wedding brochure

WEDDINGS & SPECIAL EVENTS
Y OU R
LO V E STO R Y
B E G INS
H ERE.
Congratulations on your engagement and thank you for considering
Our new facilities are equipped with trained staff that has handled
Shenandoah Club for your special day. Located near Winchester, Virginia
hundreds of weddings. We provide on-site, experienced professional
on a bluff above Lake Frederick, Shenandoah Club features a blend of
service and culinary teams to ensure a customized, flawless wedding
rustic charm and modern elegance – complemented by world class
within a truly unique event place. The Club’s farm-to-table cuisine
food and service – which makes our venue ideal for your special day.
celebrates our partnerships with regional producers and artisans from
The Club was inspired by southern farmhouse architecture, and features
the Shenandoah Valley and beyond.
soaring vaulted ceilings with massive exposed wooden beams, all of
which are accentuated by the natural light provided by the expansive
Whether for the rehearsal dinner, ceremony, reception, or all three,
windows overlooking the lake.
Shenandoah Club is the first page in that storybook day.
S KY LI NE
BALLROOM
W ED DI NG
menu tasting for four
ceremony sight with folding chairs
ceremony seating for 200
access to the club grounds for photography
use of wedding suite
audio visual access
professional culinary and service staff
all china, glassware, silverware, round tables,
chairs, neutral table clothes, napkins, and
votive candles provided
$3000
VENUE
exclusive use of the Shenandoah Events Center and The Garden Terrace | six hour time frame
access to the wedding suite | day of, beginning at noon
climate control , music a/v system
TABLE TOP
cream table linens and napkins
all china and cutlery
wine glasses, champagne flutes, and all bar glasses from Schott Zwiesel
DESIGN & DECOR
carpet throughout the events center
ambient lighting
dance floor provided
custom event chairs, portable bars
AMENITIES
CUISINE &
B E VE R AG E
Our catering managers will guide
you through the process of selecting
your menu and advise you on your
event timeline. Professional and
highly trained wait staff, bartenders,
and captains will deliver seamless
service throughout your event.
Menu tasting included.
COCKTAIL
HO U R
choice of five passed hors d’oeuvres | 12 per person for one hour of passing
LOCAL
GARDEN
valley tomatoes, dill, focaccia,
goat’s milk ricotta
LAND
SEA
heirloom fingerling potato,
virginia country ham biscuit,
crawfish hush puppies,
ramp emulsion, red mustard greens
hot peach chutney
herbed tartar sauce
spring pea julip, mint crystals,
deviled quail eggs, bacon crumble
salmon gravlax, caper cream cheese,
crostini, bread and butter zucchini
wild billy bleu cheese streusel
steamed pork buns, american kimchi
fried rappahannock oyster,
cheese straws, arugula pesto,
parmesan-reggiano
pulled chicken, popcorn rice,
chef’s hot sauce
black bean croquettes
bacon wrapped scallops, chimichurri
pink lady apples,
wood-fire blini, hickory syrup
beef empanadas, chef’s steak sauce
peppered trout mousse,
tempura carrots, smoked soy sauce
waffle blt, sriracha mayonnaise
brown rice cracker, shaved radish
P LATED
DINNERS
FIRST COURSE
first course included in entrée price | choose one
seafood cocktail
farm house field greens
scallops, shrimp, asian spiced gumbo
roasted beets, shiitakes, onion,
spring hill brie toast
arctic char crudo
borscht, orange-sesame pea tendrils
top-shelf caesar
romaine, raddish, shaved fennel,
rosemary croutons
wagon wheel lamb lollipop
green chick peas, spinach leaves, sea salt, tzatziki
spinach salad
celery heart tortellini
artichoke, onion, mont alto feta
melted leeks, fried smoked gouda
grilled bok choy wedge
duck confit
asparagus, baby carrots, spring onion,
vanilla poached pear, green beans,
toasted sesame seeds
grilled bread, micro lettuce
PL AT E D D I NN E R S
ENTRÉES
VEGETARIAN
choose one
with notice, accomodations will be made for
vegetarians, vegans, and food allergies
roasted beef tenderloin
horseradish cream, yukon potato puree,
asparagus | 45
wood fire grilled chicken
berkshire pork loin
split peas, ham hocks, mineral salt,
apple-pomegranate jam | 39
braised leeks, chickpea goulash | 36
soba noodles
smashed fingerling potatoes,
tomato-fennel salad, dijon vinaigrette | 38
wild farmed oyster mushroom pierogis
buttermilk fried chicken and prawns
yukon mashed potatoes, gravy, collard greens | 42
dashi, white miso, fava beans, mung beans, sprout,
kimchi, truffles, tofu’tons | 36
port bbq veal chop
nelson county grits, haricot verts,
spring house farm pork tenderloin
pork belly lardons | 42
& lobster boudin
okra pickles, popcorn rice, jambalaya sauce | 48
grilled five spiced salmon
shellfish gravy, hominy, fava beans succotash | 38
valley garden mixed grille
wood-fired mushrooms, bok choy, artichokes,
tomatoes, vidalia onions, arugula pesto,
rhubarb vinaigrette, baguette | 36
seven hill farm’s ny strip
& jumbo lump crab cake
chesapeake crab cakes
hand cut fries, fennel slaw, chef’s steak sauce,
star hill malted potatoes, fennel slaw | 40
lorenzo butter | 48
spring pea risotto
pickled beets, parmesan-reggiano,
toasted pine nuts | 36
prices do not include taxes and 20% service fee
STATIONED
D I NNERS
all prices are per person | minimum 100 guests
ADDITIONAL
OPTIONS
choose three
wood fired pizza station
an assortment of chef’s pizzas from
the region’s 117 wood-fired pizza oven | 12
taco bar
the chesapeake
build your own bar with chicken, fish, salsas,
crab cakes, creamy coleslaw,
queso fresco, black beans, rice, guacamole,
dilly hush puppies, herbed tartar sauce | 14
chef’s hot sauces | 11
classic tenderloin carving station
low country
roasted beef tenderloin, béarnaise,
coastal shrimp, stone ground grits, braised okra,
scalloped potatoes, asparagus | 16
creole red pepper sauce | 14
southern
bbq station
buttermilk fried chicken,
bbq pulled pork and chicken,
milled potatoes with gravy, collard greens, biscuits,
truffle mac and cheese, selection of bbq sauces,
chef’s hot sauce | 11
potato rolls | 11
corn and jalapeno dressing, spinach, artichoke,
whole boucherie
pasta station
miniature muffins | 8
whole swine slow roasted, brioche buns, bbq sauce
guests can choose from the following:
heirloom potato salad, baked virginia beans | 16
pasta: fettuccini | cavatappi |orecchiette
SALAD STATIONS
choose one
farm market station
baby greens, beets, bib lettuce, watermelon,
southern cold salad station
sauces: pesto | marinara | alfredo
potato salad, pasta salad, deviled eggs,
slider station
additions: onions | mushrooms | broccoli
mixed greens, crudité, dressings,
our ultimate burger sliders, brioche buns, hand cut
artichokes | italian sausage | pancetta
miniature corn muffins | 8
fries, onion rings, bacon, tomato jam | 12
| 12
prices do not include taxes and 20% service fee
ADDITIONS
stationed canapes | priced per person
cheese board
local and international cheeses, house made jams,
candied pecans, local honey crostini, flatbread | 11
charcuterie board
cured meats, artisan cheese, jams, pickles,
honey, mustard, fresh bread | 13
bite-sized shrimp cocktail
LATE NIGHT
SNACKS
billed per person for two thirds of the guest count
ultimate grilled cheese | 6
beef sliders | 8
tequila spiced cocktail sauce | 12
beignets | 3
salmon gravlax
herbed crème fraÎche, bread | 10
crudite
hand cut fries | 2
truffle popcorn | 2
heirloom asparagus, tomatoes, carrots, radishes,
red pepper hummus | 8
s’mores | 150 flat rate
pickles and snacks
bread and butter zucchini, deviled eggs,
marinated olives, pimento cheese crackers | 6
prices do not include taxes and 20% service fee
BAR
P ACKAG E S
one bar with one bartender will be provided for 75 guests or less
one additional bar and bartender will be provided for up to 200 guests
premium package
classic package
first hour 15| per person
first hour 12 | per person
each additional hour 13 | per person
each additional hour 10 | per person
beer, wine and non-alcoholic beverages
premium selection of liquor:
classic selection of liquor
first hour 10 | per person
kettle one, bombay sapphire,
absolute, bombay, jack daniels,
each additional hour 8 | per person
maker’s mark, glenmorangie
dewar’s, bacardi
no liquor
choice of 4 beers | choice of 4 wines
choice of 3 beers | choice of 3 wines
choice of 3 beers | choice of 3 wines
wine service with dinner
wine service with dinner
wine service with dinner
soft drinks will be offered throughout the evening
soft drinks will be offered throughout the evening
soft drinks will be offered throughout the evening
prices do not include taxes and 20% service fee
How do I book my wedding at Shenandoah Club?
A signed proposal with deposit is required to reserve your date.
Contact the Special Events Manager for details. 540-508-2031
May we bring in an outside caterer?
No. The Shenandoah Club will provide all your food and beverage.
We do not allow outside food or beverage to be brought in,
with the exception of a wedding cake or some specialty desserts.
May I offer a choice of entrées?
You can offer your guests two selections of entrées to choose from. The
Shenandoah Club will require final counts of entrée selection 14 days prior to
your event. You will need to provide place cards at each place setting that
designates entrée selection for your guest and a seating chart that reflects the
position and choice for each person at each table. We are always happy to
accommodate guests with dietary restrictions, including vegetarian, vegan,
gluten free, lactose intolerance and other allergies with advance notice.
When can we do our ceremony rehearsal?
A ceremony rehearsal can be hosted the day prior to your wedding.
Please coordinate your arrival with our Special Events Manager.
May we use the fire pit?
Yes! We will provide the wood logs, and a staff person to monitor, set-up and
clean-up for a $150 fee. The fire pit will be lit after 9PM.
When do I need a final head count?
Final guest count must be received no later than 14 days prior to the event.
Does Shenandoah Club provide our wedding cake?
No. Please refer to our preferred vendor list for recommendations.
Can we bring in our own alcohol?
No. As the licensed caterer, we have our own Virginia ABC mixed beverage catering license to provide your event with the
appropriate alcoholic beverage needs. Due to ABC laws, liability, and service standards,
we do not allow a Client to provide their own alcohol.
Do you allow the space to be decorated?
Absolutely! We welcome you to decorate with flowers, candles, lighting, etc. We do not allow anything to be applied to the
walls or building structure that will cause damage. If you choose to use candles, we require that they are in containers or on
a stand to prevent damage to surfaces.
Are dogs permitted in our ceremony?
Animals are not permitted indoors unless they are legitimate service animals. They are allowed to participate in your outdoor
wedding ceremony or be on grounds for pictures however animals need to go home after the ceremony.
Do you offer children’s meals?
We are happy to accommodate for children under the age of 10 years old. These meals will be $25/person and the final
count must be included with your total final count 14 days prior to your wedding.
Can we use wish lanterns in our departure?
No. Due to county fire restrictions, we do not allow wish lanterns.
Can we throw bird seed or rice in our departure?
No. Bird seed and rice will attract wildlife to our Club. We suggest you have
sparklers or bubbles available for your guests at your departure.
When do I have access to the Wedding Suite?
You and your wedding party have full access to the Wedding Suite beginning at
noon on the day of your event. You may leave your belongings in the suite for the
duration of your event and must be collected by the end of your event.
Can you recommend local vendors?
Yes. Visit lakefrederickweddings.com and click on “Our Vendors”
for a list of local resources.
Are tents included in your pricing?
No. If you would like to rent a tent for the ceremony lawn, please visit our website
and click on “Our Vendors” for a list of local resources.
Executive Chef Scott Bilstad
Food & Beverage Director Scott Meynig
[email protected] | 540-699-3225
Special Events Manager DeAnne Frazier
[email protected] | 540-699-3228
[email protected] | 5 4 0 . 6 9 9 . 3 2 2 8