2016 - hilton...genoa salami, prosciutto, virginia ham, pepperoni, shaved locatelli cheese,...

MENUS Our menus are planned to offer you an established

variety of foods. We are eager to create any menu specifically for you in private consultation with our Conference Services & Special

Events Department managers.

We request that you limit your selection to one menu for each

event you book with us. Experience has shown that your needs are best served with this arrangement; however, should you require a

choice of selections the following guidelines will apply:

A guaranteed number for each entree selection within the established guarantee guideline.

Provide means of identifying each guest’s selection.

Menu selection is required thirty days prior to event date.

CHARGES A privately catered event gives you the luxury and

privacy of having your own private “restaurant” at affordable prices. This is due to our being able to produce a certain quantity

of food, based on the number of guests you guarantee. It is with these advantages that the

following charges are applied:

Service Charge: A service charge of 20% is

automatically added to the final bill. Tax is added to the service charge.

Tax: There is a 5.3% food and beverage tax along with a 5.5% state sales tax that will be added to your final bill.

Fees: The following fees apply to any additional labor

requirements and are subject to all applicable taxes.

Menu Printing Service 0.20 each

Cake Cutting Fee 25.00 Chiavari Chairs 3.00 each

Bartender 30.00 per hour Cashier 20.00 per hour

Engineer 25.00 per hour Social Server 25.00 per hour

Chef Attendant/Carver 70.00 for 2 hours Dance Floor $75.00 setup fee

PRICING The prices listed are our present rates and are subject to change.

The definite prices will be confirmed 90 days prior to your event.

GUARANTEE

A minimum guarantee will be determined fourteen days prior to your

event. A final “Guarantee” is required to be called into the Catering Department office 72 business hours prior to your event. Guarantees

are due by noon, and should not fall below the pre-determined mini-mum guarantee. The guarantee will be the minimum number for

which you are charged and will not be subject to reduction. We are

able to serve a maximum of 5% over the guaranteed number. If our office receives no guarantee, the anticipated guest count will become

the final guarantee.

SUPPORT FACILITIES

Menus, Place Cards and Signs: The Hotel Roanoke & Conference Center will be happy to prepare individual

menus, place cards and signs with sufficient notice and at a nominal charge.

Entertainment and Music: We would be happy to provide recommendations regarding entertainment or music

for your event. Please note that fog/smoke machines are not permitted.

Decorations: For dinners, we offer at no cost, hurricane globes with

a taper candle. Luncheons are set with bud vases and fresh flowers.

Our Chef can create ice sculptures for added elegance.

Prices will depend on the complexity of the design.

Specialty Linens may be rented to enhance your special

event.

Our Conference Planning & Special Events Department managers are available to assist you with any special requests to make your event

both successful and memorable.

General Information

Menus Valid through August 2016

Prices subject to service charges and applicable taxes.

Subject to change

Traditionally hosted by the groom's parents, includes the immediate family, the out of town guests, wedding party and the clergyman.

The Rehearsal Dinner is an icebreaker for the wedding festivities.

Relax and Enjoy!

Welcome One Welcome All! The Ultimate Rehearsal Dinner Package

REHEARSE ON GARDEN COURTYARD - COOKOUT ON THE PATIO - AFTER DANCE IN AKA LOUNGE

Book any event with us beyond Wedding Dinner, Receive Complimentary Room Rental

(50 person minimum)

THE EMERALD GARDEN COURTYARD COOKOUT

*Grilled Outdoors Weather Permitting

Grilled Radicchio and Fennel Salad (GF) (V)

charred radicchio wedge, chopped and tossed with parsley,

finished with shaved pecorino, sherry honey mustard vinaigrette

Roasted Potato Salad (V)

trio of fingerling potatoes, celery, onion, roasted peppers,

champagne vinaigrette

All Beef Hot Dogs / Artisan Blend Hamburgers - lettuce, tomato, red onion, sliced cheddar and smoked gouda

Marinated Barbeque Chicken, hickory barbecue

Cheddar Grilled Corn (GF),

Chive Cornbread

DESSERT

Apple Puff Cup

Chocolate Peanut Butter Roulade

House Baked Cookies

28. per guest

THE RUBY

REHEARSAL BUFFET

(50 person minimum)

Tossed Baby Green Salad (V)

baby greens, shredded carrots, grape tomatoes, cucumber

marinated artichokes, red onion, cheddar cheese, honey balsamic

vinaigrette, champagne vinaigrette

Vegetable and Cannellini Penne Salad (V)

seasonal vegetables, white beans, basil, pecorino,

walnut pesto dressing

Kale, Cranberry, and Almond Salad (V) (GF)

massaged kale, blue cheese crumbles, shallot,

honey citrus vinaigrette

Cider Brined Pork Ribeye (GF)

apple compote

Chicken Gnocchi Forestier

diced chicken, fried gnocchi, brandy and chablis cream, sage, shallot,

garlic, forest mushrooms

Pan Roasted Salmon Filet (GF)

dill beurre blanc

Garlic Butter Green Beans, Smashed Red Bliss Potato

Dessert Trio

Tropical Fruit Parfait (GF), Apple Puff Cup, Mocha Caramel Tart

36. per guest

The Rehearsal Event

Passed Hors d’Oeuvres

Select Two

Tomato Bruschetta Antipasto Skewer

Miniature Blt In Phyllo Cup Herb Goat Cheese On Cucumber Round With Roasted Yellow Pepper

Plated Lunch

Starter:- Select One

Chef’s Soup du Jour

Roasted Tomato & Parmesan Salad

romaine, endive, radicchio, roasted cherry tomato, cucumber, golden carrots, garlic parmesan ranch

Ballroom Caesar Salad

romaine hearts, roasted tomato compote, grated parmesan, butter garlic crostini, caesar dressing

Entree:- Select Two – pre-order

Served with chef’s seasonal vegetable

Grilled Pork Ribeye roasted sweet potato mash, pineapple & dijon gravy

Boursin Chicken Breast

tomato & spinach stone ground grits, lemon basil veloute

Crispy Chicken

smashed red bliss potatoes, creamy chicken veloute

Vegetable Streudel zucchini, red pepper, red onion, carrots, fennel, boursin cheese, wrapped in phyllo pastry,

saffron risotto, tomato jus lie

Dessert:- Fresh Fruit Tart

Served with Rolls & Butter, Iced Tea and Fresh Brewed Coffee service

26.20 per guest

Additional Entrée Options: Seared Atlantic Salmon - vegetable & herb couscous and earthy mushroom ragout

Sauteed Beef Medallions - garlic mashed potatoes, roasted onion demi glaze 31.80 per guest

The Bridal Luncheon

GREAT BEGINNINGS

Arrival Reception Hour included in all Evening Wedding Receptions

Select One Hot and One Cold Passed Hors D Oeuvre - [based on total 4 pieces per person]

Select Additional Passed Hors D’oeuvre @ 2.00 per guest

The Wedding Reception

Select One

Cold

Flaked Smoked Salmon, Marble Rye - Onion Caper Sour Cream Grilled & Chilled Pineapple Shrimp Shooter (GF)

Cucumber Round, Avocado Mousse, Crab Lump (GF)

Almond Chicken Salad Pinwheel

Bloody Mary Shrimp Shooter (GF)

Smoked Trout Mousse Phyllo Cup with Caviar

Hot

Mushroom Ragout, Polenta Square Shaved Locatelli (V)

(GF) Country Ham and Cheese Risotto Fritter

Savory Baked Spinach Bite

Asparagus W/ Asiago Wrapped in Phyllo Dough (V)

Bacon Wrapped Beef Tenderloin (GF)

Baked Brie & Blackberry Jam Phyllo Cup (V)

Enhancements – Display

Priced Per Platter

Antipasto Display (GF) genoa salami, prosciutto, Virginia ham, pepperoni, shaved

locatelli cheese, marinated artichoke hearts, roasted

yellow and red pepper, pepperoncini, mixed olives, basil

pesto marinated fresh mozzarella pearls, crispy flat bread

65.00 [serves 10-15 guests]

Artisan Cheeseboard (V)

asiago, soft italico cow’s milk cheese, sharp provolone pepato (pepper), creamy gorgonzola, grape, poached pear,

strawberry, crispy flatbread 65.00 [serves 10-15 guests]

Marinated Grilled & Roasted Vegetable Platter(V) (VN) grilled portabella mushrooms, asparagus, eggplant, zuc-

chini, squash, roasted red and yellow peppers, roasted cherry tomatoes, roasted shallots, roasted garlic aioli and

honey balsamic vinaigrette 45.00 [serves 10-15 guests]

Enhancements – Action

5.00 per guest – Complimentary Attendant fee

Crostini Station Select two Freshly Grilled Ciabatta Breads

*Tomato Bruschetta, Balsamic Glaze

*Goat Cheese, Roasted Red Pepper, Spinach,

Mushrooms

Dirty Mashed Potato Martini Bar

smashed red bliss, pulled jerk chicken, barbeque

pork, smoked gouda cream sauce, onion crisps

Seared Chicken Jiaozi Dumplings chicken, lemongrass and ginger filled potstick-

ers, sweet thai chili sauce

Raw Bar – [Action or Self Serve*]

Chilled Raw Oysters & Clams – shucked to order Calamari Salad on Wakame

European Shrimp Salad on Shredded Greens 8.00 additional charge added per guest

Salad Select One

Pinot Noir Poached Pear Salad curly endive, watercress, frisee greens, sweet &

spicy pecan crusted goat cheese truffle


Balsamic Watermelon Feta Salad [seasonal]

sweet watermelon, feta, spanish onions, crunchy

almond slices, tangy dressing, arugula, spinach

Spring Citrus Salad [seasonal]

baby spinach, orange & grapefruit supremes,

goat cheese, granola, lemoncello vinaigrette


arugula, radicchio, frisee with roasted cherry

tomatoes, cucumber, golden carrots,

crisp parmesan wafer, avocado ranch dressing

Bacon & Blue Wedge crisp iceburg lettuce, smoked bacon bits, grape

tomato, chunky blue cheese dressing


romaine hearts, roasted tomato compote, grated

parmesan, butter garlic crostini, caesar dressing

Entree Select One

Garlic, Herb Boursin Stuffed Statler Chicken Breast 45.

sweet potato gratin, broccoli with parmesan cheese,

roasted yellow pepper, lemon basil veloute

Beef Tenderloin Duet 57. zucchini, squash and green bean sauté, garlic & herb

roasted fingerling potato demi glace

Pair your Filet - Select One

Basil Pesto Salmon

Trio Of Citrus Shrimp

HRCC Crab Cake Beurre Blanc

Chicken Florentine 43.

breast of chicken, spinach, parmesan cheese, zucchini, squash, green bean sauté,

wild rice risotto, fire roasted red pepper sauce

Your Meal - Plated

(50-person minimum - 3.++ per person surcharge

will apply for parties of 25-49 guests)

Intermezzo

Select One - Lemon Sorbet

Non Protein Options

Pre –Order, Select One

Herbed Potato Gnocchi (V)

Charred Asparagus, Spring Onions, Baby Spinach, Lemon Brown Butter Sauce, Shaved Parmesan

Forest Mushroom & Fava Bean Risotto (V, GF)

Grilled White & Green Asparagus, Peas, Fire Roasted Red Pepper Sauce

Roasted Quinoa Sweet Pepper with Avocado Pasta

pepper roasted with a red quinoa, cannellini, and sweet corn stuffing--noodles tossed with heirloom cherry

tomatoes, basil and creamy avocado sauce

Portobello Wellington (V, VN)

spinach and shiitake duxelles--vegan pastry--red wine and vegetable stock reduction--paired with rosemary

roasted new potatoes and a carrot-parsnip duet

Tableside Bread Service Fresh Brewed Coffee and Hot Tea Service – tableside or self-serve station

Entree

Select One

Farm & Sea Duet 54.

Chicken Breast Marsala

Grilled Atlantic Salmon, lemon, tarragon, mushroom, fava bean risotto, roasted asparagus and cauliflower

Roasted Halibut “Oscar” 47. Charred Asparagus, Mushroom Fava Bean Risotto

Crab Shallot Cream Sauce

Grilled Filet Mignon 52.

porcini demi glace, herb risotto, grilled asparagus

Seared Artic Char 49.

fennel, blood orange salad, lemon zest and garlic chutney, herb polenta

Your Meal - Plated contd.

(50-person minimum - 3.++ per person surcharge

will apply for parties of 25-49 guests)

50 guest minimum

First Course – Plated

(Select One)

Pinot Noir Poached Pear Salad

curly endive, watercress, frisee greens, sweet & spicy pecan crusted goat cheese truffle


Balsamic Watermelon Feta Salad [seasonal]

sweet watermelon, feta, spanish onions, crunchy almond slices, tangy dressing, arugula, spinach

Spring Citrus Salad [seasonal]

baby spinach, orange & grapefruit supremes, goat cheese, granola, lemoncello vinaigrette


arugula, radicchio, frisee with roasted cherry tomatoes, cucumber, golden carrots, crisp parmesan wafer,

avocado ranch dressing

Bacon & Blue Wedge

crisp iceburg lettuce, smoked bacon bits, grape tomato, chunky blue cheese dressing


romaine hearts, roasted tomato compote, grated parmesan, butter garlic crostini, caesar dressing

Second Course - Entrée Selections

(Select One Tier for All Guests)

Tier 1 48.30

Dijon And Fennel Crusted Pork Loin (GF)

fig and natural jus emulsion

Skinny Chicken Primavera

gemelli pasta, shredded carrot, broccoli, grape tomato, summer squash, zucchini. Garlic, red sweet pepper, lemon squeeze, parmesan, garlic oil

Pan Roasted Salmon Fillet

lemon caper beurre blanc

Your Meal - Buffet Strictly 50 person minimum.

Menu substitutions or additions will Incur a minimal $5.00 per guest additional charge

Tier 2 58.80

Herb Grilled Chicken

boursin cream sauce

Sliced Roast NY Strip Loin of Beef

classic sauce chasseur

Chesapeake Bay Pasta

shrimp & scallops, smithfield ham cream sauce

Tier 3 62.10 Braised Beef Short Rib

port demi glace

Roasted Halibut “Oscar”

charred asparagus, crab shallot cream sauce, smoked tomato garnish

Chicken Florentine

roulade of chicken with spinach, grated parmesan cheese,

fire roasted red pepper sauce

Vegetable

Select One

Haricot Verts, Pearl Onions and Shiitake Mushrooms [*S]

Zucchini, Squash And Green Bean Sauté

Brussel Sprouts With Bacon Lardon, Pearl Onions [*S]

Honey Butter Glazed Carrots With Shallots

Broccoli With Parmesan Cheese, Roasted Yellow Pepper

Roasted Asparagus And Cauliflower

Starch

Select One

Sweet Potato Au Gratin

Mushroom Fava Bean Risotto

Garlic & Herb Roasted Fingerling Potato

Potato Gnocchi With Locatelli Cheese

Wild Rice “Risotto”

Herb Polenta

Caramelized Onion And Smoked Gouda Stone Ground Grits

Roasted Garlic Mashed Potato

Tableside Bread Service

Fresh Brewed Coffee and Hot Tea Service – tableside or self-serve station

Your Meal - Buffet contd.

Dinner and Reception Specialties

The Antipasto

sliced Italian & local meats, assorted marinated, brine &

roasted vegetables, Italian cheeses, Floyd county goat

cheese & cranberry spread, crispy flat bread

The Garden Visit

fresh garden sampling - honey balsamic vinaigrette,

flanked by individual avocado ranch crudité with signature

yellow & red gazpacho shooters

Tomato Tortellini Martini’s

tri-color tortellini, mozzarella pearls, grape tomatoes,

fresh basil, lemon-italian vinaigrette

Mediterranean Balsamic Grilled and Roasted Display

roasted asparagus spears, zucchini and squash, with

roasted peppers and tomatoes, humus, feta, our roasted

garlic aioli, fresh pita triangles and toasted focaccia sticks

Golden Quinoa Spring Harvest Salad

baby spinach, sliced strawberries, avocado, green onions,

smoked local bacon & goat cheese

The Bay Breeze Double 6.00 surcharge per guest

calamari salad on wakame - european shrimp salad on

shredded greens

Cold Station (Select Three)

THE STROLLING EXPERIENCE

When a reception is too light and dinner is too much, the strolling reception will give our guests exactly what they’re looking for.

The reception is designed using a mix of cocktail and highboy tables encouraging your guests to mix and mingle.

(100 Guests Minimum Only)

Designed For 1 ½ To 2 Hours Of Service

Menu substitutions or additions may incur a per guest additional charge

60.00 per plate

Self Serve Station

(Select Two)

Risotto Bar

creamy risotto with truffle oil, forest mushrooms, scallion, tomato, locatelli cheese

Shrimp & Grits garlic shrimp, smoked gouda, scallions, fried okra

Crab Mac n’ Cheese five artisan cheese blend, asparagus, spring onion, toasted herb panko crumbs

Quinoa Enchilada Bake (Self-Serve) (V) (GF)

avocado, black beans, cilantro, kernel corn, green chile, roma tomato, quinoa, southwestern spice, cheddar, mozzarella

Hotel Roanoke Signature Potato Cake Trio Bar traditional, cheddar bacon, horseradish chive, with sauce alsace

Grilled Vegetable Gratin seasonal grilled vegetables, fire roasted tomato puree, herb panko crust

Action Stations

Select Two – Additional Stations $8.00 per guest

Two Complimentary Attendants provided

Chesapeake Bay Seafood Corn Cake

shrimp & scallops, country ham cream sauce, golden corn cake

Dirty Mashed Potato Martini Bar smashed red bliss, pulled jerk chicken, barbeque pork, smoked gouda cream sauce, onion crisps

Flambé of Beef Tenderloin Diane [GF]

asparagus spears, brandy mushroom demi

Roasted Chicken Salad

julienne chicken breast, tossed medley of greens, pine nuts, cranberries, feta cheese,


Whole Roasted Grouper (Select One theme)

Asian - hoisin lemongrass glaze with lettuce cups, cucumber, cabbage, carrot, sweet thai chili and plum

sauce

Spanish - flour tortillas, sauce veracruz, pico de gallo, olive salad, shredded lettuce, chimichurri

Roasted Chicken Marsala (GF)

sage polenta cake, porcini marsala sauce

Vegetable Kofta

sweet pea potato fritters, zesty indian curry

Little Italy ricotta gnocchi, shrimp, pesto, pine nuts, garlic focaccia, roasted yellow & red peppers,

scallions, parmesan cheese

Seared Smoked Scallops

shitake mushroom salad, blood orange red onion salad, corn bacon emulsion

Salmon Encroute

side of salmon, oven bake pastry wrap, dill cream

Tableside Bread Service

Fresh Brewed Coffee and Hot Tea Service – tableside or self-serve station

Strolling Experience contd...

Sweet Endings

Gourmet Dessert Station or Table Presentation Select Three;

Meringue Cookies Seasonal Mini Pies

Cream Puffs

Baklava Cups

Buttercrunch Toffee

Brownie Bites 6.00 per guest

Dessert Action Stations

Noted Selections Are Designed As “Action Only” And Require Chef Attendant Fee.

6.00 per guest

S’mores Fire Pit

marshmallows, chocolate bars, graham crackers

Crème Brulee Bar

vanilla bean, mocha, hazelnut

Fondue Station

pineapple, sugar cookies, strawberry, marshmallows, chocolate ganache, caramel

Sundae Bar

vanilla ice cream, chocolate ice cream, chocolate sauce, caramel sauce, banana topping, shaved

chocolate, maraschino cherries, sprinkles, whipped cream

To compliment your cake

Savory Minimum of 50 pieces

Gourmet Grilled Cheese

mozzarella, spinach, pesto & tomatoes

6.50 each – 3 piece

Croque Monsiieur

grilled ham & cheese 8.50 each – 3 piece

Chicken & Waffles

Chipotle honey


HR Signature Beef Slider

melted cheddar, smoky ketchup


Chicken Quesadilla 14.00 each – 8 piece

Sweet

Minimum of 50 pieces

Dark Chocolate Covered Strawberries

3.50 each

French Macaroons vanilla with caramel butter cream

2.50 each

Cookies & Milk Shooters

warm signature Hotel Roanoke cookies with whole milk shooters

3.00 each

Carnival Cookie Ice Cream Sandwich vanilla ice cream sandwiched between colorful chocolate candy cookies

3.50 each

Crème Brulee Spoons bite sized vanilla crème brulee

3.00 each

Late Night

Farewell Breakfast

Two classic options for your friends and family to mingle and offer farewell wishes...

Each buffet is accompanied by fresh orange juice, fresh brewed coffee and a selection of fine teas.

Minimum number of guests - 50

The Farewell Breakfast Continental

warm butter egg bistro croissant - baked lattice pastry

side of salmon fresh from the smoker, mini bagels, cream cheese, capers, chopped onion, chopped egg,

fresh fruit and yogurt parfait station with granola, local honey, mixed berry compote,

homemade coffee cake, assorted scones and muffins

18.20 per guest

The Farewell Breakfast Buffet

hot oatmeal (GF)

brown sugar, almonds, golden raisins, cinnamon

fresh fruit and yogurt parfait station with granola, local honey, mixed berry compote,

homemade coffee cake, assorted scones and muffins

sausage gravy & biscuits

fluffy scrambled eggs,

breakfast potatoes with peppers and onions,

smoked crisp bacon strips

country sausage links

23.50 per guest

Enhance Your Breakfast

The following per guest items are to be used as enhancements to your breakfast menu only, not as a la carte item

Omelet Station 3. per guest additional

diced onions, peppers, ham, and cheese complimentary chefs attendant

Smoked Salmon 3. per guest additional

mini bagels, cream cheese, capers, and bermuda onion

A bartender charge of 30.00 plus tax per hour, with a one hour minimum charge, is required for each bar station ordered. We recommend one host bar station per 50 guests. A cashier is required for cash bars, and we recommend one for every 100 guests. The cashier charge is 20.00 per hour plus tax,

each.

Beverage Specialties

HOSTED CONSUMPTION BAR

Enables bar beverages to be paid by the host on a consumption ba-sis. Each bar is supplied with the brand of liquor chosen, imported

and domestic beer, wine, assorted sodas, juices, and mineral waters. Wine charges by the bottle

Per Drink

Silver Package Brands 6.00

Gold Package Brands 6.50

Domestic Beer 4.75

Import/Craft Beer 5.75

Silver Package Wines - Bottle 30.00

Gold Package Wines - Bottle 38.00

Assorted Sodas & Water 2.50

Juice 3.00

Specialty Drinks [Silver Pkg] 7.00

Specialty Drinks [Gold Pkg] 7.50

[Max 2 liquor/2oz. pour on specialty drinks]

*Ask your Event Manager about Specialty Drinks personalized to your group name

and/or color theme..

CASH BAR

Enables bar beverages to be paid by each guest individually at the point of purchase. Each bar is supplied with the brand of liquor cho-

sen, imported and domestic beer, wine, assorted sodas, juices, and mineral waters. If particular brands are requested, please advise…

Per Drink – Tax Included

Silver Package Brands 6.75

Gold Package Brands 7.25

Domestic Beer 5.25

Imported Beer 6.50

Silver Package Wines 7.50

Gold Package Wines 9.00

Assorted Sodas 3.00

Juice & Water 3.50

Specialty Drinks [Silver Pkg] 7.25

Specialty Drinks [Gold Pkg] 8.25

DRINK TICKETS AVAILABLE

valid for liquor, wine, beer or soft drink Silver Package Brands 6.50 Gold Package Brands 7.50

PACKAGE HOURLY BAR

Package bar arrangements offer beverages at a pre-determined

price. Hosted hourly bar packages include cocktails, beer, wine, assorted sodas, juices & bottle water for a designated period of

time. Bar hours must be consecutive.

Per Guest

Silver Package Brands

First Hour 14.50

Each Additional Hour 6.00

Gold Package Brands First Hour 16.50

Each Additional Hour 7.00

Prices do not include applicable service charge and tax.

KEG BEER

Domestic

15.5 Gallons equals 165 -12 oz. servings

Coors Light, Budweiser, Yuengling Lager,

Bud Light & Miller Lite 385. Michelob Ultra, Sam Adams Lager

425.

Import 13.2 Gallons equals 140 12 oz. servings

Amstel Light, Heineken, Newcastle

465. Bass Ale, Stella Artois

490. Guinness 515.


Beverage Specialties contd

SILVER PACKAGE BRANDS

LIQUOR Gordon’s Vodka, Gordon’s Gin, Ron Castillo Rum, Grants Scotch, Early Times Bourbon,

El Zarco Silver Tequila, Black Velvet Whiskey, Korbel Brandy

WINE

Canyon Road Winery

[select four]

Chardonnay, Sauvignon Blanc, Pinot Grigio, Cabernet Sauvignon, Merlot, Pinot Noir

BEER

[select four] Miller Lite, Budweiser, Bud Light, Coors Light, O’Douls, Corona, Heineken

GOLD PACKAGE BRANDS

LIQUOR

Smirnoff Vodka, New Amsterdam Gin, Myers Platinum White Rum, Cutty Sark Scotch, Jim Beam Bourbon, Seagrams 7 Whiskey, Korbel Brandy, Sauza Silver Tequila

PREMIUM WINES

[select four]

Pinot Grigio - Esperto

Chardonnay - A by Acacia, Sauvignon Blanc - Oyster Bay

Cabernet Sauvignon - Greystone Cellars

Merlot - Red Diamond Pinot Noir - Hang Time

BEER

Select two Bud Light, Michelob Ultra, Miller Lite, Yeungling,

Select two Blue Moon, Corona Extra, Heineken, Sam Adams Boston Lager, Stella Artois

Virginia Craft Brewing – Cheeky Monkey, Belgium Blond ~ Chaos Mountain, Calloway, VA

Get Bent Mountain, I.P.A. ~ Parkway Brewery, Salem, VA

Squatch Ale, Scotch Ale ~ Chaos Mountain, Calloway, VA Devils Backbone, Vienna Lager ~ Lexington, VA


WINE LISTING Featured Banquet Wine List.

Further selections are available upon request from our hotel cellars

WHITE

Chardonnay Wente Vineyards Morning Fog, Livermore Valley, CA 40.

Rodney Strong Chalk Hill Estate, Chalk Hill, CA 46.

Silver Palm, north Coast, CA 48.

Mer Soleil Silver Unoaked, Santa Lucia Highlands 59.

Sauvignon Blanc Matetic EQ, San Antonio, Chile 46.

Pinot Grigio Alta Luna, Trentino, Italy 33.

Ponzi Vinyards, Willamette Valley, OR 56

Riesling Pacific Rim, Banfi, Wa 36.

White Blend Franciscan Equilibrium, Napa Valley 45.

RED

Cabernet Sauvignon Casa Lapostolle, Rapel Valley, Chile 38.

Indian Wells, St Michele, Columbia Valley, WA 48.

14 Hands, St Michele Estate, WA 38.

BR Cohn, “Silver Label” North Coast, CA 54.

Merlot Columbia Winery, Columbia Valley, WA 40.

Canoe Ridge Expedition, Horse Heaven Hills 48.

Pinot Noir Parker Station by Fess Parker, Central Coast, CA 38.

10 Span, Santa Barbara County, CA 44.

Meiomi, Copper Cane, CA 39.

Tangley Oaks, Napa, CA 54.

Malbec Bodega Norton Reserve, Lujan de Cayo, Argentina 48.

Terrazas Alto del Plata, Mendoza, Argentina 37.

Red Blend Murphy-Goode, Homefront, CA 44.

The Dreaming Tree Crush, North Coast 42.

Conundrum, CA 50.

Shiraz Jacob’s Creek Reserve, Barossa Valley, Australia 56.

SPARKLING

Prosecco Zardetto Brut, Italy 36.

Las Marca, Italy 38.

Sparkling Chandon Brut, Napa Valley, CA 48.

Étoile Rosé, Napa Valley, CA 78.

Champagne Moët Impérial Brut, Eperney, France 105.

Veuve Cliquot Yellow Label. Eperney, France 125.

Sparkling Cider [non-alcoholic] 18

Beverage Specialties contd

ORCHESTRA/MUSICIAMS/DJs:

Kings Entertainment (540) 989-5464

RSP Entertainment (540) 312-3353

Master Taylor Ent. (540) 314-6942

Creative Entertainment (540) 989-6644

Music, Music & More Music (540) 580-5633

Southern Virginia Harpist (540) 818-4547

PIANISTS:

William Penn (540) 985-5950

Jay Powell (540) 589-4633

BRIDAL CONSULTANTS/DIRECTORS:

Events by Simplicity (540) 915-1089

The Perfect Fairytale (949) 478-2428

Events by Sherri (540) 818-1770

Diamond Events (540)-650-3900

With this Ring (540)-312-5685

MISCELLANIOUS ENTERTAINMENT:

Happy Time Balloons (540) 819-6335

Kyle Edgell – Caricaturist (540) 774-7099

Virginia Photobooths (804) 651-2409

EQUIPMENT RENTAL/TENTS:

Hollins Exhibits (540) 362-3940

Aztec Rental (540) 989-1231

Grand Rental Station (540) 343-1000

JUSTICE OF THE PEACE/CLERGY:

Karen Osborne (540) 789-2214

Casey Anderson (540) 467-6858

VIDEO:

Michael’s Videography (540) 384-0245

Shared Moments Video (540) 293-5979

PHOTOGRAPHERS:

Pat Cori (540) 204-3565 Laura’s Focus (540) 808-9018 Lori Hedrick (540) 588-8857

Tara Lilly (540) 309-5210 Robert West (540) 857-0880

Michael Keyes (540) 230-8399

Tina Cook (540) 375-2677

Kemper Mills Fant (540) 312-8460

CAKES:

Wildflower Cakes (540) 343-4543

Lisa Link (540) 774-8995

Gail Wilson (540) 989-3132

Linda Adams (540) 992-3722

Casey’s Cakes (540) 427-5538

FLORISTS:

Creative Occasions (540) 345-8385

Events by Caroline La Rocca (540) 521-1088

Gloriosa (540) 529-6472

Best Wishes (540) 963-2715

Georges’s (540) 283-4296

HORSE AND CARRIAGE: Marshall Coser (540) 586-7034

K & B Carriage (540-537-6182

LIMOUSINES/TRANSPORTATION:

Executive Town Car (540) 366-4644

Prestige Limo (540) 342-8049 Abbott/Trailways (540) 343-1133

Mountain Valley Trans. (540) 777-0101

GIFT BASKETS/FAVORS/PAPER PRODUCTS:

Chocolate Paper (540) 342-6061 Alice in Paperland (540) 904-6580 Elizabeth W. Gift Baskets (540) 726-2889

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