Experience Amazing

163 years of Tradition

About Us Built in 1852, the Spring House Hotel is Block Island’s oldest and largest hotel. The well-maintained red mansard roof, large wraparound veranda, and distinctive cupola contribute to its beautifully authentic New England charm. The 10-acre promontory upon which the hotel sits creates a beloved feature of the hotel: the unbeatable view of the Atlantic Ocean and of Block Island’s rolling foothills. With relaxing Adirondack chairs lining the crest of the undulating lawn, many visitors consider stopping in for a signature cocktail a necessity.

The Spring House Hotel offers breakfast, lunch, and dinner throughout our peak season (June-Sep-tember). Dinner guests are offered the choice between enjoying our Bistro or Dining Room menus. Both restaurant concepts offer indoor and outdoor seating. An important mission of our establishment has become farm-to-table dining. Three gardens, located on the hotel property, are in a con-stant state of bloom. The produce is reflected daily in our menus.

With 50 hotel rooms, two on site apartments, four on-property guest homes, five off-site townhouses, and 4 bedroom 3 bath-single-family home, there are accommodations types available for all interested guests. Whatever the size of your party, we have accommodations for you!

The current family has managed the property for 26 years. Though changes and upgrades are constantly in motion, maintaining its famous old-world charm is the top priority. The most recent expansion includes a brand-new luxury inn currently under construction down the road from the main building.

The Spring House Hotel is located just a short walk up-

History The Spring House Hotel is considered one of Block Island’s most elegant historic landmarks. With its wraparound veranda, mansard roof, distinctive cupola, and breathtaking view of the Atlantic Ocean and Block Island’s foothills, it is no wonder why the hotel is included among New England’s most desirable destinations.

Throughout its colorful 163-year history, the island’s oldest hotel and resort has hosted notable guests, such as Ulysses S. Grant, Mark Twain, and Billy Joel. The Spring House Hotel has even provided the formal setting for a Kennedy wedding in its recent past.

We at the Spring House Hotel are pleased that you are considering our breathtaking oceanfront location for your upcom-ing event.

Our professionally experienced catering department coordinates elegant cocktail and dinner receptions for up to 300 guests. Facilities include the Sun Room for small gatherings, the Dining Room for larger parties, and Victoria’s Parlor, a Victorian lounge area with a bar and large dance floor. The East Overlook, directly overlooking the ocean, offers a serene, private setting for your ceremony as well. If you wish to hold a private affair in which three different locations are used, certain fees and minimums will apply.

Facility Fee Month Time Minimum Guarantee Facility Fee May and October Daytime 75 Guests $2,500 May and October Evening 100 Guests $4,500 June and September Daytime 130 Guests $6.500 June and September Evening 165 Guests $7.500 July and August Daytime 150 Guests $8,500 July and August Evening 165 Guests $9,500 Ceremony Fee Month Ceremony Fee May and October $550 June and September $750 July and August $1,000 If the minimum requirement is not met, a $100.00 surcharge will apply per guest short of the minimum. A daytime wedding is from 12pm to 5pm. An evening wedding can be from 4pm-10pm, 5pm to 11pm or 6pm-12am. If you wish to extend your event, the additional charge of $250.00 per half-hour will be added to your final billing. The Spring House reserves the right to relocate your group if its attendance does not meet the minimum requirement for the room.

Once you have decided on your date, please contact us to reserve it. A non-refundable deposit of $2,000.00 and a fully executed contract will secure your date and begin the planning phase of your special occasion.

I’ve enclosed a copy of our banquet menu. These prices and selections are subject to change for the upcoming seasons, but this will give you an idea of our most popular selections. Keep in mind, our chef is both, talented and Flexible, able to offer many types of formats and dishes, even an old family favorite from your own recipes!

The Spring House provides accommodations for your weekend guests as well. Please note that a two night minimum stay is required on the weekend, over Friday and Saturday nights. *Please note for holiday weekends there is a three night minimum. Please contact the office with any questions, concerns or special requests. Or, meet us here at the Spring House over the summer to visualize your event and plan your exciting affair.

Yours Sincerely,

David M. HousemanManaging Director

Specialty Cocktails(must be 21 or older to enjoy)

Sparkling CreationsSpring House Mimosa- Prosecco topped with Fresh Orange Juice Harry’s Bellini- Prosecco topped with Peach Puree Pama Fizz- Prosecco, PAMA Liquor Fresh Lemon Juice, Twist, Mint

Spring & Summer Influenced Peach Bourbon Smash -Maker’s Mark Bourbon, Orange Bitters, White Peach Juice, Mint Leaves, Fresh Peach Watermelon Vows -Smirnoff Vodka, Triple Sec Liquor, Fresh Watermelon topped with Prosecco Pink Grapefruit Margarita -Pink Grapefruit Juice, Agave Nectar, Blanco Tequila, Triple Sec, Lime Juice, Chipotle Salt Rim. Blue Bridesmaid -Bacardi Rum, Spring House Mint, Simple Syrup, Soda water, Fresh Blueberries. Cucumber Chapel -Plymouth Gin, Muddled Cucumber, Sour, Tonic Water, Fresh Lime

Fall Influenced Bubbling Cider -Local Apple Cider, Prosecco, Cinnamon & Sugar Rim Warm Apple Punch -Captain Morgan Spiced Rum, Local Apple Cider, Honey, Nutmeg, Orange Zest, Clove, Honey Sage & Pear -House made Sage & Pear syrup, Maker’s Mark Bourbon, Champagne

Toast Some BubblyMionetto, Prosecco, Italy- Toast $3.00 PPCristalino, Cava, Spain- Toast $5.00 PP

Pierrier-Jouet, Champagne Grand Brut, France- Toast- $25 PPVeuve Clicquot, Champagne, France- Toast $30 PP

Shooters(Priced by the piece)

Creamy Tomato Bisque with Mini Grilled cheese $4.00New England Clam Chowder Fresh dill, crisp bacon, oyster cracker $4.00Melon Gazpacho Prosciutto, cucumber, mint $4.25 Maine Lobster Salad with a lemon aioli, Frisse Greens, old bay rim $4.75*Scallop Cerviche cucumber, avocado, lime juice, jalapeño, cilantro $4.50Vegetable Shooter Carrot, celery, bell pepper, hummus $4.00

* This item is raw or partially cooked and can increase your risk of illness. Consumers who are especially vulnerable to food borne illness should only eat seafood and

other food from animals thoroughly cooked.

Cocktail HourInfusion Bar

(Pick three)* Passed or stationed

$3 per person

Cucumber Lemon WaterHoney & Mint Iced Tea

Pink Lemonade & Rosemary Lime & Ginger Fizz

Pineapple & Fresh Mint WaterApple Cider & Clove (Hot or Cold)

*all items are non alcoholic

Hors d'oeuvres(Priced by the per person)

HotLamb Meatballs $4.25 Chicken Satay with Spicy Oriental Peanut Sauce $4.00 Marinated Sea Scallops wrapped in Apple Smoked Bacon $4.25 Assorted Crustini (chef ’s selection) $4.00 Grilled Tequila-lime Shrimp $4.25 Mini Crab Cakes with Spicy Remoulade $4.25 Spanikopita (spinach and feta stuffed phylo) $4.00 Marinated Herbed Cheese Stuffed Mushrooms $4.00 Vegetable Spring Rolls with Oriental Dipping Sauce $4.00 Beef Wellington (Filet Mignon & Mushroom Wrapped in Puff Pastry) $4.25 Beef Teriyaki Brochettes $4.25 Hibachi Chicken Skewers $4.00 Assorted Mini Quiche $4.00 Stuffed Artichoke Hearts $4.00

Cold*Ahi Tuna Tartar Wanton Chips, Wasabi Aioli, Sweet Soy Glaze $4.50 Assorted Deluxe Cold Canapés (Chef ’s Selection) $4.00 Jumbo Shrimp Cocktail $4.00 Smoked Salmon Canapés with Dill Crème Fraiche $4.25 Asparagus Wrapped in Proscuitto $4.25 Tomato Mozzarella Skewers with Basil & Balsamic $4.00 Watermelon Cube with Balsamic & Feta $4.00

* This item is raw or partially cooked and can increase your risk of illness. Consumers who are especially vulnerable to food borne illness should only eat seafood and other food

from animals thoroughly cooked.

Cocktail Hour

*Minimum of Three Choices

Table & Mirror DisplaysImported & Domestic Cheese DisplayServed with fresh fruit and crackers $3.75 per person

Crudités with DipPeppers, carrots, celery, broccoli, cauliflower and other Chef ’s selections

with three dipping sauces creamy chive dill, roasted red pepper & Roquefort blue cheese $3.50 per person

Baked Brie en Croute Wrapped in puff pastry with fresh berries and candied pecans $198.00

Sushi Bar *Assorted Sushi and Vegetable rolls with a variety of sauces and condiments

SMALL DISPLAY (35rolls) $525.00 | LARGE DISPLAY (62 rolls) $900.00

Antipasto DisplaySliced Italian Cured Meats and Cheeses on a bed of lettuce with assorted marinated vegetables with a

Balsamic VinaigretteSMALL DISPLAY $450.00 | LARGE DISPLAY $750.00

New England Two Dip DisplayHot Crab Meat Dip, Spinach and Artichoke or Buffalo Chicken Dip

all with Pita Bread Chips, (choose 2) SMALL DISPLAY $275.00 | LARGE DISPLAY $425.00

Seafood Raw Bar (station - $60 per attendant- priced per person)

Jumbo Shrimp Cocktail $4.25| *Littlenecks $3.25 | *Oysters $3.75 served with assorted sauces and lemon

* This item is raw or partially cooked and can increase your risk of illness. Consumers who are especially vulnerable to food borne illness should only eat seafood and other food from animals thoroughly cooked.

First Course Appetizers Smoked Salmon

with Citrus Caper Vinaigrette and Cucumber Salad $10.95

Roasted Vegetable Napoleon with Buffalo Mozzarella $11.95

Jumbo Scallops & Applesmoked Bacon with Espresso Maple Glaze & Watercress greens $14.95

Braised Littleneck Clams with Chorizo Sausage and White Beans $14.00

SoupsClam Chowder | New England, Manhattan or Rhode Island $4.50

Lobster Bisque $5.25Tuscan Minestrone Soup $4.00

Chicken Escarole $4.00 Pasta Fagioli $4.00

Portuguese Kale $4.00

Spring House Garden Salad $4.00Tomato, cucumber, carrot, red onion, red wine vinaigrette

Caesar Salad $4.00Romaine lettuce, garlic herb croûtons, shaved Parmesan

Roasted Beet Salad $5.50with Garden Greens, Goat Cheese,Toasted Pine Nuts,

Sherry Vinaigrette

Heirloom Tomato & Buffalo Mozzarella $6.50

Fresh basil, aged balsamic, extra virgin olive oil

*Tuna Carpaccio $9.50Mixed Greens and Asian Dressing

Mission Fig and Rouqarfort $6.00

Garden greens, candied walnuts, honey rice wine vinaigrette,

Salads

* This item is raw or partially cooked and can increase your risk of illness. Consumers who are especially vulnerable to food borne illness should only eat seafood and other food from animals thoroughly cooked.

Entree SelectionsChicken Champagne $43.00

Boneless breast, dipped in egg finished with a basil champagne beurre blanc. Served with whipped potatoes & seasonal vegetable.

Grilled Block Island Swordfish Steak $49.95Locally caught swordfish finished with a lemon caper butter sauce, with whipped potatoes & seasonal vegetables

*Roasted Faroe Island Salmon $49.95 Pan roasted, Moroccan spice rubbed, served with toasted couscous, garden squash, tatziki sauce

Pepper & Herb Roasted “Prime” New York Sirloin $74.95USDA Prime grade, Parmesan roasted whipped potatoes & seasonal vegetables

*Grilled Yellow Fin Tuna $54.95Fresh #1 Grade Tuna, steamed bok choy and crab rangoons and finished with a ginger, lime soy reduction

*Filet Mignon $65.95Served with a port wine and braised pearl onion sauce, whipped potatoes & seasonal vegetables

Baked Native Cod Provencal $44.95Served with a white wine tomato basil sauce, with capers and Bermuda onions

Macadamia Encrusted Halibut $56.95 Fresh Halibut encrusted with macadamia nuts and served with a thai ginger sauce

whipped potatoes & seasonal vegetables

Baked Stuffed Shrimp $52.95Four Large prawns stuffed with creamed crab meat topped with a citrus crumb served with

whipped potatoes & seasonal vegetables

*Grilled American Lamb Chops $58.95 Double thick ½ Rack lamb chop, grilled and served with lamb and Dijon mustard Au Jus

Chicken Roulade Stuffed w/ Prosciutto & Fontina Cheese $45.952 roulades served with a roasted garlic buerre blanc. Served with

whipped potatoes & seasonal vegetables

Herb Seared Native Striped Bass $52.95encrusted with fresh herbs served in a lemongrass heirloom tomato

bouillabaisse over German potato cake and hericot verts( Depending on season & availability.)

* This item is raw or partially cooked and can increase your risk of illness. Consumers who are especially vulnerable to food borne illness should only eat seafood and other food from animals thoroughly cooked.

Surf & Turf*All choices include garden vegetable & your

choice of roasted or mashed potatoe*Center Cut 8 oz Filet Mignon $64.00

Add 3 seared shrimp $75.00 Add 2 stuffed shrimp $82.00 Add lobster tail $85.00

*Prime 12 oz New York Sirloin $72.00 Add 3 seared shrimp $83.00 Add 2 Stuffed Shrimp $90.00 Add Lobster tail $93.00

*Domestic Lamb Rack $68.00 Add 3 seared shrimp $79.00 Add 3 stuffed shrimp $86.00- Add lobster tail $89.00

Entree Enhancements

Vegetarian OptionsAll Options $34.95

Vegetable Napoleon

Pasta Primavera

Pea and Mushroom Risotto

Couscous Stuffed Pepper

Grilled Vegetable Plate(Based on our produce from our garden)

Cavatelli Pastawith marinated tomatoes and roasted eggplant, with

arugula pesto, smoked mozzarella

* This item is raw or partially cooked and can increase your risk of illness. Consumers who are especially vulnerable to food borne illness should only eat seafood and other food from animals thoroughly cooked.

Lobster Mashed Potatoes $8Truffled Mashed $6Chive Mashed $4

Garden Ratatouille $3Roasted Turnip & Root vegetable $3Garden Bok Choy $2

CarvingStations Bronze Package

Choose One$85 Per Person

Baked Honey Ham with Pineapple GlazeRoasted Pork Loin Sliced Roast Beef

Silver PackageChoose One

$105 Per PersonRoasted Tenderloin of Beef

Prime Rib of BeefStuffed Leg of Lamb

Gold PackageChoose One

$135 Per PersonLobster stuffed Tenderloin Tenderloin Beef Wellington

Salmon En CrouteChoose Two

Hollandaise, Horseradish Cream, Peppercorn Merlot, Herb Au Jus, Pommeray Mustard Demi, Cremini Mushroom Gravy

Pasta StationChoice of Pasta

Choose OneCheese Tortellini, Penne, Bowtie or Rigatoni

SaucesChoose Two

Pink Vodka, Basil Pesto Cream, Cremini and Sun dried Tomato,

Plum Tomato and Fresh Basil, Scampi Sauce

Entree Station~Choice of One Item~

Citrus Caper SwordfishGrilled Atlantic Salmon

Grilled Striped Bass (When available)Grilled chicken breast is also available.

Baked CodVegetarian Lasagna

Shrimp and Scallop Scampi Grilled Mahi Mahi

IncludesGarden Salad

Potatoe & VegetableCoffee & Tea

*$60 Attendent Fee per Hour

Texas Barbecue*Tossed Garden salad with Dressing*Barbecued Roasted Quartered Chicken*Barbecued Ribs*Sweet Corn on the Cob*Boston Baked Beans*Traditional Potato Salad*Cole Slaw*Cornbread*Watermelon Price Per Person $65.00

Traditional New England Clambake*Tossed Garden salad with Dressing*New England Clam Chowder*Sweet Corn on the cob *Watermelon Boat with Fresh Fruit*Native Mussels and Steamed Clams with drawn butter *1 ½ Native steamed Lobster*Rosemary & Lemon Grilled Chicken*Chorizo Sausage & Grilled OnionChoice of: Steamed New Potatoes or Potato Salad

Price per person $110.00

Italian Family Buffet*Garden Salad, *Fresh Vegetables, *Fruit Salad, *Antipasto Display*Garlic Bread \Choice of Three EntréesChicken CacciatoreMeat or Vegetable LasagnaPasta PrimaveraBeef or Cheese TortelliniMushroom Ravioli with Two Sauces

Price Per Person $44.00

Spring House TraditionalIncludes:*Fresh Garden Green Salad *Fresh Fruit Salad *Garlic Herb Potato Salad *Seasonal Vegetables *Wild Rice and a variety of Dessert

Choice of Three EntreesN.E Baked Haddock, Breast of Chicken Capri Penne Pasta Pomodoro Shrimp and Scallop Scampi Tomato Basil over Penne Pepper Crusted Loin of Pork with Peach & Pecan Demi-Glace, Veal MarsalaVeal Piccata Poached Dill Herbed Salmon with Béarnaise Sauce,London Broil with Peppercorn Sauce Roast Beef with Au JusChicken MarsalaLemon Herb Chicken Mahi Mahi with Teriyaki Sauce

Additional $2.00Salmon with Saffron Beurre BlancTenderloin Tips With Wild Mushroom Demi-Glace

Price Per Person $65.00

Buffet*25 person minimum

*All Buffets Include Coffee

Party Platters Full Platters serve 40-60 guests | $325.00 Half Platters serve 25-40 guests | $225.00

Traditional Finger Sandwiches*Choice of three options

Chicken Salad | Tuna Salad | Italian Tuna SaladHam & Cheese | Roast Turkey | Roast Beef | Egg Salad

Late Nite Combination PlatterIncludes boneless chicken fingers

buffalo chicken wings mozzarella sticks

potato skinsjalapeño poppers

Pizza Party*Gluten free is availible

10 pies $18020 pies $340

Quattro Formagi Mozzarella, Herb Ricotta, Fontina, Parmesan, Basil

Bacon & BrusselsBrussels Sprouts, Crispy Bacon, Pancetta, Mozzarella

SicilianItalian Sausage, Caramelized Onion, Herb

Ricotta, Mozzarella, House Sauce

FederalPepperoni, Mozzarella, House Sauce

ForagerMushrooms, Roasted Peppers, Caramelized Onion,

Baby Spinach, Mozzarella, House Sauce

MargheritaMarinated Roma Tomatoes, Fresh Mozzarella, Basil

Late Night Fare

The Spring House Brunch*Scrambled Eggs *Bacon & Sausage *Seasoned Home Fries*Fresh Fruit Salad*Assorted Muffins, Assorted Pastries & Bagels*Build your Omelet Station,*Pancake StationFresh whipped cream, strawberries, and Chocolate chips*Chicken & Broccoli In a cream sauce, *Carved Ham Station With a raisin sauce,*Seasonal Vegetables, *Baked Scrod with a lemon butter crust,*Peppered Steak sliced steak sirloin with peppers in a burgundy wine sauce*Juices and Coffee$55.50 per person plus *60.00 Station Attendant Fee

Victoria’s Brunch*Scrambled Eggs*Build your own Omelet Station *Seasoned Home Fries *Bacon,& Sausage *French Toast *Assorted Muffins & Bagels,*Assorted Pastries*Fresh Fruit Salad*Chicken & Broccoli in a cream sauce *Carved Ham StationWith a raisin sauce Seasonal Vegetable Coffee & Juices$34.95 per person plus *60.00 Station Attendant Fee

Rise and Shine Breakfast*Scrambled Eggs, *Seasoned Home Fries*Bacon & Sausage *French Toast, Assorted*Muffins & Croissants* Fresh Fruit Salad *Cereal Coffee and Juices$25.00 per person

Sunrise Breakfast*Scrambled Eggs, *Build your own Omelet Station, *Seasoned Home Fries*Bacon & Sausage, *French Toast *Fresh Fruit Salad *Assorted Muffins & Bagels, *Assorted Pastries, *Cereal, Coffee and Juices$29.95 per person plus *60.00 Station Attendant Fee

(25 person minimum or $50.00 surcharge for all above buffets)

Brunch Buffet

All Include Bottomless Mimosas

Beverage Options

Function Wine List

*Some prices & Availibilty are subject to change throughout the year.

SparklingMionetto, Prosecco, Italy- $4.00 | $9 | $34

Pierrier-Jouet, Champagne Grand Brut, France- $18 | $25 | $96Veuve Clicquot, Champagne, France- $25 | $30 | $120

Full Open Bar 2 Hours $36.003 Hours $38.004 Hours $40.005 Hours $45.00

Bottled BeerBud, St. Louis $6 Bud Light, St. Louis $6 Naraganset Lager, RI $6 Michelob Ultra, St. Louis $6Corona, Mexico $7Amstel Light, Netherlands $7 Samuel Adams, Boston, MA $7 Guinness, Dublin $7 Heineken, Netherlands $7 Stella Artois, Belgium $7 Whale’s Tale, Pale Ale, Nantucket $7Foolproof, Farmhouse Ale, Rhode Island $8 Allagash White, Belgian Wheat, Maine $8 Goose Island, IPA, Chicago $7Downeast, Cidar, Charlestown, MA $7 *Draft beers are available during high season June 15th - End of September.

House WinesChardonnay, CK Mondavi, $9 | $34Pinot Grigio, Al Verdi, Italy $9 | $34Merlot, CK Mondavi , CA $9 | $34Cabernet, CK Mondavi, CA $9 | $34Pinot Noir, Rex Goliath, CA $9 | $34

Premium WhitesPinot Grigio, Castello Banfi, Italy $12 | $46Chardonnay, Piazzo, “Un-Oaked”, Italy $9 | $32Chardonnay, Lander Jenkins, CA $10 | $34Sauvignon Blanc, Infamous Goose, NZ $9 | $34Rose, By Ott. Domaine Ott, France $15 | $49

Premium RedsMerlot, Raymond “R” , CA $9 | $32Cabernet, Josh Cellars, Cabernet, CA $9 | $32Cabernet, Duckhorn “Decoy” , CA $13 | $49Chianti, Vecchia, Italy $9 | $32Trivento, “Amado Sur, Malbec, ARG $10 | $38XY-Zin, Zinfandel, California $9 | $32

Open Beer & Wine 2 Hours $21.003 Hours $26.004 Hours $29.005 Hours $33.00

Mini Treats*Pick 4$6 per personMini Cheesecake Assorted Mini Fruit Tarts Mini Cream PuffsMini Eclairs Mud Balls Petit Fours Macaroons Lemon Bars Turtle Bars Raspberry BlackBerry Bars Cheesecake Lollipops Mini Cannoli’s

Assorted Cookies*pick 3$4 per person Sugar Cookies, Chocolate Chip, Oatmeal Raisin, M&M, Peanut Butter, Triple Chocolate Chunk, White Chocolate Macadamia Nut, Fudge Brownies, Blondies

Chocolate Fondue$12 per person Includes: Pound cake, Pretzel Rods, Grahm Cracker, Marshmellows, Strawberries & Pineaple

Baked Pie StationPick 3$10 per personBoston Cream Pie, Key Lime Pie Peach Crumb Pie, Pumpkin Pie Lemon Meringue, Apple Pie, Pecan pie

Sweet Shooters*Pick 2$5 per PersonChocolate Mousse, White Chocolate Mouse, Zabaglione, Lemon Meringue, Key Lime, Chocolate & Butterscotch Pudding,

Ice Cream Sundae Bar$8 per person$60.00 Station Attendant Fee

Pick Two Ice Cream Flavors:Vanilla, Chocolate, Coffee, Strawberry

Included with:Chocolate Sauce, Caramel Sauce, Chocolate Chips, Sprinkles, Nuts, Strawberry Sauce, Reese’s Pieces, M & M’s, Fresh Whipped Cream

Cake Station*Pick 3$10 per personCarrot CakeChocolate Dream CakeNY Cheesecake 10 inChocolate Mousse CakeMarble CheesecakePraline CakePistachio CakeStrawberry Mousse CakeTiramisu CakeWhite Carnation CakeKey Lime Mousse CakeLemon Mousse CakeMississippi Mud CakeCognac Pumpkin CheesecakeChocolate Raspberry CakeChocolate Hazelnut Ganach cake

Sweets & Treats50 Person Minimum on all selections.

*Nut allergy warning, Please advise of any allergies

Policies & ProceduresWe are pleased that you are interested in planning an event at the Spring House Hotel. Our catering staff

stands ready to ensure you a delightful event. Please take a moment to review the following information; it will help us to make your first function with us live up to your expectations.

Menu SelectionMenu selections must be submitted to us three weeks prior to your function date. The menu prices listed are our cur-rent rates and are subject to change. Prices, unless otherwise noted, will be confirmed ninety days prior to your func-tion date. Our culinary department will be happy to prepare special items upon request. A traditional wedding cake is the only food item you are allowed to bring into the event. It is required to come from a licensed baker/bakery. A $2.00

per slice cake cutting fee will be assessed to your final bill.

Service Charges and TaxesA service charge of 20 percent will be added to all food and beverage items. All quoted prices, unless otherwise noted, are subject to Rhode Island State Sales Tax, currently at the rate of 7 percent and Rhode Island Food & Beverage Tax, currently at 1 percent. Rhode Island law dictates that all service charges are taxed 7 percent. All credit card charged

payments will be assessed an additional 4%.

Split MenuWe recommend that you serve one entrée for your event. In the event that you may prefer to have a choice of two or more, the Spring House Hotel will apply a $1.50 surcharge to the cost of each entrée that each guest has selected. It is

necessary that your final count provided indicate the exact number required for each entrée chosen and the table number.

BeveragesAny specialty beverages can be arranged through the Spring House Hotel. The Rhode Island Liquor Control Board strictly regulates the sale and service of alcoholic beverages. As a licensee, the Spring House Hotel is responsible for

the administration of these regulations. We ask for your cooperation in enforcing the law by not bringing any alcoholic beverages into the event from outside sources. The hotel reserves the right to assess a service charge for any beverages

brought into the facility in violation thereof. All alcoholic beverages must be consumed on the property. We reserve the right to limit and control the amount of alcoholic beverages consumed by guests. The hotel’s alcoholic beverage license

requires the hotel to (1) request proper identification (valid Photo ID) of any person of questionable age and refuse alcoholic beverage service if the person is either underage or proper identification cannot be produced and (2) refuse

alcoholic beverages to any person who, in the hotel’s judgment, appears intoxicated. Serving or providing alcoholic beverages to a minor is illegal in the state of Rhode Island and is strictly forbidden. If you wish to extend your bar bill

past the prepaid amount, a signed credit card receipt is necessary to secure payment

GuaranteesAll food functions require an attendance guarantee ten business days in advance of the function. Increase and decrease in the count within a range of 5% will be allowed up to three days (72 hours) prior to your function. In the event that you should increase your count in excess of 5%, we will accommodate your guests to the best of our ability. It is the sole responsibility of the customer to provide the guarantee prior to the 72-hour deadline. Otherwise, the expected

attendance will be considered the guarantee. Charges will be based on the guarantee or actual number of guests served, whichever is greater.

Vendor ListFlorist

Blazing Star FarmSuzanne Notler | 401-466-5797www.blazingstarfarm.comblazingstarfarm@verizon.net

La Bella RoseJamie Rose | 401-499-2035www.labellarose.comjamiemarie@labellarose.com

Mainland FloristsRobin Hollow FarmPolly & Mike | 401-294-2868hello@robinhollowfarm.comwww.hollowrobinfarm.com

Sayles Livingston DesignSayles Livingston | 401-635-9500sayles@sayleslivingstondesign.comwww.sayleslivingstondesign.com

Décor/Lighting CompanyRyan DesignsEric and Christen Ryan | 401-742-0464www.ryan-designs.comeryan@ryan-designs.com

Ormonde ProductionsKaitlyn Frolich | 401-435-6200www.ormondeproductions.comkaitlyn@ormondeproductions.com

TransportationBlock Island Ferry401-783-7996304 Great Island Road, Narragansett, RI 02882

New London Ferry860-442-01652 Ferry Street, New London, CT

Montauk Ferry (Viking Fleet)631-668-5700462 W Lake Drive, Montauk, NY On Island TransportationHowie RiceSchool Bus | 401-742-1916

Vin McAloonTaxi Service | 401-741-1410 Wedding CakesAlicia Miro | 401-450-6653www.blockislandcakes.comAlicia@blockislandcakes.com

Aldo’s BakeryJohn Levesque | 401-466-2198www.aldosbakery.cominfo@aldosbakery.com

ScrumptionsAnna | 401-884-0844www.scrumptions.comscrumptions@scrumptions.com

Sugar RushKate Musso | 401-741-0987SugarRushBI@hotmail.com

Vendor ListHair & Makeup

Clayhead SpaMichael-Aaron Capps | 401-466-2440www.clayheadspa.cominfo@clayheadsalon.com

Koru Spa & Salon401-466-2308www.koruecospa.comMainland Artist (very familiar with Block Island)

Ali Lomazzo BeautyAli Lomazzo | 401-644-0036www.alilomazzo.comali@alilimzaaobeauty.com

DJ/BandDanielle Duffy | 401-524-8411

Jonathan O’Neil | 413-519-1897www.islandweddingdj.comjoneilproductions@att.net

SugarMarcy Kelly | 860-460-7032www.Sugarband.netmarcy@sugarband.com

Silver Arrow BandCurtis Brink | 720-937-5185www.SilverArrowBand.comInfo@Silverarrowband.com

Clark Eno OrchestraClark Eno | 203-748-4119www.ClarkEnoOrchestra.comCeno@comcast.com

Savage Brothers BandMark Savage | 860-202-6427www.SavageBrothersBand.com

RentalsRentals Unlimited781-341-1600www.rentals-unlimited.cominfo@renatals-unlimited.net

PhotographyErin Mcginnwww.ErinMcginn.comErin@erinmcginn.com

Susan Sancomb401-749-553www.sancombphotography.comsusan@sancombphotography.com

Katie Osgood646-360-0384www.katieosgood.cominfo@kaiteosgood.com

Michael Benson203-500-4441www.MichaelBensonPhotography.cominfo@Michaelbensonphotography.com

Hillary Block401-667-7897www.HillaryBphotography.comHillarybphoto@gmail.com

Lauren Halvorson978-735-0243LKHPhotogrophy@live.com

VideographerThe Pixel Perfection603-9210-658Hello@ThePixelPerfection.com

OfficiantsThe Reverend Marsue Harris401-294-3178

Ken Lacoste401-741-8145

EpiscopalHonorable Richard Kyte Jr401-568-6875