CONGRATULATIONS ON YOUR ENGAGEMENT

Once you have selected your wedding date, we will send you an agreement to confirm the date, timing and space.

A 50% deposit of the agreed upon food and beverage minimum. A payment schedule will be discussed in your agreement.

A $50 corkage fee will be applied for every 750 ml bottle of wine. 

Yes, please inquire with your Catering Manager. 

Menu tastings may be schedule from 2-3 months in advance of your event date, for up to four people. 

Outside Food may be brought into the hotel for menu items of ethnic origin that we are not able to replicate at the hotel. Please ask your Catering Manager for a list of approved vendors. (fee applies)

The Hotel's technology partner, Encore, is available to assist you with any audio, video, electrical and internet needs. Please contact your Catering Manager for additional information and requests. 

The Hotel's Catering Manager is available to suggest a wide range of beverage selections to compliment your event. The Hotel kindly requests that all beverages are served by the Hotel's personnel only. In addition, the Hotel's alcoholic beverage license requires the Hotel to request proper identification of any person of questionable age. The Hotel may opt to refuse alcoholic beverage service if the person is either under age or proper identification cannot be produced as well as to any person, who, in the Hotel's judgment, appears intoxicated. 

In the event outside beverage products are serviced by Hotel personnel, corkage or bottle handling fees (taxable) may be assessed. Fees will be reviewed with you by the Hotel in advance of the event/function

The Hotel's Destination Services preferred partner is available to assist you with any entertainment and decor needs in order to create just the right atmosphere for all event types. Please contact your Conference or Catering Manager directly for information. 

Our Culinary team is able to satisfy all your dietary restrictions, allergies and personal preferences. Please kindly communicate any details to your Catering Manager in advance of your wedding. Please be advised that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. 

Based on your selections, all menu items are priced per person and are served for the following durations (additional cost may be incurred for any service time extensions):

Brunch: 1.5 Hours

Dinner: 1.5 Hours

Stationary Receptions: 1 Hour

It is strictly prohibited to remove or take any food leftoversafter any event. For any menu supplements or a la carte additions, selections must be for 100% of the event guarantee. For an elevated experience, table-side choice service is available at 150% times the menu price. The Hotel will assist in sourcing any of your special food and beverage needs, however please note that 100% of the cost of the product will be charged. Labor fees will apply for all services where additional personnel are required or requested.

Should you require kosher meals, the Hotel can accommodate upon advance notice of ten business days from your event. Meal types and components are subject to change based on the vendor's availability. The Hotel will source all kosher meals from a preferred vendor with pricing relative to the current Banquet menu.

Please kindly advise your attendees that they are responsible for the safekeeping of their personal property as the Hotel does not provide security in the meeting and function spaces. You may elect to retain security at your own expense to safeguard personal property in the meeting and function space or request lock changes to secure your meeting rooms. In addition, depending upon the nature of your event, the Hotel reserves the right based on its reasonable judgment to require the group to retain security personnel in order to safeguard guests or property in the Hotel. The Hotel's prior approval is required for all outside licensed security companies and must meet the minimum standards established by the Hotel, including insurance and indemnification requirements. Security personnel are not authorized to carry firearms without advance Hotel approval. 

The Hotel kindly requests that all signage be professionally printed (nothing hand-written), conform to city/state fire code regulations and placed only in registration areas or immediately outside function/meeting rooms. The Hotel requests that any additional locations requesting signage or displays-including the Hotel's lobby-be approved in advance by your Catering Manager. To protect the Hotel from damage and repair costs to the group, the Hotel cannot allow the affixing of anything to the walls, floors or ceilings of rooms with nails, staples, push pins, tape or any adhesive substance. Should you require assistance, banners that need to be hung on the wall may be done by the Hotel Engineering Department (fees may apply). Please be advised that the Hotel is not responsible for the retention or removal of any signs, banners, decorations, audio-visual or other equipment used on site.

For your convenience, parcel shipping and handling services are available at the Hotel. For additional information regarding package shipping instructions, please contact your Catering Manager. 

We kindly ask that smoking not occur in any areas of the Hotel to include guest rooms, suites, public areas, restaurants and meeting/function rooms. Otherwise, a cleaning fee may be assessed.

Under no circumstances will the Hotel be held liable for lost, damaged, stolen or misused equipment obtained from outside audio-visual and/or production companies. Access to the loading dock must all be prearranged through your Catering Manager. Off-hour load ins/outs will require additional Hotel security and will be billed to the client at the prevailing rate (minimum of three [3] hours).

Visquine or similar material must be in place over all carpeted areas where equipment or crates will be rolled. No items should be placed against any of the walls or columns in the Hotel. No exhibit or production company personnel can smoke or take breaks in any of the Hotel's service hallways or public areas-including the Hotel employee cafeteria or loading dock. Truck and trailer parking is not permitted on the loading docks and all vehicles must be removed immediately after load in/out. Your Catering Manager can supply you with off-site parking alternatives. The Hotel reserves the right to curtail or cease entirely operations at any time if, in the Hotels reasonable estimation, actions are placing the Hotel's property, employees or guests at risk. 

The Hotel Engineering Department is responsible for coordinating all power requirements and billing for all power arrangements. All Power utilized will be billed at the prevailing rates to the master account.