Cascading over Assorted Baby Field Greens Tossed in a Choice of: Balsamic or Champagne Vinaigrette. cAesAr sAlAD. Crisp
Ever After At The Elms
Say “I do” amidst the splendor of the historic Elms Hotel. Our indoor and outdoor spaces offer the perfect blend of history, natural beauty and sophistication, and are ideal for engagement parties, rehearsal dinners, ceremonies, receptions and post-wedding brunches. The Elms is a resort-style hotel so you and your guests can enjoy a day at The Spa, dining at The 88, amenities like our hot tubs, lap pool, sauna, steam room and a variety of recreational activities during your stay. At The Elms, we offer more than professional service to make your dream wedding come to life—we offer a personal connection. From the moment you contact us to begin planning your event, our event team will be with you every step of the way, helping you create the wedding day you’ve always wanted, personalized to suit your taste and style. The Elms Hotel and Spa offers a variety of inclusive wedding packages to help make your wedding planning simple and stress-free. All wedding reception packages include the following: A stunning setting nestled on 16-acres Breathtaking photography venues Direction and reservation cards Complimentary Parlor Suite for your wedding night Discounted guest room rates for your wedding guests Complimentary menu tasting Cocktail Hour A selection of a gourmet meals with a variety of options to choose from Use of one of our exquisite event spaces Complimentary Champagne toast for you and all your guests Choice of premium wedding linens: white, black, or ivory tablecloths and napkins Complimentary Candlelit table centerpieces Complete custom set up and teardown of tables, chairs, and full table settings Complimentary cake cutting service Professional banquet staff A dedicated Event Team to help you coordinate all the details for your special day
Pag e 2
the elms e x pe r i e n c e pa c k a g e
Cocktail Hour Domestic and I n t e r n at i o n a l C h e e s e D i s pl ay
Attractive Array of Cheeses to Include Aged Cheddar, Jalapeno Jack, Swiss, Provolone, Mozzarella With Grapes, Apple Wedges and Sliced Baguettes
Hors D’oeuvres (Choice of Six) Chicken Wellington Coconut Chicken with a Warm Horseradish Orange Marmalade Indonesian Chicken Satay with a Zesty Peanut Sauce Spanakopita Sesame Chicken with Honey Mustard Sauce Franks in Puff Pastry with Dijon Mustard Beef Satay with Hoisin Sauce Spicy Beef Empanada Mini Crab Cakes Scallops Wrapped in Bacon Mini Quiche Shrimp Tempura with Sweet and Sour Sauce Vegetable Spring Roll Wild Mushroom Tart Sweet Potato Puff Fresh Asparagus Wrapped in Phyllo Potato Pancakes with Apple Chutney and Sour Cream Shrimp Toast Bruschetta Asparagus Wrapped in Prosciutto Herb Goat Cheese with Roasted Tomatoes Shrimp Cocktail Shooter Smoked Salmon on Black Bread with Herb Cream Cheese Tuna Tartar on a Crisp Round Toast with Chives Crème Fraiche and Fresh Ginger
Premium Five Hour Open bar to Host Kettle One Vodka, Johnny Walker Black Scotch, Tanqueray Gin, Jack Daniels Whiskey, Bacardi Rum, Patron, House Red, White & Moscato Wines, Budweiser, Bud Light, Heineken, Boulevard Unfiltered Wheat and Boulevard Pale Ale Bar Includes Appropriate Mixers and Garnish
Pag e 4
Dinner
Dinner Service Includes: Freshly Baked Rolls and Creamy Butter, Freshly Brewed Ice Tea, Regular, Decaffeinated Coffee and Selection of Herbal Tea
Sa l a d O p t i o n s Please Select One
G a r d e n Sa l ad Mixed Baby Field Greens with Vegetable Confetti and House Balsamic Vinaigrette Dressing
Portobello Mushroom Cascading over Assorted Baby Field Greens Tossed in a Choice of: Balsamic or Champagne Vinaigrette
Ca e s a r Sa l ad Crisp Romaine Lettuce, Herb Croutons, Freshly Grated Parmesan Cheese
S p i n a c h Sa l ad Baby Spinach, Pancetta, Gorgonzola Cheese, Sliced Apples Pomegranate Vinaigrette
A s p a r ag u s a n d Ba b y F e n n e l Asparagus, Shaved Fennel, Mandarin Oranges, Belgian Endive, Lemon-Dijon Vinaigrette
Pag e 5
Dinner
Entrée Options Wedding Parties May Select up to Three Entrées All Entrées are Accompanied with Seasonal Fresh Vegetables, and Roasted Yukon Potatoes
From The Sky Chicken Calvados Chicken Stuffed with Granny Smith Apples and Raisins, with an Apple Brandy Sauce Chicken Mellanzane Chicken with Eggplant and Roasted Garlic Topped with Provolone Cheese Glaze Chicken Sorrentino Chicken Breast with Spinach and Fontina Cheese, Glazed with a Light Marsala Sauce Chicken Wellington With Champagne Sauce Scaloppini of Chicken With Choice of Marsala, Francaise, Piccata Breast of Cornish Hen with Port Cherry Reduction
From The Sea Char-Grilled Trout With a Half-Netted Lemon Wedge Escalope of Salmon Tarragon Bias Cut Salmon Fillets Served with Cognac, Fresh Tarragon, and Dijon Mustard Sauce Pecan Encrusted Tilapia Topped with a Tangy Herb Blended Horseradish Enhanced by a Vin Blanc Sauce Norwegian Fillet of Salmon With Sundried Tomatoes, Olives and Oreganata Crumb Sole Florentine Twin Fillets of Sole Rolled with Mushrooms, Boursin and Spinach, Lemon White Wine Sauce Sole Francaise With a Lemon Butter Sauce
F r o m T h e La n d Chateaubriand Herb Roasted Center Cut of Tenderloin Sliced Sirloin of Beef Tenderly Roasted with Fresh Herbs and Sea Salt Prime Rib of Beef with Crushed Sea Salt Served with a Horseradish Cream Sauce Sliced Roasted Pork Loin with Sherry, Onion, Apple Compote Quinoa Vegetable Medley Served with Cherry Tomatoes, Spinach, and Goat Cheese
Pag e 6
the Bliss pa c k a g e
Pag e 7
Cocktail Hour Hors D’oeuvres (Choice of Four) Chicken Wellington Coconut Chicken with a Warm Horseradish Orange Marmalade Indonesian Chicken Satay with a Zesty Peanut Sauce Spanakopita Sesame Chicken with Honey Mustard Sauce Franks in Puff Pastry with Dijon Mustard Beef Satay with Hoisin Sauce Scallops Wrapped in Bacon Mini Quiche Vegetable Spring Roll Sweet Potato Puff Fresh Asparagus Wrapped in Phyllo Potato Pancakes with Apple Chutney and Sour Cream Shrimp Toast Bruschetta Herb Goat Cheese with Roasted Tomatoes Smoked Salmon on Black Bread with Herb Cream Cheese
Five Hour Open bar to Host Smirnoff Vodka, Donq Rum, Old Over Holt Whiskey, Gordon's Gin, Sauza Tequila, House Red, White & Moscato Wines, Budweiser, Bud Light Bar Includes Appropriate Mixers and Garnish
Pag e 8
Dinner
Dinner Service includes: Freshly Baked Rolls and Creamy Butter, Freshly Brewed Ice Tea, Regular, Decaffeinated Coffee and Selection of Herbal Tea
Sa l a d O p t i o n s Please Select One
G a r d e n Sa l ad Mixed Baby Field Greens with Vegetable Confetti and House Balsamic Vinaigrette Dressing
Portobello Mushroom Cascading over Assorted Baby Field Greens Tossed in a Choice of: Balsamic or Champagne Vinaigrette
Ca e s a r Sa l ad Crisp Romaine Lettuce, Herb Croutons, Freshly Grated Parmesan Cheese
S p i n a c h Sa l ad Baby Spinach, Pancetta, Gorgonzola Cheese, Sliced Apples Pomegranate Vinaigrette
A s p a r ag u s a n d Ba b y F e n n e l Asparagus, Shaved Fennel, Mandarin Oranges, Belgian Endive, Lemon-Dijon Vinaigrette
Pag e 9
Dinner
Entrée Options Wedding Parties May Select up to Three Entrées All Entrées are Accompanied with Seasonal Fresh Vegetables, and Roasted Yukon Potatoes
From The Sky Chicken Calvados Chicken Stuffed with Granny Smith Apples and Raisins, with an Apple Brandy Sauce Chicken Mellanzane Chicken with Eggplant and Roasted Garlic Topped with Provolone Cheese Glaze Chicken Sorrentino Chicken Breast with Spinach and Fontina Cheese, Glazed with a Light Marsala Sauce Chicken Wellington With Champagne Sauce Scaloppini of Chicken With Choice of Marsala, Francaise, Piccata Breast of Cornish Hen and Cherry Port Reduction
From The Sea Char-Grilled Trout With a Half-Netted Lemon Wedge Escalope of Salmon Tarragon Bias Cut Salmon Fillets Served with Cognac, Fresh Tarragon, and Dijon Mustard Sauce Pecan Encrusted Tilapia Topped with a Tangy Herb Blended Horseradish Enhanced by a Vin Blanc Sauce Norwegian Fillet of Salmon With Sundried Tomatoes, Olives and Oreganata Crumb Sole Florentine Twin Fillets of Sole Rolled with Mushrooms, Boursin and Spinach, Lemon White Wine Sauce Sole Francaise With a Lemon Butter Sauce
F r o m T h e La n d Sliced Sirloin of Beef Tenderly Roasted with Fresh Herbs and Sea Salt Prime Ribs of Beef with Crushed Sea Salt Served with a Horseradish Cream Sauce Quinoa Vegetable Medley with Cherry Tomatoes, Spinach, and Goat Cheese
Pag e 1 0
the Fo r e v e r pa c k a g e
Cocktail Hour Hors D’oeuvres (Choice of Four)
Chicken Wellington Coconut Chicken with a Warm Horseradish Orange Marmalade Indonesian Chicken Satay with a Zesty Peanut Sauce Spanakopita Sesame Chicken with Honey Mustard Sauce Franks in Puff Pastry with Dijon Mustard Beef Satay with Hoisin Sauce Scallops Wrapped in Bacon Mini Quiche Vegetable Spring Roll Sweet Potato Puff Fresh Asparagus Wrapped in Phyllo Potato Pancakes with Apple Chutney and Sour Cream Shrimp Toast Bruschetta Herb Goat Cheese with Roasted Tomatoes Smoked Salmon on Black Bread with Herb Cream Cheese
Three Hour Open bar to Host Smirnoff Vodka, Donq Rum, Old Over Holt Whiskey, Gordon's Gin, Sauza Tequila, House Red, White & Moscato Wines, Budweiser, Bud Light Bar Includes Appropriate Mixers and Garnish
Pag e 1 2
Dinner
Dinner Service Includes: Freshly Baked Rolls and Creamy Butter, Freshly Brewed Ice Tea, Regular, Decaffeinated Coffee and Selection of Herbal Tea
A s s o r t e d Sa l a d s G a r d e n Sa l ad Mixed Baby Field Greens with Vegetable Confetti and House Balsamic Vinaigrette Dressing
Ca e s a r Sa l ad Crisp Romaine Lettuce, Herb Croutons, Freshly Grated Parmesan Cheese
Ca r v i n g S t a t i o n Top Round of Beef Roasted Garlic Rosemary Demi-glace Served with Appropriate Condiments and Mini Cocktail Breads
Ma i n Co u r s e s Grilled Herb Chicken with Madeira Truffle Demi-glace Parmesan Crusted Tilapia with Roasted Garlic Crème Selection of Fresh Seasonal Vegetables Garlic Mashed Potatoes
Pag e 1 3
