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Wedding Celebrations
Sunriver Resort captures the grandeur of the Northwest like no place else. Nestled between the towering Cascade
Mountains and the high desert, it is the most idyllic setting for your dream wedding and reception.
Sunriver Resort is an award winning, luxury destination resort and offers a complete array of services to meet
every possible need for your special occasion, offering 63 flags of the finest championship golf in the West, four
diamond accommodations, the finest and freshest Northwest cuisine, modern fitness center and premier spa,
along with endless recreation opportunities. Sunriver Resort is the Start of Unforgettable.
Sunriver Resort offers a wide variety of indoor and outdoor venues for your wedding. Whether you wish for an
outdoor site with spectacular mountain views or the lodge-like feel of the Great Hall, you are sure to find a site to
fit your needs.
Page 2
Wedding Celebrations
Outdoor Locations
HOMESTEAD LAWN
This beautifully landscaped outdoor setting is located adjacent to the Homestead Building next to the Great Hall.
This lawn area provides views of Mt. Bachelor and offers an intimate park-like setting. Surrounded by old-growth
Ponderosas Pines and Aspen trees this location also offers the ability to create custom garden packages to match
the colors and theme of your wedding. This lawn can seat up to 200 guests for a ceremony or up to 300 guests
for dinner.
Mt. BACHELOR LAWN
One of Sunriver Resort’s most stunning outdoor venues, the Mt. Bachelor Lawn is located directly behind the
Great Hall adjacent to the Little Sun River. With magnificent views of the Meadows Golf Course and Cascade
mountain range, this space offers a truly stunning setting. Providing panoramic views of Mt. Bachelor, as well as
the surrounding foothills of Central Oregon, this location offers a magnificent back drop to any event. The Mt.
Bachelor Lawn will seat up to 400 guests for a ceremony.
BESSON COMMONS
Besson Commons is our newest outdoor venue adjacent to the main lodge. It features approximately 5,000 square
feet of lawn space, two large fire pits, paver stone patio areas, and brand new bocce ball courts. It is ideal for a
more casual setting. It is surrounded by lush green grass and an abundance of trees and is a perfect location for
rehearsal dinners, wedding ceremonies and receptions. Besson Commons can seat up to 350 guests.
THE MERCHANT TRADER LAWN
The Merchant Trader Lawn is our most centrally located outdoor venue, located just behind the main lodge. This
location provides spectacular views of Mt. Bachelor, the surrounding mountains, golf course, and Sunriver foliage.
The lawn area offers a fun and ideal setting for rehearsal/welcome dinners or receptions. Families can play a round
at the putting course that sits directly next to the lawn, skip rocks in the pond, or set up some lawn games with
our recreation department for all your guests to enjoy! The setting truly introduces your guests to Sunriver Resort
and all it has to offer. The Merchant Trader Lawn can seat up to 400 guests.
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Wedding Celebrations
Indo or Venues
FIRESIDE ROOM
Featuring natural wood floors and paneling as well as a grand fireplace, the Fireside Room is perfect for small
intimate weddings. The room can accommodate up to 30 guests for dinner.
THE GREAT HALL
The Great Hall combines dramatic lodge pine elegance with a true feeling of mountain comfort at the same time.
The Great Hall is a one-of-a-kind historic building, and offers a setting that some search up and down the West
Coast for. This venue accommodates up to 320 guests with a dance floor.
HERITAGE and LANDMARK ROOMS
These indoor venues each offer a variety of spaces for your event to flow through. From a gallery outside the room
for lounging, to a private deck perfect for cocktails in the sunset, to your indoor space for all your festivities, these
rooms truly offer a magnitude of spaces to celebrate in. The French doors of each room open up to expansive
views and the natural landscape of the Pacific Northwest. These identical rooms can seat up to 100 guests, or
slightly less with dance floor area.
HOMESTEAD
This Northwest appointed grand ballroom features wood accents and custom wrought iron chandeliers. Just
outside the ballroom is a matching foyer perfect for a light reception before dinner and casual lounging
throughout the evening. It can accommodate up to 500 guests or be divided into smaller rooms and is ideal for
groups of all sizes.
Note: When selecting an outdoor venue for either your ceremony or reception, we make every effort to reserve back-up space in the event of
inclement weather. In the event that no space is available, the bride and groom are responsible for any tenting charges incurred. Outdoor events
can select from a variety of buffet menus and must conclude by 10:00pm. For more information on Sunriver Resort, or to view pictures of the
above wedding sites, please visit our website at www.sunriver-resort.com.
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Wedding Packag es
All wedding packages include the following:
• A honeymoon suite for the bride and groom on their wedding night
• Rehearsal held the day prior
• Choice of banquet or white folding chairs
• Variety of tables in different shape and sizes
• Staging for your entertainment
• Elegant floor length linen in white or ivory
• Selection of colored napkins
• Votive candles for the reception and dining tables
• Classic bone white wedding china
• Beautiful flatware
• Professional service staff
• Event captain
• Bartender services
• Cake cutting & serving
• Celebratory sparkling wine toast
• Expert catering services
Select one of our three different tiered packages, all offering the freshest and finest local ingredients, featuring a
Pacific Northwest Flair.
Sunriver Signature Package
Plated $95.00 / Buffet $105.00
Three Rivers Package
Plated $105.00 / Buffet $115.00
Sunset Package
Plated $125.00 / Buffet $135.00
Above pricing does not include the 22% service charge.
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Tray-Passed Hors D’Oeuvres
Sunriver Package Select Two / Three Rivers Package Select Three / Sunset Package Select Five
Cold Selections
• Grilled stuffed zucchini with goat cheese and sundried tomatoes
• Prosciutto wrapped asparagus spears with boursin cheese in puff pastry
• Poached pear and Oregon blue cheese on a cinnamon hazelnut crostini
• Red grapes rolled in boursin cheese lightly dusted with pistachios
• Smoked gouda and strawberry salsa served in a phyllo cup
• Ahi Tuna Poke served in a cucumber cup
• Chunky summer gazpacho
• Poached prawn with spicy tomato cocktail
• Smoked salmon with dill cream cheese and fried capers in a crêpe
• Shrimp, avocado and tomato ceviche served in a miso spoon
• Poached prawn on cucumber chip with chive cream cheese
• Elk pastrami with boursin cheese and raspberry syrup on crostini
• Gourmet deviled eggs to include tobiko, sriracha, crispy prosciutto and chives
• White wine poached pear on shortbread with gruyere, watercress and cream cheese
• Mediterranean salad with marinated tomatoes, olives, cucumber, feta and red onion served in an endive spoon
• Beef crudo with dijon, truffle oil, shallots, pink sea salt, cracked toasted peppercorns, parmesan and fried capers
served in a miso spoon
Hot Selections
• Caramelized pineapple with crispy pork belly
• Northwest Dungeness crab cake with chive lime aioli
• Truffled wild mushroom risotto fritters with parmesan peppercorn aioli
• Grilled aged white cheddar cheese and prosciutto on sourdough
• Asian-style chicken wings with garlic and honey
• Meatballs (choice of barbecue, Swedish or marinara)
• Baby artichoke and roasted red pepper risotto fritters with citrus aioli
• Yakitori chicken skewer with sweet scallion soy sauce
• Bacon wrapped scallops
• Roasted apple, garlic, blue cheese and candied walnuts baked on flat bread
• Shrimp empanadas drizzled with spicy cumin crème fraîche
• Wild mushroom, Andouille sausage, spinach and Boursin in phyllo cup
• Soy glazed salmon skewer with sweet chili sauce
• Boursin and roasted garlic stuffed mushroom cap
• Mini quiche with bacon, Swiss cheese, tomato, and chive
• Sriracha sesame beef skewers
• Fried polenta cake with Rogue Creamery blue cheese
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Sunriv er Signature Plated Dinner
Starters
Select one of the following:
• Creamy tomato basil soup
• Wild mushroom chowder
• Caesar salad with crisp romaine, candied walnuts, shaved pecorino cheese, sun dried cranberries, garlic croutons
and Caesar dressing
• Baby spinach with strawberries, radish, cucumber, feta, candied pecans and white balsamic vinaigrette
• Tender mixed greens with poached pear, “Oregon”zola cheese, dried cherries, hazelnuts and champagne vinaigrette
• Butter lettuce, heirloom tomatoes, roguette cheese, almonds, apricots and strawberry vinaigrette
• Watermelon, feta and baby arugula with white balsamic and honey reduction
• Artisan breads with garlic herb butter
Entrees
Select three main entrees, including a vegetarian option:
• Grilled pork loin topped with salted caramel sauce and crispy house made pork belly potato pancake
• Seared steelhead topped with Marion berry, cherry reduction, dried fruit and nut rice pilaf
• Grilled flat iron steak topped with house made Worcestershire sauce, roasted mushrooms, roasted garlic and
rogue creamy blue cheese with buttery mashed potatoes
• Herb crusted statler chicken breast topped with wild mushroom chicken demi-glace and parmesan risotto
• Portobello mushroom and roasted red pepper ravioli with grilled Portobello and rosemary cream
• Roasted acorn squash stuffed with quinoa, roasted vegetables and goat cheese
• Stuffed pepper with soy chorizo, rice, onion, spinach and cotaja cheese - drizzled with a charred tomato butter
sauce
• Portobello stack layered with roasted red pepper, artichoke heart, spinach, goat cheese, sun dried tomato and
drizzled with balsamic reduction
• Locally roasted coffee, decaffeinated coffee and an assortment of Harney teas
$95.00 per person
Page 7
Sunriv er Signature Buffet
Starters
Select one of the following:
• Creamy tomato basil soup
• Baby spinach with strawberries, radish, cucumbers, feta, candied pecans and white balsamic vinaigrette
• Tender mixed greens with poached pears, Oregonzola, dried cherries, hazelnuts and champagne vinaigrette
• Roasted vegetable and herb bean salad
• Truffled Gouda macaroni and cheese
• Wild rice pilaf
• Seasonal vegetable medley
• Artisan bread with garlic herb butter
Entrees
Select three main entrees, including a vegetarian option:
• Grilled pork loin topped with salted caramel sauce and crispy house made pork belly
• Seared steelhead topped with Marion berry and cherry reduction
• Grilled flat iron steak topped with housemade Worcestershire sauce, roasted mushrooms, roasted garlic and
Rogue Creamery blue cheese
• Herb crusted statler chicken breast topped with wild mushroom chicken demi glace
• Portobello mushroom and roasted red pepper ravioli with grilled Portobello and rosemary cream
• Roasted acorn squash stuffed with quinoa, roasted vegetables and goat cheese
• Stuffed pepper with soy chorizo, rice, onion, spinach and cotija cheese, drizzled with a charred tomato butter
sauce
• Locally roasted coffee, decaffeinated coffee and an assortment of Harney teas
$105 per person
Page 8
Three Riv ers Plated Dinner
Starters
Select one of the following:
• Wild mushroom truffle chowder
• Butternut bisque with maple marshmallow
• Caesar salad with crisp romaine, candied walnuts, pecorino cheese, sun dried cranberries, garlic croutons and
creamy Caesar dressing
• Baby field greens with fresh seasonal berries, Oregon pinot noir poached pears, Tumalo Farms goat cheese,
hazelnut cinnamon crouton and apple maple vinaigrette
• Seared Asian beef atop soba noodle salad with crisp vegetables, cilantro lime vinaigrette and pickled ginger
• Watermelon, feta and baby arugula with white balsamic and honey reduction
• Butter lettuce, heirloom tomatoes, roguette cheese, almonds, apricots and strawberry vinaigrette
• Baby spinach with strawberries, radish, cucumber, feta, candied pecans and white balsamic vinaigrette
• Artisan bread with garlic herb butter
Entrees
Select three main entrees, including a vegetarian option:
• Grilled rib eye steak topped with wild mushroom demi glace and fresh pickled horseradish, rogue creamery blue
cheese mashed potatoes
• Coriander and cilantro crusted oven roasted sea bass topped with red curry and coconut cream and sticky white
rice
• Pork tenderloin topped with dates, caramelized onions and prosciutto drizzled with a port Marion berry
reduction and herb roasted Yukon gold potatoes
• Grilled wild steelhead topped with lemon caper beurre banc, grilled lemon and confit tomato and almond wild
rice pilaf
• Artichoke and fontina seared chicken breast wrapped with phyllo dough and topped with Dijon tarragon cream
and parmesan roasted red pepper polenta
• Stuffed pepper with soy chorizo, rice, onion, spinach and cotija cheese drizzled with charred tomato butter sauce
• Portobello stack layered with roasted red pepper, artichoke heart, spinach, goat cheese and sun dried tomatoes
drizzled with a balsamic reduction and served with parmesan polenta
• Roasted acorn squash stuffed with quinoa, roasted vegetables and goat cheese
• Roasted Portobello mushroom and roasted red pepper ravioli with grilled Portobello and rosemary cream
• Locally roasted coffee, decaffeinated coffee and Harney Teas
$105.00 per person
Page 9
Three Riv ers Buffet
Starters
Select one of the following:
• Wild mushroom truffle chowder
• Caesar salad with crisp romaine, candied walnuts, pecorino cheese, sun dried cranberries, garlic croutons and
creamy Caesar dressing
• Baby field greens with fresh seasonal berries, Oregon pinot noir, poached pears, Tumalo Farms goat cheese,
hazelnut cinnamon crouton and apple maple vinaigrette
• Watermelon, feta and baby arugula with white balsamic and honey reduction
• Rogue Creamery blue cheese and truffle mashed potatoes
• Almond rice pilaf
• Seasonal vegetable medley
• Seasonal fruit and berry display
• Artisan bread with garlic herb butter
Entrees
Select three main entrees, including a vegetarian option:
• Grilled rib eye steak topped with wild mushroom demi gace and fresh pickled horseradish
• Coriander and cilantro crusted oven roasted sea bass topped with red curry and coconut cream
• Pork tenderloin topped with dates, caramelized onions and prosciutto drizzled with a port Marion berry
reduction
• Grilled wild steelhead topped with lemon caper beurre blanc, grilled lemon and confit tomato
• Artichoke, fontina and seared chicken breast topped with dijon tarragon cream
• Stuffed pepper with soy chorizo, rice, onions, spinach and cotija cheese drizzled with a charred tomato butter
sauce
• Roasted acorn squash stuffed with quinoa, roasted vegetables and goat cheese
• Roasted Portobello mushroom and roasted red pepper ravioli with grilled Portobello and rosemary cream
• Locally roasted coffee, decaffeinated coffee and Harney Teas
$115.00 per person
Page 10
Sunset Plated Dinner
Starters
Select one of the following:
• Northwest seafood chowder
• New Orleans B.B.Q. prawns with jasmine rice
• Ahi tuna poke with pickled vegetables, wakame salad, sambal aioli and pickled ginger
• Tempura battered and fried soft shell crab with roasted sweet corn puree, sautéed peppers, onion and corn,
drizzled with chorizo sauce
• Beef Carpaccio with truffle oil, sea salt, cracked black pepper, fried capers, pickled red onion
• Dijon emulsion, shaved pecorino cheese, micro greens and white balsamic reduction
• Organic local baby greens with fresh berries, Oregon pinot noir poached pears, hazelnuts, Tumalo Farms goat
cheese, cinnamon crouton and apple cider vinaigrette
• Butter lettuce, heirloom tomatoes, Roguette cheese, almonds, apricots with strawberry vinaigrette
• Artisan cheese with house-cured meats, mustard and pickled vegetables
• Caesar salad with crisp romaine, candied walnuts, pecorino cheese, sun dried cranberries,
• Garlic croutons, white anchovy filet and creamy Caesar dressing
• Roasted beets with goat cheese, oranges, candied walnuts, baby arugula, herb vinaigrette and balsamic
reduction
Entrees
Select three main entrees, including a vegetarian option:
• Sweet potato crusted sea bass served with bourbon honey andouille cream sauce and spiced rice pilaf
• Seared jumbo diver scallops with blackberry demi glace and horseradish potato cake
• Bacon wrapped filet of beef paired with Dungeness crab and chive hollandaise, roasted garlic mashed potatoes
• Roasted wild boar tenderloin with balsamic pears and raspberry demi glace a mini twice baked potatoes
• Rosemary-crusted Anderson Ranch rack of lamb with a Hood River cherry port reduction, wild mushroom risotto
• Roasted Statler chicken served with foie gras, wild mushrooms and sage cream sauce with parmesan polenta
• Seared duck breast served with apple maple chutney and herb roasted Yukon gold potatoes
• Grilled New York strip steak with roasted garlic, Rogue Creamery blue cheese, roasted mushrooms, house made
Worcestershire sauce and smoked onion mashed potatoes
• Portobello mushroom and roasted red pepper ravioli with grilled portobello and rosemary cream
• Roasted acorn squash stuffed with quinoa, roasted vegetables and goat cheese
• Portobello stack layered with roasted red pepper, artichoke heart, spinach, goat cheese, cheese and sun dried
tomatoes drizzled with balsamic reduction
• Stuffed pepper with soy chorizo, rice, onion, spinach and cotija cheese drizzled with charred tomato butter sauce
$125.00 per person
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Sunset Buffet
Starters
Select one of the following:
• Northwest seafood chowder
• Baby spinach with strawberries, radish, cucumber, feta, candied pecans and white balsamic vinaigrette
• Roasted beets with goat cheese, oranges, candied walnuts, baby arugula, herb vinaigrette and balsamic
reduction
• Organic local baby greens with fresh berries, Oregon pinot noir poached pears, hazelnuts, Tumalo Farms goat
cheese, cinnamon crouton and apple cider vinaigrette
• Mozzarella, tomato, cucumber and olive skewer with basil pesto
• Chilled prawn display with assorted dipping sauces
• Spinach salad with orzo, crab and tomato
• Truffled wild mushroom risotto
• Mini twice baked potatoes
• Seasonal fruit and berry display
• Assorted vegetable medley
Entrees
Select three main entrees, including a vegetarian option:
• Sweet potato crusted sea bass served with bourbon honey andouille cream sauce
• Seared jumbo diver scallops with blackberry demi glace
• Filet of beef paired with Dungeness crab and chive hollandaise
• Roasted wild boar tenderloin with balsamic pears and raspberry demi glace
• Rosemary crusted Anderson Ranch rack of lamb with a Hood River cherry port reduction
• Roasted Statler chicken served with foie gras, wild mushrooms and sage cream
• Seared duck breast served with apple maple chutney
• Grilled New York strip steak with roasted garlic, Rogue Creamery blue cheese, marsala wild mushrooms, house
made Worcestershire sauce
• Portobello mushroom and roasted red pepper ravioli with grilled portobello and rosemary cream
• Roasted acorn squash stuffed with quinoa, roasted vegetables and goat cheese
• Stuffed pepper with soy chorizo, rice, onion, spinach and cotija cheese, drizzled with a charred tomato butter
sauce
$135.00 per person
Page 12
Wedding Dessert Op tions
Sundae Bar
Vanilla and chocolate ice cream hand scooped by a uniformed chef
Butterscotch, caramel and chocolate sauces
Sprinkles, Oreo pieces, m&m’s, shredded coconut, peanut butter chips,
Crushed butterfingers
Chocolate chips, chopped nuts, sliced strawberries and whipped cream
$10.00
Grandma’s Kitchen
Tres leches and butterscotch bread pudding with caramel sauce and
whipped cream
Cinnamon rolls with cream cheese icing, strawberry peach cobbler with granola streusel
$10.00
Sweet Tooth
Chocolate dipped and tuxedo strawberries
White chocolate fudge, chocolate fudge & peanut butter fudge
Assorted cookies
$10.00
Winter Wonderland
Salted eggnog panna cotta
White chocolate mousse with white chocolate dipped peanut butter cookie
Eggnog sponge drop cookies
Chocolate crème brûlée with peppermint chip
Coconut almond macaroon
$12.00
Summer Extravaganza
Berry and lemon curd trifle
Kiwi, strawberry, orange kabobs with honey mint drizzle
Peanut butter mousse with raspberry coulis
Assorted cheese cake pops
$10.00
Fall in Love
Chocolate covered strawberries
Chocolate truffles
Hazelnut éclairs with chocolate sauce
White and dark chocolate mousse shots with raspberry coulis served in martini glass
Pumpkin parfait
$13.00
Berry Shortcake Bar
Selection of toppings to include blueberry, strawberry, blackberry and raspberry
Sponge cake, lemon pound cake and sweet biscuits
Lemon and vanilla bean whipped cream
$8.00
Page 13
Wedding Dessert Op tions
Housemade Cupcakes - Select Five
• Lime and coconut with lime infused butter cream
• Red velvet with cream cheese
• Chocolate chip with classic butter cream
• Chocolate with raspberry ganache filling and raspberry butter cream
• Chocolate with german chocolate
• Black forest with chocolate butter cream
• Raspberry with mascarpone
• Caramel apple with cinnamon butter cream
• White chocolate raspberry with white chocolate butter cream
• Lemon pistachio with lemon-infused butter cream
• Chocolate with blood orange butter cream
• Vanilla and classic butter cream
• Chocolate with chocolate butter cream
$9.00
“Three Inch” Tarts - Select Four
• Berry & cream cheese
• Lemon
• Raspberry truffle
• Linzer
• Chocolate mousse and strawberry
• Raspberry mascarpone
• Tiramisu
• Cherry
• Peanut butter and chocolate
• Apple
$8.00
Housemade Pies - Select Three
Apple, Chocolate Pecan, Cherry, Blueberry, Strawberry Rhubarb, Peach, Marionberry, Mixed Berry, Pumpkin
$7.00
Mini Dessert Display - Select Four
• Berries and orange vanilla whipped cream
• Mini gourmet cupcakes
• Mini brownies with assorted toppings
• Tiramisu shot glasses
• White and dark chocolate mousse shots with raspberry coulis
• Assortment of cheesecake pops
• Petit fours
• Chocolate mousse cups
• Lemon curd parfaits – peanut butter parfaits
• Assortment of “three inch” tarts
• Individual marionberry cobblers
$11.00
Page 14
Children’s Selections
Plated Dinners
Cheeseburger in Paradise
Traditional cheeseburger
Ketchup and mustard
Potato barrels
Fruit punch or milk
$20.00
Macaroni and Cheese
Traditional macaroni and cheese
Seasonal fruit
Fruit punch or milk
$20.00
Ball Park Hot Dog
Hot dog with ketchup
Potato barrels
Ketchup and Ranch
Seasonal fruit
Fruit punch or milk
$20.00
Chicken and Chips
Chicken strips with
barbeque dipping sauce
Potato barrels with ketchup and
Ranch
Seasonal fruit
Fruit punch or milk
$20.00
Cheese Quesadilla
Cheese quesadilla
Salsa and sour cream
Seasonal fruit
Fruit punch or milk
$20.00
Buffet Dinners
Pizza Party
Pepperoni and Cheese Pizzas
Fresh Carrot and Celery Sticks with Ranch
Dressing
Garlic Bread
Milk and Fruit Punch
$22.00
Hamburger and Hot Dog Bar
Make your own Hamburgers and Hot Dogs
Ketchup, Mustard, Cheeses, Relish, Pickles,
Lettuce and Tomato
Potato Barrels
Crudité
Milk and Fruit Punch
$22.00
Ball Park Hot Dog
Chicken Strips with Barbeque Dipping Sauce
Potato Barrels with Ketchup and Ranch
Seasonal Fruit
Milk and fruit punch
$22.00
For children ages 12 and under
Please select one entrée per plated dinner event
All buffets require a 30 person minimum guarantee. We will gladly accommodate any group
smaller than 30 people for an additional charge of $3.00 per person.
Page 15
Dressing Room Snacks
Minimum order one dozen of each item.
Individual Items
• Granola, fruit and yogurt parfait
$4.00 per person
• Plain bagels served with cream cheese, sweet butter, $39.00 per dozen
peanut butter and local berry preserves
• Flaky croissants with sweet butter and local berry preserves
$50.00 per dozen
• Chocolate Croissants$54.00 per dozen
• Black forest ham and fontina cheese croissants
$54.00 per dozen
• Sticky buns with caramel walnut topping
$50.00 per dozen
• Warm cinnamon rolls with cream cheese icing
$50.00 per dozen
• Peeled hard-boiled eggs served with assorted sea salts
$38.00 per dozen
• Smoked salmon platter with dill cream cheese, pickled red onion, capers,
• Diced eggs, tomato, baguettes and rye bread (minimum 30 guests)
$10.50 per person
• Assorted cookies$32.00 per dozen
• Rice crispy treats$32.00 per dozen
• Double fudge brownies, butterfinger brownies or oreo brownies
$34.00 per dozen
• Chocolate dipped strawberries$38.00 per dozen
• Freshly popped popcorn$3.50 per person
• Fresh fruit kabobs $50.00 per dozen
• Assorted house made pastries and muffins
$38.00 per dozen
• Create your own trail mix with nuts, dried fruits, chocolate $21.00 per pound
covered pretzels, chocolate chips
• Warm pretzels with yellow, spicy and stone ground mustards
$50.00 per dozen
• Mini corndogs with ketchup and mustard
$38.00 per dozen
• Assorted house made energy bars
$50.00 per dozen
• Assorted whole fresh fruit$30.00 per dozen
• Assorted individual tillamook cheeses$42.00 per dozen
Infused Ice Water
• Cucumber and mint infused water • Lemon and berry infused water • Lemongrass, basil and ginger infused water Page 16
$2.00 per person
$2.00 per person
$2.00 per person
Sp eciality Platters
All specialty platters require a 10 person minimum guarantee.
Fruit Display
Sliced seasonal fruit display
$6.50
Mediterranean Antipasto Display
A selection of house-cured salami, duck prosciutto, wild game pastrami, artisan cheeses, roasted mushrooms,
pepperoncini, marinated tomatoes, imported olives, roasted peppers and pickled vegetables
served with flatbread and grapes
$14.00
Crudités Platter
Broccoli, cauliflower, carrots, celery, english cucumber, radishes, peas, asparagus and beans, cream cheese ranch,
tzatziki, and hummus
$4.50
Artisan Cheeseboard
A selection of artisan cheeses served with dried fruits, crisp apples, and grapes, accompanied by toasted
baguettes, sesame lavash and crackers
$12.00
Create-your-own Mini Sandwiches
Dollar rolls served with ham, turkey, sliced cheeses, lettuce, tomatoes, pickles, appropriate condiments
$12.00
Page 17
Late Night Bite Selections
Hot Selections - Price is per 100 pieces
• Buffalo wings with blue cheese dip, carrots and celery
• Bad blacks barbecue meatballs • Baby artichoke and roasted red pepper risotto fritters with citrus aioli
• Petite white cheddar and prosciutto grilled cheese sandwiches • Mini corn dogs with spicy mustard and ketchup
• Pot stickers with a ponzu sauce
• Teriyaki chicken skewers with sweet scallion soy
$325.00 per hundred
$225.00 per hundred
$275.00 per hundred
$300.00 per hundred
$225.00 per hundred
$325.00 per hundred
$350.00 per hundred
Sliders and Sides
• Classic beef sliders
(cheddar & bacon, mushroom & swiss, blue cheese & frank’s sauce)
$450.00 per hundred
• Barbecue pulled pork sliders $450.00 per hundred
• Buffalo chicken with blue cheese, celery and carrot slaw sliders
$425.00 per hundred
• Russet potato french fries$400.00 per hundred
• Sweet potato fries$400.00 per hundred
Snack Items
• Warm artichoke and spinach dip with sliced baguettes (serves 50) $125.00 each
• Dungeness crab fondue served with toasted french bread (serves 50)
$350.00 each
• Bacon and gouda macaroni and cheese (serves 100)
$400.00 each
• Housemade pizzas - cheese, pepperoni, veggie delight, chef’s supreme $35.00 each
• Warm pretzels with mustard
$48.00 per dozen
• Cookies and individual cartons of milk
$4.50 per person
• Deluxe mixed nuts$20.00 per pound
• Pretzels$8.00 per pound
• Trail mix$20.00 per pound
Page 18
Banqu et Bar Information
House Brands
• Fris Vodka
• Beefeater Gin
• Scorsby Scotch
• Jim Beam Whiskey
• Ronrico Rum
• Sauza Gold Tequila
$6.00 each
Premium Brands
• Absolut Vodka
• Tanqueray Gin
• Johnnie Walker Red Label Scotch
• Dewar’s White Label Scotch
• Jack Daniels Whiskey
• Seagram’s 7 Canadian Whiskey
• Bacardi Silver Rum
• Cuervo Gold Tequila
• Kahlua
• Baileys Irish Cream
$7.00 each
Premium Beers
• Deschutes Brewery Mirror Pond Pale Ale
• Widmer Hefeweizen
• Featured Local Brew--with so many great breweries in Bend, we rotate our seasonal local brew!
• O’Doul’s Non-Alcoholic Amber
• Angry Orchard Hard Cider
$5.50 each
Domestic Beer
• Coors Light
$4.50 each
Sunriver Resort provides one bar per every 100 guests.
If additional bars are requested, there is a charge of $125.00 per bar.
There is a $250.00 minimum for all bars (not including bartender charge).
Page 19
Banqu et White Wine List
White Wines by the Glass Glass
• COLUMBIA CREST Two Vines Chardonnay, Washington 7.50
Sparkling WineBottle
• ARGYLE Brut, Oregon48.00
• DOMAINE STE MICHELLE Cuvée Brut, Washington
31.00
• SEGURA Reserva Cava Brut, Spain27.00
• CANELLA Prosecco Brut, Italy36.00
• VEUVE CLICQUOT Brut Yellow Label, France
75.00
Pinot Gris
• ACROBAT Pinot Gris, Oregon34.00
• ERATH Pinot Gris, Oregon35.00
• DUCK POND Pinot Gris, Oregon28.00
• KING ESTATE Pinot Gris, Oregon39.00
• WILLAKENZIE Pinot Gris, Oregon
39.00
• CHATEAU STE MICHELLE Pinot Gris, Washington
31.00
• HOGUE Pinot Gris, Washington
27.00
Chardonnay
• COLUMBIA CREST Two Vines Chardonnay, Washington
27.00
• CHATEAU STE MICHELLE Chardonnay, Washington
32.00
• COLUMBIA WINERY Chardonnay, Washington
31.00
• LA CREMA Chardonnay, California44.00
Sauvignon Blanc
• HOGUE Fume Blanc, Washington
• CHATEAU STE MICHELLE Sauvignon Blanc, Washington
• VILLA MARIA Sauvignon Blanc, New Zealand
• WHITEHAVEN Sauvignon Blanc, New Zealand
Other Interesting Whites
27.00
31.00
36.00
40.00
• MARYHILL Winemaker’s White, Washington
28.00
• SOKOL BLOSSER Evolution, Oregon39.00
• VILLA ANTINORI Toscana Bianco, Italy
31.00
Sunriver Resort provides one bar per every 100 guests.
If additional bars are requested, there is a charge of $125.00 per bar.
There is a $250.00 minimum for all bars (not including bartender charge).
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Banqu et Red Wine List
Red Wines by the GlassGlass
• COLUMBIA CREST Two Vines Merlot-Cab Blend, Washington
7.50
Pinot Noir Bottle
• ACROBAT Pinot Noir, Oregon42.00
• ERATH Pinot Noir, Oregon44.00
• EOLA HILLS Pinot Noir, Oregon37.00
• LANGE Pinot Noir, Oregon42.00
• PONZI TAVOLA Pinot Noir, Oregon
48.00
• EOLA HILLS Reserve La Creole Pinot Noir, Oregon
47.00
• KING ESTATE SIGNATURE Pinot Noir, Oregon
48.00
• DOMAINE DROUHIN Pinot Noir, Oregon77.00
Merlot
• ACROBAT Pinot Noir, Oregon42.00
• ERATH Pinot Noir, Oregon44.00
• EOLA HILLS Pinot Noir, Oregon37.00
• LANGE Pinot Noir, Oregon42.00
• PONZI TAVOLA Pinot Noir, Oregon
48.00
• EOLA HILLS Reserve La Creole Pinot Noir, Oregon
47.00
• KING ESTATE SIGNATURE Pinot Noir, Oregon
48.00
• DOMAINE DROUHIN Pinot Noir, Oregon77.00
Cabernet Sauvignon
• 14 HANDS Cabernet Sauvignon, Washington
• COLUMBIA CREST Grand Estates Cabernet Sauvignon, Washington
• CHATEAU STE MICHELLE Indian Wells Cabernet Sauvignon, Washington
• COLUMBIA WINERY Cabernet Sauvignon, Washington
• ROBERT MONDAVI Cabernet Sauvignon, California
28.00
31.00
41.00
34.00
52.00
Syrah/Shiraz
• COLUMBIA CREST Two Vines Shiraz, Washington
26.00
• GENESIS Syrah, Washington
36.00
• BRIDLEWOOD Central Coast Syrah, California
37.00
• SHINGLEBACK Shiraz, Australia47.00
Zinfandel
• RAVENSWOOD Zinfandel, California
• RANCHO ZABACO Sonoma Heritage Vines Zinfandel, California
• BRAZIN Lodi Zinfandel, California
Other Interesting Reds
28.00
32.00
38.00
• MARYHILL Winemaker’s Red, Washington
31.00
• CLINE Cashmere Red Blend, California32.00
• MÉNAGE À TROIS Red, California
31.00
• ANTINORI Santa Cristina Sangiovese, Italy
31.00
• ALAMOS Malbec, Argentina28.00
• MASSIMO Rioja, Spain29.00
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Wedding Guidelines
Menu Selection
Final menu selections must be submitted, to your wedding catering manager, no later than three weeks prior to
the function, to ensure the availability of the desired menus. Your catering manager can assist you in customizing
a menu if you wish. Please note that the food and beverage prices quoted are subject to a 22% gratuity. Sunriver
Resort is the only licensed authority to serve food and beverages on the premises. No leftover food may be taken
out of a Sunriver banquet room.
Guarantees
Confirmation of the number of guests attending your wedding and reception will be due three (3) working days
prior to your wedding by 12:00 PM. Final billing is based off the guaranteed number, or the actual number of
guests, whichever is greater.
Split Entrée Plated Meals
For all split-entrée functions, the guarantee for the number of guests having each entrée is due seven (7) business
days prior to arrival. Guests must also have place cards signifying what they have selected for dinner at their place
setting.
Special Meals
Sunriver Resort is pleased to provide vegetarian/vegan alternatives for your guests. Please inform your catering
manager of any special dietary needs when you are discussing the menus. Children’s menus and pricing are
available for children age 3-12 years old. See your wedding catering manager for bridal party snacks in the
changing room, vendor meals, and themed rehearsal dinner ideas.
Catered Functions
Sunriver Resort is pleased to cater wedding receptions, rehearsal dinners, or farewell brunches for your friends
and family to your hospitality suite, home or any off-site location. Please note that there is an additional $5.00 per
person fee within Sunriver, which includes appropriate staffing, complete set-up and cleanup of tables & chairs,
linens and place settings.
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Wedding Guidelines
Facility Information
• Reception: Sunriver Resort offers a variety of indoor and outdoor locations for up to 400 guests for wedding
receptions. Space may be confirmed on a definite basis as early as 12 months in advance. All dates are subject
to approval from our Sales and Marketing department and are considered definite upon receipt of the deposit
and signed contract.
• Food and Beverage Minimum: Each reception venue has a food and beverage minimum which varies by
season, time of day, and day of week. Everything you select from our menus, including dinner, hors d’oeuvres,
all beverages, etc., goes toward this minimum. If you do not meet the minimum, a set up charge equal to the
difference between the amount spent on food and beverage and the minimum will be assessed. Ask your
catering manager for minimums on your preferred wedding locations.
• Lodging: There is a lodging commitment associated with each reception venue. Please ask your catering
manager for specific information. A preferred rate will be offered to all of your guests for homes, condos, and
hotel style guest rooms. Sunriver Resort can also provide you and your wedding guests a custom landing page
for ease of booking accommodations online during the wedding and is available upon request.
• Wedding Coordination: To ensure a flawless event, you will find it helpful to hire a professional wedding
coordinator to assist you with your wedding rehearsal, ceremony, and day of needs. Your catering manager can
provide you with a list of suggested vendors.
• Deposits: Dates are considered definite upon receipt of the signed contract and 30% non-refundable deposit.
A deposit schedule will be laid out in the contract with the total estimated charge due two weeks prior to the
event.
• Cancellation: Sunriver Resort requires a written notice of cancellation to your catering manager. A percentage
of the anticipated food and beverage minimum will be due, as liquidated damages, upon cancellation. Details
are outlined in your contract.
• Room Change Fee: Should you opt to change the room from the ceremony set to the reception set (time and
space permitting) a $500.00 room turn fee will be assessed.
• Audiovisual Equipment: Sunriver Resort has an extensive list of audiovisual equipment for rent, including
everything you need for a DVD or slideshow presentation during your reception. Please ask your catering
manager for a current list of rental pricing.
• Specialty Chairs and Linens: Additional options are available and may be arranged by your catering manager.
• Changing Room: One complimentary changing room will be provided if space is available for a bridal changing
room. Space will not be held in advance, but will be finalized (if needed), within 30 days of your event date. If
you wish to reserve a luxury River Lodge Gallery for your changing room a nominal rental fee will apply.
• Rehearsal: Please discuss rehearsal options with your catering manager. Space will not be held in advance, but
will be finalized (if needed) within 30 days of your event date.
• Rehearsal Dinner and Related Services: Your catering manager can assist you in planning your rehearsal
dinner, farewell brunch for family and friends, hospitality suite, bridal party snacks or luncheon, or any other
event. Let us assist you with the planning of group golf outings, group recreation and spa services.
Page 23