2016 - doubletree · complete set-up of ballroom including tables, chairs, table settings, and...

2016

DOUBLETREE BY HILTON BURLINGTON

WEDDING INFORMATION

Thank you for considering the Doubletree by Hilton Burlington for your special day.

Our personal and caring attention to detail is surpassed only by our

hospitality in planning a memorable occasion.

Here at the DoubleTree, you can depend on our staff being solely dedicated to you and

your guests with our One Bride at a Time policy. Your experienced wedding planner

will guide you through the planning of every detail from menus, room set-up and

seating arrangements, beverage requests, décor, and any other requests.

We can also help you prepare for your rehearsal dinner, plan an after-wedding brunch,

and arrange a private room block for the guests.

All of our events are individually designed for your special day to be celebrated

in your very own special way with our professional and knowledgeable staff.

We look forward to helping guide you to your dream of a most beautiful and

memorable event and look forward to working together on making your wishes come true!

While reviewing our information you will find answers to:

Wedding Services and Amenities

Frequently Asked Questions when planning a Reception in our Garden Ballroom

Referral Sheet for DJ’s, Florists, Cake Specialists, Photographers and Transportation that we

have worked with in the past

Directions to our hotel

All Prices are Subject to Applicable Taxes and 19% Service Charge

DoubleTree by Hilton Burlington

January 1, 2016 802-660-7552, 802-660-7533 (fax)

WEDDING RECEPTION

SERVICES & AMENITIES INCLUDE

Choice between three tiered-wedding packages

Dedicated catering manager to assist with event planning and seasoned, professional banquet

staff

One-Bride-At-A-Time Philosophy – we only host 1 wedding at a time

Convenient location

Ample complimentary parking

Elegant ballroom that can accommodate receptions up to 230 guests

Floral courtyard with cedar gazebo

Complete set-up of ballroom including tables, chairs, table settings, and centerpiece options

Receptions include white or off-white table linens plus choice of colored napkin at no

additional charge

Complimentary cake-cutting and service

Full list of recommended vendors

Diagram provided to assist with table arrangements/assignments

Private Group Room Blocks available with choice of standard or suite rooms at a discount rate

Personalized online reservation link (POG)

Indoor pool, fitness center, and hot tub



January 1, 2016 802-660-7552, 802-660-7533 (fax)

GUIDELINES & CONDITIONS

Thank you for your consideration of the DoubleTree by Hilton Burlington as a venue for your special

day. Our goal is to guarantee the highest standards of professionalism, food quality and service, and

sophisticated elegance for you and your guests. With this in mind, please note the following

information:

Guarantee

The final guarantee of guests for your wedding reception is due at least three business days in

advance. At this time we will need to know the number of adults and children attending as well as the

number of guests for each meal option (if applicable).

Final Meeting

We schedule a final meeting with each of our brides and grooms at least three business days prior to

their wedding day so that we can review all final details. At this meeting we will review your final

guest count, diagram/room set-up, confirmation of agenda, and any other important details. We ask

that you bring items such as place cards, diagram, guest book, favors, champagne glasses, cake

servers, décor, etc. with you to your final meeting so that we can take care setting up these final

touches for your big day.

If you are planning a ceremony with us, a rehearsal will be scheduled for the day before your wedding.

Your bridal party and Justice of the Peace must be in attendance for the rehearsal.

Alcoholic Beverages

The DoubleTree is responsible for the sale and service of all alcoholic beverages under Vermont State

Liquor Laws. No outside alcoholic beverages shall be brought into the reception room from outside

sources by the patron or attendees. If we see outside alcohol being consumed our servers will ask that

it be removed from the premises. We do not allow shots at the bar.

Service Charge / Taxes

All food and non-alcoholic beverage items are subject to 19% gratuity, 1% city and 9% Vermont State

Rooms and Meals tax. Sales and use tax is 7% and tax on alcoholic beverages is 11%. Service charge is

also taxable.

Payment / Deposit

There is a $1,000 non-refundable deposit required at the time you sign your contract. The second

deposit of $1,000 is due 6 months prior to your wedding reception. Final payment will be due at your

final meeting with your coordinator, based on final guest count provided at the time of guarantee. We

accept cash, check, or credit card.



January 1, 2016 802-660-7552, 802-660-7533 (fax)

FREQUENTLY ASKED QUESTIONS

How many guests can your Garden Ballroom accommodate?

Our Garden Ballroom can accommodate a wedding reception of up to 230 guests at round tables of 10

with space for a dance floor and head table of up to 16 guests. For weddings with over 150 guests in

attendance a private room will be reserved for your cocktail service area.

Do you have a location for a wedding ceremony?

Yes, we have a beautiful garden courtyard that is located directly adjacent to our ballroom. Our

courtyard provides the ideal space for seasonal outdoor ceremonies and there is a beautiful cedar

gazebo which is great for after-ceremony photos. Seating in the courtyard is limited. There is a $400+

tax rental fee on the courtyard and in case of inclement weather the ceremony would be performed in

the same room as your reception.

Do you have wedding packages?

One thing we find to be true with every Bride is that she wants to be unique and have this moment in

time be her very special day. With the guidance of our experienced team we can help you plan an

individual menu with all the enhancements of hors d’oeuvres, wine service, and beverage service to

meet your individual preference. For all weddings, the bride and groom will get a suite for the

wedding night complimentary of the DoubleTree by Hilton Burlington.

What is the cost per-person for a wedding reception?

The cost per-person varies and depends on a few different factors. The meal offered (plated or buffet),

hors d’oeuvres selected, and any bar service hosted by the bride and groom can help you gauge your

per-person cost.

We do require a $2,000 - $4,000 food minimum for each wedding depending on expected number of

attendees and requested date.

Will we have a choice of menu items?

Yes. For plated meals you may select 2 entrees from the banquet menu. An additional $2.00 per

person fee will be added if you select a 3rd entrée, subject to 19 % service charge and prevailing 1%

city and 9% Vermont State Meal Taxes. No more than 3 items can be selection. A guarantee for each

entrée selected must be confirmed 3 days prior to your event. Individual place cards confirming

choices are required. Note: menus and pricing for 2017 weddings are subject to change.

Can we bring in our own food?

We have a no outside food/beverage allowed policy. We do make exceptions for wedding

cakes/desserts. See your planner for more details.



January 1, 2016 802-660-7552, 802-660-7533 (fax)

How long is a typical wedding reception?

Is there a fee for additional time?

A typical wedding reception lasts 5.5 hours from the start of cocktail hour to the end of the night.

Additional time can be added on at $300+ tax per hour. You do not need to decide this ahead of time.

See how you are feeling the day/night of your reception and let our friendly staff know if you are

interested in extending. Please note: You must also check with your DJ about extending and there will

most likely be a separate fee for the DJ to extend.

How do I plan my room set-up and seating arrangements?

As we work through the planning process our wedding coordinator will provide you with diagram

options based on your tastes for room set-up. There are a few options when it comes to where the

head table/sweetheart table, dance floor, and bar(s) are set-up; please don’t hesitate to share your

ideas for how you envision your picture-perfect day and our coordinator will work with you on

building a diagram to suit your needs.

Diagrams will display numbered tables, based on your estimated attendance. We ask that you use this

diagram to complete your seating arrangements and use the arrangements to complete your place

cards. Place cards are required for both plated and buffet meals and should include the following:

Guest Name, Table Number, and Meal Choice (meal choice only required for plated meals). We also

request that place cards be put in alphabetical order.

What arrangements are done by the hotel?

What do I have to arrange?

We arrange all details of food and beverage service including bar, hors d’oeuvres, dinner, late-night

snacks, etc. We also arrange all table linens and napkins. Included in our wedding information is a

distinguished list of vendors that we have worked with for past weddings, but by no means do you

need to choose someone off the list provided! You will be responsible for selecting/arranging/ hiring

your DJ (or band), your wedding cake, flower arrangements, photo booths, and Justice of the Peace (if

applicable).

When can I set-up for my wedding reception?

We like to set-up the room for you so that you can focus on all of the other details that go into making

your day perfect! We ask that you bring all place cards, guest books, favors, etc. with you to your final

meeting so that you can get it off your hands and into ours!

What time can vendor’s set-up?

Typically we can accommodate vendor set-up – such as DJ and Cake – at least 2 hours prior to the

start of the reception.



January 1, 2016 802-660-7552, 802-660-7533 (fax)

Do I offer my vendors a meal?

It is customary to include a meal for your DJ, Photographer(s), Justice of the Peace (if applicable) or

any other outside service staff that may be assisting in your special day. These guests should be

offered a meal choice just as your guests would be and included in the final count given to the hotel.

What equipment do I need to rent?

The DoubleTree by Hilton Burlington offers full service catering including meal preparation, staff,

tables, chairs, white linen, dance floor, and risers for the head table, if desired. Should you wish for

additional décor or treatments, we can provide information on where you can rent such items. At the

discretion of the hotel, a fee may be incurred for additional set up and will be confirmed at time of

review.

Is there anything that you don’t allow for a wedding reception?

We have a no open flame policy (inquire for more details). We also ask that you not use glitter for any

decoration as it can be extremely difficult to clean-up.

What is your refund or cancelation policy?

We truly hope that we will never have to discuss a cancelation with you prior to your special day, but

should you need to post-pone your wedding due to illness, deployment, or a death in the family, we

would be happy to work with you to reschedule a date. Cancelations for any other reasons will result

in a forfeit of deposit(s).

Do you offer discounted overnight rooms for wedding guests?

We would be happy to offer a block of rooms at a discounted rate for your guests coming to town for

your wedding day. The rate offered is based on availability and time of the year. If interested, you will

be connected with our Director of Sales for more information.

I want to have a breakfast for my guests the day after the reception, how can I do that?

It is common for the Bride or Groom’s family to want to invite special guests to a farewell breakfast

the morning after the reception. There are several ways an event can be planned. Breakfast and/or

brunch menus can be provided upon request. Space is offered on an availability basis.

As you begin your new life together, let us assist you in planning a day to remember. Please feel free to

contact me directly at 802-660-7551 or [email protected] with any questions or to schedule

a site visit to view our space. I look forward to working with you!

Jen Bober

Catering Sales Manager



January 1, 2016 802-660-7552, 802-660-7533 (fax)

DoubleTree Wedding Tiers

Tier 1 – Something Borrowed

Listed Menu Prices Include:

Champagne or Sparkling Cider Toast

Votive Candle Centerpieces

Choice of White or Ivory Linen

& Colored Napkin Choice

Complimentary overnight suite for bride and groom

Tier 2 – Something Blue


Upgraded Centerpiece Option



Chair Covers


Add $6 per person

Tier 3 – Something New


Upgraded Centerpiece Option



Chair Covers

One complimentary hot or cold passed hors d’oeuvre (choose from chef’s selection)


Add $8 per person



January 1, 2016 802-660-7552, 802-660-7533 (fax)

PLATED DINNER

WEDDINGS

All entrées include warm rolls with sweet cream butter, a dessert selection, and freshly brewed Green Mountain Coffee Roasters regular, decaffeinated, herbal teas.

Select One Starter Option Strawberry Spinach Salad

Tossed Garden Salad with Ranch & Balsamic Vinaigrette Dressing

Chilled Green Bean, Cranberry, & Sunflower Seed Salad

Tomato & Mozzarella with Fresh Basil

Cherry Tomato & Corn Salad

Caesar Salad

Beef Barley Soup

Chicken Vegetable Soup

Butternut Squash Soup

Roasted Garlic Tomato Parmesan Soup

Vegetarian Corn Chowder

Vegetarian Minestrone Soup

Select Entrées DoubleTree Hotel provides up to two (2) entrée selections per banquet.

If requesting three (3) entrée selections, a $2.00 per person surcharge will apply

BEEF/PORK

Baked Stuffed Pork Loin with diced apple stuffing and served with demi-glaze $35.00

Herb Encrusted Pork Loin rolled in a medley of herbs, slow roasted and served with pork jus lis $35.00

Seared Apple Onion Pork Chops Boneless center cut pork chops, seared with a brown sugar and cinnamon glaze and topped with apples, and caramelized onions $35.00

Asian Steak sliced grilled sirloin steak napped with Portobello and Button Mushrooms $35.00

Pepper Blast Sirloin seasoned and grilled 8 oz. sirloin steak with a homemade red pepper chutney $35.00

Garlic Infused Seared Sirloin of Beef Medallions sliced and served with a pancetta merlot reduction $35.00

Bellissimo Grilled Sirloin grilled 5 oz. boneless sirloin marinated with olive oil & herbs and served with Béarnaise $35.00

Slow Roasted Prime Rib a 10 oz. prime rib served with au jus $41.00

Filet Mignon grilled to perfection, medium-rare or medium (please specify), served with Béarnaise sauce $41.00

POULTRY

Roast Turkey with traditional servings of sage dressing, home-style gravy and cranberry sauce $32.00

Harvest Chicken baked chicken breast stuffed with bacon, apples and Cabot Cheddar Cheese, served with cider demi-glace $33.00

Chicken Champagne boneless breast of chicken stuffed with asparagus, Prosciutto and Brie, lightly breaded, baked and served with a light champagne sauce $33.00

Chicken à la Florentine lightly breaded boneless breast of chicken, sautéed & layered between mozzarella, fresh spinach, shallots and served with a garlic cream sauce $34.00

Chicken Marsala boneless breast of chicken with mushrooms in a Marsala wine sauce $34.00

Sugar House Chicken sautéed boneless chicken breast topped with seasonal apples, Cabot Cheddar Cheese and a Maple-apple cider demi-glace $34.00

Maple-Mustard Statler Chicken Maple mustard marinated char-grilled statler chicken breast $34.00

Our Gluten-Free Options. All Prices are Subject to Applicable Taxes and 19% Service Charge

Some entrées can be prepared gluten-free with advance notice. DoubleTree by Hilton Burlington

January 1, 2016 802-660-7552, 802-660-7533 (fax)

PLATED DINNER (CONTINUED)

WEDDINGS


FISH

Honey Mustard Glazed Salmon served on a bed of wilted kale $37.00

Sesame Encrusted Salmon crusted with sesame seeds and glazed with teriyaki sauce $38.00

Maple Glazed Salmon maple marinated fillet of salmon baked with a sweet and salty glaze $38.00

Cape Cod Scrod served with a lemon crumb topping $38.00

Crab Cake two spinach and parmesan crab cakes (3 oz. each) served golden brown atop a cucumber red onion relish $38.00

Filet Mignon and Salmon Duo petit grilled filet with brandied green peppercorn sauce and poached salmon with a light lemon sauce $45.00

Grilled Filet Mignon and Baked Stuffed Shrimp stuffed with scallops and shrimp $45.00

PASTA/VEGETARIAN

Penne Pasta Primavera Alfredo penne pasta tossed with seasonal fresh vegetables in Alfredo sauce $30.00

Stuffed Portabella Mushroom filled with spinach, mozzarella and parmesan cheese $30.00

Homestyle Mac & Cheese a classic macaroni and cheese made with Cabot Cheddar Cheese topped with a breadcrumb topping $30.00

Vegetable Wellington mushroom duxelles with asparagus and sweet red pepper, wrapped in puff pastry and served with a pesto cream sauce $30.00

Pesto Pasta with Sundried Tomatoes farfalle pasta tossed in a pesto and roasted garlic tomato sauce with pine nuts, vine-ripened yellow and sundried tomatoes, and fresh mozzarella $30.00

Select One Vegetable Option

Fresh Asparagus with

Carrot Matchsticks

Braised Greens & White Beans

Steamed Green Beans

Glazed Carrots

Roasted Carrot, Parsnips & Sweet Onion Medley

Roasted Winter Squash with Brown Sugar Glaze

Medley of Vegetables

Select One Starch Option

Twice Baked Potatoes with Cheese

Mashed Potatoes

Mashed Sweet Potatoes with Apple

Garlic & Cabot Cheddar Cheese Mashed Potatoes

Oven Roasted Red Bliss Potatoes

Oven Roasted Sweet Potato Wedges

Cheesy Twice Baked Sweet Potatoes

Long Grain Wild Rice

Rice Pilaf



January 1, 2016 802-660-7552, 802-660-7533 (fax)

DINNER BUFFET

WEDDINGS


Buffets have a 25-guest minimum requirement. For buffet groups less than 25-guests, a $50.00 labor charge will apply.

Select One Served First Course Option

Strawberry Spinach Salad Tossed Garden Salad with Ranch &

Balsamic Vinaigrette Dressing




Caesar Salad

Beef Barley Soup

Chicken Vegetable Soup

Butternut Squash Soup

Roasted Garlic Tomato Parmesan Soup

Vegetarian Corn Chowder

Vegetarian Minestrone Soup

Select One Buffet Salad Option Tossed Garden Salad with Ranch & Balsamic Vinaigrette Dressing


Asian Noodle Salad with Mandarin Oranges & Cashews



Caesar Salad

Tossed Antipasto Salad

Farfalle Pasta Salad

Maple Poppy Coleslaw

Asian Slaw

Red Bliss Potato Salad

Select One Vegetable Option

Fresh Asparagus with

Carrot Matchsticks

Braised Greens & White Beans

Steamed Green Beans

Glazed Carrots

Roasted Carrot, Parsnips & Sweet Onion Medley

Roasted Winter Squash with Brown Sugar Glaze

Medley of Vegetables

Select One Starch Option

Twice Baked Potatoes with Cheese

Mashed Potatoes

Mashed Sweet Potatoes with Apple

Garlic & Cabot Cheddar Cheese Mashed Potatoes

Oven Roasted Red Bliss Potatoes

Oven Roasted Sweet Potato Wedges

Cheesy Twice Baked Sweet Potatoes

Long Grain Wild Rice

Rice Pilaf



January 1, 2016 802-660-7552, 802-660-7533 (fax)

DINNER BUFFET (CONTINUED)

WEDDINGS


Buffets have a 25-guest minimum requirement. For buffet groups less than 25-guests, a $50.00 labor charge will apply.

BEEF/PORK

Asian Steak sliced grilled sirloin steak napped with Portobello and Button Mushrooms Garlic Infused Seared Sirloin of Beef Medallions sliced and served with a pancetta merlot reduction Bellissimo Grilled Sirloin grilled 5 oz. boneless sirloin marinated with olive oil & herbs and served with Béarnaise sauce Baked Stuffed Pork Loin with diced apple stuffing and served with demi-glaze

Herb Encrusted Pork Loin rolled in a medley of herbs, slow roasted and served with pork jus lis Seared Apple Onion Pork Chops Boneless center cut pork chops, seared with a brown sugar & cinnamon glaze and topped with apples, and caramelized onions

POULTRY

Roast Turkey with traditional servings of sage dressing, home-style gravy and cranberry sauce Chicken à la Florentine lightly breaded boneless breast of chicken, sautéed & layered between mozzarella, fresh spinach, shallots and served with a garlic cream sauce Chicken Marsala boneless breast of chicken with mushrooms in a Marsala wine sauce Harvest Chicken baked chicken breast stuffed with bacon, apples and Cabot Cheddar Cheese, served with cider demi-glace Chicken Champagne boneless breast of chicken stuffed with asparagus, Prosciutto and Brie, lightly breaded, baked and served with a light champagne sauce Sugar House Chicken sautéed boneless chicken breast topped with seasonal apples, Cabot Cheddar Cheese and a maple-apple cider demi-glace

FISH

Honey Mustard Glazed Salmon served on a bed of wilted kale Sesame Encrusted Salmon crusted with sesame seeds and glazed with teriyaki sauce Maple Glazed Salmon maple marinated fillet of salmon baked with a sweet and salty glaze

Cape Cod Scrod served with a lemon crumb topping

PASTA/VEGETARIAN

Penne Pasta Primavera Alfredo penne pasta tossed with seasonal fresh vegetables in Alfredo sauce Stuffed Portabella Mushroom filled with spinach, mozzarella and parmesan cheese

Homestyle Mac & Cheese a classic macaroni and cheese made with Cabot Cheddar Cheese topped with a breadcrumb topping Vegetable Wellington mushroom duxelles with asparagus and sweet red pepper, wrapped in puff pastry and served with a pesto cream sauce Pesto Pasta with Sundried Tomatoes farfalle pasta tossed in a pesto and roasted garlic tomato sauce with pine nuts, vine-ripened yellow and sundried tomatoes, and fresh mozzarella

Choice of two (2) entrées $40.00 per person

Choice of three (3) entrées $43.00 per person

Choice of two (2) entrées with Carving Station $46.00 per person



January 1, 2016 802-660-7552, 802-660-7533 (fax)

STATIONS

WEDDINGS

Stations have a 25-person minimum. Chef Fee of $75.00 will be added per station.

Maple Glazed Vermont Ham hand carved by the Chef Served with whole grain mustard, Dijon mustard, mayonnaise,

cranberry mayonnaise, sweet cream butter and demi rolls

$5.95 per person

Herb Encrusted Pork Loin hand carved by the Chef Served with whole grain mustard, Dijon mustard, mayonnaise,

cranberry mayonnaise, sweet cream butter and demi rolls

$6.00 per person

Boneless Turkey Breast hand carved by the Chef Served with mayonnaise, cranberry mayonnaise,

whole grain mustard, Dijon mustard, sweet cream butter and demi rolls

$7.25 per person

Baron of Beef hand carved by the Chef Served with garlic mayonnaise, SoHo, Au jus,

sweet cream butter and demi rolls $6.25 per person

Pasta Station (Tri color cheese Tortellini and Penne)

Chef attended Choice of two (2) sauces

Bolognese, Alfredo, Pesto, Marinara or Puttanesca sauce $8.00 per person

Caesar Salad Station self-served

Crisp Romaine lettuce, grated Parmesan cheese, croutons and creamy Caesar dressing

$6.00 per person with chicken $9.00 per person

Martini Mashed Potato Bar Chef attended Sour cream, butter, cheese, chives, bacon, broccoli florets

$5.00 per person

DOUBLETREE HEAVY HORS D’OEUVRES RECEPTION

First course opens at time of arrival (available until hors d’oeuvres are consumed). Second course opens 45 minutes after arrival for a one-house period.

Third course opens 90 minutes after arrival.

First Course Platters of seasonal garden vegetables with Buttermilk Ranch dip and assorted domestic cheese tray with crackers

(For an additional fee you can enhance the first course with passed hors d’oeuvres of your preference)

Second Course Select one (1) meat station hand carved by a Chef plus the Chef attended Pasta Station and a self-serve Caesar Salad Station

Third Course Green Mountain Coffee Roasters Coffee and Dessert Buffet

$29.95 per person



January 1, 2016 802-660-7552, 802-660-7533 (fax)

HORS D’OEUVRES

WEDDINGS

Our Gluten-Free Options. Some entrées can be prepared gluten-free with advance notice.

Chilled Selections per 50 pieces

Brie cheese on a strawberry half $95.00

Shrimp with Boursin cheese on toast point $105.00

Jumbo shrimp cocktail $145.00

Chef’s choice of assorted deluxe canapés $110.00

Garlic crouton with marinated mozzarella and roasted red pepper $85.00

Mini bruschetta on baguette $85.00

Tender beef and horseradish on herb crostini $100.00

Hot Selections

Butternut Squash Soup Shooters topped with Crème Fraiche $90.00

Raspberry, brie, and almonds in a Phyllo pouch $95.00

Assorted mini quiche (cheese, vegetable and lorraine quiche) $95.00

Spanakopita with spinach and feta cheese $95.00

Stuffed white mushroom caps with artichoke, spinach and cheese filling $90.00

Stuffed baby bella mushroom caps with spinach, mozzarella and parmesan $90.00

Stuffed white mushroom caps with maple sausage stuffing $95.00

Stuffed white mushroom caps with crabmeat $105.00

Sloppy Joe spring rolls with chive sour cream $90.00

Shepherd’s pie fritters with stroganoff dipping sauce $95.00

Little Smokies wrapped in bacon and sprinkled with brown sugar $85.00

Trader Duke’s special recipe Swedish meatballs $90.00

Teriyaki chicken skewers $125.00

Teriyaki beef skewers $125.00

Petite crab cakes with remoulade sauce $115.00

Coconut fried shrimp with spicy pineapple marmalade sauce $125.00

Maple BBQ shrimp wrapped in bacon $150.00

Broiled sea scallops wrapped with bacon $145.00

Lobster florentine tartlets $150.00



January 1, 2016 802-660-7552, 802-660-7533 (fax)

HORS D’OEUVRES

WEDDINGS Our Gluten-Free Options. Some entrées can be prepared gluten-free with advance notice.

Platters: (A whole platter is based on 50 people) Half Whole

Assorted finger sandwiches (ham salad, egg salad, tuna salad, chicken salad) $65.00 $115.00

Seasonal garden vegetables with Buttermilk Ranch dip $75.00 $130.00

Sliced seasonal fresh fruit $85.00 $150.00

Tropical fruit skewers $95.00 $175.00

Brie En Croüte served with caramelized cranberries and toasted almond slivers $80.00 $150.00

Cheese platter with assortment of crackers $80.00 $150.00

Cabot Cheddar Cheese platter with grapes, seasonal berries and assorted crackers $90.00 $175.00

Smoked salmon served with dill, capers, finely chopped red onion, egg and dill dip $95.00 $185.00

Traditional antipasto assortment of marinated artichoke hearts, kalamata olives and mushrooms served with fresh mozzarella, roasted peppers, Italian meats and cheeses (anchovies optional) $90.00 $175.00

Plowman’s Platter assorted cheese, salami, pepperoni and sweet Italian sausage with toasted crostini and crackers $95.00 $185.00

DOUBLETREE LATE NIGHT SNACKS

Whole

Artichoke Dip spinach, artichoke, and three cheeses served warm with homemade pita chips $95.00

Duke’s Wings choice of buffalo style or Duke’s spicy maple BBQ. Served with ranch and blue cheese dressings, and celery sticks $95.00

Love Me Tenders plump chicken tenders, quick fried and served with ranch, blue cheese, and honey mustard dressings $95.00

Potato Skins double stuffed potato skins topped with Cabot Cheddar Cheese, bacon bits, and scallions. Served with a horseradish chive sour cream $100.00

Pulled Pork Sliders house-made pulled pork served on slider rolls with maple poppy slaw and Cabot Pepper-Jack Cheese $115.00



January 1, 2016 802-660-7552, 802-660-7533 (fax)

BANQUET BEVERAGE MENU

WEDDINGS

HOST AND CASH BAR PRICES

Call Brands $7.00

Premium Brands $8.00

Top Shelf $9.00

House Wine $7.00

Champagne or Sparkling Cider $6.00

Domestic Beer $4.50

Imported Beer $5.50

Vermont Microbrews $5.50-$6.00

Draft/Switchback $6.25

Soda and Juice $2.00

Cordials & Specialties Priced by Brand

FULL BAR SETUP Full bar setup includes beer, wine, liquor, juices and soda.

If bar revenue does not exceed $200.00 per bar, a setup fee of $75.00 per bar will apply. There will be a fee of $100 plus tax for groups requesting

a second bar setup for parties of less than 120 guests.

LIMITED BAR SETUP Limited bar setup includes beer, wine, juices and soda only.

If bar revenue does not exceed $100.00 per bar, a setup fee of $30.00 per bar will apply.

Groups of 25 or less that request a bar setup will receive a limited bar. A fee of $50 plus tax will be added if group requests liquor.

All prices include the applicable taxes.

Please Note: A 19% service charge will be added to Hosted bar prices.



January 1, 2016 802-660-7552, 802-660-7533 (fax)

WINE LIST

WEDDINGS

White Wines Bottle

Pinot Grigio, Caposaldo, Italy $32.00

Pinot Grigio, Ecco Domani, Veneto, Italy $33.00

Sauvignon Blanc, Sole Beach, New Zealand $33.00

Chardonnay, Red Tail Ridge “Sans Oak”, Finger Lakes $35.00

Chardonnay, Kendall Jackson, California $31.00

Riesling, Zum, Germany $32.00

Mouton Cadet White Bordeaux, France $31.00

White Zinfandel, Beringer, California $27.00

Marquis De Caceres Rose, Spain $29.00

Sparkling Wines and Champagne

Kenwood Yalupa Brut (Organic), California $34.00

Prosecco, Lamberti, Italy $35.00

Korbel Brut, California $37.00

Veuve Clicquot Yellow Label Brut, France $85.00

Red Wines

Pinot Noir, Blackstone, California $27.00

Pinot Noir, Light Horse, California $37.00

Malbec, Tinto Negro, Uco Valley, Argentina $35.00

Malbec, Dona Paula, Argentina $33.00

Chianti, Renzo Masi, Italy $36.00

Merlot, 14 Hands, Washington $35.00

Red Zinfandel, Michael David 7 Deadly Zins, California $37.00

Shiraz-Cabernet, Penfolds Koonunga Hill, Australia $31.00

Cabernet, St Francis, Sonoma $42.00

House Wine by CK Mondavi Moscato, Pinot Grigio, Chardonnay, Merlot, Cabernet Sauvignon $27.00



January 26, 2016 802-660-7552, 802-660-7533 (fax)

DOUBLETREE WEDDING VENDOR LIST

Photography /

Video

Cyndi Freeman

802-658-3733

cyndifreeman.com

Media Shower Wedding Videos

413-320-4586

mediashowerproductions.com/

weddings.php

StoilovStudio

802-318-5513

http://toddstoilov.com/photo

Portrait Gallery

802-864-4411 or 800-286-4418

http://portraitgallery-vt.com

Jaclyn Schmitz Photography

802-503-1277

http://jaclynschmitz.com

Cold Hollow Photography

802-782-5317

coldhollowphoto.com

Hannah Photography

802-349-5986

hannahweddings.com

Kari Lee Photography

802-999-8330

KariLeePhoto.com

Janet Miller Photography

802-728-9211

www.janetmillerphotography.com

Jeff Schneiderman Photography

802 878-0769

jeffschneiderman.com

DJ Services

Moonlight Entertainment

802-233-5172

moonlightentertainmentdj.com

C-Note Entertainment

802-878-8707

cnote-entertainment.com

Green Mountain DJ

802-899-2130

greenmountaindj.com

Linco Entertainment

802-893-7685

lincoentertainment.com

Peak Entertainment

802-888-6978

peakdj.com

RPM Entertainment

802-793-2899

musicrpm.com

Supersounds

802-899-2823

supersounds.com

Top Hat Entertainment

802-862-2011

tophatdj.com

Florists

Centerpiece Florist

802-879-6800 or 800-315-8618

centerpieceflorist.com

Chappell’s Florist

802-658-4733 or 800-474-4733

chappellsflorist.com

Island Flower Farm

802-372-8867

Kathy & Company Flowers

802-863-7053 or 800-497-3748

kathycoflowers.com

Maplehurst Florist

802-878-8113 or 800-777-8115

maplehurstflorist.com

Petals That Last A Lifetime

(Silk Flowers)

802-343-5859

The Floral gallery

802-879-9950 or 877-879-9950

Village Florist

802-879-7980 or 800-610-7980

thevillagegreenflorist.net

Linens

Connie Duglin

877-675-4636

connieduglinlinen.com

BBJ Linen

bbjlinen.com



January 1, 2016 802-660-7552, 802-660-7533 (fax)

http://www.cyndifreeman.com/

http://www.mediashowerproductions.com/weddings.php

http://www.mediashowerproductions.com/weddings.php

http://toddstoilov.com/photo

http://portraitgallery-vt.com/

http://jaclynschmitz.com/

http://www.coldhollowphoto.com/

http://www.hannahweddings.com/

http://www.karileephoto.com/

http://www.janetmillerphotography.com/

http://www.jeffschneiderman.com/

http://www.moonlightentertainmentdj.com/

http://www.cnote-entertainment.com/

http://www.greenmountaindj.com/

http://www.lincoentertainment.com/

http://www.peakdj.com/

http://www.musicrpm.com/

http://www.supersounds.com/

http://www.tophatdj.com/

http://www.centerpieceflorist.com/

http://www.chappellsflorist.com/

http://www.kathycoflowers.com/

http://www.maplehurstflorist.com/

http://www.thevillagegreenflorist.net/

http://www.connieduglinlinen.com/

http://www.bbjlinen.com/

DOUBLETREE WEDDING VENDOR LIST

(CONTINUED)

Cakes

Cakes by Judy Laberge

802-985-3924

Chef’s Corner

802-878-5524

chefscornervt.com

Juniors Bakery

802-655-5282

juniorsvt.com

Quality Bake Shop

802-878-3798

Mirabelles

802-658-3074

mirabellescafe.com

Piece of Cake

802-878-7772

www.pieceofcakevt.com

Snaffle Sweets

802-434-2400

www.snafflesweets.com

Security

Paul S. McManus

802-872-6091 or 800-525-5726

Peter Lavallee

802-846-4111 or 802-846-4193

Ceremony Music

Dominique Gagne

802-224-6751

dominiquegagne.com

Heidi Soons (Harpist)

893-4916

Rebecca Kauffan

(Classical Harpist)

802-399-2662

rebeccakauffman.com

Sheefra

802-233-9103

sheefra.net

Entertainment

Band of Gold

518-859-5439

bogmusic.us

Dave Grippo

802-862-6357

grippofunkband.com

Mellow Yello

802-425-5200

mellowyellowband.com

Roxanne Firkey

802-527-8180 or 802-782-9999

Miscellaneous

Alpine Amusement (Casino Nights)

802-496-4498

alplineamusement.com

Party Booths (Photo Booths)

1-866-437-0297

partybooths.com

Champlain Valley Printing

802-864-9299

reprovt.com

Dark Star Lighting and Production

Andrew (Wolf) Wallace

802-482-4802 or 877-DRK-STAR

[email protected]

First Student Charter Center

(Charter Bus)

855-272-3222

[email protected]

m

firstcharterbus.com

Transportation

Ethan Allen Coachworks

802-862-1924

vermontlimo.com

Upper Valley Ride / The Good Bus

802-560-4071

Historical Trolley Tours

802-370-9727

trolleytoursvt.com

Premier Coach Co. Inc

802-655-4456 or 800-532-1811

premiercoach.net



January 21, 2016 802-660-7552, 802-660-7533 (fax)

http://www.chefscornervt.com/

http://www.juniorsvt.com/

http://www.mirabellescafe.com/

http://www.pieceofcakevt.com/

http://www.snafflesweets.com/

http://www.dominiquegagne.com/

http://www.rebeccakauffman.com/

http://www.sheefra.net/

http://www.bogmusic.us/

http://www.grippofunkband.com/

http://www.mellowyellowband.com/

http://www.alplineamusement.com/

http://www.partybooths.com/

http://www.reprovt.com/

mailto:[email protected]



http://www.firstcharterbus.com/

http://www.vermontlimo.com/

http://www.trolleytoursvt.com/

http://www.premiercoach.net/

2016 - doubletree · complete set-up of ballroom including tables, chairs, table settings, and...

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