eat. drink. be married.

EAT. DRINK. BE MARRIED.
For a personalized wedding that reflects your unique style, The Gananoque Inn & Spa is the perfect choice.
Fall in love with our beautiful facilities and stunning views of the Thousand Islands. Whether you are planning an
intimate party for 40, or a dinner for 100, we can accommodate your needs. Venues range from a small private
dining room to a large reception room that opens directly onto the waterfront. Expert chefs will be happy to create
a menu just for the occasion or help you choose from the numerous menus, already crafted and presented in this
package.
YOUR WEDDING, YOUR WAY
Do you dream of a garden wedding on the perfect summer day? Imagine your ceremony on the lush
lawn of The Gananoque Inn & Spa beside the gleaming St. Lawrence River. Or, perhaps a cozy winter
wedding is more your style. Whatever option you choose, we can assist in planning every detail from
finding a photographer, or florist, to hiring a musician, DJ, limousine, or horse-drawn carriage.
Our expert planners can help you find just the right person to perform a personalized ceremony.
With an experienced on-site wedding coordinator, a versatile, talented chef and caring, attentive staff,
we will cater to your every need.
www.gananoqueinn.com
Where to Begin
You have made your first step in considering The
Gananoque Inn & Spa as the potential location of your
wedding — thank you!
We hope this document will answer some common
questions about the services available at The Gananoque Inn & Spa.
Remember, our team is here to help. Please don't hesitate to contact
us to make inquiries or discuss various options. Good luck with your
Contact Us
550 Stone Street South
Gananoque ON K7G 2A8
Phone: 613.382.1800 ext. 299
Toll Free: 888.565.3101
Fax:
613.382.0252
Email: [email protected]
www.GananoqueInn.com
Finding Us
Via Hwy #401:
 Take Exit #645 to Hwy #32 (Stone St.)

Follow Stone St. South through set of
traffic lights until you reach the waterfront.

The Gananoque Inn & Spa will be on your
right.
44° 19.508' N, 076° 09.513' W
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1
CEREMONY
During the summer months, we can accommodate wedding outdoor ceremonies on our
picturesque waterfront. We advise booking tents through us to ensure your guests are comfortable.
The tent does block the view of eight of our waterfront guestrooms and therefore we request you
guarantee the rental of these rooms for the night of your wedding.
Should you decide not to book a tent, we will be happy to set-up chairs for your ceremony. We
highly recommend that you plan an alternate ceremony location in case of inclement weather.
In the off-season (November 1 - April 30), you may rent both our main dining room, the Watermark
Restaurant, and the St. Lawrence Room. This allows you to hold the ceremony and dance in one
location, and the dinner in another.
Pictures may be taken anywhere on the Inn’s property, provided this does not hinder another guest’s
experience.
Are you considering a wedding in the late fall, winter, or early spring? Ask us about our options for
indoor ceremonies.
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RECEPTION

The St. Lawrence Room accommodates up to 104
people at 13 round tables with 8 guests per table.

The Chart Room accommodates up to 32 guests at 4
round tables with 8 guests per table.

Rental fees vary by the season. They include the
set-up (and dismantling) of all of your wedding
decorations, table linens, napkins, cutlery, glassware, etc.

Chair covers may be rented through an outside rental
company.

We provide three clear-glass tealight holders (with
candles )per table.

Four illuminated ficus trees are available in either the
St. Lawrence Room or the Watermark Restaurant.

Two illuminated ficus trees are available in the Chart
Room.

You have full use of a vintage, white iron arch, which
may be trimmed with your decorations. This feature can
be used as a backdrop for your outdoor ceremony or in
the St. Lawrence Room.

The colour neutral palettes of our rooms enhance and
compliment any colour or theme you choose.

Both menu prices and items are subject to change; they
will be confirmed three months prior to your event. For
guests with special dietary needs, simply provide advance
notice describing their food preferences, allergies, or
restrictions and we will customize their meal.
Other Considerations:

All food and beverages must be purchased through
The Gananoque Inn & Spa, with the exception of the
wedding cake.
We have supplied a list of area service providers but
you are welcome seek out your favourite businesses and
individuals for photography, rentals, florists, and so on.
 Each wedding is unique and as such, we would be happy
to custom-design menus or thematic set-ups to reflect your
individual taste and style.

www.gananoqueinn.com
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MENU
CANAPÉS
Hot
Sweet chilli coconut jumbo shrimp
$28
Black and white sesame-crusted seared Ahi tuna with julienne scallions and chilli oil
Slow braised beef short rib on a garlic crostini with horseradish cream
Pesto-marinated lamb sirloin brochettes, herb oil
$28
$24
$26
Pistachio-crusted pork tenderloin brochettes with apple-onion compote
$24
Soup shooters (served hot or cold) – green pea and mint with pancetta or
apple ginger with cinnamon cream
$22
Duck confit crostini with balsamic reduction
$26
Seared jumbo scallop with Pancetta crumble and cranberry tapenade
$28
Lobster tail shooter – butter-poached Atlantic lobster, with tarragon
vanilla butter sauce
$32
Mini crab cakes with mango aioli $28
Roasted vegetable, herb and goat-cheese crostini
Melted brie and wild berry chutney crostini
$22
$22
Chef’s choice of premium seasonally inspired canapés
$24
Cold
Smoked salmon crostini with dill, cream cheese, capers and red onion
Wild mushroom bruschetta with white truffle oil and shaved parmesan
Ahi tuna tartar with capers and dill crème fraîche
Fresh-shucked oysters with chili vodka mignonette
$26
$22
$28
$36
Prosciutto with pickled veg slaw and goat cheese, blackberry jelly
$24
Planning Notes:
Prior to dinner, you may wish
to have a “cocktail hour”
where you serve some light
snacks to your guests. For a
one to two hour
reception, we suggest about
three “pieces” of food per
person (i.e., if you have 100
guests = 300 pieces
or about 25 dozen). Note: the
minimum order of any of the
items shown is one dozen.
Apricot chutney and goat-cheese crostini $24
Heirloom tomato* and bocconcini skewer with basil pesto
and extra virgin olive oil
$24
Cashew chicken roulade with dried cranberries, wild mushrooms, and smoked sea salt
Chef’s choice of premium seasonally inspired canapés
$26
$24
*Available May - September only
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MENU
APPETIZERS
Group Dinner Menu, Plated Service
Entire group to have: ONE Soup or Salad plus ONE Main Entrée and ONE Dessert.
(Please add together the price per course to get the total price per person + gratuity and taxes)
(A fourth-course option is available)
Group Plated, Spring & Summer
(April 15 – September 30)
Soups and Salads
Classic Caesar salad – hearts of romaine, Caesar dressing, parmesan,
house-made croutons and lemon $9
Mixed greens salad – artisan-mixed baby lettuces, Dijon balsamic house dressing,
pea shoots, and strawberries $8
Baby spinach salad with seasonal fruit, goat cheese, wild berry and honey dressing $8
Heirloom tomato and bocconcini salad, fresh basil, balsamic, extra virgin olive oil,
smoked sea salt $9
Green pea and pancetta soup with chive oil and crème fraîche $7
Chilled melon and mint soup with toasted cashews and goat cheese $7
Asparagus and tarragon veloute with caramelized onion and toasted almonds $8
Lobster and crab bisque with brandy and truffle oil $9
Group Plated, Fall & Winter
(October 1 – April 14)
Soups and Salads
Winter greens salad with spiced, poached pear, candied walnut, blue cheese and a
aged balsamic dressing $8
Classic Caesar salad – hearts of romaine, Caesar dressing, parmesan, house-made
croutons and lemon $9
Organic greens salad with roasted beets, caramelized apples, and spiced
apple-cider vinaigrette $8
Empire apple and ginger soup with crispy apple chips $8
Butternut squash soup with maple crème fraîche, crispy leeks $7
Yukon gold potato and double-smoked bacon soup with rosemary oil and crispy potato $8
Lobster and crab bisque with brandy and cognac essence $9
Prices and menu items subject to change.
www.gananoqueinn.com
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MENU
APPETIZERS
Group Dinner, Buffet Service (20 person min.)
Salads
Artisan organic greens with selection of dressings $3
Caesar Salad $4
Potato salad with roasted corn and grainy mustard $3
Mediterranean pasta salad with roasted vegetables, olives, herbs, and feta cheese
Creamy coleslaw with fennel, apple, and cabbage $3
Traditional Greek Salad $4
Caprese Salad—boccocini cheese, Roma tomato, Basil $4
Chick Pea Salad—curried chick peas, red onion, peppers, cilantro $3
$3
Soups
Roasted butternut squash $4
Wild mushroom and truffle $5
Potato and Leek with Pancetta $4
Roasted apple and ginger $4
Chicken noodle $4
Prime rib and barley $5
Planning Notes:
Unless otherwise indicated, please add each course to the
next to determine the overall price per person (ie. Salad @
$8 + Entrée @ $27 + Dessert @ $8 = $43/person). The
same premise applies to the buffet items.
Prices and menu items subject to change.
www.gananoqueinn.com
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MENU
MAIN ENTRÉES
Group Dinner Menu, Plated Service
Entire group to have: ONE Soup or Salad plus ONE Main Entrée and ONE Dessert (please add together
the price per course to get the price per person + gratuity and taxes); (A fourth-course option is available)
Spring & Summer (April 15 – September 30)
Main Entrée
Pan-Seared Chicken Supreme – fresh stone-fruit salsa, Basmatti rice,
local seasonal vegetables $27
Grilled Beef Tenderloin – lemon oregano fingerling potatoes, merlot demi glace,
local seasonal vegetables $32
Pan-Seared Halibut – asparagus and lemon risotto, parsley and pine nut pesto,
local seasonal vegetables $30
Local Lamb Rack – blackberry gastrique, herb-roasted fingerling potatoes, spiced local corn purée,
And local seasonal vegetables $35
Pork Tenderloin – with organic rainbow Swiss chard, prosciutto-wrapped, served with caramelized apple
relish, fingerling potato confit, blackberry-apple gastrique $28
Skewer of Jumbo Shrimp and Scallops – Malibu rum citrus glaze, warm wild-rice salad,
local seasonal vegetables $32
Group Plated Fall & Winter (October 1 – April 14)
Main Entrée
Stuffed Ballontine of Chicken – stuffed with cranberries and apricots,
with a toasted cashew and honey crust, leek, bacon and lentil ragout,
with sundried cranberry vinaigrette $29
Local Muscovy Duck Breast – honey and cardamom glazed vegetables, with cranberry, thyme cornbread,
wild mushroom ragout, blackberry gastrique $32
Whole Roasted Beef Tenderloin – with mushrooms and caramelized onions, served with gratin potato,
red wine demi glace, and local seasonal vegetables $32
Pickerel – wild mushroom risotto, butter-roasted leeks, and Romesco sauce,
with local seasonal vegetables $30
Braised Local Lamb Chops – herb-roasted fingerling potatoes, maple parsnip purée,
braised cabbage, and herb lamb demi glace $30
Prosciutto-Wrapped Pork Tenderloin – with Yukon Gold Mash, apple relish,
blackberry gastrique, local seasonal vegetables $28
Walnut-Crusted Seared Jumbo Sea Scallops – with Pancetta risotto,
local seasonal vegetables, lemon herb oil $30
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www.gananoqueinn.com
MENU
MAIN ENTRÉES
Group Dinner Menu, Buffet Service (20 person min.)
Main Entrées
Merlot-Marinated Beef Tenderloin with caramelized onions and demi glace $26
Roasted Chicken Breast with tomato basil sauce and Parmigiano-Reggiano
OR wild mushroom and leek ragout $21
Roasted Turkey with stuffing and turkey gravy $21
Roasted Pork Tenderloin with honey-sesame glaze $22
Maple Pecan-Crusted Atlantic Salmon $24
Shrimp and Scallop Stir-Fry with seasonal vegetables and rice $24
Prime Rib au Jus and Horseradish $24
Whole Roasted Leg of Lamb with roasted garlic and rosemary $24
*make any of the above a chef attended carving station for an extra $2 per person,
20 person min., except stir fry (take $10 off a second main course on a buffet meal)
All of the Main Entrées are served with local seasonal vegetables and
choice of one of the following: Herb and roasted garlic mashed potatoes
OR Gratin potatoes OR Steamed basmati rice OR Wild rice blend
OR Herb-roasted fingerling potatoes
(additional choices at $3 each per person)
Pasta
Linguini Chicken Alfredo with wild mushrooms and leeks $10
Penne with Roasted Italian Sausage and Peppers $10
Baked Mac and Cheese with bacon and green peas $10
Rigatoni with Shrimp, Scallops, Crab, and Clams
with a creamy tomato sauce $14
Penne with Grilled Steak with sautéed mushrooms and onions,
and grainy mustard-cream sauce $12
Fusilli with Roasted Seasonal Vegetables, pesto,
and local goats cheese $9
Lasagne – traditional Bolognese sauce or roasted vegetable $12
Planning Notes:
You may wish to offer your guests a
choice in their menu. We can
accommodate this with some
stipulations. The entire group must
all have the same soup or salad and
dessert. The same starch and
vegetables must accompany the
maximum 2 different entrees. You
must have the pre-selected choices
(total numbers of each entrée) to us
one week in advance of your
wedding. Guest’s selections must
also be identified “at the table” - ask
our wedding professionals about the
best way to accommodate this.
Prices and menu items subject to change
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MENU
DESSERT
Group Dinner Menu, Plated Service
Entire group to have: ONE Soup OR Salad plus ONE Main Entrée and ONE Dessert (please add together the price per course to get the total price per person + gratuity and taxes) (A fourth-course option is available)
Spring & Summer (April 15 – September 30)
Plated Desserts
Classic lemon tart, berry coulis $7
Baked stone-fruit crisp with vanilla ice cream $7
Dark chocolate and sea -salt caramel torte $8
Raspberry crème brûlée with white chocolate shavings $8
Fresh marinated seasonal berry parfait with crème fraîche $8
Group Plated Fall & Winter (October 1 – April 14)
Plated Desserts
Dark chocolate and sea-salt caramel torte $8
Sticky toffee pudding with caramel rum sauce $8
Spiced crème brûlée with gingersnap $8
Pear and apple crisp with vanilla ice cream $7
Maple pecan pie with crème anglaise $8
Group Buffet Menu (20 person min.)
Buffet Desserts
Classic lemon tart, berry coulis $4
Baked stone fruit crisp $4
Raspberry crème brûlée with white chocolate shavings $5
Fresh macerated seasonal berry parfait with crème fraîche $5
Dark chocolate and sea salt caramel torte $4
Sticky toffee pudding with caramel rum sauce $4
Spiced crème brûlée with gingernap $5
Pear and apple crisp with vanilla ice cream $5
Maple pecan pie with crème anglaise $5
Domestic and imported cheese mirror with fresh fruit,
nuts, and breads $7
Assorted dessert squares $4
Planning Notes:
You are welcome to bring a wedding
cake in for your wedding and
incorporate it any way you wish.
Many couples opt to serve their cake
as part of a late night buffet with
coffee and other food items. We
can supply plates and cutlery for this
on a self-served basis.
If you wish to serve your cake as
dessert, we charge “cutting fee” of
$2.50 per person. We will garnish
the plate for an additional $2.50 per
person.
*Minimum choice of two options required
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BEVERAGE SERVICE
BAR SERVICE
Domestic Bottled Beer: Canadian, Coors Light, Blue, Blue Light, Budwieser,
Bud Light Lime, Molson Canadian 67 $5.00 ($5.65 with tax)
Premium Bottled Beer: Alexander Keith’s India Pale Ale, Red Amber,
Sol, Heineken
$6.00 ( $6.78 with tax)
House Brands Alcohol (1 oz.): Wiser’s Deluxe, Beefeater Gin,
Ballantine’s Scotch, Polar Ice Vodka, Lamb’s Rum $5.00 ($5.65 with tax)
Premium Brands Alcohol (1 oz.): Crown Royal, Captain Morgan’s Dark,
Johnny Walker, Absolut Vodka, Tanqueray $6.00 ($6.78 with tax)
Deluxe* Brands Alcohol (1 oz.): Glenfiddich Scotch, Remy Martin, VSOP,
Grey Goose, Johnny Walker Black, Courvoisier $7.00 ($7.91 with tax)
Planning Notes:
We would be happy to circulate to
your guests with trays of wine
(sparkling, red, or white), or provide
full bar service with a wide range of
options. You will be charged on a
consumption basis for all beverages
through the event. We stock the
bar and supply the staff for the bar
service, and take care of serving
wine with dinner (if desired). Special requests will be accommodated
wherever possible.
Coolers* (by the Bottle): Mike’s Hard Lemonade, Smirnoff Ice, Bacardi Breezer (orange),
Waupoos Cider, Strongbow Cider $6.50 ($7.35 with tax)
House Wine (by the glass): Jackson Triggs Sauvignon Blanc, Jackson Triggs Merlot
Liqueurs*: Bailey’s, Grand Marnier, Kahlua
$6.00 ($6.78 with tax)
$6.00 ($6.78 with tax)
Cocktails*: (Caesars, Singapore Sling, Whisky Sour, Long Island Iced Tea, Bloody Mary) $6.00 ($6.78 with tax)
Soft Drinks: Pepsi, Diet Pepsi, Ginger Ale, 7-Up AND Juices: Orange, Cranberry, Grapefruit, Clamato
$2.75 ($3.10)
*On request only, not part of a regular bar set up
18% gratuity will be added for Host Bar pricing (A bartender fee will apply for cash bar functions.)
WINE WITH DINNER
Our house wines are Jackson Triggs Sauvignon Blanc and Merlot. They are available at $25.00/bottle (for
planning purposes we estimate two glasses per guest with dinner on average). Other wines that we carry
change each season to reflect our menu. Please ask for our current list to make your selection. If you
have a favourite that is available through the LCBO, we would be happy to source it for you and offer it
at our regular retail pricing.
How about a Signature Drink? Let us suggest a “Love Potion” for you and your guests. Better yet, give us your recipe!
www.gananoqueinn.com
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DANCING &
LATE NIGHT MENU
Buffet Platters
Smoked Salmon - $10/person (4 oz. smoked salmon per person)
pacific smoked salmon, shaved red onion, capers, fresh dill,
cream cheese, lemon, fresh bread
Chilled Seafood - $15/person (4 oz. seafood per person)
includes mussels, marinated squid, lobster, smoked salmon,
crab legs, grilled salmon, baby clams
Charcuterie - $10 person (3 oz. meat per person)
selection of Pingue prosciutto, capicolla, pancetta, salami, bressola,
and other specialty meats, mustards, cornichons, marinated olives,
fresh breads
Domestic and Imported Cheeses - $7/person (3 oz. cheese per person)
selection of domestic and imported cheeses, fruit, nuts, fresh breads
Planning Notes:
DJ services are the most common but
your entertainment could take any
form: a live band, a string quartet,
pre-recorded music on your own
device. We would be happy to
recommend a number of service
providers in the area. Please keep in
mind your group will vary in age and
musical tastes - let whatever
professional you choose exercise best
judgment in choosing what to play to
get your guests on their feet.
Be sure to keep informed to what you
choose. This will ensure that the
service you select fits in the space and
allows for the number of guests you
expect to host.
Antipasto - $11/person - (6 oz. per person total)
selection of specialty meats, grilled marinated vegetables,
marinated olives, cheeses, house made dips
Crudité and Dips - $5/person (8 pc. per person)
fresh cut vegetables with selection of dips (ranch, red pepper, spinach, hummus, etc.)
To Consider:
What can you offer your guests to nibble on to refuel after all that dancing? What appeals to you? In the past, we have created
sweet tables with fruit/desserts; “greasy” snacks like pizza, or poutine; and “traditional” snacks such as sandwiches with veggies
and dip. The choices are endless. Some of the possibilities are listed here. Ask us about your favourites and we’ll be happy to
put together a personalized late-night offering.
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ACCOMMODATION
Planning Tips:
 There are 53 rooms at The Gananoque Inn & Spa.
 We would be happy to set aside a block of up to 25 rooms for your guests to make their own
reservations.
 Rooms will be held for up to 45 days before your wedding for your guests to book.
 As our check in time is after 3 pm, we ask that you start your ceremony no earlier than 4 pm
to allow your guests time to check in should they only be travelling the day of your wedding.
 Consider those times also as you plan where you will get ready on the day of your wedding.
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SERVICE PROVIDERS
Beauty / Hair:
Absolutely Hair & Spa; phone: 613.382.1142
Rapunzels; phone: 613.382.8515
Boat Charters:
Gananoque Boat Line; phone: 888.717.4837;
www.ganboatline.com
Cakes:
Cakes by Krista (Cards’ Bakery);
phone: 613.544.4448; www.cakesbykrista.com
Dolci Fiori; phone: 613.530.2202;
www.dolcifiori.com
Chair Covers:
Bridal Creations; phone: 613.546.9149
DJ Services:
Chico and the Machine; phone: 613.544.6503;
email: [email protected]
Quality Entertainment; phone: 613.526.8742;
www.qedj.com
Sound on Sound Productions; phone: 613.532.7653
Florists:
Cliff’s Garden Florist; phone: 613.382.8880;
www.a1florists.com/cliffsgardenflorist
LSP Designs; phone: 613.545.0962;
www.lspdesigns.com
Magnolia Flowers; phone: 613.382.8181;
www.magnoliaflowers.ca
Live Music:
Allegro Strings; phone: 613.968.6168
Quartessence - a string quartet;
phone: 613.389.7925; www.quartessance.net
Triola Trio; phone: 613.389.7925;
www.triolatrio.blogspot.com
Officiants (Ministers):
Rev. Allister Rose; phone: 613.345.2771
Rev. Oscar Simpson; phone: 613.374.2178
Beth Sirett; phone: 800.545.3681;
Photographers:
Forbes Creative; phone: 613.540.3700;
www.forbesphotographer.com
Winding Violets; phone: 613.540.1066;
www.windingviolets.com
Rentals:
MT’s Wedding Design; phone: 613.985.5500
Limo:
McCoy-Tower Limousine; phone: 613.384.LIMO;
www.mccoy-tower.ca
Planning Notes:
We have worked with each of the service
providers noted in this brochure and know them to be
professional and reliable. Please note you must contact each
business on your own and will have an individual contract
with each supplier you choose to book.
The Gananoque Inn & Spa assumes no
responsibility for failure to meet any contract signed with an
individual service provider.
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FREQUENTLY ASKED QUESTIONS
Q: How much is the rental fee for the St. Lawrence Room?
A: Saturdays from October 1 – May 31 = $800.00 ($500 for all other days of the week); Saturdays from June 1 – September 30 = $900.00 ($600
for all other days of the week)
Q: How much is the rental fee for the tent?
A: It varies by the size required for the number of guests at your wedding. For most of the weddings held here the rate range is between $600 and
$1300. This includes taxes and the chair set-up.
Q: Can we cancel the tent if it’s a nice day?
A: We rent our tents through an outside local company and must secure this rental about six months in advance of your wedding. You are
welcome to cancel this service within three months of your wedding but you will still pay the full charge. For a wedding of 100 guests it takes three
to five hours to set up the tent and the chairs so it is not something that can be “played by ear”. And yes, the weather forecast is often
unpredictable..
Q: Can we get coloured linen?
A: We supply all-white linen/napkins. You are welcome to bring in other colours through an outside supplier.
Q: When can we get in to decorate?
A: We do all the decorating for you, leaving you free to spend the day visiting and relaxing with friends and family.
Q: When can my guests make their reservations?
A: Anytime from the time we block them. Rates will likely be established six months in advance of your wedding. Please let your guests know
they will have until 45 days prior to your wedding to make these reservations then any not reserved by your guests will be released for general sale.
Q: Can I or my guests check in prior to your guaranteed check in of 3 pm?
A: We take great pride in ensuring our rooms are thoroughly cleaned for your arrival. As our check-out time is prior to 11am, we need this time
from 11am - 3 pm to clean all of our rooms. Early check-in can be requested, but cannot be guaranteed.
Q: Is there a “ready room” for the bride/bridal party?
A: As we are the only hotel within the town of Gananoque directly on the water, space is at a premium and all of our rooms are put to good use
by guests wanting to be as close to the river as possible. Our other spaces are for our behind-the-scenes staff working hard to make your event run
as smoothly. You would be wise to book overnight accommodation for both the night before and the night of your wedding to ensure a stress-free
space for the wedding day preparations.
Q: Can you accommodate vegetarian or allergy requests?
A: Yes, we want all of your guests to have a good experience with us during your day. Be sure to ask them to let you know prior to arrival of any
special dietary requests.
Q: When must all deposits be paid?
A: Not all weddings are booked on the same time schedule, so this is somewhat difficult to answer. If you booked one year in advance (say, on
August 1 for the following August 1) we would require $1000 one month from booking with us (i.e. On September 1); another $1000 would be
required in January of the following year; three months before the wedding, we would require 50% of the balance of your booking; final payment
would then be required one week prior to your wedding.
Q: When will the menu be confirmed?
A: Menu prices and items are subject to change and will be confirmed three months prior to your event. The prices reflect one menu being served
to the entire group.
Q: What if we want a winter wedding?
A: Winter weddings are beautiful here. It’s like having everyone over to your home but someone else cleans up! In the off-season you may rent a
combination of the Watermark Restaurant and the St. Lawrence Room for a combined rental fee of $1900.00. The Watermark Restaurant, with a
capacity of 88, is only available for weddings in the off-season (approximately November 1- April 30).
Please contact our wedding professionals
for more information.
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