SNOWBASIN WEDDING GUIDE

SNOWBASIN WEDDING
WEDDING GUIDE
SNOWBASIN
GUIDE
OUR PHILOSOPHY
Your Best Day Ever
Thank you for considering Snowbasin for your special day.
We understand how challenging it can be to plan a special occasion. Rest assured, we have the
knowledge, expertise and tools to guide you through this process with an experienced and confident
hand. Our sales and service coordinators work with you to make sure every detail is covered. Your
coordinator can help arrange a ceremony and reception consultation, a chef’s tasting, and a tour of the
various sites and spaces we offer. In addition, we offer a referral list of event-related service providers
with a long history of special occasion events here at Snowbasin.
Our mission is to provide you with a celebration of friends and family coming together, creating lasting
and cherished memories, all within the awe-inspiring setting of Snowbasin. The success and enjoyment
of your special day is our highest priority, and we work with great care and consideration to fulfill our
commitment to you.
To deliver on that promise, we use only the finest ingredients, including Kobe Beef, local, all-natural
grass-fed beef, all-natural poultry, and the freshest seafood. These ingredients, as well as our produce
and bakery items, must meet our rigorous purchasing standards before our chefs will consider them.
There’s a reason we’re ranked third in the world in ski area food and service. Our Executive Chef, Eric
Byrd, and our Executive Sous Chef, Scott Sniggs, work tirelessly with vendors to make sure Snowbasin
is working only with the best.
Our highly-trained service staff includes a banquet management team with over 30 years of wedding,
banquet, bar, and special event experience. Linens are hand selected for each event in order to
coordinate with your desired color scheme. In addition, we use only the finest silverware, imported
china, and real crystal stemware for all of our special occasion events.
Our lodges and venues tell their own story. Our magnificent event settings will leave you and your guests
with treasured memories for years to come. Snowbasin’s countless accoutrements, including Persian
rugs, alder furnishings, and natural stone fireplaces, provide everything you need to bring your special
day to life with the elegance and beauty it deserves.
We are eager to help you along on this planning path, and we sincerely hope you will choose to share
your special celebration with us in one of our breathtaking venues here at Snowbasin Resort.
Sincerely,
Peter J. Baker
Director of Dining, Entertainment, and Facility Management
Banquet Information
SIGNATURE SNOWBASIN BUFFET MENU
Minimum of 40 Guests
Includes Fresh Fruit Tray, Domestic Cheese Tray, Dinner Rolls, Tea and Coffee.
CARVING
(Please Choose One)
BLACK PEPPER CRUSTED ROAST BEEF
ROASTED TURKEY BREAST WITH ORANGE CRANBERRY SAUCE
PRIME RIB AND YORKSHIRE PUDDING
LEG OF LAMB WITH MINT BORDELAISE
AMERICAN WAGYU KOBE STRIP LOIN FROM SNAKE RIVER FARMS
ROASTED GRASS–FED BEEF TENDERLOIN WITH SEA SALT
ROASTED BUFFALO PRIME RIB
ENTRÉES
(Please Choose Two)
ROASTED SALMON with an Orange Dill Glaze
GRILLED CHICKEN BREAST with Tomato Caper Sauce
GRILLED CHICKEN BREAST with Mushroom Marsala Sauce
ROASTED PORK LOIN with Apple Cinnamon Compote
SALMON WELLINGTON with Tomato Saffron Sauce
SLICED PETITE GRILLED STEAK with Red Wine Reduction
SIDES
(Please Choose Two)
ROASTED RED POTATOES
GARLIC MASHED POTATOES
AU GRATIN POTATOES
RICE PILAF
VEGETABLE COUSCOUS
SIGNATURE SNOWBASIN BUFFET MENU
Minimum of 40 Guests
SALADS
(Please Choose Two)
GARDEN SALAD with Mixed Greens, Tomatoes, Cucumbers, Carrots and choice of Salad Dressing
SPINACH SALAD with Craisins, Bacon Lardons, Swiss Cheese and choice of Salad Dressing
CAESAR SALAD
GREEK PASTA SALAD
MUSTARD APPLE POTATO SALAD
CAPRESE SALAD
VEGETABLES
(Please Choose One)
SEASONAL VEGETABLE MEDLEY
GARLIC SAUTÉED GREEN BEANS
STEAMED ASPARAGUS
GLAZED CARROTS
DESSERTS
(Please Choose Three)
CHEESECAKE MOUSSE with an Almond Tuile and Fresh Berries
CHAMPAGNE CRÈME BRULÉE with Fresh Berries
LEMON CHIFFON CAKE with Raspberry Sauce
CHOCOLATE MOUSSE with Grand Marnier
CHOCOLATE PANNA COTTA
PEAR CLAFOUTI with Cinnamon Crème Anglaise
ITALIAN BUFFET MENU
Minimum of 50 Guests
Includes Coffee and Tea.
BUFFET OFFERINGS
FONTINA AND WILD MUSHROOM STUFFED CHICKEN BREAST
with Rosemary Jus
BEEF SLOW BRAISED IN RED WINE
with Roasted Root Vegetables
BAKED PASTA
with Spinach, Potatoes and Cheese
HOT GRILLED VEGETABLES
with Basil Aioli
GREEN SALAD
with Assorted Dressings
CAPRESE SALAD
with Balsamic Vinaigrette
BREADS
Rustic Focaccia & House-Made Rolls
ZUPPA INGLESE
Chocolate and Sambuca Trifle
TIRAMISU
Mascarpone Cheese, Coffee and Ladyfingers
SNOWBASIN “LITTLE CAT” BUFFET MENU
Minimum of 25 Guests
With Fresh Fruit Tray and Dinner Rolls.
CARVING
(Please Choose One)
Black Pepper Crusted Roast Beef
Roasted Turkey Breast with Orange Cranberry Sauce
Roasted Grass-Fed Beef Tenderloin with Sea Salt
Roasted Buffalo Prime Rib
ENTRÉES
(Please Choose Two)
Roasted Salmon with an Orange Dill Glaze
Flame-Kissed Barbecue Chicken Quarters
Grilled Chicken Breast with Mushroom Marsala Sauce
Broiled Tilapia Filets with Lemon, Parsley, and Butter
SIDES
(Please Choose One)
Roasted Red Potatoes
Garlic Mashed Potatoes
Rice Pilaf
Vegetable Cous Cous
SALADS
(Please Choose One)
Garden Salad with Mixed Greens, Tomatoes, Cucumbers, Carrots and choice of Salad Dressing
Caesar Salad
Greek Pasta Salad
Mustard Apple Potato Salad
VEGETABLES
(Please Choose One)
Seasonal Vegetable Medley
Garlic Sautéed Green Beans
Glazed Carrots
DESSERTS
(Please Choose Two)
Cheesecake Mousse with an Almond Tuile and Fresh Berries
Champagne Crème Brûlée with Fresh Berries
Lemon Chiffon Cake with Raspberry Sauce
Chocolate Mousse with Grand Marnier
BUFFET ADD-ONS
For the Signature Snowbasin Buffet and Italian Buffet Only
(Only serviced when ordered with accompanied buffet)
LIVE PENNE PASTA SAUTÉ BAR
Includes sliced mushrooms, carrots, tomatoes and onions.
SAUCE
(Please Choose Two)
Marinara, Alfredo, Pesto Cream
MEAT
(Please Choose One)
Italian Sausage, Meatballs, Grilled Chicken
MACARONI AND CHEESE
Made to order with your choice of bacon, jalapenos, onions, tomatoes, broccoli and
Italian sausage. Finished with a creamy cheddar Mornay sauce.
FAJITA STATION
Freshly prepared Fajitas with sautéed peppers, onions, tomatoes and choice of chicken or steak.
Served on a warm flour tortilla. Garnished with shredded lettuce, cheese and salsa.
CREPE STATION
Crepes sautéed to order. Includes fresh whipped cream.
TOPPINGS
(Please Choose Two)
Fresh Seasonal Berries, Apple Cinnamon Compote, Ginger Peach Compote, Spice Rum Mango
Compote, Cardamom Blueberry Compote
SUNDAE & SHAVED ICE STATION
S’MORES STATION
(Outside Only)
Open fire and all the fixings.
PLATED DINNERS MENU
Minimum of 20 Guests
A place card or name badge with an easily identifiable system to differentiate guests’ entrée selections
will be used. Each plated dinner includes Freshly Baked Rolls, Butter, Coffee and Tea.
Choose a Salad, Entrée, and Dessert to complete your three-course dinner menu.
SALAD SELECTIONS
(Please Choose One)
CAESAR SALAD
Freshly Chopped Romaine tossed with our House Made Caesar Dressing,
Croutons and Asiago Cheese
CAPRESE
Layered Fresh Tomato Slices with Fresh Mozzarella Cheese over a bed of
Baby Greens with a Balsamic Pesto Vinaigrette
HOUSE SALAD
Mixed Greens with Tomato, Cucumber, Carrots and Gorgonzola Dressing
SPINACH SALAD
Baby Spinach with Strawberries, Candied Walnuts and Balsamic Vinaigrette
DESSERT SELECTIONS
(Please Choose One)
CHEESECAKE MOUSSE
with an Almond Tuile and Fresh Berries
CHAMPAGNE CRÈME BRÛLÉE
with Fresh Berries
LEMON CHIFFON CAKE
with Raspberry Sauce
CHOCOLATE MOUSSE
with Grand Marnier
CHOCOLATE PANNA COTTA
PEAR CLAFOUTI
with Cinnamon Crème Anglaise
PLATED DINNERS MENU
Minimum of 20 Guests
ENTRÉE SELECTIONS
(Please Choose up to Three)
ROASTED HERB CHICKEN BREAST
with Rustic Tomato-Caper Sauce and Roasted Garlic Mashed Potatoes
GRILLED VEGETABLE NAPOLEON
On top of an Herb Parmesan Polenta Cake with Balsamic Tomato Relish
PROSCIUTTO AND MOZZARELLA STUFFED CHICKEN BREAST
with Sage Crème and Au Gratin Potatoes
BAKED SALMON FILLET
with an Orange-Lime Beurre Blanc Wild Rice Pilaf
HAZELNUT CRUSTED PORK LOIN
with a Tarragon Mustard Velouté and Sweet Potato Relish
GRILLED SWORDFISH STEAK
with Fresh Mango Kiwi Salsa and Brown Rice Pilaf
HERB ENCRUSTED PRIME RIB AU JUS
with Horseradish Mashed Potatoes
NEW YORK STEAK
Grilled to Perfection with a Red Wine Reduction and Herb Roasted Red Potatoes
BACON WRAPPED FILET MIGNON
with Béarnaise Sauce, Roasted Bell Pepper and Parmesan Risotto Cake
VEGETABLE SELECTION
(Please Choose One)
Grilled Asparagus
Seasonal Vegetable Medley
Garlic Sautéed Green Beans
Glazed Carrots
HORS D’OEUVRES MENU
Cold Hors D’oeuvres
(Serving size is 50 pieces unless otherwise noted.)
POTATO CHIPS & DIP per bowl
CORN CHIPS & SALSA per bowl
MIXED NUTS per pound
BELGIAN ENDIVES with Boursin Cheese & Caramelized Pecans
ASSORTED DOMESTIC & IMPORTED CHEESE for 50 people
HAM ROLLS with Asparagus
ITALIAN STYLE BRUSCHETTA
FRESH CELERY & CUCUMBERS stuffed with Herb Cheese
SLICED SEASONAL FRESH FRUIT TRAYS for 50 people
HUMMUS TRIO with Grilled Pita
PROSCIUTTO HAM WRAPPED MELON
VEGETABLE CRUDITÉS with Dip
ASSORTED FINGER SANDWICHES of Chicken, Ham & Shrimp
ASSORTED SANDWICH PINWHEELS
ASSORTED PASTRIES
DEVILED EGGS
MEDITERRANEAN SALAD on a Bamboo Stick
ASSORTED FINE CANAPÉS
ICED JUMBO SHRIMP with Cocktail Sauce
SMOKED SALMON TRAY with Classical Garnishes
BUFFALO SHRIMP SKEWER
ENDLESS PUNCH & WATER BOWL COMBO
DESSERT TRAY
(Please Choose Three)
Cheesecake Mousse with an Almond Tuile and Fresh Berries
Champagne Crème Brûlée with Fresh Berries
Lemon Chiffon Cake with Raspberry Sauce
Chocolate Mousse with Grand Marnier
Chocolate Panna Cotta
Pear Clafouti with Cinnamon Crème Anglaise
HORS D’OEUVRES MENU
Hot Hors D’oeuvres
(Serving size is 50 pieces.)
BBQ CHICKEN WINGS with Celery and Bleu Cheese
EGG ROLLS with Hot Mustard Sauce
SAVORY SWEET & SOUR MEATBALLS
ORIENTAL POTSTICKERS with Teriyaki Ginger Sauce
DEEP FRIED MUSHROOM RAVIOLI with a Spicy Arrabiata Sauce
BEIGNETS OF BRIE
STUFFED MUSHROOMS with Sausage and Spinach
SPINACH ARTICHOKE DIP with Crostinis
SPANAKOPITA - Triangles of Phyllo Dough filled with Spinach
ASSORTED QUICHES
SHRIMP EMPANADA with Fresh Guacamole
THAI CHICKEN SATAY with Peanut Sauce
INDIAN CHICKEN TANDOORI with Raita
KOREAN BEEF BULGOGI with Ginger-Garlic Sauce
BACON WRAPPED SCALLOPS
MINI BEEF WELLINGTON with Mushrooms
SNOWBASIN MINI CRAB CAKE with Sauce Remoulade
GRILLED SHRIMP SKEWER with Honey Lime Sauce
ASIAN STYLE LAMB RIBS
HORS D’OEUVRES BUFFET
(75 person minimum. 60 minute service.)
Comes with a Fruit & Cheese Display and an Endless Punch Bowl.
YOUR CHOICE OF FOUR COLD HORS D’OEUVRES plus
YOUR CHOICE OF FOUR HOT HORS D’OEUVRES
BRIDE & GROOM READY ROOM SNACKS
THE EARLS
(Serves 6)
Cheeses, Fresh Sliced Fruits, Nuts, Mini Cookies
and Chocolate Dipped Strawberries
THE NEEDLES
(Serves 6)
Cubed Italian Meats and Cheeses with Olive Tapenade,
Water Crackers and Fresh Fruit
THE STRAWBERRY
(Serves 6)
Chicken, Turkey, and Shrimp Tea Sandwiches garnished
with Fresh Sliced Fruit and Chocolate Dipped Strawberries
THE JOHN PAUL
(Serves 6)
Kobe Beef Hot Dogs and Sauerkraut
with Assorted Condiments, Pretzels and Chocolate Brownies
DESSERT OPTIONS
(Tray of 50 Pieces)
Cheesecake Bites
Chocolate Dipped Brownies
Éclairs
Chocolate Dipped Strawberries
Lemon Bars
Mini Crème Brûlée
Petit fours (small cakes)
Caramel Apples
Key Lime Tarts
Berry Tarts
Fruit Crisp
Cake pops
Chocolate Panna Cotta
Cup Cakes
Cheesecake Mousse
Chocolate Mousse with Chambord
Beverages
BANQUET BAR
Policies & Guidelines
BARTENDER AND WAIT STAFF SERVICE
All Snowbasin bartenders and wait staff are experienced and fully qualified. One bartender can
efficiently serve 75 guests. The service charge covers all staffing, including wait staff, bartenders,
set up, breakdown, housekeeping and security.
DISCLAIMER
No alcohol is allowed to leave the event with any guest open or not. Guests are not allowed
to supply or “brown bag” any alcoholic beverages on Snowbasin property regardless if there is
alcohol service or not. All liquor laws of the state of Utah must be adhered to at all times without
exception. Failure to adhere to these guidelines may result in suspension of bar service. Must be
21 and have proper identification to consume alcohol in the state of Utah.
BANQUET BAR
Hosting Options
BAR OPTION 1 – CASH
We will set up a bar and sell drinks to your guests. Our standard bar menu is listed below and
will be stocked with basic mixers. We would be happy to include any item not listed below at
your request as long as it is a normally stocked item. If you would like us to bring in special order
items, we will accommodate. However, you will be obligated to cover any costs associated with a
special order. A setup fee will apply to all cash bars.
WHISKEY VODKA
GIN
BOURBON
SCOTCH
RUM
TEQUILA
LIQUEURS
BEER WINES
Crown Royal, Jack Daniels, Seagram’s Seven Crown
Smirnoff, Ketel One, Belvedere
Tanqueray, Bombay Sapphire
Bulleit Frontier Whiskey, Basil Hayden
Glenmorangie 10yr, Johnnie Walker Black Label
Captain Morgan White, Captain Morgan Spiced
Don Julio, Hornitos
Grand Marnier, Jagermeister, Baileys Irish Cream,
Fireball Cinnamon, Peach Scnapps
Bud Light, Shock Top, Uinta Cutthroat, Uinta Seasonal,
Redds Apple Ale
A variety of House wines selected by the Beverage Manager
BAR OPTION 2 – HOSTED OR PARTIALLY HOSTED
We will set up our standard bar but you will host all or a set amount of the sales of the bar. If
you host $750, the setup fee will be waived. If you do choose to host just a portion of the bar,
once that amount has been reached it will convert to a cash bar.
BAR OPTION 3 – CUSTOM
Our Beverage Manager will consult with the client and establish a custom bar menu that will be
tailored to the client’s tastes and desires. We will establish how many drinks are needed for the
duration of the event and be able to deliver a set cost up front. Custom bars have the benefit
of quicker service, better guest satisfaction and added options like custom menus, signature
cocktails, and specific selections at a better value. A bar consultation takes about thirty minutes
and can be done without any obligation.
BANQUET BEVERAGE MENU
Red Wines
Sterling Napa Merlot, California 2009
Black cherry, blackberry, and raspberry, and hints of toasty oak
Cambria Pinot Noir, California 2011
Subtle but intriguing cherry, cola, and plum flavors
Louis Latour Pinot Noir, France 2010
Red fruit enriched by fine black currant and blueberry aromas
Chateau Ste. Michelle Cabernet Sauvignon, Washington 2010
Concentrated Washington red fruit in an accessible style
BV Coastal Cabernet Sauvignon, California 2011
Lush blackberry and black currant character, with nuances of red plum and cedar box
Franciscan Cabernet Sauvignon, California 2010
Flavors of blackberries, currants, and oak with hints of vanilla and toast
Ferrari-Carano Cavernet Sauvignon, California 2010
Flavors of bing cherry, boysenberry syrup, graham cracker, and milk chocolate
Rosenblum Vintners Cuvee Syrah, California 2010
Juicy layers of boysenberry, cassis, dark plum, and a touch of anise
Las Rocas Garnacha, Spain 2008
Rich dark cherry and blackberry aromas and flavors
Santa Rita Medella Real Carmenere, Chile 2008
Fresh black fruits and spicy notes that blend elegantly with rich oak
Ramon Bilbao Rioja, Spain 2009
Tones of raspberries, cream, and cocoa
Louis Jadot Beaujolais, France 2010
Fresh red currant and raspberry fruit character
Rancho Zabaco Zinfandel, California 2008
An adundance of jammy flavors and spices
Kiler Grove Zynergy, Utah 2007
Zinfandel, Petite Syrah, and Grenache
Kiler Grove Interpretation, Utah 2010
Grenache, Mourvèdre, and Petite Syrah
Ménage a Trois Red, California 2011
Zinfandel, Cabernet Sauvignon, and Merlot
Iron Gate Winery Tempest, Utah 2012
Blend of Lodi Zinfandel, Columbia Valley Cabernet, Lodi Syrah,
Columbia Valley Syrah, and a bit of Ruby Red
BANQUET BEVERAGE MENU
White Wines
Terra D’Oro Moscato, California 2010
Crisp with flavors of apricot and rose petals
Bartenura Moscato, Italy 2012
Pear, tangerine, nectar, and melon flavors
Columbia Gewurztraminer, Washington 2006
Lychee fruit, grapefruit, and melon
Chateau Ste. Michelle Dry Riesling, Washington 2011
Fresh flavors of white peach and mandarin orange
Kendall Jackson Vintners Reserve Riesling 2009
Layers of apricot, peach, and orange blossom mingle with jasmine
Joel Gott Sauvignon Blanc, California 2012
Guava, papaya, white peach, and meyer lemon
Geyser Peak River Ranches Sauvignon Blanc 2011
Lemongrass and lychee with passionfruit, peach, and lemon zest
Eyrie Pinot Gris, Oregon 2011
Bone dry and medium bodied with great balance
Ecco Domani Pinot Grigio, Italy 2012
Light citrus and delicate floral aromas with tropical fruit flavors
Mac Murray Ranches Pinot Gris, Washington 2010
Dried fig, white peach, baked apple, and pear
Chateau Ste. Michelle Indian Wells Chardonnay, Washington 2010
Pineapple, mango, and hints of caramel
Kim Crawford Unoaked Chardonnay, Australia 2011
Intense pineapple and tropical fruits
Francis Coppola Diamond Collection Chardonnay, California 2011
Juicy apple, cantaloupe, pear, and crème brûlée finish
Stags Leap Chardonnay, California 2011
Aromas of honeysuckle with green apple and orange peel flavors
Conundrum, California 2011
Layers of peach, apricot nectar, green melon, and pear with hints of citrus and vanilla
Ménage a Trois White, California 2011
Chardonnay, Chenin Blanc, and Moscato
Kiler Grove Trebbiano, Utah 2009
Trebbiano and Sauvignon Blanc
BANQUET BEVERAGE MENU
Sparkling & Rose Wines
Barefoot White Zinfandel, California
Georgia peach, sun-ripened strawberries, succulent pears, and pineapple
Mas Belles Eaux Rose, France
Blend of Syrah and Mourvèdre
Zonin Prosecco, Italy
Fruity and aromatic, with hints of wisteria flowers and rennet apples
Domaine Chandon Blanc de Noir, California
Dark cherry, currant, and strawberry dominate both aroma and flavor
Domaine Chandon Brut, California
Flavors of tropical fruit and spicy anise
Vueve Clicquet Brut Yellow Label, France
Pinot Noir, Pinot Meunier, and Chardonnay
HOUSE & BANQUET WINES
WHITES
RED WINES
Tisdale Vineyards Chardonnay
Flip Flop Pinot Grigio
Jacobs Creek Chardonnay
Naked Grape Pinot Grigio
I.G. Winery Dry Riesling
Brancott Sauvignon Blanc
Apothic White Blend
Apothic Rose
Tisdale Vineyards Cabernet Sauvignon
Flip Flop Pinot Noir
Darkhorse Cabernet Sauvignon
Mirassou Pinot Noir
Colores Del Sol Malbec
Bogle Merlot
Snap Dragon California
19 Crimes
SPARKLING
Trocadero Brut
BANQUET BEVERAGE MENU
Beer
These selections of beer are available as of now.
Please check at the time of booking to confirm availability.
DRAFT
Varies by season and availability.
Draft beer may not always be available
CRAFT
(12oz. Bottles & Cans)
Uinta Hop Notch IPA
Uinta Dubhe Imperial Black IPA
Uinta Monksvhine Belgium Blond Ale
Uinta Wyld Extra Pale Ale
Uinta Cutthroat Pale Ale
Uinta Detour Double IPA
Uinta Seasonal
Uinta Organic Seasonal
Squatters Hop Rising Double IPA
Squatters Big Cottonwood Amber Ale
Wasatch Devastator Double Boch
Wasatch Ghostrider White IPA
New Belgium Fat Tire
(16oz. Bottles)
Red Rock Bobcat Nut Brown Ale
Red Rock Elephino Double IPA
Roosters Hellevation IPA
Roosters Honey Wheat
(22oz. Bottles)
Epic Spiral Jetty IPA
Epic 825 Stout
Epic Intermountain Wheat
Epic Mid-Mountain Mild Ale
Epic Double Skull Doppelboch Lager
Epic Hop Syndrome Laper (Seasonal)
Epic Rio’s Rompin’ Rye
Epic Glutenator Gluten Free Beer
(25oz. Bottles)
Uinta Tilted Smile Imperial Pilsner
DOMESTIC
(12oz. Bottles & Cans)
Redds Apple Ale
Corona Extra
(16oz. Bottles)
Bud Light
Coors Light
Miller Lite
BANQUET BEVERAGE MENU
Spirits
Bar Setup will include the following spirits and all necessary mixers. All spirits are $6 and mixed drinks
with multiple spirits are $10. If you would like additional spirits that are not listed below, please ask, and
we will include them in the bar setup. Prices of individual drinks will vary with additional selections.
WHISKEY
Hight West Rendezvous Rye
High West Campfire
High West Double Rye
High West Son of Bourye
Jameson
Bushmills
Bushmills Irish Honey
Crown Royal
Crown Royal Black
Crown Royal Maple
Jack Daniels
Bulleit Rye
Seagrams 7 Crown
Orphan Barrel
(various limited releases)
George Dickel
RUM
Bacardi Superior
Captain Morgan (spiced, white,
silver spiced, and coconut)
Meyers
10 Cane
BOURBON
Jim Beam
Bulleit
Basil Hayden
SCOTCH
Glenmorangie 10yr
Glenmorangie Nectar D’or
Glenmorangie Quinta Ruban
Johnnie Walker Black
Ardbeg
VODKA
Belvedere (normal and pink
grapefruit)
Ciroc (normal, coconut, peach, and
amaretto)
Grey Goose
Ketel One (normal, orange, citron)
Smirnoff (normal, whipped, grape,
apple, raspberry, root beer, and caramel)
GIN
Bombay Sapphire
Tanqueray
TEQUILA
Hornitos Plata
Patron Silver
Don Julio Blanco
Don Julio Anejo
Don Julio Reposado
COGNAC
Courvoisier VS
Hennessey VS
Hennessey VSOP
LIQUEURS
Baileys (normal, hazelnut, cinnamon,
vanilla, and caramel)
Frangelico
Tuaca
Disaronno Amaretto
Kahlua
Jagermeister
Fireball Cinnamon
Grand Marnier Cordon Rouge
Grand Marnier Peach Raspberry
BANQUET BEVERAGE MENU
Mocktail Bar
A mocktail bar is a fun spin on weddings and events looking to add animated beverage service
without alcohol being served. Great for family-friendly events. Refreshing and delicious!
RASPBERRY LEMONADE
house-made lemonade shaken with fresh
raspberries, garnished with lemon wheel
ROSEMARY CITRUS COOLER
muddled orange and rosemary shaken, topped
with tonic, garnished with fresh rosemary
COSMOPOLITAN
white grape juice and fresh lime juice shaken,
served neat with a splash of tonic and twist
ITALIAN SODA
MOJITO
club soda, cream, and your choice of flavoring
Choose any two: watermelon, strawberry,
raspberry, coconut, chocolate, orange, lemon,
lime, blackberry, caramel, almond, pineapple,
or pomegranate
STRAWBERRY-BASIL COOLER
served martini style, cranberry juice and apple
cider with cinnamon sugared rum
SORREL LIME COOLER
seasonal fresh fruit shaken with sparkling
grape juice, served chilled
MOCHA HEAVEN
coconut syrup and pineapple juice shaken,
served over ice, topped with lemon lime soda,
garnished with a lemon and lime wheel
muddled fresh mint and agave nectar shaken,
topped with club soda, garnished with mint sprig
muddled fresh strawberries and basil shaken with
sugar, topped with tonic, served on the rocks
sorre and agave simple sugar shaken with fresh
lime, topped with tonic water, on the rocks or up
with lime garnish
iced coffee and chocolate syrup shaken, served
on the rocks, topped with whipped cream and
shaved chocolate
GRAPEFRUIT MIMOSA
ruby red grapefruit juice and Martinelli’s
sparkling cider garnished with seasonal fresh fruit
CRAN-APPLE CIDER
SPARKLING SANGRIA
COCONUT CRUSH
BANQUET BEVERAGE MENU
Mocktails & Non-Alcoholic Beverages
Mocktail bars require a setup fee per service location. Minimum of 75 drinks. Additional menu
choices can be added for a fee.
Group pricings are for 3 hours of service. Groups over 200 guests will need to consult with
beverage manager for pricing and options.
GROUPS
1–50 GUESTS
Unlimited drinks
Choose two options from menu
101–150 GUESTS
Unlimited drinks
Choose two options from menu
51–100 GUESTS
Unlimited drinks
Choose two options from menu
101–200 GUESTS
Unlimited drinks
Choose two options from menu
NON-ALCOHOLIC BEVERAGES
All items based on consumption per item unless noted.
COFFEE & TEA A LA CARTE
Includes All Accompaniments
refills included
COFFEE & TEA SERVICE
Includes All Accompaniments
ENDLESS COFFEE, TEA & HOT COCOA
Great For Large Meetings
ENDLESS PUNCH BOWL
FOUNTAIN SOFT DRINKS
refills included
BOTTLED SOFT DRINKS
BOTTLED JUICES & ENERGY DRINKS
BOTTLED WATER
Wedding & Specialty Cakes
WEDDING & SPECIALITY CAKES
The Snowbasin Bakery specializes in unique cakes for weddings and special occasions. In
classic European style, Snowbasin offers cakes poured in a rich glossy white or chocolate
ganache. To begin the cake process, first one must determine the flavoe of the cake and
filling, how many guests being served, and type of icing and decoration. The following
list is an example of Snowbasin’s most popular cake flavors and suggested pairings for
fillings. Custom flavors and fillings are available upon request. When placing an order a
chef will be available to assist in building a unique cake design.
LEMON TWIST
A light sponge cake made with fresh lemons and a hint of Limoncello.
Pairs well with Lemon Fruit Curd, White Chocolate Mousse, Lime Curd or Blueberry Cream.
AMARETTO
A light sponge cake made with amaretto and natural almond flavorings.
Pairs well with Chocolate Ganache and Marzipan, Raspberry Cream, or Chocolate Mousse.
CHOCOLATE
A lighter, German-style sponge cake.
Pairs well with Chocolate Mousse, Fruit Cream, or German Chocolate.
CHAMPAGNE
A light, pink sponge cake made with Korbel Champagne.
Pairs well with Strawberry Cream, Pastry Cream, or White Chocolate Mousse.
MOCHA
A light sponge cake flavored with coffee extract, liquor, and vanilla.
Pairs well with Chocolate Mousse, Raspberry Cream, or Custom Tiramisu.
SNOWBASIN CARROT
A medium bodied cake made with fresh carrots, raisins, and walnuts.
Pairs well with Cream Cheese or White Chocolate Mousse.
WEDDING & SPECIALITY CAKES
SPICE
A medium bodied cake made with buttermilk and spices.
Pairs well with Cream Cheese, Chocolate Mousse, or Lemon Fruit Curd.
RED VELVET
A medium bodied cake made with buttermilk, a hint of citrus, and spice.
Pairs well with Cream Cheese or Raspberry Jam.
WHITE
A pound cake made with sour cream and a hint of citrus.
Pairs well with Fruit Creams, White Chocolate Mousse, or Raspberry Jam, and Cream Cheese.
BUTTER ALMOND
A Frangipan cake made with almond paste and a hint of vanilla.
Pairs well with Chocolate Mousse, Lemon Curd, or Raspberry Jam.
ORANGE POPPY
A sour cream cake made with fresh orange infused poppy seeds and Grand Marnier.
Pairs well with Chocolate Ganache or Mousse, Cream Cheese, or Custom Orange Curd.
FILLING SELECTIONS
Lemon Fruit Curd
Lime Fruit Curd
Cream Cheese
Raspberry Jam
Strawberry Cream
Raspberry Cream
Blueberry Cream
German Chocolate
Chocolate Mousse
White Chocolate Mousse
Chocolate Ganache
White Chocolate Ganache
Pastry Cream
Marzipan
CAKE PRICING GUIDE
All orders must be received no later than three weeks ahead of time. Extra time may
be needed for certain decoration requests. There may be a charge for any changes or
cancellation to an order up to two weeks before the wedding date. A surcharge, which
includes cake cutting on the day of the event, will be charged on all wedding and sculpted
cakes.
Anniversary cakes offer a choice of cake flavor and one filling and are available for pickup at the bakery during hours of operation. Each cake comes with a standard decoration
and writing for a base fee. Additional decorations may be added for a fee.
A
This includes borders and very basic all over
dots or placement of ribbon.
B
This includes borders, swags of icing, and some
basic rose icing flowers.
C
This includes borders, basic string work,
elaborate florals, more complicated all over
designs, and basic chocolate accents such as
small flowers or random pearls.
D
This includes border, advanced string work, gum
paste flowers, chocolate work or fondant work,
and hand-painted designs.
E
Sculpted cake and Groom’s cakes.
EXTRA PRICING
TINTING BASES ICING
A medium bodied cake made with buttermilk and spices.
Pairs well with Cream Cheese, Chocolate Mousse, or Lemon Fruit Curd.
CHOCOLATE POURED
COVERED CAKES (Fondant, Chocolate Leather, Marzipan)
SPRAYED CAKES (Gold, Silver, or Pearl)
HAND PAINTING (Metallic or Color)
DECORATION (Fresh Fruit, Marzipan Fruit, Gum Paste Flowers, Chocolate Flowers)
additional charge based on availability or difficulty
SPECIAL CAKE FLAVORS OR FILLING FLAVORS
SPECIALTY CAKE PRICES additions to cake order only
1/4 Sheet
1/2 Sheet
Serves 16-24
Serves 32-48
6” Round
Anniversay cake
Serves 4-8
9” Round
9” Single Layer
Serves 12-16
Seves 6-10
CAKE CUTTING & SIZE GUIDE
ROUND CAKES
WEDDING CAKES
1” x 2” Pieces
PARTY CAKES
2” x 2” Pieces
6” Round
10 Servings
6” Round
8 Servings
8” Round
28 Servings
8” Round
14 Servings
10” Round
42 Servings
10” Round
21 Servings
WEDDING CAKES
1” x 2” Pieces
PARTY CAKES
2” x 2” Pieces
12” Round
56 Servings
12” Round
28 Servings
14” Round
82 Servings
14” Round
41 Servings
16” Round
100 Servings
16” Round
50 Servings
CAKE CUTTING & SIZE GUIDE
SQUARE CAKES
WEDDING CAKES
1” x 2” Pieces
PARTY CAKES
2” x 2” Pieces
PARTY CAKES
2” x 3” Pieces
6” Square
18 Servings
6” Square
9 Servings
6” Square
6 Servings
8” Square
32 Servings
8” Square
16 Servings
8” Square
9 Servings
(2.66” x 2.66”)
10” Square
50 Servings
10” Square
25 Servings
10” Square
15 Servings
(2” x 3.33”)
12” Square
72 Servings
12” Square
36 Servings
12” Square
24 Servings
CAKE CUTTING & SIZE GUIDE
SHEET CAKES
WEDDING CAKES
1” x 2” Pieces
PARTY CAKES
2” x 2” Pieces
PARTY CAKES
2” x 3” Pieces
Quarter Sheet
9” x 13” x 2”
54 Servings
Quarter Sheet
9” x 13” x 2”
24 Servings
(2.25” x 2”)
Quarter Sheet
9” x 13” x 2”
18 Servings
Half Sheet
12” x 18” x 2”
108 Servings
Half Sheet
12” x 18” x 2”
54 Servings
Half Sheet
12” x 18” x 2”
36 Servings
Full Sheet
16” x 24” x 2”
192 Servings
Full Sheet
16” x 24” x 2”
96 Servings
Full Sheet
16” x 24” x 2”
64 Servings
Custom Services
EVENT SERVICES
Audio, Visual & Services Rates
DVD WITH FLAT SCREEN TV
6’ X 8’ PROJECTOR SCREEN
9’ X 12’ PROJECTOR SCREEN
16’ X 9’ PROJECTOR SCREEN (advance notice required)
LCD PROJECTOR
LCD PROJECTOR FOR LARGE SCREEN
JBL PA WITH 2 SPEAKERS
JBL PA WITH 4 SPEAKERS
AUDIO MIXER 6 CH
AUDIO MIXER 12 CH
WIRELESS MICROPHONES (up to 4)
CRAB BOX
MICROPHONES
DANCE FLOOR (16X16)
STAGE (12X8)
STAGE RISER (6X8)
ELECTRIC PIANO
PIANO PLAYER (advance notice required)
COMPUTER SPEAKERS
APPLE TV MIRRORING
LASER POINTER AND WIRELESS MOUSE
FLIP CHART WITH MARKERS
WHITEBOARD WITH MARKERS
6 OUTLET SURGE PROTECTOR
A/V TECH SUPPORT
LIGHTING/STAGING/TRUSS
EXTENSION CORD
EXTERIOR STAGE (20X24)
EXTERIOR STAGE WITH FULL CONCERT PACKAGE
BASIC EVENT PACKAGE (4 JBL speakers, 6 CH mixer, Crab Box, Microphone)
All equipment is state-of-the-art with trained technicians. Snowbasin Resort is able to set up any event, no
matter how complicated. Snowbasin Resort can also run all PC and Mac equipment.
THE PERSONAL TOUCH
Contact Information
BANQUETS AND EVENTS
Kimberly Miller
Sales Manager
801-620-1032 (office)
801-543-9941 (cell)
[email protected]
GROUP SALES
Steve Andrus
Director of Sales
801-620-1014
[email protected]
BANQUET CULINARY TEAM
801-620-1121
Eric Byrd, Executive Chef
[email protected]
Scott Sniggs, Executive Sous Chef
[email protected]
Aric Glanville, Banquet Sous Chef
[email protected]
BANQUET EVENT SPECIALIST & SERVICE COORDINATOR
Lori Nixon
801-620-1048
[email protected]
CATERING & BANQUET MANAGER
Kim Godbey
801-620-1047
[email protected]
GENERAL INFORMATION
801-620-1000
888-437-5488 (toll free)
[email protected]
Peter J Baker
Director of Food & Beverage
[email protected]
801.620.1071
SNOWBASIN WEDDING GUIDE