demi<br />
New York Strip & Salmon<br />
Creamy Polenta, Bacon Braised Kale, With a Port Wine Demi and Tomato Butter<br />
Mix & Match<br />
Sirloin & Prawns<br />
New York Strip & Dungeness Crab Legs<br />
Filet Mignon & Lobster Tail<br />
Served with Chef’s selection of accompaniments<br />
All Plated Dinners include Bread and Butter, Freshly Brewed Coffee<br />
and Assorted Teas
Lynch Cove Dinner Buffet<br />
Display of Seasonal Fruits and Berries<br />
Roasted Red Pepper Salad with Chipotle Sherry Vinaigrette, Tomatoes, Pinenuts<br />
and Watercress<br />
Mixed Lentil Salad with Grilled Leek, Ricotta Salata, Sweet Peppers<br />
and Pepperoncini Vinaigrette<br />
Mixed Baby Green Salad with Roasted Ciopollini Onions, English Cucumber,<br />
Cherry Tomatoes, Parmigiano Reggiano and Aged Banyuls Vinaigrette<br />
Entrée Selection - Choice of Two<br />
Naturally Raised Beef Medallions with Brandied Onions, Black forest Ham, and<br />
Rouge Creamery Blue Cheese<br />
Maple Cured Pork Loin with Apple Ginger Chutney<br />
Herb Marinated Grilled Chicken with Ciopollini and Chanterelle Ragu<br />
Garlic Rosemary Roasted Potatoes<br />
Seasonal Vegetable Medley<br />
Rolls and Butter<br />
Freshly Brewed Majestic Mountain Coffee and Assorted Hot Teas<br />
20 guest minimum required
Anna’s Bay Dinner Buffet<br />
Lavish Display of Seasonal Fruits and Berries<br />
Locally Produced and Imported Cheeses with<br />
Dried Fruits and Nuts<br />
Spinach and Fennel Salad with Endive, Watercress, Toasted Walnuts, Cranberry<br />
Vinaigrette and Wensleydale Cheese<br />
Panzanella Bread Salad English Cucumber, Cherry Tomato, Salami, Mozzarella<br />
with Red Wine Basil Vinaigrette<br />
Quinoa Salad with Artichoke Hearts, Olives, Basil, Parmesan and<br />
Aged Banyuls Vinaigrette<br />
Entrée Selection - Choice of Two<br />
Cedar Plank Roasted King Salmon with Castelvetrano Citrus Tapenade<br />
Slow Roasted Prime Rib of Beef with Fresh Horseradish Crème and Au Jus<br />
Prosciutto and Fontina Wrapped Washington Chicken with<br />
Apple Cider Ginger Chili Glaze<br />
Pork Loin Rack topped with Bourbon-Cranberry Mustard Compote<br />
~~~<br />
Roasted Sweet Potato and mixed Pepper Hash<br />
Seasonal Vegetable Medley<br />
Rolls and Butter<br />
Freshly Brewed Majestic Mountain Coffee and Assorted Hot Teas<br />
20 guest minimum required
Dewatto Bay Dinner Buffet<br />
Locally Produced and Imported Cheeses with<br />
Dried Fruits and Nuts<br />
Spinach and Roasted Beet Salad with tangy Pomegranate Vanilla Dressing, Frisee,<br />
Pomegranate Jewels, Pine Nuts and Goat Cheese<br />
Roasted Butternut Squash Salad with Arugula, Frisee, Balsamic Hazelnut Vinaigrette,<br />
Parmigiano Reggiano and Toasted Hazelnuts<br />
Roasted Vegetable Salad with Fennel, Asparagus, Yellow Squash, Zucchini, Red Peppers<br />
and Tomatoes<br />
Cured Meat Display<br />
Duck Salami, Hot Copicola, Sopressata, Prosciutto di Parma, Beef Bresaola, Salami<br />
Finocchiona and Salami Calabrese<br />
Iced Local Oysters on the Half Shell with Absolut Citron Cocktail Sauce, Pink Peppercorn<br />
and Honey Mignonette<br />
Entrées<br />
Slow Roasted Prime Rib of Beef with Au Jus and Creamy Horseradish<br />
Steamed Manila Clams in a Lemon Herb Butter Broth<br />
Grilled Washington Chicken with Bourbon Onion and Andouille Sausage Sauce<br />
Yukon Gold Potato Gratin, Cipollini Onion, Crisped Prosciutto with<br />
Gruyere and Parmesan Cheeses<br />
Bacon braised Brussels Sprouts with Pumpkin, Cinnamon and aged Balsamic<br />
Rolls and Butter<br />
Freshly Brewed Majestic Mountain Coffee and Assorted Hot Teas<br />
20 guest minimum required
Theme Buffets<br />
Rehearsal Dinner Option<br />
Happy Hour<br />
Chipotle Chicken Wings<br />
Smokey Barbecue Flank Steak<br />
Twice Baked Potato Skins with Boursin and Green Onion, Smoked Bacon and<br />
Black Pepper Sour Cream<br />
Watermelon and Red Onion Salad with Watercress<br />
Romaine Salad with Salami, Ricotta Salata, Garlic Croutons and Lemon<br />
Vinaigrette<br />
Individual Banana Cream Pies<br />
Pacific Rim<br />
Yakisoba Noodle Salad with Bok Choy, Red Peppers,<br />
Snap Peas and Tangy Sesame Dressing<br />
Tofu, Sweet Pepper and Cucumber Salad with Ginger Vinaigrette<br />
Sesame and Soy Marinated Beef Short Ribs with Hoisin Barbecue<br />
Soy Mirin Grilled Chicken with Thai Basil, Ginger and Cashews<br />
Chinese Broccoli with Carrots, Bell Peppers and Plum Sauce<br />
Ginger Basil scented Jasmine Rice<br />
Pineapple Upside Down Cake<br />
Dinners include Coffee, Assorted Hot Tea and Iced Tea<br />
20 person minimum required
Beachside Shellfish Boil<br />
Corn on the Cob with Thyme Butter<br />
Watermelon Salad with Red Onion and Watercress<br />
Roasted Clams with Sweet Onions and Local Ale<br />
Red Potato Salad with Mustard Dressing and Parsley<br />
Theme Buffets<br />
Rehearsal Dinner Option<br />
Steamed Dungeness Crab with Good ole’ Melted Butter and Lemon<br />
Spicy Peach and Maple Barbecue Washington Chicken<br />
Seasonal Cobbler with Vanilla Bean Ice Cream<br />
Winter Harvest<br />
Roasted Beet Salad with Champagne Vinaigrette, Blue Cheese and Toasted<br />
Hazelnuts<br />
Smoked Seafood Platter<br />
Bison Braised Short Ribs with Quince<br />
Myer Lemon Rosemary Roasted whole Washington Chicken<br />
Mushroom and Gruyere Bread Pudding<br />
Roasted Winter Root Vegetables<br />
Pumpkin Spice Cake with Cream Cheese Frosting<br />
Dinners include Coffee, Assorted Hot Tea and Iced Tea<br />
$150 chef attendant fee applies **<br />
20 person minimum required
Includes<br />
Flavor, filling, standard piping, cake stand, pillars, cutting and<br />
plating, set up, fresh flower placement<br />
(flowers provided by bride and groom)<br />
Cake Flavors<br />
Chocolate, Vanilla, Marble, Lemon Poppy, Carrot and Red Velvet<br />
<strong>Wedding</strong> Cakes<br />
Fillings<br />
Vanilla Italian Buttercream, Flavored Buttercream, Chocolate Mousse,<br />
Cheesecake, Whipped Ganache, German Chocolate, Lemon Curd, Raspberry<br />
Curd, Passion Fruit Curd, Assorted Liqueurs, Fresh Fruit (seasonal),<br />
Raspberry Preserves and Strawberry Preserves<br />
Icing<br />
Vanilla Italian Buttercream, Chocolate Buttercream, Cream Cheese<br />
Fondant Overlay<br />
Extras<br />
Fondant Flowers, Gum Paste Flowers, Cake Toppers and<br />
Fondant Ribbons (prices quoted upon request)<br />
<strong>Wedding</strong> Dessert Package<br />
<strong>Wedding</strong> Cake for 25% of the guests – 2<br />
or 3 tiers<br />
Choice of 3 Mini Desserts in display<br />
~ Cheese cake Lollies<br />
~ Bride & Groom Chocolate Dipped<br />
Strawberries<br />
~ <strong>Alderbrook</strong> Assorted Truffles<br />
~ Panna Cotta Shooters with<br />
Blackberries<br />
~ Personalized Fortune Cookies<br />
Guest <strong>Alderbrook</strong> Cupcakes<br />
Large -<br />
Junior -<br />
Filled -<br />
Includes<br />
Choice of cake, icing, piping and set up<br />
(some cake fillings can double as icings)<br />
Extra<br />
Icing flowers .25 per cupcake<br />
~ Mini Cup Cakes<br />
<strong>Alderbrook</strong> wedding cakes have no deposit or delivery fee and are made<br />
on-site in the resort kitchen, guaranteeing freshness and safety!
Beverages<br />
<strong>Spa</strong>rkling<br />
Domaine St. Michelle Blanc de Blanc, Columbia Valley WA<br />
Gruet Brut, NV Alduquerque VM<br />
Saracco “Moscato D’ Asti”, Italy 2009<br />
Secco Prosecco, Italy<br />
Whites<br />
Cypress Vineyards Chardonnay, CA<br />
J. Lhor Winery<br />
Cooper Hill Pinot Gris, 2007 Willamette Valley OR<br />
Mercer Estate Riesling, 2007 Yakima Valley WA<br />
Novelty Hill Stillwater Creek Chardonnay, 2007 WA<br />
Genesis Viognier, Columbia Valley WA 2008<br />
Mathews Sauvignon Blanc 2010 Columbia Valley WA<br />
Januik Chardonnay, 2006 Columbia Valley WA
Beverages<br />
Reds<br />
Cypress Vineyard Cabernet Sauvignon, CA<br />
J. Lhor Winery<br />
Cypress Vineyard Merlot, CA<br />
J. Lhor Winery<br />
Cooper Hill Pinot Noir, 2008 Williamette Valley OR<br />
Dusted Valley Stained Tooth Syrah, 2006 WA<br />
Finca Domingo Malbac, 2010 Argentina<br />
Seghesio “Sonoma” ZINFANDEL, Sonoma CA 2008<br />
Novelty Hill Merlot, 2006 Columbia Valley WA<br />
Januik Merlot, 2006 Columbia Valley WA<br />
Francis Ford Coppola “Directors Cut” 2008 Alexander Valley, CA<br />
Wine selections are for hosted wine service or hosted bar service<br />
No host service will have house selections available
Spirits, Ales, Liquors and Cocktails<br />
House Cocktails<br />
Finlandia Vodka<br />
Bombay Dry Gin<br />
Bacardi Light Rum<br />
El Jimador Tequila<br />
Black Velvet Whiskey<br />
Dewars White Label Whisky<br />
Call Cocktails<br />
Absolute Vodka<br />
Tanqueray Gin<br />
Tommy Bahamas Rum<br />
Johnny Walker Red Label<br />
Maker’s Mark Bourbon<br />
Crown Royal Whiskey<br />
Hornitos Tequila<br />
Premium Cocktails<br />
Hendrick’s Gin<br />
10 Cane Rum<br />
Patron Tequila<br />
Grey Goose Vodka<br />
Booker’s Bourbon<br />
Pendleton Whisky<br />
Glenlivet Scotch<br />
After Dinner Bar<br />
Kahlua<br />
Frangelico<br />
Bailey’s Irish Cream<br />
Sambuca Romana<br />
Amaretto di Saronno<br />
Grand Marnier<br />
Courvoisier V.S.<br />
Hennessy V.S.<br />
Beers<br />
Alaskan Amber<br />
Corona<br />
Rotator IPA<br />
Blue Moon<br />
Guinness<br />
Budweiser, Bud Light<br />
No Host - Cash bar service is subject to $150.00 per Bar set up fee
Non Alcoholic Beverage Service<br />
Assorted Soft Drinks and Bottled Water<br />
The Republic of Tea Assorted Hot Teas<br />
San Pellegrino Fruit-<strong>Spa</strong>rkling Water<br />
Red Bull<br />
San Pellegrino <strong>Spa</strong>rkling Water<br />
Acqua Panna Still Water<br />
<strong>Spa</strong>rkling Cider<br />
Iced Tea<br />
Fruit Punch<br />
Lemonade<br />
Majestic Mountain <strong>Alderbrook</strong><br />
Custom Blend Coffee<br />
“Go Green” Continuous Beverage Service<br />
Good for you ~ Good for the Environment<br />
San Pellegrino <strong>Spa</strong>rkling Water<br />
Acqua Panna Still Water<br />
San Pellegrino Fruit-<strong>Spa</strong>rkling Water<br />
Assorted Bottled Iced Teas<br />
Majestic Mountain Coffee<br />
The Republic of Tea Assorted Hot Teas<br />
Continuous Beverage Service<br />
Majestic Mountain Coffee<br />
The Republic of Tea Assorted Hot Teas<br />
Assorted Soft Drinks and Bottled Waters<br />
*up to an 8 hour time frame
Conference Policies<br />
The following buffet minimums apply<br />
o<br />
10 guests for breakfast (excluding the Union Continental)<br />
o<br />
15 guests for lunch (excluding the box lunch)<br />
o<br />
20 guests for buffet dinner<br />
Groups with less than the minimum may order a plated option or pay for the<br />
minimum number of guests.<br />
• The guaranteed minimum number of guests attending each function<br />
is due to your catering representative no later than 3 business days prior to the<br />
commencement of the first function. If the function is a plated function, exact<br />
entrée counts are due at this time. The highest priced entrée item will be<br />
charged for all meals served.<br />
• The sale and service of alcoholic beverages is regulated by the<br />
Washington State Liquor Control Board. <strong>Resort</strong> staff is trained to and will follow all<br />
current regulations and guidelines.<br />
• No food or drink may be brought into any banquet functions at<br />
<strong>Alderbrook</strong> <strong>Resort</strong> & <strong>Spa</strong>. This does not apply to guest rooms or cottages.<br />
Exceptions are:<br />
o<br />
Dessert: <strong>Wedding</strong> and Birthday cakes are allowed if they are made<br />
by a licensed bakery and are subject to a cake cutting charge<br />
o<br />
Wine and Champagne: Outside wine is allowed and subject to a<br />
$20 per Bottle corkage fee for up to a 750 ml Bottle<br />
• All significant last minute changes to your agenda or function room<br />
set-up are subject to additional charges at the discretion of your catering<br />
representative.<br />
• No amplified music is allowed in outdoor venues past 9:00 PM or<br />
indoor venues past 11:00 PM. Volumes are monitored and controlled by hotel<br />
management.<br />
Guest room requirements apply to any function with amplified music indoors.<br />
Amenity Delivery:<br />
Bringing gifts for your guests? Let us handle the delivery for you!<br />
We deliver in-room gifts for a small charge of $5.00 per room<br />
Prices do not include service charge or sales tax and<br />
are subject to change without notice<br />
A set up fee of $10 per person applies will be assessed to all outdoor functions.
Special Services<br />
Floral Arrangements: The perfect way to finish any setting. Fresh Flowers always add that<br />
something special to every event. Let us place the order for you and take care of all the<br />
details.<br />
Pricing starts at $5.00 per person.<br />
Custom Linens: The finest linens you can find – available for your event. We work with<br />
companies that carry the highest quality textiles that will give your event that special<br />
something. Pricing starts at $10 per person<br />
Entertainment: Whether it’s Live Music, a Casino Night to a Murder Mystery, we can assist<br />
you in the planning of fun for all your entertainment needs. Pricing is varied and is based on<br />
the type of entertainment<br />
Activities<br />
Lady <strong>Alderbrook</strong>: The resort’s newest addition. Rent our 53’ boat which holds up to 96<br />
people for a tour around the canal. $500 an hour for a minimum of two hours. Perfect for<br />
cocktail receptions!
Change language