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Wedding Menus
The Grand Geneva Resort Catering Staff is committed to assisting you with all of the details to make your special celebration an unforgettable occasion. Please select one of the following packages for your special day:
The Romance Package
- Champagne or Wine Toast
- Four Course Plated Dinner
- Artisan Rolls with Butter Roses
- A specially customized Wedding Cake created by our Pastry Chef
- Continental Coffee Station
- Parquet Dance Floor
- White Skirting for your Head Table, Cake Table and Gift Table
- Mirror and Votive Candles for each of your Guest Tables
- Resort Linens and Napkins
- Microphone for your Head Table
- Complimentary Suite for the Bride and Groom
- Complimentary Parking for your Guests
The Grand Package
Upgrade your Romance Package with.....
- One Hour of Open Bar
- Hors d'oeuvres Display
- Selection of Three Butler Passed Hors d'oeuvres
The Extraordinaire Package
Upgrade your Grand Package with.....
- Four Hour Name-Brand Bar
- Selection of Six Butler-Passed Hors d'oeuvres
- Wine Service throughout Dinner
Romance Wedding Menu
First Course -- Select One
Appetizers:
- Spicy Lemon Shrimp
with Minted Cous Cous and Preserved Lemons - Warm Onion, Chevre and Pancetta Tart
with Sautéed Garlic - Chicken and Goat Cheese Struedel
with Marsala Wine Sauce - Wild Mushroom Ravioli
with Roasted Tomato Sauce and Sun Dried Tomatoes - Dungeness Crab Salad
with Cucumber Coulis and Sliced Radishes
Soups:
- Basil Scented Chicken Broth
with Cheese Tortellini - Minestrone
with Pesto and Aged Parmesan Cheese - Tomato Cream
with Roasted Peppers and Rosamarina
Second Course -- Select One
- The Wedding Salad
Assorted Baby Greens in a Raddiccio Cup with Gold Tomato Filets, Toasted Pine Nuts, Dried Cranberries, White Balsamic Herb Vinaigrette - Wild Country Greens
with Artichoke Hearts, Roasted Peppers and Goat Cheese, Laced in a Raspberry Vinaigrette - Arugula and Mixed Green Salad
with Shaved Fennel, Asiago Cheese and Black Olive Focaccia Crouton, Oregano Vinaigrette - Grand Geneva Salad
Six Lettuces Blended with Cucumbers, Marinated Baby Tomatoes and Imported Olives, Honey-Mustard Tarragon Dressing
Main Course -- Select One
- Chicken Renoir
Breast of Chicken Stuffed with Asparagus, Prosciutto and Goat Cheese with Pesto Veloute - Scaloppini of Chicken
Chicken Cutlets Layered with Sautéed Spinach in Lemon Caper Sauce - Pastry Purse Filled with Breast of Chicken and Spinach
With Port Wine Sauce - Sautéed Cod Florentine
Filet of Cod with Sautéed Spinach and White Mushrooms Spanish Lime and Cilanto Sauce - Salmon Chardonnay
Sautéed Salmon Filet in Chardonnay Essence with Tomato Relish - Top Sirloin with Blue Butter
Grilled Top Sirloin topped with Blue Cheese Butter and Red Wine Sauce - Sautéed Medallions of Beef Duxelle
Twin Medallions of Beef Sautéed and Topped with Mushroom Duxelle Port Wine and Shallot Demi Glaze - Filet Mignon Au Gratin
Grilled Filet of Beef Baked with a Blue Cheese and Almond Crust and Borolo Wine Sauce - Duo of Filet and Shrimp
With Red Wine Sauce and Basil Butter - Medallions of Pork Tenderloin
Wth Rosemary-Orange Marmalade - Wild Mushroom Ravioli with Steamed Baby Vegetables
In a Pesto and Mushroom Broth
Desserts -- Select One
- Poached Pears Au Vin Rouge
with Shaved White Chocolate and Cookie Tuille Drizzled with Crème Anglaise - Orange and Passion Fruit Tart
Layers of Passion Fruit and Mandarin Orange Cream, with Macadamia Nuts and Wrapped in Delicate Almond Cake - Twin Pastry Swans
Delicately Brushed in White Chocolate with Lemon Cream on a Pool of Raspberry Melba Sauce - Frangipan and Lemon Tart
Topped with Fresh Berries and Fruit a Mango Coulis and Fresh Whipped Cream - Chocolate Truffle Pyranese
Rich Chocolate Mousse filled with Caramel Served with Raspberry Sauce
Custom Wedding Cakes
Please select from the following:
CAKES: White, Chocolate, Marble, Carrot, Almond, Cheesecake
FILLINGS: Raspberry, Lemon, White Chocolate Mousse, Hazelnut Mousse, Vanilla Cream, Strawberry Cream
FROSTINGS: Fondant, Ganache, Butter Cream, Whipped Cream, Royal Icing, Non-Dairy
Hors d'Oeuvres
- Cold Canapés
- Cherry Tomatoes
with Tarragon Chicken Salad - Deviled Eggs
with Shaved Proscuitto and Asparagus - Seared Ahi Tuna
with Spiced Jicama, Cucumber Papaya Salad - Goat Cheese on Brioche
with Fine Herbs - Smoked Salmon
with Caper Mousseline on Pumpernickel - Imported Proscuito
with Melon - Brie and Grapes
in Baguette - Profriteroles
with Stilton Cheese - Hot Hors D'Oeuvres
- Dijon and Thyme Crab Cakes
with Citrus Mayonnaise - Mushroom Caps
Filled with Crab and Lobster - Southwestern Empanadas
with Salsa Picante - Thai Style Vegetarian Spring Roll
with Sweet and Spicy Dipping Sauce - Miniature French Onion Tarts
- Lime Grilled Swordfish Kabob
- Miniature Beef Wellington
- Breaded Ravioli
with Basil Marinara - Pot Stickers
with Ginger-Soy Dipping Sauce - Sesame Chicken Tenders
Brie Cheese Quiche - Station Additions
To Serve 50 Guests - Sliced Smoked Salmon
With Red Onions, Capers, Chopped Eggs and Toast Points - Wisconsin Cheese and Sausage Display
Served with Assorted Mustards, Crackers and Baguette Croutons - Imported and Domestic Cheese Display
With Fresh Berries, Crackers and Baguette Croutons - Baked Brie Cheese
Served Warm Topped with Toasted Almond, Dried Cranberries, Grapes and Fresh Banquettes - Vegetable Crudite and Relishes
Served with Herb and Blue Cheese Dips
(Included in the Grand and Extraordinare Wedding Packages)
Cocktail Reception Packages
Hosted Bar Priced per person includes: Full Bar offering Unlimited Consumption of Cocktails, Beers, Wines, Soft Drinks, and Mineral Waters for your Guests
Name Brands
Smirnoff, Dewars, Seagrams VO, Beefeaters Gin, Wild Turkey, Bacardi Rum, Jose Cuervo Gold, Korbel Brandy
Premium Brands
Absoult, Chivas Regal, Maker's Mark, Seagrams Crown Royal Bombay Sapphire Gin, Myers Dark Rum, Remy Martin VS, Jose Cuervo 1800
Grand Geneva Resort Policies and Procedures for Weddings
FOOD AND BEVERAGE
All food and beverage prices are guaranteed 90 days from the date of the function. Your Wedding Specialist will be happy to suggest and design menus at your request that will meet specific needs, which may not be addressed in the menu selections. The resort must supply all food and beverages.
SERVICE CHARGES AND TAXES
The resort will add the customary taxable 20% service charge and 5.5% state and local taxes on all resort services, food and beverages.
PAYMENT
A deposit of 10% of anticipated revenues is required with the return of the signed contract. The deposit is non-refundable and will be applied to the final bill. Further deposits will be required. The payment schedule can be discussed with the Wedding Specialist. A credit card authorization is required for any incidental charges incurred.
GUARANTEES
In order for your event to be a success, the guarantee, or exact number of people expected will need to be given to the Wedding Specialist three (3) business days prior to your event. If less than the guaranteed number of guests attend the function, the final guaranteed number is still charged. For every function, the resort will set and prepare food for 5% above your guaranteed number. If no guarantees are given, the number on the contract will be used as the guarantee.
MENU PREPARATION To ensure every detail is handled in a professional manner the resort requires your menu selection and specific requests to be finalized 60 days prior to your wedding. You will receive a banquet event order on which you can make additions or changes and return it to us with your confirming signature.
BEVERAGE SERVICES Complete beverage services are available at the resort. The resort is the only authorized licensee able to sell and serve liquor, beer and wine on the premises. Patrons or guests may not bring beverages of any kind into the resort. In compliance with the Wisconsin Liquor Laws, no alcoholic beverages may be served or sold to any person under the age of 21 or after 2:00 AM.
SEATING ARRANGEMENTS Seating will be at round tables of 10 guests unless otherwise requested. The Wedding Specialist will happily set out your place cards should you have assigned seating. The place card must be in alphabetical order, folded and rubber banded together. The hotel can provide table numbers for each table.
VENDOR SERVICES A pre-determined time for setup or delivery of décor must be established seven days in advance of your function. We ask that the vendors you contract with are made aware that they need to contact the Wedding Specialist to review these details.
The resort will not permit the affixing of anything to walls, floors or ceilings with nails, staples, tape or any other substance unless approval is given by the Banquet Department. The resort will also not permit the use of confetti, confetti cannons, or sparkles.
HOTEL POLICY The resort is not responsible for lost, stolen or misplaced items brought into the hotel. Please assign a personal attendant to gather the items you want to keep i.e. cake knife, server, toasting glasses, guest book and pen, card box, cake pieces or centerpieces.
OFF PREMISE CATERING Our Banquet department can create sophistication and elegance at several locations. Our experienced team will be pleased to help you arrange your special event.
CANCELLATION Should a cancellation occur, the deposit will be forfeited. Events cancelled less than 90 days prior to the scheduled date will be subject to estimated charges.
REVENUE MINIMUMS Revenue minimums for specific Ballroom space will apply. Please check with the Wedding Specialist for a quote.
GUEST SLEEPING ROOMS A block of 15 rooms can be reserved for your out of town guests at a reduced rate, based on availability. Additional rooms can be requested at the current room rates.
