hotelportofino.com | 800.468.4292260 Portofino Way, Redondo Beach, CA 90277

Weddings

F O R E V E R S T A R T S

at the Portofino

Whether it’s a couple’s first special day, the renewal of vows or an encore

wedding, The Portofino Hotel & Marina offers a spectacular water front

location. Get married here and sail away.

The Portofino Hotel & Marina can customize a variety of wedding packages,

including your seaside wedding ceremony, ballroom reception, rehearsal

dinner, bridal luncheons, groomsmen outings, and farewell brunches. Our

professional catering services team will assist with all aspects of the wedding

planning process.

S E A S I D E

Ceremony Package

Spectacular Ocean View Location

Wedding Arch

White Vienna Garden Chairs

Wedding Day Dressing Room for the Bride & her Attendants

Gift & Guest Book Table

Citrus Flavored Water Station

I N T I M AT E W AT E R F R O N T D I N I N G R O O M S A R E A V A I L A B L E F O R

T H E R E H E A R S A L D I N N E R A N D F A R E W E L L B R E A K F A S T .

T H E R E H E A R S A L D AT E A N D L O C AT I O N W I L L B E C O N F I R M E D

A P P R O X I M AT E LY 3 0 D A Y S O F T H E W E D D I N G D AT E .

W E D D I N G

Venues

S E A S I D E L A W N

Tucked away in a storybook setting overlooking the Pacific this one-of-a-kind ocean-view

location provides a breathtaking backdrop to exchange vows for dream weddings with

refreshing sea breezes and sun-kissed sunsets. It also serves as an ideal location for a cocktail

hour before the reception.

B A Y S I D E B A L L R O O M

Our grandest of two beautifully appointed ballrooms, complete with panoramic views of the

Pacific Ocean and floor to ceiling windows, offers the ultimate chic ambiance for weddings.

P A C I F I C B A L L R O O M & T E R R A C E

This is the ideal backdrop setting for a romantic California wedding. The room has an outdoor

terrace and plenty of space for a proper ball, complete with stunning views for your guests to

gaze at as they dance the night away. This room can be used as two separate venues to offer

charm and elegance for a smaller more intimate wedding.

Reception

350

220

100

100

80

60

40

-

200

Dimensions

74’ x 69’

49’ x 65’

23’ x 45’

26’ x 45’

69’ x 19’

36’ x 19’

33’ x 17’

33’ x 17’

-

Ceiling Ht.

9’5”

9’5”

9’5”

9’5”

8’

8’

8’

8’

-

P A C I F I C & B A Y S I D E

Ballrooms

I

Ocean View

Marina View

Ocean View

Terrace

Terrace

Pacific Ballroom

Bayside Ballroom

Culinary CenterII

Bayside Ballroom

Pacific Ballroom

Pacific I

Pacific II

Ocean Room

Marina Room

Harbor Room

Redondo Room

Seaside Lawn

Banquet

250

160

60

70

70

50

30

-

100

Seaside Lawn

Ocean

Conference

60

60

30

40

30

30

25

16

-

Classroom

150

130

45

50

30

30

20

-

-

Theatre

300

250

100

125

55

60

40

-

200

Sq Ft.

3500

2205

1035

1170

1162

684

561

561

-

U-Shape

50

50

25

40

25

25

20

-

-

MenusH O R S D ’ O E U V R E S

Shrimp Cocktail Shooter

Prosciutto Wrapped Grilled Asparagus

Bruschettafresh mozzarella, pesto and basil

Ahi Tuna Tartarserved on a crisp wonton

Mini BLTserved on a toasted baguette

Oyster Shooterpepper vodka splash

Shrimp Cevicheserved on a plantain chip

Goat Cheese, Roasted Pepper & Artichoke Crostini

Smoked Salmon Blinicapers and fresh dill

Chicken Potstickerscallion soy dipping sauce

Spinach & Fetawrapped in phyllo

Beef Skewersplum sauce

Chicken Sataypeanut sauce

Lump Crab Cakesremoulade

Baby Lamb Chopsmint chimichurri

Chicken & Manchego

Cheese Empanada

Yuzu Tempura Shrimpsweet wasabi cream

Cashew Chicken Skewersthai peanut sauce

Filet of Beef Crostinigorgonzola and ruby port

So-Cal Si lver Reception

H O R S D ’ O E U V R E Schoice of four tray-passed hors d’oeuvres

S T A R T E Rchoice of one

Chef’s Choice Seasonal Soup

Watermelon Gazpacho

Hearts of Romaine Saladshaved parmesan, garlic croutons,

creamy caesar dressing

Organic Baby Green Saladshaved local vegetables, herb vinaigrette

Strawberry & Arugula Saladcandied walnuts, shaved asiago cheese,

raspberry vinaigrette

Caprese Saladheirloom tomatoes, fresh mozzarella,

micro basil, arugula, lemon balsamic vinaigrette

E N T R É E Schoice of two | all entrées come with seasonal vegetables, rolls and butter

Sautéed Breast of Chickenolive oil, white wine, parsley, lemon, capers, white bean puree

Penne Pastaasparagus, tear drop tomatoes, black olives, roasted garlic,

basil cream sauce and parmesan crostini

Pan Seared 8 oz. Filetherb roasted fingerling potatoes, grain mustard demi glace

Roasted Chicken Breastwhipped potatoes, madeira and wild mushroom cream

Pan Seared Chicken Breastpotato puree, sun-dried fruit and pancetta sauté, balsamic brown butter

Seared Mahi Mahifennel, risotto cake, vermouth chive butter

Saffron Risottoartichoke-feta salad, pistachio-olive tapenade

Pan Seared Salmonenglish pea risotto, tomato and leek ragout,

blood orange beurre blanc

Seared Mahi Mahispanish chorizo, fennel, risotto cake,

vermouth chive butter

12 oz. Filet of Beefpotato gratin, caramelized onions,

horseradish demi glace

Provencal Herb Rubbed Chicken Breast

boursin whipped potato, cranberry port wine jus

New York Strip Steakwild mushroom bordelaise, truffled potato puree

Grilled Breast of Chicken & Jumbo Prawns

black lentil-vegetable ragout, caper chimichurri

Chef’s Choice Seasonal Soup

Watermelon Gazpacho

Hearts of Romaine Saladshaved parmesan, garlic croutons, creamy

caesar dressing

Organic Baby Green Saladshaved local vegetables, herb vinaigrette

Strawberry & Arugula Saladcandied walnuts, shaved asiago cheese,

raspberry vinaigrette

Caprese Saladherloom tomatoes, fresh mozzarella, micro basil, arugula, lemon balsamic vinaigrette

Sunset Gold Reception

H O R S D ’ O E U V R E Schoice of four tray-passed hors d’oeuvres

S T A R T E Rchoice of one

I N T E R M E Z Z Ochoice of one

Mango or Champagne Sorbet

E N T R É E Schoice of two | all entrées come with seasonal vegetables, rolls and butter

Jumbo Prawns & Braised Short Ribscelery root puree, swiss chard, peppercorn jus

Seared Pacific Bassspanish chorizo, fennel, risotto cake,

vermouth chive butter

Grilled 12 oz. Filet of Beefstone fruit and wild mushroom hash,

roasted baby potatoes, foie gras emulsion

Jumbo Prawns & Grilled Lobster Tailwarm black truffle vinaigrette,

basil and roasted garlic potato puree

Filet of Beef & Maine Lobster Tailpotato leek gratin, oven-dried cherry tomatoes,

sauce bordelaise

Pacif ic Platinum Reception

H O R S D ’ O E U V R E Schoice of five tray-passed hors d’oeuvres

S T A R T E Rchoice of one

Chef’s Choice Seasonal Soup

Watermelon Gazpacho

Hearts of Romaine Saladshaved parmesan, garlic croutons,

creamy caesar dressing

Organic Baby Green Saladshaved local vegetables,

herb vinaigrette

Strawberry & Arugula Saladcandied walnuts, shaved asiago cheese,

raspberry vinaigrette

Caprese Saladheirloom tomatoes, fresh mozzarella, micro basil, arugula, lemon balsamic

vinaigrette

I N T E R M E Z Z Ochoice of one

Mango or Champagne Sorbet

Pasta

E N T R É E Schoice of two | all entrées come with seasonal vegetables, rolls and butter

Spinach & Fetawrapped in phyllo

Vegetarian Spring Rollsginger teriyaki

Risotto & Fontina Cheese Drops

Yuzu Tempura Shrimpginger ponzu

Chicken & Manchego Cheese Empanadas

Bruschettafresh mozzarella, pesto and basil

Goat Cheese, Roasted Pepper & Artichoke Crostini

Spicy Seared Ahi Tuna Tartarcucumber relish

Shrimp Cevicheserved on a plantain chip

Smoked Salmon Blinicapers and fresh dill

Filet of Beef Crostinigorgonzola mousse, on an herb crostini

S A L A D S T A T I O Nselect two

Classic Caesarhearts of romaine, shaved parmesan,

garlic croutons, creamy caesar dressing

Hydro Bibb Saladblue cheese,

walnuts and mustard dressing

Grilled Vegetablesfrisée, black olives and crispy sage

Roasted Couscouslime, mint and parsley

Grilled Fresh Hearts of Palmraisins, cashew nuts, soy and vinaigrette

M A S H E D P O T A T O S T A T I O N

select two

The Old Standardyukon gold mashed potatoes, apple wood smoked bacon, tillamook cheddar cheese,

sour cream and chives

Meat & Potatoeshorseradish creamed potato, braised beef short ribs, red wine demi glace

Southern Stylebuttermilk creamed potato, fried

chicken, shredded cheddar cheese and sausage country gravy

Wild Mushroomrustic mashed potatoes, portobello,

chanterelle, crimini and shiitake mushrooms with garlic, thyme and

pearl onions in a madeira cream sauce

P A S T A S T A T I O Nselect two | All pastas served with garlic

bread and parmesan cheese

Penne Rigatisweet italian fennel sausage, plum

tomatoes, nicoise olives, sweet basil leaves and extra virgin olive oil with

tomato marinara

Fusilliforest mushrooms,

julienne parma ham, asparagus tips and white truffle cream

Orecchiettebaby shrimp, pleurote mushrooms,

arugula, tarragon and tomato emulsion

Farfallesmoked chicken, grape tomatoes,

artichokes, basil and olive oil

Heavy Hors D’oeuvres Reception

H O R S D ’ O E U V R E S

Reception Displays

C R U D I T É S D I S P L A Y

Grilled & Raw Seasonal Vegetables

Herb Pesto Dip & Red Pepper Aïoli

C H A R C U T E R I E D I S P L A Y

Salami, Prosciutto, Spanish Chorizo

Olives, Hummus, Roasted Peppers, Mushrooms, Feta, Lavash & Crispy Pita

C H E E S E D I S P L A Y

Monterey Jack, Vermont Cheddar, Brie, Wisconson Gorgonzola

Roasted Nuts, Baguette, Crackers & Bread Sticks, Dried Fruit & Nuts

F R E S H F R U I T D I S P L A Y

Sliced Seasonal Fruit & Berries

S M O K E D S A L M O N D I S P L A Y

Sliced Smoked Salmon

Capers, Chopped Egg, Red Onion, Sour Cream, Lemon, Chives, & Toasted Bread

S U S H I D I S P L A Y S

Assorted Nigiri Sushi salmon, ahi, hamachi, sweet shrimp

California Roll, Spicy Tuna Roll & Dragon Roll

Chopsticks, Pickled Ginger, Soy & Wasabi

I C E D S E A F O O D D I S P L A Y

Ceviche & Oyster Shooters

Jumbo Shrimp & Cracked Crab Clawscocktail sauce and lemon aïoli

C A R V I N G S T A T I O N SServed with silver dollar rolls.

Prime Rib of Beefhorseradish cream and whole grain mustard

Roasted Turkeygiblet gravy and cranberry-orange relish

Maple Gazed Pork Loincurried fruit compote

Herb & Garlic Rubbed Leg of Lambcaper chimichurri and tomato jam

Beverage Options

C A L L B R A N D S

Absolut Vodka

Beefeater Gin

Cuervo Silver Tequila

Cruzan Rum

Jim Beam Bourbon

Seagram’s 7 Whiskey

Johnnie Walker Red

P R E M I U M B R A N D S

Ketel One Vodka

Tanqueray Gin

Patron Silver Tequila

Captain Morgan Spiced Rum

Jack Daniel’s Bourbon

Jameson Whiskey

Johnnie Walker Black

D E L U X E B R A N D S

Belvedere Vodka

Tanqueray 10 Gin

Don Julio Blanco Tequila

10 Cane Rum

Maker’s Mark Bourbon

Crown Royal Reserve

Johnnie Walker Black

C O R D I A L S

Grand Marnier

Midori

C O G N A C

Courvoisier VS

D O M E S T I C B E E R

Budweiser

Bud Light

Michelob Ultra

I M P O R T E D B E E R

Bass

Hefeweizen

Stella Artois

C A L L H O U R L Y B A R

Call Brands, House Wine, Domestic & Imported Beers, Soft Drinks, Bottled Water & Sparkling Water, Juices

P R E M I U M H O U R L Y B A R

Call Brands, Premium Brands, House Wine, Domestic & Imported Beers, Soft Drinks, Bottled Water & Sparkling Water, Juices

D E L U X E H O U R L Y B A R

Call Brands, Premium Brands, Deluxe Brands, House Wine, Domestic & Imported Beers, Soft Drinks, Bottled Water & Sparkling Water, Juices

General Information

D E P O S I T / P A Y M E N TA non-refundable deposit is required to confirm a definite

event. Full prepayment of all estimated charges is due four working days prior to the event in the form of cash, credit card or cashier’s check. Billing may be requested and, if approved, all charges are payable upon receipt.

P R I C I N GAll food and beverage prices are based on current market

value and are subject to change unless contracted. Definite pricing will be confirmed ninety days

prior to our event.

P L A C E C A R D SPlace cards or meal identifiers must be provided for split

entrées. Place cards with the entrée selection are due with final guarantee four days prior to the event.

P H O T O G R A P H YPhotography is allowed in the hotel lobby, the hotel lobby

living room or at the front entrance to the hotel.

L I N E N SStandard white or ivory floor length tablecloths, overlays

and napkins will be provided by the hotel. All special order linens including, but not limited to, chair covers, table

cloths, overlays and napkins may be ordered by the hotel at an additional cost to the patron.

G U A R A N T E EThe Catering Department must be notified of the exact attendance four working days prior to the event. This number will be considered a guarantee, not subject to reduction. Billing will be based on this number or the actual number of guests served, whichever is greater. The hotel will be prepared to serve not more than 5% over the guarantee figure for meal functions with 249

persons or less, or 3% for meal functions of 250 persons or more. Request for increasing the guarantee within

fourty-eight hours of the event is subject to chef approval and may result in menu substitutions. If a guarantee is not specified, the expected attendance will automatically be

considered as the guarantee.

S A L E S T A X & S E R V I C E C H A R G E

A mandatory 23% service charge and applicable sales tax will be added to all food and beverage charges, meeting

room rental, audio/visual charges and resources including, but not limited to, chair covers, special order linens, ice

sculptures, etc. The service charge is taxable according to California Sales tax regulation 1603.

F O O D & B E V E R A G E R E S T R I C T I O N S

No food or beverage will be permitted to be brought into the hotel from the outside by the client or any of the patron’s guests due to licensing and liability issues.

General Information

C A N C E L L A T I O N SIf the patron cancels a function within thirty days of the

date of that function, the patron agrees to pay 100% of all estimated charges and/or rental charges. All cancellations of definite functions must be

submitted in writing.

S E C U R I T YThe hotel will not assume responsibility for the damages

or loss of any merchandise or articles left in the hotel prior to, during or following the function. Arrangements for security of exhibits and articles set for display should be made prior to the function. The Catering Department will furnish current rates for security services which are handled through the hotel’s Security Department. The use of any outside security agencies will be permitted

only with approval from the hotel’s Security Department.

S I G N SAll public signs must be professionally made and must

meet the hotel standards and beapproved prior to display.

D E C O R A T I O N S / E X H I B I T SAll decorations and exhibits must be flameproof to

meet the fire prevention regulations as stated in the Los Angeles County Fire Prevention Code. Any use of

any open flame requires a permit from the Los Angeles County or Redondo Beach Fire Inspector, which must be presented to the hotel prior to lighting. No fog or smoke machines are allowed. The patron or guest of the patron

will not affix nor permit anything to be affixed to the walls, floors, ceilings, furniture, fixtures, furnishings or

any other hotel property unless approval is given by the hotel in advance, in writing. In the event that any of

the foregoing is done without the hotel’s authorization, the cost of any repair and/or replacement will be

paid by the patron.

A M E N I T I E S / G I F T SThere is a delivery charge of $6 per room

for any amenities, gifts or other items delivered to guests’ rooms. The front desk must be notified in advance to

make arrangements for deliveries.

hotelportofino.com | 310.379.8481 | 260 Portofino Way, Redondo Beach, CA

The Portofino Hotel & Marina @PortofinoHotel