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portofino wedding
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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
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