2015 weddings · 520 south michigan avenue chicago, il 60605 312-427-3800 ext. 5077...

520 South Michigan Avenue

Chicago, IL 60605

312-427-3800 Ext. 5077

[email protected]

2015 Weddings The Congress Plaza Hotel

Prices Subject To 21% Service Charge & 10.5% Sales Tax ~ Prices Subject To Change Without Notice

OUR WEDDINGS INCLUDE:

On-site wedding consultant to assist you with all the details

White glove service by our experienced, professional staff

Four Hours of Open Bar

Cocktail reception with a selection of hors d’oeuvres

Champagne Toast & Wine Service with Entre e Course

Four-Course Dinner Menu

Custom Designed Wedding Cake

Freshly Brewed Coffee & Selection of Teas

Complimentary Tasting for Bride and Groom and 2 guests

Complimentary Cake Tasting with Bakery

Floor Length White Linens and Napkins

Gold Chiavari Ballroom Chairs and Dance Floor

4 Votive Candles for Guest Tables

Complimentary suite with Chocolate Covered Strawberries and

a bottle of Champagne for the Bride & Groom on the wedding

night (50% discount of the rack rate applies for Bridal suite

bookings the night before or after the wedding)

Complimentary guestroom upgrade to a Lakeview Room or City

view Suite for the Parents of the Bride & Groom*

(upgrade effective for up to 3 days total)

Complimentary Changing Rooms for Bridal Party*

Complimentary Hospitality Suite with Ceremony*

Special guestroom rate for your wedding guests*

Complimentary Breakfast for Bride & Groom and Parents of the

Bride and Groom

Special Valet & Self-Parking Rates *based on availability

Weddings At The Congress Hotel Dear Bride and Groom,

Congratulations on Your Engagement! We are honored that you are

considering our historic Hotel for your special day. Our experienced,

dedicated, and caring Wedding Professionals will take you through

the planning of your wedding; from your initial visit to choosing the

perfect menu. We look forward to meeting with you and creating

memories that will last a lifetime.

Best Wishes,

Management

OUR UNIQUE SETTING:

The timeless Elegance of the Congress Plaza Hotel’s ballrooms will provide you and your guests the ideal setting for your wedding.

The Gold Room is the perfect place for a dream wedding. Built in the early 1900’s this room has the glamour of old Chicago. Its

French Rococo de cor makes our ballroom quite unique. The charming ambiance of this room will allow your guests to feel as if

they are part of a bygone era. The Gold Room can accommodate between 125-300 guests for wedding, dinner, and dance and up

to 400 guests for wedding ceremony.

The Florentine Room features a gracefully arched ceiling with renaissance style murals, original chandeliers, and exquisite inlay

wood paneling. This is the Hotel’s original ballroom built in 1893. This room sets an intimate and romantic mood for your

wedding ceremony of up to 250 or wedding reception for 50-75 guests.

Our Great Hall features a beautiful view of Grant Park and Buckingham Fountain. The Great Hall can accommodate anywhere

between 375-500 guests, This 8,265 sqft space is ideal to let your imagination run wild!


A Moment in Time Package $105.00 PER PERSON

Includes Your Choice of Two Entrees

For An Additional Entrée Choice Add $10.00 per person

Bar Service 4 Hours of Open Premium Bar

2 Hours of Wine Service During Dinner

Champagne Toast with Entre e Course

Hors d’oeuvres Choice of Four Hors d’oeuvres Served Butler Style

HOT AMERICANA HOT ASIAN ARRAY

traditional rumaki spicy cream cheese won ton

chicken and waffle skewers vegetable shao mai

andoulille sausage and cheese fritter traditional pork pot stickers

chico smoked chicken burrito shrimp and pork shao mai

smokehouse chicken and peach skewer chicken shao mai

italian sausage stuffed cherry peppers crispy vegetable spring rolls

wild mushroom phyllo triangle peking duck spring roll

traditional shrimp toast

HOT INTERNATIONAL COLD/ROOM TEMP

spiced chickpea and zucchini phyllo crisp tapas skewer

chicken samosa blue cheese stuffed dates…on a stick

beef wellington grapes with goat cheese masquerading as truffles

chorizo sausage and boursin stuffed mushroom smoked salmon on pumpernickel; traditional condiments

chicken saltimbocca bites goat cheese, sundried tomato and olive crostini

ancient grains arancini golden tomato and basil shooter

tandoori chicken skewer chicken liver mousse, pickled sweet onion, huckleberries

honey-sriracha chicken meatball


Spring and Summer Soups

Spring and Summer Salads

Spring and Summer Entrées

Fall and Winter Soups

Fall and Winter Salads

baked potato with scallions, cheddar, and bacon

winter squash with kale and pepitas

forest mushroom bisque

white bean soup with chorizo

arugula with shaved fennel, mushrooms, and parmesan; lemon extra virgin olive oil

aromatic and bitter greens with crisp pancetta, dried cranberries, and blue cheese dressing

little gem lettuce, shaved golden beets, pickled red onions, balsamic roasted pears

traditional caesar with romaine hearts, roasted peppers, parmesan, and garlic croutons

VEGETARIAN CHICKEN CHICKEN

tower of truffled white corn polenta with rappini, oven cured tomatoes, grilled portobello mushroom, and sweet corn sauce

grilled double chicken breast with garlic whipped potatoes, asparagus, marinated tomatoes, and sherry cream sauce

pistachio crusted double chicken breast, quinoa pilaf, shaved golden beet and pea tendril salad, and chicken jus lie

FISH BEEF BEEF

rushing waters trout on roasted corn succotash, herb crushed new potatoes, watercress, and lemon butter

marinated flat iron steak with garlic whipped potatoes, grilled asparagus with parmesan, and red wine reduction

grilled NY strip steak with buttermilk crushed potatoes, marinated tomato-watercress salad, and rich mushroom sauce

arugula with shaved fennel, mushrooms, pickled red onions and parmesan; lemon extra virgin olive oil

iceberg wedge with blue cheese, bacon, and scallions

mixed greens, grilled stone fruit, fresh goat's cheese, candied pecans and agrodolce vinaigrette


golden potato and spring leek

chicken tortilla

tomato basil

sweet corn bisque with andouille


Fall and Winter Entrees

Dessert Custom Wedding Cake by The Baking Institute


forest mushroom, asparagus, and leek strudel with chard wrapped quinoa and braised fennel, and roasted beet sauce

michigan dried cherry glazed pork loin chop with herb crushed golden potatoes, old school green bean casserole, and chicken pan gravy

grilled double chicken breast with spaghetti squash, roasted brussel sprouts, and fresh cider-molasses reduction

FISH BEEF BEEF

pan seared great lakes walleye pike, savoy cabbage with broadbent's hickory smoked bacon, fingerling potatoes, and sweet corn sauce

marinated flat iron steak, buttermilk crushed potatoes with thumbalina carrots, and red wine reduction

grilled NY strip steak with savory and sweet potato hash, wilted chard, and rich mushroom sauce


A Night To Remember $120.00 PER PERSON



Bar Service 4 Hours of Open Premium Bar



Hors d’oeuvres Choice of Four Hors d’oeuvres Served Butler Style


traditional rumaki spicy cream cheese won ton

chicken and waffle skewers vegetable shao mai

andoulille sausage and cheese fritter traditional pork pot stickers

chico smoked chicken burrtio shrimp and pork shao mai

smokehouse chicken and peach skewer chicken shao mai

italian sausage stuffed cherry peppers crispy vegetable spring rolls

wild mushroom phyllo triangle traditional shrimp toast

honey-sriracha chicken meatball peking duck spring roll

cuban cigar: flavors of the cuban sandwich in spring roll format crab cakes

cozy shrimp roll: whole shrimp, ground pork, asian herbs, all wrapped in a crispy skin

viet style sugarcane shrimp


spiced chickpea and zuchinni phyllo crisp tapas skewer

smoked chicken and pistachio lady's purse blue cheese stuffed dates…on a stick

chicken samosa grapes with goat cheese mascarading as truffles

beef wellington smoked slamon on pumpernickle; tradtional condiments

chorizo sausage and boursin stuffed mushrrom goat cheese, sundried tomato and olive crostini

chicken saltimboca bites golden tomato and basil shooter

ancient grains arancini smoked duck breast and pickled oyster mushroom crostini

tandori chicken skewer chicken liver mousse, pickled sweet onion, huckleberries







baked potato with scallions, cheddar, and bacon


forest mushroom bisque

white bean soup with chorizo




wilted greens, roasted squash, country ham, apples, toasted walnuts, and cider-molasses vinaigrette


tower of truffled white corn polenta with rappini, oven cured tomatoes, grilled portobello mushroom, and smoked tomato vinaigrette

grilled double chicken breast with boursin whipped potatoes, asparagus, oven cured tomatoes, and sherry cream sauce

pistachio crusted double chicken breast, chard warpped quinoa, shaved golden beet and pea tendril salad, and chicken jus lie

FISH BEEF BEEF

rushing waters trout on roasted corn succotash, herb crushed new potatoes, watercress, and lemon butter

marinated flat iron steak with gruyere scalloped potatoes, grilled asparagus with parmesan, and red wine reduction

grilled NY strip steak with buttermilk crushed potatoes, marinated tomato-watercress salad, and rich mushroom sauce


cascade of heirloom tomatoes, pesto vinaigrette, bibb lettuce, mache



golden potato and spring leek

chicken tortilla

tortellini en brodo

sweet corn bisque with andouille


Fall and Winter Entrees



forest mushroom, asparagus , and leek

strudel with chard wrapped quinoa, and

braised fennel; roasted beets, and roasted

beet sauce

michigan dried cherry glazed double chicken

breast with herb crushed golden potatoes, old

school green bean casserole, and chicken pan

gravy

grilled double chicken breast with

spaghetti squash, roasted brussel sprouts

and leeks, and fresh cider-molasses

reduction

FISH BEEF BEEF

pan seared great lakes walleye pike, savoy

cabbage with broadbent’s hickory smoked

bacon, fingerling potatoes, and sweet corn

sauce

marinated flat iron steak on mushroom-rye

bread pudding with glazed burgundy carrots,

red wine reduction

grilled NY strip steak with savory and

sweet potato hash, and wilted rappini and

fennel, and rich mushroom sauce


An Elegant Affair $135.00 PER PERSON



Bar Service 4 Hours of Open Deluxe Bar



Hors d’oeuvre Choice of Four Hors d’oeuvres Served Butler Style


mini reuben flatbread sandwich korean crisp: korean bbq style pork and spicy kim chi nestled in a wonton cup

andoulille sausage and cheese fritter vegetable shao mai

crab stuffed shrimp wrapped in bacon premium pork pot stickers

chico smoked chicken burrito bbq pork bao bun

smokehouse chicken and peach skewer deluxe crab cakes

negimaki beef roll: marinated beef flank steak and green onion skewer

candied apple pork belly crispy vegetable spring rolls

honey-sriracha chicken meatball sesame ginger chicken cigar: a twist on the spring roll

bierhouse sausage and pretzel skewer cuban cigar: flavors of the cuban sandwich in spring roll format

cozy shrimp roll: whole shrimp, ground pork, asian herbs, all wrapped in a crispy skin

peking duck spring roll

viet style sugarcane shrimp


spicy salami and mozzarella flatbread sandwich blue cheese stuffed dates…on a stick

smoked chicken and pistachio lady's purse grapes with goat cheese mascarading as truffles

artichoke and boursin beignet smoked slamon on pumpernickle; tradtional condiments

beef wellington chile garlic grilled shrimp & prosciutto mascarpone canape

chicken saltimbocca bites rock shrimp ceviche tostada

potato wrapped shrimp tuna tartare with cucumber and mango

shortrib, fig, and blue cheese canape smoked duck breast and pickled oyster mushroom crostini

ancient grains arancini crab and sweet corn salad on brioche

harvest fruit and brie crostada crostino of sheeps ricotta, fennel, and rappini; lemon jam

patatas andalucia skewer of spring asparagus, speck ham, and st. nectaire cheese







baked potato with scallions, cheddar cheese, and bacon


sherried lobster bisque

tortellini en brodo




wilted greens, roasted squash, country ham, apples, toasted walnuts, and cider-molasses vinaigrette


tower of truffled white corn polenta with

rappini, butternut squash, and grilled

portobello mushroom; and charred

onion-thyme jus

spinach, mushroom, and ricotta stuffed

chicken breast with roasted fingerling

potatoes, glazed burgundy carrots and

marsala pan gravy

pan roasted airline chicken breast on a

ragout of potato gnocchi, lacinato kale,

pancetta, and oyster mushrooms; smoked

duck breast croustade

FISH BEEF BEEF

roasted halibut, butternut squash risotto,

braised dandelion greens, frizzled leeks,

and shellfish nage

ancho chile grazed NY strip steak, bacon and

cheddar twice baked potatoes, old school

green bean casserole, and house made steak

mop

grilled delmonico steak with raclette

macaroni and cheese gratin, rappini with

shallots and fennel, roasted oyster

mushrooms, and rich red wine sauce


casacde of heiroom tomatoes, pesto vinaigrette, bibb lettuce, mache


traditional caesar with romaine hearts, roasted peppers, parmesan, and garlic crutons

golden potato, green garlic, and stinging nettle

sherried lobster bisque

tortellini en brodo

sweet corn bisque with andouille and rock shrimp


Fall and Winter Entrées



butternut squash and leek strudel with chard wrapped quinoa, braised fennel, and roasted pear-hazelnut vinaigrette

pan roasted airline chicken breast on winter squash-n-roots hash with crisp parsnip-watercress salad sweet corn sauce, and chive essence

golden potato and chard stuffed airline chicken breast with spaghetti squash, roasted Brussel sprouts and leeks, and cidar-clavados pan gravy

FISH BEEF BEEF

pan seared great lakes walleye pike, savoy cabbage with broadbent’s hickory smoked bacon, fingerling potatoes, and brandied crab bisque

grilled NY strip steak, gruyere scalloped pota-toes, toasted garlic wilted spinach, and whiskey peppercorn sauce

grilled delmonico steak, country ham, buttermilk, blue cheese casserole; creamed kale, tobacco onions, and bordelaise sauce

LAMB mustard crusted double lamb chops with vandovan curry dusted cauliflower and cheddar gratin, garlic rappini, and malt vinegar-mint gastrique


Custom Menus

Allow our chef to custom design a glorious plated first course for you and your guests. Why do the standard crab cakes? You can have a selection created especially for you, for your tastes, after all this day is about the two of you!

STARTING AT $160.00 PER PERSON

Children’s Menu for Those Up to Age 12

$40.00 PER CHILD INCLUDES DRINKS AND CAKE

fresh fruit plate; not the standard syrupy stuff

iceberg wedge with ranch or french dressing; no yucky veggies

children's mac-n-cheese, yes we use Velveeta!

chicken fngers with as many french fries as they want!

kids size hamburger with as many french fries as they want!

PREMIUM BRANDS (Included) DELUXE BRANDS – UPGRADE

$ 10.00 per guest

TOP-SHELF BRANDS – UPGRADE

$ 15.00 per guest

Spirits

Svedka Vodka, Beefeater Gin, Jim Beam,

Dewar’s Scotch, Seagram Seven, Bacardi,

Christian Brothers, Amaretto, Peach

Schnapps, Jose Cuervo

Wine

La Terre Merlot & Cabernet

La Terre Chardonnay

Beer

Budweiser, Miller Lite

Soft Beverages

Soft Drinks, Water, Juice

Spirits

Absolut Vodka, Tanqueray Gin, Chivas

Regal, Jack Daniels, Cuervo Gold, Captain

Morgan Rum, Crown Royal, Amaretto,

Peach Schnapps

Wine


La Terre Chardonnay

Beer

Budweiser, Miller Lite, Heineken, Amstel

Light

Soft Beverages


Spirits

Grey Goose Vodka, Bombay Sapphire Gin,

Crown Royal, Johnny Walker Red, Patron,

Captain Morgan Rum, Disaronno Amaretto

Wine


La Terre Chardonnay

Beer

Budweiser, Miller Lite, Heineken, Amstel

Light & Samuel Adams

Soft Beverages


ADDITIONAL HOUR

Premium

$8.00

Deluxe

$10.00

Top-Shelf

$15.00


Policies

DEPOSITS & PAYMENTS

Deposit of 20% of bill is required at the time of booking. This deposit is non-refundable. Two months prior to the wedding, 50% of the anticipated cost is due. The final estimated payment is due no later than 30 days before your wedding.

FINAL GUARANTEE

A final confirmation or “guarantee” of attendance is required by 9:00 AM, four (4) business days prior to your wedding. This guarantee may not be reduced after this time, but can be increased depending upon availability.

CANCELLATIONS

Should it become necessary for you to cancel your function, any & all advance deposits will not be refunded. Deposits may be applied towards a new function at the sole discretion of the Hotel & is not guaranteed.

120 to 60 days prior to the function, Host shall pay 25% of Hotel’s projected bill

59 to 29 days prior to the function, Host shall pay 50% of Hotel’s projected bill

28 days prior to the function, Host shall pay 100% of Hotel’s projected bill

WEDDING CEREMONY

You have an option of having a Wedding Ceremony on site. Ceremony fee is determined on banquet hall size. The fee includes: Wedding Ceremony set-up (stage, golden Chiavari ballroom chairs, podium), electrical, microphones & site teardown.

Gold Room, (accommodates up to 400 guests) - $3,000

Great Hall (accommodates up to 860 guests)- $2,500

Florentine Room (accommodates up to 300 guests)- $1,200

GUEST ROOMS

We are pleased to secure an allotment of sleeping rooms for your guests at a preferred rate if you so desire. These rates will apply for the weekend of your wedding. We will release these rooms for sale 30 days prior to your arrival. Please have your guests call our reservation department directly to reserve a sleeping room before the release date.

PARKING

The parking garage is owned & operated by Park One. Their fees are posted & subject to change. We can, however, offer your guests discounted parking rates, which are available the night of your wedding. Any guests staying at the Hotel would also have “in & out” privileges with Self Park.

COAT CHECK

The Congress Plaza Hotel can arrange for coat room services for your wedding at applicable current rates. Please contact your Wedding Specialist for details.

REHEARSAL DINNERS, SHOWERS, & POST NUPTIAL BRUNCH PACKAGES

Your Wedding Specialist can offer additional discounts for your Rehearsal Dinner, Bridal Shower, or Post Nuptial Brunch or Breakfast.

SPECIAL REQUESTS

Every wedding is special to the Congress Plaza Hotel. We would be honored to custom create a menu to fit your special needs. Let your Wedding Specialist know of any other services you need to make your day a complete success.


Preferred Vendors

ENTERTAINMENT

Tone Productions Penny Currier – Harpist That’s Entertainment!

(815) 267-8533 (312) 280-7558 (708) 457-1900

www.toneproductions.com www.pennycurrier.com www.thatsentertainmentinc.com

FLOWERS, DRESSES, DE COR, PARTY RENTALS

Macy’s Bridal Scarlet Petal The Wishing Well Florist

(312) 781-3545 (773) 486-0904 (312) 455-9474

Www.macysbridal.com www.scarletpetal.com www.thewishingwellflorist.com

Meetinghouse Companies BBJ Linen

(630) 941-0600 (847)933-5212

www.meetinghouse.com www.bbjlinen.com

HAIR/MAKE-UP

Prette Bridal Hair & Makeup Nancy Vela Hair & Make-Up

(773) 517-8622 (773) 450-8733

www.salonprette.com www.nancyvela.com

INVITATIONS

Cookie Cards Invitations Etc. Invitations by Gina

(847) 501-0778 (630) 859-8809 (630) 525-1100

www.mycookiecards.com www.invetc.com www.invitationsbygina.com

TRANSPORTATION

Safe Limousine Co. Royalty Linousines, Inc. De Ja Vu / Vintage Ride

(773) 227-6903 (708) 229-2944 (708) 229-8742

www.royalty-limo.com www.vintageride.com

PHOTOGRAPHERS, VIDEOGRAPHERS

Timothy Whaley Photography RAG Artistry—Rachael Ann Imagination Photography George Street Photography

(630) 271-1737 (404) 771-8883 (773) 509-1522

www.TWAphoto.com www.ragartistry.com www.imaginationphotography.org www.georgestreetphoto.com

OFFICIANTS

Rev. Daniel L. Harris “I Do” Weddings, Ltd One Fine Day Wedding Officiants

(630) 712-8200 (630)628-3500 (815) 267-8533

www.chicagomarriage.com www.idoweddings.tv www.myonefineday.com

UNIQUE IDEAS

LaFleur Chocolat With You in Mind I Do Photo Booths

(847) 570-9234 (847) 989-4946 (312) 498-8501

www.lafleurchocolat.com www.withyouinmindinc.com www.idophotobooths.com

http://www.twaphoto.com/

2015 weddings · 520 south michigan avenue chicago, il 60605 312-427-3800 ext. 5077...

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