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a celebration with two bands

{ wedding brochure }


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i n tro d u c ti o n

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e n d l e s s lov e

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from traditional ballroom weddings to an unconventional exchanging of vows overlooking michigan avenue , hard rock hotel chicago would love to help you say

“i

do .�


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i n tro d u c ti o n

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with multiple locations for dramatic aisles for the ceremony

and stylish reception

spaces featuring unparalleled city views, the options are endless. Beautifully blending equal parts classic elegance and avant-garde irreverence, Hard Rock Hotel Chicago is anything but predictable.

Our experienced event planners will gladly take care of every detail, from the rehearsal dinner to the bouquet toss. With impeccable service delivery, an incomparable culinary team and a staff bursting with fresh ideas to add glamour and glitz to your wedding, we are committed to focusing on your big day details while you focus on more important things, like your vows.

{ hard rock hotel chicago’s prime location provides a one-of-a-kind backdrop to celebrate a lifetime of happiness. }

You and your guests will love our picture-perfect setting minutes from the Magnificent Mile, the Loop, Lake Michigan and Millennium Park.


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ov e rv i ew

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{ IT ALL STARTS WITH A LITTLE ROCK } menus

guarantees

Together with your catering representative, we will design a menu made for your special day. Prices are current and may be confirmed six months prior to your wedding date. Pricing in this menu is not inclusive of all applicable taxes and service charges.

Your seating chart and final guest attendance count are due three business days prior to the event.

tasting We are happy to welcome you to sample the wedding dinner. Menu tastings are complimentary for up to four guests and will be scheduled Tuesday - Friday.

linen & table arrangements Two linen choices are available for your event: white and black. We offer 60” and 72” round tables that can accommodate up to 12 guests per table. All china, silverware and glassware are included. Clear votive candles and a dance floor are also complimentary.

accommodations

ceremony arrangements For those who wish to host their ceremony with us, we are happy to provide a rehearsal room the day prior. An additional fee of $500.00 will apply for a ceremony setup.

We are pleased to offer you an amazing Hard Rock Hotel Chicago experience by providing the happy couple with a complimentary guest room for the night of your wedding. For the parents of the bride and groom, we would be happy to offer complimentary upgrades for their stay.

deposits & payments

Complimentary breakfast in bed for the bride and groom will be delivered the morning after the wedding.

valet parking & coat check

To celebrate one year together, we would like to welcome you back to Hard Rock Hotel Chicago with a complimentary one night stay on your anniversary or any other special day thereafter, based upon availability.

additions We are happy to create special menus for children and accommodate special dietary requirements for postwedding brunches.

A $3,000.00 deposit is required to secure your desired date. The full estimated pre-payment is due three business days prior to the event.

Preferred valet parking rates are available for guests attending your event. Coat check service is available for $150.00 per attendant.

ask us Please feel free to ask your catering representative about recommendations for wedding consultants, pâtisseries, florists, bands, DJs and photographers.


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w e d d i n g pac kag e s

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diamond wedding pa c k a g e


{ di am o n d w e d d i n g pac kag e } – cocktai l rece ption – our package includes six pieces of hors d’oeuvres per guest.

– di n n e r me nu – selection of three courses:

soup, salad, entrée, dessert, late night snacks

– beve rage se rvice – a four hour bar package and wine service with dinner and a champagne toast are included.

– prices – poultry selections start at $125.00 per person fish selections start at $140.00 per person beef selections start at $150.00 per person *prices do not reflect tax and service charge

{ coc kta i l h o u r } – passe d hors d’oeuvres – please choose six selections from the list below based upon one piece of hors d’oeuvres per guest.

cold:

hot:

shrimp ceviche shooters

wild mushroom profiteroles

truffle-infused goat cheese profiteroles

firecracker wonton shrimp, sweet chili sauce

tuna tartare, crisped wonton, lemon aioli

mini brie grilled cheese, dried cherry preserve

hummus, grilled vegetables, feta, pita crostini

mini braised beef short ribs, crispy onions, balsamic herb salad

baby tomato and mozzarella mini martinis chicken liver mousse, port wine cherry crostini chilled yellow tomato gazpacho shooters

chicken lettuce cups, sweet chili plum sauce beef sliders, caramelized onions, cheddar cheese maryland crab bites, cajun rémoulade


bas i l tomato

{ sa l a d s }

be et

baby mixed greens, sliced roma tomatoes, fresh mozzarella, basil vinaigrette

red and gold beets, almonds, mandarin oranges, creamy goat cheese dressing

we dge

frisé e

iceberg lettuce, pancetta, blue cheese, marinated baby vegetables, blue cheese dressing

bacon crisps, hard-boiled egg, haricots verts, dijon mustard vinaigrette

{ s o u ps } yu kon g old potato le e k smoked gouda, pancetta bacon

c h ick e n cons om mé

brunoise spring vegetable, chicken quenelle

roaste d but t e rnut s quas h s ou p cinnamon puff pastry croutons, orange crème

{ e nt r é e s } all entrées include a selection of rolls and butter, freshly brewed regular and decaffeinated coffee and a selection of herbal teas. guests may choose between three entrée options. a guarantee for each entrée must be presented to your catering representative three business days prior to your event. higher priced entrée prevails for all selections. balsamic mari nate d ch icke n breast

yu kon gold potato napoleon

pesto an d bri e cruste d swordfish

sautéed baby green beans, boursin cheese polenta, tomato basil vinaigrette

bell peppers, zucchini, fennel, portabello mushrooms, tomato-basil coulis

parmesan polenta cake, grilled asparagus, red and yellow tomato vinaigrettes

hon ey-bri n e d you ng ch icke n

zucch i n i “fettucci n i”

fi let of be e f

sweet potato and apple hash, sautéed asparagus, cider-thyme jus

field mushrooms, black olives, toasted pine nuts rosemary roaste d norwegian salmon

french green lentils, sautéed baby vegetables, roasted red pepper coulis

parsnip puree, baby vegetables black peppercorn, red wine reduction braise d be e f short ri bs

horseradish mashed potatoes, sautéed julienne vegetables, crispy onions, red wine beef reduction


{ d e sse rts } man jari

ma eva

chocolate flourless cake, chocolate cream, dark chocolate mousse

passion fruit curd brûlée, red berry coulis, banana cake

g r a n d marn i e r mo usse bom be

f re s h fru it ta rt

orange mousse, raspberry jam-filled roulade

vanilla cream, seasonal fruit

– we ddi ng cake – our package includes the option of having a plated dessert served as a part of your three course dinner. your catering representatives are happy to recommend cake vendors.

{ l at e n i g ht sn ac ks } be e f sli d e rs

ch ick e n t e n de rs bbq honey mustard dip

nacho cheese dipping sauce

m ozzare lla c h e ese sti c ks

pizza pu f fs

bu ffa lo ch ick e n wi ng s

american cheese, pickle

ranch dip

marinara dipping sauce

mac a n d ch e e s e

m i n i tacos

blue cheese dip, celery

mini fried bites

{ ha r d r o c k ba r pac kag e } four hours of service are included in our wedding package

 –

wine/champagne – bouvet brut sparkling wine canyon road california chardonnay canyon road cabernet sauvignon

– domestic be e r – budweiser bud light

 –

importe d be e r – heineken amstel light

– non-alcoholic – buckler

• one bartender per 75 guests is included •

– liquor –

ketel one vodka tanqueray gin jack daniel’s whiskey johnnie walker red scotch bacardi gold rum  milagro tequila


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w e d d i n g pac kag e s

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p l at i n u m wedding pa c k a g e


{ pl a t i n u m w e d d i n g p a c k a g e } – cocktail reception – our package includes four pieces of hors d’oeuvres per guest.

– dinner menu – selection of two courses: soup

salad

entrée The wedding cake will be served as your dessert course.

– beverage service – a four hour bar package and wine service with dinner are included.

– prices – poultry selections start at $110.00 per person fish selections start at $120.00 per person beef selections start at $130.00 per person *prices do not reflect tax and service charge

{ coc k t a i l h o u r } – passed hors d’oeuvres – please choose four selections from the list below based upon two pieces of hors d’ oeuvres per guest.

cold:

truffle-infused goat cheese profiteroles hummus, grilled vegetables, feta, pita crostini baby tomato, mozzarella salad chicken liver mousse, port wine cherry crostini chilled yellow tomato gazpacho shooters

hot: wild mushroom profiteroles firecracker wonton shrimp, sweet chili sauce mini brie grilled cheese, dried cherry preserve mini braised beef short ribs, crispy onions, balsamic herb salad chicken lettuce cups, sweet chili plum sauce


bas i l tomato

{ sa l a d s }

be et

baby mixed greens, sliced roma tomatoes, fresh mozzarella, basil vinaigrette

red and gold beets, almonds, mandarin oranges with creamy goat cheese dressing

we dge

frisé e

iceberg lettuce, pancetta, blue cheese, marinated baby vegetables, blue cheese dressing

bacon crisps, hard-boiled egg, haricots verts, dijon mustard vinaigrette

{ s o u ps } yu kon g old potato le e k smoked gouda, pancetta bacon

c h ick e n cons om mé

brunoise spring vegetable, chicken quenelle

roaste d but t e rnut s quas h

cinnamon puff pastry croutons, orange crème

{ e nt r é e s } all entrées include a selection of rolls and butter, freshly brewed regular and decaffeinated coffee and a selection of herbal teas. guests may choose between two entrée options. a guarantee for each entrée must be presented to your catering representative three business days prior to your event. higher priced entrée prevails for all selections.

ba lsam i c mari n ate d c h i c ke n b reast

yu kon g old p otato na pole on

pe sto a n d bri e crust e d swordf i s h

sautéed baby green beans, boursin cheese polenta, tomato basil vinaigrette

bell peppers, zucchini, fennel, portabello mushrooms, tomato-basil coulis

parmesan polenta cake, grilled asparagus, red and yellow tomato vinaigrettes

h o n ey-b ri n e d yo u n g c h i c ke n

zucch i n i “f e t tucci n i”

g ri lle d be e f s i rloi n

sweet potato and apple hash sautéed asparagus, cider-thyme jus

field mushrooms, black olives, toasted pine nuts

ros e ma ry roast e d n orwe g ia n sa lm on french green lentils, sautéed baby vegetables, roasted red pepper coulis

parsnip puree, baby vegetables, black peppercorn, red wine reduction


{ wedding cake } for your dessert course, your wedding cake will be sliced and served by our chef, then presented on a dessert plate with seasonal fresh berries. your catering representatives are happy to recommend cake vendors.

{ ha r d r o c k ba r pac kag e } four hours of service are included in our wedding package.  –

wine/champagne – canyon road california chardonnay canyon road cabernet sauvignon

– domestic be e r – budweiser bud light

 –

importe d be e r – heineken amstel light

– non-alcoholic – buckler

• one bartender per 75 guests is included •

– liquor –

ketel one vodka tanqueray gin jack daniel’s whiskey johnnie walker red scotch bacardi gold rum  milagro tequila


Hard Rock Hotel Chicago Wedding Brochure