140230 mh wedding proposal rtp xtrapages€¦ · whether a traditional wedding or a one-of-a-kind...

S E T T I N G S B Y U S , I N S P I R E D B Y Y O U .

CONTACT

SENIOR CATERING SALES EXECUTIVE

LORESSA DE TORRES LEE

604.639.4104

[email protected]

L E T U S B R I N G Y O U R

S P E C I A L D A Y T O L I F E

A T T H E V A N C O U V E R

M A R R I O T T P I N N A C L E

D O W N T O W N . O U R E X P E R T S

W I L L G O A B O V E A N D

B E Y O N D T O M A K E Y O U R

V I S I O N , Y O U R T A S T E S ,

Y O U R D R E A M S C O M E T R U E

F O R A N U N F O R G E T T A B L E

H A P P I L Y E V E R A F T E R

T H A T E X C E E D S E V E R Y

E X P E C T A T I O N .

VANCOUVER MARRIOTT PINNACLE

DOW NTOW N HOTEL ®

1128 West Hastings St., Vancouver V6E 4R5

marriott .com/yvrdt

WHETHER A TRADITIONAL W EDDING OR A ONE-OF-A-KIND CELEBRATION,

THE VANCOUVER MARRIOTT PINNACLE DOW NTOWN W ILL EXCEED EVERY

EXPECTATION. FROM INSPIRING SPACES AND CREATIVE MENUS TO AN

EXCEPTIONAL EVENTS TEAM AND A CURATED LIST OF PREFERRED

VENDORS, W E OFFER EVERYTHING YOU NEED TO MAKE YOUR BIG DAY AN

AFFAIR TO REMEMBER.

V A N C O U V E R M A R R I O T T P I N N A C L E

D O W N T O W N H O T E L ®

V A N C O U V E R M A R R I O T T

P I N N A C L E D O W N T O W N H O T E L ®

F R O M “ Y E S ” T O “ I D O ”

T H E P L A N N I N G- Exper t i se and gu idance f rom a Marr io t t cer t i f ied wedding p lanner

- Access to Marr io t t Red Coat Di rec t Mobi le App for d i rec t communicat ion wi th

the banquets team 3 days pr ior to the wedding

- Cus tom ized wedding webpage mak ing i t easy for gues ts to book the i r rooms

on l ine

- Prefer red gues t room ra tes for wedding gues ts

- Compl imentary menu tas t ing, cake tas t ing & consu l ta t ion wi th Pas t ry Chef *

*For book ings o f 80 - 120 gues ts - compl imentary tas t ing for 2 peop le

*For book ings o f 120-250 gues ts - compl imentary tas t ing for 4 peop le

*For book ings o f 250+ gues ts - compl imentary tas t ing for 6 peop le

T H E C O C K T A I L H O U R- H igh top cock ta i l tab les and vot ive cand les wi th your cho ice o f b lack or

wh i te spandex l inen

T H E R E C E P T I O N- W hi te sk i r ted reg is t ra t ion tab le , g i f t tab le , and ease l

- Dance f loor

- S tag ing

- Mic rophone and pod ium

- W hi te l inens and napk ins

- Vot ive cand les

- Tab le number s tands

- China , f la tware, and s temware

T H E W E D D I N G N I G H T- Harbourv iew room for the br ide and groom the n ight o f the wedding

- Spark l ing wine and choco la te -d ipped s t rawberr ies in your gues t room

- Vale t park ing for the br ide and groom the n ight o f the wedding

- Extended checkout t ime

- Break fas t fo r two (Showcase Res taurant OR room serv ice)

- Upgraded gues t room for parents o f br ide & groom (sub jec t to ava i lab i l i t y )

A D D E D P E R K S- Day-use room for the br ida l par ty (m in $15,000 food & beverage commi tment

requ i red)

- Marr io t t Rewards Po in ts : rece ive 3 po in ts per US do l la r spent , up to 50,000 po in ts

to ta l

- For your ann iversary , rece ive a $100 g i f t cer t i f i ca te for Showcase Res taurant

- 30,000 bonus Marr io t t rewards po in ts wi th reg is t ra t ion o f Marr io t t c red i t card , and an

add i t iona l 5 po in ts per do l la r when you pay for your wedding wi th the card .

For more in format ion v is i t : www.chase.c om/on l i ne/c anada/c anada -home-en.h tm

(Terms Subjec t to Change)

Our Marr io t t Cert i f ied W edding Planners and Cul inary Team are here for you every s tep of

the way. W e are here to make sure each and every deta i l is taken care of . To s tar t , here is

a l is t o f what we inc lude c o m p l i m e n t a r y :

http://www.chase.com/online/canada/canada-home-en.htm

Mimosas for the Mrs. | $21 per person

f resh m imosas

seasonal f ru i t and ber r ies

assor ted break fas t pas t r ies

Rise and Shine | $19 per person

cof fee & tea

seasonal f ru i t and ber r ies

assor ted break fas t pas t r ies

Afternoon Tea | $25 per person

assor ted tea sandwiches (cucumber , smoked sa lmon, ham)

assor ted f rench macaron

seasonal pet i t fours

cof fee & tea serv ice

NOT E : p r i ces a re sub jec t t o t axes and g ra tu i t y

G E T T I N G R E A D YTreat yourself and your br idal party



Point Grey Pat io (seats up to 100) | $1400 ( inc ludes res in cha i rs * , spa water s ta t ion, s ign ing tab le)

5th F loor Pat io (seats up to 200) | $ 2800 ( inc ludes res in cha i rs * , spa water s ta t ion, s ign ing tab le)

Shaughnessy Salon (seats up to 180) | $ 1200 ( inc ludes hote l banquet cha i rs , s tag ing, s ign ing tab le)

Pinnacle Bal l room (seats 150 -600) | Custom pr ic ing

P lease speak to your Cater ing Sa les Manager for fu r ther deta i l s about your Tea Ceremony, Bharat , Mandap, Sof reh

or any o ther spec ia l ceremony space you may requ i re .

* res in cha i rs | speak wi th your Event Manager for co lor opt ions .

Y O U R C E R E M O N YTwo beauti ful roof top terraces or one elegant indoor space, the choice is yours for your ceremony



D É C O R & M O R E

Chair Cover & L inen Package | $15 per person (d inner recept ion)

Chai r covers , l inens , de l i very , se t up & teardown

Floral Centerpieces

Pr ic ing & se lec t ion for f resh f lowers i s determ ined seasonal ly .

Head Table Backdrop | star ts at $600

Please speak to your cater ing sa les manager for a cus tom quote

Custom Pr inted Menus | star ts at $3 per person

One per p lace set t ing

Photobooth | star ts at $300/hour

Inc ludes props , pr in ts , and cus tom des igned templa te

DJ | star ts at $800

Please speak to your cater ing sa les manager for a cus tom quote

Projector & Screen Package | star ts at $450

Speak wi th your cater ing sa les manager for a cus tom quote shou ld you requ i re add i t iona l AV serv ices


Personalize your wedding with a var iety of decor, design, color, and entertainment opt ions



C O C K T A I L R E C E P T I O N

Oyster | $17 per person

but ler passed spark l ing wine (1 g lass per person)

oys ters wi th lemon, m ignonet te , & horserad ish

(2 pcs per person)

Vancouver | $25 per person

spark l ing punch (a lcoho l ic ) (1 g lass per person)

Roas ted Vegetab le Disp lay (speak wi th your Event

Manager for a fu l l canapé l i s t )

Double Joy | $20 per person

non-a lcoho l ic f ru i t punch (1 g lass per person)

vegetar ian summer ro l l wi th f resh herbs , ho is in peanut

sauce

seared a lbacore tuna , wonton, wasabi a io l i

Delhi | $21 per person

non-a lcoho l ic f ru i t punch (1 g lass per person)

vegetab le pakora wi th cucumber ra i ta

m in ia ture ch icken t i kka skewers

ind ian prawn cock ta i l wi th tomato chutney

I ta ly | $25 per person

prosecco bar (1 g lass per person)

ant ipas to s ta t ion | g r i l l ed sourdough bread, warm ar t i choke

sp inach d ip , tomato bruschet ta , o l i ve tapenade, mar inated

f resh mozzare l la , gorgonzo la

France | $30 per person

but ler passed spark l ing wine (1 g lass per person)

charcuter ie s ta t ion | p rosc iu t to , sp icy cap ico la , sa lam i ,

pepperon i , mar inated o l i ves , d i jon and whole gra in

mus tard , corn ichon, baguet te , and c r isp f la tbread

in ternat iona l cheese board | b r ie , oka , aged cheddar , b lue

goat cheese, nuts , dr ied f ru i t , c rackers , ar t i san breads


Select f rom our cockta i l recept ion packages for your guests to en joy af ter the ceremony. Each

package is des igned to provide your guests wi th a welcome dr ink and canapes pr ior to d inner.





P L A T E D D I N N E RSelec t one o f the fo l lowing p la ted d inner opt ions or speak wi th your cater ing sa les manager to des ign a cus tom menu.

ALL PLATED DINNER PRICING INCLUDES:

f resh ly baked ro l l s & but ter

f resh ly brewed s tarbucks regu lar and decaf fe inated cof fee,

assor ted tazo tea

wedding cake or p la ted desser t

W EST COAST | $77 per person

To Star t (select 1)

acadian greens

grape tomatoes , goat cheese,

ber r ies , sher ry v ina igre t te

waterc ress and sp inach

b lue c la i re , c rus t in i , poached

pears , orange tar ragon v ina igre t te

Main Course (pre-selected)

ch icken

ar t i choke sun dr ied tomato and

sp inach s tu f fed ch icken breas t ,

roas ted asparagus and red sk in

pota toes , d i jonna ise sauce

seared wi ld sa lmon

bra ised greens , roas t car ro ts , fe ta

and oregano r i so t to cake, sweet

ch ipot le sauce

sp inach and r i co t ta rav io l i

mar inated cherry tomatoes ,

c reamed leeks , f rench beans

Dessert

cus tom wedding cake

CLASSIC | $82 per person


caesar sa lad

c r isp romaine hear ts , sourdough

c routons , c lass ic dress ing

sweet corn b isque

roas ted p iqu i l lo peppers , c i lan t ro

c reme f ra iche

Main Course (pre -selected)

miso g lazed l ing cod

sesame sca l l ion r i ce , gar l i c ch i l i

roas ted brocco l in i , soy caramel

bra ised beef shor t r ib

sour c ream and ch ive smashed

pota to , market vegetab les ,

cabernet sauce

to fu , jasm ine r i ce , baby bok choy,

m iso soy sauce, sesame green

beans

Dessert


PLATINUM | $93 per person


organ ic m ixed greens

c i t rus roas ted prawns , shaved

rad ish, avocado puree, to r t i l l a

c r i sps , pob lano l ime v ina igre t te

mushroom c ream

whipped okanagan goat cheese,

gr i l l ed c iabat ta

Main Course (pre-selected)

herb mar inated f ree range ch icken

bar ley r i so t to , market vegetab les ,

sher ry wine jus

peppered new york s t r ip lo in

brown but ter ye l low sk in pota toes ,

seasonal vegetab les , tamar ind bbq

glaze

to fu , jasm ine r i ce , baby bok choy,

m iso soy sauce, sesame green

beans

Dessert


+

chef sarah ’s min i desser t bar

(se lec t 5 m in is )

ENHANCEMENTS:

add a soup course | +$10 per person

subs t i tu te p la ted desser t fo r desser t bar | + $9 per person

add a pa la te c leanser | +$5 per person

NOT E : E n t rée se l ec t i ons can i nc l ude up t o two p ro te i ns + one vege ta r i a n op t i on . Fo r p l a ted d i nne rs we reques t an es t im a te coun t f o r

t he en t rees t h ree week s p r i o r t o you r wedd ing . F i na l gua ran t e es a re due 72 bus i ness hou rs p r i o r t o even t .

P r i ces a re sub jec t t o t axes and g ra tu i t y



B U F F E T D I N N E RCan’ t dec ide on a d inner? o f fer your gues ts our exqu is i te wedding buf fe t and opt iona l se lec t ion o f Chef ’s Carvery.

W EDDING DINNER BUFFET | $99

pr ic ing includes:


f resh ly brewed s tarbucks regu lar and decaf fe inated cof fee

assor ted tazo tea

salads and appet izers

organ ic greens , champagne v ina igre t te , sun dr ied tomato v ina igre t te

ka le caesar sa lad, parm ig iano regg iano , gar l i c c routon

roma tomato, arugu la , mozzare l la , bas i l and ba lsam ic reduc t ion

chopped greek sa lad, fe ta cheese, ka lamata o l i ves , cucumbers , tomato, red on ion, red wine v ina igre t te

ch i l led asparagus sa lad, c i t rus v ina igre t te , toas ted a lmonds

charcuter ie and cheese, d i jon , gra iny mus tard , p ick led vegetab le , baguet te

entrées

roas ted l ing cod, roas ted red pepper emuls ion, arugu la bas i l sa lad

c i t rus br ined f ree range ch icken breas t , caramel ized sha l lo ts , wi ld mushrooms, soy but ter sauce

chef carved roas t new york s t r ip lo in , horserad ish beef jus

sp inach and r i co t ta rav io l i , s low roas ted tomato sauce, grana padano , c ream

*opt iona l enhancement | the carvery

sides

herb roas ted f inger l ing pota toes , cherry tomato

chef ' s sesonal vegetab les

wi ld r i ce p i la f , g inger , sca l l ion

dessert bar

seasonal f ru i t ta r t le ts

f ru i t mousse cake mar jo la ine

m in i cheesecake

f lour less choco la te cake

crème brû lée

c rème puf f

f resh f ru i t and ber r ies

THE CARVERY

Custom ize your buf fe t wi th the fo l lowing carv ing opt ions :

A l l carved i tems are served wi th f resh ly baked s i l ver do l la r ro l l s and but ter

sage roas t tu rkey. c ranberry walnut compote (serves approx. 40 por t ions ) | $315

roas t pr ime r ib o f beef herb and sa l t c rus t , horserad ish, d i jon mus tard (serves approx. 30 por t ions ) | $ 550

roas ted new york beef s t r ip lo in . gar l i c rubbed, horserad ish, d i jon mus tard (serves approx 30 por t ions ) | $450

roas t leg o f lamb. d i jon and whole gra in mus tard (serves approx. 20 por t ions ) | $180

c i t rus br ined pork rack . mango chutney (serves approx 20 por t ions ) | $160

For add i t iona l buf fe t opt ions p lease speak wi th your cater ing sa les manager . Our chef i s happy to cus tom ize

menus to su i t your gues ts

NOT E : Min im um o f 60 gues t s . P r i ces a re sub jec t t o t axes and g ra tu i t y



B O M B A Y D I N N E R B U F F E TDel ight your gues ts wi th the exper i enc e o f a modern twis t to the t rad i t iona l Ind ian d inner

COCKTAIL RECEPTION | $15 per person | select 3 i tems

vegetar ian samosa wi th tamar ind chutney

paneer bruschet ta

vegetab le pakora wi th cucumber ra i ta

sp ice c rus ted lamb chops

m in ia ture ch icken t i kka skewers

ind ian prawn cock ta i l wi th tomato chutney

BOMBAY DINNER BUFFET | $82

s ides

house made ind ian bread & papadums

ra i ta , chutney, ind ian p ick les

cor iander r i ce OR coconut r i ce

cucumber sa lad, tomato, pars ley

ch ickpea sa lad, pota to , tomato, garam masala

mains

(se lec t 3 - two pro te ins + 1 vegetar ian)

but ter ch icken cur ry

ch icken t i kka masala

lamb v inda loo

coconut l ing cod cur ry

vegetar ian sp inach & tomato paneer cur ry , c r i spy ch ickpeas sp iced (V)

sp iced green beans

chana masala

dessert

Inc ludes house made masala cha i OR Cof fee & Tea S ta t ion

(se lec t 4)

cha i panna cot ta

c reme bru lee

pass ionf ru i t choco la te par fa i t

choco la te covered s t rawberr ies

f rench macaron

mango mousse cake

p is tach io cardamom cake

f resh f ru i t p la t ter

ENHANCEMENTS

namkeen (ch i l l i roas ted peanuts & sp icy cand ied cashews) | $4 per person

cof fee & tea s ta t ion | $6.75 per person

house made mango lass i | $5 per person

house made f ru i t punch | $105 / ga l lon

Pop/bot t led dr inks | $6 per person

NOT E : Min im um 150 gues t s . P r i ces a re sub jec t t o t axes and g ra tu i t y



D O U B L E H A P P I N E S S B U F F E THost your gues ts to an e legant As ian insp i red buf fe t d inner .

DOUBLE HAPPINESS BUFFET | $90 per person

pr ic ing Includes:


f resh ly brewed s tarbucks regu lar and decaf fe inated cof fee

assor ted tazo tea


salads, soups & appet izers

ch icken and corn egg drop soup

napa cabbage chopped sa lad, snow peas , peanuts , c i lan t ro , m iso g inger v ina igre t te , g lazed to fu

r ice noodle sa lad, p ick led car ro ts , cucumber , bean sprouts , c i lan t ro , ch i l i l ime v ina igre t te - served in take out

conta iners wi th chops t icks

gr i l led shr imp skewers

s team baskets | pork pot s t i ckers , har gow, and vegetab le spr ing ro l l s , soy and sca l l ion ponzu

sush i | mak i ro l l s , wasabi , soy sauce, p ick led g inger

entrees

korean s ty le beef shor t r ibs , k imchi

m iso g lazed l ing cod, green peas , hon sh imej i mushrooms

char gr i l l ed lemongrass ch icken, red cur ry bro th , p ineapple sambal

vegetar ian mushroom, bean sprouts , chow mein noodles

to fu , baby bok choy, be l l peppers , water ches tnuts , green beans , suey choy, oys ter sauce

s teamed jasm ine r i ce , sca l l ion , sesame

dessert bar & wedding cake

cus tom wedding cake (2 - t ie r fo r ceremonia l cu t t ing)

m in i desser t bar ( ie : f rench macaron , mango mousse, lemon mer ingue tar t le ts , c rème bru lee spoons)

s l i ced seasonal f ru i t

ENHANCEMENTS

whole roas t p ig (speak to cater ing sa les manager for deta i l s )

chef a t tended roas ted whole pork lo in , sweet and sour sauce | $10 per person

N O T E : Min im um 60 gues t s . P r i c e s a r e s u b je c t t o t a xe s a n d g r a t u i t y

C A K E S b y m a r r i o t t

W e of fer cus tom cake serv ices , wh ich inc lude a compl imentary

consu l ta t ion wi th our Pas t ry Chef . A l l our cakes are made in-

house, f rom sc ra tch and can be ta i lo red to su i t your tas te . Se lec t

f rom a var ie ty o f cake, f i l l i ng , and enhancements .

Once you have dec ided on the ‘ ins ide ’ o f your cake, our Pas t ry

Chef wi l l meet wi th you to d iscuss the des ign. W e are ab le to

accommodate anyth ing f rom s imple but terc ream, to ornate ly p iped

des igns on fondant . I f you have photos we welcome you to br ing

these dur ing your consu l ta t ion.

CUSTOM CAKES | beg in a t $8.00 per person



Cake

red ve lvet cake

choco la te cake

vani l la pound cake

carro t cake

whi te sponge cake

choco la te sponge cake

haze lnut sponge cake

green tea sponge cake

banana cake

lemon sourc ream poundcake

choco la te ch i f fon cake

Cake Fi l l ing

van i l la but terc ream

choco la te but terc ream

dark choco la te ganache

mi lk choco la te ganache

whi te choco la te ganache

f resh whipped c ream

vani l la mousse l ine

Flavor Enhancement

haze lnut

espresso

raspberry

cherry

orange

pass ionf ru i t

mango

lemon

grand marn ier or any l iquor

Crunch (opt ional )

feu i l l i t i ne

b iscu i t pear ls

caramel c runch



S W E E T SDesser t i s inc luded in a l l o f our d inner packages , but sa t is fy your gues ts ’ sweet tooth wi th add i t iona l desser t bar

opt ions .

Mini Dessert Bar (based on 5 pcs per per son) | $20 per person

choco la te d ipped s t rawberr ies

choco la te t ru f f les

m in i cheesecake b i tes

choco la te t ru f f les

f rench macaron

m in i mousse cones

panna cot ta

assor ted f rench pas t r ies

Donuts | $6 per person

warm churros wi th choco la te sauce

High Tea | $35 per person

f inger sandwiches | sa lmon, cucumber & b lack fores t ham (3 pcs per person)

choco la te covered s t rawberr ies

f rench macaron

assor ted f rench pas t r ies

m in i scones . house made jam

pet i t fours

cof fee/ tea serv ice

*h igh tea s tand renta ls are not inc luded in pr ice

Fresh Seasonal Frui t | $8 .00 per person

F A V O U R SAl low us to c reate your own un ique take -away for gues ts as the i r wedding favour . W hat bet ter than to say thank

you to your gues ts .

house made marshmal lows | $5 each

cus tom cook ies | $5 each

t ru f f le lo l l ipops | $5 each

candy bar | cus tom quote

f rench macaron | $5 each


Dim Sum| $18 per person

vegetab le spr ing ro l l s , s teamed pork dumpl ings , shr imp pots t i ckers , duck spr ing ro l l s and served wi th p lum, hot

mus tard , soy and s i r iacha d ipp ing sauces (4 p ieces per person)

Pout iner ie | $16 per person

f r ies , peppercorn gravy, smoked tomato gravy, cheese curds , parmesan, shredded cheddar , bacon, green on ion

Sl iders| $6 each (min 25 per order)

bbq pul led pork , cabbage s law

gr i l led beef s l iders , pepper jack cheese, russ ian dress ing

dungeness c rab cake, remoulade, i ceberg

Select 3 | $25 per person (one p iece per person)

gr i l led beef s l iders , pepper jack cheese, russ ian dress ing

whi te cheddar gr i l l ed cheese and tomato soup

p izza*

charred corn , pob lano pepper quesadi l la , guacamole , sa lsa

m in i corn dogs , house mus tard

*P izza Select ions

Pepperon i

Tomato, Bas i l , Buf fa lo Mozzare l la (Vegetar i an )

Bacon, Mushroom, Roas t Onions

Feta , Roas t Peppers , Ka lamata Ol ives (Vegetar ian)


L A T E N I G H T

W ho doesn’ t love a la te n ight snack? Don’ t le t the par ty end af ter d inner .





B A RHost Bar

Al l beverages consumed are pa id for by the hos t and can be managed in 3 ways .

- Fu l l Hos ted Bar (a l l beverages are charged to the mas ter b i l l )

- Dr ink T ickets ( the hos t can pre -pay for X amount o f dr ink t i ckets ; and once those t i ckets are consumed

gues ts wi l l be respons ib le for pay ing for the i r own beverages)

- T ime L im i t ( the hos t can dec ide when they would l i ke to hos t the bar and the durat ion. For example : hos ted

bar dur ing cock ta i l recept ion + wine serv ice wi th d inner . A l l o ther dr inks gues ts to pay on own)

W e recommend one bar per 75 people . I f consumpt ion a t the event i s less than $450 per bar , a bar tender fee o f $160

wi l l app ly per bar . Pr ices are sub jec t to app l i cab le taxes and gra tu i t ies .

Host Bar Pr ic ing

popular o f fer ings | $9

house wine | $9

draf t wine | $9

domes t ic & m ic robrew beer | $9

draf t beer | $9

impor ted beer , c iders and coo lers | $9

non-a lcoho l ic beer | $7

Ju ice, m inera l water , so f t d r inks | $6

l iqueurs | $12

enhancements cock ta i l s & de luxe brands (ask your event manager for deta i l s ) | s tar ts a t $14

Cash Bar

Gues ts are respons ib le for pay ing for the i r own beverages . Cash bar pr ices are inc lus ive o f app l i cab le taxes and

gra tu i t y i s a t the d isc re t ion o f the gues t . A cash ier fee o f $160 wi l l app ly per bar . Should consumpt ion be less than

$450 per bar , a bar tender fee o f $160 wi l l app ly per bar .

popu lar o f fer ings | $10

house wine | $10

draf t wine | $10

domes t ic & m ic robrew Beer | $10

draf t beer | $10

impor ted Beer , c ider & coo lers | $10

non-a lcoho l ic beer | $8

ju ice , m inera l water , so f t d r ink | $7

l iqueurs | $13

Enhancements , cock ta i l s & de luxe brands (ask your event manager for deta i l s ) | $15

In accordance wi th BC l iquor laws , a l l a lcoho l beverages consumed in l i censed areas mus t be purchased by the hote l

th rough the BC l iquor d is t r ibu t ion board. L iquor serv ice is not perm i t ted a f ter 1 :00 am.

B E V E R A G E SSome o f ou r f av our i t e add i t i ona l bev erage op t ions

Alcohol ic

dinner wine ( two bot t les per tab le o f 10) | $9 per person

red or wh i te sangr ia | $155 per ga l lon (serves 30 gues ts )

champagne punch | $165 per ga l lon (serves 30 gues ts )

s ignature cock ta i l | speak wi th your event manager for deta i l s and pr ic ing

Non-Alcohol ic

cucumber m in t OR f resh c i t rus spa water | $3 per person

house made organ ic i ced tea, in fused f lavours | $45 per p i t cher (serves 8)

house made caramel van i l la lemonade or s t rawberry and m in t l imeade | $45 per p i t cher (serves 8)

non a lcoho l ic f ru i t punch | $135 per ga l lon (serves 30 gues ts )pop/bot t led dr inks | $6 each

FAQ

What is the average cost of a wedding at your hotel?Our d inners range f rom $75 -$130 per person. Typ ica l l y the food spend is between $85 -$100 and the remainder o f the b i l l

wou ld depend on your bar b i l l ( the var iab le) . P lease speak wi th your Cater ing Sa les Manager so we can put together an

es t imate for you.

Do you have a food & beverage minimum? W hat happens i f we do not meet this?Yes ; a l l o f our spaces have food & beverage m in imums. Typ ica l l y you shou ld have no prob lem meet ing them as the f igures

are based on the room capac i t y and the menu pr ic ing. I f you do not reach the food & beverage m in imum the remainder wi l l

be charged as a room renta l .

Do you provide a menu tast ing?Yes - we do prov ide compl imentary menu tas t ings based on a m in imum number o f gues ts . P lease see page 2 o f the

wedding package for deta i l s

How far in advance do you require our guest count?The hote l requ i res an approximate gues t count 30 days pr ior to your event . Your f ina l guarantee o f a t tendance is due 72

bus iness hours pr io r to the event . A t that po in t , i t i s poss ib le to inc rease the gues t count . i f gues ts exceed the guarante e

numbers re la t i ve charges wi l l be incur red.

How many choices of entree can we have for a plated dinner?You can se lec t up to 3 ent rée cho ices wi th a maximum of 2 pro te ins . W e requ i re guaranteed numbers for each ent rée 7

days pr ior to the wedding. P lace cards mus t inc lude a method for servers to ident i f y ent rée se lec t ion o f each gues t .

How long do you set your buf fet for?Dinner buf fe ts are des igned to be set fo r 1 .5 hours . Chef ’s fees inc luded in pr ice (apar t f rom l i ve ac t ion s ta t ions ) .

Can we customize the menu?Absolu te ly ; we love work ing wi th our c l ien ts to ensure the menu re f lec ts the coup le . Food is very impor tant and we want a l l

o f your gues ts to leave rav ing about the i r exper ience. Speak wi th your Cater ing Sa les Manager for deta i l s .

Do you make wedding cakes in house?Yes - many o f our d inner packages inc lude wedding cake or we can add a wedding cake to any package.

Can I br ing in my own cake?Yes - i f you requ i re p la t ing f rom the hote l the charge is $3.50 per person.

Do you of fer Childrens Menus?Yes - P la ted d inners (ch i ld ren under 11) $25++. Buf fe t D inners (ch i ld ren under 5) eat compl imentary and ch i ld ren between

5-11 rece ive 50% of f the menu.

Are we required to get insurance or l iquor l icenses?No, you are not requ i red to get any insurance or l iquor l i censes . The hote l has the i r own insurance and l iquor l i cense.

W aivers and or Cer t i f i ca te o f Insurance may be requ i red o f th i rd par ty vendors (ex. Per formers , Dry I ce e tc . )

Can we br ing in our own alcohol?No, a l l a lcoho l ic beverage mus t be purchased f rom the hote l . The hote l has a l iquor l i cense which means we are

respons ib le for purchas ing and serv ing the beverages . Th is e l im inates the need for you to h i re bar tenders , rent

bars /g lassware, insurance, and a l iquor l i cense.

How can we control our bar costs?Speak wi th your Cater ing Sa les Manager for a cus tom bar package. W e of fer a number o f opt ions f rom a l im i ted bar (what

i s served a t the bar ) , to a t imed bar ( the bar i s on ly open for a cer ta in per iod o f t ime) , or prov id ing a l im i ted number o f

dr ink t i ckets .

What is the average bar bi l l at the hotel?This rea l l y depends on your gues ts ; some groups dr ink very l i t t le and some consume more. As a genera l ru le we can

es t imate 1 dr ink per person per hour that the bar i s open.

Do you have park ing at the hotel?Yes ; there is a parkade di rec t ly underneath the hote l and a l l o f the e levators come s t ra ight to the func t ion f loor . On

weekends park ing is $7.00 ( f la t fee) a l l day f rom 6am -1am. Park ing ra tes are sub jec t to change as the lo t i s managed by a

3rd par ty .



Where are my guests able to smoke?There is a des ignated smok ing area outs ide the f ront o f the hote l .

Do you of fer accommodation for the br ide & groom? What about for other wedding guests?Yes ! Fur ther accommodat ion for your gues ts can be prov ided as a room b lock a t spec ia l g roup ra tes . W hat i s the depos i t

upon book ing? W hen is the f ina l payment due?

Upon book ing we take a 30% depos i t based upon the agreed commi tment . The remainder o f the ba lance is d iv ided in to

inc rementa l depos i t s and the f ina l payment i s due the week pr ior to your wedding.

Do you al low outs ide Decor?Yes , abso lu te ly . W e have a pre fer red vendor l i s t that we par tner wi th and who are very fam i l ia r wi th our hote l . Should you

wish to br ing your own décor or br ing in a vendor not on our pre fer red l i s t , the Event Manager mus t be adv ised. W e may

requ i re proof o f insurance f rom an outs ide vendor depending on the serv ices they are prov id ing.

A l l cand les mus t be in enc losed conta iners . Any decorat ion or s igns mus t be d isp layed wi th suppor t ing equ ipment . Use o f

tacks , s tap les , na i l o r anyth ing that cou ld mark the wal ls i s not perm i t ted. Any use o f smoke, fog or dry i ce wi l l t r igger the

f i re a larm . I t i s the c l ien t ’s respons ib i l i t y to prov ide the hote l wi th advance not ice o f any smoke be ing used. Fa i l ing to in fo rm

the event Manager and ac t iva t ing the f i re a larm sys tem that wi l l resu l t in a $1000 charge to the event hos t . Set up and tear

down t ime is not inc luded in renta l and may be an add i t iona l cos t . P lease adv ise your Event Manager i f you do requ i re

add i t iona l t ime.

Can we have i tems del ivered to the hotel in advance?Yes - You can ar range th is wi th your Event Manager in fur ther deta i l .

P lease ensure proper labe l ing o f a l l de l i ver ies . There is l im i ted s torage space on proper ty ; we are there fore unable to

accept sh ipment ear l ie r than 2 days pr ior to the event . A l l sh ipments are to be de l i vered to the load ing dock . The hote l wi l l

no t rece ive or s ign for cod sh ipments or be respons ib le for sh ipments le f t beh ind. A charge may be app l ied for moving and

s tor ing o f sh ipped i tems.

What are the taxes and gratuity at your hotel? Are there any other costs I should consider? 5% GST

7% PST

10% L iquor Tax

22% Gratu i t y

Socan & Resound Fee Ceremony fee (opt iona l ) .

I f you dec ide to add decor , d j , photobooth , Aud io V isua l equ ipment , e tc - a quote can be prov ided separate ly .

P lease speak to your Cater ing/Event Manager i f you wish to have a deta i led es t imate o f what your wedding cos ts cou ld look

l i ke .

What is a SOCAN/Re SOund fee?This i s the Soc ie ty o f Composers , Authors , and Mus ic Publ ishers o f Canada ( socan) Mus ic Tar i f f Fees and ReSound Fee.

These fees are based on the square footage o f the func t ion space you book . Th is i s a tar r i f tha t i s pa id when any l i ve or

taped mus ic i s used to enhance your wedding ceremony or recept ion. Consu l t wi th your event Manager for spec i f i c pr ic ing.

I f I need a pro jec tor and sc reen who wi l l p rov ide th is? wi l l they be respons ib le for se t t ing i t up?

W e have an in -house aud io V isua l Company ( Fr ishkorn MediaCo) and they are ab le to o f fer packages to you that inc lude set

up and tear down.

What t ime do we have the Event space unt i l?You have the space unt i l 1am ( l iquor l i cense does not perm i t us to serve a lcoho l pas t th is po in t ) . Should you requ i re the

space la ter than 1 :00 AM p lease speak wi th your Cater ing Sa les Manager in advance to d iscuss t im ing and add i t iona l labour

charges .



PREFERRED VENDORS

PHOTO & VIDEO

But ter S tud ios

but ters tud ios .ca

D’so le i l

dso le i l . com

Li fe S tud ios

l i fes tud ios inc .com

Modern Romance

modernromance.ca

rF W eddings

r fweddings .com

Jamie Dela ine

jam ie.de la ine.com

DECOR

Debut Event Des ign

debuteventdes ign.ca

Imagine That Events

imaginethatevents .ca

Ec la t Decor

ec la tdecor .com

Sunam

sunam.ca

FLOWERS

Balcon i F lora l Des ign S tud io

ba lcon i . ca

F lower Fac tory

f lower fac tory .ca

F lower -Z

f lower -z .com

V iv io

v iv io f lowers .ca

RENTALS

A&B Par ty Renta ls

abpar ty t ime.com

Chai r Decor

cha i rdecor .com

Loungeworks

loungeworks .ca

Spruce V in tage Renta ls

sprucerenta ls .com

Bespoke Décor Renta ls

bespokedec or .ca

STATIONARY & FAVORS

Insp i ras ian Creat ions

insp i ras ianc reat i ons .com

Love By Phoebe

lovebyphoebe.com

Soi re t te Macarons & Tea

Soi re t te .com

MUSIC/ENTERTAINMENT

Hot W ax Mobi le Mus ic

hot -wax.com

Beyond Sound

beyondsound.ca

Famous P layers Band

famousplayersband.c om

Mus ica l Occas ions

mus ica loccas ions .ca

Noteab le Enter ta inment

noteab le .net

Ten Soul je rs

tensou l je rs .com

PHOTOBOOTH

Modern F lash Photobooth Co

modernf lash.ca

But ter Photoboo th

but terphotobooth .ca

Storybooth

Storybooth .c a

MAKEUP & HAIR

Denise E l io t t Ha i r & Makeup

denisee l l io t t . ca

Jayne Mar ie Hai r & Makeup

jaynamar ie .com

Margaret La i Ha i r & Makeup

margaret la i . com

ONLINE RESOURCES

www.myweddings .c om

www.weds i te .c om

www.weddings tar .c om

AUDIO VISUAL

FMAV

(P lease ask your Event

Manager for more deta i l and

pr ic ing through our in house

supp l ie r )

WEDDING PLANNERS

Bes t Day Ever

bes tdayevervan.com

Dreamgroup Produc t ions

dreamgroup.com

Epic Events

ep icevents .ca

Shing W eddings

sh ingweddings .c om

Always & Forever

a lwaysandforeverweddings .ca

MARRIAGE OFFICIANTS &

CELEBRANTS

Marry Us

marryus .ca

Modern Celebrant

modernce lebrant .c a

Young Hip and Marr ied

younghipandmarr i ed .com

MARRIAGE

COMMISSIONERS

www.vs .gov.bc .c a/marra ige/ho

wto.h tm l



http://www.myweddings.com/

http://www.wedsite.com/

http://www.weddingstar.com/

L O V E , L A U G H T E R A N DH A P P I L Y E V E R A F T E R



2-9 months out Announce your engagement

Selec t a wedding date

Hire a pro fess iona l consu l tant (determ ine degree o f

invo lvement )

Determ ine type o f wedding you des i re : s ty le , fo rmal i t y ,

locat ion, s ize , t ime o f day

Determ ine budget and how expens es wi l l be shared

Pick top 3 i tems o f impor tance. ( these are the areas you

are unwi l l ing to negot ia te or make sac r i f i ces on; fo r

example : food qua l i t y , outdoor space, and both

ceremony & recept ion in one venue)

Develop a recordkeeping sys tem for payments made &

remainder due

Develop a Cos t Es t imate budget ca lcu la t ing too l

Consol idate gues t l i s ts : Br ides , Grooms and both sets

o f parents

A l i s t - mus t be inv i ted B l i s t - shou ld be inv i ted

C l i s t - n ice to inv i te but not necessary

Dec ide i f ch i ld ren wi l l be inv i ted

Selec t and reserve ceremony s i te

Selec t and reserve o f f i c ia te

Selec t and reserve recept ion s i te

Selec t and order br ida l gown & head p iece

Determ ine Color Scheme and/or theme

Order passpor t , v isa or b i r th cer t i f i ca te , i f needed for

honeymoon or marr iage l i cense

Selec t and book photographer

Selec t br ida l par ty

9-6 months Selec t r ing bearer & f lower g i r l

In form br ida l par ty o f the i r respons ib i l i t i es (dut ies ,

monetary , he lp /ass is tance)

Reserve wedding n ight br ida l su i te

Selec t a t tendants ( inc lud ing RB & FG) out f i t s , shoes and

accessor ies

Selec t and book mus ic ians (ceremony, recept ion,

danc ing)

Selec t and book v ideographer

Selec t and book f lo r i s t

Begin to map out f loor p lan and décor , based on venues

chosen

Create wedding webs i te i f des i red (about you, b r ida l

par ty , event deta i l s , out o f town in format ion, d i rec t ions ,

reg is t ry in format ion, contac t in fo) (Hote l to prov ide

reservat ions webpage which you can inc lude on your

wedding webs i te) Samples to use: mywedding.c om,

theknot .com

Create a l i s t o f DIY pro jec ts and rec ru i t he lp needed

6-4 monthsStar t shopping for each o ther ’s wedding g i f t s

Selec t and secure Decor i tems/des igner

Fina l i ze gues t l i s t

Selec t and order save the dates , inv i ta t ions , thank you

notes , ceremony programs, menus , seat ing cards , thank

you notes , s ignage e tc .

Address and mai l inv i ta t ions

Set date , t ime and locat ion for rehearsa l d inner

Arrange accommodat ions for out -o f - town gues ts

Star t p lann ing your honeymoon

Selec t day o f he lpers : MC, ushers , g i f t tab le / s ign in

book / seat ing a t tendant

Selec t and reserve m isce l laneous serv ices : va le t ,

shut t les , enter ta inment e tc .

Purchase br ida l accessor ies and shoes (Begin to break

in )

Set up br ida l reg is t ry

Begin prepar ing for 1s t dance

4-2 monthsDo menu tas t ing and f ina l i ze se lec t ions

Selec t W edding Cake Des igner , ar range tas t ing, and

order wedding cake

Order par ty favors or se lec t char i t y fo r donat ion

(house-made ed ib le favours can be ordered through

hote l d i rec t l y )

Conf i rm décor deta i l s

Purchase honeymoon at t i re and luggage

Selec t and book wedding day t ranspor ta t i on

Check and comple te b lood tes t and marr iage l i cense

requ i rements

Shop for wedding r ings (have engraved i f des i red)

Cons ider wr i t ing a wi l l o r pre -nupt ia l agreement

Plan ac t iv i t ies for out o f town gues ts

Purchase a t tendant g i f t s

Review and update your g i f t reg is t ry

Star t any DIY pro jec ts

WEDDING PLANNING CHECKLIST



2 months- 6 weeks Mai l inv i ta t ions . Inc lude accommodat ion cho ices , maps

and reg is t ry , in format ion

Mainta in record o f RSVP’s and g i f t s rece ived. Send

thank you notes upon rece ip t o f g i f t

Determ ine ha i rs ty le and makeup

Schedule ha i r , makeup and na i l appo in tments for

wedding day

Fina l i ze accessor ies shopping ( toas t ing g lasses , r ing

p i l low, gues t book , cer t i f i ca te pen, un i t y cand le , favors

e tc . )

Take engagement photos

Check change o f name requ i rements (dr ivers l i cense,

insurance, soc ia l secur i t y , bank accounts , b i l l s ,

subsc r ip t ions e tc )

Selec t a t t i re for ushers , fa thers and any o ther he lp

Dec ide where and when you wi l l have your reg is t ra t ion

tab le

Mai l inv i ta t ions to rehearsa l d inner ( rsvp approx. 1

month f rom mai l date)

Get b lood tes t and hea l th cer t i f i ca te

Obta in marr iage l i cense

Plan when and where to g ive a t tendants the i r g i f t s

Find someth ing o ld , new, bor rowed and b lue.

Fina l i ze your menu, beverage, décor , and a lcoho l order

6 weeks-2 weeks Conf i rm ceremony deta i l s wi th your o f f i c ia te –

communicate th is to venue ( i f there are any spec ia l

requ i rements e tc )

Arrange f ina l f i t t ings (br idesmaids & br ide)

Fina l i ze rehearsa l d inner p lans ; seat ing, p lace cards ,

menu, décor i f des i red

Fina l i ze f lo ra l se lec t ions

Make deta i led t imel ines for : W edding par ty , Serv ice

Prov iders ( inc lud ing day o f co-ord inator ) MC, Hote l

Event Manager

Conf i rm deta i l s & t imel ines wi th vendors

Star t pack ing for your honeymoon

Dec ide i f you want a rece iv ing l ine : i f so , when and

where s tar t wr i t ing your vows

Contac t gues ts who have not RSVP’s yet

Pick up r ings and conf i rm s iz ing is cor rec t

Conf i rm l i s t o f photos wanted wi th photographer

Conf i rm “wants ” wi th v ideographer

Conf i rm song l i s t wi th mus ic ians / DJ , inc lud ing f i rs t dance

Remind a t tendan ts when and where to p ick up out f i t s

Review ha i r , make up and accessor ies wi th br idesmaids

and appropr ia t e vendors

Determ ine ceremony seat ing for spec ia l gues ts and

prov ide l i s t to ushers

Conf i rm f loor p lan(s ) fo r ceremony & recept ion

Fina l i ze seat ing char t & p lace cards – communicate wi th

Hote l

2 weeks-1 week Pick up wedding a t t i re and ensure everyth ing f i t s

Fina l i ze gues t count and in form Event Manager

Gather everyth ing you wi l l need for rehearsa l d inner and

wedding day

Arrange get away car i f des i red

Conf i rm a l l honeymoon reservat ions and exchange money

or get t rave ler ' s cheques

Fin ish pack ing for honeymoon

Rehearsal Day Review l i s t o f th ings to br ing

Put su i t case in get away car

Give Bes t Man or Day o f Co -ord inator remain ing ba lances

needing to be pa id on day o f to vendors

Pack a l l décor / accessor ies and ar range for de l i very

(ar range de l i very /s torage wi th hote l i f needed)

Arrange for re turn o f any renta l i tems

Review ceremony seat ing wi th ushers

Review ceremony procedures / order o f events wi th a l l

invo lved

Prepare/p lan for food on wedding day! (Schedule t ime to

eat or you ’ l l fo rget ! )

Prepare br ida l emergency k i t & touch up k i t s fo r

br idesmaids

Wedding Day Review l i s t o f th ings to br ing

Give Grooms r ing to maid o f honor

Give Br ides r ing to bes t man

Throughout the day, remember to s top and look around to

take in the moment

Relax and en joy; Leave everyth ing e lse up to your

vendors . They ’ re pro fess iona ls for a reason!



140230 mh wedding proposal rtp xtrapages€¦ · whether a traditional wedding or a one-of-a-kind...

Documents