140230 mh wedding proposal rtp xtrapages o u r c e r e m o n y whether a more traditional walk down...

S E T T I N G S B Y U S , I N S P I R E D B Y Y O U .

F A I R F A X M A R R I O T T A T F A I R O A K S

11787 LEE JACKSON HWY, FAIRFAX VA 22033

Tiffany Francis| 703.667.2101

FairfaxMarriott.com

Y O U R H O T E L

LET THE FAIRFAX MARRIOTT AT FAIR OAKS EXCEED YOUR EVERY

EXPECTATION. FROM THE MAIN EVENT TO THE OVERNIGHT

GUESTROOMS, YOUR GUESTS WILL EXPERIENCE WORLD CLASS

SERVICE WHILE STAYING IN OUR NEWLY RENOVATED, CONTEMPORARY

ACCOMMODATI ON S .

F A I R F A X M A R R I O T T ® 1 1 7 8 7 L E E J A C K S O N H W Y , F A I R F A X V A 2 2 0 3 3 T 7 0 3 . 6 6 7 . 2 1 0 1 | F a i r f a x M a r r i o t t . c o m

Y O U R R E H E A R S A LSTART YOUR WEDDING WEEKEND OFF WITH A POP. TOAST YOUR “I

DOs”

IN THE PERFECT SETTING AT FAIRFAX MARRIOTT AT FAIR OAKS .

WHETHER A SIT -DOWN DINNER IN A PRIVATE BANQUET SPACE OR A

COCKTAIL RECEPTION AT THE 703 BAR + KITCHEN , OUR PLANNERS

WILL CREATE THE FAIRYTALE BEGINNING TO YOUR HAPPILY EVER

AFTER.


Y O U R C E R E M O N Y

WHETHER A MORE TRADITION AL WALK DOWN THE AISLE OR A

ONE-OF-A-KIND CEREMONY CREATED BY YOU, CHOOSE OUR

SPECTACULAR ATRIUM OR ONE OF MANY OTHER PRIVATE BANQUET

ROOMS FOR THE PERFECT BACKDROP TO YOUR “I DOs.”


C E R E M O N YW A LK D O W N T H E A I S LE I N O U R B E A U T I F U L A T R I U M A D J A C E N T T O T H E P O T O M A C

B A LLR O O M O R S E LE C T A M O R E I N T I M A T E C E R E M O N Y LO C A T I O N I N A P R I V A T E R O O M .

ATRIUM | $1,500.00

O U R G R A N D A T R I U M I S C E N T R A LLY LO C A T E D I N T H E H E A R T O F T H E H O T E L A N D

C O N V E N I E N T LY LO C A T E D A D J A C E N T T O T H E P O T O M A C B A LLR O O M . W I T H 6 - S T O R Y

T A LL C E I LI N G S , S U R R O U N D E D B Y M O D E R N I N D O O R T E R R A C E S A N D A C O M F O R T I N G

F I R E P LA C E , Y O U R A T R I U M W E D D I N G I S S U R E T O T U R N H E A D S O F U P T O 4 0 0 A T T E N D E E S

T H A T C A N B E S E A T E D I N T H E A T R I U M .

PRIVATE ROOM | starting at $500.00

F O R A M O R E I N T I M A T E S E T T I N G , T I E T H E K N O T I N A P R I V A T E B A N Q U E T R O O M . F O R A

C E R E M O N Y O F 7 5 T O A C E R E M O N Y O F J U S T Y O U R C LO S E S T F R I E N D S A N D F A M I LY , A

P R I V A T E B A N Q U E T R O O M I S S U R E T O D E LI V E R I N T I M A T E E LE G A N C E .

C E R E M O N Y P A C K A G E S I N C L U D E : C O M P L I M E N T A R Y R E H E A R S A L , D R A P E D A N D S K I R T E D T A B L E S

A S N E E D E D , O N E ( 1 ) M I C R O P H O N E , M I X E R A N D H O U S E S O U N D F O R Y O U R C E R E M O N Y A N D

S T A G I N G U P O N R E Q U E S T .

F A I R F A X M A R R I O T T A T F A I R O A K S

11787 LEE JACKSON HWY, FAIRFAX VA 22033

Tiffany Francis | 703.667.2101

FairfaxMarriott.com

S U B J E C T T O 2 4 % S E R V I C E C H A R G E A N D 6 % T A X

1 1 7 8 7 L E E J A C K S O N H W Y , F A I R F A X V A 2 2 0 3 3 T 7 0 3 . 6 6 7 . 2 1 0 1 | F a i r f a x M a r r i o t t . c o mF A I R F A X M A R R I O T T ®

Y O U R R E C E P T I O N

EAT, DRINK AND CELEBRATE TO THE FULLEST IN OUR

POTOMAC BALLROOM OR OTHER PRIVATE BANQUET SPACE. NO

MATTER YOUR PREFERENCES, OUR EXPERIENCED, DEDICATED TEAM

WILL TAKE CARE OF THE DETAILS. LET US TAKE CARE OF EVERYTHING

FROM THE MENU TO THE LAYOUT TO THE PLACE CARDS SO THAT YOU

CAN TAKE CARE OF THE MEMORIES.

Y O U R D E TA I L S

WE KNOW THAT YOUR SPECIAL DAY IS IN THE DETAILS, WHICH IS

WHY WE OFFER AN ARRAY OF SERVICES, FROM OUR CERTIFIED

WEDDING PLANNER TO SPECIALTY LINENS TO EXUISITLY CRAFTED

CENTERPIECES.

YOUR GUESTS WILL GET A TASTE OF UNFORGETTABL E.

1 1 7 8 7 L E E J A C K S O N H W Y , F A I R F A X V A 2 2 0 3 3 T 7 0 3 . 6 6 7 . 2 1 0 1 | F a i r f a x M a r r i o t t . c o mF A I R F A X M A R R I O T T ®

DEDICATED CERTIFIED WEDDING EVENT PLANNER

WHITE GLOVE & MAÎTRE D’ SERVICE

MENU TASTING FOR UP TO FOUR GUESTS

COCKTAIL RECEPTION WITH CHOICE OF HORS D’OEUVRES

PLATED DINNER OR DINNER BUFFET SERVICE

CHOICE OF BAR SERVICE

HEAD TABLE OR SWEETHEART TABLE AND STAGING

CHOICE OF HOTEL WHITE OR IVORY FLOOR LENGTH LINEN

CHAIR COVERS WITH SASH

HARDWOOD DANCE FLOOR

HOTEL CENTERPIECES

CAKE TABLE AND DJ TABLE

COMPLIMENTARY CAKE CUTTING

SEPARATE BRIDAL RECEPTION ROOM FOR THE WEDDING PARTY

COMPLIMENTARY PARKING

OVERNIGHT ACCOMMODATIONS:

1 NIGHT OF DELUXE OVERNIGHT ACCOMMODATIONS FOR BRIDE & GROOM WITH CHAMPAGNE SERVICE

ROOM BLOCK WITH DISCOUNTED ROOM RATE WITH ONLINE BOOKING LINK

WEDDING PACKAGES

A L L T H E D E T A I L S T O M A K E Y O U R S P E C I A L D A Y A N U N F O R G E T T A B L E E X P E R I E N C E


Photo by: Anny Photography

P LEASE SELEC T THREE ( 3 )

HO RS D ’ O EU VRES

C O L D

• WHIPPED GOAT CHEESE CROSTINI WITH HONEY & CHIVES

• HOMEMADE PIMENTO CHEESE CROSTINI

• SMOKED SALMON, CREAM CHEESE & DILL ON LAVASH

CRACKER

• THINLY SLICED RARE BEEF CROSTINI, HORSERADISH AND

CHIVES

• TUNA TARTARE, LIME, SESAME SEEDS ON CRISPY WONTON

• OLD BAY POACHED SHRIMP WITH LEMON GARLIC AIOLI

• PESTO MARINATED MOZZARELLA AND GRAPE TOMATO

• SKEWERS

• POTATO PANCAKE WITH CAVIAR, SOUR CREAM AND CHIVES

HOT

• PORCINI MUSHROOM RISOTTO CROQUETTE WITH TRUFFLE

AIOLI

• PAELLA CROQUETTES WITH SHRIMP & CHORIZO, SAFFRON

• AIOLI

• FIG JAM & STILTON PASTRY FLOWER

• BELLA FLORA PUFF WITH PORTABELLA MUSHROOM AND

• RICOTTA

• BEEF WELLINGTON

• PALMIER ROLLED WITH GRUYERE AND APPLEWOOD SMOKED

BACON

• BEEF BARBACOA TAQUITO WITH SALSA FRESCA

• GOAT CHEESE STUFFED DATE WRAPPED IN BACON

• MALIBU COCONUT SHRIMP SKEWER WITH SWEET CHILI SAUCE

ONE (1) DISPLAY STATION, TO INCLUDE:

• D OM E ST I C & A R T I SAN C H E E SE D I SPL AY

S E R VE D W I T H C R ACKE R S AND B AGUE T T E

• C R UDI T E ́ D I SPL AY W I T H G AR DE N V E GE T AB L E S

S E R VE D W I T H R ANCH D R E SSI NG

• S E ASONAL S L I CE D F R UI T D I SPL AY

S E R VE D W I T H A L I GH T Y OGUR T S AUCE

SILVER TOUCH

PLATED AND BUFFET DINNER



BAR PACKAGE

1 HOUR DURING COCKTAIL HOUR/ 3 HOURS DURING DINNER

• RED WINE OPTIONS:

BV CABERNET SAUVIGNON TRINITY MERLOT

• WHITE WINE OPTIONS:

KENDALL JACKSON CHARDONNAY

MONTEVINA WHITE ZINFANDEL

TRINITY PINOT GRIGIO

• DOMESTIC BEER OPTIONS:

SAM ADAMS LAGER

MILLER LITE

COORS LIGHT

YUENGLING

O’DOULS

• IMPORTED BEER OPTIONS:

HEINEKEN

CORONA

AMSTEL LIGHT

• CHAMPAGNE OR SPARKLING CIDER TOAST

• NON-ALCOHOLIC BEVERAGE OPTIONS:

ASSORTED PEPSI SOFT DRINKS

MINERAL WATERS AND JUICES

BAR UPGRADES

• TABLESIDE WINE SERVICE | 6.00 PER PERSON

• LUXURY TIER BAR | 9.00 PER PERSON

VODKA - ABSOLUT

GIN - BEEFEATER

RUM - BACARDI

SUPERIOR TEQUILA - JOSE CUERVO GOLD

SCOTCH - DEWAR’S WHITE LABEL

BOURBON - JACK DANIELS

WHISKEY - CANADIAN CLUB

BRANDY - COURVOISIER VS

B E E R & W I N E O P E N B A R + C H A M P A G N E T O A S T

T H R E E ( 3 ) P A S S E D H O R S D ’ O E U V R E S

O N E ( 1 ) D I S P LA Y S T A T I O N

SA L A D COURSE

PLEASE SELECT ONE (1) SALAD FOR ALL GUESTS TO ENJOY

• ARUGULA, GRAPEFRUIT, ROASTED CORN, AVOCADO & PARMESAN WHITE BALSAMIC VINAIGRETTE

• BIBB LETTUCE, STRAWBERRIES, GOAT CHEESE & CANDIED ALMONDS BALSAMIC DRESSING

• HEARTS OF ROMAINE, SMOKED BACON, GORGONZOLA, GRAPE TOMATOES & RED ONION CHIPOTLE RANCH

DRESSING

• MIXED GREENS, CARAMELIZED PEAR, GORGONZOLA & ROASTED WALNUTS CHAMPAGNE VINAIGRETTE

• SHREDDED KALE, DATES, RADISH, SUNFLOWER SEEDS & PARMESAN HONEY MUSTARD VINAIGRETTE

ENTRÉE COURSE

PLEASE SELECT TWO (2) OF THE FOLLOWING, PLUS ONE VEGETARIAN OPTION

• CITRUS BRINED BONE IN CHICKEN BREAST WITH ARTICHOKE AND FINGERLING POTATOES “AL FORNO” & SALSA

VERDE

• VIRGINIA HONEY MUSTARD SALMON FILET WITH ROOT VEGETABLE TERRINE

• CHIPOTLE RUBBED GRILLED FLAT IRON STEAK WITH CHEDDAR GRITS CAKE & CHIMICHURRI SAUCE

• ROASTED CHICKEN BREAST “EN PERSILLADE” WITH BOULANGERE POTATOES & MADEIRA JUS

• GRILLED EGGPLANT AND SPINACH LASAGNA WITH A ROASTED TOMATO RAGU

• WILD MUSHROOM, LEEK, AND GOAT CHEESE STRUDEL WITH A SMOKED PEPPER PUREE

$89.00



SILVER TOUCH - PLATED DINNERB R E A D S E R V I C E

C H O I C E O F O N E ( 2 ) S A LA D S

C H O I C E O F T W O ( 2 ) E N T R É E S

C H E F ’ S C H O I C E O F S E A S O N A L V E G E T A B LE

C O F F E E A N D T E A S E R V I C E

SALADS

PLEASE SELECT TWO (2) SALADS

• HEIRLOOM TOMATO, MOZZARELLA & BASIL EXTRA VIRGIN OLIVE OIL & BALSAMIC GLAZE

• SHAVED PROSCIUTTO, MELON AND FRESH MINT

• ARUGULA, GRAPEFRUIT, ROASTED CORN, AVOCADO, PARMESAN & WHITE BALSAMIC VINAIGRETTE

• BABY GREENS, CUCUMBER, RADISH, CHERRY TOMATO, CARROTS & BUTTERMILK RANCH DRESSING

• BABY GEM WEDGE SALAD, CHERRY TOMATOES, CARROTS, GOAT CHEESE, OLIVE OIL & BALSAMIC

• ROASTED BUTTERNUT SQUASH SALAD, WALNUTS, ARUGULA & PARMESAN

• ARUGULA SALAD, DRIED FIGS, PARMESAN & BALSAMIC

• AUTUMN SALAD, LOLLA ROSSA, PUMPKIN SEEDS, SMOKED GOUDA & RED WINE VINAIGRETTE

ENTRÉES

PLEASE SELECT TWO (2) ENTREES

• PINEAPPLE MARINATED FLANK STEAK WITH CHIMICHURRI SAUCE

• BUTTERMILK FRIED CHICKEN WITH LOCAL HONEY

• ANCHO CHILI ROASTED CHICKEN WITH CILANTRO AND SCALLIONS

• BRAISED PORK SHOULDER WITH RED WINE & BAY LEAVES

• CEDAR ROASTED SALMON WITH HONEY MUSTARD GLAZE

• CHEF’S PAN SEARED STRIPED BASS WITH MANGO & PINEAPPLE SALSA

ACCOMPANIMENTS

PLEASE SELECT TWO (2) ACCOMPANIMENTS

$79.00

F A I R F A X M A R R I O T T ® 1 1 7 8 7 L E E J A C K S O N H W Y , F A I R F A X V A 2 2 0 3 3 T 7 0 3 . 6 6 7 . 2 1 0 1 M a r r i o t t . c o m / I A D M C


SILVER TOUCH - BUFFET DINNERB R E A D S E R V I C E

C H O I C E O F T W O ( 2 ) S A LA D S

C H O I C E O F T W O ( 2 ) E N T R É E S | $ 1 0 . 0 0 P E R P E R S O N P E R A D D I T I O N A L S E L E C T I O N

C H O I C E O F T W O ( 2 ) A C C O M P A N I M E N T S | $ 6 . 0 0 P E R P E R S O N P E R A D D I T I O N A L S E L E C T I O N


• MARINATED GRILLED ZUCCHINI & SQUASH

• GLAZED BABY CARROTS CARAMELIZED BRUSSELS

• SAUTÉED GARLIC GREEN BEANS

• YUKON GOLD MASHED POTATOES

• OLIVE OIL ROASTED FINGERLING POTATOES

• CHEDDAR GRITS ENGLISH PEA & PARMESAN

RISOTTO

• SAUTÉED BROCCOLINI & PANCETTA

• MARINATED GRILLED BUTTERNUT SQUASH

• GLAZED CARROTS WITH CUMIN

• CARAMELIZED BRUSSELS SPROUTS

• CHEDDAR GRITS WILD MUSHROOM & THYME RISOTTO

P LEASE SELEC T FO U R ( 4 )

HO RS D ’ O EU VRES

C O L D



• SMOKED SALMON, CREAM CHEESE & DILL ON LAVASH

CRACKER


CHIVES




• SKEWERS


HOT


AIOLI


• AIOLI



• RICOTTA

• BEEF WELLINGTON


BACON



• MALIBU COCONUT SHRIMP SKEWER WITH SWEET CHILI

SAUCE


• D OM E ST I C & A R T I SAN C H E E SE D I SPL AY

S E R VE D W I T H C R ACKE R S AND B AGUE T T E

• C R UDI T E ́ D I SPL AY W I T H G AR DE N V E GE T AB L E S

S E R VE D W I T H R ANCH D R E SSI NG

• S E ASONAL S L I CE D F R UI T D I SPL AY

S E R VE D W I T H A L I GH T Y OGUR T S AUCE

GOLD EDITION




BAR PACKAGE









SAM ADAMS LAGER

MILLER LITE

COORS LIGHT

YUENGLING

O’DOULS


HEINEKEN

CORONA

AMSTEL LIGHT

• LUXURY TIER OPEN BAR OPTIONS

VODKA - ABSOLUT

GIN - BEEFEATER

RUM - BACARDI










BAR UPGRADES• TABLESIDE WINE SERVICE | 6.00 PER PERSON

• PRESIDENTIAL TIER BAR | 10.00 PER PERSON

VODKA - GREY GOOSE

GIN - TANQUERAY

RUM - MYERS PLATINUM

TEQUILA - PATRON SILVER

SCOTCH - JOHNNY WALKER BLACK

BOURBON - MAKERS MARK

WHISKEY - CROWN ROYAL

BRANDY - HENNESSY VS

LUXURY TIER OPEN BAR + CHAMPAGNE TOAST

FOUR (4) PASSED HORS D’OEUVRES

O N E ( 1 ) D I S P LA Y S T A T I O N

SA L A D COURSE





DRESSING



ENTRÉE COURSE


• ROASTED CHICKEN BREAST “EN PERSILLADE” WITH BOULANGERE POTATOES & MADEIRA JUS

• GRILLED RED SNAPPER AND TROPICAL SALSA SERVED WITH A COCONUT BEURRE BLANC

• BEEF SHORT RIBS WITH YUKON GOLD POTATO GRATIN, RED WINE $ BEER SAUCE

• ROASTED CHICKEN STUFFED WITH SPINACH, CARAMELIZED SHALLOTS, APRICOTS, AND BOURSIN CHEESE WITH

A ROASTED RED PEPPER SAUCE

• VEAL OSSO BUCO WITH SAFFRON RISOTTO CAKE



.

$109.00



B R E A D S E R V I C E

C H O I C E O F S A LA D

C H O I C E O F E N T R É E S



GOLD EDITION - PLATED DINNER

F A I R F A X M A R R I O T T ® 1 1 7 8 7 L E E J A C K S O N H W Y , F A I R F A X V A 2 2 0 3 3 T 7 0 3 . 6 6 7 . 2 1 0 1 M a r r i o t t . c o m / I A D M C


GOLD EDITION - BUFFET DINNERB R E A D S E R V I C E

C H O I C E O F T W O ( 2 ) S A L A D S

C H O I C E O F T H R E E ( 3 ) E N T R É E S | $ 1 0 . 0 0 P E R P E R S O N P E R AD D I T I O N AL S E L E C T I O N

C H O I C E O F T W O ( 2 ) A C C O M P A N I M E N T S | $ 6 . 0 0 P E R P E R S O N P E R AD D I T I O N AL S E L E C T I O N


SALADS










ENTRÉES

PLEASE SELECT THREE (3) ENTRÉES


• BEER AND RED WINE BRAISED BEEF WITH ORANGE AND HORSERADISH GREMOLATA



• SLOW ROASTED PORK LOIN “PORCHETTA STYLE”




ACCOMPANIMENTS


$99.00




• YUKON GOLD MASHED POTATOES


• CHEDDAR GRITS ENGLISH PEA & PARMESAN

RISOTTO

• SAUTÉED BROCCOLINI & PANCETTA





P L E A S E S E L E C T F O UR ( 4 )

H O R S D ’ O E UV R E S

C O L D



• SMOKED SALMON, CREAM CHEESE & DILL ON LAVASH CRACKER


CHIVES




• SKEWERS


HOT


AIOLI


• AIOLI



• RICOTTA

• BEEF WELLINGTON


BACON



• MALIBU COCONUT SHRIMP SKEWER WITH SWEET CHILI SAUCE


• D O M E S T I C & A R T I S AN C H E E S E D I S P L AY

S E R V E D WI T H C R AC K E R S AN D B AGUE T T E

• C R UD I T E ́ D I S P L AY WI T H G AR D E N V E GE T AB L E S

S E R V E D WI T H R AN C H D R E S S I N G

• S E AS O N AL S L I C E D F R UI T D I S P L AY

S E R V E D WI T H A L I GH T Y O GUR T S AUC E

PLEASE SELECT ONE (1)

ACTION STATION

• CARVED HEIRLOOM TOMATO & FRESH MOZZARELLA

BASIL, BALSAMIC REDUCTION AND SEA SALT

• SHRIMP & GRITS

STONE GROUND GRITS, COLLARDS, FIRE ROASTED PEPPERS

• CRISPY CHICKEN THIGHS

CHARRED JALAPENO AIOLI & PICKLED VEGETABLES

• FRIED OYSTER SLIDERS

BRIOCHE SLIDER BUN, REMOULADE SAUCE

PLATINUM EXPERIENCE




BAR PACKAGE









SAM ADAMS LAGER

MILLER LITE

COORS LIGHT

YUENGLING

O’DOULS


HEINEKEN

CORONA

AMSTEL LIGHT

• LUXURY TIER OPEN BAR OPTIONS

VODKA - ABSOLUT

GIN - BEEFEATER

RUM - BACARDI






• TABLESIDE WINE SERVICE





BAR UPGRADES• PRESIDENTIAL TIER BAR | 10.00 PER PERSON

VODKA - GREY GOOSE

GIN - TANQUERAY

RUM - MYERS PLATINUM

TEQUILA - PATRON SILVER

SCOTCH - JOHNNY WALKER BLACK

BOURBON - MAKERS MARK

WHISKEY - CROWN ROYAL

BRANDY - HENNESSY VS

LUXURY OPEN BAR + CHAMPAGNE TOAST + TABLESIDE WINE SERVICE

FOUR (4) PASSED HORS D ’OEUVRES

ONE (1) DISPLAY STATION + ONE (1) ACTION STATION

SA L A D COURSE





DRESSING



ENTRÉE COURSE


• ROASTED CHICKEN STUFFED WITH SPINACH, CARAMELIZED SHALLOTS, APRICOTS, AND BOURSIN CHEESE WITH

A ROASTED RED PEPPER SAUCE

• SHIITAKE MUSHROOM CRUSTED BEEF TENDERLOIN WITH BOURSIN MASHED POTATOES & PORT GLAZE

• JUMBO LUMP CRAB CAKE WITH MEYER LEMON BEURRE BLANC

• PAN SEARED HALIBUT WITH OLIVE OIL MASHED POTATOES & GREMOLATA

• BRAISED LAMB SHANK WITH ARTICHOKE AND FINGERLING POTATOES “AL FORNO” & PORTOBELLO RED WINE

SAUCE

• VEGETABLE KORMA, CURRIED CAULIFLOWER, PEAS, POTATO, CARROT, CASHEWS, AND GREEN BEANS SERVED

WITH BASMATI RICE



$129.00



PLATINUM EXPERIENCE

PLATED DINNER

B R E A D S E R V I C E

C H O I C E O F S A LA D

C H O I C E O F E N T R É E S





PLATINUM EXPERIENCE - BUFFET DINNERB R E A D S E R V I C E

C H O I C E O F T W O ( 2 ) S A L A D S

C H O I C E O F T W O ( 2 ) E N T R É E S | $ 1 0 . 0 0 P E R P E R S O N P E R AD D I T I O N AL S E L E C T I O N

C H O I C E O F T W O ( 2 ) A C C O M P A N I M E N T S | $ 6 . 0 0 P E R P E R S O N P E R AD D I T I O N AL S E L E C T I O N

C H O I C E O F O N E ( 1 ) C A R V I N G S T A T I O N | $ 1 0 . 0 0 P E R P E R S O N P E R AD D I T I O N AL S E L E C T I O N


• SAUTÉED SNAP PEAS, RADISHES AND PANCETTA



• SPROUTS SOUTHERN FRIED OKRA


• YUKON GOLD BOURSIN MASHED POTATOES


• CHEDDAR GRITS ENGLISH PEA AND PARMESAN

RISOTTO

• SAUTÉED BROCCOLINI AND PANCETTA




• FRIED GREEN TOMATOES


• YUKON GOLD BOURSIN MASHED POTATOES OLIVE OIL

• ROASTED FINGERLING POTATOES


• WHOLE SALT BAKED SEASONAL FISH

FINGERLING POTATOES & SALSA VERDE

• CRISPY ROAST DUCK BREAST

STEAMED BUNS, SCALLIONS, HOISIN SAUCE

• SLOW ROASTED MAPLE GLAZED PORK BELLY

BUTTERMILK BISCUIT, CHARRED JALAPENO AIOLI, COLE SLAW

• CHILE RUBBED WAGYU BEEF BRISKET

TOSTADA SHELL, CORN SALSA, CILANTRO

• PEPPER CRUSTED BEEF TENDERLOIN

ROASTED BEETS, OLIVE OIL AND HORSERADISH GREMOLATA

SALADS










ENTRÉES

PLEASE SELECT TWO (2) ENTRÉES


• BEER AND RED WINE BRAISED BEEF WITH ORANGE AND HORSERADISH GREMOLATA



• SLOW ROASTED PORK LOIN “PORCHETTA STYLE”




• JUMBO LUMP CRAB CAKES WITH GRILLED LEMON WEDGES

ACCOMPANIMENTS


CARVING STATION

PLEASE SELECT ONE (1) STATION

$119.00

C H I L D R EN ’ S M E N U

A G E S 1 1 A N D U N D E R

SELECT ONE OF THE FOLLOWING ENTRÉES:

•CHICKEN TENDERS

•HOT DOG

•GRILLED CHEESE SANDWICH

•MACARONI AND CHEESE WITH BROCCOLI

•PENNE PASTA WITH MARINARA SAUCE

ALL CHILDREN’S ENTREES ARE SERVED WITH THE

FOLLOWING:

•FRESH FRUIT CUP

•CRISP, GOLDEN BROWN FRENCH FRIES

•VANILLA ICE CREAM

•CHOCOLATE MILK, 2% MILK, APPLE JUICE, OR SODA

$35.00

VIENNESSE TABLE

ASSORTED CAKES, TORTES, MINIATURE PASTRIES, AND

SEASONAL BERRIES WITH WHIPPED CREAM

$10 PER GUEST

CORDIAL CART

FEATURING A SELECTION OF FRANGELICO, GRAND

MARNIER, BAILEY’S IRISH CREAM, B&B, KAHULA,

AMARETTO DISARONNO AND COURVOISIER VSOP

$10 PER DRINK

(BASED ON CONSUMPTION)

MARTINI BAR

FEATURING THEMED AND FLAVORED MARTINIS MADE WITH A

SELECTION OF RUSSIAN, POLISH, AND AMERICAN VODKAS

PREPARED TO ORDER

$10 AND UP PER DRINK

(BASED ON CONSUMPTION)

ADDITIONAL TOUCHES



CHOCOLATE FOUNTAIN

A THREE-TIERED FOUNTAIN OVERFLOWING WITH A CHOICE

OF DARK OR WHITE CHOCOLATE, SERVED WITH

STRAWBERRIES BANANAS, PINEAPPLE, MARSHMALLOWS,

BROWNIES, PRETZELS AND SKEWERS

FOUNTAIN ATTENDANT PROVIDED

$15 PER GUEST (75 PERSON MINIMUM)

ICE SCULPTURE

ICE CARVINGS TO COMPLIMENT YOUR RECEPTION OR

DINNER BUFFET

$400 AND UP

LIGHTING & DRAPING PACKAGES

SWEETHEART TABLE ENHANCER | $350.00

6 PANELS OF PIPE AND DRAPE (BLACK OR GREY)

3 PAR UPLIGHTS BEHIND THE HEAD TABLE

(OVER 250 COLOR OPTIONS)

HEAD TABLE ENHANCER | $750.00

40 FEET OF PIPE AND DRAPE (BLACK OR GREY)

5 PAR UPLIGHTS BEHIND THE HEAD TABLE


PREMIUM LIGHTING PACKAGE | $1300.00

6 PANELS OF PIPE AND DRAPE (BLACK OR GREY)

14 PAR UPLIGHTS AROUND THE ROOM


A L CARTE UPLIGHTING | $90.00 PER UPLIGHT

NOTE: IF PURCHASING A PACKAGE, ABOVE, THEN EACH

ADDITIONAL UPLIGHT WILL BE OFFERED AT $50.00 EACH

CUSTOM LOGO ENHANCER

CUSTOM LOGO ENHANCER | $500.00

1 GOBO AND LIGHT WITH CUSTOM GOBO DESIGN OF

YOUR CHOICE

THE BOOKING

What is the capacity of your venue?

Our Potomac Ballroom can accommodate up to 300

individuals with a dance floor and DJ inside the room.

What are check-in and check-out times for overnight

rooms?

Guest check-in is 4:00 PM and check-out is 12:00 PM.

How do I confirm my booking?

In order to convert your booking to a definite agreement, the

hotel requires a non-refundable deposit along with a signed

catering contract.

How much is my catering deposit?

Deposit amounts vary from event to event. Please see your

Sales Manager for amounts.

When is my final payment due?

Final payments are due 10 business days prior to your event.

What are acceptable forms of payment?

We accept credit card, checks, certified checks, wire transfer

and cash payments.

Is gratuity included in the price? If not, what is the

percentage of the service charge?

Gratuity is not included in the price. We have a 24% service

charge that is applied to all food, beverage and set up items.

What is the tax percentage?

All food, beverage, and set up items are taxed 6%.

When is my final headcount due?

An exact count of guests to be served is required three (3)

business days prior to your function. Once received, the

guarantee may not be lowered. An estimated number of

attendance will be due ten (10) days prior in order to process

your final payment.

What is an “Event Minimum” and what can an “Event

Minimum” be used Towards?

This is the contracted minimum needed to spend on the

event before taxes and service charge. Minimums may

include food , beverage, audio visual and room rental.

Are there any time restrictions to my event?

Functions typically end by midnight. However, additional time

can be offered (until 1:30 AM), at additional room rental cost.

Is there a place for guests to have an after-party once the

reception concludes?

The hotel has the 703 bar + kitchen on site restaurant which is

often the site of wedding after parties. You can also rent out a

private meeting space. Restrictions on timing due to Virginia

ABC Laws, apply.

THE EVENT

Is there a dance floor available?

Yes – the hotel offers dance floors of varying sizes and they

come with your booking.

Where do my guests park – is there a charge for parking?

There is ample parking in both the front and back entrances

of the hotel. There is no charge for parking. The hotel does

not provide a valet.

Do you provide cake cutting/serving services?

Cake cutting and serving is included in our wedding packages.

If you do not choose a package, there is a $4 per person fee.

Can my DJ/Band set up equipment prior to the reception?

Please consult your Sales Manager on tips and advice for

selecting the best set-up times to accommodate

entertainment set-ups.

Can we use an outside decorator?

Yes, you can use any outside source for decorations.

Will the hotel assist with my event decorations?

The hotel will assist with basic set up of items such as a guest

book, place cards, card box and basic hotel centerpieces, but

will not assist with any custom centerpieces, stage set ups or

craft work.

Is there a limit to how we can decorate the venue?

You are free to decorate the venue space within the confines

of the law. We ask that nothing defaces the walls, ceilings or

floors and that any adhesive is of the “damage-free” variety.

Do you allow candles to be lit in the reception room?

Yes, as long as they are contained in glass and there is

nothing hanging above them.

Are chair covers and sashes included?

Ivory, white and black chair cover options are included in the

Wedding Packages and come with a variety of sash colors and

fabrics. If you do not choose a package, there is a $8.50 per

person fee.

Are linens, china, glassware, silverware and serving

accessories included in the price?

Yes – basic linen options are provided and upgraded options

are available for a fee.

Who will be in charge the day of my event?

A dedicated, experienced banquet manager and captain will

be available during your event.

Do you offer transportation to and from the hotel to the

airport or ceremony locations?

The hotel does not provide any transport shuttles but has

easy access to public transportation. This includes local

buses that run to the Metro and taxi cabs.


FREQUENTLY ASKED QUESTIONS - FAQ

FOOD AND BEVERAGE GUARANTEES: A guarantee number of event attendees is required for all food and

beverage functions three (3) business days prior to the function date and is not subject to reduction. If the

Hotel is not advised by this time, the estimated figure will automatically become the guarantee. Any

increase of event attendees in excess of 5% over the guaranteed number will be charged at 1.5 times the

base price for each additional person.

FOOD AND BEVERAGE MINIMUMS: The Hotel is reliant upon food and beverage functions and will incur a

loss if there are any cancellations, reductions in number of food and beverage functions, and/or reductions

in the number of food and beverage covers. Therefore a food and beverage minimum will be set in place

with an allowance of changes, other than a reduction in the minimum, made no later than three (3) days

prior to each function of the event.

OUTSIDE FOOD AND BEVERAGE POLICY: All food and beverages served at functions associated with the

Event must be provided, prepared, and served by Hotel, and must be consumed on Hotel premises.

BAR SERVICE: The Hotel’s liquor license, under Virginia State law, requires that the beverages are only to

be dispensed by Hotel employees or bartenders. Alcoholic beverage services may be denied to those

guests who appear to be intoxicated or are under age as all Hotel bartenders have the right to require

proof of age.

DEPOSIT: To confirm your date, an initial deposit of 35% of the estimated cost of the event is due at

contract signing. If the event is cancelled for any reason other than a circumstance beyond the control of

either party, the hotel will retain the non-refundable deposit as part of the cancellation fee; as the

cancellation could be in excess of your initial deposit. Scheduled deposits will be set up with your Catering

Sales Manager. The final deposit is due ten (10) business days prior to your event.

SERVICE CHARGES: All items are subject to a 24% taxable service charge.

SALES TAX: All items are subject to a 6% sales tax.

SECURITY: The Hotel shall not assume any responsibility for security or any damage or personal loss of

property brought into the hotel.

TERMS + CONDITIONS


To Book Your Special Day at The Fairfax Marriott at Fair Oaks

Please Contact Your Certified Wedding Event Planner At:

703.667.2101

[email protected]

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