Wedding Menus - Boca Raton Resort

YO U R MENU SELEC T ION
C O C K TA I L R E C E P T I O N
F i ve H o u r D eluxe Op en Bar
A f u l l y s t oc ked bar wi l l be open throu gh ou t th e eveni ng featu ri ng ou r Del uxe Bra nd
L i qu ors , Re d and W hi te Wi nes, S parkl i ng Wi ne, I m por ted and Dom esti c Be e rs, Sof t
D ri n k s , S pa rkl i ng Waters, J u i ces and Mi xers. O u r Bar tenders u se a 1 -¼ ounc e jig g e r
f or al l s tan da rd dri nks. O ne Bar tender i s provi ded for ever y seventy-fi ve gue st s.
Please select five varieties of
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B U T L E R PA S S E D
CANAPÉS
and
HORS D’ OEUVRES
B u t l e r Pa ssed Canap és and Ho rs d ’ Oeuv res
Cold
Hawa i i a n S eared Tun a on Japan ese C uc um bers an d Wasabi C ream
S e a re d B e e f Ten der loin , C ipollin i an d M an c hego
Ta n d o o r i S p ic ed C hic ken Roti, Dill C uc um ber Yogur t
Ma i n e L o b ster Salad, M in i Box C ut Bun
Mu l ti g ra i n Crostin i, Q uin c e, G oat C heese
C a l i f o r n i a I n side-O ut Roll, C uc um ber an d Avoc ado
Ho t
Wi l d Ra sp b er r y an d Br ie Phy llo Purse
Mi n i a tu re M ar y lan d C rab C ake, O ld Bay-Red Pepper Aioli
C r i sp W h i te Tr uffle Risotto Pear l
C h i m i c h ur r i C hic ken C hilito Skewered with Roasted Peppers
C o c k ta i l F i l et M ign on , Horseradish-Roquefor t C r ust
S te a m e d A sian C hic ken Shau-M ai
Please select one variety of
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HORS D’ OEUVRES
H o rs d ’ O e uv res Disp lay
E p i c u re a n Display of Im por ted an d Dom estic C heeses
H an d C ar ved Fru i ts, H om em ade C h u tneys, S m oked Al m onds,
Fre n c h Bread and E ngl i sh C rackers
D I S P L AY
Fa r m to Ta b le Baby Vegetables
Orga n i c Vegetabl e C ru di té, Assor ted H u m m u s, Roasted Peppers, Baba Gha noush, C ra cke d O l i ves, Ceci B eans, Tabbou l eh , Dri ed Fru i t, S m oked Nu ts, G ree k Yog ur t Dip,
Tz at z i k i , S of t Pi ta, Toasted Naan, C rostada
Tu s c a n R i s o tto St atio n*
Swe e t Wa ter S hri m p & S pi nach R i sotto and Asparagu s & Por tobel l a R i sot t o
(* ) At t e n da nt Requ i red, $1 5 0.0 0 E ach
FOUR COURSE DINNER
F i rs t C o u rse
Pro sc i utto Mar in ated Tom ato, C uc um ber, Ar ugula, L ollo Rossa G reen s,
Ri co tta S a l a ta, G r illed Asparagus, Fig M ar m alade
Ba by Ro m a i n e, Par m esan Foc ac c ia C routon , C r isp C apers
O l i ve O i l Horseradish C aesar Dressin g
Please select one variety of
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FIRST COURSE
and
INTERMEZZO
and
ENTRÉE
F l o ra l Gre e n Salad with Roasted Beets, C r iter ion Apples, Peppered G oa t Ch ees e
a n d S ug a re d Pec an s, Span ish Sher r y Vin aigrette
S u n - Ri p e n e d Tom atoes an d Buffalo M oz z arella with Baby L ettuc es, Sea Sal t
E xtra Vi rg i n O live O il Dr iz z le
B i b b, Ta n g o, E n dive L ettuc e with C hian ti Poac hed Pear, Sugared Waln uts, Gorgonzol a,
Gra i n Mustard Vin aigrette
I n t e r m ez zo
Pe r r i e r J o u et Sor bet | Italian L im on c ello Sor bet | Passion Fr uit Sor bet
Entrée
A l l e n t re e s ser ved wi th Fresh Baked B reads and Rol l s wi th C ream er y B u tte r
He r b a n d C i der Roasted Breast of C hic ken , L ight C alvados Sauc e
Fre s h S pinach , Parsni p Potato Pu ree, Baby C arrots
$2 5 0.0 0 per person
Po rc i n i -Tr uf f le C r usted Beef Ten der loin , C hian ti C lassic o G lac e
Age d G oat C h eese Potato au G rati n, B rowned C au l i fl ower, O ven Roast e d A r t ic hoke s
$265.0 0 per person
Ro a ste d Ha l ibut, O ran ge Fen n el, Aged White Balsam ic
I tal i an Vegetabl e R i sotto, B rown B u tter B roccol i ni , B ri l l i ant C arrots
$265.0 0 per person
L uc i n i O l i ve O il an d Rosem ar y Roasted Bon eless Rac k of L am b, Red Wine Ju s
Bu t t e re d F i ngerl i ng Potatoes, Tender Asparagu s, B rowned C i ppol l i ni Onions
$295.0 0 per person
FOUR COURSE DINNER CONTINUED
C o m b i n a t i o n Entr ée Plates
A l l e n t re e s ser ved wi th Fresh Baked B reads and Rol l s wi th C ream er y B u tte r
C h a rco a l e d Petite Filet of Beef, C aram elized Shallot-T hy m e Fon d
and
P i n e n u t- Pa rsley C r usted Prawn s
Bl a ck & Whi te Tru f fl ed Potato Pu ree, C ri ss-C ross B eans, Forest Mu shrooms
$275.0 0 per person
Pe p p e r S tudded Filet M ign on Por tofin o
and
O ve n Ro a sted Sea Bass, Teardrop Tom ato Butter
Extra Virgin Olive Oil Herb Roasted Potato, Blistered Asparagus, Roman Style Carrots
$295.0 0 per person
Vi n ta g e Po r t G lazed Filet M ign on , Parsley Horseradish “G rem olata”
and
B utte r Po a ched L obster, Tar ragon C ogn ac Sauc e
Roa s t e d G ol d S eal Potatoes, S au téed S pi nach , E xoti c Vegetabl e Ti an
$ 3 1 5.0 0 per person
Price listed includes five hour open bar, butler passed canapés and hors d'oeuvres, display,
bridal toast, four course dinner, a wedding cake, chiavari chairs, floor length linen and
coordinating napkin.
Please select one variety of
Upgrade by of fering your guests their entrée selection tableside for an additional $45.00.
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DESSERTS
D e ss e r t s
S e r ve d w i t h Fresh l y B rewed Col om bi an Cof fee and H erbal Teas
P y ra m i d o f Tusc an y
Hazelnut Milk Chocolate, Raspberr y Center, Lady Finger, Crushed Cannoli Ice Cream
Wa r m A p p l e Tar te Tatin
Fre n ch Ci der Redu cti on, S pl i t Vani l l a B ean I ce C ream
A Ke y L i m e “Tr ibute”
Graham Crusted Key Lime Tart, Chocolate Dipped Key Lime Cheesecake, Fresh Berries, Orange Coulis
Va l r h o n a Milk C hoc olate G ateaux
Fre s h C ham bord Raspberri es, Red Fru i t Cou l i s
M I Z N E R ' S G R A N D TA S T I N G
F i ve Ho ur Deluxe O pen Bar
A f u l l y s t ocked bar wi l l be open throu gh ou t th e eveni ng featu ri ng ou r De luxe Bra nd
L i qu ors , Red and W hi te Wi nes, S parkl i ng Wi ne, I m por ted and Dom esti c Be e rs, Sof t D ri n k s , Sparkl i ng Waters, J u i ces and Mi xers. O u r Bar tenders u se a 1 -¼ ounc e jig g e r
f or a l l s tandard dri nks. O ne Bar tender i s provi ded for ever y seventy-five g ue st s.
B utl e r Pa ssed C an apés an d Hors d’O euv res
Ba s e d on F i ve Pi eces per person
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MIZNER'S
S p a r k l i n g Win e is offered for the Br idal Toast
GRAND
TA S T I N G
D i n n e r St atio ns
Go l d C o a st Seafood Bar
J u m bo Shri m p, O ysters on the H al f S hel l Accom pani ed by Rem ou l ade, Bra nd ie d Coc k tai l S au ce, Lem on S l i ces and S al t Water C rackers
3 Pi e c e s per person
J a p a n e se S u shi Boat
N i gi ri S u shi , Maki S u sh i and S ashi m i S er ved wi th Pi ckl ed G i nger, S hoyu a nd Wa sa b i
4 Pi e c e s per person
Me z z a l u n a Bam boo C on es*
Boca’s G a rde Manage C hef wi l l personal i ze the fol l owi ng sal ads for your g ue st s
C a e sa r Salad
Re ggi a n o C heese, S tone Baked C rou tons and C racked B l ack Pepper
C a p re se
Fre s h M oz z arel l a and H and Pi cked Basi l
Prove n cal
En di ve , B l u e C heese, S pi ced Wal nu ts and S u ndri ed C ranberr y, Raspber r y Vina ig re t t e
C a r v i n g St atio ns*
Po rc i n i C r u sted Ten der loin of Beef
F i re Age d G arl i c, Por t Wi ne Redu cti on, Ar ti san B reads
an d
Pa n ce tta Wrapped M ain e L obster Wellin gton
C avi ar Bu t t er S au ce
(* ) At t e n da nt Requ i red, $1 5 0.0 0 E ach
M I Z N E R ' S G R A N D TA S T I N G C O N T I N U E D
B o c a ’s Ta s ting St atio n*
Ou r Re s or t C h ef ’s wi l l create th e fol l owi ng a l a m i nu te “ Mar ti ni s”
L a m b Ma r ti ni
Latin Inspired Rack of Lamb with Orange Garlic Mojo, Crushed Yucca and Plantain Chip
S h o r t Ri b Mar tin i
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MIZNER'S
Kobe Sh or t R i b wi th Tel eggi o Tri pl e C rèm e Mac & C heese and W hi te Tr uf f le Cr unc h
S ca l l o p Ma r tin i
Se a re d Nantu cket S cal l op wi th “ Loaded” C h owder S au ce
GRAND
TA S T I N G
G n u d i s & G no cchis St atio n*
S a g e B row n Butter Asiago G n udi
C re m i n i M u sh room s, Lem on B ru l ee and I tal i an Fennel
Swe e t Po ta t o G n oc c hi
Bri c k Pre ssed C h i cken Marsal a and Mi cro Parm esan
T h e Swe e t Exp er ience
C h o co l a te s, Ber r ies, L ollipops an d Stic ks
C h oc ol a t e Covered C heesecake, C hocol ate Di pped S trawberri es, W hit e Choc ola t e C h e rri e s , B rowni e Popsi cl es, Tri pl e C hocol ate R i ce K ri spi e Treats, C h o c ola t e Cre a m Pu f f s an d Mi l d C h ocol ate B ocaroons
Wa r m Wh i te an d Dar k C hoc olates Fon due
M a de l i n es, B erri es, Fresh Marsh m al l ows and Mel ons
T h e We d d i n g C ake
A custom designed Wedding Cake of your choice prepared by our acclaimed Pastr y Chef
Fre sh l y B rewed C olom bian C offee an d Her bal Teas
Price listed includes five hour open bar, butler passed canapes and hors d'oeuvres, bridal
toast, dinner, wedding cake, chiavari chairs, floor length linen and coordinating napkin.
$ 3 1 5.0 0 pe r person
(* ) At t e n da nt Requ i red, $1 5 0.0 0 E ach
WEDDING CAKES
C a ke Ty p e s
Ri ch C h oc ol ate, Tradi ti onal W h i te, Yel l ow, Marbl e, Lem on, C arrot, Red Velve t , Ke y L ime
C a ke F i l l i n gs
W h i t e C h oc ol ate Mou ssel i ne
Dark C h ocol ate Mou sse
C re a m C h e e se F i l l i ng
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Cocon u t C ream
Pas t r y C re a m
WEDDING CAKES
Cof f e e M ou ssel i ne
Oran ge & G rand Marni er Mou ssel i ne
C an n ol i F i l l i ng
Ad d i ti o n a l Fr uit Fillin gs & Sy r ups
Fre s h St raw b err y, Raspberr y, B l u eberr y and B l ackberr y
Syrups | Chambord, Grand Marnier, Rum, Strawberry, Coffee, Citrus, Mint
I ci n g s
Tradi t i on a l B u ttercream
C l a ss i c Rol l e d Fondant i s avai l abl e for an addi ti onal $5.0 0 per person
C o n s u l t a t i o ns
Ou r Pas t r y C h ef i s avai l abl e to m eet wi th you pri vatel y to di scu ss you r desire d
s pe c i f i c at i on s. Addi ti onal ch arges m ay be added accordi ng to degree of a r t wor k
an d de s i gn . Pasti l l age fl owers var y i n pri ce accordi ng to sty l e, qu anti ty an d c olor of
de s i re d f i n i s h .
For c ake s pu rch ased from an ou tsi de vendor, a cake cu tti ng fee of
$ 8 .0 0 pe r p erson wi l l appl y.
RECEPTION ENHANCEMENTS
J a p a n e se S u shi Bar
Se l e c t i on of Ni gi ri and Maki S u shi , S ashi m i and Rol l s
A l l D i s pl a ys ser ved wi th S oy S au ce, Wasabi Mu stard, Pi ckl ed G i nger and Chop st ic ks
$ 4 8.0 0 p er person (Based on 4 pi eces per person)
Su s h i C h ef Avai l abl e u pon requ est to Prepare S u sh i to O rder $2 0 0.0 0 e a c h
T h e F l o r i d a Ic ed Seafood Station
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RECEPTION
C h i l l e d J u m bo S h ri m p, Fresh l y S h u cked B l u e Poi nt O ysters and Li ttl e N e c k Cla ms
Se r ve d w i th B randi ed Cocktai l S au ce, C i tru s S ecti ons and H orseradi sh
$ 4 8.0 0 p er person (Based on 4 pi eces per person)
ENHANCEMENTS
I m p o r te d C av iar Station
Os e t ra a nd S evru ga C avi ar Accom pani ed by C h opped Egg, S ou r C ream, Minc e d On i on , C hi ves and C i tru s. S er ved wi th Mel ba Toast and B u ckwheat B l i n i
$2 5 0.0 0 Per O u nce | I ce S ocl es to Di spl ay E ach C avi ar - $1 75.0 0 eac h
S ca m p i … S c a m pi…Sc am pi*
J u m bo Shri m p Prepared to O rder, G arl i c S hri m p S cam pi wi th B u tter, Whit e Wine , Ba s i l a n d Lem on, Roasted Fennel , Tom ato, Sweet Pepper, Fresh G arden He r b s Se r ve d w i t h C rosti ni Toast
$ 3 2 .0 0 p er person (Based on 3 pi eces per person)
C o c k ta i l B e ef Wellin gton *
Te n de rl oin of B eef wi th Wi l d Mu shroom s and Foi e G ras Baked i n Pu f f Pa st r y
Se r ve d w i th Madei ra S au ce
$ 3 8.0 0 p er person
Ro c k y Mo u n tain L am b Rac k*
Wi t h Roasted G arl i c H oney Mu stard Provencal e C ru st.
Se r ve d w i th S l i ced Bagu ette and Mi nted Marm al ade
$ 3 8.0 0 p er person
Go ur m e t Ma c & C heeses Station *
W h i t e C heddar Marscapone C heese and W hi te Tru f fl e C ru nch
F l ori da Rock S h ri m p, Aged C h eddar, Sweet Pea and Basi l
Fre s h A s p aragu s, Wi l d Mu shroom , Roasted Tom ato and W h i te C heddar
$2 2 .0 0 p er person
(* ) At t e n da nt Requ i red, $1 5 0.0 0 E ach
APPETIZER ENHANCEMENTS
Tra d i ti o n a l S hr im p C oc ktail
Bra n dy Spi ked Cocktai l S au ce
D i s pl a ye d i n a H and C ar ved I ce Pl ate
$ 45.0 0 p er person
U pgra de w i t h a Personal i zed Monogram
You r C at eri ng Manager can provi de detai l s.
____________
Wh i te Tr uf f le an d Roasted Tom ato Risotto
APPETIZER
G ri l l e d A sparagu s, Lem on Th y m e J u s
ENHANCEMENTS
$1 5.0 0 per person
Ri co tta Rav ioli with Tusc an Shor t Rib
Tru f f l e s , A r ti chokes, Lem on and O l i ve O i l
$1 8.0 0 p er person
Ke y We st S t y le M ar y lan d C rab C ake
Sof t e n e d Baby S pi nach, C harred Corn, J i cam a, Tom ato-Basi l Rel i sh
$2 0.0 0 p er person
Wo o d Ro a st ed M editer ran ean Shr im p
Ba s i l C i abatta C ri sp
$28.0 0 p er person
Tusc a n Eg g plan t Rolatin i
L i gh t Pe s to, C h arred Parm esan, Mi cro G reens
$1 5.0 0 per Person
I n d i v i d u a l C heese C ourse
(To be s e r ved fol l owi ng the E ntrée)
$1 5.0 0 per person
SWEET FINALES
S e re n d i p i ty *
Worl d Fa m ou s S erendi pi ty of New York C i ty S u ndae S tati on
Ta h i t i an Vani l l a, S trawberr y B l ast & Dou bl e C h ocol ate
W h i pp ed C ream , Assor ted S pri nkl es, O reo’s, C hopped Nu ts, C arame l,
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SWEET
FINALES
C h ocol ate Fu dge and Marsh m al l ow Toppi ng
Frrroze n H ot C h ocol ate
Forbi dde n B roadway C h ocol ate C ake, Cel esti al C arrot C ake
Warm Wa l nu t S au ce
$ 3 2 .0 0 p er person
T h e Fre n ch Con n ec tion *
C h oc ol a t e Tru f fl e C ake, French Appl e Tar t, Babas au R h u m
Fre s h Frui t Tar t, Twenty-Fou r C arat G ol d O pera, S trawberr y Napol eon
Coi n t re au x É cl ai rs, Raspberr y C h arl otte
Si gn atu re B ru l eés i ncl u di ng Tah i ti an Vani l l a, Val rh ona C h ocol ate,
G ran d Marni er, French Roasted Cof fee
F l am bé Crepe S u zette wi th French Vani l l a I ce C ream
$ 3 4 .0 0 p er person
Wh i te De c a den c e
A n El e ga nt Al l W hi te Pastr y Di spl ay.
I n di vi du al Pl ated Sweets to I ncl u de W hi te C h ocol ate Mou sse,
Pe t i t Fou rs and Tru f fl es, Al so di spl ayed W h i te C hocol ate
C re am Pu f fs, W hi te C h ocol ate B ocaroons, W hi te C h ocol ate Panna Cot ta
a n d a W hi te C hocol ate Warm Fondu e S tati on i ncl u di ng S l i ced Bananas,
M a rs h m al l ows, Conti nental Cooki es, Vani l l a Madel i nes
W h i ppe d C ream and Bam boo S kewers
$ 3 4 .0 0 p er person
(* ) At t e n da nt Requ i red, $1 5 0.0 0 E ach
AFTER HOURS
(Mi n i m um o f 50 piec es per item )
A l l A m e r i can Burgers
Age d C h e ddar | $ 8 .0 0 each
Ho n e y- A n cho C hic ken
Cool Ranch Mayo | $ 8 .0 0 each
P h i l l y C h e e se Steak
S a u t é e d M u sh room s | $ 8 .0 0 each
Please select a variety of
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S AV O R I E S A N D
SWEETS
Mi n i Pub Dogs
S a u e rk ra u t & S pi cy Mu stard | $ 8 .0 0 each
Pul l e d Po r k Slider
C re a m y Col e S l aw | $ 8 .0 0 each
Hava r ti Di l l G r illed C heese
$7.0 0 e ach
Wi sc o n si n Cheddar G r illed C heese
$7.0 0 e ach
B o n e l e ss Po pc or n C hic ken
S e r ve d i n Bam boo Cones | $ 8 .0 0 each
Tr uf f l e a n d Sea Salt Wedge C ut Fr ies
S e r ve d i n Bam boo Cones wi th Di ps, S qu eezers and S h akers | $7.0 0 eac h
S o uthwe st B reakfast Wraps
S c ra m bl ed Eggs, S au sage and Monterey J ack C heese | $ 8 .0 0 each
Wa r m Pre tzel Bites
S e r ve d i n Bam boo Cones | $7.0 0 each
Swe e t S h o o ters
C h ocol a t e, Key Li m e, C h eesecake, Appl e Pi e and B err y C ru m bl e | $ 8 .00 e a c h
L o l l i p o p s & S tic ks
Brow n i e Popsi cl es, R i ce K ri spi e Treats, C h ocol ate Di pped S trawberri es | $ 8.00 e a c h
Fr r roze n Hot C hoc olate
$ 8 .0 0 e ach
W E D D I N G L I B AT I O N S
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WEDDING
De l u xe B everage Selec tion In c lude
St ol i a n d 3 O l i ves Vodka
Boodl e s Gi n
J oh n n y Wal ker B l ack S cotch
J a ck Dani el s and Woodford Reser ve W h i skey / B ou rbon
M t . G a y Ecl i pse Ru m
C a m a re n a Tequ i l a
Heinekin, Corona, Samuel Adams, O’Douls, Budweiser, Bud Light, Miller Lite, Blue Moon
Re s or t Sel ecti on C h ardonnay and C abernet S au vi gnon
Re s or t Sel ecti on S parkl i ng Wi ne
A ss or t e d S of t Dri nks, J u i ce and Prem i er Waters
L I B AT I O N S
U p g ra d e to a L ux ur y Beverage Selec tion to In c lude
G re y G oose & B el vedere Vodka
H e n dri cks G i n
M a cal l an 1 2 Year O l d S cotch
C row n Royal W h i skey
K n ob C reek B ou rbon
Ba rcadi S i l ver
Pa t ron S i l ver & Don J u l i o Tequ i l a
Addi t i on a l $1 2 .0 0 per person
Wi n e S e r v i c e
Re s or t Sel ecti on of C hardonnay and C abernet S au vi gnon to be ser ved w it h Dinne r
$1 4 .0 0 pe r person
U p g ra d e d Cham pagn e Toast
Perrier Jouet, Grand Brut, Epernay or Beau Joie, Rosé, Epernay
Starting at $20.00 per person
Mo j i to Ba r
Pom e granate, Mango and Waterm el on | $1 2 .0 0 per dri nk
T h e B o ca Mar tin i Bar
Cosmopolitan, Sour Apple, Floridian, Madras, French and Key West | $12.00 per drink
T h e C o rd i a l C ar t
D i Saron n o, Bai l eys I ri sh C ream , Cou r voi si er VS , S am bu ca Rom ano, Ka hlua , B&B,
D ram bu i e, G rand Marni er, Coi nteau and Por t (LBV ) | $1 2 .0 0 per dri nk
Vo d ka I c e F lute & T hree Sc ulptured Ic e Buc kets
$9 0 0.0 0
En h an c e You r Recepti on wi th C u stom i zed I ced Tabl es, Bars and F l ai r Bar t e nd e rs. Beve rage bra n ds are conti nu al l y u pdated. You r C ateri ng Manager can provi de d e ta ils.
FA R E W E L L B R E A K FA S T
S e l e c ti o n o f C hilled Fr uit Juic es
Fre s h l y S qu eezed O range and G rapefru i t J u i ce, V-8 , and C ranberr y J uic e s
C h i l l e d Fr uit Sm oothies*
St raw be rr y and Banana Yogu r t Dri nks wi th Li l ac H oney and G ranol a
S l i ce d S e a son al Fresh Fr uit, Assor ted Ber r ies
____________
C h i l l e d Fr uit Yogur ts, Raisin s, G ran ola an d C oc on ut
FA R E W E L L
B R E A K FA S T
Fa r m Fre sh O m elette Prepared to O rder *
W h ol e Eggs, Egg W hi tes and Egg B eaters
Va ri e ty o f F i l l i ngs to I ncl u de: Di ced H am , S hredded C h eddar, J ack C h ee se ,
M u s h room s, S pi nach , Tom atoes, O ni ons, Peppers and Pi co de G al l o
F l uf f y S cra m bled Eggs
Pa n B ra i se d “Lyon n aise” Potatoes
Hi cko r y S m oked Bac on an d C oun tr y L in k Sausage
Ra sp b e r r y Blin tzes
F i l l e d w i t h Sweet Farm ers C heese and Vani l l a C ream
B o ca Ba ke r i es
F l ak y C ro i ssants, H om em ade Mu f fi ns and B reakfast B reads,
Swe e t Bu tter, Marm al ade and Assor ted J am s
B r i ck O ve n Bagels
C re am C heese, S cotti sh S m oked S al m on S pread, H erb C hi ve S pread
Fre sh l y B rewed C olom bian C offee an d Her bal Teas
$ 4 8 .0 0 pe r person
(* ) At t e n da nt Requ i red, $1 5 0.0 0 E ach
Bas e d on T h ree (3) H ou r Food S er vi ce, Mi ni m u m of 30 G u ests
A WEDDING LUNCHEON
C o c k t a i l H our
Fo ur Ho u r Deluxe O pen Bar
A f u l l y s t ocked bar wi l l be open th rou ghou t the day featu ri ng ou r Del u xe Bra nd L i qu ors , Red and W h i te Wi nes, S parkl i ng Wi ne, I m por ted and Dom estic Be e rs, Sof t D ri n k s , Sparkl i ng Waters, J u i ces and Mi xers. O u r Bar tenders u se a 1 -¼ ounc e jig g e r f or a l l s tandard dri nks.
On e Ba r tender i s provi ded for ever y seventy-fi ve gu ests.
B utl e r Pa ssed C an apés an d Hors d’O euv res
Ba s e d on Fou r Pi eces per person
S p a r k l i n g Win e is offered for the Br idal Toast
Please select one variety of
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FIRST COURSE
and
F i rs t C o u rse
Ga rd e n F i e ld G reen s, Tom ato, E n glish C uc um ber an d Sun flower Seeds
L e m o n He r b Vin aigrette
L o l l a Ro sso & Bibb L ettuc e, C ar rots an d Squash Ribbon s
Mu sta rd Ta rragon Dressin g
ENTRÉE
Entrée
S ca l o p p i n e of C hic ken
Fre s h M oz z arel l a, S pi nach , Madei ra S au ce, W h i pped G arl i c Potatoes,
Sau t é e d Thy m e Baby Mu shroom s
C i tr us- Ma p l e G lazed Salm on
Tom a t o-Basi l Rel i sh, Toasted Pearl Cou scou s and French B eans
T h e We d d i ng Cake
A custom designed Wedding Cake of your choice prepared by our acclaimed Pastr y Chef
Fre s h l y Brewed Col om bi an Cof fee and H erbal Teas
Pri ce l i s t e d i ncl u des ch i avari ch ai rs, fl oor l ength l i nen and coordi nati ng na p kin.
$1 65.0 0 pe r person
We ddi n g L u n cheons Mu st Concl u de by 4 : 0 0 pm
W E D D I N G PA R T Y R E F R E S H M E N T S
Ri se & S h i n e
C h i l l e d Fre sh O range J u i ce and B ottl ed Waters
Se l e c t i on o f Fru i ts and B erri es
Sou t hwe s t B reakfast Wraps
S c ra m b l ed Eggs, S au sage and Monterey J ack C h eese
Fre s h l y Brewed Col om bi an Cof fee & H erbal Teas
$ 3 0.0 0 pe r person
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Af te r n o o n P ic k M e Up
W E D D I N G PA R T Y
REFRESHMENTS
Se l e c t i on o f Fru i ts and B erri es
Boca Wra p
S e r ve d wi th O ven Roasted Tu rkey, Baby G reens,
Le m on -S u ndri ed Tom ato Ai ol i
Su n Bake d C h i ps
A ss or t e d Sof t Dri nks and B ottl ed Waters
Fre s h l y Brewed Col om bi an Cof fee & H erbal Teas
$ 35.0 0 per person
G E N E R A L I N F O R M AT I O N
Food a nd Beve ra g e S e r v i ce
The s a l e a n d s e r v i ce of al c oh ol i c beve rage s i s regu l ated by the F l ori da S tate Li qu or Com m i ssi on. Th e B oca Rat on
Res o r t & Cl u b i s re s pon s i bl e f or t h e a dm i n i s t ra t i o n of these regu l ati ons. I t i s Resor t pol i cy th erefore, that l i quor c a nnot
b e b ro ug h t o n to the prope r ty f rom ou t s i de s ou rces. Addi ti onal l y, the Resor t does not al l ow food to be brou ght ont o t he
p rop e r ty, wh e th e r pu rch as e d or c at e re d f rom ou tsi de sou rces. Al l boat char ters ori gi nati ng from the Resor t must u t ilize
the Re s o r t’s c a te r i n g s e r vi ce s .
Ba nq u e t C he c ks
The eve n t s p o n s o r or a u t h ori ze d re pre s e n ta t i ve a grees th at by si gni ng th e gu est ch eck for ser vi ces rendered a t t he e nd
o f a n eve n t, th e re i s n ot di s pu t e ove r s u ch s e r vi c es and th e sponsor i s sol el y responsi bl e for the pay m ent of th e t ota l
amo un t d u e .
Se r v ic e C ha rg e s
A ma n d a to r y 2 3 % s e r vi c e ch arge w i l l be adde d to you r bi l l i n addi ti on to appl i cabl e state or l ocal taxes. 1 3. 2 5% of t he
ser v i c e c h a rg e w i l l be di s t ri bu t e d t o t h e ba n qu e t ser vi ce staf f assi gned to th e event. O u r banqu et ser vi ce staf f a re
co m mi ss i o n ed e mpl oye e s a n d t h e i r c om pe n s a t i on i s deri ved from an hou rl y rate of pay and th e di stri bu ti on of the se r v ic e
charg e. A ti p o r g ra tu i ty i s n ot i n cl u de d i n t h e s er vi ce charge.
Ce re mo ny Fe e s a n d Fo o d & B eve ra g e C h a rg e s
Ce re mo n y l o c a ti on f e e s an d f ood an d beve ra ge charges var y based on l ocati on and bal l room sel ecti on. Ceremony Fe e s
b egi n a t $1 0 0 0.0 0. I n t h e eve n t of a n ou t door cerem ony or recepti on, an i ndoor area wi l l be provi ded i n case of inc le ment wea th er a t n o addi t i on a l ch arge . We do re qu i re th at i n th e case of i ncl em ent weather, th e deci si on m u st be ma d e f ive
hours p r i o r to th e eve n t s ta r t t i m e . Pl e as e con s ul t you r cateri ng m anager for detai l s.
Labo r C ha rg e s
$20 0.0 0 L a b o r Ch arge i s appl i cabl e f or c at e ri n g ser vi ces for grou ps of 4 0 gu ests or l ess.
Ba r t e nd e rs
Available at a charge of $150.00 for the first three hours and $45.00 per hour thereafter. For each $500.00 in revenue, we
will be pleased to waive the charge for one bartender. Bartenders are required and charged for unless otherwise stated.
Din ne r Pa c ka g e
Incl u d es Ta b l e s a n d C h ai rs , C h i n a , St e mware an d F l atware, Tabl e Li nens, Napki ns, Voti ve C andl es,
Tab l e S ta n c h i o n a n d N u m be rs , Sta ge , Dan c e F l oo r, Pri nted Di recti onal S i gns, Potted Pl ants, W hi te G l ove S er vic e ,
Co m p l i m e n ta r y Ove rn i gh t Accom m odat i on s f or Bri de and G room , E arned H i l ton H onor Poi nts and * Menu Tast ing .
M e nu Ta s t ing s
The tasting event must scheduled within two months of the wedding and is contingent upon a signed contract and deposit.
A ma xi m u m o f 4 g u e s t s w i l l be a bl e t o at t e n d t h e tasti ng, for each addi ti onal gu est th ere wi l l be a charge of $1 25.00 p e r
p ers o n . A l l me n u ta s t i n gs w i l l take pl a ce on proper ty du ri ng th e week at 2 : 0 0 pm . Tasti ngs are of fered for pl at e d eve nt s
o f 1 0 0 g u e s ts o r m ore . D u ri n g you r ta s t i n g you m ay sam pl e you r ch oi ce of two appeti zers, two sal ads, three ent re e s, t wo
d ess er ts , two wed d i n g c ake s , an d H ou s e w i n e s . You wi l l m eet wi th one of ou r Resor t C hefs.
Be ll C a p t a in C ha rg e s
If boxe s c o n ta i n i n g m e e t i n g m at e ri al s , gi f t s an d oth er i tem s need to be m oved from one area to another, del i ve r y c ha rg e s
wil l b e a p p l i e d to you r accou n t . You r cat e ri n g m anager wi l l i nform you of th e proper ch arges.
Val e t Pa r king
Val et p a r ki n g w i l l be provi de d by Re s or t s ta f f a t $1 1 .0 0 i ncl u si ve of 6% tax per car. No sel f-parki ng i s avai l able . Va le t
super v i s o rs a re re qu i re d f or al l f u n c t i on s l ocat e d at the Mi z ner Center or G reat H al l at $1 2 5.0 0 each . O ne vale t
super v i s o r i s re q ui re d pe r 75 gu e s t s .