omni amelia island resort weddings · at omni amelia island resort, we are fully committed to...

WEDDINGSOMNI AMELIA ISLAND RESORT

SHOULD HAPPEN

UNLIKE ANY OTHERA DAY

AT A PLACE UNLIKE ANY OTHER.

YOUR STORY STARTS HERE. At Omni Amelia Island Resort, we are fully committed to making sure that your wedding day is nothing short of spectacular–by filling it with love, laughter and those moments that you’ll remember and cherish forever. Whether we’re playing host to your wedding reception, rehears-al dinner or bridesmaid luncheon, we promise to bring together the absolute best of everything. Distinctive venues. Exceptional cuisine. Legendary service. Luxurious accommodations. We’ll ensure it all comes together and that your event is truly sensational.

Omni’s experienced wedding team will be by your side every step of the way–from your first planning meeting to your final toast. That way you can focus on what matters most. Making memories that last a lifetime.

TA B L E O F C O N T E N T S

RESORT OVERVIEW | 4

CEREMONY & RECEPTION VENUES | 6

PACKAGES | 8

RECREATION ENHANCEMENTS | 11

MENUS | 13

BEVERAGES | 27

HOTEL GUIDELINES | 29

ELEVATED EXPERIENCE Omni Amelia Island Resort is nestled on 1,350 acres at the tip of a barrier island just off the Northeast Florida coast. Enjoy luxurious oceanfront accommodations, world-class pools, championship golf, award-winning tennis, a full-service spa, endless dining options, and family-friendly activities.

With nearly 80,000 sq ft. of indoor and outdoor function space, a plethora of amenities and gracious island living, it’s easy to see why Omni Amelia Island Resort is the only Florida resort to receive AAA’s prestigious 4-Diamond award every year since 1980. The resort’s southern charm, natural setting and attentive service makes it the ideal destination to create truly memorable experiences.

402 direct oceanfront rooms, including 29 suites

The Villas of Amelia Island Plantation — more than 300 one-, two- and three-bedroom villas

3.5 miles of wide, uncrowded beaches

36 holes of championship golf

23 Har-Tru® tennis courts and tournament management

Shopping village with restaurants, boutiques and shops

Nature-inspired signature spa

Health & Fitness Center with indoor lap pool

Kayaking, paddleboarding and nature tours

10 culinary options ranging from casual to fine dining

Kids, teen and family recreation

Heron’s Cove Adventure Golf, with 18 mini golf holes

More than 7 miles of walking, jogging and biking trails

Bicycle and island hopper rentals and Segway™ tours

Beach horseback riding

Deep sea, backwater, freshwater fishing & sailing charters

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CEREMONY VENUES Elegant beauty in a natural setting. With a variety of unforgettable locations to choose from, Omni Amelia Island Resort takes the guesswork out of finding that perfect place to tie the knot.

B E AC H F R O N T W E D D I N G For those seeking the perfect beach wedding, you can sink your toes into 3.5 miles of uncrowded Atlantic coastline. WA L K E R ’ S L A N D I N G Enjoy an incredible sunset from this waterfront venue that boasts sprawling views of the Intracoastal Waterway. M AG N O L I A GA R D E N Adjacent to our Magnolia Ballroom, this lush garden offers ample open space and winding trees. OA K P O I N T L AW N Lined by Spanish moss-draped live oak trees, winding marshes and our magnificent Oak Marsh golf course, you’ll bask in the open space and glorious sunsets.

O C E A N V I E W T E R R AC E Located in the hotel, this intimate venue features a terrace that offers scenic Atlantic Ocean views. M A R S H V I E W D E C K Our outdoor terrace features a fire pit and panoramic views of the Intracoastal Waterway and Oak Marsh golf holes. T H E S P R O U T I N G P R OJ E C T This intimate garden venue is lined by Spanish moss-draped live oak trees and includes a greenhouse and citrus grove.

A M E L I A P L A N TAT I O N C H A P E L A traditional indoor venue located next to the serene Red Maple Lake. (Unaffiliated with Omni Hotels & Resorts)

The Amelia Plantation Chapel is unaffiliated with Omni Hotels & Resorts and will need to be contacted separately.

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RECEPTION VENUES Whether you’re looking for an intimate setting, outdoor garden wedding or an extravagant celebration, our exceptional venues will make your dream wedding a reality. No matter the setting, we’ll make sure the stage is set.

Every wedding event will have a customized banquet food and beverage guaranteed minimum. This minimum does not include the Coastal Wedding Experience, service charges, tax, labor charges, audio visual, or any other miscellaneous charges incurred. Please contact a Special Events Sales Manager today for your custom quote.

T H E B E AC H Let the sunshine, fresh salt air and crashing waves encompass your wedding celebration, then move to one of our other venues for your reception. Or stay on the beach with a reception al fresco.

O C E A N V I E W R O O M & T E R R AC E Located in the hotel, featuring elegant indoor and outdoor space for dinning and dancing with sprawling views of the Atlantic Ocean. S U N R I S E C A F É & T E R R AC E Offering the perfect blend of spectacular ocean views, intimate dining experiences and space for a dance floor.

OA K P O I N T L AW N This stunning outdoor venue features Spanish moss-draped live oak trees and magnificent marsh views.

M A R S H V I E W D E C K Our outdoor terrace and deck lead you to meandering paths with Spanish moss-draped live oak trees, features a fire pit and panoramic views of the Intracoastal Waterway and Oak Marsh golf holes.

WA L K E R ’ S L A N D I N G Enjoy sprawling views of the Intracoastal Waterway along with incredible sunset views from an expansive wrap-around deck. The interior features hardwood floors, a fieldstone fireplace and surrounding windows. M AG N O L I A B A L L R O O M & M AG N O L I A GA R D E N With 16,800 square feet of versatile function space, this grand ballroom is the largest reception venue on site. Adjacent to our ballroom, a lush garden offers ample open space. Ballroom and garden may be booked separately.

C U M B E R L A N D B A L L R O O M Located in close proximity to the hotel and features a flexible layout in an elegant setting. A M E L I A B A L L R O O M Offering ample space, flexibility and the added convenience of being close to the 8 Flags Patio and garden. T H E S P R O U T I N G P R OJ E C T This intimate outdoor space features a garden, outdoor kitchen and bar, greenhouse, rambling creek and small citrus grove.

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COASTAL WEDDING PACKAGE We promise to lessen the worry of wedding planning and help you begin your happily ever after with this specially designed wedding package.

CEREMONY INCLUSIONS:

Ceremony venue

White garden chairs

Citrus infused water station

Backup location in case of inclement weather

RECEPTION INCLUSIONS: Reception venue

Guest tables; six tall cocktail tables, one cake table, one 6’ gift table, one 6’ place card / guest book table

Floor length white polyester linen with coordinating napkins

Mahogany chiavari chairs with ivory cushions

White china, glassware & silver flatware

Up to five votive candles per table

24 x 24 oak parkay dance floor (indoors only)

Staging for entertainment (indoors only)

Package priced at $3,000

Rates do not include lighting, décor, flowers and other items not specifically stated herein. All rates and services are subject to 25% service charge on package price, food & beverage and 7% Florida sales tax. All services and dates are subject to availability and executed agreement. Contact a Special Events Manager for more information. (904) 321-5045.

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GIFTS FOR THE COUPLE We know the importance of choosing the perfect location for your big day. The below perks are our way of saying thanks for trusting us with such an monumental celebration. These inclusions are available with any wedding package that is booked.

GIFTS:

Complimentary oceanfront accommodations on wedding night (Subject to availability)

Romantic amenity and turndown service on wedding night

Complimentary breakfast the morning after your wedding

10% discount on spa services for the couple

Premier wedding golf package (See details below)

Complimentary island hopper for the couple

Complimentary valet parking for the couple

Discounted rehearsal dinner menu pricing

Discounted guestroom block (Subject to restrictions)

PREMIER WEDDING GOLF PACKAGE:

18 holes of golf on Oak Marsh

Bride and Groom play complimentary

Complimentary club rentals

20% discount on golf shop merchandise

20% discount on golf lessons with PGA staff

$99 per person, plus tax | For parties of eight or more

GUEST ACCOMMODATIONS We offer a variety of luxury accommodations to fit the needs and preferences of your guests. The resort features guestrooms, suites and multi-bedroom villas offering views of the ocean, golf course and lush landscape. We also offer homes with multiple bedrooms, bathrooms and plenty of indoor and outdoor space for entertaining.

A Minimum of 10 rooms per night is required for a discounted room block. The group will be responsible for 90% of the daily contracted rooms at the time of the contract. During peak season a three night minimum may be required over weekends. Reservation cut-off date 45 days prior to arrival.

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AWARD-WINNING RECREATIONRECREATION WEDDING ENHANCEMENTS For details and other recreation activities, please contact our Group Recreation Manager at (904) 277-5910

RESERVED BEACH AREA Join us on our sandy beach, located along the Atlantic Ocean. We offer a variety of options to accommodate

small or large groups and ways to pamper your VIPs. Groups can also reserve beach games, surf boards, stand-up

paddleboards or a volleyball court. Some items may only be available in season, March- September.

WEDDING BEACH FIRE Relax on a moonlit beach with a mesmerizing beach fire. With marshmallows for roasting and the sound of

breaking waves, your group will enjoy an informal evening on the sandy shores of the Atlantic Ocean. This is a

must have enhancement to any beach dinner event! Only available November-April due to turtle nesting season.

GAME RENTALS

Giant four-in-a-row, jumbo jenga, supersized chess and checkers, corn hole, bocce ball, horseshoes, washer toss,

ladder golf and tiki toss.

ISLAND HOPPER RENTALS Ask about our private island hopper rentals, a fun way for your wedding party guests to travel around property.

SUNSET KAYAK Our knowledgeable naturalists will guide you through a tidal salt marsh and point out wildlife and landmarks

on your journey to the Intracoastal Waterway. Geared towards both beginners and experts, paddle and safety

instruction is provided for all participants. For large tours, launches will be staggered and will require use of single

and tandem kayaks. Bottled water included for all guests.

WEDDING PARTY SEGWAY ™ Explore the resort by Segway™ and experience the resort’s natural surroundings as you zip through the bends and

curves on trails throughout the property. After a full orientation and training session, guests will choose between

the scenic Intracoastal Waterway sights or views of the Atlantic Ocean based on ability. Bottled water included for

all guests.

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MENUS

HORS D’OEUVRESHors d’oeuvres are priced per piece with a 25 piece minimum.

Prices are subject to a 25% service charge and a 7% state sales tax. All menus and prices are subject to change.

C O L D O C E A N WAV E S TOMATO TOAST

Tomato concasse, house ricotta, oregano and balsamic onions SALMON & CUCUMBER Dill crepe, miso, soy gel and radish BLACKENED TUNA Cornbread, corn remoulade and chive FERNANDINA SHRIMP COCKTAIL Cocktail sauce and Florida lemon SMOKED OLIVE & CHEVRE Tarragon, lemon and black pepper PEAS & HAM Pea puree, Benton’s ham, daikon, mint, basil and Florida orange BLUE CRAB TOSTADA Blue crab, Lil’ Moo cheese, peach, corn and cilantro EAST COAST OYSTER Horseradish and chef’s all-natural hot sauce

MELON BALL Cantaloupe, honeydew, cucumber and feta DEVILED EGG Bacon, radish and parsley SMOKED WHITE FISH SALAD Crisp dill, crème fraiche and citrus gel BEEF TARTAR Brioche, capers, Worcestershire and egg yolk MELON RIND & RIND Watermelon, maple, pork rind and chive STUFFED PEPPADEW PEPPER Pimento, attic ham and scallion MICRO SHRIMP AND LOBSTER ROLL Celery, lemon and butter bun

7 each

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Hors d’oeuvres are priced per piece with a 25 piece minimum.


WA R M S E A M I S T DRUNKEN APRICOT Champagne, red chili, goat cheese, tarragon and fennel aioli KOREAN SHORT RIB Taro, gojuchang, radish, and cilantro PIMENTO CHEESE HUSHPUPPIES Pickled mustard seed and chives BLUE CRAB CAKE Corn remoulade and blackening spice PEACH PUFFS Green Hill cheese, walnuts, rosemary and mac SOUTHERN SHRIMP TOAST Bacon, smokin’ spice, benne seed and local shrimp CHICKEN POTSTICKERS Chicken, cabbage, carrots, green onions and sesame GUAVA PASTRY Puff pastry, manchego, honey and chili flake EDAMAME POTSTICKERS Ginger, lemongrass and sweet chili BAKED POTATO CROQUETTE Butter, bacon, cheddar, scallions and sour cream BARBACOA BEEF TACO Crema, cotija and cilantro WILD MUSHROOM QUICHE Royal, ricotta, leeks, and beech mushrooms

ANDOUILLE SAUSAGE EN CROUTEDatil pepper mustard and scallion PULLED PORK TATER TOT Coleslaw CHICKEN FRIED QUAIL Smoked Dr Pepper, buttermilk and black pepper LOLLIPOP LAMB Florida lemon, honey and Sprouting Project rosemary LOBSTER CORN DOGS Lemon aioli and chives

7 each

HORS D’OEUVRES


Chef attendant required at 175 per chef (two hour maximum) with one chef per 75 guests. All carving stations are chef-driven. Serving portions are estimated based on the average guest consumption.


C H A R C OA L E D W H O L E B E R K S H I R E P I G Mustard barbecue, hickory barbecue, poppy seed slaw and saltwater rolls

9 per person (150 person minimum)

S M O K E D B E E F S T E A M S H I P Horseradish sauce, mustard and micro rolls


S M O K E D P O R K B E L LY P O R C H E T TA Peach chutney, arugula and grilled baguette


W H I T E M A R B L E FA R M S P O R K LO I N Pickled green tomatoes, blackberry jam and saltwater rolls


H E R B C R U S T E D B E E F S T R I P LO I N Tarragon jus, caramelized onions and micro rolls


G R I L L E D LO C A L S N A P P E R Mango slaw, sweet summer heat and flour tortilla


R OA S T P R I M E R I B O F B E E F Garlic jus, horseradish sauce and micro rolls


B A K E D AT L A N T I C G R O U P E R Poppy seed slaw and sweet potato chips


S E A R E D B E E F T E N D E R LO I N Au jus, chive aioli and rosemary loaf


CARVING STATIONS


*Chef attendant required for stations depicted with asterisk at 175 per chef and one chef per 75 people.


P O K E B O W L S MISO SOUP Tofu and scallion WAKAME SALAD Cucumbers rice wine and tamari ASIAN CHOP CHOP Bok choy, butter lettuce, carrot, snow pea, mango oranges and wontons CALIFORNIA POKE Crab, avocado, cucumber and sesame SPICY TUNA POKE Tuna, red chili and chili mayo DRAGON POKE Tempura shrimp and unagi sauce SEA BASS POKE Burnt onion, Florida orange and basil SALMON POKE Apple, cucumber, radish, scallion and yuzu TO SEASON Wasabi, pickled ginger, dynamite sauce and tamari BAMBOO STEAMER Buns and dumplings EDAMAME Sea salt

CHICKEN POTSTICKERS Sweet soy GREEN TEA MOUSSE CALAMONDIN CHIA PUDDING34 per person

OVERCAST WITH A CHANCE OF MEATBALLS TRADITIONAL CHEFS MEATBALLS Beef, oregano, garlic, marinara and parmesan CHAR SUI CHICKEN Honey, five spice, soy and ginger SALISBURY STEAK MEATBALLS Beef, mushroom, gravy and thyme

CRISP AND CRACKER Sesame sticks, lavosh and rosemary cracker

24 per person

RECEPTION STATIONS


Station only receptions require a three station minimum.*Chef attendant required for stations depicted with asterisk at 175 per chef and one chef per 75 people.


FLORIDA GRITS GREENWAY GRITS Course ground and corn stock STIR INS Corn, spinach, mushrooms, bell peppers, onions, tomatoes, asparagus, cheddar, Parmesan and goat cheese SUPER STIR INS Pecanwood bacon, country ham and local shrimp SEASON STIR INS Chives, basil and Cajun

23 per person

S O U T H E R N - F R I E D C H I C K E N * MALT WAFFLE Vanilla LOCAL CHICKEN Buttermilk, herb dredge and Nashville hot sauce SYRUP Maple, sorghum, Winter Park honey, agave nectar, gooseberry, lingonberry, blackberry and bourbon

27 per person

THE SIMPLE POTATO ROASTED Idaho, olive oil, salt and black pepper MASHED Redskin, buttermilk, chives and butter

FRIED Kennebec, plantation fry salt and Cajun seasoning FILLIN’ Cheddar, blue cheese, sour cream and butter TOPPING Bacon, country ham, broccoli, scallions and bell peppers SHAKING Ketchup, black garlic steak sauce and chef’s all natural hot sauce

21 per person

FLORIDA-GEORGIA CHEESE GREEN HILL Sweet, buttery, double cream and peach jam (Sweet Grass Dairy – Thomasville, GA) NATURAL RIND CHEDDAR Cave aged and apple compote (Flat Creek Lodge – Swainsboro, GA) FRESH GOAT CHEESE Soft, creamy, artisan and blueberry jam (Windmill Acres – Ocklawaha, FL) LOBLOLLY Earthy, nutty, semi-firm and Cohen Farm pecans (Cypress Point Creamery – Hawthorne, FL) ASHER BLUE Sweet, meaty, dense and blackberry preserves (Sweet Grass Dairy – Thomasville, GA) BREADS Crisp flatbread crackers and grilled baguette

22 per person | 27 per person with fruit added

RECEPTION STATIONS


Station only receptions require a three station minimum. All stations with a guarantee of under 25 people are subject to a 200 setup fee.*Chef attendant required for stations depicted with asterisk at 175 per chef and one chef per 75 people.


V E G E TA B L E PATC H RAW Carrots, celery, broccoli and radishes MARINATED Cauliflower and cucumbers GRILLED Bell peppers, zucchinis and yellow squash TO SPREAD Pimento cheese and boiled peanuts

18 per person

ICED SEAFOOD SPLIT KING CRAB LEGSOcean salt EAST COAST OYSTER Chef’s all-natural hot sauce FERNANDINA SHRIMP COCKTAIL Fennel pollen SAPELO ISLAND CLAM Grilled and chilled POACHED MUSSELS Garlic, white wine and tarragon ENHANCE Cocktail sauce, remoulade, mignonette and lemon

39 per person

R OA D S TA N D F R U I T MELON Cantaloupe, honeydews and watermelon NOT MELON Pineapples, oranges and grapes BERRY Strawberries, raspberries and blueberries DIPS Brown sugar crema and coconut cream

19 per person

G R E E N H O U S E GREENS

Romaine, bibb lettuce, arugula, kale and spinach

SEEDSChia, sunflower, basil, dill and chickpea

GARDENCherry tomatoes, carrots, cucumbers, broccoli, red onions, bell peppers, cauliflower, radish and sprouts

NOT GARDENBacon, ham, blue cheese, cheddar and croutons

WATERING CANSButtermilk vinaigrette, dried tomato vinaigrette and white balsamic vinaigrette

21 per person

RECEPTION STATIONS


Station only receptions require a three station minimum.*Chef attendant required for stations depicted with asterisk at 175 per chef and one chef per 75 people.


C H E F ’ S C H A R C U T E R I E COPPA Aged spiced pork shoulder and corn relish BRESAOLA Slow cured beef eye of round and Sprouting Project pickle beans PROSCIUTTO Fig, arugula and truffle oil 26 per person

ATL ANTIC OCEAN BAKE BURLAP BAGGED Sapelo Island clam and roasted Atlantic oyster SEAWEED WRAPPED Fernandina shrimp and blue crab MORE Red potato and cob corn ENHANCE Cocktail sauce, clarified butter and lemon

46 per person

BRUSCHETTA & BASIL BRUSCHETTA BASE Toasted baguette, focaccia and lavosh DAIRY FRESH Burrata, fresh mozzarella, house ricotta and goat cheese VINE RIPENED Heirloom tomato, marinated plum tomatoes and golden tomato relish GARDEN FRESH Roasted cremini, arugula and olives HERB GARDEN Basil pesto, toasted garlic, fresh basil, rosemary and chives OILS AND VINEGARS Extra virgin olive oil, garlic oil, basil oil, balsamic reduction and white balsamic syrup CRISPY & CRUNCHY Pine nuts, toasted breadcrumbs, proscuitto and crisp onions PICKLED Red onions and cucumbers

23 per person

RECEPTION STATIONS


Dessert stations are served with your choice of freshly brewed Shade Grown coffee and assorted hot teas.



C H E F M A D E C R E P E S * GARDEN FRESH Peaches, strawberries, blueberries and banana

WHIPPED Cream, honey butter and strawberry cream cheese

CRUNCH TIME House granola, candied cocoa nibs and Cohen Farm pecans

SYRUPS & SAUCES Maple, sorghum and agave 24 per person

D E E P - D I S H C H E E S E C A K E CHEESECAKE New York and chocolate

SAUCE Raspberry, blueberry, blackberry, peach, apple, pine-apple and orange

BERRY Strawberry, raspberry and blueberry CREAM

Vanilla, hazelnut and cinnamon 26 per person

DESSERT


Dessert stations are served with your choice of freshly brewed Shade Grown coffee and assorted hot teas.



C H O C O L AT I E R * CHOCOLATE CHIP COOKIE AND BROWNIE Dark chocolate and chocolate chunk MALTED MILKSHAKE Ice cream, malt, chocolate and milk CHOCOLATE TRUFFLES Orange and caramel CHOCOLATE COVERED CHERRIES 26 per person

B A BY C A K E C U P C A K E APPLE PIE Spiced cake, apple jam, brown sugar buttercream, and oat streusel PEANUT BUTTER CUP chocolate cake, peanut butter mousse, buttercream, peanut and chocolate THE FLORIDA ORANGE Orange cake, orange jam, champagne buttercream and orange boba CARROT CAKE apple, carrot, cream cheese and walnut 26 per person

F LO R I B B E A N KEY LIME BAR graham and meringue CREAMSICLE CHEESECAKE vanilla and orange PINEAPPLE UPSIDE-DOWN CAKE caramelized pineapple and maraschino cherry FROZEN PEACH PUSH POP ginger, and peach nectar 29 per person

C U S TO M W E D D I N G C A K E S * Included in plated and buffet dinner packages Prices start at 8 per person if ordered separately

DESSERT


Late night stations are based on one hour of service and are meant to supplement suggested buffets and are portioned accordingly. Stations require a minimum of 25 people.


N AT U R A L S L I C E E X P E R I E N C E ENDLESS SUMMER PIZZA Sauce, parmesan, mozzarella, olives, mushrooms, red onion, tomatoes and bell pepper RIPTIDE Sauce, parmesan, mozzarella, tomatoes, pepperoni, ham, bacon and sausage

SANDBAR Sauce, parmesan and mozzarella 28 per person

C H E F ’ S C H I L I B A R HOUSE-MADE CHILI Texas style

ACCOMPANIMENTS Shredded toppings, cheddar, pepperjack, crunching toppings and fried onions 20 per person

W I N G S B A R CRISPIN’ WINGS Chicken ACCOMPANIMENTS Smoked bbq, house pickles, smoked Dr. Pepper sauce, honey roasted, honey mustard, crisp buffalo, blue cheese and ranch 22 per person

S L I D E R S FRIED GREEN TOMATO Hot sauce aioli

CRAB CAKE Buttermilk aioli, house sweet pickle and radish

HOUSE-GROUND BEEF Grilled green onion mayo and black pepper tomato

HAND-CUT CHIPS Thyme, salt and pepper 32 per person

LATE NIGHT


Late night stations are based on one hour of service and are meant to supplement suggested buffets and are portioned accordingly. Stations require a minimum of 25 people.


S O DA C O U N T E R CHURNED Vanilla and chocolate

BUBBLES Strawberry, cream soda and root beer

DRIZZLE Maple syrup, honey, caramel, coffee essence and chocolate sauce

JAMS Strawberry, blackberry, passion fruit-mango

AND MORE Candied pecans, salted peanuts and bacon 26 per person

D O N U T WA L L

JUST-FRIED DOUGHNUT RINGS cinnamon, sugar, powdered sugar, chocolate and striped

GLAZED AND CHOCOLATE DIPPED Cake doughnuts

WHIPS AND SAUCES Whipped cream, chocolate sauce, passion-mango jam, salted bourbon-caramel and strawberry preserves 24 per person

LATE NIGHT


Vegetarian meals, kosher meals and other specialty dietary meals are available upon request. All buffets are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, choice of salad, three accompaniments and choice of two or three entrées.

*Chef attendant required for stations depicted with asterisk at 175 per chef and one chef per 75 people. All buffets with a guarantee of under 25 people are subject to a 200 setup fee.


I N C LU S I O N S STANDARD BAR Four hour TRAY PASSED HORS D’OEUVRES Selection of three (additional priced at 7 per piece) PLATED SALAD AND MAIN COURSE Saltwater rolls CUSTOM WEDDING CAKE CHAMPAGNE TOAST BEVERAGES Freshly brewed shade-grown coffee, assorted hot tea and iced tea

S A L A D S CAESAR SALAD Romaine, parmesan, crouton, crisp Newsom’s ham and Florida lemon caesar FLORIDA CITRUS SALAD Pomegranate seeds, mint, arugula, feta cheese and honey vinaigrette GEORGIA PEACH SALAD

Mizuna, Cohen Farm pecans, Lil’ Moo cheese and Winter Park apiary honey vinaigrette

HEIRLOOM TOMATO CAPRESE

Mozzarella sheet, basil, extra virgin olive oil, balsamic gel and fleur de sel

FARM VEGETABLE SALAD

Red Oak lettuce, puffed corn, garden tomatoes, house ricotta, pickled red onion and herb buttermilk dressing

CUCUMBER AND WATERMELON SALAD

Baby gem lettuce, red onions, dill and warm bacon vinaigrette

WEDGE SALAD Iceberg, bacon, tomatoes, blue cheese and buttermilk vinaigrette

AC C O M PA N I M E N T S ROASTED IDAHO POTATOES

Olive oil, salt and black pepper

ROASTED MASHED POTATOES Garlic

BUTTERMILK MASHED POTATOES Chive

BAKED FLORIDA POTATO Bacon, scallions, cheddar, butter and sour cream

SWEET POTATO HASH Sweet potatoes, red potatoes and scallions

SUCCOTASH

Sweet corn, green bean and tomato

JUMBO ASPARAGUS Florida lemons

CREAMED SPINACH

Garlic, cream and baby spinach GRILLED ZUCCHINI Chili, lime and queso fresco

SEAWEED STEAMED SUMMER SQUASH Red chili

GREEN BEANS Garlic

BROCCOLI FLORETS Olive oil and garlic

ROASTED VEGETABLES

Mediterranean COB CORN Scallions and butter

BUILD YOUR OWN BUFFET

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Vegetarian meals, kosher meals and other specialty dietary meals are available upon request. All buffets are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, choice of salad, three accompaniments and choice of two or three entrées.

*Chef attendant required for stations depicted with asterisk at 175 per chef and one chef per 75 people. All buffets with a guarantee of under 25 people are subject to a 200 setup fee.


E N T R É E S GRILLED ATLANTIC SALMON Barbecue spice GRILLED WHOLE LOCAL SEA BASS* Charred lemon and barbecue spice FERNANDINA SHRIMP Barbecue spice and pickled watermelon rind LO’ COUNTRY BOIL Mayport shrimp, sweet corn, red potato, andouille sausage, lemon and clarified butter CAJUN SPICED LOCAL SHRIMP Remoulade FRIED CHICKEN Braised market greens, chef’s all natural hot sauce BEER CAN CHICKEN Pickle brine and beer can bake SALTWATER CHICKEN BREAST Orange, palm and charred onions JERK CHICKEN QUARTERS Bone-in, lime and cilantro SMOKED CHICKEN BREAST Bone-in brined and glazed

GRILLED SKIRT STEAK Pineapple chimichurri SMOKED BEEF BRISKET* Bold city brown barbecue BARBECUE SPICED PORK* Shoulder, ribs and spiced sausage ROASTED PORK BELLY * Gochujang, orange and soy MARINATED SHORT RIB Brown sugar, soy and rice wine BERKSHIRE PORK CHOP Thick-cut, roasted apple, tarragon and butter GRILLED NEW YORK STRIP* USDA choice, roasted mushrooms and caramelized onions PASTA CARBONARA Pappardelle, pancetta, sweet pea and garlic cream PENNE PASTA Red sauce and Parmigiano-Reggiano ROASTED RAVIOLI Spinach and roasted garlic 102 per person for two entrées (buffet only) 190 per person for two entrées (package)

111 per person for three entrées (buffet only) 199 per person for three entrées (buffet only)

BUILD YOUR OWN BUFFET

B U F F E T M E N U S | O M N I A M E L I A I S L A N D R E S O R T | 2 5

Plated dinners are served with your choice of freshly brewed Shade Grown coffee, iced tea with Florida lemons, saltwater rolls, choice of soup or salad, main selection and sweet.


I N C LU S I O N S STANDARD BAR Four hour TRAY PASSED HORS D’OEUVRES Selection of three (additional priced at 7 per piece) PLATED SALAD AND MAIN COURSE Saltwater rolls CUSTOM WEDDING CAKE CHAMPAGNE TOAST BEVERAGES Freshly brewed shade-grown coffee, assorted hot tea and iced tea

S A L A D S FARM VEGETABLE SAL AD Red Oak lettuce, puffed corn, garden tomatoes, house ricotta, pickled red onion and herb buttermilk dressing

GEORGIA PEACH SAL AD Mizuna, Cohen Farm pecans, Lil’ Moo cheese and Winter Park apiary honey vinaigrette CAESAR SALADRomaine, parmesan, crouton, crisp Newsom’s ham and Florida lemon Caesar

HEIRLOOM CARROT SAL AD Lemon yogurt, brussels sprouts, golden raisins, phyllo, almond and lime vinaigrette

AMELIA SAL AD Spinach, palm, orange, radish and sesame vinaigrette

BEET SAL AD Cumin scented heirloom beets, baby watercress, goat cheese, orange, walnut clusters and sherry vinaigrette MAIN

MARINATED BREAST OF CHICKEN

Yellow tomato, white bean and lemon 177 per guest (package) | 101 (entrée only)

SMOKED CHICKEN CARBONARA

Pappardelle, pancetta, sweet pea and garlic cream 176 per guest (package) | 100 entrée only)

GRILLED LOCAL SEA BASS Carrot, bok choy and tomato 185 per guest (package) | 109 (entrée only)

HAY ROASTED SALMON Quinoa, corn and basil 183 per guest (package) | 107 (entrée only)

BRAISED SHORT RIB Parsnip, green apple, radish and aromatic natural jus 179 per guest (package) | 103 (entrée only)

NEW YORK STRIP STEAK Spinach, bacon and warm potato salad

$184 per guest (package) | 108 (entrée only)

FILET MIGNON

Potato, leek, shiitake and ocean broth 194 per guest (package) | 118 (entrée only)

FILET MIGNON & COLDWATER LOBSTER Potato, trumpet mushroom, shishito and umami 211 per guest (package) | 135 (entrée only)

NEW YORK STRIP STEAK & SEA BASS Spinach, bacon and warm potato salad 199 per guest (package) | 123 (entrée only)

PLATED


The sale and service of all alcoholic beverages is governed by the Florida State Liquor Commission. As a licensee, we are responsible for the administration of beverage regulations. It is a policy, therefore, that all alcoholic beverages must be supplied by the resort. Omni Amelia Island Plantation encourages safe and responsible alcohol consumption. All bars require a bartender at 150 per bartender, with one bartender per 75-100 people. Requests for additional bartenders will be billed at $250 each.


S TA N DA R DSeagram’s gin

Svedka vodka

Evan Williams bourbon

Castillo rum

Sauza Blanco tequila

J&B scotch

Domestic beers

M·A·N Wines chardonnay

M·A·N Wines sauvignon blanc

M·A·N Wines merlot

M·A·N Wines cabernet sauvignon

Assorted soft drinks

First hour $28 | Add $13 per guest for each additional hour

D E LU X EBeefeater gin

Absolut vodka

Jim Beam

Johnnie Walker Red scotch

Bacardi rum

Hornitos Añejo tequila

Domestic beers | Bud Light, Miller Lite and Michelob Ultra

Premium beers | Corona, Heineken, Jon Boat, I-10 IPA, Mad Manatee and Killer whale

William Hill chardonnay

Estancia pinot noir

Louis Martini cabernet sauvignon

Wente Hayes Ranch merlot

Kris pinot grigio


Bottled spring water


P R E M I U MAviation gin

Ketel One vodka

Elijah Craig bourbon

Monkey Shoulder scotch

Sailor Jerry rum

Patrón Silver tequila

Domestic beers

Premium beers

White Haven sauvignon blanc

Kendall Jackson chardonnay

Raymond cabernet sauvignon

Trivento malbec

Elouan pinot noir

Maso Canali pinot grigio



BEVERAGE PACKAGES

B E V E R A G E P A C K A G E S | O M N I A M E L I A I S L A N D R E S O R T | 2 7

HOTEL GUIDELINES E V E N T O R D E R S You will be asked to sign event orders confirming menus and other details for each of your events prior to the

event start date. A final count is required ten working days prior to your function by no later than 12:00PM EST.

If count is not received, the expected number indicated on the banquet event order becomes the guarantee.

If attendance falls below the guarantee, the client will be responsible for the number guaranteed. O U T S I D E F O O D A N D B E V E R AG E Due to licensing requirements and quality control issues, all food and beverage, including wedding cake, to be

served on the resort property must be supplied and prepared by the hotel. The hotel reserves the right to cease

service of alcoholic beverages. L E N G T H O F T I M E F O R B U F F E T S In accordance with the Florida Board of Health, buffets may not be displayed longer than two hours.

Requests for buffets to be displayed longer than two hours will require buffet to be removed and refreshed and

will be subject to additional charges. B U F F E T S U R C H A R G E All buffets with a guarantee of under twenty-five guests are subject to a $100 set up fee. All buffets with a guaran-

tee of under fifteen guests are subject to a $200 set up fee.

O U T D O O R E V E N T S Your Special Events or Conference Manager will meet with you the day of your event to make the ‘weather call’ for

outdoor events. The scheduled function will take place indoors if the following conditions are present: a weather

report of 40% or more chance for precipitation, temperatures are below 65 degrees, wind gusts are in excess of

15 mph, and lightning is present.

N O I S E C U R F E W The noise curfew for outdoor locations (beach, terraces, etc.) is 10:00PM. The noise curfew for Walkers Landing is

9:00PM outdoors and 10:00PM indoors.


HOTEL GUIDELINES S I G N AG E & B A N N E R S No signs, banners or displays shall be erected or displayed in any part of the hotel without prior approval. It is

understood that approved signage and/or banners are subject to set up fees. Banners or signage are not permitted

in the hotel lobby.

S H I P P I N G Packages should be mailed to 39 Beach Lagoon Road, Amelia Island, FL 32034 and include the contact name,

contact phone, group name, arrival date and number of boxes. Handling fees will apply.

S TA F F I N G & S E RV I C E A 25% service charge and 7% state sales tax will apply to all wedding packages, food, beverage and audio visual

equipment rentals including high speed internet access in any event room on-site.


C A L L TO DAY TO S P E A K W I T H A W E D D I N G S P EC I A L I S T

Omni Amelia Island Resort | (904) 321-5045 | OmniHotels.com/AmeliaIsland

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