make your wedding a dream come true…. - hilton › resources › ... · make your wedding a dream...

Make Your Wedding

A Dream Come True….

1355 W 20th Avenue Oshkosh, WI 54902 Phone: 920-966-1300

Friday and Sunday Bridal Package 2018

The following services and amenities are included with your Wedding Reception/Dinner

A FREE room for the Bride and Groom the evening of your Reception and 2 additional FREE rooms for your parents or family/friends

A bottle of Champagne and chocolate covered strawberries brought up to your room

Breakfast for 2 the morning after

Champagne Toast for the Head Table

Rooms for your guests at a guaranteed rate

Round tables and chairs

Linen tablecloths and napkins

Skirted head table on risers with microphone

Skirted cake table

Skirted gift table and place card table

Podium or table for guest book

Easels for photo displays

Dance floor

Indoor pool and hot tub open 24 hours (children until 10:00pm)

Also available, our outdoor observations deck that seats up to 400 people. Ask your Sales Representative for details

$400 deposit - for banquet facility rental

Saturday Bridal Package 2018

The Following Services and Amenities are included with your Wedding Reception/Dinner

A FREE room for the Bride and Groom the evening of your Reception and 2 additional FREE rooms for your parents or family/friends

A bottle of Champagne and chocolate covered strawberries brought up to your room

Breakfast for 2 the morning after

Champagne Toast for the Head Table

Rooms for your guests at a guaranteed rate

Round tables and chairs

Linen tablecloths and napkins

Skirted head table on risers with microphone

Skirted cake table

Skirted gift table and place card table

Podium or table for guest book

Easels for photo displays

Dance floor

Indoor pool and hot tub open 24 hours (children until 10:00pm)

Also available, outdoor observations deck that seat up to 400 people. Ask your Sales Representative for details

$700 deposit - for banquet facility rental

4,000 Food Minimum

DINNER

PLATED DINNER ENTREES

POULTRY

Chicken Forestiere 19.95 Sautéed chicken breast topped with a wild mushroom ragout

Chicken Piccata 19.95 Sautéed chicken breast topped with capers

in a lemon white wine cream sauce

Mandarin Chicken 19.95 Sautéed chicken breast with mixed peppers, onions, finished with a mandarin orange sauce

Chicken Saltimbocca 20.95 Sautéed chicken breast in butter topped with

prosciutto, sage and provolone cheese

Chicken Princess 19.95 Sautéed chicken breast in butter topped with

asparagus spears and Monterey cheese

GRASSLANDS

Tenderloin with Brandy Peppercorn Sauce 25.95

Tenderloin filet grilled to perfection topped with a brandy peppercorn sauce

Prime Rib of Beef 23.95 U.S.D.A rib-eye of beef marinated and

slow roasted in rosemary

Steak Neptune 26.95 Tenderloin filet topped with crabmeat and

asparagus served over a pool of béarnaise sauce

Southwest Roasted Pork Loin 19.95 Seasoned roasted pork loin, sliced and served on a

bed of sautéed tri-colored peppers

COMBINATIONS

Tenderloin & Chicken Forestiere 25.95 Grilled tenderloin medallion paired with a sautéed chicken breast

nestled under a wild mushroom ragout

Grilled Tenderloin & Mahi-Mahi 27.95 Grilled tenderloin medallion paired with grilled Mahi-Mahi, topped

with herbed butter and balsamic reduction

Tenderloin & Shrimp 30.95 Grilled tenderloin medallion topped with a mushroom confit paired with jumbo shrimp, adorned with garlic bread crumbs

Chicken Princess & Grilled Atlantic Salmon 22.95

Sautéed chicken breast in butter topped with asparagus spears and Monterey cheese paired with a grilled filet of salmon and

served with fresh tarragon cream sauce

Cranberry Glazed Pork & Baked Haddock 23.95 Pork loin paired with baked haddock with cranberry citrus sauce

and garnished with cranberry chutney and orange

VEGETARIAN

Vegetarian Stir-Fry 16.95 Snow peas, mushrooms, celery, carrots, bell pepper, served over white rice

Eggplant Parmesan 16.95 Seasoned bread crumbs, olive oil, bell pepper marinara, mozzarella cheese, whole grain linguini, basil pesto

Portobello Pesto Tortellini 16.95 Cheese tortellini, parmesan basil pesto cream, ratatouille, portobello mushrooms

A 18% service charge & 5% WI Sales Tax will be added to the above pricing.

Prices and items are subject to change.

SEAFOOD

Grilled Atlantic Salmon 19.95 Grilled salmon served with

a cucumber dill sauce

Roasted Mahi-Mahi 21.95 Served over herb spätzle and a reduced balsamic vinegar sauce

Garlic and Herb Shrimp 22.95 Jumbo shrimp adorned with garlic and herb

served over a pool of béchamel sauce

Lemon Pepper Haddock 19.95 Broiled haddock seasoned with lemon pepper

PLATED DINNERS INCLUDE: House mixed greens with balsamic vinaigrette, choice of vegetable and starch, rolls and butter,

regular coffee, decaffeinated coffee, iced tea or milk

Vegetables Select One:

Green beans almandine Honey glazed baby carrots Broccoli with chive butter

Mediterranean blend

Pacific blend Key Largo blend Bahamas blend

Potato/Starch Select One:

Oven roasted potatoes Rosemary red potatoes

Wild rice pilaf Herb butter red potatoes

Parmesan risotto Twice baked potato (add 1.00)

Premium Choices Caesar salad (add 1.00)

Supper club salad (add 1.00) Fruit cup (add 1.00)

Tomato, basil & mozzarella salad (add 2.00)

Children 10 & under $9.95 Chicken Tender & Fries

Salad Rolls and Butter

Milk OR

Macaronni and Cheese Salad

Rolls and Butter Milk



DINNER BUFFETS

Choice of One Entrée 19.95

Choice of Two Entrees 22.95

Choice of Three Entrees 26.95

Entrees

Chicken Wellington Chicken stuffed with mushroom duxelle and wrapped in flaky

puff pastry with fresh tarragon sauce

Pepper Crusted Chuck Roast Pepper crusted chuck roast. Served with au jus

Roasted Southwest Pork Tenderloin Seasoned roasted pork loin served with

sautéed onions and bell peppers topped with cider mustard glaze

Burgundy Beef Tips Mushroom gravy

Monterey Chicken Monterey jack cheese, avocado, sun-dried tomato coulis

Baked Ham Brown sugar butter sauce

Marinated Mahi-Mahi Ginger and lime

Baked Manicotti Pasta stuffed with herb ricotta cheese

Grilled Atlantic Salmon Grilled salmon served with

cucumber dill sauce

Herb Baked Chicken Traditional herbs and seasonings

Dinner Includes Salad

Select One:

Caesar salad

House mixed greens salad



Potatoes/ Starches / Vegetables Select Two:

Rosemary Red Potatoes Whipped Potatoes & Gravy

Oven Roasted Potatoes Rice Pilaf

Herb Butter Red Potatoes

Garlic & Oil Noodles Herb & Onion Risotto

Rosemary Risotto Duchess Potatoes (add 1.00)

Twice Baked Potato (add 1.00)

Honey Glazed Baby Carrots Whole baby carrots with a touch of honey

Broccoli with Chive Butter Broccoli florets seasoned with chives

Mediterranean Blend Whole green beans, sliced carrots, cauliflower,

onion strips, red pepper strips

Green Beans Almandine Green beans sprinkled with almonds

Pacific Blend Vegetable Sugar snap peas, orange and yellow carrots

broccoli florets

Key Largo Blend Whole green beans, sliced orange and yellow carrots

red pepper strips

Bahamas Blend Whole green beans, yellow sliced carrots, broccoli florets, along with red pepper strips

Served with Assorted Rolls & Butter



RECEPTIONS

FROM THE BUTCHER BLOCK (Designed to Enhance your Hors d’oeuvre Party or Dinner Buffet, Not Sold Separately)

Choice Round of Beef 40 servings 155.00 Slow roasted seasoned U.S.D.A. choice inside round

Brown Sugar Glazed Ham 40 servings 155.00 Slow roasted pit ham glazed with a brown sugar glaze

Roast Turkey Breast 40 servings 155.00 Golden plump turkey breast roasted to perfection and served with a cranberry mayo

All carving stations items served with rolls & appropriate condiments

All carving stations require a 25.00/hour attendant fee.

ACTION STATIONS Minimum of 50

Additional 1.50 per Person, if under the minimum

(Designed to enhance your hors d’oeuvre party or dinner buffet; not sold separately)

Pasta Extraordinaire 9.95 Penne & tortellini pasta sautéed and topped with your favorite sauce.

Choose three: Tuscan red pepper clam sauce, home-style marinara, meat sauce, Alfredo, pesto or marsala cream sauce

Served with garlic bread and breadsticks

Far East Extravaganza 9.95 Stir fried hibachi or sesame style beef, chicken or pork

Fried rice, steamed rice and oriental vegetables. Served with spring rolls

South of the Border Fiesta 10.95 Sizzling fajitas with marinated chicken or beef strips, onions & peppers Served with all the perfect ingredients to build your own fajitas & tacos

Seasoned ground beef, refried beans, shredded cheeses, lettuce, tomatoes, diced onion, Sour cream, salsa, guacamole, warm flour tortillas and hard taco shells

All action stations require a 25.00/hour attendant fee.



COLD DISPLAYS

Vegetable Crudités with Dip Small (30-50) 95.00

Large (90-100) 160.00

Wisconsin Cheese Cheddar, pepper jack,

mozzarella and swiss with assorted crackers Small (30-50) 95.00

Large (90-100) 160.00 Add sausage:

Small (30-50) 115.00 Large (90-100) 195.00

International Cheese

Gouda, Port Salut, French brie, Camembert & gorgonzola, with assorted crackers and fruit

Small (30-50) 115.00 Large (90-100) 195.00

Baked Brie in Puff Pastry

Wheel of brie wrapped in puff pastry and baked until golden brown, with crackers serves (50) 150.00

Bruschetta Display With hummus, tapenade, sundried tomatoes,

bruschetta and fresh baguettes Small (30-50) 105.00 Large (90-100) 155.00

Sliced Fresh Fruit and Berry Display

Small (30-50) 105.00 Large (90-100) 180.00

Whole Smoked Salmon

with water crackers and cucumber dill sauce (Serves 75) 145.00

Whole Smoked Trout

with water crackers (Serves 75) 145.00



COLD HORS D’OEUVRES Priced per 100 pieces

Deviled Eggs 150.00

Cucumber & Boursin Cheese

Sandwiches 150.00 Boursin cheese and sliced cucumber served on a mini bagel

Salami Cornucopias 150.00

Fresh genoa salami rolled and stuffed with our special cheese blend

Mini Savory Chicken Salad Profiteroles 150.00Light French pastry shell stuffed with our homemade chicken salad

Asparagus Wrapped with Prosciutto 160.00

Fresh aparagus, blanched until tender served wrapped in thin slices of Italy’s finest prosciutto ham

Berry & Melon Fruit Kabobs 180.00Seasonal fruits, cubed and skewered

Mini Savory Shrimp Salad Profiteroles 180.00

Light French pastry shell stuffed with our homemade shrimp salad

Chicken Saltimbocca Roulade 185.00 Sliced chicken breast with prosciutto, fresh sage and provolone cheese,

served a top a garlic herb crostini

Pork and Proscuitto Roulade 180.00 Thinly sliced pork, proscuitto ham, slivers of pistachio nuts, and caramelized onions

served a top a garlic herb crostini

Finger Sandwiches 190.00 Assorted meats & potato rolls

Shaved Prime Rib Sandwiches

With Boursin Cheese 210.00

Antipasto Skewers 270.00 Mozzarella cheese threaded on a skewer with diced artichoke heart, kalamata olives, and sun-dried tomato

Shrimp on Ice – market price With lemon wedges & cocktail sauce

Crab Claws – market price

With lemon wedges & cocktail sauce

Served Butler Style 25.00 per hour per server



HOT HORS D’OEUVRES Priced per 100 piece

Cocktail Franks 130.00

Miniature cocktail franks smothered in a BBQ sauce

Mini Corn Dogs 130.00 Served with ketchup

Toasted Ravioli 150.00 Served with marinara sauce

BBQ Meatballs 150.00

Barbecue sauce

Swedish Meatballs 150.00 Dill and sour cream sauce

Cranberry Meatballs 150.00

With a glaze of onion, chive, orange, cranberry, spices

Hot Wings with Bleu Cheese 150.00 Original style, deep fried, hot wings

Wisconsin Bratwurst 150.00

Cooked in Wisconsin’s very own Miller beer with onions and served with mustard

Mozzarella Sticks with Marinara 150.00 Breaded batons of Wisconsin mozzarella

Bacon Wrapped Water Chestnuts 160.00

Water chestnuts lightly coated with bread crumbs and then gently wrapped with bacon

Chicken Strips with Ranch and Honey Mustard Dressing 170.00 Lightly breaded chicken fillet

Vegetarian Egg Rolls with Sweet & Sour Sauce 180.00

Start with a delicious egg roll wrapped around diced cabbage, celery, mushrooms, carrots, water chestnuts and finished with a dash of soy sauce

Southwest Chicken Egg Roll with Southwestern Ranch Sauce 180.00

Tender pieces of chicken breast, Monterey jack cheese, jalapeno, red peppers, and black beans all in a deep fried tortilla

Served Butler Style

25.00 per Hour per Server. To assist you with your planning:

Light Hors d’oeuvres (4-6 pieces per person) Medium Hors d’oeuvres (7-10 pieces per person)

Heavy Hors d’oeuvres (11-15 pieces per person)

14 inch Cheese Pizza 14.00/pizza Wisconsin Mozzarella Cheese and Our Homemade Pizza Sauce

Add Pepperoni, Sausage, Ham, Bacon, Tomatoes, Black Olives, Bell Peppers, Pineapple or Onions/1.50 per topping



BEVERAGE INFORMATION

DRAFT BEER KEGS ½ Barrel Domestic $300.00

½ Barrel Premium/Import – Market Price

SODA $2 each Based on consumption

WINES AND CHAMPAGNES House Wine- Canyon Road

Merlot, Cabernet Sauvignon, Chardonnay, Pinot Noir, Moscato

$20 per bottle If You Desire Hand Passed Wine, Please Allow 4 Glasses Per Bottle.

BAR SET-UP & LABOR

Bar Set-up

50.00 per Bar (One Bartender per Bar) Includes: bar table ice, fruit, napkins, glasses, stir sticks & picks

Bartenders will be furnished at no charge if the sales amount averages more then 100.00

per hour period. If sales are less then 100.00 per hour

the charge will be 25.00 per bartender per hour. Bartenders requested for less than a one hour period will be charged 25.00 service fee per bartender. Bartenders requested over our normal staffing will require a charge of 25.00 per bartender per hour.

Cocktail service will be charged a 20.00 per hour per Cocktail service.

Cash Bars Will be charged for bar set-up and labor unless minimum sales are met,

and all drinks will be charged to the guests on a per drink basis.

Host Bars Will be charged for bar set-up, labor unless minimum is met, and drinks will be charged to the host on a per drink basis.

The beverage total is also subject to 5% Wisconsin Sales Tax and an 18% Service Charge.

GENERAL INFORMATION & POLICIES

Rooms Our Ballroom will accommodate a maximum of 400 guests for a buffet or sit down style dinner and up to 500

guests for an Hors d’oeuvres reception.

Payment For Friday and Sunday Weddings a $400.00 deposit is due with the signed contract which is applied to the banquet facility rental. For Saturday Weddings a $700.00 deposit is due with the signed contract which is

applied to the banquet facility rental. Should you cancel, all deposits are non-refundable.

Menu Guarantees

Details should be completed approximately two months prior to the event. At this time you will meet with Sales, Food and Beverage and the Chef. Please call for an appointment. Final menu selection and special

requests should be submitted to the Sales Department two weeks prior to the scheduled event. Confirmation of final attendance counts and full payment is due 6 working days prior to your event. This number is considered

your final guarantee. Menu prices are guaranteed 90 days out.

Sales Tax & Service Charge

A State Sales Tax of 5% will be added to your account, unless a tax exempt certificate is presented to the Hilton Garden Inn of Oshkosh three days in advance. A service charge of 18% will be applied to all food and beverages charged to your account, this service charge is taxable by law.

Wedding Planner Checklist

ATTIRE

Wedding Gown

Bridal Crown and Veil

Bride’s Shoes

Something Old

Something New

Something Borrowed

Something Blue

Sixpence for Her Shoe

Hair and Make Up

Groom’s Tux

Groom’s Shoes

Best Man Attire

Groomsmen Attire

Maid of Honor dress

Bride’s Maids Dresses

Flower Girl Dress

Flower Girl Basket

Ring Bearer Pillow

Alterations

Cleaning

Pressing

Unity Candles

Religious Attire

____________ CEREMONIAL ITEMS

Rings

Candles

Aisle Runner

Pew Arrangements

Religious Items

_____________ STATIONARY

Invitations

Program

Location Map

Place Cards

FLORALS

Bride’s Bouquet

Maid of Honor Bouquet

Flower Girl Basket

Bride Maids Bouquets

Corsages

Boutonnieres

Floral Arrangements

Centerpieces

________________

ACCESSORIES

Guest Book and Pen

Goblets/Flutes

Cake Knife

Bells

Ribbons and Balloons

Decorations

_______________ PERSONAL ASSISTANT

Officiant

Wedding Coordinator

Rent It Agent

Limo Driver

Bartender

Musicians/Soloist/DJ

Calligrapher

________________

GIFTS

To One Another

To Parents

To Kids

To Best Man

To Maid of Honor

To Wedding attendants

To Out of Town Guests

PHOTO AND MEDIA

Newspaper Announcement

Videographer

Photographer

Personal Guest Cameras

Film and Developing

Photo Framing

Photo Albums

__________________ FOOD/BEVERAGE

Engagement Party

Rehearsal Party

Pre-Reception Snacks

Bar

Non-Bar Beverages

Wedding Cake

Ceremony Site

Reception Hall

Guests Accommodations MUSIC

Prelude

Ceremony

Reception

______________ MISC.

_____________

_____________

_____________

Wedding Time Table Six to Twelve Months

Decide on a budget; discuss sharing of the expenses

Decide what type of wedding you want to have

Choose the location of the ceremony

Discuss alternative dates with the officiant

Arrange for pre-marital counseling

Decide on the size of your wedding party and choose the attendants

Select your gown and veil

Select attendant’s attire

Choose a reception site

Select a caterer

Plan reception details

Have engagement photos taken

Select music for the reception

Select a florist

Select a videographer

Compile invitation list

Discuss gown colors and styles for the mothers of the bride and groom

Four to Six Months

Select the men’s formal wear

Select ceremony musicians and music

Make honeymoon plans

Decide on a new living arrangement; buying or renting?

Register for gift registries

Order invitations, bridal stationary, programs and napkins

Professionally prepare and print map to include in invitations

Set aside hotel rooms for out of town guests

Have physical exams and update immunizations

Buy Wedding rings

Two to Four Months

Reserve rental items; arches, lines, canopy

Arrange rehearsal dinner

Shop for trousseau and apparel for honeymoon

Address wedding invitations

Review and finalize floral arrangements

Buy attendants gifts and gifts for each other

Buy bride’s and attendant’s shoes, send to the dyer

Order wedding and groom’s cake

One to Two Months

Mail invitations

Call all your contracted services to confirm arrangements

Final dress fitting for the bride and attendants

Confirm the honeymoon reservations

Select reception decorations

Select ceremony accessories

Select personal accessories

Arrange a bridesmaids luncheon

Buy a marriage license

Two Weeks

Schedule appointment for hair stylist etc.

Invite wedding party and guests to rehearsal dinner

Move your personal and mutual belongings into a new home

Review reception seating and order place cards

Confirm out of town guests lodging

Confirm wedding party transportation

Record gifts as you receive them and send out thank you cards

Schedule a caterer for gift opening

Arrange for a gown cleaning and bouquet preservation

One to Two Weeks

Pick up the wedding rings, check the engravings and size

Final consultations with the florist, musician, photographer

Give the final guest count to the caterer

Remind men to pick up their formal attire

Make wedding day schedule and give all attendants a copy at the rehearsal dinner

Relax the day before

make your wedding a dream come true…. - hilton › resources › ... · make your wedding a dream...

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