Wedding Brochure | pdf  - Return to Menus

If you are not interested in the wedding packages below, you may view our complete catering menu selections here or ask about custom menu creation, custom linen, chair and decor rental options and lighting enhancements.

Brunch & Hors d’Oeuvres Wedding Packages Include

White Gloved Butler Passed Hors d’Oeuvres
Champagne or Sparkling Cider Toast
Specially Designed Wedding Cake Beautifully Displayed on a Silver Cake Stand
Champagne Table Linens
Seasonal Floral Centerpieces & Votive Candles
Valet Parking
Parquet Dance Floor
Custom Lighted Gobo Projected onto the Dance Floor
Staging for your Band

Complimentary Menu Sampling for 2 Guests to Facilitate Reception Planning
*for weddings of 100 guests or more (Scheduled 6 to 8 weeks prior to the wedding reception date)

Complimentary Deluxe Sleeping Room for the Bride & Groom on their Wedding Night *for weddings of 100 guests or more

Elegant Brunch Reception

Pre-Reception
Butler Passed Mimosas

Hand-Passed Hors d’Oeuvres
(kindly select two)

Seasonal Petite Fruit Skewers
Chilled Fruit Shooters
Petite Quiche
Curried Chicken Salad in Phyllo Cups

Brunch Buffet
Mixed Field Greens Salad with Two Dressings
Roasted Red Pepper Pasta Salad
Applewood Smoked Bacon & Country Sausage
Soft Scrambled Farm Fresh Eggs with Chives
Grilled Asparagus Tips
with Oven Roasted Teardrop Tomatoes
Gruyère & Spring Onion Twice Baked Potatoes
Fine Herb Seared Chicken Breast
with a Basque Country Pipérade
Scottish Salmon En Croûte
with Wilted Arugula & Forest Mushrooms,
& with a Lemon Dill Aioli
The Ballantyne Hotel & Lodge Sticky Buns
Artisan Bread & European Pastry Display

Orange Juice, Brewed Regular
& Decaffeinated illy Coffee & Selected Hot Teas

Champagne Toast

Specially Designed Wedding Cake
Served to your Guests as a Dessert Course on Elegantly Garnished Dessert Plates

$57.00 per guest

Enhancements to Consider

Omelet Station
$5.95 per guest

Carving Stations
Virginia Baked Ham
$4.95 per guest

Roasted Tenderloin of Beef
$9.95 per guest

Roasted Leg of Lamb
$7.95 per guest

Crepe Station
$6.95 per guest

Each station requires one uniformed chef attendant
per 75 guests @ $100.00 per chef attendant.

*Brunch receptions must conclude by 3:00 pm.
Ceremony Site Rental fee is waived for receptions ending before 3:00 pm.

Afternoon Hors d’Oeuvres Reception

Chilled Display
European & Domestic Cheese Display
House Made Lavosh & Vanilla Date Purée with Spiced Pecans

Hand-Passed Hors d’Oeuvres
(kindly select three)

Crisp Vegetarian Spring Roll
Shaved Prosciutto di Parma Purses with Chilled Melon
Baby Brie on Flat Bread with Dried Fruit Chutney
Peppered Beef Carpaccio
with Grain Mustard Aioli on Baguette
Artichoke-Tomato Crostini
Chef’s Selection of Chilled Fruit & Vegetable Shooters

Hot Hors d’Oeuvres
served in silver chafing dishes
(kindly select three)

Toasted Ravioli with Marinara Sauce
Steak Au Poivre & Mushroom Brochettes
Coconut Fried Atlantic Shrimp
with Teriyaki Sweet Chili Sauce
Pecan Encrusted Chicken Tenderloins
with Honey Dijon Sauce
Peking Duck Rolls with Housin Sauce & Scallions
Applewood Smoked Bacon Wrapped Scallops
Greek Spanikopita

Carving Station Duo
(kindly select two)

Rosemary Roasted Sirloin of Beef with a Shallot & Port Reduction & Soft Yeast Rolls
Brown Sugar & Honey Glazed Ham with Hawaiian Sweet Pineapple Chutney & Soft Yeast Rolls
Free Range Turkey Breast Confit with Sage & Shallot Jus & Soft Yeast Rolls Jerk Spiced Pork Tenderloin with Mango & Papaya Mojo & Soft Yeast Rolls

Brewed Regular & Decaffeinated illy Coffee & Selected Hot Teas

2 Hour Open Ballantyne Bar

Champagne Toast

Specially Designed Wedding Cake

$85.00 per guest

* Afternoon Hors d’oeuvre receptions must conclude by 4:00 pm
Ceremony Site Rental fee is waived for receptions ending before 3:00 pm

Enhancements to Consider

Crudités Display
Assorted Fresh & Seasonal Garden Raw Vegetables
with Choice of 2 Dipping Sauces:
Guacamole, Hummus, Bleu Cheese or Ranch
$6.95 per guest

Baked Brie Display
Rounds of Brie with Raspberry Sauce
Baked in Pecan Crusted Pastry
with the Bride & Groom’s Monogram Baked on Top
$6.50 per guest

Mediterranean Display
Hummus, Olive Tapenade,
Sun-Dried Tomato & Goat Cheese Spread,
Baba Ghanoush, Couscous Salad, Pita chips
& Focaccia Toast
$9.95 per guest

Seafood Display
Chilled Jumbo Shrimp, Cracked Crab Claws,
Oysters on the Half Shell & Fried Oysters served with
Cocktail Sauce, Lemons & Rémoulade
$ Market Price

Upgrade to a Three (3) Hour Ballantyne Bar
$7.00 per guest

Upgrade to a Four (4) Hour Ballantyne Bar
$14.00 per guest

Grand Reception

Chef’s Selection of
Gourmet Vegetable & Fruit Shooters

Grand Seafood Display
Poached Jumbo Gulf Shrimp, Cold Water Oysters, Johna Crab Claws,
& Marinated Mussels, Chilled Little Neck Clams,
with Appropriate Garniture

Mediterranean Display
Hummus, Tabbouleh & Baba Ghanoush with Pita Bread
Marinated & Grilled Mediterranean Vegetables
Parmesan, Pecorino, Provolone, Gorgonzola & Saga Bleu Cheese
Prosciutto di Parma, Salami, & Soppresata
Marinated & Cured Olives
Italian Bread Sticks, Focaccia & Ciabatta Bread

Hand-Passed Hors d’Oeuvres
(kindly select three)

Tomato, Mozzarella & Roasted Garlic Bruschetta
Moroccan Spiced Swordfish Brochettes
Crisp Vegetarian Spring Roll
Grilled Chicken Caesar Bites on Olive Oil Crostini
Smoked Salmon Rosette, Red Onion
& Caper Cream Cheese on Black Bread
Goat Cheese Lollipop with Raspberry & Almonds

Hot Hors d’Oeuvres
Served in silver chafing dishes
(kindly select three)

Sweet Corn & Jalapeno Fritters
Chicken, Bleu Cheese & Pecans in Puffed Pastry
Wild Mushroom Tart
Apricot Barbecued Chicken Brochette
Red Wine Chorizo in Puff Pastry
Mini Asparagus Gruyère Quiche

Carving Station Duo
(kindly select two)

Garlic Roasted Whole Tenderloin of Beef
with Whole Grain Mustard, Horseradish Cream Sauce & Soft Yeast Rolls
Sage Roasted Tom Turkey
with Fresh Brown Gravy, Orange Cranberry Chutney & Soft Yeast Rolls
Jerk Spiced Pork Tenderloin
with Mango & Papaya Mojo & Soft Yeast Rolls
Baked Atlantic Salmon Coulibiac
with Orange Dill Cream & Soft Yeast Rolls

Action Stations
(kindly select one)

Pasta Station
Penne & Orecchiette Pastas Served with Alfredo Cream, Pomodoro Sauce
Wild Mushrooms, Fresh Herbs, Parmesan Cheese, Fresh Vegetables, Pine Nuts,
& Garlic Bread Sticks

Stone Ground Grit Martini Bar
Gulf Coast Shrimp, Herbed Wild Mushrooms, Caramelized Onions & Barbequed Chicken

Mashed Potato Martini Bar
Buttermilk Mashed Potatoes Served in a Martini Glass Topped with Traditional Toppings to include Applewood Smoked Bacon, Vermont White Cheddar Cheese, Scallions, Diced Tomatoes & Sour Cream

Griddle Cake Station
Polenta Cake, Roasted Onion, Smoked Salmon, Chive Cream
Corn Cake, Shaved Virginia Ham
Pancake of Bacon, Spinach, Smoked Mozzarella

Brewed Regular & Decaffeinated illy Coffee & Selected Hot Teas

4 Hour Open Ballantyne Bar

Champagne Toast

Specially Designed Wedding Cake

$135.00 per guest

Enhancements to Consider

Market Greens Station
Baby Romaine, Baby Frisée, Baby Spinach,
Watercress & Arugula, Tomato, Mushroom,
Bean Sprout, Cucumber, Carrot Bell Pepper, Crouton, Goat Cheese, Bleu Cheese, Parmesan Cheese
& Assorted Dressings
Tossed to order
$8.95 per guest

Spinach Salad Station
Baby Spinach, Mushroom, Tomato, Grated Egg, Toasted Pine Nuts
Warm Pancetta Dressing
Tossed to order
$7.95 per guest

Risotto Gnocchi Station
Creamy Risotto & Potato Gnocchi
Accompanied by Parmesan Cheese, Forest Mushrooms, English Peas, Tomato Basil Ragout,
Baby Arugula, Roma Tomatoes, Garlic, White Wine, Shrimp, Chicken, Fresh Herbs
& Fire-Roasted Peppers
$11.50 per guest

California Pizza Station
Four Cheese, Tomato Sauce
Meat Lovers: Pepperoni, Sausage, Ham
Supreme: Pepperoni, Sausage, Peppers, Mushrooms
Vegetarian: Garden Fresh Vegetables, Pesto
Hawaiian Ham & Grilled Pineapple
California BBQ Chicken
$11.95 per guest

Gourmet Burger Station
American Style Kobe Beef Sliders, Fresh Baked Buns
Lamb & Goat Cheese Sliders, Onion-Pomegranate Jam, Soft Brioche with Lettuce, Tomato,
Onion, Sautéed Mushrooms, Grilled Onions,
Assorted Cheeses, Flavored Aioli
Sea Salt Rosemary Potato Chips
$10.95 per guest

Tasting of Ceviche
Honduras Ahi Tuna Ceviche
Ecuadorian Shrimp Ceviche
Peruvian Scallops, Calamari, Clam Ceviche
Fresh Tortilla Chips, Lemons & Limes
$14.95 per Guest

Sizzling Shrimp Station
Garlic Shrimp Scampi with Butter,
White Wine, Basil & Lemon
Pan Sautéed Shrimp with Roma Tomato, Sweet Onion & Garden Herbs on Crostini
$14.95 per guest

Satay Station
Seared Chicken, Shrimp & Beef Satay
Spicy Peanut, Mango Chili & Red Curry Sauces
$12.95 per Guest

Panini Station
Mini Italian Sandwiches
Prepared on Panini Press
Grilled Vegetables, Mozzarella, Olive Tapenade,
Herb Roasted Chicken, Wild Mushrooms, Monterrey Jack
Beef Tenderloin, Arugula & Gorgonzola
$11.50 per Guest

Each station requires one uniformed chef attendant
per 75 guests @ $100.00 per chef attendant.

Seated Dinner Wedding Packages Include

White Gloved Butler Passed Hors d’Oeuvres
Ballantyne Open Bar
House Wine Service with the Meal
Champagne or Sparkling Cider Toast
Specially Designed Wedding Cake
Silver Cake Stand
Silver Charger Plates
Champagne Table Linens
Glass Bubble Vase Seasonal Floral Centerpieces & Votive Candles
Valet Parking
Parquet Dance Floor
Custom Lighted Gobo Projected onto the Dance Floor
Staging for your Band

Complimentary Menu Sampling for 2 guests to facilitate reception planning
*for weddings of 100 guests or more (Scheduled 6 to 8 weeks prior to the wedding reception date) 

Complimentary Deluxe Sleeping Room for the Bride & Groom on their Wedding Night *for weddings of 100 guests or more

Seated Dinner I

Cocktail Hour

Hand-Passed Hors d’Oeuvres
(kindly select five)

Butter Nut Squash Puree, with Buttered Maine Lobster
Maryland Style Crab Cakes
Beef Tartar with Horseradish Aioli & Toasted Focaccia
Crispy Scottish Smoked Salmon & Goat Cheese Lollipops
Tempura Colossal Blue Crab with Housin Wasabi Paint
Taylor Bay Scallop Rockefeller with Sweet Vermouth Cream
Feta Stuffed Petite Lamb Chops
Heirloom Tomato & Bocconcini Mozzarella Spoons with White Balsamic Drizzle

Three Course Plated Dinner

Salad Course
(kindly select one)

Mizuna & Tat Soi Lettuce,
Honey Bell Orange & Basil Vinaigrette, with Blue Moon Belgium White Gastrique
Frisée Hearts with Port Poached Bosc Pear, Crumbled Bleu Cheese,
Toasted Walnut Vinaigrette
Chopped Butter Crunch Lettuce & Heirloom Tomatoes,
Pancetta Stone Ground Mustard Dressing
Hearts of Romaine Lettuce with Marinated Greek Olives, Reggiano Cheese Tuile
Creamy Garlic & Parmesan Dressing

Entrée Course
(kindly select up to three)

All entrées are paired with chef’s choice of seasonal vegetables & starch
Lavender & Thyme Buttered Beef Filet Caramelized Vidalia Onion Marmalade
Pecan Crusted New Zeal& Lamb Rack Syrah Rosemary Reduction
Hickory Smoked Veal Chop Merlot Shallot Demi-Glace
Halibut Franchaise
Seared Breast of Free-Range Chicken

Brewed Regular & Decaffeinated illy Coffee & Selected Hot Teas

House Wine Service with Dinner

4 Hour Open Ballantyne Bar

Champagne Toast

Specially Designed Wedding Cake
Served to your guests as a dessert course on elegantly garnished dessert plates
With chocolate dipped strawberry

$135.00 per guest

Selections are limited to three choices prior to the event, to be specified on your RSVP cards. An exact count of the number of each entrée is required with your guarantee of attendance, five business days prior to the event. When multiple entrées are selected, a master list & seating cards are required. You will need to prepare both table cards & place cards. The table cards should be in alphabetical order, noting at which table each guest is to be seated. The place cards should be arranged by table in the order you wish your guests to be seated & your guests’ entrée choice MUST be designated on their place card.

Seated Dinner II

Cocktail Hour

Grilled Tuscan Vegetables
with Hummus, Kalamata Olive Tapenade, Warm Pita

Grand Seafood Display
Rock Shrimp & Calamari Ceviche, Hamachi & Big Eye Tuna Poki, Johna Crab Claws,
Moon Stone Oysters, Chilled Sweet Water Prawns
served with Appropriate Sauces

Hand-Passed Hors d’Oeuvres
(kindly select three)

Charred Hudson Valley Foie Gras, Griddled Sally Lun Bread, Saffron Apricot Jam
Kobe Beef En croûte, Chanterelle Mushroom Duxelle
Sugar Cane Skewered Langoustine Sate, Butternut Squash
& Italian White Truffle Oil
Mobier Cheese, Turkish Fig Vanilla Puree, Cracked Fennel Seed Lattice Tuile
Malted Vinegar & Smoked Sea Salt Heirloom Pommes Gaufrette

Four Course Seated Dinner

Salad Course
(kindly select one)

Tangle of Baby Greens with Seasonal Petite Vegetables
with Your Choice of Two House Made Dressings
Hearts of Romaine Lettuce with Marinated Greek Olives, Reggiano Cheese Tuile
with Creamy Garlic & Parmesan Dressing
Radicchio & Boston Bibb Lettuce with Minted Cucumber & Roma Tomato Relish
with Goat Cheese Vinaigrette
Frisée Hearts with Port Poached Bosc Pear, Crumbled Bleu Cheese,
with Toasted Walnut Vinaigrette
Asian Spiced Greens & Toasted Cashews
with Sesame Ginger Vinaigrette, Wasabi Peas

Intermezzo
(kindly select one)

Champagne Sorbet • Calvados Sorbet • Key lime Sorbet • Raspberry Sorbet

Duet Entrée Course
(kindly select up to three)

All duet entrées are paired with chef’s choice of seasonal vegetables & starch
5 Ounce Petite Grilled Beef Filet & Marinated & Grilled Free-Range Chicken Breast
Marinated & Grilled Free-Range Chicken Breast & Seared Atlantic Salmon
Marinated & Grilled Free-Range Chicken Breast & Seared Diver Scallops
5 Ounce Petite Grilled Beef Filet & Jumbo Lump Crab Cake

Brewed Regular & Decaffeinated illy Coffee & Selected Hot Teas

House Wine Service with Dinner

4 Hour Open Ballantyne Bar

Champagne Toast

Specially Designed Wedding Cake
Served to your guests as a dessert course on elegantly garnished dessert plates
With chocolate dipped strawberry

$175.00 per guest

Selections are limited to three choices prior to the event, to be specified on your RSVP cards. An exact count of the number of each entrée is required with your guarantee of attendance, five business days prior to the event. When multiple entrées are selected, a master list & seating cards are required. You will need to prepare both table cards & place cards. The table cards should be in alphabetical order, noting at which table each guest is to be seated. The place cards should be arranged by table in the order you wish your guests to be seated & your guests’ entrée choice MUST be designated on their place card.

Seated Dinner III

Cocktail Hour

Russian & American Caviar
Traditional accompaniments
Blini & Quail Egg, Smoked Salmon Mousse with Tuscan Flat Bbread

Seafood in the Raw Station
Ahi Tuna Poki, Hamachi Crudo, Key Lime Poached Prawns,
& Blue Point Oyster Shooters, Wasabi Tuna Tartar, Bay Scallop Ceviche with Mango & Key Lime,
Cracked Johna Crab Claws with Sauce Louis

Imported European Cheese Display
with House Made Flat Breads, Spiced Pecans, & Dried Fruit Chutney

Hand-Passed Hors d’Oeuvres
(kindly select three)

Savory Truffles
Lamb Rib Eye with Minted English Pea Purée
Roasted Winter Squash Chaboust, & Crisp Shallots
Pear & Brie Cheese in a Crisp Phyllo Purse
Tempura Atlantic Shrimp with Sesame Teriyaki Dipping Sauce
Maine Lobster & Fennel Bouchée & Tarragon Aioli
Lump Blue Crab Profiterole with Green Onion & Creole Rémoulade

Action Station
(kindly select one)

Pasta Station
Penne & Orecchiette Pastas Served with Alfredo Cream, Pomodoro Sauce, Wild Mushrooms, Fresh Herbs, Parmesan Cheese, Fresh Vegetables, Pine Nuts, & Garlic Bread Sticks

Stone Ground Grit Martini Bar
Gulf Coast Shrimp, Herbed Wild Mushrooms, Caramelized Onions
& Barbequed Chicken

Griddle Cake Station
Polenta Cake, Roasted Onion, Smoked Salmon, Chive Cream
Corn Cake,

Shaved Virginia Ham
Pancake of Bacon, Spinach, Smoked Mozzarella

Five-Course Seated Dinner

Appetizer Course
(kindly select one)

Smoked Salmon Napoleon
Traditional Shrimp Cocktail
Mushroom Ravioli – Duck Confit & Arugula
Caramelized Diver Scallops
Sautéed Jumbo Lump Crab Cake

Salad Course
(kindly select one)

Hearts of Romaine Lettuce with Shaved Pecorino Romano Cheese,
with Creamy Green Peppercorn & Roasted Garlic Dressing
Petite Asian Greens, Pickled Ginger, Mandarin Oranges, Julienne Snow Peas
with Sesame Ginger Dressing
Baby Spinach Salad, Pickled Red Onion, Oven Roasted Tomato
with Warm Apple & Smoked Bacon Dressing
Iceberg Lettuce Wedge with Heirloom Tomatoes,
with Saga Bleu Cheese Dressing

Intermezzo
(kindly select one)

Champagne Sorbet • Calvados Sorbet • Key lime Sorbet
Raspberry Sorbet • Cucumber Sorbet

Duet Entrée Course
(kindly select one)

All duet entrées are paired with chef’s choice of seasonal vegetables & starch

5 Ounce Petite Grilled Beef Filet
& Halibut Franchise OR Marinated & Grilled Free-Range Chicken Breast
5 Ounce Petite Grilled Beef Filet & Jumbo Lump Crab Cake
Venison Chops with Sautéed Jumbo Shrimp
5 Ounce Petite Grilled Beef Filet & Caribbean Lobster Tail
Slow Braised 10 Ounce Beef Short Ribs & Blackened Jumbo Gulf Shrimp

Brewed Regular & Decaffeinated illy Coffee & Selected Hot Teas

House Wine Service with Dinner

4 Hour Open Ballantyne Bar

Champagne Toast

Specially Designed Wedding Cake
Served to your guests as a dessert course on elegantly garnished dessert plates
With chocolate dipped strawberry

$215.00 per guest

Enhancements to Consider
Late Night Treats & Sweets

Sweet & Savory Hand-Passed Treats
Mini Cheeseburger Sliders with French Fries & Milkshake Shooters
Mini Grilled Cheese with Tomato Soup Shooters
House Made Donuts with Milk Shooters
$250.00 per tray of 50 pieces

Savory Hand-Passed Treats
Mini Cheddar Cheese Biscuit with Country Ham
Mini Vermont White Cheddar Macaroni Bites
Mini Pulled Barbecue Sliders
Assorted Mini Hand Made Pizzas
$105.00 per tray of 50 pieces

Specialty Fries
(kindly choose 3)

Sweet Potato Fries, Rosemary Fries,
Garlic Herb Fries, Polenta Stick Fries,
Parmesan Cheese Fries
Assorted Dipping Sauces
$7.95 Per Guest (plus tax & service charge)
(Requires uniformed Chef Attendant @ $100 per chef,
1 Chef per 75 guests is required)

Coffee Station
Freshly Brewed illy Regular & Decaffeinated Coffee,
Herbal Teas served with Traditional Accompaniments
along with Brown Sugar Cubes, Chocolate Curls, Cinnamon Whipped Cream,
Sugar Swizzle Sticks & Maraschino Cherries
$8.95 per guest

Classic French Pastry Buffet
Éclairs, Napoleons, Cream Puffs & Fruit Tartlettes,
Assorted Mousses in Dark Chocolate Cups
$11.95 per guest

Classic Viennese Dessert Buffet
Petite versions of:
Linzertorte, Sachertorte, Apple Strudel,
Dobos Torte, Bavarian Creams
$11.95 per guest

American Dessert Buffet
Petite versions of:
Cheesecake, Carrot Cake, Strawberry Shortcake,
Apple Cobbler
$11.95 per guest

Chocolate Fountain
Choice of Semi-Sweet, Milk or White Belgian Chocolate, Beautifully Displayed with
Assorted Fruits, Angel Food Cake & Pretzels
$11.95 per guest

Classic Sweets
Assorted Rice Krispie Treats, Mini Brownie &
Blondie Squares, Mini Lemon Bars
Make-Your-Own Floats
with Bottled Root Beer, Orange Crush, Cream Soda
& Premium Vanilla Ice Cream
$ 9.95 per guest

Candy Station
Selection of Assorted Candies in Glass Containers
on a Tiered Glass Display,To-Go Candy Bags
$8.95 per guest
Upgrade to a Five (5) Hour Ballantyne Bar
$7.00 per guest

Upgrade to Premium Bar
$7.00 per guest for Four (4) Hours
$14.00 per guest for Five (5) Hours

Ballantyne Bar Per Person Packages

Ballantyne Brands Package

Absolut Vodka, Tanqueray Gin,
Jim Beam Bourbon, Johnny Walker Red Scotch, Jack Daniels Black Label Whiskey,
Bacardi Rum, Jose Cuervo Gold Tequila, Canadian Club Classic

Ballantyne Brands Martinis & Rocks Drinks

House Wines (select one vineyard)

Sterling Vineyards, California
Chardonnay, Cabernet, Merlot, Pinot Grigio
Childress Vineyards, North Carolina
Chardonnay, Cabernet Sauvignon, Merlot
Errazuriz Vineyards, Chile
Chardonnay, Merlot, Cabernet Sauvignon

Domestic Beer (select three)

Miller Light, Budweiser, Yuengling
Bud Light, Mic Ultra, & Coors Light, O’Douls

Specialty Beer (select three)

Amstel Light, Heineken, Sierra Nevada, Stella Artois,
Corona, Corona Light, Red Stripe

Assorted Soft Drinks
Coke, Diet Coke, Sprite
Still & Sparkling Bottled Waters

1 hour $23.00 per guest
2 hour $31.00 per guest
3 hour $38.00 per guest
4 hour $47.00 per guest
5 hour $52.00 per guest

Premium Brand Package

Grey Goose Vodka, Bombay Sapphire Gin, Chivas 12yr Scotch, Makers Mark Bourbon, Appleton Estate 12yr Rum, Jose Cuervo 1800 Tequila, Crown Royal

Premium Brands Martinis & Rocks Drinks

Premium Wines
Chateau Ste. Michelle “Indian Wells” Riesling, Washington
Rodney Strong “Charlotte’s Home” Sauvignon Blanc, Sonoma
Kendall Jackson “Grand Reserve” Chardonnay, California
Cambria “Julia’s Vineyard”
Pinot Noir, Santa Barbara
Chateau St. Jean Merlot, California Beringer “Knight’s Valley”
Cabernet Sauvignon, Sonoma

Domestic Beer (select three)

Miller Light, Budweiser, Yuengling
Bud Light, Mic Ultra, and Coors Light, O’Douls

Specialty Beer (select three)

Amstel Light, Heineken, Sierra Nevada, Stella Artois,
Corona, Corona Light, Red Stripe

Assorted Soft Drinks
Coke, Diet Coke, Sprite
Still & Sparkling Bottled
Waters

1 hour $28.00 per guest
2 hour $36.00 per guest
3 hour $45.00 per guest
4 hour $54.00 per guest
5 hour $59.00 per guest

Beer & Wine Package

House Wines (select one vineyard)

Sterling Vineyards, California
Chardonnay, Cabernet, Merlot, Pinot Grigio
Childress Vineyards, North Carolina
Chardonnay, Cabernet Sauvignon, Merlot
Errazuriz Vineyards, Chile
Chardonnay, Merlot, Cabernet Sauvignon

Domestic Beer (select three)

Miller Light, Budweiser, Yuengling
Bud Light, Mic Ultra, and Coors Light, O’Douls

Specialty Beer (select three)
Amstel Light, Heineken, Sierra Nevada, Stella Artois,
Corona, Corona Light, Red Stripe

Assorted Soft Drinks
Coke, Diet Coke, Sprite
Still & Sparkling Bottled Waters

1 hour $20.00 per guest
2 hour $28.00 per guest
3 hour $35.00 per guest
4 hour $44.00 per guest
5 hour $49.00 per guest

Labor Fees Bartender - $75 each (one bartender per 75 guests)

For more information or a consultation appointment, please contact: The Ballantyne Hotel & Lodge Catering Department 704-248-4035 or request a proposal here >