Wedding Package & Menu

Wedding Package

We make planning your wedding a fun and enjoyable experience! Our Wedding Package includes all the ingredients that reflect the elegance and beauty you dream of and the creativity and expertise we share during the planning process. Professional Staff – Our catering staff is waiting to assist you in creating an unforgettable event for you and your guests. From your first visit until your last guest leaves, you’ll be surrounded by our exceptional with “Journey To Be The Best” service and the personal care that will make this the wedding of your dreams. Wedding Ceremonies - Available for a fee of $500. Food minimums will apply for the space used in addition to the fee. White Table Linens – The dining tables will be elegantly outfitted with crisp white linen tablecloths, and our signature folded napkins -OR- select our Regal Linen Package upgrade at further rental with floor length cloth, satin overlay and coordinating chair covers all in a luxurious champagne brocade. White Satin Table Skirting – Picture the graceful look of the tables needed for your wedding party, cake, gifts, and guest book dressed in shiny white satin. Candelabras – A pair of silver candelabras will adorn your head table. Centerpieces – All guest tables will be provided with a complimentary centerpiece, votive candles and attractive framed table numbers (if needed). China Place Settings – Beautiful place settings with our Villeroy & Boch china. Complimentary Cake Cutting and Service – Our staff will cut and serve your wedding cake provided by your cake vendor. Room Rental – Your event space is complimentary with a minimum food and hosted beverage purchase. All dining tables, chairs, and tables needed for cake, the guest book, gifts, and place cards are included. Dance Floor, Risers and Microphone – Provided at no charge because we know you’ll need a dance floor, risers, or a wireless microphone for speeches. Special Guestroom Rates – We will offer your party a special guestroom rate, so after the event your guests may simply take the elevator home to a comfortable bed. Personalized Reservation Cards – Cards that can be inserted in your invitations. The cards include guestroom reservation information and a convenient map to the hotel. Complimentary Parking Guestroom and Breakfast – The bridal couple will enjoy a complimentary guestroom and their choice of a buffet breakfast served in our dining room or order room service. Complimentary Gift Opening Space – Finally, we offer a complimentary room to use for a gift opening the next morning.

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We have thought of almost everything: We encourage you to compare!

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Policies

We believe good communications enhance every event. The following is provided so you have valuable information to choose the right location for your reception. We want you to understand our policies that ensure your event is comfortable and safe for all hotel guests. If you have any questions regarding this information please do not hesitate to ask! Cancellation – A cancellation fee, in addition to the non-refundable deposit, will apply for any event that has been confirmed as definite by a signed contract. The fee is based on a percentage of the anticipated revenue as noted in the contract. Deposit and Payment Policy – The Crowne Plaza Minneapolis West requires a $1,000 deposit when finalizing the booking of an event. Deposits are non-refundable upon receipt. At the time of booking we also require a credit card authorization to secure payment for the event. Pre-payment of an estimated balance is due seven (7) business days prior to your event, and may be paid by check, cash or credit card. Final payment of outstanding balance is due at conclusion of the event. If the financial prerequisites are not met, the Hotel reserves the right to cancel the event. Event Planning – Your Catering Manager will work closely with you to complete all final details regarding your event. The Banquet Event Order provided for your final pre-payment is used to communicate all your requests to our staff. Please review your Banquet Event Order carefully. Any changes you wish to make after this time should be made directly with your Catering Manager. •

Inventory for items included in our wedding package are based on hotel standards. Any unusual usage (extra large dance floors, candles, etc.) should be planned with your Catering Manager. Additional rental fees may apply if hotel inventory is exceeded.

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The hotel does not permit the affixing of anything to the walls, floors, or ceiling with nails, staples, tape or any other material without prior approval of your Catering Manager. No plastic or metallic confetti is allowed.

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Our staff is available to assist you with setting guest favors, specialty table décor and other reception decorations. There may be additional fees for these special requests.

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Our rooms have sound systems available for background music, speeches, and announcements. DJ’s and live bands will require supplemental sound systems. Smoke and fog machines are not permitted.

Food & Beverage – All food and beverage items will be provided by the Crowne Plaza Minneapolis West, with the exception of a wedding cake. Due to Health Department regulations, no food or beverages are allowed to leave the premises. Food & Hosted Beverage Minimum – A food and hosted beverage minimum purchase will apply to your event. Service charge, tax, and cash bar items are not applicable to your minimum. Guarantee – To ensure excellent service and proper food quantities, we require a minimum guaranteed number of guests be specified seven (7) business days prior to the event. After the 7 days, your guarantee may go up but cannot go down. If the Catering Department does not receive a guarantee number, we will use the number stated on your contract as your guarantee. The hotel will prepare to serve 5% over your final guaranteed number. Liability – The Crowne Plaza Minneapolis West reserves the right to inspect and control all functions held on the premises. All audio requirements (use of hotel equipment or bringing in equipment) must be discussed with and approved by your Catering Manager prior to your event. The client agrees to be responsible for damage to property or equipment and will be charged accordingly. The Hotel does not assume responsibility for any merchandise, personal property, or equipment brought onto the premises. 11-2010

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Hors D’oeuvers

W arm H ors D ’ oe u vres Warm Hors D’oeuvres make a splendid addition to a cocktail reception prior to your wedding dinner. This can be especially important if the pre-dinner social is over one hour long. 150 pieces per order, priced per order. An additional butler fee is $50.00 per butler, one butler per 75 guests. * These items can be used for butler style of service. Bourbon Street Meatballs Meatballs tossed in a New Orleans bourbon sauce Buffalo Wings Served with celery and blue cheese *Crab Stuffed Wontons Cream cheese and crab wrapped in a wonton and fried until crisp Vegetable Spring Rolls Served with orange fire cracker sauce *Asian Beef Brochettes Tenderloin, bell peppers and red onion with a ginger soy glaze Chicken Satay Served with Tai peanut sauce Sesame Chicken Fingers Served with an Asian sticky sauce *Teriyaki Chicken Brochettes Miniature kabobs with marinated chicken, sweet bell peppers and red onion *Prosciutto Florentine Mushrooms Stuffed with shaved prosciutto, feta and spinach *Roasted Vegetable Tarts Summer squash, onions, sun dried tomatoes, jack and cheddar cheese in a sun dried tomato tart shell *Sicilian Shrimp Mushrooms Mushrooms filled with shrimp and artichoke cream cheese *Spanakopita Spinach and feta wrapped in Greek phyllo pastry Bacon Wrapped Scallops Served with grilled pineapple wedges Miniature Beef Wellington Savory beef tenderloin and mushroom duxelle baked in a delicate French pastry Mini Crab Cakes Served with garlic aioli

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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*Coconut Shrimp With a spicy mango lime sauce Coconut Lobster Tail Skewers Mini lobster tails rolled in coconut 3

Hors D’oeuvers

C old H ors D ’ oe u vres Cold Hors D’oeuvres make a splendid addition to a cocktail reception prior to your wedding dinner. This can be especially important if the pre-dinner social is over one hour long. 150 pieces per order, priced per order. An additional butler fee is $50.00 per butler, one butler per 75 guests. * These items can be used for butler style of service. *Anchovies, Feta, & Kalamata Pastry Cup *Black Olive, Tomato, Basil & Mozzarella Pastry Cup Chipotle Chicken Pinwheels *Crab, Asparagus, & Cherry Tomato Pastry Cup Grilled Chicken & Grain Mustard on Crustini Prosciutto Wrapped Melon Roast Tenderloin & Horseradish on Crustini Shrimp Avocado Pinwheels *Smoked Salmon Finger Sandwiches Smoked Turkey & Cucumber Roulade *Strawberry Cream Cheese Pastry Cup Thai Curry & Crab Pinwheels *Tomato & Basil Bruschetta Toasted Italian bread with tomato basil relish, garnished with mozzarella cheese Chocolate Dipped Strawberries Sweet strawberries hand dipped in white and dark chocolate Hawaiian Fruit Kabobs Skewered melons, pineapple and strawberry Shrimp and Avocado Roulade Served with salsa Asparagus Roulade Fresh asparagus wrapped in provolone cheese and Genoa salami California Rolls Sushi rice and julienne crisp vegetables in a nori wrap, served with wasabi *Marinated Artichoke Bottoms Filled with seasoned cream cheese Chilled Shrimp Cocktail Served with lemon wedges and cocktail sauce

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Snow Crab Claws Served with lemon wedges and cocktail sauce

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Hors D’oeuvers

H ors D ’ O e u vres D isplays 150 servings per platter, priced per platter

Guacamole Display Fresh avocados with chopped onion, chilies and tomatoes, served with tortilla chips Grecian Bread and Vegetables Vegetable sticks, grilled pita bread, hummus and marinated olives Fresh Vegetable Display An assortment of market fresh vegetables, served with two dip selections Fire Grilled Vegetable Platter Summer squash, tomatoes, Bermuda onions, portobellos, and asparagus, drizzled with balsamic vinaigrette Baked Brie En Croute Brie in delicate French pastry, accompanied by French bread and imported crackers Fresh Fruit Platter Sliced honeydew, cantaloupe, pineapple and strawberries, served with yogurt dip Display of Cheeses Garnished with fresh fruit and served with assorted imported and domestic cheeses, and crackers Mediterranean Platter Hummus, black olive tapenade and baba ghanouj, served with pita bread Artichoke Gratin Creamy artichoke dip, served with seasoned crostini The Antipasto Platter A patterned display of sliced prosciutto, Genoa salami, blackened tomatoes and eggplant with roasted red and yellow peppers, marinated olives and artichokes Smoked Salmon Display A full side of hickory smoked salmon served with lemon zest aioli, served with assorted crackers Whole Poached Salmon Display Glazed with aspic, served with a dill cream cheese, and imported crackers (serves 125)

To enhance your buffet, Ice Carvings are available; please see your catering representative for details.

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Chef Attended

C A R V I N G S tations Silver dollar rolls and condiments accompany all carving stations. One order serves 25-30 people except where indicated. Chef carving charge $100. Roasted Pork Loin with Orange Molasses Glaze Roasted Turkey Breast with Fresh Sage and Butter Serves 40 Virginia Ham with a Coca-Cola and Brown Sugar Rub Mediterranean Pork Loin Stuffed with spinach, sun dried tomatoes, mushrooms, fresh herbs, and a garlic rub Top Round of Beef with Rock Salt and Fresh Garlic Serves 50 Beef Tenderloin basted with Dry Vermouth Steamship Round of Beef Studded with garlic, cracked peppercorns and rock salt (serves 150 appetizer portions)

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Dinners

P lated S tarters & S alads S tarters Gorgonzola Cheese Cake With fresh sage and blue cheese Gulf Shrimp Cocktail With a tangy red sauce and fresh lemon Crab Stuffed Avocado Ripe avocado filled with deviled crab and lemon aioli

S alads House Salad / Included with Dinner Entrée Mixed greens, tomatoes, carrots, sweet red onion, served with home made Parmesan ranch dressing Classic Caesar Salad (pre dressed) Hearts of romaine with shaved Parmesan and garlic croutons tossed in Caesar dressing Red Leaf House Salad Iceberg and red leaf lettuce accented with dried cranberries, walnuts, cucumbers and sweet red onion, dressed with a light vinaigrette Bacon, Lettuce, Tomato Salad Bacon and vine ripened tomatoes with mixed greens and iceberg lettuce, dressed with balsamic vinaigrette Strawberry Fields Baby spinach and mesclun greens, strawberries, almonds, carrots, Gorgonzola cheese and a champagne vinaigrette dressing Boston Bibb Salad Cherry tomatoes, toasted pine nuts, roasted yellow peppers with a mandarin orange vinaigrette Spinach & Pear Salad Roasted pears, Bermuda onion, roasted red peppers and balsamic vinaigrette

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Dinners

P lated E ntrees Entrees include House Salad, fresh steamed vegetables, starch when applicable, freshly baked breads with butter, coffee, tea, and milk

P o u ltry Chicken Marsala Made with dry marsala wine Raspberry Chicken Grilled breast of chicken with raspberry Dijon sauce Chicken Woodland Grilled chicken breast served with wild mushroom demi-glace Chicken Forestiere Grilled chicken breast with a mushroom, tomato and wine demi-glace Chicken Saltimbocca Stuffed with prosciutto, sage and provolone with a Parmesan pepper cream sauce Chicken Minnesota Chicken breast with wild rice and sausage stuffing, served with a mushroom tarragon veloute Chicken with Lobster Chicken breast with lobster served with a sherry cream sauce and provolone cheese

S tea k s , C hops & G ame Medallions of Beef Tenderloin Topped with mushrooms, shallots, tomatoes and a demi-glace Tenderloin of Beef with Crab Meat Stuffed with crab meat and wrapped in pastry with a cognac demi-glace Filet Mignon Filet mignon served with sauce bordelaise Applejack Pork Loin Served with a pecan applejack butter Pork Porterhouse Char broiled and served with roasted garlic and herb butter Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Roasted Long Island Duckling Sauce l’orange, toasted coconut and orange zest Prime Rib Roast prime rib of beef served au jus

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Dinners

Plated Dinner Entrees, continued

F ish & S eafood Grilled Atlantic Salmon Lingonberry, garlic and a fresh lemon butter sauce Broiled Canadian Walleye Garlic, lemon, parsley with a butter sauterne wine sauce Pecan Crusted Walleye Served with fresh herb butter Italian Crusted Shrimp Stuffed with fresh Italian herbed bread crumbs and lemon-garlic butter Seared Mahi Mahi with Asiago Crusted Scallops Served with fresh cilantro butter sauce

D u et P lates Surf & Turf / Market Price per person Filet Mignon and Lobster Grilled Chicken & Walleye Almandine Grilled breast of chicken with pesto and walleye almandine Petite Filet & Broiled Salmon Filet with garlic Roquefort butter and salmon with a tomato-basil relish Tenderloin of Beef Bordelaise & Shrimp Scampi The classic duo Petite Filet & Chicken Woodland Filet with roasted shallot butter and chicken with a wild mushroom sauce Petite Filet & Crab Cakes Filet with sauce bordelaise and homemade crab cakes served with roasted garlic butter

V egetarian E ntrees Roasted Vegetable Ravioli With a smoked tomato-Alfredo sauce Penne with Blackened Eggplant Blackened tomato, grilled Bermuda onion, roasted yellow peppers with fresh basil and olive oil Portobello Mushroom Pasta Served with roasted peppers, caramelized onions, mozzarella cheese, farfalle pasta and sauce marinara Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Fettucini Alfredo

C hild M eal (12 & under only) Chicken Fingers With honey mustard, smiley fries, baby carrots, and a fruit cup

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Dinners

P lated A ccompaniments S tarches Tuxedo Red Potatoes Roasted Yukon Gold Potatoes with Garlic & Herbs Wild Rice Pilaf with Almonds Skin-On Mashed Potatoes, with Sour Cream and Chives Roasted Garlic Mashed Potatoes Vegetable Basmati Rice Twice Baked Potato, with Sour Cream and Cheddar Cheese Oven Roasted Purple Peruvian Potatoes

V egetables Honey Glazed Carrots with Golden Raisins Green Beans with Red Peppers Squash-Vegetable Medley with Sweet Red Onions and Red Bell Peppers Steamed Broccoli with Red Pepper Garnish Buttered Broccoli with Cherry Tomatoes Fire Roasted Seasonal Vegetables Fresh Asparagus with Lemon and Roasted Red Peppers Stuffed Yellow Squash with Spinach and Garlic Roasted Root Vegetables with Parmesan

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Dinners

S I G N A T U R E B u ffets All Signature Buffets come with freshly baked rolls, butter, coffee, tea, and milk. Dinner buffets are to be served for a maximum of 90 minutes. Dinner buffets are prepared for groups of 30 or more

~ First ~ House Salad with your choice of dressing and topping Greek Pasta Salad Vegetable Medley Garlic Mashed Potatoes Chicken Picatta London Broil

~ Second ~

Strawberry and Brie Spinach Salad with Raspberry Vinaigrette Waldorf Salad Green Beans Almandine Saffron Rice Pilaf Blackened Salmon with Mango Salsa Chicken Saltimbocca Bourbon Glaze Pork Loin w/Apple Compote

~ Third ~

Classic Caesar Salad Marinated Tomato Mozzarella Salad with Balsamic Vinaigrette Garlic Mashed Potatoes Baby Carrots and Asparagus Roasted Sliced Sirloin of Beef Chicken Minnesota Stuffed Salmon with Basil, Artichoke, and Parmesan Stuffing

~ Fourth ~

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Bacon, Lettuce, Tomato Salad with Peppercorn Ranch Dressing Red Leaf House Salad Yukon Gold Potatoes Fire Grilled Vegetables Chef Carved Prime Rib Chicken Marsala Pecan Crusted Walleye

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Late Night

Late evening snacks are great for when everyone has worked up a hunger dancing all night. Late evening snacks are served from 9:00 pm – 12:00 am

L ate E vening A D D I T I O N S Assorted Deli Meats and Cheeses

Served with condiments and sliced rolls to make small sandwiches. (Serves 50 people.)

Sloppy Joes

The classic sloppy joes with buns. (Serves 50 people.)

12-inch Pizza Old-Fashioned Popcorn Cart

Filled with buttered popcorn and popcorn bags to fill

Nacho Bar

A self-serve nacho bar is set up for guests to enjoy at a late hour. Tortilla chips, guacamole, salsa, sour cream, warm nacho cheese, chopped onions, green peppers, olives, tomatoes, and jalapenos.

Chocolate Dipped Strawberries White and Dark Chocolate Dipped Pretzels Miniature Sweets To Include Cheesecake Petit Fours Ice Cream Sundae Bar

Vanilla ice cream with strawberry and chocolate sauces, chocolate chips, M&Ms, salted peanuts, and whipped cream

A ssorted S nac k s Potato Chips with French Onion Dip Pretzels Snack Mix Tortilla Chips with Salsa Deluxe Mixed Nuts or Cashews Caramel Popcorn Cheese Popcorn Snack and Dip Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Potato chips and dip, tortilla chips and salsa, crackers and spinach dip, snack mix and peanuts

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Beverages

O ptions There are many options available for beverage service. Your catering representative will be happy to discuss what beverage options best suit your event. • Hosted Bar The total cost of beverages served based on consumption plus tax and service charge is applied to the banquet bill, which is presented to the host(s) • Cash Bar Your guests are responsible for the purchase of their own beverages. The cash bar prices are inclusive of state taxes. • Combination Bar You decide to provide selected beverages on a host basis, and your guests may purchase other items. You may also elect to have items at the bar hosted for a period of time, such as the social hour prior to dinner, then change to a cash basis bar. • Drink Tickets This is a popular way to provide a wide variety of beverages while still setting limits for the quantity of alcoholic beverages consumed. It also is nice when you are working within a specific budget. • Dinner Wine Service This is a wonderful compliment to any celebration. Our staff will serve bottles of the hosted wine of your choice during the dinner. • Butler Service This is an elegant style of service where our staff butler passes beverages to your guests upon arrival. This may also be done with the Assorted Canapés as hors d’oeuvres. There is an additional charge of $50 per butler to have this type of service. One butler is required per 75 people.

P olicies •

Hotel policy states no one will be served without valid identification.

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Each guest will be served no more than one alcoholic beverage at a time.

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We will provide one bartender for every 150 guests.

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Each bar requires a minimum of $350 revenue earned or a $100 set-up fee will be applied.

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Hosted Drink Tickets: Drink tickets may be handed out to guests, tickets are charged on consumption based on the drink ordered.

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All beverages served are to be provided by the Crowne Plaza Minneapolis West. No outside beverages will be allowed in the banquet area.

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A 9.775% state liquor tax and an 19% hotel service charge will apply to hosted beverages.

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Beverages

B everage P R I C I N G Call Brands - High Balls Premium Brands - High Balls Cordials (Kahlua, Bailey’s Amaretto) Top Shelf Brands Specials (Long Island, Colorado Bulldog) Domestic/Non-Alcoholic Beers Imported Beers Canyon Road Wines, California Robert Mondavi “Woodbridge” Wines, California Sodas Juices/Mineral Waters Non-Alcoholic Fruit Punch (per gallon) Champagne Punch (per gallon) Domestic Draft Beer (16 gallon keg, approx 120-10 oz. glasses) Premium/Imported/Draft Beer (16 gallon keg, approx 120-10 oz. glasses) Market Price Coffee (Regular of Decaf)

TA B L E W I N E S E R V I C E



Canyon Road Wines Chardonnay, Merlot, Cabernet or White Zinfandel House Champagne or Sparkling Cider Mondavi “Woodbridge” Wines Chardonnay, Pinot Noir, Pinot Grigio, Sauvignon Blanc, Cabernet, or Shriaz

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Beverages

specialty W ine L ist This is just a sampling of our wine list, please ask your catering manager for more options.

R ed W ines Merlot, Canyon Road (California)

Delightful aromas of ripe cherry and black currant with a smooth round finish

Cabernet Sauvignon, Canyon Road (California)

Generous aromas and flavors of plums, cassis, chocolate and fragrant oak. Full-bodied and round

Shiraz, Robert Mondavi “Woodbridge” (California) Intense, velvety berry characater with hints of voilet and sweet oak spices Malbec, Terrazas (Terrazas de los Andes, Argentina)

Light spicy and medium-bodied with hints of plum and boysenberry flavors

Merlot, Kendall-Jackson Vinter’s Reserve (California)

Soft and Smooth with aromas of black fruit and hints of oak upon finish

Cabernet Sauvignon Merlot, Greg Norman Estates (Limestone Coast, Australia) Rich and silky, with mint, dark berry, and chocolate notes

C hampagne & S par k ling W ines Brut, Stanford Martini Rossi Brut Reserve, Domaine Chandon

white W ines White Zinfandel, Canyon Road (California) Light-bodied with hints of citrus and summer berries

Chardonnay, Canyon Road (California)

Medium-bodied wine with crisp apple, ripe citrus fruit and cinnamon

Pinot Grigio, Robert Pepi (Napa Valley, California) Crisp acidity with flavors of citrus and green apples

Prices are per order and do not include sales tax or an 19% hotel service charge. Menu prices are subject to change up to 60 days prior to your event.

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Riesling, Chateau St. Michelle (Columbia Valley, Washington) Honeysuckle floral aromas with flavors of peaches and apricots balanced with lively crisp acidity Chardonnay, Kendall-Jackson, Vinter’s Reserve (California)

Rich, lush with pear, pineapple and tropical fruit flavors

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hether it’s the beautiful ambiance of our site, overnight accommodations for your guests, the quality of our food, availability of shuttle service or our “Journey To Be The Best” service promise, we are confident your reception will be a once-in-a-lifetime event to cherish forever.

3131 Campus Drive Plymouth, Minnesota 55441 Telephone: (763) 559-6600 Fax: (763) 559-1053 www.CPplymouth.com