chula vista resort weddings · chula vista resort is honored to offer the following options which...

6 0 8 - 2 5 4 - 6 8 9 8 • c h u l a v i s t a r e s o r t . c o m • w e d d i n g s @ c h u l a v i s t a r e s o r t . c o m

C H U L A V I S T A R E S O R T

Weddings

Tara Draper Photography

“Thank you for helping us prepare for our special day. We would not have had as beautiful of a day without the Chula Vista staff. Everyone was raving about how wonderful the venue was and how much fun they had. We will definitely be returning to Chula Vista and will recommend you to other couples.”

ANNA AND MARK • AUGUST 2016

“We booked at the Chula for an outdoor ceremony and tent reception. Both of them were beautiful! The staff was fantastic including the bartenders, wait staff, and of course our coordinator! Our guests had a blast and we had many comments of “Best food and Best wedding ever!”

ANNA AND TANNER • JUNE 2016

“We looked into Chula Vista because of the location along with the great rooms they had available for our wedding ceremony and reception. This was without a doubt the best choice we made. The food was amazing and everything ran so smoothly. The staff was amazing and I would recommend all of my friends and family to have their wedding here. The wedding coordinator was amazing at what she does and I could not have asked for a better event planner!”

JEN AND JAKE • SEPTEMBER 2015

Twig & Olive Photography

Michelle Martin Photography

Melissa Meyer Photography

Thank you for considering Chula Vista Resor t for your wedding celebration. We have the experience to plan that perfect event and welcome the oppor tunity to make your special day an event to remember.

Choose a Variety of Concepts

F O R Y O U R R E C E P T I O N

BALLROOM RECEPTIONS

Choose from one of our 4 spectacular ballrooms for your grand event. Seating capacities up to 800 attendees. • Grand Ballroom • Conference Ballroom • Riverview Ballroom • Upper Dells Ballroom

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THE TAVERN RESTAURANT

The Tavern Restaurant dining room seats 80-120 people with available full bar ser vice. It looks out onto Cold Water Canyon Golf Course and creates a private and comfor table setting.

KAMINSKI’S CHOP HOUSE (SEMI-PRIVATE)

The ultimate in quality and quantity. Corn-fed, dr y aged cer tified Angus steak, the freshest of ingredients and the highest level of ser vice. Kaminski’s Chop House is also a great location for your rehearsal dinner.

All prices subject to change.


F O R Y O U R C E R E M O N Y

GOLF LAWN

For a breathtaking outdoor ceremony, consider the scenic lawn of Cold Water Canyon Golf Course, featuring great views of the historic course.

RIVERVIEW DECK

Enjoy breathtaking views of the Wisconsin River, surrounded by 100-foot tall Norway pines, located just outside of the Riverview Ballroom.

2 Indoor Options Available.All prices subject to change.

CHAPEL ON THE GREEN

Our newest outdoor venue, located on Cold Water Canyon Golf Course, can accommodate up to 300 guests.

Twig & Olive Photography

Olga Thomas Photography

Inspiration Photo

F O R Y O U R C E R E M O N Y ( c o n t i n u e d )

FAIRWAY GROVE

Located near Chula Vista’s private, two-story house, the Fairway Grove venue offers a secluded, scenic experience in a woodland setting.

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THE TENT AT COLD WATER CANYON

A beautiful white tent that over looks the 18th Fairway at Cold Water Canyon Golf Course. Perfect for outdoor weddings, receptions and dinners up to 300 persons.

Indoor Options Available.All prices subject to change.

Thrive Photography

Paul Toepfer Photography

Perfect for wedding photos, Chula Vista Resor t’s unique location along the scenic Wisconsin River, surrounded by 100-foot Norway pine trees, creates that special setting in which to say “I do,” or for the most elegant wedding reception—indoors or out.

Breathtaking Photographic Setting

4 All prices subject to change.

Left/Center: Twig & Olive Photography | Top/Bottm: Tara Draper Photography | Right: Mellissa Greenwood Photography

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Chula Vista Resort Menu GuidelinesChula Vista Resor t is honored to offer the following options which were created by our culinar y staff of professionals. If you have any special requests, we would be happy to work with you.

MENU PREPARATION

To ensure that every detail is handled in a professional manner, the hotel requires your menu selections to be finalized 30 days prior to your event. You will receive a confirmation of your order on which you can make your final arrangements. Return the confirmation to us with your confirming signature. The hotel will make every effor t to accommodate special dietar y preferences. Remaining food may not be taken from the premises.

BEVERAGE SERVICES

Complete beverage services are available at the resor t. Under Wisconsin State Law, the hotel is the only authorized licensee able to sell and dispense liquor, beer and wine on the premises.

GUARANTEES

In order for your event to be a success, the final guarantee, or exact number of people expected will need to be given to the Catering Manager by 11:00 a.m., fifteen business days prior to your function. If less than the guaranteed number of guests attend the function, the final guaranteed number is still charged. For every function, Chula Vista will set and prepare food 3% above your guaranteed number for functions of 200 or less and 2% over all guarantees of 201 or more. If no guarantees are given, the number on the contract will be used as the guarantee. Final pricing on menu items will be guaranteed 7 days prior to the event.

SERVICE CHARGE & SALES TAX

The hotel will add a customary taxable service charge and 6.75% state and local taxes on all hotel ser vices, food and beverages. Please refer to the Catering Policies and Procedures included with your contract for a complete listing of current policies.

TASTING POLICY

The future bride and groom along with two guests may taste a sampling of their wedding meal. Three entrée choices will be prepared in a sampling serving provided.

DECORATIONS

You may use the decorator of your choice. Feel free to decorate with free-standing flowers, flower petals on the tables, centerpieces, and chair attachments, as long as no adhesive is used. Please do not affix decorations to the walls, windows, floor or ceilings. If you are using candles in your room decor, each candle must be placed inside a non-flammable container and the flame of the lighted candle must be below the rim of the container. We recommend non-scented candles for the enjoyment of your guests.

MOVE–IN/MOVE–OUT

A three-hour move-in time will be provided prior to your star t time for set-up and decoration. This is the time when your DJ, florist and baker can access the space. For example, a reception star ting at 5 p.m. would have a 2 p.m. move-in time. The end time of the event will be 12 a.m., and your one-hour move-out time is midnight to 1 a.m. Decor must be removed from your function space at the end of the event.


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Wedding AmenitiesPrivate reception area

Dining tables, white linens and napkins

Choice of white, yellow or black linen napkins

Guest room for bride and groom

Cake-cutting and service

Microphone and PA system

Complimentar y parking and on proper ty shuttle ser vice

Complimentar y mirrored tiles and votive candles for centerpieces

Exclusive Chula Vista group room rates for your guests

Complimentar y taste test for bride and groom and two guests

Custom menu cards at each place setting

On-proper ty venue coordinator

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Colored Table Linens

Chair Covers

Various Rental Items

Cigar Bar

Boat Cruises

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ASK YOUR CATERING REPRESENTATIVE ABOUT OPTIONAL AMENITIES:

All rates plus taxable ser vice charge and applicable sales tax.


Peer Canvas Photography



Add an extra special touch to your wedding or special event with our rental decor items. If you don’t see what you have been dreaming of, let us know – we love to create!

For prices and any other inquiries, contact our wedding coordinator at 608-254-6898.

Wedding Decor Rentals

MANTEL

HARVEST TABLES

DECORATIVE BARN LIGHTS

BURLAP TABLE RUNNERS

7 All prices subject to change.

For a full list of our rental items, please visit chulavistaresort.com/weddings

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Cocktail ReceptionO P T I O N # 1H O S T B A R P E R P E R S O N

FIRST HOUR EACH ADDITIONAL HOUR $17 $8 Level A House Brands $18 $9 Level B Call Brands $19 $10 Level C Premium Brands *Host Bar per person hourly plan includes unlimited consumption of cocktails ,

bottled beer, wine and soda.

O P T I O N # 2H O S T B A R B Y T H E D R I N K O R D R I N K T I C K E T S

$5.50 per ticket – Level A House Brands $6.50 per ticket – Level B Call Brands $7.50 per ticket – Level C Premium Brands *Ser vice charge and state sales tax are added to all host bars

O P T I O N # 3C A S H B A R – prices are ranges only and are subject to change

$6 - $9 Range Level A House Brands $7 - $10 Range Level B Call Brands $8 - $11 Range Level C Premium Brands $5.50 - $6.50 Range Bottled Beer $6.50 - $10 Range Glass of House Wine *Cash bar prices include sales tax

A minimum of $350 .00 in sales per bartender is required to set up a private bar, or a $75 bartender fee will apply. Combinations of partially sponsored host bars & cash bars available. All rates plus taxable ser vice charge and applicable sales tax.



Cucumber Rain Signature Drink

Infused Water Bar Berr y Spritz Signature Drink John Daley Signature Drink

H A L F B A R R E L S

$325 Domestic - $400 Premium (Ask Wedding Coordinator for options)Special Microbrews available - call for pricing.

S I G N AT U R E D R I N K S

Price varies on drink selection. Custom recipes available.

All photos by Tara Draper Photography

Cocktail Reception (continued)O P T I O N # 1 H O S T B A R P E R P E R S O NLEVEL A HOUSE BRANDS

Includes full liquor rail of house brands, soda, bottled beer, tap beer and house wines included.

LEVEL B CALL BRANDS

Includes full liquor rail of house brands and Korbel, Amaretto, Malibu, Capt. Morgan, Bacardi, Tanqueray, Southern Comfor t, Kessler’s, Smirnoff, Seagrams VO and Dr. McGillicuddy. Soda, premium bottled beer, tap beer and premium wines included.

LEVEL C PREMIUM BRANDS

Includes full liquor rail of house brands, call brands and Kahlua, Dewars, Jose Cuervo, Beefeater, Stoli, Crown Royal, Baileys, Rumple Minze, Goldschläger, Jägermeister and Jack Daniels. Soda, premium bottled beer, tap beer and premium wines included.

I N F U S E D WAT E R B A R $ 1 5 0Add $7 for each gallon of waterCucumber, Blueberr y/Lime, Pineapple/Strawberr y, Lemon

S P E C I A LT Y C O F F E E S TAT I O N $ 7 5Add $50 per urn of coffeeFreshly Brewed Regular Coffee, Freshly Brewed Decaf Coffee, Hazelnut Flavoring, Vanilla Flavoring, Toffee Flavoring, Almond Flavoring, Caramel Flavoring

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A minimum of $350 .00 in sales per bartender is required to set up a private bar, or a $75 bartender fee will apply. Combinations of partially sponsored host bars & cash bars available. All rates plus taxable ser vice charge and applicable sales tax.




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Wine ListBLUSH WINE

CK Mondavi, White Zinfandel $20Wollersheim, Blushing Rose $22

WHITE WINE

CK Mondavi, Chardonnay $20CK Mondavi, Moscato $20CK Mondavi, Pinot Grigio $20CK Mondavi, Sauvignon Blanc $20Wollersheim, Prairie Fume $25Wollersheim, White Riesling $25Beaulieu Vineyards Chardonnay $35Kendall Jackson Chardonnay $41St. Michelle Gewurztraminer $36Pine Ridge Chenin Blanc Viognier $38

RED WINE

CK Mondavi, Merlot $20CK Mondavi, Cabernet Sauvignon $20CK Mondavi Pinot Noir $20Wollersheim, Domaine du Sac $28Kendall Jackson Merlot $41Kendall Jackson Cabernet Sauvignon $41Sawbuck Malbec $40Luminary Red Blend $40 Gundlach-Bundschu “Mtn. Cuvee” $36Raymond “R Collection” $39

SPARKLING

J Roget, Brut $19J Roget, Spumante $19Korbel, Brut $25Mar tini & Rossi Asti $34Schramsberg Brut Rose $80



Top: East Elm PhotographyBottom: Tara Draper Photography

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Hot Hors d’oeuvresPrices are based on 50 pieces..

Open Face Fish Taco – Tri-colored tor tilla & tilapia. $150Bacon Wrapped Pineapple Chicken* $125Tomato, Bacon & Pepperjack Cheese on Puff Pastr y $150Bacon-Wrapped Water Chestnuts* $100Crab Stuffed Mushroom Caps* $125Spanakopita* $125Miniature Quiche* $100Meatballs (BBQ or Swedish)* $100Bacon Cheddar Meatballs* $100Chorizo Meatballs with Adobo Sauce* $125Buffalo Wings w/Bleu Cheese Dressing $100Vegetable Egg Roll with Plum Sauce* $100Pork Egg Roll with Plum Sauce* $100Brie & Raspberr y in Phyllo* $125Hot Spinach & Ar tichoke Dip $95Pork Potsticker* $125

Chilled Hors d’oeuvresPrices are based on 50 pieces.

Mexican Seasoned Shrimp $150Shrimp City Ceviche* $150Beef Wonton Bowls* $125Gourmet Deviled Eggs* $110 Includes Traditional, Avocado, & Tobiko Deviled Eggs

Fresh South of the Border Spring Roll* $125Cherr y Tomato BLT* $100Mini Fruit Kabobs* $100Wild Beef Shooter* $125Blackened Ahi Tuna* $175Roasted Balsamic Cranberr y and Havar ti Crostini* $125Squash Apple Bruschetta $100Candied Jalapeño Canapé $100Watermelon Feta Bites $100Goat Cheese Wrapped Grape Bites $100Brie Prosciutto Honey Crostini $125Caprese Skewer $125Antipasto Skewer $125Pesto Tor tellini Skewers $100

*Available for butler passed items.


Consuming raw or undercooked beef, pork, eggs, fish and seafood can increase the r isk of food borne illness.


Bacon Wrapped Pineapple Chicken

Cherr y Tomato BLT

Crab Stuffed Mushroom Caps

Minimum of 25 persons. Reception service is for one hour.

$13 per person Choose 3 from the list below



Deluxe One Hour Hors d’oeuvres Reception

HOT SELECTIONS

Meatballs BBQ or SwedishHot Spinach DipCrab Stuffed Mushroom CapsBruschetta PlatterPot StickersBacon Cheddar MeatballsBacon Wrapped Pineapple Chicken

COLD SELECTIONS

Fresh Fruit TrayVegetable Tray with DipDeviled EggsTobiko Deviled EggCubed Cheeses, Salami and HamCherr y Tomato BLTsShrimp Ceviche Shooters

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SnacksSer ves between 25-30 people.

Homemade Kettle Chips & Onion Dip $60Tri-colored Tor tilla Chips & Salsa $60Pretzel Rods & Cheese Spread $60Nuts & Bolts Par ty Mix / Popcorn / Salted Peanuts $12/lbAssor ted Mixed Nuts $23/lb

PlattersSer ves between 25-30 people.

Fresh Fruit Tray $95Vegetable Tray with Buttermilk Ranch Dip $80Cubed Cheeses, Salami, Ham and Crackers $110Cheese Spread and Cracker Tray $50Mediterranean Platter : Meat, Cheese, Olives, Grilled Vegetables $150 Antipasto Platter $125Caprese Platter $80Sushi Platter $125


Shrimp Ceviche Shooters

Fresh Fruit Tray

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Culinary Carving SelectionsCulinar y car ving selections are to enhance your reception & hors d’oeuvre parties and are chef attended.The culinar y car ving selections are ser ved with freshly baked mini artisan rolls .

CHEF CARVED PRIME RIB • $375Serves 30-40 people. The centerpiece of a truly special meal. Our boneless prime rib roast is one of the most delicious cuts available. Delicately marbled and carved to perfection.

CLASSIC ROASTED MEDIUM RARE BEEF TENDERLOIN • $325Serves 20-25 people. Served medium-rare with Bearnaise sauce, sautéed mushrooms and creamy horseradish. Served with mashed potatoes.

TOP SIRLOIN CARVED • $225Serves 20-25 people. Juicy, tender and thinly sliced with a Merlot mushroom bordelaise. Served with mashed potatoes.

WHOLE FRESH TOM TURKEY • $125Serves 20-25 people. Golden roasted and carved to order with cranberries, stuffing and herb aioli.

SMOKED BEEF BRISKET WITH JUS LIE • $175Serves 20-25 people. Slow-smoked, hand-carved roast beef brisket with jus lie . Served with seasoned rice.

HERB CRUSTED PORK TENDERLOIN • $200Serves 20-25 people. Herb-crusted tender loin with rosemary/thyme demi. Served with seasoned rice.

SUGAR CURED BAKED COUNTRY HAM • $150Serves 20-25 people. Hear ty sugar cured ham served with honey dijon sauce and mashed potatoes.




Herb Crusted Pork Tenderloin


14All rates plus taxable ser vice charge and applicable sales tax.


Specialty Stations

Below items ser ved with freshly baked artisan rolls and bread. Minimum of 50 persons.

POTATO BAR • $11 PER PERSONYour choice of baked, mashed or tater tots with toppings that include sweet creamy butter, herb butter, spinach ar tichoke dip, chives, bacon bits, sour cream & cheddar cheese.

STIR-FRY OVER THE TOP SAUTÉ STATION • $12.50 PER PERSONChoose from fresh pineapple, water chestnuts, mandarin oranges, fresh vegetables, tomato, vermicelli noodles and chicken. Signature sauces include: teriyaki, sweet & sour, sweet chili and habachi. Chef attended action station.Add Shrimp $7 • Add Steak $5

SUSHI BAR • $16 PER PERSONHand-rolled assor ted sushi with California rolls, spicy crab rolls, vegetarian rolls, and salmon rolls with wasabi, pickled ginger, soy and plum sauce. Chef attended action station.

BRUSCHETTA BAR • $11 PER PERSONTraditional bruschetta ser ved with crostini, fresh baked ciabatta, fresh gorgonzola and parmesan, caramelized pear l onions, balsamic charred por tabella mushrooms, picked cucumbers, fresh mozzarella, sliced tomatoes, olive oil, balsamic glaze & chiffonade basil.

PASTA STATION • $12 PER PERSONCavatappi and penne pasta with alfredo, rosetta, marinara sauce and chicken strips. Guest choice of squash, slivered red onions, carrots, broccoli florets, and bell peppers. Toppings include parmesan, olives, olive oil, and red pepper flakes. Chef attended action station.Add Sliced Kielbasa and Italian Sausage $3 PER PERSON

MAC & CHEESE BAR • $12 PER PERSONWhite cheddar cheese, cheddar cheese, sautéed mushrooms, green peas, fr ied onions, bacon bits, green onions, grilled chicken, salsa, taco seasoning, chili seasoning, red peppers, tator tots, and cappatavi noodles.Chef Attended - $100 per hour


Bruschetta Bar

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Specialty Stations (continued)Below items ser ved with freshly baked artisan rolls and bread.

FIRE AND ICE FISH BAR • $25 PER PERSONAll options served with ruby red grapefruit relish, tomato basil relish, lemon caper aioli, hollandaise sauce, French toast points and assor ted gourmet crackers.

SOUTH OF THE BORDER • $12.50 PER PERSON

GOURMET CRAB DISPLAY • $38Split king crab legs, snow crab legs, seasoned dungeness crab, lump crab meat with accompanying sides, Maryland crab cakes with remoulade sauce, and crab pasta salad. Served with drawn butter, cocktail sauce, hot sauce and lemon wedges.

CHOCOLATE FOUNTAIN • $425Serves 75 people. Our towering fountain of dripping chocolate, seasonal fruit, r ice crispy bars, gaufrettes, marshmallows, pretzels, graham crackers and Oreos.

COLD ITEMSShucked Oysters & Clams - with hot sauce, tequila cocktail sauce and lemon wedges

Shrimp Cocktail - with hot sauce, tequila cocktail sauce and lemon wedges

Lump Crab Meat - with frisee baby greens, cucumber, tomatoes, hard boiled eggs and pea shoots

Smoked Salmon - with capers, diced tomatoes, hard boiled eggs, diced red onions and lemon wedges.

Assor ted Gourmet Sushi

HOT ITEMSBacon Wrapped Scallops

Angels on Horseback - oysters wrapped in bacon with lemon wedges

Devils on Horseback - Dried fruit wrapped in bacon with lime wedges

Stuffed Clams

Southwest Roasted VegetablesZuchini, yellow squash, poblano peppers, red peppers, roast corn, yellow onions, petite flour tor tillas, queso fresco,shredded cheddar, and avocado ranch dressing.

Chicken or Beef FajitaChorizo sausage, bell peppers, onions, Spanish rice, salsa, sour cream, petite flour tor tillas, queso fresco, shredded cheddar, sour cream and salsa roja.


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Plated DinnersTHIS EVENING’S DINNER INCLUDES...Freshly baked ar tisan rollsEntrée of your choice (please choose one)Beverages of coffee, tea or milk

CHOICE OF SALAD:Chula House SaladBlend of crisp lettuce with slices of cucumber and tomato. Topped with fancy shredded purple cabbage and cheddar cheese.

Caesar SaladCrisp Romaine lettuce married with tomatoes, croutons and Parmesan cheese. Served with classic Caesar dressing.

Iceberg Wedge SaladWedge of iceberg lettuce with slices of cucumber and tomato. Topped with shredded purple cabbage and cheddar cheese.

Cranberry WalnutBaby mesclun greens topped with sweet dried cranberries, walnut and crumbled bleu cheese. Served with raspberr y vinaigrette. Add $3 per person

Pear SaladBlend of baby greens and crisp Romaine lettuce with sweet Cabernet poached pears, red onion, and crumbled bleu cheese. Served with balsamic vinaigrette. Add $3 per person





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POULTRY ENTRÉES

California Chicken Chardonnay $23Lightly dusted chicken breast cutlets, English coated and sautéed with shiitake mushrooms, scallions, then deglazed with a California chardonnay. Served with apple bread stuffing and Mediterranean blend vegetables.

Pesto Chicken $26Pesto crusted Frenched breast of chicken atop parsley cream sauce with parsley red potatoes, green beans and shredded carrots.

Grilled Stuffed Chicken Italiano $26Flamekist Italian marinade chicken breast stuffed with roasted red peppers, spinach and cheese. Served with Cream Cavatappi and Chef ’s choice vegetables.

Grilled Honey Lime Cilantro Chicken $25Flamekist lime cilantro marinade Frenched chicken breasts with a touch of honey. Served with coriander jasmine rice and Chef ’s choice vegetables.

Tuscan Garlic Chicken $26Lightly floured seared Frenched chicken breasts with spinach and sun-dried tomato gar lic cream sauce. Served with cream cavatappi and Chef ’s choice vegetables.

Spinach Goat Cheese Hasselback Chicken $26Frenched chicken breast stuffed with spinach and goat cheese and topped with perfectly golden brown mozzarella cheese. Served with butter y lemon gar lic jasmine rice and Chef ’s choice vegetables.

Bourbon Chicken $26Seasoned chicken in an Asian bourbon sauce with a hint of ginger and apple cider ser ved over steamed jasmine rice and buttered baby red potatoes.

Choice of Entrées





Adam Shae Photography

Pesto Chicken California Chicken Chardonnay Baked Garlic Potato Wedges

BEEF ENTRÉES

Roasted Prime Rib Au JusSlow roasted until perfectly tender and juicy. Served with a baked potato, and Chef ’s choice vegetables.8 oz. $33 • 10 oz. $36.

New York Strip $33Diamond flame-kist 10 oz. New York Strip with por t wine demi, gar lic mashed potatoes and broccoli polonaise.

Filet Mignon $40Pan seared 7 oz. beef tender loin with demi, gar lic mashed potatoes and asparagus spears.

Boneless Braised Short Ribs $27Perfectly slow-cooked beef shor t ribs with au jus, parmesan mushroom risotto and buttered green beans & carrots.

Smoked Beef Brisket $28Braised brisket thinly sliced over mashed potatoes with jus lie and Corn O’Brien.

Top Sirloin Steak $29Diamond flame-kist 10 oz. sir loin with por t wine demi, gar lic mashed potatoes and broccoli polonaise.

PORK ENTRÉES

Prosciutto-Wrapped Pork Tenderloin $26Prosciutto wrapped pork tender loins, pan-seared and roasted to perfection. Served on a bed of caramelized balsamic onions atop a brown demi sauce, with cheesy gar lic mashed potatoes and vegetable garnish.

Herb Crusted Pork Chop $26Seasoned herb crusted boneless pork chop atop rosemary veloute with apple bread stuffing, mashed potatoes and whiskey glazed carrots.

Cranberry Wild Rice Stuffed Pork Loin Roulade $26Cranberr y wild rice stuffing all rolled in seasoned pork loin over rosemary demi serve with smashed red potatoes and Chef ’s choice vegetables.

Boneless Braised Short Ribs Herb Crusted Pork Chop

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Top Sir loin Steak

Left: Adam Shae Photography | Center : Tara Draper Photography



SEAFOOD ENTRÉES

Cedar Salmon $30Cedar wrapped salmon with tobiko atop dill chardonnay cream sauce. Served with saffron wild rice and asparagus spears.

Pesto Crusted Salmon $29Pesto salmon lightly topped with seasoned herb panko. Served with saffron wild rice and chefs choice vegetable.

Stuffed Colossal Shrimp $35Three crab stuffed colossal shrimp topped with sherr y cream sauce. Served with cream cavatappi pasta and chef ’s choice vegetables.

Shrimp Scampi $33Jumbo gulf shrimp sautéed in gar lic white wine, finished with a lemon beurre blanc. Served with cream cavatappi pasta and Chef ’s choice vegetables.

Mahi-Mahi $33Blackened mahi-mahi with tropical fruit salsa, Served with Israeli-style cous-cous confetti and Mediterranean vegetables.

Baked Walleye $26Baked walleye with fried capers atop lemon dill cream sauce. Served with mashed potatoes, green beans shredded carrots.

Neuske Bacon Wrapped Scallop $35Signature sea scallop wrapped in Neuske’s of Wisconsin bacon. Drizzled with lemon beurre blanc sauce and accompanied by cheesy mashed potatoes and Chef ’s choice vegetable.

VEGETARIAN ENTRÉES

Chile Relleno $22Fire roasted poblano peppers stuffed with queso fresco and Monterey jack cheese, lightly battered and fried to perfection. Served over salsa roja and salsa verde with Spanish rice.

Grilled Cauliflower $20Seasoned char-grilled cauliflower served over Israeli couscous confetti and vegetable medley.

Portobello Stacker $21Char grilled Por tobello mushrooms with a squash vegetable rice blend atop roasted red pepper coulis.

Creamy Pesto Tortellini $22Our famous creamy pesto made with heavy cream and mushrooms, tossed with cheese tor tellini. Served with a vegetable garnish.


Shrimp Scampi Portobello Stacker Cedar Salmon

Left/Right: Adam Shae Photography



CHOICE OF STARCH (please choose one):

CHOICE OF VEGETABLE (please choose one):

DUO ENTRÉES

Sugar Cured Baked Country Ham and Chicken $30A hear ty cut of sugar cured ham served with honey dijon sauce and a flour dusted chicken breast with chardonnay cream sauce.

New York Strip and Cod $36Diamond flame-kist New York Strip with baked cod.

New York Strip and Chicken $36Diamond flame-kist New York Strip with an herb breast of chicken.

Herb Breast of Chicken & Cod $34Herb chicken breast with baked cod.

Filet Mignon DuosThe Rolls Royce of steak – center cut & grilled to perfection. Filet Mignon with Scallops $46 Filet Mignon with Shrimp $46 Filet Mignon with Lobster Market Price Filet Mignon with Chicken Breast $43

CHILD ENTRÉES (Ages 3-11)

Choose One: Chicken Strips or Mini Corn Dogs $11Served with fruit cup and home-style macaroni & cheese.

Fresh Broccoli Florets & Red PepperRatatouille Squash & ParmesanWhole Fresh Green Beans AlmondineButtered Green Beans and CarrotsWhiskey Candied CarrotsRoasted Red Bell Pepper and CornBacon Brussels SproutsBroccoli Polonaise

Butter y Lemon Garlic Jasmine RiceCavatappi AlfredoSpinach and Pesto QuinoaIsraeli Couscous ConfettiOven Roasted Baby Red PotatoesTwice Baked Potatoes (Add $3)

Cauliflower GratinGar lic Blistered Cherr y TomatoesGrilled AsparagusRoasted Root VegetablesMexican Roasted Zucchini with Queso Fresco & CilantroSpicy Asian Zucchini and Yellow SquashItalian Roasted Gar lic, Mushroom, Tomato & Cauliflower

Baked PotatoParmesan Mushroom RisottoApple Bread StuffingAu Gratin PotatoesMashed PotatoesGarlic Mashed PotatoesBaked Gar lic Potato Wedges


Whiskey Candied Carrots Parmesan Mushroom Risotto

Left/Center : Adam Shae Photography

Filet Mignon with Scallops

HOT DINNER BUFFET - Minimum 50 persons

Dinner buffets include a plated mixed green salad, fresh artisan rolls and coffee, hot or iced tea and milk. Choose any three entrées, two starches and one vegetable $32 Choose any two entrées, two starches and one vegetable $28

Buffet & Family Style Reception Dinners

CHOICE OF ONE VEGETABLE

Fresh Broccoli Florets & Red PepperRatatouille Squash & ParmesanWhole Fresh Green Beans AlmondineButtered Green Beans and CarrotsWhiskey Candied CarrotsRoasted Red Bell Pepper and CornBacon Brussels SproutsBroccoli PolonaiseRoasted Root VegetablesSpicy Asian Zucchini and Yellow SquashItalian Roasted Gar lic, Mushroom, Tomato & CauliflowerMexican Roasted Zucchini with Queso Fresco & Cilantro

CHOICE OF TWO STARCHES

Herb and Apple Bread StuffingWild RiceAu Gratin PotatoesMashed PotatoesGarlic Mashed PotatoesCavatappi AlfredoSpinach and Pesto QuinoaIsraeli Couscous ConfettiOven Roasted Baby Red PotatoesButter y Lemon Garlic Jasmine RiceBaked Gar lic Potato WedgesTwice Baked Potatoes (Add $3)

POULTRYFamous Honey Glazed ChickenHerb Roasted Chicken BreastTequila Lime Roast ChickenRoasted Sliced TurkeyTeriyaki Chicken

PORKPork Loin with Mushroom VelouteHerb Crusted Pork ChopBBQ RibsThai Pulled Pork

VEGETARIANCreamy Pesto Tor telliniCreamy Spinach and Three Cheese Ravioli

BEEFBraised Boneless Shor t RibsHibachi Beef TeriyakiBourguignon Medallians

SEAFOODAtlantic Cod Asiago ProvencalBlackened Mahi-Mahi with Tropical Fruit SalsaAlaskan Salmon with Tomato RelishBaked Cod with Dill Lemon Caper SauceHerb Crusted Cod over Dill CreamCod Polonaise

CHOICE OF TWO OR THREE ENTRÉES




Garlic Blistered Cherr y Tomatoes Bacon Brussels Sprouts

PIG ROAST BUFFET - Minimum 100 personsWhole char roasted boar, chef-car ved right before your eyes. Served with honey dijon and BBQ sauce, with an ar tisan bread bar. Includes baked beans, fresh corn-on-the-cob, cheesy ranch hash browns, homemade kettle chips, Italian pasta salad, coleslaw, fruit salad, fresh fruits and a fresh baked assor ted cookie, r ice crispy and coco bar display for desser t.Add grilled chicken quarters for $5 per person. $38 per person

Center : Tara Draper Photography | Right: Adam Shae Photography

Green Beans Almondine

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DIAMOND WEDDING PACKAGE • $78 PER PERSON One hour hosted bar with premium brands Domestic cheese, sausage & fresh fruit display Butler passed hors d’oeuvres for one hour A champagne toast to star t your event 4 course dinner including duo entrée, any of our four salads, with freshly baked ar tisan rolls and butter Wine service with dinner Additional 1 1/2 hours of host bar with premium brands after dinner has concluded. White spandex chair covers for reception space Chula Vista cake cutting service Complimentar y room for the bride and groom the night of the wedding Custom Designed Entrance Sign

ELEGANT WEDDING PACKAGE • $55 PER PERSON – Most Popular One hour hosted bar with call brands Domestic cheese, sausage & fresh fruit display Hors d’oeuvres for one hour A champagne toast to star t your event 3 course dinner including single entrée, choice of one salad including Chula, Wedge, or Caesar, and freshly baked ar tisan rolls and butter Wine service with dinner Chula Vista cake cutting service Complimentar y room for the bride and groom the night of the wedding

TRADITIONAL WEDDING PACKAGE • $45 PER PERSON One hour hosted bar with house brands Domestic cheese, sausage & fresh fruit display A champagne toast to star t your event 3 course dinner including single entrée, choice of one salad including Chula, Wedge, or Caesar, and freshly baked ar tisan rolls and butter Chula Vista cake cutting service Complimentar y suite for the bride and groom the night of the wedding

Packages may be customized to your preference. For Buffet Wedding Package options, please inquire with your catering manager for pricing.

Chula Vista Wedding Packages



All prices subject to change.Left: Olga Thomas Photography | Right/Center : Tara Draper Photography

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SINGLE ENTRÉESOne entrée per plate.

California Chicken ChardonnayLightly dusted chicken breast cutlets, English coated and sautéed with shitake mushrooms, scallions, then deglazed with a California chardonnay. Served with parsley bread dumplings and a vegetable garnish.

Pesto ChickenPesto crusted Frenched breast of chicken atop parsley cream sauce with parsley red potatoes, green beans and shredded carrots.

Smoked Beef BrisketBraised brisket thinly sliced over mashed potatoes with Au Jus and Corn O’Brien.

Top Sirloin SteakDiamond flame-kist 10 oz. sir loin with por t wine demi, gar lic mashed potatoes and broccoli spear polonaise.

Boneless Braised Short RibsPerfectly slow-cooked beef shor t ribs with jus lie , parmesan mushroom risotto and buttered green beans & carrots.

Herb Crusted Pork ChopSeasoned herb crusted boneless pork chop atop rosemary apple veloute with apple bread stuffing, mashed potatoes and whiskey glazed carrots.

Creamy Pesto TortelliniOur famous creamy pesto made with heavy cream and mushrooms, tossed with freshly poached tor tellini. Served with a vegetable garnish.

Chile RellenoFire roasted poblano peppers stuffed with queso fresco and Monterey jack cheese, lightly battered and fried to perfection. Served over salsa and salsa verde with Spanish rice.

Grilled CauliflowerSeasoned char-grilled cauliflower served over couscous confetti and vegetable medley.


Chula Vista Wedding Package MenuCHOICE OF HORS D’OEUVRES (please choose one):Please select 4 choices. These hors d’oeuvres are for the butler passed options, based on one hour.

Mixed Garden GreensWith crisp cucumber, tomato, carrot, and cabbage with choice of one dressing: home made ranch, French, or Italian vinaigrette.

Iceberg Wedge SaladWith blue cheese, red French & fresh vegetable garnish.

SALADS

Crab Cakes with Lemon DijonSpring Rolls with Sweet & SourPuff ‘Pastr y Stuffed with Cocktail FranksBacon Cheddar MeatballsPork Pot Stickers with TeriyakiBrie & Raspberr y in PhylloCrab Stuffed Mushroom Caps

HOT HORS D’OEUVRESBlackened Ahi TunaAvocado Deviled EggsStuffed Smoked SalmonCherr y Tomato BLTStuffed Smoked SalmonFresh South of the Border Spring RollsRoasted Balsamic Cranberr y and Havar ti Crostini

COLD HORS D’OEUVRES

Caesar SaladWith homemade croutons.

Cranberry Blue Cheese SaladMix of spring greens, dried cranberries, roasted nuts, and bruléed blue cheese with a spiced vinaigrette and seasonal berries. (Add $4)


Chula Vista Wedding Package Menu (continued)DUO ENTRÉESTwo entrées per plate.

Filet Mignon and Chicken ChardonnayThe Rolls Royce of tender loin filet and a grilled chicken breast with chardonnay cream sauce.

Honey Glazed Chicken Breast and Sirloin SteakHoney glazed chicken breast with a diamond flame-kist sir loin steak with por t wine demi.

Roast Pork Tenderloin and Wild SalmonRoasted pork loin with rock salt and olive oil paired with fresh wild cedar-wrapped salmon served with tobiko, ser ved over a wild rice blend and grilled asparagus.

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90 minutes. Based on 75% of final guest count

Hand-Tossed Pizza (2 toppings and party cut) $17

Build-Your-Own-Grilled Cheese Bar $5/person

S’mores Bar $5/person

Fall Delight (Caramel Apple Bar with Mini Pies) $7/person

Taco Bar $16/personTaco Meat, Flour Tortillas, Spanish Rice, Refr ied Beans, Shredded Lettuce, Tomatoes, Sour Cream, Cheese & Guacamole

Chinese Bar $16/personVegetable Lo Mein, Cashew Chicken in Oyster Sauce, Chicken/Vegetable Fr ied Rice, & Mini Vegetable Egg Rolls

Late Night Snacks

Grilled Cheese Bar Hand-Tossed Pizza

Left: Tara Draper Photography

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Bachelor & Bachelorette PartiesBRIDE-TO-BE SPA PACKAGESEnjoy friends and family before the big day! Our outdoor hot springs spa, complimentar y champagne and chocolate covered strawberries are a great way to star t a fun filled bachelorette par ty. Add relaxing and pampering treatments and now you and your guests are making memories!



BRIDAL PARTY RETREAT • $169/PERSONIncludes an Express Relaxation Massage, Express Facial, Express Manicure or Pedicure

START THE PARTY EXPRESS • $79/PERSONIncludes Express Facial and shape and polish on fingers and toes.

MOTHER DAUGHTER DAY • $239/PERSONEnjoy luxurious pampering and much-needed mother-daughter bonding time before the big event! Includes a 50-minute Relaxation Massage, Spa del Sol Signature Facial & full Manicure or Pedicure for the bride and mother of the bride.

Receive 10% off at the Tavern Restaurant, Kaminski’s Chophouse, or Margarita’s, included with all Spa Packages!

GOLF PACKAGESCustomizable golf packages are available for both bachelor and bachelorette par ties. The bachelor or bachelorette plays free! Plus add golf gifts, drink tickets, free range balls, lunch options, & more.

Peer Canvas Photography

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Stay on property and enjoy all Chula vista has to offer. Rehearsal dinners come in a variety of packages at Chula Vista.

KAMINSKI’S CHOP HOUSE

Treat yourself to the sublime pleasures of hand-cut, dr y-aged beef, a variety of seafood delights, well-paired wines, and extraordinar y service, plus over 100 California wines to choose from.

THE TAVERN RESTAURANT

The new Tavern Restaurant at Cold Water Club House Restaurant is designed for weddings and private events. This restaurant features spectacular views of the “elephant” mounds with an open and expansive floor plan.

KILBOURN CITY GRILL

Kilbourn City Grill offers modern pub food and all your favorite drinks in a family-fr iendly setting, featuring wood-oven pizza, tasty appetizers and mouth-watering sandwiches & entrées.

Rehearsal Dinners


Wine & Food Pairing - Featuring local wineriesWisconsin Classics Package - Friday Night Fish Fr y at the TavernMexican Flare Package - Specialized Dinner at Margarita’s Mexican Grill and CantinaTee Time Package - Play a round of golf at Cold Water Canyon before the rehearsal dinner

REHEARSAL DINNER PACKAGES


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ScheduleWe are able to hold space for your Chula Vista Wedding in advance for your wedding date with a signed contract and deposit amount of $2,000, which will act as your commitment to Chula Vista Resor t. This enables us to begin planning your event and reserving your accommodations. Deposits are required to confirm your room rates, event space and dates. Deposits are non-refundable.

SIX MONTHS PRIOR Pre-payment of 50% of estimated total bill is due.

THREE MONTHS PRIOR Pre-payment of 75% of the estimated total bill is due.

ONE MONTH PRIOR reconfirm any sleeping room arrangements.

ONE MONTH PRIOR have final meeting with Catering Manager.

FIFTEEN DAYS PRIOR all final payments are due.

SEVEN DAYS PRIOR by 11 a.m., guaranteed meal counts are due.

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East Elm Photography

12-PIECE ASSORTED BAKERS BASKET • $27 PER DOZENFresh baked muffins, nut and fruit breads, filled pastries or fresh assor ted bagels.

FRESH MINI BAGELS • $24 PER 2 DOZEN

HOMEMADE RAISED SWEET ROLLS • $25 PER DOZEN

SLICED MELONS AND SEASONAL FRUITS (SMALL) • $30Serves approx. 12 people

BAKERY BREAK • $10 PER PERSONLet us show you our Pastr y Chef ’s creams. Assor ted house baked fruit breads, sweet rolls, pastries, Danish, fr ied rolls and more. Served with coffee and hot tea.

CHULA VISTA BREAKFAST BREAK • $13 PER PERSONAssor ted fresh Danish, muffins, bagels, croissants, chilled hard eggs, fresh melons, citrus fruits, and berries. Served with cream cheese, jams, jellies, creamy butter, orange juice, coffee, and hot tea.

BEVERAGES

Freshly Brewed Coffee – Regular or Decaf • $50 Per Urn

Champagne Cocktail/Mimosa Station • $150Includes three bottles of Henri Marchant champagne, fresh orange juice, cranberr y juice, fresh-cut fruit tray, rock candy swizzle sticks, ser ved in a champagne flute. (Serves approx. 20 people)

The Absolut Bloody Mary Station • $190Includes one bottle of Absolut vodka, Bloody Mary mix & all of the condiments and garnishes of long spear pickles, queen stuffed olives, and celer y sticks, with Tabasco sauce. (Serves approx. 20 people)

Chula Vista Gift Opening Menu

28 All prices subject to change.Left: Tara Draper Photography | Right: Thrive Photography

“Thank you again for making our wedding weekend so fantastic! We had an outstanding time and appreciate all of your help with making things go flawlessly.”

ERICA & DOUG • MAY 2015

“Chula Vista and my event coordinator’s attention to detail provided the bride and groom with a stress free wedding day and we had great time!”

GINA & BRYAN • SEPTEMBER 2015

“We got married at Chula Vista. Beautiful, friendly staff, wonderful food, and our wedding coordinator was amazing. I wouldn’t have been able to do it without her. She was so professional, organized, helpful, and made everything stress free. They had great referrals for us for our big day. Thanks to everyone at the Chula Vista for making it the best day of our lives. We appreciated everything. Would recommend to anyone looking for a great place to get married.”

KAYLEIGH & CALE • SEPTEMBER 2015

Crystal Wallen Photography

East Elm Photography

Melissa Greenwood Photography

2501 River Road, P.O. Box 30Wisconsin Dells, WI 53965

608-254-6898

chulavistaresor t.comweddings@chulavistaresor t.com

chula vista resort weddings · chula vista resort is honored to offer the following options which...

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