2016...there is a $1,000 non-refundable deposit required at the time you sign your contract. the...
TRANSCRIPT
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
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
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 20% gratuity, 1% city and 9% Vermont State
Rooms and Meals tax. Tax on alcoholic beverages is 11%. Sales and use tax is 7% (if applicable).
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.
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. The rental fee still applies.
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 20 % service charge and prevailing
1% city and 9% Vermont State Meal Taxes. No more than 3 entrees can be selected. A guarantee for
each entrée selected must be confirmed 3 days prior to your event. Individual place cards confirming
choices are required and should be provided in alphabetical order. Note: menus and pricing for 2018
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.
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).
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! If you must take care of your own set-up
and decorating we will discuss when you can access the ballroom in advance.
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.
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
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
Champagne or Sparkling Cider Toast
Upgraded Centerpiece Option
Choice of White or Ivory Linen
& Colored Napkin Choice
Chair Covers
Complimentary overnight suite for bride and groom
Add $6 per person
Tier 3 – Something New
Champagne or Sparkling Cider Toast
Upgraded Centerpiece Option
Choice of White or Ivory Linen
& Colored Napkin Choice
Chair Covers
One complimentary hot or cold passed hors d’oeuvre (choose from chef’s selection)
Complimentary overnight suite for bride and groom
Add $8 per person
PLATED DINNER
WEDDINGS
All entrées include warm rolls with sweet cream butter 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
Asian Steak sliced grilled sirloin steak napped with Portobello and Button Mushrooms $36.00
Baked Stuffed Pork Loin with diced apple stuffing and served with demi-glaze $35.00
Bellissimo Grilled Sirloin grilled 8 oz. boneless sirloin marinated with olive oil & herbs and served with Béarnaise $36.00
Filet Mignon grilled to perfection, medium-rare or medium (please specify), served with Béarnaise sauce $42.00
Garlic Infused Seared Sirloin of Beef Medallions sliced and served with a pancetta merlot reduction $36.00
Green Mountain Au Poivre 8 oz. grilled sirloin with a Green Mountain Coffee Roasters dredge, seared and topped with a brandied mushroom medley demi glaze $36.00
Herb Encrusted Pork Loin rolled in a medley of herbs, slow roasted and served with pork jus lis $35.00
Pepper Blast Sirloin seasoned and grilled 8oz. sirloin steak with a homemade red pepper chutney $36.00
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
Slow Roasted Prime Rib a 10 oz. prime rib served with au jus $42.00
POULTRY
Chicken Cordon Blue boneless breast of chicken stuffed with ham and Swiss and topped with a traditional white cream sauce $34.00 Chicken à la Florentine lightly breaded boneless breast of chicken, sautéed & layered between mozzarella, fresh spinach, shallots and served with a garlic cream sauce $35.00
Chicken Marsala boneless breast of chicken with mushrooms in a Marsala wine sauce $35.00
Harvest Chicken baked chicken breast stuffed with bacon, apples and Cabot Cheddar Cheese, served with cider demi-glace $34.00
Maple-Mustard Statler Chicken Maple mustard marinated char-grilled statler chicken breast $36.00
Roast Turkey with traditional servings of sage dressing, home-style gravy and cranberry sauce $32.00
Sugar House Chicken sautéed boneless chicken breast topped with seasonal apples, Cabot Cheddar Cheese and a Maple-apple cider demi-glace $35.00
All prices are subject to 10% Vermont Rooms and Meals Tax and 20% Service Charge November 2016
PLATED DINNER (CONTINUED)
WEDDINGS
All entrées include warm rolls with sweet cream butter and freshly brewed Green Mountain Coffee Roasters regular, decaffeinated, herbal teas.
FISH
Cape Cod Scrod served with a lemon crumb topping $39.00
Crab Cake two spinach and parmesan crab cakes (3 oz. each) served golden brown atop a cucumber red onion relish $39.00
Filet Mignon and Salmon Duo petit grilled filet with brandied green peppercorn sauce and poached salmon with a light lemon sauce $45.00
Garlic Encrusted Broiled Salmon topped with a yellow vine ripened tomato and fresh basil concasse $39.00
Grilled Filet Mignon and Baked Stuffed Shrimp stuffed with scallops and shrimp $45.00
Maple Glazed Salmon maple marinated fillet of salmon baked with a sweet and salty glaze $39.00
Sesame Encrusted Salmon crusted with sesame seeds and glazed with teriyaki sauce $39.00
PASTA/VEGETARIAN
Eggplant Parmesan tender, breaded eggplant cutlets topped with mozzarella cheese and a roasted garlic tomato sauce served on a bed of whole wheat penne pasta $30.00
Homestyle Mac & Cheese a classic macaroni and cheese made with Cabot Cheddar Cheese topped with a breadcrumb topping $30.00
Penne Pasta Primavera Alfredo penne pasta tossed with seasonal fresh vegetables in Alfredo 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
Stuffed Portabella Mushroom filled with spinach, mozzarella and parmesan cheese $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
All prices are subject to 10% Vermont Rooms and Meals Tax and 20% Service Charge November 2016
DINNER BUFFET
WEDDINGS
All entrées include warm rolls with sweet cream butter and freshly brewed Green Mountain Coffee Roasters regular, decaffeinated, herbal teas.
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
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 One Buffet Salad Option Tossed Garden Salad with Ranch & Balsamic Vinaigrette Dressing
Chilled Green Bean, Cranberry, & Sunflower Seed Salad
Asian Noodle Salad with Mandarin Oranges & Cashews
Tomato & Mozzarella with Fresh Basil
Cherry Tomato & Corn Salad
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
All prices are subject to 10% Vermont Rooms and Meals Tax and 20% Service Charge November 2016
DINNER BUFFET (CONTINUED)
WEDDINGS
All entrées include warm rolls with sweet cream butter and freshly brewed Green Mountain Coffee Roasters regular, decaffeinated, herbal teas.
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 Baked Stuffed Pork Loin with diced apple stuffing and served with demi-glaze Bellissimo Grilled Sirloin grilled boneless sirloin marinated with olive oil & herbs and served with Béarnaise sauce Chittenden Enchiladas smoked apple and cider braised pork, black beans and roasted corn, rolled in a house-made blue corn tortilla and topped with a southwest enchilada sauce, VT Cabot pepper jack cheese Garlic Infused Seared Sirloin of Beef Medallions sliced and served with a pancetta merlot reduction Green Mountain Au Poivre grilled sirloin with a Green Mountain Coffee Roasters dredge, seared and topped with a brandied mushroom medley demi glaze
Herb Encrusted Pork Loin rolled in a medley of herbs, slow roasted and served with pork jus lis Pepper Blast Sirloin seasoned and grilled 8 oz. sirloin steak with a homemade red pepper chutney 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
Chicken Cordon Blue boneless breast of chicken stuffed with ham and Swiss and topped with a traditional white cream 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 Roast Turkey with traditional servings of sage dressing, home-style gravy and cranberry sauce Sugar House Chicken sautéed boneless chicken breast topped with seasonal apples, Cabot Cheddar Cheese and a maple-apple cider demi-glace
FISH
Cape Cod Scrod served with a lemon crumb topping Garlic Encrusted Broiled Salmon topped with a yellow vine ripened tomato and fresh basil concasse Maple Glazed Salmon maple marinated fillet of salmon baked with a sweet and salty glaze Sesame Encrusted Salmon crusted with sesame seeds and glazed with teriyaki sauce
PASTA/VEGETARIAN
Eggplant Parmesan tender, breaded eggplant cutlets topped with mozzarella cheese and a roasted garlic tomato sauce served on a bed of whole wheat penne pasta Homestyle Mac & Cheese a classic macaroni and cheese made with Cabot Cheddar Cheese topped with a breadcrumb topping Penne Pasta Primavera Alfredo penne pasta tossed with seasonal fresh vegetables in Alfredo 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
Stuffed Portabella Mushroom filled with spinach, mozzarella and parmesan cheese
Choice of two (2) entrées $40.00 per person
Choice of three (3) entrées $44.00 per person
Choice of two (2) entrées with Carving Station $46.00 per person
All prices are subject to 10% Vermont Rooms and Meals Tax and 20% Service Charge November 2016
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 $6.95 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
$6.95 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
$7.50 per person
Baron of Beef hand carved by the Chef Served with garlic mayonnaise, SoHo, Au jus,
sweet cream butter and demi rolls $7.95 per person
Mashed Potato Bar Chef attended Sour cream, butter, cheese, chives, bacon, broccoli florets
$6.00 per person
Pasta Station (Tri color cheese Tortellini and Penne) Chef attended optional
Choice of two (2) sauces Bolognese, Alfredo, Pesto, Marinara or Puttanesca sauce
$8.95 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
Grilled Cheese and Tomato Soup Bar Chef attended Cooked-to-order grilled cheese sandwiches paired with
a cup of our famous Roasted Garlic Tomato Parmesan Soup $9.00 per person
Mac and Cheese Bar Chef attended optional Indulge in home-style mac and cheese, Southwestern mac and cheese,
or Cowboy mac and cheese. $8.95 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 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 Pasta Station (manned or unmanned) and a self-serve Caesar Salad Station
Third Course Green Mountain Coffee Roasters Coffee and Dessert Buffet
$32.95 per person
Note: A $75+ tax chef’s fee will be added for a chef-manned station
All prices are subject to 10% Vermont Rooms and Meals Tax and 20% Service Charge November 2016
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
Caprese Skewers $90.00
Chef’s choice of assorted deluxe canapés $110.00
Garlic crouton with marinated mozzarella and roasted red pepper $85.00
Jumbo shrimp cocktail $145.00
Mini bruschetta on baguette $85.00
Shrimp with Boursin cheese on toast point $105.00
Tender beef and horseradish on herb crostini $100.00
Hot Selections
Assorted mini quiche (cheese, vegetable and lorraine quiche) $95.00
Beef Rangoon’s served with a blueberry siracha sauce $100.00
Broiled sea scallops wrapped with bacon $145.00
Butternut Squash Soup Shooters topped with Crème Fraiche $90.00
Coconut fried shrimp with spicy pineapple marmalade sauce $125.00
Little Smokies wrapped in bacon and sprinkled with brown sugar $85.00
Lobster Florentine tartlets $150.00
Maple BBQ shrimp wrapped in bacon $150.00
Petite crab cakes with remoulade sauce $115.00
Raspberry, brie, and almonds in a Phyllo pouch $95.00
Spinach and Artichoke Pastry Cups $105.00
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
Trader Duke’s special recipe Swedish meatballs $90.00
Teriyaki chicken skewers $125.00
Teriyaki beef skewers $125.00
All prices are subject to 10% Vermont Rooms and Meals Tax and 20% Service Charge November 2016
HORS D’OEUVRES
WEDDINGS Our Gluten-Free Options. Some entrées can be prepared gluten-free with advance notice.
(A whole platter is based on 50 people)
Platters: Half Whole
Assorted finger sandwiches (ham salad, egg salad, tuna salad, chicken salad) $65.00 $115.00
Brie En Croüte served with caramelized cranberries and toasted almond slivers $80.00 $150.00
Cabot Cheese platter with assortment of crackers $80.00 $160.00
Fresh fruit skewers $95.00 $175.00
Plowman’s Platter assorted cheese, salami, pepperoni and sweet Italian sausage with toasted crostini and crackers $95.00 $185.00
Seasonal garden vegetables with Buttermilk Ranch dip $75.00 $130.00
Sliced seasonal fresh fruit $85.00 $150.00
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 $90.00 $175.00
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
All prices are subject to 10% Vermont Rooms and Meals Tax and 20% Service Charge November 2016
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
Prosecco $8.00
Domestic Beer $4.50
Imported Beer $5.50
Vermont Microbrews $5.50-$6.00
Draft/Switchback $6.50
Soda and Juice $1.75
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 20% service charge will be added to Hosted bar prices.
November 2016
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, Kendall Jackson, California $31.00
Riesling, Zum, Germany $32.00
White Zinfandel, Beringer, California $27.00
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
Please Note: Bottle prices include tax. Bottled wine selections are subject to change
November 2016
DOUBLETREE WEDDING VENDOR LIST
Photography /
Video
Cyndi Freeman
802-658-3733
cyndifreeman.com
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
Hillary Dubie Photography
802-777-1726
www.hillarydubie.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
Sarah Annay Photography
802-338-0662
sarahannayphotography.com
DJ Services
Green Mountain Beats
http://greenmountainbeats.com/
El Folio Entertainment
802-558-3800
http://www.vermontdj.net/
Digital DJ
802-318-8402
http://www.sbdigitaldj.com/home
RPM Entertainment
802-793-2899
musicrpm.com
Supersounds
802-899-2823
supersounds.com
Top Hat Entertainment
802-862-2011
tophatdj.com
Moonlight Entertainment
802-233-5172
moonlightentertainmentdj.com
C-Note Entertainment
802-878-8707
http://www.cnoteentertainment.com
Linens
Connie Duglin
877-675-4636
connieduglinlinen.com
BBJ Linen
bbjlinen.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
Officiants
Carmen George
http://www.officiantvermont.com/
Greg Trulson
http://www.gregtrulson.com
DOUBLETREE WEDDING VENDOR LIST
(CONTINUED)
Cakes / Dessert
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 Café
802-658-3074
mirabellescafe.com
Piece of Cake
802-878-7772
www.pieceofcakevt.com
Snaffle Sweets
802-434-2400
www.snafflesweets.com
Sweet Simone’s
802-336-2126
http://www.sweetsimones.com/
New Moon Café
802.383.1505
http://newmoonvt.com/
baked!
Ceremony Music /
Entertainment /
Miscellaneous
Dominique Gagne
802-224-6751
dominiquegagne.com
Heidi Soons (Harpist)
893-4916
Rebecca Kauffan
(Classical Harpist)
802-399-2662
J&M Boutique
802.658.5767
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
Chocolate Fountain Rental
(802) 999-1611
http://www.thefountainofdreams.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
First Student Charter Center
(Charter Bus)
855-272-3222
firstcharterbus.com
Security
Paul S. McManus
802-872-6091 or 800-525-5726
Peter Lavallee
802-846-4111 or 802-846-4193