EAT. DRINK. BE MARRIED. · 2018. 11. 21. · Pork Tenderloin – with organic rainbow Swiss chard,...

EAT. DRINK. BE MARRIED. For a personalized wedding that reflects your unique style, The Gananoque Inn & Spa is the perfect choice.

Fall in love with our beautiful facilities and stunning views of the Thousand Islands. Whether you are planning an intimate party for 40, or a dinner for 80, we can accommodate your needs. Venues range from a small private dining room to a large reception room that opens directly onto the waterfront. Expert chefs will be happy to create a menu just for the occasion or help you choose from the numerous menus, already crafted and presented in this package.

YOUR WEDDING, YOUR WAY Do you dream of a garden wedding on the perfect summer day? Imagine your ceremony on the lush lawn of The Gananoque Inn & Spa beside the gleaming St. Lawrence River. Or, perhaps a cozy winter wedding is more your style. Whatever option you choose, we can assist in planning every detail from finding a photographer, or florist, to hiring a musician, DJ, limousine, or horse-drawn carriage. Our expert planners can help you find just the right person to perform a personalized ceremony. With an experienced on-site wedding coordinator, a versatile, talented chef and caring, attentive staff, we will cater to your every need.

www.gananoqueinn.com 2019

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Where to Begin

You have made your first step in considering The Gananoque Inn & Spa as the potential location of your wedding — thank you!

We hope this document will answer some common questions about the services available at The Gananoque Inn & Spa. Remember, our team is here to help. Please don't hesitate to contact us to make inquiries or discuss various options. Good luck with your plans!

Contact Us 550 Stone Street South Gananoque ON K7G 2A8

Phone: 613.382.1800 ext. 1399 Toll Free: 888.565.3101 Fax: 613.382.7912

Email: [email protected] www.GananoqueInn.com

Finding Us

Via Hwy #401: Take Exit #645 to Hwy #32 (Stone St.)

Follow Stone St. South through set of traffic lights until you reach the waterfront.

The Gananoque Inn & Spa will be on your right.

44° 19.508' N, 076° 09.513' W

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During the summer months, we can accommodate outdoor wedding ceremonies on our picturesque waterfront. We advise booking tents through us to ensure your guests are comfortable. The tent does blocks the waterfront view of eight of our waterfront guestrooms and therefore we request you guarantee the rental of these rooms for the night of your wedding. Should you decide not to book a tent, we will be happy to set-up chairs for your ceremony. We highly recommend that you plan an alternate ceremony location in case of inclement weather. In the off-season (November 1 - April 30), you may rent both our main dining room, the Watermark Restaurant, and the St. Lawrence Room. This allows you to hold the ceremony and dance in one location, and the dinner in another. Pictures may be taken anywhere on the Inn’s property, provided this does not hinder another guest’s experience. Are you considering a wedding in the late fall, winter, or early spring? Ask us about our options for indoor ceremonies.

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CEREMONY

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The St. Lawrence Room accommodates up to 80 people with guests seated at round tables of 8 guests per

table (this includes the head table).

The Chart Room accommodates up to 32 guests at 4 round tables with 8 guests per table.

Rental fees vary by the season. They include the set-up (and dismantling) of all of your wedding

decorations, table linens, napkins, cutlery, glassware, etc.

Chair covers are not included and may be rented and set up through an outside rental company by you.

We can provide three clear-glass tea light holders with candles per table. Candle options that you have should be discussed with our Wedding Planner.

Confetti, glitter and rice are not permitted. Any decoration requests should also be discussed with our Wedding Planner

You have full use of a vintage, white iron arch, which may be trimmed with your decorations. This feature can be used as a backdrop for your outdoor ceremony or in the St. Lawrence Room.

The colour neutral palettes of our rooms enhance and compliment any colour or theme you choose.

Both menu prices and items are subject to change; they

RECEPTION

Other Considerations:

All food and beverages must be purchased through The Gananoque Inn & Spa, with the exception of the wedding cake.

We have supplied a list of area service providers but you are welcome seek out your favorite businesses and individuals for photography, rentals, florists, and so on.

Each wedding is unique and as such, we would be happy to custom-design menus or thematic set-ups to reflect your individual taste and style.


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Planning Notes: Prior to dinner, you may wish to have a “cocktail hour” where you serve some light snacks to your guests. For a one to two hour reception, we suggest about three “pieces” of food per per-son (i.e., if you have 100 guests = 300 pieces or about 25 dozen). Note: the minimum order of any of the items shown is one dozen.

Hot

Sweet chilli coconut jumbo shrimp $34

Black and white sesame-crusted seared Ahi tuna with julienne scallions and chilli oil $34

Slow braised beef short rib on a garlic crostini with horseradish cream $29

Pesto-marinated lamb sirloin brochettes, herb oil $31

Pistachio-crusted pork tenderloin brochettes with apple-onion compote $29

Soup shooters (served hot or cold) – green pea and mint with pancetta or

apple ginger with cinnamon cream $26

Duck confit crostini with balsamic reduction $31

Seared jumbo scallop pancetta crumble and cranberry tapenade $34

Lobster tail shooter – butter-poached Atlantic lobster, with tarragon

vanilla butter sauce $38

Mini crab cakes with mango aioli $34

Roasted vegetable, herb and goat-cheese crostini $26

Melted brie and wild berry crostini $26

Chef’s choice of premium seasonally inspired canapés $29

Cold

Smoked salmon crostini with dill, cream cheese, capers and red onion $36

Wild mushroom bruschetta with white truffle oil and shaved parmesan $26

Ahi tuna tartar with capers and dill crème fraiche $34

Fresh-shucked oysters with chili vodka mignonette $43

Prosciutto with pickled veg slaw and goat cheese, blackberry jelly $29

Apricot chutney and goat-cheese crostini $29

Heirloom tomato* and bocconcini skewer with basil pesto

and extra virgin olive oil $29

Cashew chicken roulade with dried cranberries, wild mushrooms, and smoked sea salt $31

Chef’s choice of premium seasonally inspired canapés $29

*Available May - September only

Canapés are priced per dozen and do not include 18% service charge + 13% HST

MENU CANAPÉS


Group Dinner Menu, Plated Service

Entire group to have: ONE Soup or Salad plus ONE Main Entrée and ONE Dessert. (Please add together the price per course to get the total price per person + gratuity and taxes) (A fourth-course option is available) Group Plated, Spring & Summer (April 15 – September 30)

Soups and Salads Classic Caesar salad – hearts of romaine, Caesar dressing, parmesan, house-made croutons and lemon $12 Mixed greens salad – artisan-mixed baby lettuces, Dijon balsamic house dressing, pea shoots, and strawberries $11 Baby spinach salad with seasonal fruit, goat cheese, wild berry and honey dressing $11 Heirloom tomato and bocconcini salad, fresh basil, balsamic, extra virgin olive oil, smoked sea salt $12 Green pea and pancetta soup with chive oil and crème fraîche $10 Chilled melon and mint soup with toasted cashews and goat cheese $10 Asparagus and tarragon veloute with caramelized onion and toasted almonds $10 Lobster and crab bisque with brandy with brandy and truffle oil $12 Group Plated, Fall & Winter (October 1 – April 14)

Soups and Salads Winter greens salad with spiced, poached pear, candied walnut, blue cheese and a aged balsamic dressing $11 Classic Caesar salad – hearts of romaine, Caesar dressing, parmesan, house-made croutons and lemon $12 Organic greens salad with roasted beets, caramelized apples, and spiced apple-cider vinaigrette $11 Empire apple and ginger soup with crispy apple chips $11 Butternut squash soup with maple crème fraîche, crispy leeks $10 Yukon gold potato and double-smoked bacon soup with rosemary oil and crispy potato $11 Lobster and crab bisque with brandy and lemongrass essence $12

Prices and menu items subject to change. Prices do not include 18% service charge + 13% HST

MENU APPETIZERS


Group Buffet Dinner (20 person min.)

Salads Artisan organic greens with selection of dressings $5 Caesar Salad $6 Potato salad with roasted corn and grainy mustard $5 Mediterranean pasta salad with roasted vegetables, olives, herbs, and feta cheese $5 Creamy coleslaw with fennel, apple, and cabbage $5 Traditional Greek Salad $6 Caprese Salad– boccocini cheese, Roma tomato and basil $6 Chick Pea Salad– curried chick peas, red onions, peppers and cilantro $5 Soups Roasted butternut squash $6 Wild mushroom and truffle $7 Potato and leek with pancetta $6 Roasted apple and ginger $6 Chicken noodle $6 Prime rib and barley $7 Prices and menu items subject to change. Prices do not include 18% service charge + 13% HST

MENU APPETIZERS

Planning Notes: Unless otherwise indicated, please add each course to the next to determine the overall price per person (I.e. Salad @ $8 + Entrée @ $28 + Dessert @ $8 = $44/person). The same premise applies to the buffet items.

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MENU MAIN ENTRÉES

Group Plated Dinner Menu

Entire group to have: ONE Soup or Salad plus ONE Main Entrée and ONE Dessert (please add together the price per course to get the price per person + gratuity and taxes); (A fourth-course option is available)

Spring & Summer (April 15 – September 30) Main Entrée Pan-Seared Chicken Supreme – fresh stone-fruit salsa, organic mixed grains, local seasonal vegetables $34 Grilled Beef Tenderloin – lemon oregano fingerling potatoes, merlot demi glace, local seasonal vegetables **at market price, ask your coordinator Pan-Seared Halibut – asparagus and lemon risotto, parsley and pine nut pesto, local seasonal vegetables $49 Local Lamb Rack – blackberry gastrique, herb-roasted fingerling potatoes, spiced local corn purée, and local seasonal vegetables $47 Pork Tenderloin – with organic rainbow Swiss chard, prosciutto-wrapped, served with caramelized apple relish, fingerling potato confit, blackberry-apple gastrique $35 Skewer of Jumbo Shrimp and Scallops – Malibu rum citrus glaze, warm wild-rice salad, local seasonal vegetables $39

Group Plated Fall & Winter Dinner Menu (October 1 – April 14) Main Entrée Stuffed Ballontine of Chicken – stuffed with cranberries and apricots, with a toasted cashew and honey crust, leek, bacon and lentil ragout, with sundried cranberry vinaigrette , local seasonal vegetables $34 Local Muscovy Duck Breast – honey and cardamom glazed, with cranberry, thyme cornbread, wild mushroom ragout, blackberry gastrique, local seasonal vegetables $37 AAA Canadian Prime Rib (served medium/well) - lemon oregano fingerling potatoes and seasonal vegetables $37 Whole Roasted and Stuffed Beef Tenderloin –with mushrooms and caramelized onions, served with gratin potato, red wine demi glace, and local seasonal vegetables **at market price, ask your coordinator Pickerel – wild mushroom risotto, butter-roasted leeks, and Romesco sauce, with local seasonal vegetables $37 Braised Local Lamb Chops – herb-roasted fingerling potatoes, maple parsnip purée, braised purple cabbage, and herb lamb demi glace $37 Prosciutto-Wrapped Pork Tenderloin – with yukon gold mash, apple relish, blackberry gastrique, local seasonal vegetables $35 Walnut-Crusted Seared Jumbo Sea Scallops – with pancetta risotto, local seasonal vegetables, lemon herb oil $39 Prices do not include 18% service charge + 13% HST

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Planning Notes: You may wish to offer your guests a choice in their menu. We can accommodate this with some stipulations. The entire group must all have the same soup or salad and dessert. The same starch and vegetables must accompany the different entrees. You must have the pre-selected choices (total numbers of each entrée) to us one week in ad-vance of your wedding. Guests selections must also be identified “at the table” - ask our wedding professionals about the best way to accommodate this.


MENU MAIN ENTRÉES

Group Buffet Dinner Menu (20 person min.)

Main Entrées Merlot-Marinated Beef Tenderloin with caramelized onions, demi glace **at market price, ask your coordinator Roasted Chicken Breast with tomato basil sauce and Parmigiano-Reggiano OR wild mushroom and leek ragout $28 Roasted Turkey with stuffing and turkey gravy $27 Roasted Pork Tenderloin with honey-sesame glaze $29 Maple Pecan-Crusted Atlantic Salmon $30 Shrimp and Scallop Stir-Fry with seasonal vegetables and rice $30 Prime Rib au Jus and Horseradish $36 Whole Roasted Leg of Lamb with roasted garlic and rosemary $29 *make any of the above a chef attended carving station for an extra $3 per person, 20 person min., except stir fry (take $10 off a second main course on a buffet meal) All of the Main Entrées are served with local seasonal vegetables and choice of one of the following: Herb and roasted garlic mashed potatoes OR Gratin potatoes OR Steamed basmati rice OR Wild rice blend OR Herb-roasted fingerling potatoes (additional choices at $4.00 each per person) Pasta Linguini Chicken Alfredo with wild mushrooms and leeks $13 Penne with Roasted Italian Sausage and Peppers $13 Baked Mac and Cheese with bacon and green peas $13 Rigatoni with Shrimp, Scallops, Crab, and Clams with a creamy tomato sauce $17 Penne with Grilled Steak with sautéed mushrooms and onions, and grainy mustard-cream sauce $16 Fusilli with Roasted Seasonal Vegetables, pesto, and local goats cheese $13 Lasagne – traditional Bolognese sauce or roasted vegetable $15 Prices and menu items subject to change. Prices do not include 18% service charge + 13% HST


MENU DESSERT

Planning Notes: You are welcome to bring a wedding cake in for your wedding and incorporate it any way you wish. Many couples opt to serve their cake as part of a late night buffet with coffee and other food items. We can supply plates and cutlery for this on a self-served basis. If you wish to serve your cake as dessert, we charge “cutting fee” of $3.00 per person. We will garnish the plate for an additional $4.00 per person.

Group Plated Dinner Menu

Entire group to have: ONE Soup OR Salad plus ONE Main Entrée and ONE Dessert (please add to-gether the price per course to get the total price per person + gratuity and taxes) (A fourth-course op-tion is available) Spring & Summer (April 15 – September 30)

Plated Desserts Classic lemon tart, berry coulis $8 Baked stone-fruit crisp with vanilla ice cream $8 Dark chocolate and sea-salt caramel torte $9 Raspberry crème brûlée with white chocolate shavings $9 Fresh macerated seasonal berry parfait with crème fraîche $9 Group Plated Fall & Winter Menu (October 1 – April 14)

Plated Desserts Dark chocolate and sea-salt caramel torte $9 Sticky toffee pudding with caramel rum sauce $9 Spiced crème brûlée with gingersnap $9 Pear and apple crisp with vanilla ice cream $8 Maple pecan pie with crème anglaise $9 Group Buffet Menu (20 person min.)

Buffet Desserts Classic lemon tart, berry coulis $5 Baked stone fruit crisp $5 Raspberry crème brûlée with white chocolate shavings $6 Fresh macerated seasonal berry parfait with crème fraîche $6 Dark chocolate and sea salt caramel torte $5 Sticky toffee pudding with caramel rum sauce $5 Spiced crème brûlée with gingernap $6 Pear and apple crisp with vanilla ice cream $6 Maple pecan pie with crème anglaise $6 Domestic and imported cheese mirror with fresh fruit, nuts, and breads $8 Assorted dessert squares $5

*Minimum choice of two options required. Prices do not include 18% service charge + 13% HST

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Planning Notes: We would be happy to circulate to your guests with trays of wine (sparkling, red, or white), or provide full bar service with a wide range of options. You will be charged on a consumption basis for all beverages through the event. We stock the bar and supply the staff for the bar service, and take care of serving wine with dinner (if desired). Spe-cial requests will be accommodated wherever possible.


BAR SERVICE Domestic Bottled Beer: Canadian, Coors Light, Blue, Blue Light, Budwieser, Bud Light, $7.50 Premium Bottled Beer: Corona, Mill Street Organic, Mill Street Tankhouse $9.00 House Brands Alcohol (1 oz.): Wiser’s Deluxe, Tanqueray Gin, Polar Ice Vodka, Bacardi Rum $7.50 Premium Brands Alcohol (1 oz.): Crown Royal, Captain Morgan’s Dark & Spiced, Johnny Walker, Absolut Vodka, Bombay Sapphire $9.00 Deluxe* Brands Alcohol (1 oz.): Glenfiddich Scotch, Grey Goose, Johnny Walker Black, Courvoisier $10.00 Coolers* (by the Bottle): Mike’s Hard Lemonade, Smirnoff Ice, Bacardi Breezer (orange), Waupoos Cider, Strongbow Cider $9.00 House Wine (by the glass): Inniskillin Pinot Grigio, Inniskillin Cab Shiraz $9.00 Liqueurs*: Bailey’s, Grand Marnier, Kahlua $9.00 **Must be requested prior to event Cocktails*: (Caesars, Singapore Sling, Whisky Sour, Long Island Iced Tea) $9.00 Soft Drinks: Pepsi, Diet Pepsi, Ginger Ale, 7-Up AND Juices: Orange, Cranberry, Grapefruit, Clamato from $3.00 — up *On request only, not part of a regular bar set up. Prices to change without notice.

18% service charge will be added for Host Bar pricing (A bartender fee will apply for cash bar functions.)

WINE WITH DINNER Our house wines are Inniskillin Pinot Grigio, Inniskillin Cab Shiraz . They are available at $34.00/bottle (for planning purposes we estimate two glasses per guest with dinner on average). Other wines that we carry change each season to reflect our menu. Please ask for our current list to make your selection. If you have a favourite that is available through the LCBO, we would be happy to source it for you and of-fer it at our regular retail pricing.

BEVERAGE SERVICE

How about a Signature Drink? Let us suggest a “Love Potion” for you and your guests. Better yet, give us your recipe!

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Planning Notes: DJ services are the most common but your entertainment could take any form: a live band, a string quartet, pre-recorded music on your own device. We would be happy to recommend a number of service providers in the area. Please keep in mind your group will vary in age and musical tastes - let whatever professional you choose exercise best judgment in choosing what to play to get your guests on their feet. Be sure to keep informed to what you choose. This will ensure that the service you select fits in the space and allows for the number of guests you expect to host.


CATERING &LATE NIGHT MENU Buffet Platters & Bars

Smoked Salmon - $14/person (4 oz. smoked salmon per person) pacific smoked salmon, shaved red onion, capers, fresh dill, cream cheese, lemon, fresh bread Chilled Seafood - $20/person (4 oz. seafood per person) includes mussels, marinated squid, lobster, smoked salmon, crab legs, grilled salmon, baby clams Charcuterie - $13 person (3 oz. meat per person) selection of Pingue prosciutto, capicolla, pancetta, salami, bressola, & specialty meats, mustards, cornichons, marinated olives, fresh breads Domestic and Imported Cheeses - $11/person (3 oz. cheese per person) selection of domestic and imported cheeses, fruit, nuts, fresh breads Antipasto - $15/person - (6 oz. per person total) selection of specialty meats, grilled marinated vegetables, marinated olives, cheeses, house made dips

Crudités and Dips - $7/person (8 pc. per person) fresh cut vegetables with house dip

Poutine Bar- $8/person

Grilled Cheese Bar- $7/person grilled cheese sandwiches and grilled cheese and bacon sandwiches

Pizza Bar- - $12/person (2 pc. per person) Pepperoni pizza, vegetable pizza, cheese pizza and BBQ chicken pizza

Late Night Fajita Bar (build your own) $20/person (4 per person) spiced chicken breast, sautéed peppers and onions, shredded cheese blend, sour cream, salsa, diced tomato, shredded lettuce, small tortilla shells

To Consider: What can you offer your guests to nibble on to refuel after all that dancing? What appeals to you? In the past, we have created sweet tables with fruit/desserts; “greasy” snacks like pizza, or poutine; and “traditional” snacks such as sandwiches with veggies and dip. The choices are endless. Some of the possibilities are listed here. Ask us about your favorites and we’ll be happy to put together a personalized late-night offering.

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Planning Tips: There are 52 rooms at The Gananoque Inn & Spa. We would be happy to set aside a block of up to 15 rooms for your guests to make their own reservations. Rooms will be held for up to 45 days before your wedding for your guests to book. As our check in time is after 3 pm, we ask that you start your ceremony no earlier than 4 pm to allow your guests time to check in should they only be travelling the day of your wedding. Consider those times also as you plan where you will get ready on the day of your wedding.

ACCOMMODATION



SERVICE PROVIDERS Beauty / Hair: Absolutely Hair & Spa; phone: 613.382.1142 Rapunzels Studio of Hair Design; phone: 613.382.8515; www.rapunzelconcept.com Corner Stone Hairstylists; phone: 613-382-7736

Boat Charters: Gananoque Boat Line; phone: 888.717.4837; www.ganboatline.com

Cakes: Cakes by Krista (Cards’ Bakery); phone: 613.544.4448; www.cakesbykrista.com Dolci Fiori; phone: 613.530.2202; www.dolcifiori.com Sassy Sweets; phone: 613-453-7895; www.sassysweets.ca

Chair Covers: Bridal Creations; phone: (613) 546-9149; www.bridalcreations.ca

DJ Services: Chico and the Machine; phone: 613.544.6503; email: [email protected] Quality Entertainment; phone: 613.526.8742; www.qedj.com Sound on Sound Productions; phone: 613.532.7653 www.soundonsound.ca

Florists: LSP Designs; phone: 613.545.0962; www.lspdesigns.com Magnolia Flowers; 613.382.8181; www.magnoliaflowers.ca

Limousine Services: McCoy-Tower Limousine Services; phone: 613.384.LIMO (5466); www.mccoy-tower.ca

Live Music: Allegro Strings; phone: 613.968.6168 Quartessence - a string quartet; phone: 613.389.7925; www.quartessance.net Triola Trio; phone: 613.389.7925; www.triolatrio.blogspot.com

Officiants (Ministers): Rev. Allister Rose; phone: 613.345.2771 Rev. Oscar Simpson; phone: 613.374.2178 Beth Sirett; phone: 800.545.3681; Mary E. Price; phone: 289-251-5190

Photographers: Forbes Creative; phone: 613.540.3700; www.forbesphotographer.com Eden Grove Photography; phone: 613.382.2501; www.edengrovephotography.com Kyla Turner Photography; phone: 613-532-5952; http://kylaturner.com http://kylaturner.com/gananoqueinn

Planning Notes: We have worked with each of the service providers noted in this brochure and know them to be professional and reliable. Please note you must contact each business on your own and will have an individual contract with each supplier you choose to book.

The Gananoque Inn & Spa assumes no responsibility for failure to meet any contract signed with an individual service provider.

http://kylaraymond.com/

http://kylaturner.com/gananoqueinn

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FREQUENTLY ASKED QUESTIONS Q: How much is the rental fee for the St. Lawrence Room? A: Saturdays from October 1 – May 31 = $1000.00 ($700 for all other days of the week); Saturdays from June 1 – September 30 = $1200.00 ($800 for all other days of the week) Q: How much is the rental fee for the tent? A: It varies by the size required for the number of guests at your wedding. For most of the weddings held here the rate range is between $990 and $1450. This includes taxes and the chair set-up. Q: Can we cancel the tent if it’s a nice day? A: We rent our tents through an outside local company and must secure this rental about six months in advance of your wedding. You are welcome to cancel this service within three months of your wedding but you will still pay the full charge. For a wedding of 100 guests it takes three to five hours to set up the tent and the chairs so it is not something that can be “played by ear”. And yes, the weather forecast is often unpredictable.. Q: Can we get colored linen? A: We supply all-white linen/napkins. You are welcome to bring in other colors through an outside supplier. Q: When can we get in to decorate? A: We do all the decorating for you, leaving you free to spend the day visiting and relaxing with friends and family. Should you wish to decorate we can arrange set up times. Q: When can my guests make their reservations? A: Anytime from the time we block them. Rates will likely be established six months in advance of your wedding. Please let your guests know they will have until 45 days prior to your wedding to make these reservations then any not reserved by your guests will be released for general sale. Q: Can I or my guests check in prior to your guaranteed check in of 3 pm? A: We take great pride in ensuring our rooms are thoroughly cleaned for your arrival. As our check-out time is prior to 11am, we need this time from 11am - 3 pm to clean all of our rooms. Early check-in can be requested, but cannot be guaranteed. Q: Is there a “ready room” for the bride/bridal party? A: As we are the only hotel within the town of Gananoque directly on the water, space is at a premium and all of our rooms are put to good use by guests wanting to be as close to the river as possible. Our other spaces are for our behind-the-scenes staff working hard to make your event run as smoothly. You would be wise to book overnight accommodation for both the night before and the night of your wedding to ensure a stress-free space for the wedding day preparations. Q: Can you accommodate vegetarian or allergy requests? A: Yes, we want all of your guests to have a good experience with us during your day. Be sure to ask them to let you know prior to arrival of any special dietary requests. Q: When must all deposits be paid? A: Not all weddings are booked on the same time schedule, so this is somewhat difficult to answer. If you booked one year in advance (say, on August 1 for the following August 1) we would require a non-refundable of $1000 one month from booking with us (i.e. On September 1); another $1000 would be required in January of the following year; three months before the wedding, we would require 50% of the balance of your booking; final payment would then be required one week prior to your wedding. Q: When will the menu be confirmed? A: Menu prices and items are subject to change and will be confirmed three months prior to your event. The prices reflect one menu being served to the entire group. Q: What if we want a winter wedding? A: Winter weddings are beautiful here. It’s like having everyone over to your home but someone else cleans up! In the off-season you may rent a combination of the Watermark Restaurant and the St. Lawrence Room for a combined rental fee of $2500.00. The Watermark Restaurant, with a capacity of 88, is only available for weddings in the off-season (approximately November 1- April 30).

Please contact our wedding professionals for more information.


EAT. DRINK. BE MARRIED. · 2018. 11. 21. · Pork Tenderloin – with organic rainbow Swiss chard,...

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Transcript of EAT. DRINK. BE MARRIED. · 2018. 11. 21. · Pork Tenderloin – with organic rainbow Swiss chard,...