Your Wedding

Your Wedding
Congrat
ulat
ions
On behalf of the Wyndham Garden Hotel Exton Pennsylvania we present to you our
exceptional wedding packages.
You would expect nothing less from the area’s most gracious host.
Enjoy the splendor of our magnificent grand ballrooms, the personal
service of our uniquely devoted staff, and our marvelous menu creations.
Capture the beauty and romance of the perfect setting for your most precious day.
815 North Pottstown Pike
Exton, PA 19341
610.363.1100
www.Wyndham.com/Exton
visit us on facebook:
facebook.com/WyndhamGardenExton
Work out your budget
Planning Your Wedding
Determine how much you have to spend, based on your families’ contributions and your own.
Pick your wedding party
As soon as you’re engaged, people will start wondering who’s in.
Start the guest list
Make a head count database to use throughout your planning process, with columns for contact info, RSVPs, gifts, and any other relevant information. (Want to keep costs low? It may be brutal, but the best way to do it is to reduce your guest list.)
Hire a planner, if desired
A planner will have relationships with—and insights about—vendors.
Reserve your date and venues
Decide whether to have separate locations for the ceremony and the reception, factoring in travel time between the two places.
Research photographers, bands, florists, and caterers
Keep their contact information in your binder.
Throw an engagement party, if you wish
But remember that your invitees should be on your wedding guest list as well.
Eight Months Before
Hire the photographer and the videographer
No need to talk specifics yet, but be sure that the people you hire are open to doing the shots that you want.
Book the entertainment
Attend gigs of potential acts to see how they perform in front of audiences, then reserve your favorite.
Meet caterers
If your wedding venue doesn’t offer its own catering service, look for one now and hire the service this month or early next.
Purchase a dress
You’ll need to schedule time for at least three fittings.
Veil shopping can be postponed for another two to three months.
Reserve a block of hotel rooms for out-of-town guests
Call our sales team at the Wyndham Garden for reservations.
Register
Sign up at a minimum of three retailers.
Launch a wedding website
Create your personal page through a free provider such as
wedding channel.com. Note the date of the wedding, travel
information, and accommodations. Then send the link to invitees.
Seven to Six Months Before
Select and purchase invitations
Hire a calligrapher, if desired. Addressing cards is time-consuming, so you need to budget accordingly.
Start planning a honeymoon
Make sure that your passports are up-to-date, and schedule doctors’ appointments for any shots you may need.
Shop for bridesmaids’ dresses
Allow at least six months for the dresses to be ordered and sized.
Meet with the officiant
Map out the ceremony and confirm that you have all the official documents for the wedding
(these vary by county and religion).
Send save-the-date cards
Reserve structural and electrical necessities
Book portable toilets for outdoor events, extra chairs if you need them, lighting components, and so on.
Book a florist
Florists can serve multiple clients on one day, which is why you can wait a little longer to engage one. Plus, at this point, you’ll be firm on what your wedding palette will be.
Arrange transportation
Consider limos, minibuses, trolleys, and town cars. (But know that low-to-the-ground limos can make entries and exits dicey if you’re wearing a fitted gown.)
Start composing a day-of timeline
Draw up a schedule of the event and slot in each component (the cake-cutting, the first dance).
Five to Four Months Before
Book the rehearsal and rehearsal-dinner venues
Negotiate the cost and the menu. If you’re planning to host a day-after brunch for guests, book that place as well.
Check on the wedding invitations
Ask the stationer for samples of the finished invitations and revise them to suit your needs.
Select and order the cake
Some bakers require a long lead time. Attend several tastings before committing to any baker.
Send your guest list to the host of your shower
Provided you know about the shower.
Purchase wedding shoes and start dress fittings
Bring the shoes along to your first fitting so the tailor can choose the appropriate length for your gown.
Schedule hair and makeup artists
Make a few appointments with local experts to try them out. Snap a photo at each so you can compare results.
Choose your music
What should be playing when the wedding party is announced? During dinner? To kick off the dancing? Keep a running list of what you want - and do not want - played.
Three Months Before
Finalize the menu and flowers
You’ll want to wait until now to see what will be available, since food and flowers are affected by season.
Order favors, if desired
Some safe bets: monogrammed cookies or a treat that represents your city or region. If you’re planning to have welcome baskets for out-of-town guests, plan those now too.
Make a list of the people giving toasts
Which loved ones would you like to have speak at the reception? Ask them now.
Finalize the readings
Determine what you would like to have read at the ceremony - and whom you wish to do the readings.
Purchase your undergarments
And schedule your second fitting.
Finalize the order of the ceremony and the reception
Print menu cards, if you like, as well as programs
No need to go to a printer, if that’s not in your budget: You can easily create these on your computer.
Purchase the rings
This will give you time for resizing and engraving.
Send your event schedule to the vendors
Giving them a first draft now allows ample time for tweaks and feedback.
Two Months Before
Touch base again with all the vendors
Make sure any questions you or they had on your first draft
have been answered.
Meet with the photographer
Discuss specific shots, and walk through the locations to note
spots that appeal to you.
Review the playlist with the band or deejay
Though you probably won’t be able to dictate every single song
played, you should come prepared with a wish list.
Send out the invitations
The rule of thumb: Mail invitations six to eight weeks before
the ceremony, setting the RSVP cutoff at three weeks after
the postmark date.
Submit a newspaper wedding announcement
If you’re planning to include a photograph, check the
publication’s website: Some have strict rules about how the
photo should look.
Enjoy a bachelorette party
Arranging a night out with your girlfriends generally falls to the maid of honor. But if she hasn’t mentioned one to you by now, feel free to ask - for scheduling purposes, of course - if a celebration is in the works.
One Month Before
Enter RSVPs into your guest-list database
Phone people who have not yet responded.
Get your marriage license
The process can take up to six days, but it’s good to give yourself some leeway. If you are changing your name, order several copies.
Stock the bar
Now that you have a firm head count you can order accordingly.
Send out as many final payments as you can
Confirm times for hair and makeup and all vendors
E-mail and print directions for drivers of transport vehicles
This gives the chauffeurs ample time to navigate a route.
Assign seating
Draw out table shapes on a layout of the room to help plan place settings. Write the names of female guests on pink sticky notes and the names of male guests on blue sticky notes so you can move people about without re sketching the entire setting.
Purchase bridesmaids’ gifts
You’ll present them at the rehearsal dinner.
Write vows, if necessary
Get your hair cut and colored, if desired
Week
of the Wedding
Reconfirm arrival times with vendors
Delegate small wedding-day tasks
Choose someone to bustle your dress, someone to carry your things, someone to be in charge of gifts (especially the enveloped sort), someone to hand out tips, and someone to be the point person for each vendor.
Send a timeline to the bridal party
Include every member’s contact information, along with the point people you’ve asked to deal with the vendors, if problems arise.
Pick up your dress or make arrangements for a delivery
Check in one last time with the photographer
Supply him or her with a list of moments you want captured on film.
And put tips in envelopes to be handed out at the event.
Make an appointment for a manicure and a pedicure the day before the wedding.
(You might want to get a stress-relieving massage, too.)
To the caterer and all venues hosting your wedding-related events. Typically, companies close their lists 72 hours in advance.
Set aside checks for the vendors
Book a spa treatment
Send the final guest list
Break in your shoes
Assemble and distribute the welcome baskets
Pack for your honeymoon
Rehearsal Dinner 28.00
Plated
Menu
Display of Vegetable crudité, assorted seasonal fruit and cheese French bread
Choice (1)
Mix garden salad
Caeser salad
Arugula salad, pine nuts, roasted tomato, goat cheese and balsamic vinaigrette
Choose (2)
Chicken parmesan or chicken artichokes, tomato and white wine garlic jus
Grilled center cut pork chop with a Port wine reduction
Vegetable lasagna
Spaghetti and homemade meatballs
Grilled marinated London broil with blue cheese
Pan seared flounder with a lemon butter white wine sauce
Starch and vegetable
Chef’s choice of dessert
Freshly brewed coffee, decaffeinated
and Mighty Leaf tea
Champagne toast for your guests
Prices are subject to 6% tax and 20% service charge
WeddingPackages Include
One hour cocktail reception
Four hours for dinner and dancing in one of two spacious ballrooms and outdoor seasonal tent
pavilion
Custom designed wedding cake
Fresh floral centerpieces for your table
Suite for the bride and groom
Breakfast for two for the bride and groom in our Arthur’s Bistro the following morning
A highly trained Maitre D’ to oversee your event
Ivory table linens, overlays and choice of napkin color
Private tasting to assist you with your
menu selection
Grab and go table for the end of reception to be
displayed a half an hour prior to conclusion
An overnight gift certificate with dinner for two along with champagne and strawberries to celebrate your 1st anniversary
Champagne toast for your guests
Ivory chair Covers
Prices are subject to 6% tax and 20% service charge
Discounted room rates for your out-of-town
guest’s
WeddingRecept
ion Menu
Silver 77.00
Four hours of open bar
Domestic & imported cheese display served with French bread and garnished with seasonal fruit. Fresh seasonal vegetable crudités with parmesan dip
One hour of unlimited butlered (5) hors d’ oeuvres
(3) Stationary in chafer “chef’s choice”
Classic Caesar salad, herb croutons and Caeser dressing
or mixed field greens, your choice of dressing
Entrée
Roast prime rib of beef with horseradish sauce, whipped potatoes and seasonal vegetables
Stuffed chicken breast with spinach, sun-dried tomatoes and parmesan orange port reduction, roasted fingerling potatoes, seasonal vegetables
Salmon with soy sauce and roasted garlic whipped potatoes, seasonal vegetables
and ginger
Additional Entrée Choices available
Assorted breads
Freshly brewed coffee, decaffeinated and
Mighty Leaf tea
Dessert - Custom wedding cake, served on
a decorated plate with fruit
Grab & Go table will be set at the end
of your function.
Prices are subject to 6% tax and 20% service charge
Gold Package 82.00
Four hours of open bar
Pasta Station, chef’s choice with attendant
One hour of unlimited (8) butlered hors d’ oeuvres
Domestic & imported cheese display served with French bread and garnished with seasonal fruit. Fresh seasonal vegetable crudités with parmesan dip
Dinner
Pre – select one
Classic Caesar salad, herb croutons and Caesar dressing
Mixed field greens, your choice of dressing
Arthur’s salad, romaine, diced tomato, applewood smoked bacon, goat cheese, avocado
and our own bleu cheese dressing
Entrée
Medallions of Filet Mignon, cabernet sauce
Mashed potatoes and seasonal vegetables
Colossal stuffed shrimp
With lump crabmeat and a citrus chive aioli
Mashed potatoes and seasonal vegetable
Pan roasted chicken
Artichoke hearts, capers and sun dried tomatoes
Parmesan roasted potatoes and seasonal vegetables
Additional Entrée Choices available
Assorted Breads
Custom designed wedding cake
Miniature cheesecake and fresh seasonal berries, freshly brewed coffee, decaffeinated and Mighty Leaf tea
Grab & Go table will be set at the end of
your function.
Prices are subject to 6% tax and 20% service charge
Gold Package Buffet 82.00
Four hours of open bar
Domestic & imported cheese display served with French bread and garnished with seasonal fruit. Fresh seasonal vegetable crudités with parmesan dip
Choose (2)
Seasonal fruit salad
Classic Caesar salad, herb croutons and Caesar dressing
Mixed field greens, your choice of dressing
Mediterranean tomato cucumber salad
One hour of unlimited (8) butlered hors d’ oeuvres
Salads
Entrée
Choose (3)
• Stuffed chicken breast with spinach, sun-dried tomatoes and parmesan orange port reduction
• Pan roasted chicken artichoke hearts, capers and sun dried tomatoes
• Rosemary roasted pork tenderloin, served with artichokes and roasted tomatoes
• Flounder, capers, tomato, olives, white wine and garlic
• Salmon soy with roasted garlic
• Salmon Florentine with spinach
• Grilled beef medallions with red wine
• Roast sirloin
• Roasted chicken breast with thyme demi glaze
Choose (1) Pasta
• Cavatelli Bolognese, ground beef, tomato
and parmesan cheese
• Tortellini with three cheese alfredo
• Penne sun dried tomato, spinach, walnuts
and cream sauce with attendant
Chef’s choice vegetable and roasted potato
Assorted dessert table
Custom designed wedding cake
Grab & Go table will be set at the end
of your function.
Prices are subject to 6% tax and 20% service charge
Diamond 93.00
Five hours of open bar
Domestic & imported cheese display served with French bread and garnished with seasonal fruit. Fresh seasonal vegetable crudités with parmesan dip
One hour of unlimited (8) butlered hors d’ oeuvres
Chef’s choice of (2) hors d’ oeuvres in a chafer
Pasta Station, chef’s choice of two pastas and three sauces with attendant
and Carving Station, choice of honey roasted turkey, glazed ham or roast beef
Pre - select one
Classic Caesar salad, herb croutons and Caesar dressing
Arthur’s salad, romaine, diced tomato, applewood smoked bacon, goat cheese, avocado
and our own bleu cheese dressing
Mixed field greens, your choice of dressing
Entrée
Medallions of Chateaubriand
Served with classic Béarnaise sauce
Mashed potato and seasonal vegetables
Pan roasted chicken
Artichoke hearts, capers and sun dried tomatoes
Parmesan roasted potatoes and seasonal vegetables
Colossal stuffed shrimp
With lump crabmeat and a citrus chive aioli
Mashed potato and seasonal vegetables
Additional Entrée Choices available
Assorted Breads
Viennese dessert table
Custom designed wedding cake
Freshly brewed coffee, decaffeinated
and Mighty Leaf tea
Grab & Go table will be set at the end of your function
Prices are subject to 6% tax and 20% service charge
Diamond Station Wedding Package 86.00
Five hours of open bar
Domestic & imported cheese display served with French bread and garnished with seasonal fruit. Fresh seasonal vegetable crudités with parmesan dip
One hour of unlimited (8) butlered hors d’ oeuvres
Chef’s choice of (2) hors d’ oeuvres in a chafer
Carving Station
Choose (2)
Prime rib gorgonzola and red wine demi, glazed ham with pineapple sauce, maple glazed roast turkey served with appropriate garnishes, incrusted salmon
Accompanied by assorted breads, marinated vegetables and Caesar salad
Potato Station
Sweet potato puree, Yukon gold, and Peruvian potatoes
Served in a martini glass and offered with
truffle oil, chopped scallions, sautéed mushrooms and cream fraiche toppings
Pasta Station
Chef to prepare to order
Penne with plum tomato and fresh basil
Cavatelli sun dried tomatoes, walnuts, spinach cream sauce
Stuffed shells with chef’s vodka sauce, sweet peas, mushrooms
Grilled seasonal vegetables, assorted Italian breads
Oriental Station
Stir fry of beef, vegetables
Vegetable stir fried rice
General tso’s chicken, steamed rice
Viennese Dessert Table
An assortment of chef’s hand picked cakes,
pastries, fruit tarts, mousses and
assorted seasonal fruit
Freshly brewed coffee, decaffeinated and
Mighty Leaf tea
Custom designed wedding cake
Grab & Go table will be set at the end of your function
Prices are subject to 6% tax and 20% service charge
Platinum 103.00
Unlimited Top Shelf Open bar for five hours
Domestic & imported cheese display served with French bread and garnished with seasonal fruit. Fresh seasonal vegetable crudités with parmesan dip
One hour of unlimited (8) butlered hors d’ oeuvres
Chef’s choice of (2) hors d’ oeuvres in a chafer
Stations including: Seafood Ice Bar with crab legs, fresh shrimp and crab claws
Carving Station, choice of two; ham, pork, beef, lamb or salmon with an attendant
Italian, chef’s choice with an attendant
Dinner Reception
1st course, Choice of One
Italian wedding soup • Lobster bisque • Shrimp cocktail
Chef’s crab cake served with micro greens
Salad Selection, Choice of One
Intermezzo
Classic Caesar salad, herb croutons and Caesar dressing
Arthur’s salad, romaine, diced tomato, applewood smoked bacon, goat cheese, avocado and our own bleu cheese dressing, Mixed field greens, your choice of dressing
Wyndham sorbet presentation
Entrée, Choice of Three
Beef
• Roast prime rib of beef with horseradish sauce, au gratin potato and carrots
• Filet mignon, truffle mashed potato, seasonal vegetable, cabernet sauce
• Grilled skirt steak, roasted fingerling potatoes, seasonal vegetables, gorgonzola cheese and wild mushroom
• Medallions of Chateaubriand served with classic Béarnaise sauce mashed potatoes and seasonal vegetables
Fish
• Braised salmon, creamy polenta, braised bok choy and tomato vinaigrette
• Pan seared pacific halibut, mediterranean couscous and herbed carrot ribbons
Chicken
• Roasted french cut chicken breast, roasted rosemary fingerling potatoes, grilled asparagus and arugula sun dried tomato sauce
Viennese Dessert Table
Freshly brewed coffee, decaffeinated and
Mighty Leaf tea
An assortment of chef’s hand picked cakes,
pastries, fruit tarts, mousses and assorted seasonal fruit
Custom designed wedding cake
Prices are subject to 6% tax and 20% service charge
Dessert Upgrades
Viennese dessert table
An assortment of chef’s hand picked cakes, pastries, fruit tarts, mousses and assorted seasonal fruit
$9 per person
Old Fashioned Sundae Bar
Chocolate, vanilla and strawberry ice cream with all of your favorite toppings: hot fudge, chocolate sauce, butterscotch, marshmallows, chocolate chips, mixed sprinkles, wet nuts, cherries and whipped cream
$8 per person
Chocolate Fountain
Our recipe provides flawless chocolate flow, the result included for your dipping pleasure ~ bananas, pineapple, whole strawberries, pound cake, mini pretzels, marshmallows,
mini butter cookies and graham crackers
$9 per person
Chef Attended Flambé Station
Bananas foster with vanilla ice cream
$8 per person $75 attendant fee applies
International Coffee Break
Regular and decaffeinated coffee, gourmet Mighty Leaf tea, assorted liquors (offered on consumption basis) whipped cream, cinnamon sticks, sugar cubes, chocolate dipped tea spoons and sugar flowered sticks
$6 per person
Stations Upgrade
Chef’s Carving Station
Please select two of the following
Prime Rib gorgonzola and red wine demi
glazed ham with pineapple sauce,
maple glazed roast turkey served with
appropriate garnishes
Accompanied by assorted breads,
marinated vegetables and Caesar salad
$10 per person
*100 Chef attendant fee will apply
continue on otherside
Prices are subject to 6% tax and 20% service charge
Smoked Salmon Display
The finest smoked salmon presented on a butcher block and sliced to order
Served with traditional accompaniments, including chopped egg, capers, onion
and black bread
$11 per person
Sushi Display
Assorted hand rolled sushi, served with wasabi, ginger and soy sauce
$13 per person
Raw Seafood Bar
Fresh Clams & Oysters on the half shell, crab claws and jumbo gulf shrimp
Displayed on crushed ice with lemon and cocktail sauce
$17 per person
Spanish Paella
Traditional saffron rice, chicken, shellfish, assorted seafood, vegetables
Served with olive and garlic tapenade and savory breads
$9 per person
The Wyndham Garden Martini Bar
Top shelf vodka and gin, flavored vodkas, assorted juices and fruits
Five Wyndham martinis displayed
$13 per person
Beverage Service
Add a bartender to serve soft drinks
$100 per bartender
Cocktail Hour
Bruschetta Display
$3.75 per person
Private Cocktail Hour
Offered to bridal party in bridal suite
$100 set up fee
Antipasto Display
$8 per person
Solid Overlay Color
Ivory colored offered on all packages
$5 per table
Add service charge extra
Bar Menu
Our Premium Brands
Absolute Vodka, Tanqueray Gin, Bacardi Rum, Captain Morgan’s Spice Rum, Malibu Rum,
Kahlua, Amaretto, Dewars Scotch, Jack Daniels, VO, Cuervo Gold Tequila,
Sweet & Dry Vermouth, Peach Schnapps, Sycamore Lane Chardonnay, Cabernet, Merlot,
White Zinfandel, Domestic and Imported Beers
Open Bar Pricing
Per Person
1st Hour - $10 • 2 Hours - $16 • 3 Hours - $20 • 4 Hours - $24 • 5 Hours - $28
We do feature Wines by the Bottle, Cabernet, Merlot, Chardonnay, Pinot Grigio, Pinot Noir,
Chianti, Riesling, Moscato, Port Wines and Malbec.
Please ask your Catering Sales Manager for an exclusive wine list, bottle pricing range
from $28.00 to $70 per bottle.
Consumption Bar or Cash Bar
A $100.00 Bartender Fee will apply per Bartender on all Cash Bars and Consumption Bars.
This fee is waived if revenue exceeds $500.00
per bar.
Top Shelf Liquors
Grey Goose Vodka, Bombay Sapphire Gin, Oakheart Bacardi, Bacardi Silver, Gentleman Jack,
The Glenlivet, Makers Mark, El Jimadore Tequilla, Jose Cuervo Gold, Crown Royal,
Woodford Reserve, Grand Marnier, Sambuca
Add $5 Per Person
to the Regular open bar
Domestic Beer: $4.50
Imported Beer: $5
Wine: $6
Call Brand Drinks: $7.50
Well Mixed Drinks: $7
20% Service Charge will be added
to all Host Sponsored Bars
Breakfast/Brunch Menu
Breakfast Buffets
Minimum of 20 people is required
The Farm country
Fresh fruit and whole bananas
Scrambled eggs
Applewood bacon and country style sausage
Potato hash with peppers and onions
Fresh baked muffins, danish, croissants and coffee cake
Bagels, cream cheese, flavored cream cheese and preserves
Orange, grapefruit and cranberry juice
Freshly brewed coffee, decaffeinated coffee and Mighty Leaf teas
$16 per person, inclusive
The Executive
Fresh fruit and whole bananas
Scrambled eggs
Applewood bacon and country style sausage
Potato hash with peppers and onions
Choice of: Challah French toast, pancakes,
or waffles
Fresh baked muffins, danish, croissants
and coffee cake
Bagels, cream cheese, flavored cream cheese
and preserves
Orange, grapefruit and cranberry juice
Freshly brewed coffee, decaffeinated coffee
and Mighty Leaf teas
$17.75 per person, inclusive
Omelet Station
Add to any menu for an additional
$6 per person $75 attendant fee
All menus include a private banquet room
appropriate in size, a private buffet, table linens
and bud vase centerpieces for your tables
Breakfast pricing is inclusive
of tax & service charge
Above pricing apply to in-house weddings
or room blocks
Notes
No Second Thought
s
We’re the One
Hotel Features
•We’re committed to 100% guest satisfaction. If you aren’t satisfied with something, please let one of our staff know during your stay and we’ll make it right.
•For your enjoyment and health, we are a non-smoking hotel.
•Our “Yes I Can!” attitude empowers everyone who works here to make sure your stay is just right.
•To make travel more rewarding, join our hotel loyalty program for exclusive perks and rewards at all Wyndham Hotels and Resorts.
•Complimentary indoor/outdoor pool and fitness center.
•Arthur’s open until 2am on Friday and Saturday.
•Arthur’s Bistro serving breakfast, lunch and dinner.
Guestroom Amentities
•Discounted room rates for a block of 10 rooms or more.
•One bedroom suites available.
•One complimentary standard guestroom per 15 paid and consumed rooms per night.
•To keep you connected, high speed internet is always free.
•Complimentary online booking pages and reservation cards available.
815 North Pottstown Pike
Exton, PA 19341
610.363.1100
WWW.Wyndham.com/Exton
visit us on facebook:
facebook.com/WyndhamGardenExton