Wedding Menu - PDF - Grand Traverse Resort and Spa

December 2015
1
December 2015
It is with great pleasure that we learn of your interest in Grand Traverse Resort & Spa as a potential host of your upcoming
wedding celebration! Let these pages of our Wedding Guide unfold offering you endless opportunities to realize the wedding
of your dreams.
Situated on Lake Michigan’s East Grand Traverse Bay, our scenic locale offers several outdoor venues such as a private beach,
scenic golf course, and the tented Pavilion. Rental fees for ceremony and reception space include the use of our tables, chairs,
standard white linens, dance floor (indoor use only), china, silver service, as well as set up and labor costs. Room rental prices
are dependent on the time of year, venue selection, and length of service.
Delight your guests with a menu prepared by our Executive Chef and dazzle them with a one of a kind wedding cake prepared
by our in-house Pastry Chef. Whatever your desire, our talented food and beverage staff is here to create the wedding of your
dreams!
Our Event Design Manager can offer you an array of the latest colors, fabrics, and patterns of specialty linen to compliment
your color scheme. A representative from this department will walk you through this process to create your desired table
effect. This department also offers floral services, ceremony props, and local off property excursions.
At Grand Traverse Resort & Spa the options are endless. Create a weekend getaway with relaxation time at Spa Grand
Traverse, and take full advantage of the beauty services created specifically for the demands of your wedding day.
One of our three championship golf courses are the ideal relaxer for Groomsmen on the big day. The Bear by Jack Nicklaus,
The Wolverine by Gary Player, and Spruce Run offer ample variety and playability. Golf packages are tailored to meet your
groups’ specific needs.
For your family and friends traveling from afar, we offer discounted sleeping room rates. Time of year is taken into
consideration when establishing this rate. For your guests traveling with children, we offer on-site daycare at our 2,200 square
foot licensed daycare center. Hours accommodate evening receptions and in-room babysitting service is also available.
We are delighted and humbled that you are considering Grand Traverse Resort & Spa as the backdrop for such a monumental
day in your lives. It will be an honor to assist you in making your wedding dreams come true.
2
December 2015
Staying with our tradition of grand service standards, you will be in the care of our Special Events Manager. The Special Events
Manager is a uniquely trained member of our team who will personally handle all food/beverage and set-up details of your special
day from beginning to end. This includes recommending local vendors.
Food & Beverage
To ensure safety and comply with state and local health regulations, Grand Traverse Resort & Spa is the only authorized licensee to
sell, serve, or furnish liquor, beer, wine or food on these premises, excluding wedding cakes and favors. No food or beverage of any
kind is permitted to be brought into any function space of the Resort.
The Resort takes its responsibility to serve alcohol seriously and therefore reserves the right to refuse the service of alcoholic
beverages to anyone at any time. The Resort reserves the right to discontinue alcoholic beverage service if underage alcohol
consumption is identified and continues after the client and the client’s guests have been advised to cease. Resort staff has the
authority to check the identification of anyone appearing under the legal age of 21-years-of-age and will refuse the service of
alcoholic beverages. All guests are required to have identification available at all times throughout the event.
Grand Traverse Resort & Spa offers an extensive selection of food and beverage items to complement your event. Our Wedding
Menus included in this guide are only general guidelines. The Special Events Manager, along with our Executive Chef, will be happy
to prepare custom culinary creations to meet your specific tastes. We would also be happy to purchase any specialty beverages or
food items from one of our licensed purveyors to complement your menu selections. In order for our staff to properly
accommodate your event, we require the final details of your reception 30 days prior to the date of your wedding.
Grand Traverse Resort & Spa is a full-service catering facility with an in-house Pastry Chef. Many of our Brides and Grooms prefer
to use our services for their wedding cake. However, should you decide not to utilize our talented staff, you may provide your own
cake from an outside source. An additional $2.00/person service charge is applicable should you decide to do so.
The Resort prides itself on excellent service standards in food and beverage to make the best possible presentation for you and your
guests. Preparation and timeliness of food items is the key to successful dinner service. Therefore, the Resort cannot be responsible
for the quality or temperature of any food items due to client delays.



All food and beverage prices are subject to a 22% service charge and the current Michigan state sales tax in accordance
with Michigan State Tax Board regulations. All prices are subject to change; however, food and beverage prices will be
confirmed (1) month prior to arrival date.
Based on your expected number of guests, there will be a food and beverage minimum that you will be required to meet
or surpass. The food and beverage minimum excludes taxes, service charges and audio visual equipment.
For all outside functions, once a weather decision has been made, there is a $250.00 fee to move the event.
3
December 2015
Event Design Management:
Grand Traverse Resort & Spa | Ms. Joanna Parin | 231.534.6206 | [email protected]
Alterations:
The Bridal Tailoress | Ms. Rachele Cummings | 231.409.7498 | [email protected]
Florists:
Darling Botanical | 231.421.8440 | [email protected] | darlingbotanical.com
Flowers by Marla Courtney Wood | Ms. Marla Courtney Wood | 231.275.5626 | flowersbymarlacourtneywood.com
Bloom | Jennifer Haf| 231.675.9017| www.bloomfloraldesign.com
Field of Flowers Farm | Christina Pfeufer | 231.256.9530 | www.fieldofflowersfarm.com
Premier Floral Design |231.947.1167 |[email protected]
Sensational Events │ Sue Ferguson │ 231.258.5311 │ [email protected]
Photographers:
Photography by Scarlett | Ms. Scarlett Piedmonte | 231.357.1123 | photobyscarlett.com
Meridian Photography | Mrs. Chloe Leach | 231.631.1699 | www.meridianphoto.net
Weber Photography | Mr. Cory Weber | 231.631.4891 | weber-photography.com
Sarah Brown Photography | Ms. Sarah Brown | 231.883.7481 | sarahbrown-photography.com
Candace Paige Photography |Ms. Candace Tomei | 231.944.9274 | [email protected]
Tavla Studio | Ms. Coreene Kreiser | 231.715.6814 | [email protected]
Northern Art Photography | Andrea Bogard | 888.263.2578 | [email protected]
Lux Light Photography | Ms. Melissa Lande | [email protected]
Inspiration Video | Anne Smith | 616.901.6285 | [email protected]
Officiants:
Rev. Ken Grimes and Rev. Judy Grimes | 231.582.2908
Rev. Crystal Yarlott| 231.938.1683 | [email protected]
Weddings Your Way | 231.946.8444 |
DJ’s and Live Music: *All DJ’s and Live Music Entertainers employed by the Client must provide Grand Traverse Resort & Spa
with a copy of their Liability Insurance Coverage.
2 Bays DJ’s | Scott Perry | 231.649.2718 | 2baysdjs.com
Sound Productions | 989.386.2221 | soundproductions.com
DJ Mikey | Mike Valliere | 231.886.0045 | [email protected]
Ms. Sylvia Norris | Harpist | 231.922.3546
Jetty Rae| Guitarist/Singer-Songwriter| 313.525.1283| www.jettyrae.com
Green Thirteen | Patrick Doody | 708.638.1755 | [email protected]
Northern Michigan DJ │ Paul Widlund │ 231.269.3636 │ northernmichigandj.com
A+ Event Entertainment | Tom Heath | 231.622.2275 | www.aplusentertains.com
The Moxie Strings | Alison DeVito | 734. 276.9066 | themoxiestrings.com
Northern DJ Connection | Scott | 231-590-7054 | [email protected]
4
December 2015
LUNCH TO GO $17.50
Served with a Jumbo House Made Cookie, Chips, Apple and Condiments
Selection of:
Slow Roasted Honey Ham with Swiss Cheese, lettuce and Tomato on Marble Rye
~or
Smoked Michigan Turkey, Dill Havarti Cheese and Arugula on Multi Grain Bread
~or
Peppered Roast Beef and Smoked Cheddar, Lettuce and Tomato on Multi Grain
Bread
~or
Solid White Chunk Albacore Tuna Salad with Sprouts, Leaf Lettuce and Tomato on
a Tomato Tortilla
~or
Grilled Portobello, Lettuce, Tomato, Cucumbers, Avocado with Honey Mustard on
a Baguette
* Pricing Subject to Change
5
December 2015
SPA BUFFET LUNCH│ $18.00
Array of Seasonal Fresh Fruits
Platter of Assorted Fresh Vegetables and Dill Dip
Assorted Petite Sandwiches:
Turkey with Swiss, Lettuce and Tomato | Ham with Cheddar, Lettuce and Tomato
Roast Beef with Provolone, Lettuce and Tomato | Mini Croissant Chicken with
Avocado
Homemade Raspberry Granola Bar and Assorted Macaroons
SUSHI TRIO│ $18.00
A Fresh Selection of Sushi rolls to include:
Spicy Tuna Roll: Tuna, Chili Sauce, Green Onion, and Sesame Seeds
Michigan Roll: Salmon, Green Onion, and Cream Cheese
California Roll: Carrot, Avocado, Cucumber and Sesame Seeds
All Served with Wasabi, Soy Sauce and Ginger
Asian Cole Slaw
Almond Sugar Cookie
6
December 2015
Rehearsal Dinner
FAMILY STYLE ITALIAN BUFFET | $29.00
Salads
Select One
Antipasto Salad to include Mixed Greens with Italian Meats and Cheeses
Classic Caesar with Romaine, Parmesan, Croutons, Caesar Dressing
Warm Garlic Bread sticks and Rosemary Breads
Entrées*
Select Two
Vegetarian Lasagna with Spinach, Peppers, and Roasted Vegetables Topped with Ricotta
Cheese and Cream Sauce
Traditional Meat Lasagna Topped with Parmigianino Reggiano
Penne Pasta with Grilled Chicken, Broccoli and Alfredo Sauce
Three Cheese Tortellini stuffed with three cheeses with Choice of Meat, Marinara Sauce, or
Roasted Red Pepper Coulis
Classic Tiramisu
Chocolate Covered Cannolis
Italian Wedding Cookies
Fresh Brewed Coffee, Decaffeinated Coffee, and Assorted Hot Tea Selections
*25 people minimum | A $100.00 Charge will be added for buffets under 50 people.
7
December 2015
AT THE SHORES | $61.00– (100 guest minimum) *ask your Service Manager
about substitution
Mixed Field Greens and Vegetables, Mango Vinaigrette
Tropical Fruit Salad with Mint
Chilled Island Bay Shrimp Salad
Slow Roasted Pulled Pork served with:
Cherry Jerk BBQ Sauce
Jalapeño Pineapple Sauce
Classic Sweet BBQ Sauce
*Substitute a whole Roasted Pig cooked over Charcoal and Hickory Chips for an additional $8.00
per person
Grilled Chicken Breast with Pina Colata
Mahi Mahi, Tequila Lime Sauce
Coconut Rice with Toasted Coconut Flakes
Sautéed Green Beans garnished with tropical fruit
Artisan Hawaiian Rolls with Butter
Coconut Bread Pudding, Caramel Sauce and Jamaican Rum Pineapple Cake
Fresh Brewed Coffee, Decaffeinated Coffee and Hot Tea
*Chef’s Attendant $75.00 per 75 guests
* Pricing Subject to Change
* Our buffet prices are based on groups of fifty (50) or more people. Should you select a buffet menu for 10-50 people, a
$100.00 surcharge will be assessed. Buffets are not offered for groups under 10 people.
8
December 2015
Rehearsal Dinner
BBQ ON THE BAY│ $30.00
Price does not include entrée cost
Napa Valley Greens with Two Dressings
Penne Pasta with Fresh Pesto and Julienne Vegetables
Corn on the Cob | Baked Beans with Apple Wood Smoked Bacon
Jalapeño Cornbread and Fresh Baked Rolls and Creamy Butter
Dessert: Select Two
Apple Pie
Cherry Pie
Lemon Berry Shortcake
Assorted Petite Fours
Entrées: Select Two, Minimum
Burgers with Condiments $7.00
Cherry BBQ Chicken $5.00
Herb Roasted Chicken $5.00
Lemon Dusted Tilapia $7.00
Traditional BBQ Ribs $7.00
Fresh Brewed Coffee, Decaffeinated Coffee, and Assorted Hot Tea Selections
*A uniformed culinary attendant required at $75/per attendant
1 attendant/75 guests/station
9
December 2015
PARADES
Antipasto Display: Marinated Olives, Grilled Eggplant, Grilled Red and Yellow Peppers,
and Grilled Mushrooms, Marinated Artichoke Quarters, Pepperoncini and Peppers,
Marinated Tomatoes and Fresh Mozzarella, Shaved Prosciutto, Capicola Ham, Salami
with Aged Provolone
Small: $158.00
Medium $284.00
Large $404.00
Fruit Presentation, Market Fruits and Berries
Small: $158.00
Medium: $284.00
Large: $404.00
Artisan Cheese Arrangement, Crackers and Crusty Breads
Small: $158.00
Medium: $284.00
Large: $404.00
Dry Snack Parade
Tri Colored Tortilla Chips, Assorted Bagel & Potato Chips with Onion Dip, Green Chile
Salsa and Fancy Mixed Nuts
Small: $89.00
Medium: $142.00
Large: $200.00
Vegetable Crudité with Dill Dip
Small: $89.00
Medium: $173.00
Large: $231.00
Guacamole and Southwest Inspired Salsa with Black Beans, Corn, and Cilantro, Crisp
Tortilla Chips
Small: $89.00
Medium: $142.00
Large: $200.00
Assortment of Imported and Domestic Smoked Sausage and Cheeses with Whole Grain
Mustard and Crackers
Small $165.00
Medium $295.00
Large $415.00
*Small serves approx. 25 people | Medium serves approx. 50 people | Large serves approx. 75 people
10
December 2015
THEMED PRESENTATIONS
Pricing is per person
Tuscan Table Display | $8.50
A Fine Array of Imported Olives, Fresh Tomato Bruschetta with Crostini
Crusty Breads with “Fustini’s” Infused Dipping Oils and Herbs,
Caprese Skewers of Fresh Mozzarella, Fresh Basil and Grape Tomatoes
The Greek Display | $8.50
Skewers of Feta, Kalamata Olives, Cucumbers and Marinated Tomatoes
Spanakopita Phyllo Triangles with Dill Dipping Sauce
Hot Spinach and Artichoke Dip with Pita Chips
SPREADS
Trio of Sun Dried Tomato, Roasted Red Pepper and Black Bean-Cilantro
Hummus Served with Crisp Pita Chips | $142.00 serves 50
Spinach & Artichoke Bake with Flatbread and Sliced Baguettes | $173.00
Serves about 50 people
11
December 2015
HOT HORS D’OEUVRES
Prices based on the dozen
Baby Red Potato with Caramelized Onion | $32.00
Beef Wellington with Port Demi Glaze │ $36.00
Brie and Cranberry in Pastry │ $34.00
Chicken Satay, Teriyaki Style │ $36.00
Peppered Chicken Tenders with Honey Mustard │ $30.00
Chicken Wellington │ $34.00
Coconut Shrimp, Orange Marmalade │ $42.00
Grilled Baby Lamb Chops, Mint Tzatziki │ $44.00
Hot Chicken Wings with Blue Cheese Dip │ $31.00
Lump Crab Cake with Cajun Remoulade │ $36.00
Mini Assorted Quiche │ $32.00
Oriental Vegetable Spring Rolls with Sweet Chile Sauce │ $34.00
Roasted Corn and Black Bean Tarts │ $32.00
Roasted Red Pepper and Goat Cheese Tart │$34.00
Sea Scallops Wrapped in Applewood Smoked Bacon │ $37.00
Skewered Skirt Steak, Chimi Churri Sauce │ $36.00
Spanakopita, Mint Tzatziki │ $32.00
Spicy Pulled Beef Empanada with Pico de Gallo │ $34.00
Swedish or BBQ Meatballs │ $30.00
Wild Mushroom Vol au Vent – Creamy Mushroom in Buttery Puff Pastry │ $34.00
3 dozen minimum of each item
12
December 2015
CHILLED HORS D’OEUVRES
Prices based on the dozen
Ahi Tuna Tartare on English Cucumber, Wasabi Aoli | $37.00
Anjou Pear Compote with Stilton Cheese with Water Crackers │ $34.00
Antipasto Kabob, Salami, Provolone and Roasted Pepper│ $32.00
Artichoke and Cream Cheese Tartlet │ $32.00
Blackened Shrimp, Toasted Baguette, Cucumber Dill Creme Fraiche │ $36.00
Chilled Jumbo Gulf Shrimp individually served in a Cocktail Shooter Glass with Lemon
Zest and Homemade Cocktail Sauce │ $48.00
Coronets of Genoa Salami with Herbed Cheese │ $32.00
Curry Chicken Salad in Sweet Tart Shells │ $32.00
Fresh California Dates with Chipotle Cream Cheese │ $32.00
Fresh Cucumber Slice, Smoked Salmon Mousse and Crème Fraiche │ $32.00
Jumbo Gulf Shrimp served on Ice with Lemon Wedges and Cocktail Sauce │ $48.00
Marinated Asparagus Wrapped in Sirloin │ $34.00
Marinated Sun-dried Tomato, Basil and Mozzarella Kabob | $32.00
Morel Mushroom and Boursin Cheese Mousse on Crostini with Chives │ $34.00
Prosciutto Wrapped Melon │ $32.00
Rare Flank Steak on Seasoned Crostini with Mustard Mousse, topped with Tomato and
Red Onion Chutney │ $36.00
Rolled Smoked Ham Crepes, Tarragon and Mustard Cream │ $32.00
Sesame Seared Ahi Tuna, Oriental Dipping Sauce │ $37.00
Smoked Venison Sausage with Cherry-Pecan Chutney | $34.00
Southwest Deviled Eggs with Chipotle │ $32.00
Strawberry and Brie with Candied Walnuts │ $32.00
Truffled Deviled Eggs, Caviar and Chives │ $32.00
3 dozen minimum of each item
13
December 2015
ACTION STATIONS
Pricing is per person
Pasta Station *| $22.00
Maine Lobster Ravioli with Sweet Corn, Asparagus, Tomatoes and Lobster Cream Sauce
Penne with Grilled Chicken, Mushrooms, Scallions, Fustini Olive Oil, and Fresh Basil
Tri-color Rigatoni Pasta with hand rolled Italian Meatballs, Fire-Roasted Peppers and
Pomodoro Sauce
Gluten Free Cheese Ravioli with sautéed Italian Vegetables and Olive Oil Drizzle
Garlic-Rosemary Ciabatta Bread
Mashed Potato Bar*|$18.00
Yukon Gold Mashed Potatoes, Pressed Sweet Potato Puree’
Roasted Garlic and Rosemary Smashed Red Potatoes
Variety of Toppings to include: Sour Cream, Chives, Cheddar Cheese, Bacon and Broccoli
Risotto Station *| $23.00
Saffron Risotto with Sweet Peas, Pancetta, White Truffle,
Asparagus Tips, Forest Mushrooms and Herb Sprouts
Diver Scallops, Gulf Shrimp, Duck Confit
Sushi Trio Station *| $20.00
A Fresh Selection of Sushi rolls to include:
Spicy Tuna Roll: Tuna, Chili Sauce, Green Onion, and Sesame Seeds
Michigan Roll: Salmon, Green Onion, and Cream Cheese
California Roll: Carrot, Avocado, Cucumber and Sesame Seeds
All Served with Wasabi, Soy Sauce and Ginger
Asian Cole Slaw
Almond Sugar Cookie
*Chef’s Attendant $75.00 per 75 guests
* Pricing Subject to Change
14
December 2015
Salad Station Display | $12.50
Mixed Baby Lettuces with toppings of Crumbled Blue Cheese, Shredded Cheddar,
Toasted Walnuts, Dried Cranberries, Chopped Hard Boiled Eggs, Sliced Mushrooms,
Bacon Crumbles, Croutons, Sunflower Seeds
Dressing Selections: Buttermilk Ranch, White Balsamic Vinaigrette and Raspberry
Vinaigrette, Assorted Rolls and Butter
Miniature Focaccia Sandwich Compilation | $17.00
Herb Turkey Breast, Arugula, Roasted Tomatoes and Basil Mayonnaise
Peppered Roast Beef Sirloin, Red Onion Marmalade and Dijon Rosemary Aioli
Grilled Chicken, Frisée and Roasted Red Pepper Mayonnaise
Roasted Portobello, Mesclun Greens and Hummus
Slider Station | $17.00
(Choice of Three)
Beef with Pickles, Tomatoes and Caramelized Onions
Pulled Chicken with Barbecue Sauce and Caramelized Onions
Gyro Slider with Tzatziki Sauce
Buffalo Chicken with Creamy Cole Slaw
Roasted Portobello with Basil Aioli
Pulled Barbecue Pork with Pickle Cole Slaw
Coney Island Hot Dog Station | $12.50
All Beef Hot Dogs and Fresh Buns, Celery Salt, Deli Mustard, Ketchup, Relish,
Sauerkraut, Chopped Onions, Chili and Cheddar Cheese with Gourmet Flavored Chips
15
December 2015
CHEF’S CARVING TABLE
Presented on a chef’s carving board with assorted rolls
Blackened Pork Loin with Orange and Apple Chutney | $210
~ serves 30
Roasted Turkey Breast with Cranberry Chutney, and Traditional Gravy | $220
~ serves 25
North Atlantic Salmon en Croute’ with Spinach and Fresh Herbs served
with Lemon-Chive Butter | $235
~serves 25
Honey Glazed Ham with Cherry Pineapple Sauce | $220
~ serves 60
Smoked Beef Brisket with Sweet and Spicy Cherry BBQ Sauce | $230
~ serves 30
Slow Roasted Herb encrusted Prime Rib, Red Wine au Jus and Horseradish | $340
~ serves 30
Garlic Studded, Medium Rare Beef Tenderloin with Horseradish and your choice of
Shallot Mustard Sauce, Cherry Black Pepper Sauce, Cabernet Reduction, Au Jus or
Horse Radish Sauce | $295
~ serves 20
*Chef’s Attendant $75.00 per 75 guests
* Pricing Subject to Change
16
December 2015
*All Dinner Entrées and Duets are served with a choice of salad, vegetable and starch. Fresh Brewed Coffee,
Decaffeinated Coffee and Assorted Hot Tea Selections
Traverse City Chicken Breast, Michigan Cherry Chutney │ $25.00
Grilled Chicken Picatta │ $30.00
Herb Chicken Breast, Bacon Thyme Jus │ $30.00
Seared Pork Loin, Leelanau Peach Brandy Chutney │ $33.00
Root Beer and Vanilla Braised Short Rib, with Braising Reductions │ $35.00
Molasses Dark Rum Glazed Salmon Filet, Port Demi │ $40.00
Seared Mahi Mahi with Cilantro Butter Sauce │ $39.00
Blackened Tofu, Bok Choy, Sticky Rice, Garlic Ginger Sweetened Sweet Soy Sauce│ $25.00
Maytag Blue Cheese Encrusted Filet, Port Demi | $41.00
Smoked Portobello Mushroom, Creamy Roasted Tomato Polenta, Goat Cheese, Balsamic
Vinaigrette │ $30.00
CREATE YOUR OWN DUO |Add $8.00 to highest priced entree
Choose any (2) Two Items off our Plated Selections and Create your Own Vision!
*Pricing Subject to Change
*Our plated meal prices are based on indoor function space. If a duet meal is chosen at
an outdoor venue, an additional $10.00 surcharge per person will apply to the highest
priced plate. Should you select a three-way split plated meal at an outdoor venue, an
additional $12.00 surcharge per person will apply to the highest priced plate.
* Should you select a single plated meal in an outdoor function there will be an
additional $4.00 surcharge per person.
*Up to three entrées may be chosen. The highest priced entrée will be the price of all
three selections.
Children’s Menu (ages 5-12) │ $12.95
Chicken Tenders with your choice of dipping sauce (Honey Mustard, BBQ sauce, or Ranch
Dressing) served with French fries or Fresh fruit and Vegetable of the day
Spaghetti with or without Meatballs and Marinara Sauce served with Garlic Bread and
Vegetable of the day
17
December 2015
STARTERS - Please Select One
Diced Cucumber, Sweet Tomato, Feta Cheese, Tossed in an Herb Vinaigrette, served on
a bed of Organic Spring Mix
Torn Romaine and Bibb Lettuce, Strawberries, Parmesan, Cracked Black Pepper
Croutons and Toasted Pecans with White Balsamic Vinaigrette
Spinach Salad with Mushrooms, Eggs, Red Onion, and Dried Cherries with Pear
Pomegranate Vinaigrette
Classic Caesar with Romaine, Parmesan, Croutons and Caesar Dressing
Field Greens with Tomato, Cucumber, and Choice of Dressing
Romaine, Candied Walnuts, Blue Cheese, Dried Cherries with Tart Cherry Vinaigrette
Spring Blend with Sliced Apples, Toasted Pecans, Feta Cheese, and Honey Apple
Dressing
Soup Du Jour
VEGETABLE SELECTIONS – Please Select One
Herb Roasted Cauliflower
Julienne Carrots
Roasted Heirloom Tri Colored Carrots
Sautéed Haricot Verte
Steamed Asparagus
Fresh Seasonal Vegetable Medley
STARCH SELECTIONS - Please Select One
Dauphinoise Potatoes
Rice Pilaf
Roasted Sweet Potatoes
Whipped Potatoes with Roasted Garlic
Wild Mushroom Risotto
18
December 2015
CREATE YOUR OWN DINNER BUFFET | $44.00
STARTERS (Choose Two)
Classic Caesar with Romaine, Parmesan, Croutons, Caesar Dressing
Field Greens with Tomato, Cucumber, Cherry Vinaigrette and Ranch Dressings
Michigan Inspired Waldorf Salad
Pasta Salad, Crisp Vegetables and Basil Vinaigrette
Tomato, Cucumber, Mozzarella Caprese
STARCH AND VEGETABLES (Choose Two)
Yukon Smashed Potatoes
Roasted Rustic Potato Wedges
Dauphinoise Potatoes
Rice Pilaf with Slivered Almonds and Parsley
Seasonal Vegetables
SELECT A MINIMUM OF TWO ENTRÉE’S
Lemon Pepper Dusted Tilapia with Tarragon Honey Veloute*
Seared Salmon, Maple Crème Sauce
Pork Loin, Peach Brandy Chutney
Grilled Chicken Breast, Herb Jus
Root Beer and Vanilla Braised Short Rib
Jumbo Shrimp Skewers in Lemon Herb Butter
London Broil in Mushroom Jus
*$7.00 Additional Per Person
* Pricing Subject to Change
*You may add a third entrée for an additional $3.00 per person.
* Our buffet prices are based on groups of fifty (50) or more people. Should you
select a buffet menu for 10-50 people, a $100.00 surcharge will be assessed. Buffets
are not offered for groups under 10 people.
19
December 2015
Classic Line │ $4.50 per person
Signature Line │ $5.50 per person
Tahitian Vanilla
Moist Vanilla Bean Chiffon Cake, Tahitian
Vanilla Bean Syrup Soak, Swiss Butter
Cream Filling and Icing
Dame Blanche
Vanilla Chiffon Cake, Chambord Liqueur Soak,
Fresh Raspberries,
White Chocolate Mousse and Raspberry Jam
Filling, Swiss Butter Cream Icing
Chocolate Decadence
Dark and Moist Chocolate Cake, Crème De
Cocoa Liqueur Soak, Chocolate Butter
Cream Filling, Swiss Butter Cream Icing
Ebony and Ivory
Marbled Vanilla Chiffon and Chocolate
Cake, Tahitian Vanilla Bean Soak,
Swiss Butter Cream Filling and Icing
Lemon Chiffon
Moist Lemon Chiffon, Limoncello Liqueur
Soak, Swiss Butter Cream Filling and Icing
Southern Red Velvet
Moist Southern Style Red Velvet Cake,
Sweet Whipped Cream Cheese Filling,
Swiss Butter Cream Icing
*Please note that for all outdoor summer functions
our Pastry Chef highly recommends Fondant Icing
to ensure idyllic wedding cake aesthetics.
*A $2.00/per person cake cutting fee will apply to
all cakes/desserts not prepared by our in-house
Pastry Chef.
Strawberry Crème
Vanilla Chiffon Cake, Strawberry Syrup Soak,
Fresh Strawberries, Whipped Cream Cheese
Filling, Swiss Butter Cream Icing
TC Cherry Almond
Almond Scented Chiffon Cake, Amaretto Liqueur
Soak, Cherry Butter Filling, Swiss Butter Cream
Icing
Nutella Creme
Dark and Moist Chocolate Cake, Coffee Hazelnut
Liqueur Soak, Layers of Nutella Mousse and
Nutella Ganache Filling, Swiss Butter Cream Icing
Custom
Let our Pastry Chef work with you to create the
perfect flavor and décor that is sure to make your
wedding complete
*Prices are based on basic cake décor and butter cream
icing*
*Gluten Free and Vegan Cakes available upon request.
20
December 2015
GOURMET DESSERT RECEPTION | $6.00
~ Our Pastry Chef will create an Assortment
ASSORTED
FRENCH
PASTRIES
$8.50
Choice
of Three Sinfully
Delicious
Sweets Perfect| for
your Event
Selection of Miniature Tortes, Eclairs, Chocolate Glazed Cream Puffs, and Napoleons
(Choice of Three)
CHOCOLATE
FOUNTAIN
| $6.00
Chef’s
Choice of Individual
Shooters
Chocolate Sacher
Torte
Fountain
with your choice of Premium Milk Chocolate, Dark Chocolate
Lemon
or WhiteBars
Chocolate as well as (3) items below:
Lemon Meringue Tart
Martini
Glasses
filled with Fresh Berries & Chocolate Chambord Sauce
Cubed Fresh
Pineapple
Martini
Glasses
filled with White and Dark Chocolate Mousse presented
Fresh Whole
Strawberries
with
Fresh
Berries limited to 150 guests
Pretzel
Rods
Mascarpone
Cheesecake
House MadeAmaretto
Rice Krispie
Treats with Passion fruit Glaze
Opera
Torte
Marshmallows
Strawberry
Bavarian
Fudge Brownie
BitesTorte
Sweet
Potato Mousse Pie
Mini Churros
White
Raspberry Mousse Cups
PoundChocolate
Cake
Thick-cut Potato Chips
CHERRIES JUBILEE ACTION STATION | $6.00
$300.00Traverse
FountainCity
Rental
Fee toFlambe’
apply which
includesand
an Attendant
*Warm
Cherries
with Brandy
Bacardi 151 served over Vanilla
(maximum
of 2 hours)
Bean
Ice Cream
BANANAS FOSTER ACTION STATION | $6.00
*Bananas sautéed in Cruzan Rum and Bacardi 151, Brown Sugar and Butter Flambé
served over Vanilla Bean Ice Cream
*Dessert stations subject to $75.00 Chef’s Attendant fee per 75 guests.
21
December 2015
CREPE STATION | $ 8.00
200 Guest Maximum
Fresh Crepes to include:
Fresh Fruit
Whipped Cream
Powdered Sugar
~and~
Choice of Sauce:
Suzette Sauce
Chocolate Sauce
Raspberry Sauce
*Dessert stations subject to $75.00 Chef’s Attendant fee per 75 guests.
22
December 2015
SPONSORED HOURLY BAR PACKAGE
To ease your budget planning, we offer a per person charge for bar services over a
specific time period. By hosting a Sponsored Hourly Bar Package, you receive the
total bar charges prior to the event! You will be charged for the actual number of
guests over 21. All bars include the tier of alcohol chosen, wine, bottled beer, soda,
mixers and garnishes. A $250.00 bartender fee is applied if $500.00 in Beverage
Revenue is not met per bar. One Bartender recommended per 100 Guests
Hours
Call Per Person Premium Per Person
One
Two
Three
Four
Five
Six
$18
$25
$32
$39
$46
$53
$21
$30
$39
$48
$57
$66
*Sponsored Non-Alcoholic Bar Package $15.00 Per Person (for guests
under 21 years of age) to include assorted soda, water and juices for
entire event.
*Michigan offers many varieties of craft beers, craft liquors, and
wines. Please see your Events manager for selections and pricing.
*pricing subject to change.
23
December 2015
PREMIUM HOSTED BAR
PREMIUM BRANDS | $5.50/pour
Tito’sVodka
Tanqueray Gin
Bacardi Rum
Captain Morgan
Jack Daniels Bourbon
Crown Royal Whiskey
Hornitos Tequila
Chivas Regal Scotch
PREMIUM HOUSE WINE | $6.25/glass
Belle Ambiance Chardonnay
Belle Ambiance Cabernet Sauvignon
Belle Ambiance Merlot
Belle Ambiance Pinot Grigio
Chateau Grand Traverse Late Harvest Riesling
ALL BAR SETUPS INCLUDE:
Domestic Beer | $3.50
Premium Beer | $4.50
Local Microbrews | $5.25
Pepsi Soft Drinks | $2.50
Fruit Juice | $2.00
A $250.00 bartender fee is applied if $500.00 in Beverage Revenue is not met per bar
One Bartender recommended per 100 Guests
Pour = 1 ¼ Ounce
24
December 2015
CALL HOSTED BAR
CALL BRANDS | $5.00/pour
Pinnacle Vodka
New Amsterdam Gin
Cruzan Rum Light
Captain Morgan Rum
Jim Beam Bourbon
Canadian Club Whiskey
Torada Gold Tequila
Dewars Scotch
HOUSE WINE | $5.25/glass
Vista Point Chardonnay
Vista Point Cabernet Sauvignon
Vista Point Pinot Grigio
Vista Point Merlot
Leelanau Cellars Winter White
ALL BAR SETUPS INCLUDE:
Domestic Beer | $3.50
Premium Beer | $ 4.50
Local Microbrews | $5.25
Pepsi Soft Drinks | $2.50
Fruit Juice | $2.00
A $250.00 bartender fee is applied if $500.00 in Beverage Revenue is not met per
bar
One Bartender recommended per 100 Guests
Pour = 1 ¼ Ounce
25
December 2015
CALL CASH BAR
CALL BRANDS | $6.25/pour
Pinnacle Vodka
New Amsterdam Gin
Cruzan Rum Light
Captain Morgan Rum
Jim Beam Bourbon
Canadian Club Whiskey
Torada Gold Tequila
Dewars Scotch
HOUSE WINE | $5.75/glass
Vista Point Chardonnay
Vista Point Cabernet Sauvignon
Vista Point Pinot Grigio
Vista Point Merlot
Leelanau Cellars Winter White
ALL BAR SETUPS INCLUDE:
Domestic Beer | $3.75
Premium Beer | $4.75
Local Microbrews | $6.75
Pepsi Soft Drinks | $2.50
Fruit Juice | $2.00
A $250.00 bartender fee is applied if $500.00 in Beverage Revenue is not met per bar
One Bartender recommended per 100 Guests
Pour = 1 ¼ Ounce
26
December 2015
PREMIUM CASH BAR
PREMIUM BRANDS | $6.75/pour
Tito’sVodka
Tanqueray Gin
Bacardi Rum
Captain Morgan
Jack Daniels Bourbon
Crown Royal Whiskey
Hornitos Tequila
Chivas Regal Scotch
HOUSE WINE | $6.75/glass
Belle Ambiance Chardonnay
Belle Ambiance Cabernet Sauvignon
Belle Ambiance Merlot
Belle Ambiance Pinot Grigio
Chateau Grand Traverse Late Harvest Riesling
ALL BAR SETUPS INCLUDE:
Domestic Beer | $3.75
Premium Beer | $4.75
Local Microbrews | $6.75
Pepsi Soft Drinks | $2.50
Fruit Juice | $2.00
A $250.00 bartender fee is applied if $500.00 in Beverage Revenue is not met per bar
One Bartender recommended per 100 Guests
Pour = 1 ¼ Ounce
27
December 2015
WINE LIST
RED WINES
Walnut Crest | $25.00 per bottle
Penfolds, Rawson’s Retreat | $29.00 per bottle
Dona Paula Los Cardos Malbec-$30
667 Noble Vines Pinot Noir-$32
Meomi Belle Goss Pinot Noir-$43
Paso Creek Cabernet Sauvignon-$39
Louis Martini Cabernet Sauvignon-$32
Ferrari Carano Cabernet Sauvignon-$53
WHITE WINES
Walnut Crest | $25.00 per bottle
Penfolds, Rawson’s Retreat | $29.00 per bottle
Deloach Chardonnay-$30
Handcraft Chardonnay-$30
Joel Gott Sauvignon Blanc-$34
Kris Pinot Grigio-$30
* Pricing Subject to Change
28
December 2015
WINE LIST
SPARKLING WINE & CHAMPAGNE
L. Mawby, Leelanau, Sparkling Wine, Michigan | $41.00 per bottle
Tattinger, Brut Champagne Reims, France | $98.00 per bottle
L. Mawby Blanc de Blanc(local)-$50
M. Lawrence Fizz(local)-$30
Pierre Chainer Sparkling Brut-$28
MICHIGAN WINES
Chateau Grand Traverse Late Harvest Riesling-$34
Good Harbor Pinot Grigio-$35
Good Harbor Cherry Wine-$26
Bowers Harbor Vineyards Riesling-$31
Bowers Harbor Vineyards Claret-$43
Chateau Grand Traverse Gamay Noir-$37
* Pricing Subject to Change & subject to availability
29
December 2015
Pizza|$15.95
Standard Pizza to include cheese, sauce, and choice of 1 topping
Additional toppings $1.00 each: Pepperoni, Green Pepper, Onion, Pineapple, Ham,
Sausage, Green Olives, Black Olives and Diced Tomato
Nacho Bar | $14.00 per person
Choose one meat: Grilled White Meat Chicken Strips, Fresh In-House Ground Beef, or
Shredded Pork
Toppings to include: Shredded Lettuce, Diced Roma Tomato, Sour Cream, Nacho
Cheese, Jalapeño, Black Olives, House Made Fresh Pico De Gallo and Fresh
Guacamole
S’mores|$6.50 per person
Hershey’s Chocolate, Graham Crackers, Assorted Marshmallows and Reese’s Peanut
Butter Cups
Hot Pretzels|$7.50 per person
Presented with: Cheddar Cheese Sauce, Spicy Mustard, Honey Mustard and Regular
Mustard
Fresh Popped Popcorn |$5.00 per person
Choose 3 Flavorings: Bacon Cheddar, Buffalo Wing, Butter, Ranch, Caramel, Cheesy,
Garlic, Kettle Corn, Milk Chocolate, Nacho Cheddar, White Cheddar or Popcorn Salt
50 person minimum for the late night snack breaks
30
December 2015
BASIC BREAKFAST BUFFET | $19.00
Duo of Chilled Juices
Seasonal Fruits and Berries
Farm Fresh Scrambled Eggs and Chives
Applewood Smoked Bacon and Maple Sausage
Baked Breakfast Potatoes
Breakfast Pastries
Fruit Preserves and Creamy Butter
Fresh Brewed Coffee, Decaffeinated Coffee and Hot Tea
BREAKFAST BUFFET | $21.00
Duo of Chilled Juices
Seasonal Fruits and Berries
Farm Fresh Scrambled Egg Bar, Chopped Bacon, Onions and Ham, Peppers, Salsa, Sour Cream,
Cheddar Cheese and Flour Tortillas
Baked Breakfast Potatoes
Breakfast Pastries
Fruit Preserves and Creamy Butter
Fresh Brewed Coffee, Decaffeinated Coffee and Hot Tea
BREAKFAST BUFFET SELECT | $24.00
Duo of Chilled Juices
Strawberry and Blueberry Yogurt Parfaits with Organic Granola and Fresh Berries
Farm Fresh Scrambled Eggs with Seasonal Garnish
Cinnamon Swirl French Toast with Michigan Maple Syrup
*Omelets to Order, prepared by our Chef
Applewood Smoked Bacon and Maple Sausage Links
Baked Breakfast Potatoes
Breakfast Pastries and Bagels
Fruit Preserves, Peanut Butter, Cream Cheese, and Butter
Fresh Brewed Coffee, Decaffeinated Coffee and Hot Tea
*Chef’s Attendant $75.00 per 75 guests
31
December 2015
CONTINENTAL BREAKFAST | $15.00
Duo of Chilled Juices
Selection of Fruits and Berries
Pumpkin and Banana Breads
Creamy Butter and Fruit Preserves
Fresh Brewed Coffee, Decaffeinated Coffee and Hot Tea
CONTINENTAL SELECT | $16.00
Duo of Chilled Juices
Selection of Fruits and Berries
Vanilla Yogurt Parfaits with Organic Granola and Fresh Berries
House Made Croissants, Assorted Scones and Bagels
Cream Cheese, Peanut Butter, Fruit Preserves and Creamy Butter
Fresh Brewed Coffee, Decaffeinated Coffee and Hot Tea
NOURISHING CONTINENTAL | $17.00
Duo of Chilled Juices
Seasonal Whole Fruits
Strawberry and Blueberry Yogurt Parfaits with Organic Granola and Fresh Berries
Low Fat Bran and Fruit Muffins with Flavored Butter
Hard Boiled Eggs
Multi Grain Bagels with Peanut Butter and Cream Cheese
Fresh Brewed Coffee, Decaffeinated Coffee and Hot Tea
Look for this designation as our Healthy & Fit options
* Pricing Subject to Change
32
December 2015
BREAKFAST ENHANCEMENTS
Vegetable Frittatas’ | $3.00
Fluffy Buttermilk Pancakes, Michigan Maple Syrup | $3.00
Stacked Ham, Fresh Egg and Cheese Croissants | $4.00
Hot Oatmeal with Milk, Brown Sugar, and Dried Fruit| $3.00
Build Your Own Yogurt Parfait Station: Vanilla Yogurt with Blueberries,
Strawberries and Housemade Granola | $6.00
Breakfast Burrito: Eggs, Sausage, Cheddar Cheese and Salsa | $3.00
Individually Wrapped Warm Ham and Cheese Croissants| $4.00
Cherrywood Smoked Bacon or Sausage |$3.50
CHEF’S STATIONS
Omelet Station | $6.25
French Toast Station | $4.00
Belgian Waffle Station | $4.00
*Chef’s Attendant $75.00 per 75 guests
* Pricing Subject to Change
*Our buffet prices are based on groups of fifty (50) or more people.
Should you select a buffet menu for 10-50 people; a $100.00 surcharge
will be assessed. Buffets are not offered for groups under 10 people.
33
December 2015
Bloody Mary Package (2 Hour Maximum)
Call Package | Pinnacle Vodka | $18.00 per person
Premium Package |Tito’s Vodka|$21.00 per person
Includes: Bloody Mary Mix, Worcestershire Sauce, Tabasco, Horseradish, Angostura
Bitters, Olives, Lemon, Limes, Celery
Select three Garnishes:
Pickles
Blue Cheese Stuffed Olives
Garlic Stuffed Olives
Sausage Sticks
Cheese Sticks
Pickled Okra
Shrimp
Crispy Bacon
Pickled Pearl Onions
Select two Rim Flavorings:
Celery Salt
Kosher Salt
Old Bay Seasoning
Sriracha Seasoning
Ask about our Michigan made products! (Additional prices will apply)
McClure’s Bloody Mary Mix (Original or Spicy)
McClure’s Pickles (Original or Spicy)
Alden Mill House Seasonings
Two James Vodka (Detroit)
34
December 2015
Mimosa Package (2 Hour Maximum)
Call Package | Pierre Chanier Sparkling Brut | $18.00 per person
Premium Package |Maschio Prosecco|$21.00 per person
Select three Juices:
Orange
Grapefruit
Pineapple
Pomegranate
Cranberry
Lemonade
Select two Purees:
Peach
Raspberry
Blueberry
Cherry
Strawberry
Select two Garnishes:
Raspberries
Mint
Strawberries
Blueberries
Candied Ginger
Non Alcoholic Bloody Mary and Mimosa Packages
(2 Hour Maximum)
$10.00 per person
To include club soda, fruit juices, and garnishes
Both Bars Call Package: $25.00 per person
Both Bars Premium Package: $29.00 per person
*pricing subject to change.
35
December 2015
Guest Rooms
Grand Traverse Resort and Spa serves as a destination wedding location for many couples and their guests who
are traveling from out of town. A Room Block can be secured with the help of a Sales Manager which your
Wedding Coordinator will connect you with once a contract has been signed for the wedding. Room Blocks
can be applied towards any Hotel, Tower, or Condominium sleeping room.
Event Space
The Resort has a number of different indoor and outdoor event locations that can be used as ceremony,
reception, or rehearsal dinner locations. Room rental rates are dependent on time of year, room selection, and
length of the event. The numbers of guests you anticipate, the required set-up, and space availability are the
primary factors in your event space assignment. Changes in your initial requirements may necessitate changes in
your ceremony and/or reception space(s), times, dates, meals, or set up. These may require revisions of rental
rates, set up, or labor fees.
Outdoor Venues
In the case of inclement northern Michigan weather, all outdoor events have alternative inside space reserved.
To determine if the weather is suitable for an outdoor event, a representative from the Banquet department,
along with the Special Events Manager, will meet with you the day of your event at a pre-arranged time. As a
courtesy to all of our guests at the Resort, there are curfews for our outdoor function areas.
Curfew times are as follows: Pavilion – 10:00pm | Beach Club – 10:00pm | Plaza – Midnight.
Guarantee
In order to best serve your guests, a final confirmation of attendance, or guarantee, is required by 12:00pm
three (3) business days prior to your event. The guarantee is not subject to reduction after the 72-hour
deadline. If no guarantee is received, the Resort will charge for the expected number of guests indicated on the
banquet event order (BEO) or the original contract, whichever amount is greater. You will be charged for the
actual number of guests served or the guarantee. Guests arriving over and above the guaranteed number and
set may be served an alternative menu.
Security
Grand Traverse Resort & Spa does not assume responsibility for the damage or loss of any equipment or
property left in an unsecured function room, public area or outdoor venue. Security is available upon request at
a $22.00 per hour fee. Safety deposit boxes are available at the Front Desk.
36
December 2015
Deposit & Payment for Your Wedding
The Resort requires a $1,000.00 non-refundable deposit at the time of contract signing to hold event space for your
wedding. The Resort reserves the right to alter this amount for events that require multiple spaces or extended set-up
time. Three (3) business days prior to the event, an estimated total payment will be due. At the conclusion of the event
after all final charges are tabulated, you will receive an invoice from the Grand Traverse Resort & Spa Accounting
Department. Deposits and final payments can be made with credit card or check.
Event Design
Let our Event Design Manager transform your space into the dream wedding you have always pictured. We offer an
array of upgrades to include specialty linens and dinner napkins, chiavari chairs and chair covers, LED uplighting, charger
plates, draping, ceremony arbors, transportation coordination, and off property excursions including winery tours,
catamaran cruises and even Sleeping Bear Dunes tours!
Décor
Included in the cost of room rental are tables, chairs, standard white linens for table cloths (NOT floor length) and
napkins, china, silver, stemware, dance floor (indoor use only), riser, and three (3) votive candles on each table. Flowers,
decorations, place cards, specialty linens, and other items may be brought into the Resort. However, the responsibility for
delivery and timely removal of these items is that of the contract signer, not of the Resort. All items must be removed
from the premises at the end of the event unless other arrangements have been made with the Special Events Manager.
The use of nails, pins, staples, and tape adhesives are not permitted.
The Resort will not assume responsibility for the damage or loss of any décor items or merchandise left in the Resort
before or after your function, i.e. gifts, card box, décor, etc. We advise that a family member is assigned to gather all items
at the end of the event. In the unlikely event that any damages to the Resort should occur as a result of your function, the
contract signer shall assume responsibility and all costs associated with these damages.
In addition to the Special Events Manager, a Banquet Manager will be on-hand throughout the evening to accommodate all
of your guests during your reception. The Special Events Manager arrives during set-up to ensure the room is properly set,
vendors are met and accommodated with any special requests, and any additional information is relayed to the Banquet staff.
The Special Events Manager will remain onsite until dinner service. The Banquet Manager will be on-hand for the duration
of the evening to ensure prompt, courteous service throughout the evening until the conclusion of your event.
Please Note: The Special Events Manager is NOT responsible for the execution of any décor items you bring
in. ALL wedding set-up and decorations will be done by hired vendors or the client.
37