lo velake - Spring Lake Country Club

Spring Lake Country Club
springlakecc.com
love
lake
love
lake
Spring Lake, Michigan
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Spring Lake Country Club specializes in both lakeside and indoor wedding ceremonies as well as exquisite ballroom
receptions overlooking beautiful Spring Lake.
While we do offer affordable membership options for the happy couple, it is not necessary to be a member of SLCC
to book your big day with us. Brides and grooms are certainly treated like members, though, and regardless of the size,
budget and style of the event, our staff will cater to your needs and ensure your wedding is everything you have
imagined and so much more.
Our experienced Event Coordinator will work with you to create a vision for your event and see it through all the way
to the big day. SLCC will handle all of the details and ensure the planning process is enjoyable and your wedding day is
of the utmost elegance and ease.
Enjoy a night of celebration with fine cuisine, an expansive dance floor and the highest quality service.
Not from the area? Spring Lake/Grand Haven is a West Michigan destination where your wedding party and guests will
appreciate our beautiful state park, miles of sandy lakeshore and quaint downtown.
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Name________________________________________________________________________________________
Email________________________________________________________________________________________
Bride’s Full Name/Email
Groom’s Full Name/Email
Ceremony
YES
NO
Wedding Reception
YES
NO
Wedding Date: __________________________________ Today’s Date: _________________________________
Estimated Amount of Guests: _____________________ Deposit Paid: $ ________________________________
How did you hear about SLCC? Check all that apply. Your answers are very helpful to us!
 I am a member/parents are members
 Through theKnot.com
 Through Google/Search Engine
 Through family or friends
 Through a Bridal Show
 Other ________________
 I have attended a wedding here before
Please list ________________
Did you visit our website before arranging a meeting with our Event Coordinator?
YES
NO
Host/Hostess
The host/hostess will be held responsible for the event and any damage that is caused to the facility,
components in the facility and/or the staff members.
Host/Hostess Name: ____________________________________________________________________________
Phone: _________________________________ Email: ________________________________________________
Address: ______________________________________________________________________________________
I, _____________________________ have read, understand and agree to Spring Lake Country Club’s terms, general
policies and procedures (enclosed in Events Guide). I also understand that all menu and beverage pricing is guaranteed
for 90 days prior to the event, but rental fees, minimums and ceremony fees will remain in effect from the time of
signing.
________________________________
Host/Hostess
________________________________
Date
Contact Person
The contact person will be the main contact during the planning and conclusion of the event.
Contact Name: _________________________________________________________________________________
Phone: ____________________________________ Email: _____________________________________________
Address: ______________________________________________________________________________________
I, ______________________________ have read, understand and agree to Spring Lake Country Club’s terms, general
policies and procedures (enclosed in Events Guide).
________________________________
Contact Person
________________________________
Date
Billing Schedule: All estimates are based on the total count and are determined after the trial dinner which must be
completed 120 days prior to the event. Please note the following: A non-refundable deposit is required in order to hold a
specific date. 90 days before the event date, 25% of the estimate is due (non-refundable). 30 days before the event date,
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50% of the estimate is due (non-refundable). Three (3) days before the event date, 100% of the estimate is due.
Billing Contact
The billing address(es) will be where the estimates and final bill will be sent in order to pay the deposit amount and any
final costs incurred.
Food Billing Contact Name: ____________________________________________________________________
Phone: ______________________________________ Alt. Phone: ______________________________________
Address:_____________________________________________________________________________________
E-mail: ______________________________________________________________________________________
I, ___________________________ have read, understand and agree to Spring Lake Country Club’s terms,
general policies and procedures (enclosed in Events Guide).
________________________________
Billing Contact
________________________________
Date
***A credit card for the food and bar billing contact must be kept on file in case of incidentals or failure to pay any
remaining balance. All personal info is kept private and secure. Please print the credit card information below:
Name on Card: ____________________________ Card Number: _______________________________________
Expiration Date: ___________________________ Security Code: _______________________________________
Bar Billing Contact Name (if different than food):__________________________________________________
Phone: ______________________________________ Alt. Phone: ______________________________________
Address: _____________________________________________________________________________________
E-mail: ______________________________________________________________________________________
I, ___________________________ have read, understand and agree to Spring Lake Country Club’s terms,
general policies and procedures (enclosed in Events Guide).
________________________________
Billing Contact
________________________________
Date
***A credit card for the food and bar billing contact must be kept on file in case of incidentals or failure to pay any
remaining balance. All personal info is kept private and secure. Please print the credit card information below:
Name on Card: ____________________________ Card Number: _______________________________________
Expiration Date: ___________________________ Security Code: _______________________________________
•Cancellation of event will result in charges (see enclosed policy).
•All events are subject to the Food & Beverage Minimums (see enclosed policy).
•All food and beverage costs are subject to a 20% service charge. A 2% charge will be added to all payments made
with a credit card at any point throughout the process.
•All food and beverage charges are subject to the current Michigan sales tax after the 20% service charge is added.
•All prices are subject to change with a (90) ninety day notice and menu prices can only be guaranteed (90) ninety days
in advance of the event.
•Alcohol will not be served during the dinner portion of the event unless offering a separate champagne toast or wine
with dinner.
•Deposit amounts equal the room rental fee and ceremony fee. If booking an all-inclusive package or through your
SLCC membership, deposit amounts equal the standard room rental and ceremony fees. Deposits are non-refundable.
Please Send Payment to:
Please Make Check or Money Order Payable to:
Spring Lake Country Club
Attn: Event Coordinator
17496 N. Fruitport Rd.
Spring Lake, MI 49456
Spring Lake Country Club
Updated 09.01.15
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1. A signed, completed contract and full deposit are required to confirm an event date. Event dates are NOT confirmed
until both the signed contract and full deposit are received by SLCC.
2. The Ballroom, ceremony site and foyer are the spaces included for an event. The remainder of club spaces are
reserved for Member only use, and are not available for rental or usage by private events.
3. Members and guests are reminded that Spring Lake Country Club (SLCC) does have, and will enforce, a code of
proper dress at all times. The following are not allowed: jeans, jogging shorts, tee-shirts, tank tops, short-shorts or
casual hats.
4. Outside food and beverages are not permitted on SLCC property (with the exception of wedding cakes & cupcakes).
5. This agreement denotes that SLCC is accountable to provide a room for your event. SLCC holds the right to change
rooms depending on size and availability.
6. SLCC reserves the right to charge for appropriate cleaning if the condition of the room after your event deems
necessary or should any damage to the facility take place.
7. Items may not be affixed to walls or ceilings without prior approval.
8. Room charges do not apply to members of SLCC. Please contact Cyndi Nicholson for information on joining SLCC.
9. SLCC is not responsible for any lost items, stolen items, or any items left behind the night of your event.
10. SLCC will not store any items overnight after your event. If any items are found, we will keep them on site for up to
ten days.
10. All room rentals are for a period of 6 hours and begin when social hour begins. The bar and music will close at the
end of the 6 hour period. The latest the room is available is 12:00 a.m.
11. SLCC’s outdoor patio is available for social hour and pictures. Please inquire on specific details.
12. SLCC’s AV equipment (DVD player connecting to a projector with 2 screens) is available when renting the ballroom.
13. When preparing a slide show for a wedding, please put it on a DVD and bring it in three days prior to test.
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3.
4.
Cancellation within 30 days of the event will be billed 100% of the estimated food and beverage charges.
Cancellation within 90 days of the event will be billed 50% of the estimated food and beverage charges.
All event cancellations will result in the loss of any deposit.
All cancellations need to be in writing and signed by the host/hostess who signed the original contract.
1. The bride and groom are invited to golf 18 holes free of charge one time during the week of the wedding.
Additional guests may join for a fee that must be paid on the day of golf. This must be arranged through Golf
Professional, Josh Lathwell ([email protected]). If the bride or groom chooses not to golf, their free round may
not be transferred.
2. If you choose to golf at SLCC, you must abide by all golf course rules and dress code.
3. You may not use the golf course or golf carts for pictures. Please inquire with our Event Coordinator,
Torri Myers ([email protected]) on designated areas.
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On Premise Wedding Policies
1. Outside food and beverages are never permitted on SLCC property. Any food or beverages brought in will be
confiscated and disposed of.
2. SLCC bar facilities are for SLCC Member use only. Pre-orders of SLCC food and beverage may be arranged in
advance for private event groups.
3. All ceremony arrangements on premise must be approved by SLCC prior to booking.
4. When hosting a ceremony at SLCC, the reception must be held at SLCC as well.
5. If holding the ceremony at SLCC, Social Hour must immediately follow the ceremony.
6. Vehicles are never permitted on the ceremony site.
7. If the dock will be in use prior to, during, or at the conclusion of the ceremony, usage must first be approved by
SLCC’s General Manager. Boats may not be parked overnight and must leave room for one additional boat. The
depth of the lake by the dock is approximately 25 feet.
8. As the ceremony site is outdoors, we cannot guarantee the cleanliness of the area due to natural wildlife.
9. If the weather is poor on the day of the ceremony, a decision must be made a minimum of three hours prior to the
ceremony in order to move it inside. The ceremony would then take place on the dance floor in the ballroom. If it
is necessary, SLCC reserves the right to increase social time in order to set up the ballroom for the reception.
10. SLCC cannot guarantee the ceremony site will be available the day prior to the event for rehearsal.
11. All rehearsals are the responsibility of the bride & groom. SLCC does not facilitate the rehearsal.
12. We have two designated areas, including a Bridal Room, for use when getting ready prior to the ceremony. These
rooms are free of charge and can be utilized three hours prior to the ceremony.
Charge for Ceremony Site:
$1000 fee (includes one SLCC staff member for golf cart transportation and two SLCC staff members as crossing guards)
Plus, an additional $1.50 per guest
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Weekday
(ending at
4:00pm)
Weeknight
Friday Evening
Saturday Evening
Sunday
Back Nine
(capacity: 50) and
Savidge Room
(capacity: 30)
$50
$100
$100
$200
$50
Ballroom
(capacity: 350)
$100
$300
$1,500
$2,200
$1,000
Rooms Available
*Excludes tax & service charge
January
thru
March
June
July
&
August
September
October
November
&
December
April
May
Friday
$0
$0
$5,500
$8,500
$8,000
$6,500
$5,500
$0
Saturday
$0
$5,500
$7,000
$12,500
$10,000
$8,500
$7,000
$0
Sunday
$0
$0
$0
$5,500
$5,500
$0
$0
$0
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spring lake country club
Offers created exclusively for Wedding Ceremonies & Receptions
from October 1st through April 30th and Fridays & Sundays year ‘round
*All inclusive packages are not available on holidays
…………………………………………………………………………
plan your wedding with ease & enjoyment
…………………………………………………………………………
Our All-Inclusive Packages allow you to customize your big day based on your unique taste and budget!
NO ROOM RENTAL, CAKE CUTTING OR MULTIPLE ENTRÉE FEE
SPECIAL PRICES GIVEN BY PREFERRED VENDORS
ULTIMATE CONVENIENCE AND VALUE
You must have a minimum of 100 guests to take advantage of the all-inclusive packages
All inclusive packages require half the ceremony site fee.
On Fridays during the months of June, July, and August, half the ballroom fee is required.
Food and beverage minimums still apply to all-inclusive packages.
See details in the Events Booklet and ask the SLCC Event Coordinator about them today!
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lake
These special offers were created exclusively for Wedding Ceremonies and Receptions from
October 1st through April 30th & Fridays and Sundays year ‘round
*with the exception of holidays*
SLCC Products and Services
(all per person)
PAR
Simply Stunning
BIRDIE
Wow
EAGLE
Wildest Dream
Hors d’oeuvres and Entrees
$25
$32.50
$40
Beverages
$25
$30
$35
Linens
$2
$5
$8
Outdoor Wedding Ceremony
$3
$3
$3
Mix and Match Package Choices to Create your Dream Wedding!
Please note: You must have a minimum of 100 guests and meet food and beverage minimums.
Hors d’oeuvres
Par:
Domestic Cheese Display – or – choice of 1 appetizer from the $3.75 menus
Birdie:
Fruit and Domestic Cheese Display – or – choice of 2 appetizers from the $3.75 menus
Eagle:
Assorted Canapés – and – choice of 1 appetizer from the $3.75 menus
…………………………………………………………………………………………………………………………........
Entrées
Par:
Choice of one: Apple Brandy Chicken, Chicken Marsala or Blackened Chicken
Birdie:
Choice of one or two: Top Sirloin, Mahi Mahi, Pork Tenderloin, or Chicken (Almond, Stuffed, Brie,
Gorgonzola, Apple Brandy, Marsala or Blackened). Includes choice of upgraded salad
Eagle:
Choice of one or two: Prime Rib, Top Sirloin, Mahi Mahi, Walleye, Salmon “Oscar,” Pork Tenderloin, or
Chicken (Almond, Stuffed, Brie, Gorgonzola, Apple Brandy, Marsala or Blackened). Includes choice of
upgraded salad and one late-night snack selection.
…………………………………………………………………………………………………………………………........
Beverages
*Soft drinks included in all three packages
Par:
Beer: Miller Lite, Labatt Draft and Lienenkugel Draft
House Wine: Merlot, Cabernet, Pinot Noir, Chardonnay, Moscato and Pinot Grigio
Champagne: Champagne toast at head table (21 and over)
Birdie:
House Liquor & Beer: Miller Lite, Labatt & Lienenkugel Draft plus all domestic offerings.
House Wine: Merlot, Cabernet, Pinot Noir, Chardonnay, Moscato and Pinot Grigio
Champagne: Champagne toast for all guests (21 and over)
Eagle:
House Liquor, Call Brands & Beer: All Draft, Domestic and Premium offerings
House Wine: Merlot, Cabernet, Pinot Noir, Chardonnay, Moscato and Pinot Grigio
Champagne: Champagne toast for all guests or wine with dinner (21 and over)
………………………………………………………………………………………………………………………….......
Linens
Par:
Long linens (white or ivory), banquet chairs
Birdie:
Long linens (white or ivory), poly or spandex chair covers (white, ivory or black) & chair sash (one color)
Eagle:
Long linens (white or ivory), overlay (paisley black & white, champagne wave, white wave,
champagne pintuck, white pintuck), poly or spandex chair covers (white, ivory or black) and
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chair sashes (two colors) or use of Mahogany Colored Chiavari Chairs.
Vendor Partnerships
SLCC has carefully selected preferred vendors based on our top-notch experiences with them.
Our solid relationships with these professionals will guarantee a smooth planning process and supreme value.
Outside Vendors
PAR
Simply Stunning
BIRDIE
WOW
EAGLE
Wildest Dream
Disc Jockey (total)
$725
$725
$725
Photographer (total)
$1600
$2395
$2850
Florist (per person)
$8.25
$13.50
$19.25
Wedding Cake (per person)
$3.00
$3.75
$4.50
Videographer (total)
$1499
$2499
$2999
*please see preferred
vendor list
DJ
Four hours of fabulous entertainment, as well as an MC for the evening. $70 per hour to extend services
(can be decided on during the reception, may incur extra room charge, does not extend the bar end time).
Florist
All levels include: Bridal and bridal party bouquets, bridal toss bouquet, boutonnieres for groom and groomsmen,
boutonnieres/corsages for family and others involved in wedding party, ceremony and reception arrangements.
Personal consultation to determine available flowers based on season.
Photographer
Par:
Online Gallery of Edited Digital Images, 25 Favorite Edited High Res. Digital Images on Disc, $40 Print Credit,
Four Hours of Service, One Photographer
Birdie:
Online Gallery of Edited Digital Images, All Edited High Res. Digital Images on Disc, $60 Print Credit, Full Day
Service (8 hours), Two Photographers
Eagle:
Online Gallery of Edited Digital Images, All Edited High Res. Digital Images on Disc, $80 print credit, Engagement
Session, Custom Guest Book, Full Day Service (8 hours), Two Photographers
Wedding Cake
Par:
Three-tiered, simple, elegant design. Natural butter cream frosting, chocolate or white cake and basic filling of
choice. Options of beaded borders and satin ribbon design. Includes kitchen cakes for additional servings, tax &
delivery.
Birdie:
Three to four-tiered, with customized designs including detailed scrolling. Tinted butter cream frosting of your
choice. Chocolate or white cake with butter cream filling of your choice. Includes kitchen cakes for additional
servings, tax & delivery.
Eagle:
Four to five-tiered, completely customized cake to match your style or theme. Extensive scrolling, any color butter
cream or fondant frosting and any specialty cake flavors and fillings of your choice. Includes kitchen cakes if
necessary, tax & delivery.
Videographer
Par:
One Camera Ceremony, One Camera Reception, Best Wishes from Bridal Party, Additional Highlight Video
Birdie:
Two Camera Ceremony, One Camera Reception, Best Wishes from Bridal Party, Extended Additional Highlight
Video, Three Hours Pre-Ceremony Coverage
Eagle:
Two Camera Ceremony, One Camera Reception, Best Wishes from Bridal Party, Extended Additional Highlight
Video, Full Day Coverage (12 Hour Limit), Five DVD Copies
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Billing Schedule
All estimates will be determined following the trial dinner which must be completed 120 days prior to the event.
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3.
4.
Deposit due to hold date (non-refundable)
90 days before event date 25% of estimate due (non-refundable)
30 days before event date 50% of estimate due (non-refundable)
Three (3) days before your event date, 100% of estimate due
Billing Policies
1. If total bill is LESS than estimate, the difference will be reimbursed unless BELOW the required food and beverage
minimum.
2. If total bill is GREATER than estimate, the difference will be charged to the credit card(s) on file.
3. If any required payment is not made by the due date, all previous payments are non refundable and the date is
released.
4. Cancellation of event will result in the forfeiture of all payments and deposits and any amounts still owed as
cancellation policy dictates.
5. All food and beverage costs are subject to a 20% service charge. An additional 2% charge will be added if a credit
card is used. Additional gratuities are not expected.
6. All food and beverage charges are subject to the current Michigan sales tax after the 20% service charge is added.
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Guest Management Policies
1. When signing a contract, an estimated number of guests must be provided.
2. Assigned seating is required for all functions.
3. If choosing more than one entrée, all place cards must include an indicator to determine each guest’s order. This is
the responsibility of the host/hostess of the event and must be presented and approved by SLCC in advance of the
event.
4. Event invitations must have designated spots for guests’ names and individual meal choice.
10 days prior
• All details of event finalized.
• An estimated number of
guests and individual meal
selections.
3 days prior
• Vendor meals need to be arranged in advance,
included in the final count, and must match the
entrée served. If vendors are not assigned
seating, they may have a table elsewhere,
prearranged by the coordinator.
• Food indicators must be
approved.
• A guaranteed final head count and entrée
breakdown used for billing.
• An estimated number of
people at each table.
• A guaranteed number of people at each table.
General
• If more guests are served
than the guaranteed
number, the additional
guests will be billed at 1½
times the quoted charge.
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Beverage Service Policies
1. Outside beverages are never permitted on SLCC property. All beverages must be provided by SLCC.
Violations of this policy may result in the closure of the bar.
2. The bar will be closed from the time the dinner bell rings until after dinner service.
3. No alcohol service will be provided to minors under the age of 21, as stated by the law in the State of Michigan.
Any person of questionable age must provide a valid I.D. to obtain alcoholic beverages, and anyone who tries to
obtain beverages for a minor, or a person who has been refused bar service, will also lose their right to be served or
asked to leave.
4. Bar service will end six hours from the time social hour begins.
5. As stated by the law in the State of Michigan, no alcohol will be served to any individual who is or appears to be
intoxicated.
6. Any member or guest, who in the opinion of SLCC management, is or appears to be intoxicated may be requested
to surrender his/her keys to club personnel or a sober companion. Such individuals shall then be driven home by a
sober party or be transported home in a cab at his/her own expense.
7. Specialty wine may be ordered through SLCC to serve at the event. Unopened specialty wine purchased through
SLCC for the event may be taken home following the event.
8. An individual must be designated to oversee potential issues that might arise such as minors drinking, intoxication,
outside food and beverage, etc. This is typically the Master and/or Mistress of Ceremonies. Any issue not addressed
may result in the closure of the bar.
9. An estimate will be provided based on an average of past weddings held at SLCC. This is not a guarantee of what
your beverage bill will be; it is only an estimate.
10. Vendors will not be allowed to consume alcohol.
11. Drinks are not allowed on the dance floor.
12. A “last call” announcement is not permitted.
Bar Options
1. HOSTED BAR
All beverages are billed to host/hostess
2. PARTIALLY HOSTED BAR
Guests pay cash for liquor
Host/hostess are billed for any beer or wine provided
Cash Bar Fee: $100.00
3. FULL CASH BAR
Guests pay cash for all beverages
Cash Bar Fee: $1,000.00
Food and beverage minimums exclude cash purchases.
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Liquor
Liquor prices are quoted on 750 ml bottles and are inventoried to the nearest tenth of a bottle when calculating actual
consumption. These prices are calculated on an approximate yield of 16-18 cocktails per bottle.
House Liquors: $90 per bottle
Vodka, Rum, Gin, Bourbon, Scotch and Whiskey
Call Brands: $120 per bottle
Bourbon:
Whiskey:
Tequila:
Misc:
Jack Daniels, Jim Beam
Seagram's 7, Canadian Club
Jose Cuervo
Christian Brothers Brandy, Southern Comfort,
Amaretto, Peach Schnapps, Triple Sec
Vodka:
Gin:
Scotch:
Rum:
Stoli, Absolut Citron, Absolut, Stoli Razz
Bombay, Tanqueray
Dewar's, J Walker Red
Bacardi, Captain Morgan, Malibu
Premium: $145 per bottle
Grey Goose, Belvedere, Ketel One, Glenlivet, Glenfiddich, J Walker Black, Chivas Regal, Crown Royal,
Jameson, Bombay Sapphire, Maker’s Mark, Grand Marnier, Kahlua, Baileys, Frangelico
Beer
Domestic: $3.25 per drink
Budweiser, Bud Light, Miller Lite, Coors Light
Premium: $4.25 per drink
Samuel Adams, Heineken, Amstel Light, Corona
Drafts (priced per drink)
Miller Lite: $3.00
Labatt Blue: $3.50
Leinenkugel Seasonal: $4.00
Bell’s Seasonal: $5.00
Champagne
Toast: $4.00 per person
Head Table Only Toast: $20.00 per bottle
Non-Alcoholic Drinks
Fountain Soft Drink: $2.00 per serving
Canned Pop: $2.50 per can
Bottled Water: $2.50 per bottle
Juice: $2.50 per serving
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Wine:
House Wine: $5.50 per glass
Red: Pinot Noir, Merlot, Cabernet Sauvignon
White: Pinot Grigio, Chardonnay, Moscato
Wine Served with Dinner
The bar will be closed during dinner, but there is the option for wine to be offered by the servers
following the salad service. You may choose one red and one white of the house wines
or the wine features below.
Please inquire with the Event Coordinator for specialty wines
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Room Set Up and Decoration Policies
1. The event will be set to the point where vendors may come in to set up beginning at 11:00 a.m.
2. All vendors must arrive and be set up one hour prior to guest arrival and no later than 5:00 p.m.
3. All decorations must be approved by Spring Lake Country Club prior to use within the facility.
4. Confetti, bubbles, glitter, sparklers, candles that are not enclosed and Chinese lanterns are not allowed in the facility.
5. The staff will not set up any of your decorative items. Please make arrangements with Event Coordinator to set
up a time for someone to do so.
6. Paper Lanterns provided by you, assembled with attached fishing wire and paper clip delivered before set up are
subject to a $100 hanging fee.
7. Any outside decoration brought in must be removed at the conclusion of the wedding. If rented items from a florist
are being picked up the next morning, please put all items together in one spot for easy pick up and clean up.
8. Dinner tables seat 8 people and are 5 ft rounds.
9. Head Table, Gift Table, and Place Card Table are 8 feet rectangles.
10. Wood dance floor is 29 feet by 47 feet. Height of ballroom over dance floor is 11 feet high.
11. Centerpieces must arrive completed, they may not be assembled at SLCC.
Provided Linens
•All paid room rentals include a linen to the floor (120) and an overlay (72).
Colors offered are white and ivory.
•All room rentals include white or ivory napkins, but we are able to rent colored
napkins for an additional charge.
•All room rentals include white or ivory linens for any 6 or 8 foot table.
SLCC Specialty Linens Available for Rent
Pintuck Overlays
$5 each
White and Champagne
Waved Overlays
$5 each
White and Champagne
Chair Covers
$3 each
Option 1: Polyester Chair Covers
White, Ivory and Black
Option 2: Spandex Chair Covers
White, Ivory, and Black
Sashes for Chair Covers
$1 each
Please see samples for color availability
Black and White
Paisley Overlays
$5 each
Table Runners
$10 each
Please note: Any outside vendor used for linens must be approved in
advance and a flat fee of $300.00 will be assessed.
NEW! Beautiful Mahogany Colored Chiavari Chairs $5 each
Additional Rentals
Yamaha Baby Grand Piano - $75 (SLCC does not provide a piano player)
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Vendor Policies
1. SLCC’s Vendor Partners must be used for all professional
wedding services.
2. Any outside companies bringing items into the facility must
set up a designated time with SLCC 72 hours prior to the
event.
3. All equipment brought in for set-up by entertainment must be
completed at least one hour prior to guest arrival and no later
than 5:00 p.m.
5. Photographers are allowed in designated areas three
hours prior to the wedding ceremony and reception.
The golf course and greens are not available for
pictures.
6. SLCC will not touch, move, or add anything to a
wedding cake prior to the time for our on-site Chef to
cut the cake. SLCC will not be held responsible for any
parts of the cake.
Wedding Cakes / Desserts
Photographers
Florists
Ryke’s Bakery
Contact: Renee Rouwhorst
www.rykes.com
[email protected]
(231) 726-2253
Wendi Curtis Photography
Contact: Wendi Curtis
www.wendicurtis.com
[email protected]
(616) 364-9753
*Participates in All Inclusive Packages
Wasserman’s Flowers & Gifts
Nathan English Photography
Wedding Planners
Desserts by Design
Contact: Ellen Vonesh
www.dessertsbydesign.us
[email protected]
(616) 847-1370
*Participates in All Inclusive Packages
Contact: Nathan English
www.nathanenglishphotography.com
[email protected]
(616) 617-4354
*Participates in All Inclusive Packages
Grand Finale Desserts & Pastries
Contact: Justin Raha
www.grandfinaledesserts.com
[email protected]
(616) 638-1169
*Participates in All Inclusive Packages
Contact: Skeeter Parkhouse
www.wassermansflowers.com
[email protected]
(231) 755-6536
(231) 740-2110
*Participates in All Inclusive Packages
White Dress Events
Contact: Cassie Celestin
www.whitedressgh.com
[email protected]
(616) 402-2733
Jen Marie Photography
Contact: Jen Marie
www.jennmariephoto.com
[email protected]
(616) 502-8762
*Participates in All Inclusive Packages
Special Events! LLC
Entertainment on the Move
Summer Jean Photography
Videographers
Contact: Greg Martin
www.entertainmentonthemove.com
(616) 844-0388
(800) 844-0777
*Participates in All Inclusive Package
Contact: Summer Osborn
www.summerjeanphotography.com
[email protected]
(616) 780-0194
Disc Jockey Services
Photo Booth
MiPhotoBooth
www.miphotobooth.com
[email protected]
(231) 343-3188
Contact: Megan Crumbacher Doss
www.specialeventsllc.com
[email protected]
(616) 822-1769
Andrew Atkins Photo | Video
Contact: Andy Atkins
www.AndrewAtkinsPhotography.com
[email protected]
(616) 350-5112
*Participates in All Inclusive Packages
Inspiration Video LLC
Contact: Anne Oppenhuizen
www.inspirationvideo.com
[email protected]
(616) 901-6285
*Participates in All Inclusive Packages
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Lodging/Yacht/Boat/Limo
Contact: Frank Roberts
-Vacation Rental Properties
-Yacht Rentals
-Limousine Services
(616) 437-1687 (cell)
Officiant
Forever I do
Contact: Rev. Keith A. Littlepage
www.foreverIDo.com
[email protected]
(616) 669-8809
Lake Michigan Yacht + Vacation Rentals
www.4rentmi.com
(616) 264-3180
Pianist
Rob Hlebinsky
www.rob-organist.com
[email protected]
(412) 491-0376
Dadds Limo and Bus
www.dadds.com
(616) 235-3233
Grand Haven Boat Rental
Pontoon and Speed Boats
4 – 10 passengers
Perfect for a wedding cruise
or bachelor/ette parties!
Contact: Mark and Caryn Huizen
www.grandhavenboatrental.com
[email protected]
(616) 430-3434
Taxis and Shuttle Services
Rosebud Taxi Services (616) 935-1291
Port City Cab & Yellow Cab (231) 739-8294
Muskegon Taxi (231) 903-4959
Air Transportation Services
Executive Air Transport Inc. (231) 799-2471
Muskegon County Airport (231) 798-4596
Gerald R. Ford International Airport
Grand Rapids, MI (616) 233-6000
Chamber of Commerce
www.grandhavenchamber.org
1 S Harbor Dr Grand Haven
(616) 842-4910
Hotels
Note: These hotels have indicated they
provide room blocks. Please inquire with
Event Coordinator for a full list of area
Hotels, Bed & Breakfasts and Cottage Rentals.
Days Inn Grand Haven
*Provides room blocks
w/ the exception of July & August
1500 S Beacon Blvd, Grand Haven
(616) 842-1999
Harbor House Inn
*Provides room blocks
w/ the exception of May - September
114 S Harbor Dr. Grand Haven
(616) 846-0610
www.harborhousegh.com
Hampton Inn
1401 E Ellis Rd. Muskegon
(231) 799-8333
Fairfield Inn & Suites
1520 E. Mt. Garfield Rd. Muskegon
(231) 799-0100
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Menu Policies
1. Menu prices can only be guaranteed up to (90) ninety days in advance of the event.
2. Due to Health Department regulations and SLCC policy, food and beverage consumed on the premises must be
provided by SLCC, and Health Department Regulations prohibit SLCC from allowing guests to take
home unconsumed food.
3. Menu choices are priced per person. A choice of two entrees will require an additional charge of $2.00 per person
(Multiple Entrée Fee).
4. Special dietary meals will be provided at the same price as the selected entrée. If more than 5% of the total guest
count requires a special dietary meal, an additional $1.00 per person will be assessed.
5. Children’s meals will be provided upon request for children ages 11 and under. The meal is Chicken Fingers, French
Fries and Fruit for $8.50.
6. All cakes, cupcakes or cake pops will be privy to a $1.00 per person fee (Cake Cutting Fee).
7. Outside desserts brought in to the facility (aside from cakes, cupcakes and cake pops) will be charged a $2.00 per
person Outside Dessert fee. For alternative desserts, inquire into SLCC’s gourmet dessert offerings.
Upon booking an event at Spring Lake Country Club, you are welcomed to a menu tasting for your reception or event in
our Dining Room. The tasting provides your group with two complimentary menu selections from the wedding package.
Additional entrées, beverages, and desserts may be selected. Hors d’oeuvres and late night snacks are not available to be
tasted and Prime Rib is available only on select dates. Any additional items (added entrées, drinks, and desserts) will be
charged on the final wedding bill.
Trial dinners must be completed 120 days prior to the event, and the reservation must be made at least 2 weeks prior to the
reservation. When the reservation is made, SLCC will need details regarding the number of people attending and the
selections of salads, entrees, starches and vegetables you would like to try. The dates and times available for a trial dinner
are as follows:
In Season (May through September)
Off Season (October through April)
Tuesday through Saturday
Friday and Saturday
5:30 pm
5:30 pm
The trial dinner will be hosted in Spring Lake Country Club’s member dining room.
Please note that the dress code forbids jeans, t-shirts and hats.
Please note that the Event Coordinator will not necessarily be available on the night of the trial dinner tasting, and you will
be served by the country club’s dining room staff. Please make a list of questions or comments for the Event Coordinator
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to address in a meeting following the trial dinner.
love
lake
EVERY SEASON. YEAR ’ROUND
Spring Lake Country Club
springlakecc.com
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HORS D’OEUVRE DISPLAYS
based on a 90 minute maximum social time
hors d’oeuvre only event: requires a $22 per person minimum
priced per person
DOMESTIC CHEESE DISPLAY
sharp cheddar, swiss, pepperjack and
cheddar cheese spread with assorted crackers
4.00
FRUIT AND DOMESTIC CHEESE DISPLAY
SMOKED FISH DISPLAY
minimum of forty guests
whole smoked salmon and smoked salmon mousse
with capers, red onion, chopped egg, grilled
vegetables and assorted crackers
6.25
6.50
ANTIPASTO PLATTER
ARTISAN CHEESE DISPLAY
chévre, boursin, gorgonzola, smoked cheddar,
and parmesan cheeses with assorted crackers
5.00
FRUIT AND ARTISAN CHEESE DISPLAY
7.50
VEGETABLE CRUDITÉS
carrot, celery, broccoli, cauliflower, bell peppers,
cucumbers and grape tomatoes with ranch and onion dip
4.00
marinated mozzarella, prosciutto ham, genoa salami,
capicola ham, marinated mushrooms, grape
tomatoes, artichoke hearts, assorted olives,
pepperoncini peppers and artisan breads
6.75
SAUSAGES AND CHEESE
grilled andouille, italian, kielbasa and smoked polish
sausages with smoked cheddar, aged swiss, sharp
cheddar and smoked provolone cheeses, pickled
vegetables, assorted mustards and accompaniments
6.75
FRUIT DISPLAY
strawberries, pineapple, honeydew, cantaloupe and grapes
4.00
TROPICAL FRUIT TREE
skewers of seasonal fruit displayed on a pineapple tower
4.50
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HORS D’OEUVRE SELECTIONS
based on a 90 minute maximum social time
hors d’oeuvre only event: requires a $22 per person minimum
priced per person
COLD SELECTIONS
3.75 each per person
roma tomatoes stuffed with pesto chicken salad
shaved steak crostini with horseradish gouda spread
grilled asparagus and boursin crepes
capicollo and boursin wrapped asparagus
endive with gorgonzola, pecans and apple
vegetable spring rolls with mango-teriyaki dipping sauce
tomato and mozzarella caprese
southwestern seven layer dip with tortilla chips
roasted mushroom and goat cheese crostini
sun-dried tomato and pesto hummus with herbed pitas
boursin and roasted asparagus phyllo cups
smoked salmon mousse with flat bread crackers
raisin toasts with brie and apple compote
HOT SELECTIONS
3.75 each per person
spinach and feta stuffed mushrooms
brie en croûte with honey and pistachios with flat bread crackers
crab stuffed mushrooms with horseradish aioli
potato perogies with stone ground mustard cream and smoked bacon
vegetable spring rolls with mango-teriyaki dipping sauce
crab rangoons with sweet and sour sauce
crab artichoke dip with herb pitas
pork egg rolls with mango-teriyaki dipping sauce
ginger-soy grilled chicken satay with thai peanut sauce
spinach gratin with tri colored tortilla chips
meatballs: choice of swedish, bbq or marinara
skewered bacon wrapped pork medallions with stone ground mustard cream
barbeque beef skewers with peppers and onions
PREMIUM HORS D’OEUVRES
5.50 each per person
blue crab cakes with roasted red pepper aioli
bacon wrapped sea scallops with honey mustard
assorted canapés (passed)
assorted sushi rolls (13.00 per roll/ten pcs per roll)
jumbo shrimp cocktail (market price)
coconut shrimp with sweet chili dipping sauce (market price)
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SPECIALTY SALAD SELECTIONS
lunch & dinner entrées served with house salad
the following salad substitutions are offered for an additional 2.00 per entrée
BABY SPINACH SALAD
GF
baby spinach, granny smith apple, red onion, dried cherries, candied walnuts, and goat cheese
with champagne vinaigrette
CAPRESE SALAD
GF
baby spinach, roma tomato, fresh mozzarella, basil, and red onion
with balsamic reduction and evoo
BOSTON BIBB SALAD
GF
bibb lettuce, arugula, dried cranberries, bleu cheese, red onion and sliced almonds
with strawberry balsamic vinaigrette
SPRING SALAD
GF
mixed greens, haricot verts, feta cheese, grape tomatoes and mandarin oranges
with preserved lemon vinaigrette
BABY SPINACH SALAD
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DINNER ENTRÉE SELECTIONS
all dinner entrées served with house salad (choice of one dressing), fresh baked rolls, choice of one vegetable
and one starch & includes coffee and hot tea
available house made dressings: ranch, french, italian
house made vinaigrettes: balsamic, sweet onion, champagne maple, honey truffle, raspberry, strawberry balsamic
COMBINATION ENTRÉES
TOP SIRLOIN AND CHICKEN*
five ounce char-grilled top sirloin with port wine demi glacé and
a choice of gorgonzola chicken, brie chicken, blackened chicken or chicken marsala
26.00
TOP SIRLOIN AND SALMON*
five ounce char-grilled top sirloin with port wine demi glacé and grilled salmon
with roasted crimini mushroom and horseradish cream
28.00
TOP SIRLOIN AND MAHI MAHI*
five ounce filet with port wine demi glacé and jerk grilled mahi mahi fillet
with roasted pineapple salsa
27.00
FILET MIGNON AND CHICKEN*
five ounce filet with port wine demi glacé and a choice of gorgonzola chicken,
brie chicken or chicken marsala
33.00
FILET MIGNON AND CRAB CAKE*
five ounce filet with port wine demi glacé and blue crab cake
with roasted corn and green chili salsa
34.00
FILET MIGNON AND LOBSTER TAIL*
GF
five ounce filet with port wine demi glacé and
maine lobster tail with drawn butter
41.00
*consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs make increase your risk of food borne illness.
*this menu item is cooked to your specification.
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DINNER ENTRÉE SELECTIONS
BEEF ENTREES
TOP SIRLOIN*
GF
grilled eight ounce top sirloin with roasted crimini mushrooms and shallot demi glace
25.00
GF
PRIME RIB*
roasted prime rib of beef served with jus and horseradish sauce
29.00
FILET MIGNON*
GF
grilled filet of beef with port wine demi glacé
eight ounce 34.00 six ounce 29.00
FILET WITH ASPARAGUS &
PARMESAN POTATO GRATIN
FISH ENTRÉES
MAHI MAHI
GF
jerk grilled mahi mahi fillet with roasted pineapple salsa
24.00
SALMON*
GF
grilled atlantic salmon fillet with roasted crimini mushroom and horseradish cream
25.00
WALLEYE
lemon and herb roasted or parmesan crusted walleye with roasted red pepper vinaigrette
27.00
SALMON “OSCAR”*
blue crab and chive crusted atlantic salmon fillet with sauce béarnaise
29.00
HALIBUT*
GF
pesto crusted and seared halibut with roasted tomato broth
market price
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DINNER ENTRÉE SELECTIONS
POULTRY ENTRÉES
APPLE BRANDY CHICKEN
walnut breaded chicken breast with roasted granny smith apples and brandy sauce
22.00
CHICKEN MARSALA
lightly dusted chicken breast with roasted wild mushrooms, cherry tomatoes, scallions and marsala cream
22.00
BLACKENED CHICKEN
GF
lightly blackened chicken breast with black bean corn salsa
22.00
BRIE CHICKEN
GF
herb marinated and seared chicken breast, sautéed portobello mushrooms and french brie cream
23.00
GORGONZOLA CHICKEN
GF
grilled chicken breast, aged gorgonzola cream and balsamic onion marmalade
23.00
STUFFED CHICKEN
GF
capicola ham, sundried tomatoes and fresh mozzarella stuffed chicken breast with pesto cream
24.00
ALMOND CHICKEN
almond crusted chicken breast with orange marmalade garlic sauce
23.00
TANDOORI TURKEY
GF
tandoori spiced and seared turkey tenderloin with mango chutney
24.00
BLACKENED CHICKEN
GORGANZOLA
CHICKEN
STUFFED CHICKEN
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DINNER ENTRÉE SELECTIONS
PORK ENTRÉES
STUFFED PORK LOIN
GF
pork loin stuffed with spinach, gorgonzola and sun-dried tomatoes with florentine cream
23.00
PORK TENDERLOIN
GF
applewood smoked bacon wrapped pork tenderloin with stone ground mustard cream
25.00
PORK CHOP
grilled bone-in pork chop with red wine apple sauce and fried leeks
25.00
VEGETARIAN ENTRÉES
CREAMY POLENTA WITH ROASTED VEGETABLES
roasted peppers, onions, zucchini, yellow squash, mushrooms, grape tomatoes, eggplant,
and creamy yellow polenta
21.00
PENNE ALFREDO
sautéed yellow onions, baby spinach, tomatoes and artichokes tossed with penne and
roasted bell pepper alfredo sauce
21.00
WILD MUSHROOM RISOTTO
GF
slow cooked arborio rice, crimini, button and shitake mushrooms, yellow onion and fennel
22.00
VEGETABLE WELLINGTON
zucchini, yellow squash, portobello mushroom, sweet potato, and roasted red pepper
wrapped in puff pastry, baked and served with roasted tomato sauce
22.00
ACCOMPANIMENT SELECTIONS:
choose one starch and one vegetable to be served with all
selected entrées. two separate starches or vegetables may be chosen for an additional 1.00 per entree.
STARCHES
GF
roasted herb yukon gold potatoes, whipped yukon gold potatoes, roasted garlic and chive whipped
potatoes, black pepper and rosemary potato duchess, wild rice, rice pilaf,
parmesan herb risotto (add 1.00), parmesan potato gratin (add 2.00)
VEGETABLES
steamed green beans, broccoli florets, sautéed brussel sprouts and pearl onions, honey parsley
carrots, ratatouille, grilled asparagus, steamed broccolini, sweet corn succotash
GF
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DESSERTS & SNACKS
DESSERT SELECTIONS
tiramisu 5.75
new york cheesecake with fresh berry sauce 4.75
turtle cheesecake 5.25
flourless chocolate torte 5.75
chocolate lava cake 5.75
apple crisp 4.75
assorted dessert buffet 7.25
assorted petit fours 6.50
assorted cookies (2) 1.75
chocolate frosted brownie 3.75
fruit pie: apple, blueberry or cherry 4.00
southern pecan pie 4.00
vanilla bean crème brule 5.50
espresso crème brule 5.50
strawberry shortcake 4.75
assorted dessert bar 2.50
ice cream or sorbet 3.75
chocolate, caramel or raspberry sauce
TURTLE CHEESECAKE
AFTERNOON SNACKS
house chips with onion dip 1.50
snack mix 1.75
mixed fruit 2.50
vegetable crudités 2.50
cookies 1.75
chips and salsa 2.00
LATE NIGHT SNACKS
cookies 1.75
house chips with onion dip 1.50
southwest chicken egg rolls 2.75
mini pork egg rolls 2.50
sliders 2.75
pizza 2.50
snack mix 1.75
french fries 2.00
chips and salsa 2.00
items available at this price point following events only
based on a 90 minute time frame
HAVE A SPECIAL DESSERT
REQUEST?
We take custom orders!
Please inquire with the Event Coordinator.
FLOURLESS CHOCOLATE TORTE
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Getting ready at the Club? Start your wedding day off with a round of mimosas!
Signature Drinks are a great way to add color and creativity to your wedding day.
Accentuate dinner with a nice glass of wine. Offer a glass to complement a delicious meal!
Cheers! Nothing tops off a great speech better than a sparkling glass of champagne.
A champagne toast offers a touch of tradition and bubbly to your evening!
We have a large variety of specialty linens to create your dream wedding. Be sure to inquire!
Are you a “foodie”?! Take your taste buds to the next level with
premium hors d’oeuvres, specialty salads or combination dinner plates!
Who doesn’t like a delicious late night snack?! A slice of pizza will satisfy those late night munchies.
Spring Lake Country Club
springlakecc.com
lakeside ceremonies | ballroom receptions
17496 north fruitport road | spring lake, michigan | 616.842.4200
event coordinator: torri myers| [email protected]
love
lake
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