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HILTON HEAD MARRIOTT ® RESORT & SPA

1 HOTEL CIRCLE, HILTON HEAD ISLAND, SC 29928 T 843.686.8400 F 843.686.8450

www.HiltonHeadMarriottResort.com

L I F T T H E V E I L O N B E A C H - S T Y L E W E D D I N G S

S E T T H E T O N E F O R Y O U R W E D D I N G D A Y A L O N G T H E P R I S T I N E C O A S T L I N E O F T H E A T L A N T I C O C E A N A N D M A R V E L A T T H E S T U N N I N G V I E W S A S Y O U E X C H A N G E Y O U R V O W S O N H I L T O N H E A D I S L A N D . L E A V E T H E D E T A I L S T O O U R M A R R I O T T E V E N T M A N A G E R T O P U T T H E E A S E I N P L A N N I N G T H I S U N F O R G E T T A B L E D A Y .


1 HOTEL CIRCLE, HILTON HEAD ISLAND, SC 29928 T 843.686.8400 F 843.686.8450

www.HiltonHeadMarriottResort.com

Y O U R H O T E L WHETHER A TRADITIONAL WEDDING OR A ONE-OF-A-KIND CELEBRATION,

HILTON HEAD MARRIOTT RESORT & SPA WILL EXCEED EVERY EXPECTATION. FROM INSPIRING SPACES AND CREATIVE MENUS TO AN EXCEPTIONAL EVENTS TEAM AND A CURATED LIST OF PREFERRED VENDORS, WE OFFER EVERYTHING

YOU NEED TO MAKE YOUR BIG DAY AN AFFAIR TO REMEMBER.

H I L T O N H E A D M A R R I O T T ® 1 H O T E L C I R C L E , H I L T O N H E A D I S L A N D , S C 2 9 9 2 8 T 8 4 3 . 6 8 6 . 8 4 0 0 F 8 4 3 . 6 8 6 . 8 4 5 0 w w w . H i l t o n H e a d M a r r i o t t R e s o r t . c o m

1 H O T E L C I R C L E , H I L T O N H E A D I S L A N D , S C 2 9 9 2 8 T 8 4 3 . 6 8 6 . 8 4 0 0 F 8 4 3 . 6 8 6 . 8 4 5 0 w w w . H i l t o n H e a d M a r r i o t t R e s o r t . c o m H I L T O N H E A D M A R R I O T T ®

O U R R E S O R T

OUR RESORT IS LOCATED IN THE PRESTIGIOUS PALMETTO DUNES SURROUNDED BY THE NATURAL SPLENDOR OF HILTON HEAD ISLAND, SOUTH CAROLINA, SITUATED ON THE WHITE SANDY BEACHES OF THE ATLANTIC OCEAN. WHY CHOOSE THE MARRIOTT FOR YOUR WEDDING AND HONEYMOON: •  Private terraces for all 513 guestrooms•  36 spacious suites with outstanding views•  Romantic space for your ceremony and reception•  Marriott Certified Event Manager backed by professional, experienced culinary staff•  Discounted rates available for guest rooms and suites, just steps away from your

reception

YOUR GUESTS WILL EXPERIENCE AN AMAZING STAY WITH OUR: •  Beachfront bar and lounges with live entertainment•  Spa Soleil’s 16 treatment rooms with fully equipped health club, sauna, massage

therapy, nails and make up•  Outdoor large pool, indoor heated pool and three hydrotherapy whirlpools•  Watersports including sailing, deep sea fishing, yachting, canoeing and paddle boats•  Shopping in world-famous factory outlet stores and exclusive boutiques•  10 minutes from Hilton Head Airport; 45 minutes from Savannah/Hilton Head

International Airport•  World class golf•  One of the top 10 beach destinations in the world

H I L T O N H E A D M A R R I O T T ®

Y O U R C E R E M O N Y OUR EXPERTS WILL HELP INCORPORATE YOUR CHERISHED

TRADITIONS AND WEDDING DREAMS TO CREATE A ONE-OF-A-KIND CELEBRATION, WHILE MAKING CERTAIN THE VENUE YOU SELECT IS

A PERFECT BACKDROP FOR YOUR WEDDING.

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W E D D I N G S PA C E S

B U L L H E A D L A W N & D E C K Oceanfront outdoor venue, a lush green lawn, perfect for wedding ceremony. Accommodates up to 150*. Includes indoor backup space

B A S S H E A D D E C K Oceanfront outdoor venue, spacious deck for up to 300* guests. Includes indoor backup space.

S A B A L P A L M R O O M 4000 square-foot ballroom with vaulted ceiling and skylight. Accommodates up to 150* guests.

L E A M I N G T O N B A L L R O O M 17 000 square-foot ballroom or it can be divided into smaller spaces. Accommodates up to 1200* guests.

T H E C A F E The Café offers beautiful landscape views with windows on three sides and access to an outdoor patio deck. Accommodates up to 130* guests.

*Number of maximum guests in space may vary based upon set-up.

C E R E M O N Y F E E Please call for pricing, as it is subject to the current service charge and sales tax.

The ceremony fee includes: •  Ceremony and reception locations•  An indoor backup space for outdoor events incase of inclement weather•  White padded chairs, tables, white linen, china and silverware•  On-site Event Manager

Y O U R C E R E M O N Y



W E D D I N G S PA C E SY O U R C E R E M O N Y


Y O U R R E C E P T I O N EAT, DRINK AND CELEBRATE TO THE FULLEST IN ONE OF OUR

BREATHTAKING VENUES, WHILE OUR CULINARY STAFF WILL HAVE YOU AND YOUR GUESTS SAVORING THE MOMENTS FOR YEARS TO COME.

H I L T O N H E A D M A R R I O T T ® 1 H O T E L C I R C L E , H I L T O N H E A D I S L A N D , S C 2 9 9 2 8 T 8 4 3 . 6 8 6 . 8 4 0 0 F 8 4 3 . 6 8 6 . 8 4 5 0 w w w . H i l t o n H e a d M a r r i o t t R e s o r t . c o m


PA C K A G E SY O U R R E C E P T I O N

O P A L P A C K A G E ( P L A T E D ) •  Cocktail reception with hot and cold hors d’oeuvres (five pieces per person)•  4 hour premium open bar•  Champagne toast•  Plated dinner

O N E H O U R C O C K T A I L R E C E P T I O N Allows the bridal party to capture special photographic moments while your guests are attended to by our gracious resort staff

C O M P L I M E N T A R Y B U T L E R - P A S S E D C A N A P E S ( S E L E C T T W O ) : •  Tomato and Basil Bruschetta•  Prosciutto Wrapped Asparagus•  Roasted Roma Tomato with Goat Cheese on a Parmesan Crostini•  Marinated Shrimp with Dill and Cucumber in a Phyllo Cup

C O M P L I M E N T A R Y B U T L E R - P A S S E D H O T H O R D ’ O E U V R E S ( S E L E C T T H R E E ) : •  Asian Vegetable Spring Roll with Ginger Soy•  Mini Quiche Lorraine•  Coconut Shrimp•  Chicken Sate •  Spinach and Feta Cheese in Phyllo•  Smoked Chicken Quesadilla

O P E N B A R The reception bar is available during the Cocktail Hour and dinner following (4 hours total).

P R E M I U M B A R •  Svedka, Amsterdam Red Berry, Beefeater, Bacardi, Jack Daniels, J&B, Canadian Club and

Sauza Gold•  House wine, domestic beer, imported beer, mineral water, soft drinks

*Bartender fees are included




O P A L P A C K A G E ( C O N T I N U E D )

P L A T E D D I N N E R : •  Includes assorted fresh baked dinner rolls•  Choice of soup or salad•  Choice of entrée•  Coffee, decaffeinated coffee or specialty tea•  Champagne toast for all guests

S O U P O R S A L A D ( S E L E C T O N E ) : •  Charleston She Crab Soup•  Lobster Bisque•  Callaloo Soup – Puree of Roasted Island Vegetables with Coconut Milk•  Judge John Bibb – Tender Boston Bibb Lettuce with Crisp Fried Vidalia Onions and

Gorgonzola Cheese, Drizzled with Aged Balsamic Vinegar and Extra Virgin Olive Oil•  Strawberry Fields Salad – Spring Mix, Grilled Chicken Breast, Candied Pecans, Crumbled

Bleu Cheese, Strawberries, Mandarin Oranges, Raspberry Vinaigrette Dressing•  Baby Wedge Salad

E N T R É E S ( S E L E C T O N E ) : •  Medallions of Beef Tenderloin – Twin Medallions with Cabernet Roasted Shallot Sauce,

English Rosti Potatoes and Juilenne of Fresh Vegetables•  Chicken Oscar – Seasoned Breast of Chicken, Lump Crab Meat crowned with Asparagus

and Béarnaise Sauce, served with Yukon Gold Potatoes•  Peppered Salmon Fillet – Atlantic Fillet with Honey Ginger Glaze, Mashed Potatoes and

Sautéed Asparagus, Soy Vinaigrette and Green Onions

*There will be an additional upcharge per person to offer your guests two entrée choices.




S A P P H I R E P A C K A G E ( B U F F E T ) •  Cocktail reception with hot and cold hors d’oeuvres (six pieces per person)•  4 hour premium open bar•  Champagne toast•  Buffet dinner

O N E H O U R C O C K T A I L R E C E P T I O N : Allows the bridal party to capture special photographic moments while your guests are attended to by our gracious resort staff.

C O M P L I M E N T A R Y B U T L E R - P A S S E D C A N A P E S ( S E L E C T T W O ) : •  Tomato and Basil Bruschetta•  Prosciutto Wrapped Asparagus•  Roasted Roma Tomato with Goat Cheese on a Parmesan Crostini•  Marinated Shrimp with Dill and Cucumber in a Phyllo Cup

C O M P L I M E N T A R Y B U T L E R - P A S S E D H O T H O R S D ’ O E U V R E S ( S E L E C T F O U R ) : •  Scallops Wrapped in Apple Wood Smoked Bacon•  Mushroom Filled with Dungeness Crab and Parmesan•  Fig and Marscapone in Phyllo•  Mini Crab Cakes with Red Pepper Mayonnaise•  Miniature Quiche Lorraine•  Raspberry and Brie in Phyllo•  Crab Spring Roll•  Mini Beef Wellingtons with Truffle Sauce


P R E M I U M B A R •  Svedka, Amsterdam Red Berry, Beefeater, Bacardi, Jack Daniels, J&B, Canadian Club and Sauza

Gold•  House wine,, domestic beer, imported beer, mineral water, soft drinks





S A P P H I R E P A C K A G E ( C O N T I N U E D )

B U F F E T D I N N E R : •  Includes assorted fresh baked dinner rolls, coffee, decaffeinated coffee or specialty tea•  Champagne toast for all guests

S A L A D S ( S E L E C T T H R E E ) : •  Tossed Mixed Greens Salad – Red Pear Tomatoes, Homemade Croutons and Shredded

Parmesan Cheese, with choice of dressing, Ranch, Blue Cheese, Lemon Balsamic Vinaigrette and Low Fat Honey Dijon Dressing

•  Red Potatoes and Cucumber with Mango•  Tomato and Mozzarella Platter•  Grilled Asparagus with Roasted Red Peppers and Prosciutto•  Couscous with Mint

E N T R E E S : •  Sliced Roasted Sirloin – With a Port Wine, Sundried Cherry Demi-Glace •  Seared Atlantic Salmon – With Sizzled Spinach, Shitake Mushrooms and Balsamic Vinegar Butter

Sauce•  Grilled Rosemary

S I D E S : •  Yukon Gold Garlic Mashed Potatoes•  Honey Glazed Baby Carrots•  Sautéed Green Beans with Toasted Pine Nuts




E M E R A L D P A C K A G E ( P L A T E D ) •  Cocktail reception with hot and cold hors d’oeuvres (five pieces per person)•  4 hour premium open bar•  Champagne toast•  Plated dinner


C O M P L I M E N T A R Y B U T L E R - P A S S E D C A N A P E S ( S E L E C T T H R E E ) : •  Tomato and Basil Bruschetta•  Prosciutto Wrapped Asparagus•  Roasted Roma Tomato with Goat Cheese on a Parmesan Crostini•  Marinated Shrimp with Dill and Cucumber in a Phyllo Cup

C O M P L I M E N T A R Y B U T L E R - P A S S E D H O T H O R S D ’ O E U V R E S ( S E L E C T F I V E ) : •  Scallops Wrapped in Apple Wood Smoked Bacon•  Mushroom Filled with Dungeness Crab and Parmesan•  Fig and Marscapone in Phyllo•  Mini Crab Cakes with Red Pepper Mayonnaise•  Miniature Quiche Lorraine•  Raspberry and Brie in Phyllo•  Crab Spring Roll•  Mini Beef Wellingtons with Truffle Sauce


S U P E R P R E M I U M B A R •  Ketel One, Tanqueray, Bacardi, Makers Mark, Johnnie Walker Red, Sauza 901, Crown Royal•  House wine, domestic beer, imported beer, mineral water, soft drinks

*Bartender fees are included.




E M E R A L D P A C K A G E ( C O N T I N U E D )

P L A T E D D I N N E R : •  Includes assorted fresh baked dinner rolls•  Choice of soup or salad•  Choice of entrée•  Coffee, decaffeinated coffee or specialty tea•  Champagne toast for all guests

S O U P O R S A L A D ( S E L E C T O N E ) : •  Charleston She Crab Soup•  Lobster Bisque•  Callaloo Soup – Puree of Roasted Island Vegetables with Coconut Milk

•  Judge John Bibb – Tender Boston Bibb Lettuce with Crisp Fried Vidalia Onions and Gorgonzola Cheese, Drizzled with Aged Balsamic Vinegar and Extra Virgin Olive Oil

•  Strawberry Fields Salad – Spring Mix, Grilled Chicken Breast, Candied Pecans, Crumbled Bleu Cheese, Strawberries, Mandarin Oranges, Raspberry Vinaigrette Dressing

•  Baby Wedge Salad

E N T R É E S ( S E L E C T O N E ) : •  Roast Prime Rib – Slow Roasted Prime Rib of Beef with Natural au Jus, served with Oven Roasted

Rosemary Potatoes and Fresh Julienne Vegetables•  Beef Tenderloin and Prawns – Seared Fillet of Beef with Port Wine Demi-Glace and Crab Stuffed

Shrimp, Sour Cream Infused Mashed Potatoes and Fresh Vegetables•  Chicken Oscar•  North Atlantic Mahi Mahi – Simply Grilled Fillet of Atlantic Halibut with Meyer Lemon Beurre

Blanc, served with Yukon Gold Mashed Potatoes and Fresh Julienne Vegetables

*There will be an additional upcharge per person to offer your guests two entrée choices.




R U B Y P A C K A G E ( S T A T I O N S ) •  Cocktail reception with hot and cold hors d’oeuvres (eight pieces per person)•  4 hour super premium open bar•  Champagne toast•  Stations dinner


C O M P L I M E N T A R Y B U T L E R - P A S S E D C A N A P E S ( S E L E C T T H R E E ) : •  Tomato and Basil Bruschetta•  Prosciutto Wrapped Asparagus•  Roasted Roma Tomato with Goat Cheese on a Parmesan Crostini•  Marinated Shrimp with Dill and Cucumber in a Phyllo Cup

C O M P L I M E N T A R Y B U T L E R - P A S S E D H O T H O R S D ’ O E U V R E S ( S E L E C T F I V E ) : •  Scallops Wrapped in Apple Wood Smoked Bacon•  Mushroom Filled with Dungeness Crab and Parmesan•  Coconut Prawns with Mango Chutney•  Mini Crab Cakes with Red Pepper Mayonnaise•  Miniature Quiche Lorraine•  Raspberry and Brie in Phyllo•  Crab Spring Roll•  Mini Beef Wellingtons with Truffle Sauce


S U P E R P R E M I U M B A R •  Ketel One, Tanqueray, Bacardi, Makers Mark, Johnnie Walker Red, Sauza 901, Crown Royal•  House wine, domestic beer, imported beer, mineral water, soft drinks





R U B Y P A C K A G E ( C O N T I N U E D )

D I N N E R S T A T I O N S : •  Includes assorted fresh baked dinner rolls•  Exquisite stations•  Coffee, decaffeinated coffee or specialty tea•  Champagne toast for all guests

I N C L U D E D S T A T I O N S : •  CAESAR AND HOUSE SALAD STATION:

•  Romaine Lettuce and Field Greens with Caesar Dressing, Balsamic Vinaigrette, Grape Tomatoes

•  MASHED POTATOES STATION •  Sliced Fresh Chives, Crumbled Bacon, Shredded

Cheddar Cheese, Sour Cream•  TAPAS

•  Marinated Artichokes, Grilled Vegetables, Mussels, Calamari, Asparagus

•  Buffalo Mozzarella, Prosciutto, Kalamata Olives, Marinated Mushrooms, Roasted Tomatoes

A C T I O N S T A T I O N S ( S E L E C T O N E ) : •  PASTA STATION

•  Pasta (Select three pastas): Rigatoni, Tortellini, Penne, Farfalle Pastas

•  Sauces (Three sauces): Carbonara, Marinara, Bolognese

•  Choice of Pancetta, Pine Nuts, Sundried Tomatoes, Wild Mushrooms, Garlic, Parmesan and Pecorino Cheese

•  Can be served as an action station with an Attendant Fee

•  SHANGHAI STIR-FRY – Vegetable Fried Rice accompanied by your choice of (Select two):

•  Seared Duck with Fresh Ginger and Snow Peas•  Seared Beef with Scallions and Sesame Garlic Sauce•  Spiced Pork Lo-Mein•  General Tso’s Chicken•  Can be served as an action station with an

Attendant Fee•  SEAFOOD DISPLAY

•  Oysters, Jumbo Shrimp and Crab Claws, served on ice with Cocktail Sauce, Mignonette and Lemon

•  2 pieces per person




R U B Y P A C K A G E ( C O N T I N U E D )

C A R V I N G S T A T I O N S ( S E L E C T O N E ) : •  ROAST TENDERLOIN OF BEEF

•  Served with Béarnaise Sauce, Bordelaise Sauce, Creamy Horseradish and Silver Dollar Rolls

•  Includes Carver•  BONE-IN HONEY BAKED HAM

•  Served with Apple Cider Vinegar Sauce, Pommery Mustard, Cheese, and Jalapeno Cheese Rolls

•  Includes Carver•  WHOLE ROASTED TURKEY

•  Served with Cranberry Chutney, Lavender Mustard and Silver Dollar Rolls

•  Includes Carver



E N H A N C E M E N T SY O U R R E C E P T I O N

F R E S H M A R K E T S E A F O O D D I S P L A Y •  Minimum of 50 people•  Jumbo Shrimp (3 per person)•  Fresh Oysters (2 per person)•  Alaskan King Crab Leg (1 per person)•  Served over a bed of ice with Cocktail Sauce and Mignonette Sauce

S U S H I D I S P L A Y •  Sushi, Sashimi and California Rolls•  Includes Tuna, Eel, Salmon, Yellowtail, Shrimp•  Wasabi, Ginger and Soy Sauce•  2 pieces per person

I M P O R T E D A N D D O M E S T I C C H E E S E D I S P L A Y •  Cheddar, Swiss, Peppered Jack, Gouda, Fontina, Pecorino, Romano, Brie and

assorted Goat Cheeses•  Garnished with Champagne Grapes and Sundried Fruits•  Carr’s Water Wafers and sliced French Bread•  2 pieces per person

G R I L L E D B A L S A M I C V E G E T A B L E S •  Serves 50 people•  White and Green Asparagus, Eggplant, Zucchini, Portobello Mushrooms,

Artichoke Hearts, Roasted Marinated Peppers, Squash and Sweet Onion•  Drizzled with Balsamic Vinaigrette Dressing

S W E E T E N D I N G S •  Coffees, decaffeinated coffee and revolution tea•  Served with Orange Peel, Lemon Peel, Chocolate Shavings, Whipped Cream,

Cinnamon Sticks, Raw Sugar, Crème Puffs, Chocolate Éclairs, Chocolate Dipped Strawberries, Fruit Tarts and Cheesecake Lollipops

I T A L I A N A N T I P A S T A •  Serves 50 people•  Prosciutto, Pepperoni, Genoa Salami, Capicola•  Kalamata Olives, Artichoke Hearts, Pepperoncini•  Fresh Mozzarella, Provolone•  Crusty Italian Breads and Flavored Italian Oils



E N H A N C E M E N T SY O U R R E C E P T I O N

T R O P I C A L F R U I T T R E E •  Minimum of 50 people•  Fresh fruit to include Cantaloupe, Honeydew Melon, Pineapple and

Strawberries, on a Pineapple Tree served with Honey Flavored Yogurt and Whipped Cream

I C E S C U L P T U R E •  Ice carving of your choice (price varies depending on design)

C O R D I A L S •  Disaronno Amaretto, Baileys Irish Cream, Hiram Walker Peach Schnapps,

Kahlua and Grand Marnier



1 HOTEL CIRCLE, HILTON HEAD ISLAND, SC 29928 T 843.686.8400 F 843.686.8450 www.HiltonHeadMarriottResort.com

S E T T I N G S B Y U S , I N S P I R E D B Y Y O U .

lift the veil - modules.marriott.com · lift the veil on beach-style weddings . set the tone for...

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