WEDDING MENU Bennett_Wedding Menu.pdf · Determine the total budget for the venue including...

1H OT E L B E N N E T T

W E D D I N G M E N U

2 W E D D I N G M E N U


W ELCO M E

Congratulations on your upcoming wedding!

We are honored that you are considering Hotel Bennett for your special event. Hotel Bennett provides a one-of-a-kind setting where Charlestonian gentility

meets European classic design. Here you’ll find every personal detail addressed alongside bespoke spaces and world-class service.

Let our expert Wedding Specialists guide you through every detail in the planning of your event. We have created menus to delight the most discerning palates and experts who

understand that planning is simply the first step in bringing your vision to life.

Yours in hospitality,

Hotel Bennett Wedding Specialists

TA B L E O F CO N T EN TS

Welcome ..................................................................................................3

Wedding Timeline ...................................................................................4

Wedding Package Overview ....................................................................5

Wedding Package Pricing ........................................................................5

Wedding Tasting Overview .....................................................................6

Passed Hors D’oeuvres .............................................................................9

Displays and Stations ....................................................................... 10-11

Plated Dinner ........................................................................................12

Stationed Dinner .............................................................................. 14-15

Wedding Cake .......................................................................................17

Late Night Snacks and Desserts ....................................................... 18-19

Beverage Selections ...............................................................................20

Welcome Reception................................................................................21

Wedding Day Fare ............................................................................23-24

Farewell Brunch ...............................................................................25-27

Event Locations ....................................................................................29

Catering and Event Information ............................................................30


W ED D I N G T I M EL I N E

Whether you prefer casual or formal, understated or over the top, intimate and small or a gathering of many, Hotel Bennett has a selection of indoor and outdoor settings so you may customize your celebration.

Our wedding experts will help guide you through every detail as you plan for this most special day.

Phase One

Determine the total budget for the venue including ceremony, reception and lunch/dinner

Decide on rehearsal venue, morning after brunch

Review your options for preferred season / month, day of the week, time of the day

Review any special menu needs (ethnic, dietary)

Confirm locations for ceremony, reception and lunch/dinner.

Decide on officiate for ceremony

Establish how many guests will require rooms at the resort and the rates

Contract DJ/band

Contract florist

Contract videographer and/or photographer

Ground transportation requirements for bridal party

Book Wedding Planner if you haven’t done so already

Phase Two (four to six months out)

Send out save the date cards with information on reserving guest accommodations

Meet with a Wedding Specialist to create menus

Meet with Hotel Bennett Pastry Chef to discuss cake design

Decide on linens and table layouts

Make spa appointments and arrangements for hair, makeup, nails

Determine if childcare will be needed on site during celebration

Phase Three (three months out)

Set menu and cake tastings

Confirm guest count

Confirm guest room accommodations needed

Review timeline of the celebration with Wedding Specialist

Finalize seating arrangements


W ED D I N G OV ERV I E WEnhancements Included in all Wedding Packages

Menu Tasting 50 guest minimum

For four guests, three months prior to the wedding date

Selection of House LinensFull length table linens and napkins

Votive Candles

Sparkling Wine Toast and Cake Cutting

Overnight Accommodations for the Bride and Groom

On the night of the wedding

Complimentary Sparkling Wine and Macarons For the newlyweds in their guest room

First Anniversary Stay One-night stay on your first anniversary

Reduced Guest Room RatesFor overnight contracted room blocks

W ED D I N G PACK AG E P R I C I N GPackages include four-hour premium bar, wine service with dinner, and sparkling wine toast

Stations Package 230.00 per guest during peak season | 195.00 per guest during off-peak season

Six Passed Hors D’oeuvres, Salad Station, Two Dinner Stations, Wedding Cake

Plated Package 240.00 per guest during peak season | 205.00 per guest during off-peak season

Six Passed Hors D’oeuvres, Plated First Course, Plated Entrée, Wedding Cake

A D D I T I O N A L W ED D I N G FEES

Valet Event Parking For the Day 18.00 | Overnight 38.00


TAST I N G DAY

Suggestions for a Successful Tasting

We look forward to welcoming you for a tasting. This important event with our Wedding Specialist and culinary team will define the selection of your wedding menus. This is a unique opportunity to impart

your vision to our staff to ensure we are jointly creating your dream wedding into a reality.

The Tasting Will Include:

Hors D’oeuvres – selection of eight options

First Course – selection of two options

Entrée Course – selection of three options

Wedding Cake – selection of three options

Make certain that you have fully discussed the menu. Combining your personal preferences with guidance from your Wedding Specialist will enable you to narrow your choices to a couple of items, and then selecting one. Your wedding is not the time to experiment – we recommend

not deviating from your personal preferences and to allow our Chefs to interpret your personal palate to create an exceptional culinary experience.

Share preferences prior to your tasting. This will allow us to prepare the experience with your unique tastes in mind.

We encourage you to have something light to eat before you arrive to the menu tasting. Once you have tasted each item, please share your thoughts and preferences with your

Wedding Specialist and the Chef. Utilize this time to ask questions and make requests directly with the Chef.

Your Wedding Specialist will take notes on everything that is discussed and decided upon at your tasting. Your tasting will be scheduled at least three months prior to your wedding date. Tasting times are Wednesdays or Thursdays at 2:00 p.m. and 4:00 p.m. With the understanding

that these days and times may not work, we would be happy to consider alternatives to best accommodate your availability.

Your tasting is complimentary for the first four guests 90.00 per each additional guest.


CA N A P ÉSKindly Select Six

6.00 per guest for each additional selection added

COLD-PASSED CANAPÉS

Lamb Tartar with Mint on a Wonton Chip and Radish

Boursin Cheese and Prosciutto Topped with Brandied Cherries

Duck Confit Rillette with Salt-Whipped Truffle

Spicy Tuna Tartar on a Sweet Benne Wafer

Southern Style Deviled Egg with Pickled Vegetables

Poached Jumbo Shrimp with Vodka Cocktail Sauce

Crab Maison en Phyllo

Filet with Roasted Red Pepper, Panna Cotta and Olive Tapenade on a Crostini

California Roll, Jumbo Lump Crab, Avocado, Cucumber, Ponzu Dipping Sauce

Spicy Tuna Roll, Avocado, Black Sesame, Sriracha Mayo

HOT-PASSED CANAPÉS

Apple and Blue Cheese en Phyllo

Crab Beignets with Lemon Aioli

Mini Crab Cake with Spicy Rémoulade

Filet Wellington with Black Pepper Demi-Glace

Fried Oysters with a Creole Mustard Hollandaise

Tempura Shrimp with Sweet Chili Sauce

Fried Goat Cheese with Red Pepper and Apricot

Tomato Tart with Feta and Oregano

Fried Green Tomato with Pimento Cheese

Cleaver-Chopped Chicken with Melted White Cheddar Mini Sandwich

Grit Cake with Cajun Shrimp

Chicken and Waffle Bites

Pork Belly with Pickled Onion and Dijon Aioli on a Wonton

Duck Confit Blini, Chive Crème Fraiche, Radish

Pimiento Cheese and Smoked Bacon Tart

Collard Green Hushpuppies with Creole Aioli


D I S PL AYS A N D R EC EP T I O N STAT I O N SPer guest

Artisanal Charcuterie and Cheese Table with Seasoned Croutons 24.00 per guest

Chilled Seasonal Shellfish with Cocktail Sauce, Remoulade and Shallot Tarragon Mignonette Minimum of 25 per Selection

Poached Jumbo Shrimp 7.00 each

Steamed and Smoked Mussels 5.00 each

Seasonal East Coast Oysters on the Half Shell 6.00 each

Steamed Snow Crab Claws 7.00 each

Sea Scallop Ceviche 7.00 each

Chilled Champagne Poached Split Lobster Tails 12.00 each

Hackleback Caviar Display with Traditional Accompaniments 12.00 per guest

Grilled Vegetables with Hummus, Tzatziki, and Pita Chips 22.00 per guest

ROASTED OYSTERS DISPLAY Minimum of 25 per Selection

Rockefeller - Spinach, Fennel and Herbsaint 8.00 each

Casino - Bacon, Diced Peppers, Celery, Onions and Parmesan Béchamel 8.00 each

Caviar and Cream - Shallot Bechamel Topped with Smoked Trout Caviar 9.00 each

Garlic and Herbs - Broiled in Butter with Cornbread Crumble 7.00 each


R EC E P T I O N STAT I O N S 25 Guest Minimum

POKE BOWL ACTION STATION 54.00 per guest

TA PAS S TAT I O N Choose two proteins 38.00 | Choose three proteins 44.00

Chef inspired small composed plates, designed specifically for your event using seasonal ingredients and proteins of your choice.

Protein Options

Storey Farm’s Chicken

Heritage Pork

Beef Short Ribs

Filet Mignon

Diver Scallops

Atlantic Shrimp

Locally Caught Tuna

Muscovy Duck

Vegetarian

Vegan

Octopus

Base Options

Steamed White Rice

Forbidden Rice

Rainbow Quinoa

Soba Noodles

Mix-Ins

Fresh Sliced Jalapenos

Petite Cilantro

Shredded Kale

Diced Cucumber

Green Onion

Fresh Pineapple

Steamed Edamame

Proteins

Ahi Tuna

Spicy Salmon

Roasted Curry Chicken

Seared Thai Shrimp Salad

Spice Poached Atlantic Shrimp

Sauces

Sesame Oil

Ponzu

Spicy Mayo

Sweet Chili

Sriracha

Japanese Wasabi Dressing


PL AT ED D I N N ERPlated Dinner Includes Freshly Baked Rolls with House-Whipped Butter,

Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea and Iced Tea

FIRST COURSE Kindly Select One

Shellfish Chowder with Crab, Shrimp and Plump Oysters in a Light Tomato Broth and Gremolata

Mushroom Cream with a Truffle Herb Oil Garnish

She-Crab Soup Lemon Chive Oil, Blue Crab Salad

Truffled Cauliflower Soup with Chive Crème Fraiche and Charred Romanesco

Chicken and Dumplings with Braised Greens and Grated Parmigiano-Reggiano

Caesar Salad, Freshly Squeezed Lemon Juice, Garlic Crouton Debris and Grated Parmigiano-Reggiano

Local Greens Salad, Baby Arugula, Julienne Apple and Endive, Creole Mustard Vinaigrette,

Candied Pecans and Blue Cheese Garnish

Bibb Lettuce, Saffron and Port Poached Pear, Spice Roasted Almonds, Shaved Radish, Tarragon Vinaigrette.

Steakhouse Wedge Salad, Baby Iceberg Lettuce, Bacon Lardons, Herb Marinated Tomatoes, Cucumbers, Buttermilk Ranch Dressing

MAIN COURSE Kindly Select One

New York Strip with Roasted Garlic Butter, Grilled Asparagus, and Potato Gratin

Sautéed Local Catch with Creole Sautéed Pepper and Onions and Carolina Gold Rice Risotto

Roasted Chicken Breast with Sauce au Vin, White Wine, Mushrooms, Green Onions and Sweet Potato Puree

Petite Filet with Meunière Butter, Creamed Spinach and Garlic Brabant Potatoes

Seared Salmon with Tomato Concasse, Herbsaint Cream Sauce, Marble Potatoes and Broccolini

Braised Short Rib with Glazed Carrots and Sauce Daube, Pommes Puree, and Pickled Shallot

Saffron Arancini Stuffed with Mozzarella, Breaded and Lightly Fried over English Pea Puree and Marinated Roasted Tomatoes

STEAKHOUSE DUO Additional 18.00 per guest | Kindly Select One

Petite Filet and Maine Lobster Tail with Béarnaise, Creamed Spinach and Garlic Brabant Potatoes

Strip Loin Oscar, Asparagus, Blue Crab and Citrus Hollandaise, Potato Mille-Feuille

Pistachio Crusted Beef Tenderloin and Pan Seared Grouper with Petite Sorrel Salad, Herb Marinated Seasonal Vegetables, Potato Gratin

Braised Short Rib with Pickled Shallot and Seared Sea Scallop in Brown Butter, Parsnip Puree and Roasted Mushrooms


STAT I O N ED D I N N ERStationed Dinner Includes Freshly Baked Rolls with House-Whipped Butter,

Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea and Iced Tea

BUILD YOUR OWN SALAD STATION

Mixed Greens with Pickled Red Onions, Cherry Tomatoes, Sliced Cucumbers, Sunflower Seeds, Candied Pecans, Crumbled Feta, Grilled Cleaver-Chopped Chicken, Chilled Shrimp and Sliced Tuna

with Creamy Roasted Shallot Dressing and Creole Mustard Vinaigrette

ENTRÉE STATIONS Kindly Select Two

For additional entrée, please add 25.00 per guest

CULINARY CHOPPING BOARD

Broiled Side of Local Catch Amandine with Meunière Butter and Lemons

Broiled Salmon Filet with Lemon Caper Beurre Blanc

Steakhouse Cuttings: (chef attendant required for carving stations)

Herb Roasted Beef Tenderloin with Béarnaise and Thyme Jus

Garlic and Thyme Slow Roasted Prime Rib with, Horseradish Cream and Garlic Jus

Baked Salmon en Croute with Dill Cream Sauce

Togarashi Seared Ahi Tuna, Wasabi and Ponzu Sauce

Bourbon Brined Pork Tenderloin, Spiced Apple Chutney

QuailDucken: Quail, Duck and Chicken Breast Stack with Mushroom Jus

ACCOMPANIMENTS Kindly Select One Per Chopping Board Selection

For additional accompaniments, please add 8.00 per guest

Garlic Brabant Potatoes

Au Gratin Potatoes

Creamed Spinach

Brown Butter Mushrooms

Asparagus Spears with Oven-Roasted Tomatoes

Roasted Brussel Sprouts with Creole Spice

Turmeric Roasted Tri-Color Cauliflower


STAT I O N ED D I N N ER

SHRIMP AND GRITS STATION

Seared Atlantic White Shrimp over White Grits with Sweet Corn, Roasted Heirloom Tomatoes, Scallions, and Andouille Sausage Gravy

LOWCOUNTRY BOIL

Andouille Sausage, Shrimp, Littleneck Clams, Sweet Corn, Vidalia Onions and Potatoes in a Spiced Palmetto Beer Broth

PASTA STATION

Spinach Gnocchi with Roasted Garlic Cream Sauce

Butternut Squash Ravioli with Fried Sage

Cavatelli Arrabiata with Spicy Tomato Sauce

Mix-Ins:

Smoked Bacon, Cleaver-Chopped Chicken, Sautéed Shrimp, Olives, Steamed Broccolini Baby Spinach, Toasted Pine Nuts, Chili Flakes, Roasted Mushrooms

Accompanied by Freshly Grated Parmigiano-Reggiano


W ED D I N G CAK E

Vanilla Bean Sponge Cake Filled with Tahitian Vanilla Diplomat Cream and Fresh Berries

Pistachio Cake Filled with Orange Marmalade and Grand Marnier Cream

Double Chocolate Cake Filled with 62% Dark Chocolate Mousse

Charleston’s Red Velvet Filled with Scented Lemon Cream Cheese Buttercream

Lemon Sponge Cake, Guava Passion Fruit Marmalade, Coconut Cream

Almond Cake, Salted Caramel Mousseline, Crush Almond Toffee

Frangelico-Soaked Vanilla Cake, Milk Chocolate Mousseline, Toasted Hazelnut Spread

Almond Cake, Espresso Diplomat Cream, Venezuelan Chocolate Whipped Ganache


L AT E N I G H T S N ACK STAT I O NTwo Hour Display Time

SLIDER STATION Kindly Select Three | 30.00 per guest

All Served with, Bibb Lettuce, Tomatoes, Sweet and Spicy Pickles and Kettle Chips

Roast Pork with Garlic-Jam BBQ Sauce

Mini Crab Cake with Spicy Remoulade

Braised Short Rib with Pickles, Cheddar Cheese, Dijonnaise

Fried Chicken Breast with Comeback Sauce

Blackened Local Catch with Roasted Tomato Aioli

GRILLED CHEESE STATION 20.00 per guest

All Served with Sweet and Spicy Pickles and Kettle Chips

Camembert Grilled Cheese with Prosciutto and Apple

Three-Cheese Blend with Honey Butter on Toasted Brioche

Traditional Cheddar Cheese on Thick Sliced Country White Bread

Pimiento Grilled Cheese on Sourdough

PIZZA STATION 25.00 per guest

Bacon, Roasted Red Pepper, Cheddar, Green Onion Mushroom and Spicy Marinara

Roasted Shiitake, Kale, Truffle Salt, Mozzarella Parmesan Cream

Roasted Tomatoes, Fresh Mozzarella, Basil Pesto

BBQ Chicken, Grilled Red Onion, Scallion, White Cheddar Cheese


L AT E N I G H T S N ACK STAT I O NTwo Hour Display Time

MACARONI AND CHEESE STATION 32.00 per guest

Aged Cheddar Macaroni and Cheese

Pimiento Macaroni and Cheese

Parmesan Mornay Macaroni

Mix-Ins:

Andouille Sausage, Blackened Chicken, Garlic Shrimp, Scallions, Chili Flakes, Roasted Mushrooms, Caramelized Onions

THE JUMBO PRETZELS 22.00 per guest

Classic Buttered and Salted Soft Pretzel with Honey Mustard

Duck Fat Brushed Pretzels with Bacon and Cheddar

Cinnamon and Sugar Dusted Pretzels

DESSERT STATION Kindly Select Four | 20.00 per guest

Lemon Meringue Tarts

Salted Caramel Cream Puffs

Opera Cake, Mixed Berry Tarts

Black Forest Cups Pecan Tarts

Chocolate Duchess

Honey Yogurt Panna Cotta

Coconut Lime Cake


B E V ER AG E S EL ECT I O N S

HOUSE BEER

Budweiser | Bud Light | Michelob Ultra | Corona | Heineken | Stella Westbrook IPA | Coast Kölsch Clausthaler Original N/A | Clausthaler Dry-Hopped N/A

HOUSE WINE

Sparkling Louis Pedrier Brut - Bourgogne, France | Col Mesian Cuvee Rose - Veneto, Italy

White Castlefeder Pertico Pinot Grigio - Delle Venezie, Italy | Proverb Rose -

California Merf Chardonnay - Columbia Valley, Washington

Red Proverb Pinot Noir - Sonoma County, California Terrazas de los Andres

Cabernet Sauvignon “Altos del Plata” - Mendoza, Argentina

PREMIUM LIQUOR Included with Package

Beefeater Gin | Milagro Silver Tequila | Rittenhouse Rye Jefferson Small Batch Tito’s Vodka | Dewar’s Scotch | Bacardi Superior Rum | Captain Morgan Spiced Rum | House Wine | House Beer

ULTRA-PREMIUM LIQUOR Bar Enhancement | 10.00 per guest

Bombay Sapphire Gin | Casamigos Blanco Tequila | Mitchers Rye Bulleit Rye | Grey Goose Vodka | Famous Grouse Scotch | Clement VSOP Captain Morgan Spiced Rum | House Wine | House Beer

SUPREME LIQUOR Bar Enhancement | 20.00 per guest

Nolets Gin | Don Julio Reposado Tequila | Russell’s Rye 6 yr. Jefferson Reserve | Belvedere Intense Vodka | Johnnie Walker Black Scotch

BEVERAGE UPGRADES AND ENHANCEMENTS

Add any Ultra-Premium pour to your bar for an additional 8.00 per guest, each

Add any Supreme pour to your bar for an additional 10.00 per guest, each

Add Red Bull 7.00 per can, on consumption

Custom Signature Cocktail 16.00 per drink

Custom Seasonal Mocktail 8.00 per drink


W ELCO M E R EC EP T I O N Two Hours | 100.00 per guest

BEER AND WINE BAR Featuring a His and Her Signature Cocktail

TWO PASSED CANAPÉS

DISPLAY STATION Kindly Select One Station

GRILLED CHEESE STATION Kindly Select Two



Camembert Grilled Cheese with Prosciutto and Apple

Three-Cheese Blend with Honey Butter on Toasted Brioche

Traditional Cheddar Cheese on Thick Sliced Country White Bread

Pimiento Grilled Cheese on Sourdough

PIZZA STATION Kindly Select Two

Bacon, Roasted Red Pepper, Cheddar, Green Onion Mushroom and Spicy Marinara

Roasted Shiitake, Kale, Truffle Salt, Mozzarella Parmesan Cream

Roasted Tomatoes, Fresh Mozzarella, Basil Pesto

BBQ Chicken, Grilled Red Onion, Scallion, White Cheddar Cheese

SLIDER STATION Kindly Select Two


Roast Pork with Garlic-Jam BBQ Sauce

Mini Crab Cake with Spicy Remoulade

Braised Short Rib with Pickles, Cheddar Cheese, Dijonnaise

Fried Chicken Breast with Comeback Sauce

Blackened Local Catch with Roasted Tomato Aioli

DESSERT DISPLAY Kindly Select Two

Lemon Meringue Tarts

Salted Caramel Cream Puffs

Opera Cake, Mixed Berry Tarts

Black Forest Cups Pecan Tarts

Chocolate Duchess

Honey Yogurt Panna Cotta

Coconut Lime Cake


W ED D I N G DAY R E A DY FA R E

WEDDING MORNING

HOUSE-MADE BREAKFAST SANDWICHES Kindly Select Three | 16.00 per guest

Provolone Cheese, Spinach, and Egg Whites on Whole Wheat English Muffin

Bacon, Egg, and Cheddar Cheese on Buttermilk Biscuit

Ham, Egg, and Swiss Cheese Croissant

Sausage, Egg, and Cheddar Cheese English Muffin

Cajun Breakfast Burrito with Scrambled Eggs and Fresh Salsa in Tomato Tortilla

ASSORTED MINI QUICHES Kindly Select Two | 12.00 per guest

Quiche Lorraine: Gruyére, Green Onion, and Bacon

Quiche Florentine: Spinach, Feta, Chive

Mushroom and Truffle Quiche with White Cheddar Cheese

Roasted Tomato and Goat Cheese Quiche

SMOOTHIE STATION Kindly Select Two | 15.00 per guest

Mean Green: Kale, Cucumber, Granny Smith Apple, and Mango

Berry Blast: Blueberry, Blackberry, Strawberry, Garden Mint and Pomegranate

Tropical Sunrise: Pineapple, Mango, Banana and Passion Fruit

Cold Brew: Banana, Dates, Almond Milk, and Dark Chocolate

Acaí: Mixed Berries, Almond Butter, and Flaxseeds

DISPLAYS

Smoked Salmon Display with Hearts of Palm, Capers, Red Onion, Whipped Cream Cheese and Everything Bagels

14.00 per guest

Parfait Bar: Greek Yogurt, Blackberry Compote, Toasted Almond and Coconut Granola

14.00 per guest

Sliced Fruit, Melons, Citrus and Berries 12.00 per guest

Breads, Muffins, Buttermilk Biscuits and Honey Butter and Berry Compote

15.00 per guest


WEDDING AFTERNOON

PETITE SANDWICH SELECTION 32.00 per guest

Thinly Sliced Beef Tenderloin and Boursin Cheese on Brioche Slider Roll

Citrus and Dill Shrimp Salad on Toasted Sourdough

Herb Goat Cheese and Roasted Red Bell Pepper on Rye Bread

HUMMUS TRIO 16.00 per guest

Mediterranean Hummus with Extra Virgin Olive Oil

Baby Red Beet Hummus with Paprika Oil

Roasted Red Pepper with Garlic and Herb

Served with Baby Carrots and Crispy Pita Chips

THE FARMER’S MARKET 22.00 per guest

Crudité - Fresh Seasonal Vegetables and Dill Greek Yogurt, Hummus, Olive Tapenade, and Crispy Pita Chips

Mint Macerated Fruit Salad - Grapes, Granny Smith Apples, Pineapple, Cantaloupe, and Strawberries

CHEESE AND CHARCUTERIE 30.00 per guest

Regional Variety of Italian Cured Salamis, Prosciutto, and Ham with Pickled Vegetables, Mustards, and Olives

Local and Imported Selection of Cheeses with House Preserves, Local Honey, Fresh Fruit, and a Cracker and Crostini Basket


FA R E W EL L B R U N C H Two Hours | 85.00 per guest

Bloody Mary’s and Mimosas Available at 13.00 each

COLD ITEMS Kindly Select Three

Smoked Salmon Display, Everything Bagels, Whipped Cream Cheese, Capers, Hearts of Palm, Red Onion

Mixed Melon Salad, Midori and Mint Macerated Cucumbers

Chilled Poached Shrimp with Vodka Cocktail Sauce

Green Energy Juice Shooters and Mixed Berry Smoothies

Build-Your-Own Greek Yogurt Parfait Station

BREAKFAST ITEMS Kindly Select Three

Warm Quiche Display: Quiche Florentine and Truffled Mushroom Quiche

Crisp Bacon, Chicken Apple Sausage, Country Pork Sausage

Scrambled Eggs with Roasted Tomatoes, Scallions, and White Cheddar Cheese

Thick Sliced French Toast with Praline Maple Syrup

Brabant Potatoes with Sautéed Peppers and Onions

Buttermilk Pancakes with Sugarman Maple Syrup

ENTRÉE ITEMS Kindly Select Two

Chicken and Waffles with Chili Infused Syrup, Fresh Strawberries, Chantilly Cream

Roasted Potato and Asparagus Hash, Bell Peppers, Scallions (vegan)

Shrimp and Grits: Sautéed Shrimp with Bell Peppers and Andouille Sausage, White Grits

Lemon Basil Chicken Breasts with Tomato Couscous

Roasted Bone-in Ham Carving Station with Pineapple Molasses Glaze

DESSERT

La Pâtisserie Selection including Croissants, Blueberry Muffins, and Lemon Ginger Muffins

Chef Remy’s Choice of Three Petite Dessert Selections: Caramel Cream Puff Pecan Pie with Vanilla Whipped Cream, Almond Pear Boudaloue Tart


T H E N E W YO R K ER Two Hours | 42.00 per guest

Greek Yogurt with Granola and Dried Fruit

Steel-Cut Oatmeal with Cinnamon, Brown Sugar, Local Honey, Blueberries and Pecans

Smoked Salmon Display: Hearts of Palm, Capers, Red Onion, Whipped Cream Cheese and Toasted Bagels

SMOOTHIE STATION Kindly Select Two

Mean Green: Kale, Cucumber, Granny Smith Apple, and Mango

Berry Blast: Blueberry, Blackberry, Strawberry, Garden Mint and Pomegranate

Tropical Sunrise: Pineapple, Mango, Banana and Passion Fruit

Cold Brew: Banana, Dates, Almond Milk, and Dark Chocolate

Acaí: Mixed Berries, Almond Butter, and Flaxseeds

HOUSE-MADE BREAKFAST SANDWICHES Kindly Select Three

Provolone Cheese, Spinach, and Egg Whites on Whole Wheat English Muffin

Bacon, Egg, and Cheddar Cheese on Buttermilk Biscuit

Ham, Egg, and Swiss Cheese Croissant

Sausage, Egg, and Cheddar Cheese English Muffin

Cajun Breakfast Burrito with Scrambled Eggs and Fresh Salsa in Tomato Tortilla

La Pâtisserie Selections to Include Butterscotch Scones, Blueberry Muffins and Lemon Ginger Muffins

Red Ruby Grapefruit with Berries


T H E A L L- A M ER I CA N Two Hours | 45.00 per guest

Scrambled Eggs with Green Onions and White Cheddar

Stacks of Pancakes with Sugarman Maple Syrup

Oven Roasted Red Potatoes with Sautéed Peppers and Onions

Crispy Bacon, Rosemary Ham, and Chicken Apple Sausage Links

Toast Selection: Blueberry and Lemon Ginger Muffins with Honey Butter


Sliced Fruit, Melons, Citrus and Berries

T H E C H A R L ESTO N I A N Two Hours | 49.00 per guest

Poached Eggs with Blue Crab Cakes and Lemon Hollandaise sauce

Chicken Apple Sausage and Andouille Links

Make-Your-Own Grits and Scrambled Egg Bowl (Toppings to Include) Bacon Lardons Pimento Cheese Green Onions Feta, Cheddar Cheese, Diced Ham, Hot Sauce

Pan Seared Local Shrimp - additional 5.00 per guest

Brioche Pain Perdu with Praline Maple Syrup

Sliced Fruit, Melons, Citrus and Berries

Buttermilk Biscuits with Honey Butter; Hot Pepper Jelly; Thin, Fried Chicken; and Sausage Gravy


La Pâtisserie Selection to Include Croissants, Blueberry Muffins, Pain Aux Raisin


E V EN T LO CAT I O N S

From the hotel’s elegant ballroom and stunning outdoor wedding locations reflecting Charleston’s charm and elegance to the world-class overnight accommodations

offered to your guests and bridal party, Hotel Bennett creates a wedding experience you have yet to imagine.

From bridal showers at Afternoon Tea and spa pampering for the ladies to customized celebrations for the gentlemen, let the hotel’s Wedding Specialists assist with all of

your wedding planning needs to ensure a unique ceremony and reception that reflect your personal taste.

CROWN BALLROOM

The hotel’s elegant Grand Ballroom will surpass your dreams with dramatic 30-foot ceilings and arched windows – regional inspired and designed – that overlook Marion Square. Exquisite chandeliers and walls sconces complement the décor. The Grand Ballroom

can accommodate up to 350 guests for a wedding reception.

CAMELLIAS

Inspired by the timeless grace of the Camellia flower. French Art Deco design detail like etched-mirrored ceilings, crystal chandeliers and antique pink stone restored from the

former Charleston Library, exudes a regal and effervescent feminine spirit. The elegant setting is ideal for an intimate bridal shower or tea..

PIAZZA

The Piazza offers an intimate outdoor experience for your event. Exclusively designed for a small ceremony or reception. Guests will mingle and admire the

views of Marion Square and King Street.

THE OBSERVATORY

Located on the rooftop, this unique space provides the ultimate event experience as guests can enjoy a refreshingly original location in which to celebrate.


CAT ER I N G A N D E V EN T I N F O R M AT I O N

GUARANTEES To ensure adequate preparation, a guarantee of the number of persons attending is required by 10:00 a.m. three (3) business days prior to the event day. You will be charged for the guarantee or the number served, whichever is greater. In the event that no guarantee is given, the original number of guests as noted on the banquet event order

will be used for the billing. The hotel will overset banquet rooms by 5% of the food and beverage guarantee associated with said event. Increase in guarantee within the three-business day period will become the set and guarantee.

MEETING ROOM SET-UP The client will confirm the set-up of the meeting space on the Banquet Event Order (BEO).

If significant changes to the set-up are requested after the meeting room has been set by the hotel, a labor fee of 250.00 will be assessed at the discretion of the hotel.

SERVICE & LABOR

All Chef Attendant and Bartender fees are subject to 9% tax. These fees will apply to menu items where indicated with a (*) sign.

Chef Attendant: 200.00 per attendant / 2 hrs. (50.00 per additional hour, (1) chef required per 75 guests)

Coat Check Attendant: 150.00 per attendant (1 attendant per 100 guests)

Additional Banquet Staff: 100.00 per server, per hour (4-hour minimum)

Bartender: 200.00 per attendant / 4 hrs. (50.00 per additional hour, (1) bartender required per 75 guests)

TAXES AND SERVICE CHARGES

Client agrees to pay, in addition to the prices agreed upon, all State and Local Taxes (11% food and beverage and an additional 5% liquor tax — subject to change) and service charges (currently

at 24% — subject to change). Please note the Service Charge is subject to Tax.

SERVE TIME

All breakfast, lunch and dinner buffets are priced for two (2) hours of service. All breaks are priced for one (1) hour of service. In the event you wish to increase the length of service

time, please contact your catering representative for pricing information.

SPECIAL MEAL ORDERS

Special meals are defined as those meals requested in addition to the principal menu. Special meals must be included in the guarantee. Vegetarian and kosher meals are available upon request.

Please notify your catering representative of any other special dietary requests.

OUTSIDE FOOD AND BEVERAGE Neither the client, his/her guests, nor invitees will be permitted to bring food and/or beverages of any kind into the hotel without written permission of the hotel. In the event such permission

is granted, the hotel is authorized to charge for the service of food and beverage.

SPECIAL SERVICES

Should you require entertainment, photography, floral, specialty linen or décor, your catering representative can provide a listing of preferred vendors or assist you in making these arrangements.


CAT ER I N G A N D E V EN T I N F O R M AT I O N

SHIPPING

To ensure efficient handling and storage of materials, boxes must be sent no more than three (3) days prior to the event start date. Items shipped or handled will be billed at 10.00 per box for handling and storage or 250.00 per pallet.

SIGNAGE

The hotel will, unless otherwise instructed, post your program daily in the public areas. All signs must be professionally lettered. Absolutely no signage will be placed in the lobby, guest room floors, or in the elevators. Signage is allowed

anywhere on the Ballroom Level. Please refrain from taping or affixing any signage to hotel property.

PARKING

Valet day parking is 18.00 and 38.00 overnight. This is subject to change. Valet may be hosted by the customer or guests may pay on their own.

DEPOSITS

All mutually agreed upon contracts between the hotel and client will require a deposit based on the value of the agreement.

CANCELLATION In the event of cancellation for any reason, all deposits and payments are non-refundable and

non-transferable. Cancellation fees will also apply according to contract schedule.

FINAL PAYMENT

The total estimated cost of the event is required three (3) business days prior to the event or based on contract agreement. Payment may be made with a credit card, cashier’s check or wire transfer.

AUDIO-VISUAL

State-of-the-art audio-visual equipment and lighting can be arranged through our audio-visual partner, JSAV. Any outside AV company or contractor must provide the hotel with

proof of insurance (COI) and follow all “Vendor Policies and Code of Conduct.”

CHARLESTON NOISE ORDINANCE

Outside venue entertainment hours are until 10:00 p.m. Sunday-Thursday and 11:00 p.m. Friday and Saturday.

LIABILITY

Hotel Bennett reserves the right to inspect and control all private functions. Liability for damage to the premises will be charged accordingly. The hotel does not assume any responsibility for damage

or loss of any articles brought into the hotel, or for any item that is left unattended.

DECORATIONS AND ENTERTAINMENT

Outside Décor Vendors must provide proof of insurance (COI). The Vendors must comply with the “Vendor Policies and Code of Conduct”. Any damage to the property by the vendor the contracted customer will be

held responsible for cost of damages incurred. All décor must be struck immediately following the event unless otherwise arranged with the Catering and Conference Service Manager. All power for Décor Vendors must be

prearranged with the Catering and Conference Service Manager. All fees will be incurred by the resort customer. Load In and Out must be executed based on hotel policies. All vendors must load in and out via the loading dock or specific area. Prior arrangements must be confirmed otherwise above directions take precedence.


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WEDDING MENU Bennett_Wedding Menu.pdf · Determine the total budget for the venue including...

Documents

Transcript of WEDDING MENU Bennett_Wedding Menu.pdf · Determine the total budget for the venue including...