wedding menu bennett_wedding menu.pdf · determine the total budget for the venue including...
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1H OT E L B E N N E T T
W E D D I N G M E N U
2 W E D D I N G M E N U
3H OT E L B E N N E T T
W ELCO M E
Congratulations on your upcoming wedding!
We are honored that you are considering Hotel Bennett for your special event. Hotel Bennett provides a one-of-a-kind setting where Charlestonian gentility
meets European classic design. Here you’ll find every personal detail addressed alongside bespoke spaces and world-class service.
Let our expert Wedding Specialists guide you through every detail in the planning of your event. We have created menus to delight the most discerning palates and experts who
understand that planning is simply the first step in bringing your vision to life.
Yours in hospitality,
Hotel Bennett Wedding Specialists
TA B L E O F CO N T EN TS
Welcome ..................................................................................................3
Wedding Timeline ...................................................................................4
Wedding Package Overview ....................................................................5
Wedding Package Pricing ........................................................................5
Wedding Tasting Overview .....................................................................6
Passed Hors D’oeuvres .............................................................................9
Displays and Stations ....................................................................... 10-11
Plated Dinner ........................................................................................12
Stationed Dinner .............................................................................. 14-15
Wedding Cake .......................................................................................17
Late Night Snacks and Desserts ....................................................... 18-19
Beverage Selections ...............................................................................20
Welcome Reception................................................................................21
Wedding Day Fare ............................................................................23-24
Farewell Brunch ...............................................................................25-27
Event Locations ....................................................................................29
Catering and Event Information ............................................................30
4 W E D D I N G M E N U
W ED D I N G T I M EL I N E
Whether you prefer casual or formal, understated or over the top, intimate and small or a gathering of many, Hotel Bennett has a selection of indoor and outdoor settings so you may customize your celebration.
Our wedding experts will help guide you through every detail as you plan for this most special day.
Phase One
Determine the total budget for the venue including ceremony, reception and lunch/dinner
Decide on rehearsal venue, morning after brunch
Review your options for preferred season / month, day of the week, time of the day
Review any special menu needs (ethnic, dietary)
Confirm locations for ceremony, reception and lunch/dinner.
Decide on officiate for ceremony
Establish how many guests will require rooms at the resort and the rates
Contract DJ/band
Contract florist
Contract videographer and/or photographer
Ground transportation requirements for bridal party
Book Wedding Planner if you haven’t done so already
Phase Two (four to six months out)
Send out save the date cards with information on reserving guest accommodations
Meet with a Wedding Specialist to create menus
Meet with Hotel Bennett Pastry Chef to discuss cake design
Decide on linens and table layouts
Make spa appointments and arrangements for hair, makeup, nails
Determine if childcare will be needed on site during celebration
Phase Three (three months out)
Set menu and cake tastings
Confirm guest count
Confirm guest room accommodations needed
Review timeline of the celebration with Wedding Specialist
Finalize seating arrangements
5H OT E L B E N N E T T
W ED D I N G OV ERV I E WEnhancements Included in all Wedding Packages
Menu Tasting 50 guest minimum
For four guests, three months prior to the wedding date
Selection of House LinensFull length table linens and napkins
Votive Candles
Sparkling Wine Toast and Cake Cutting
Overnight Accommodations for the Bride and Groom
On the night of the wedding
Complimentary Sparkling Wine and Macarons For the newlyweds in their guest room
First Anniversary Stay One-night stay on your first anniversary
Reduced Guest Room RatesFor overnight contracted room blocks
W ED D I N G PACK AG E P R I C I N GPackages include four-hour premium bar, wine service with dinner, and sparkling wine toast
Stations Package 230.00 per guest during peak season | 195.00 per guest during off-peak season
Six Passed Hors D’oeuvres, Salad Station, Two Dinner Stations, Wedding Cake
Plated Package 240.00 per guest during peak season | 205.00 per guest during off-peak season
Six Passed Hors D’oeuvres, Plated First Course, Plated Entrée, Wedding Cake
A D D I T I O N A L W ED D I N G FEES
Valet Event Parking For the Day 18.00 | Overnight 38.00
6 W E D D I N G M E N U
TAST I N G DAY
Suggestions for a Successful Tasting
We look forward to welcoming you for a tasting. This important event with our Wedding Specialist and culinary team will define the selection of your wedding menus. This is a unique opportunity to impart
your vision to our staff to ensure we are jointly creating your dream wedding into a reality.
The Tasting Will Include:
Hors D’oeuvres – selection of eight options
First Course – selection of two options
Entrée Course – selection of three options
Wedding Cake – selection of three options
Make certain that you have fully discussed the menu. Combining your personal preferences with guidance from your Wedding Specialist will enable you to narrow your choices to a couple of items, and then selecting one. Your wedding is not the time to experiment – we recommend
not deviating from your personal preferences and to allow our Chefs to interpret your personal palate to create an exceptional culinary experience.
Share preferences prior to your tasting. This will allow us to prepare the experience with your unique tastes in mind.
We encourage you to have something light to eat before you arrive to the menu tasting. Once you have tasted each item, please share your thoughts and preferences with your
Wedding Specialist and the Chef. Utilize this time to ask questions and make requests directly with the Chef.
Your Wedding Specialist will take notes on everything that is discussed and decided upon at your tasting. Your tasting will be scheduled at least three months prior to your wedding date. Tasting times are Wednesdays or Thursdays at 2:00 p.m. and 4:00 p.m. With the understanding
that these days and times may not work, we would be happy to consider alternatives to best accommodate your availability.
Your tasting is complimentary for the first four guests 90.00 per each additional guest.
7H OT E L B E N N E T T
8 W E D D I N G M E N U
9H OT E L B E N N E T T
CA N A P ÉSKindly Select Six
6.00 per guest for each additional selection added
COLD-PASSED CANAPÉS
Lamb Tartar with Mint on a Wonton Chip and Radish
Boursin Cheese and Prosciutto Topped with Brandied Cherries
Duck Confit Rillette with Salt-Whipped Truffle
Spicy Tuna Tartar on a Sweet Benne Wafer
Southern Style Deviled Egg with Pickled Vegetables
Poached Jumbo Shrimp with Vodka Cocktail Sauce
Crab Maison en Phyllo
Filet with Roasted Red Pepper, Panna Cotta and Olive Tapenade on a Crostini
California Roll, Jumbo Lump Crab, Avocado, Cucumber, Ponzu Dipping Sauce
Spicy Tuna Roll, Avocado, Black Sesame, Sriracha Mayo
HOT-PASSED CANAPÉS
Apple and Blue Cheese en Phyllo
Crab Beignets with Lemon Aioli
Mini Crab Cake with Spicy Rémoulade
Filet Wellington with Black Pepper Demi-Glace
Fried Oysters with a Creole Mustard Hollandaise
Tempura Shrimp with Sweet Chili Sauce
Fried Goat Cheese with Red Pepper and Apricot
Tomato Tart with Feta and Oregano
Fried Green Tomato with Pimento Cheese
Cleaver-Chopped Chicken with Melted White Cheddar Mini Sandwich
Grit Cake with Cajun Shrimp
Chicken and Waffle Bites
Pork Belly with Pickled Onion and Dijon Aioli on a Wonton
Duck Confit Blini, Chive Crème Fraiche, Radish
Pimiento Cheese and Smoked Bacon Tart
Collard Green Hushpuppies with Creole Aioli
10 W E D D I N G M E N U
D I S PL AYS A N D R EC EP T I O N STAT I O N SPer guest
Artisanal Charcuterie and Cheese Table with Seasoned Croutons 24.00 per guest
Chilled Seasonal Shellfish with Cocktail Sauce, Remoulade and Shallot Tarragon Mignonette Minimum of 25 per Selection
Poached Jumbo Shrimp 7.00 each
Steamed and Smoked Mussels 5.00 each
Seasonal East Coast Oysters on the Half Shell 6.00 each
Steamed Snow Crab Claws 7.00 each
Sea Scallop Ceviche 7.00 each
Chilled Champagne Poached Split Lobster Tails 12.00 each
Hackleback Caviar Display with Traditional Accompaniments 12.00 per guest
Grilled Vegetables with Hummus, Tzatziki, and Pita Chips 22.00 per guest
ROASTED OYSTERS DISPLAY Minimum of 25 per Selection
Rockefeller - Spinach, Fennel and Herbsaint 8.00 each
Casino - Bacon, Diced Peppers, Celery, Onions and Parmesan Béchamel 8.00 each
Caviar and Cream - Shallot Bechamel Topped with Smoked Trout Caviar 9.00 each
Garlic and Herbs - Broiled in Butter with Cornbread Crumble 7.00 each
11H OT E L B E N N E T T
R EC E P T I O N STAT I O N S 25 Guest Minimum
POKE BOWL ACTION STATION 54.00 per guest
TA PAS S TAT I O N Choose two proteins 38.00 | Choose three proteins 44.00
Chef inspired small composed plates, designed specifically for your event using seasonal ingredients and proteins of your choice.
Protein Options
Storey Farm’s Chicken
Heritage Pork
Beef Short Ribs
Filet Mignon
Diver Scallops
Atlantic Shrimp
Locally Caught Tuna
Muscovy Duck
Vegetarian
Vegan
Octopus
Base Options
Steamed White Rice
Forbidden Rice
Rainbow Quinoa
Soba Noodles
Mix-Ins
Fresh Sliced Jalapenos
Petite Cilantro
Shredded Kale
Diced Cucumber
Green Onion
Fresh Pineapple
Steamed Edamame
Proteins
Ahi Tuna
Spicy Salmon
Roasted Curry Chicken
Seared Thai Shrimp Salad
Spice Poached Atlantic Shrimp
Sauces
Sesame Oil
Ponzu
Spicy Mayo
Sweet Chili
Sriracha
Japanese Wasabi Dressing
12 W E D D I N G M E N U
PL AT ED D I N N ERPlated Dinner Includes Freshly Baked Rolls with House-Whipped Butter,
Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea and Iced Tea
FIRST COURSE Kindly Select One
Shellfish Chowder with Crab, Shrimp and Plump Oysters in a Light Tomato Broth and Gremolata
Mushroom Cream with a Truffle Herb Oil Garnish
She-Crab Soup Lemon Chive Oil, Blue Crab Salad
Truffled Cauliflower Soup with Chive Crème Fraiche and Charred Romanesco
Chicken and Dumplings with Braised Greens and Grated Parmigiano-Reggiano
Caesar Salad, Freshly Squeezed Lemon Juice, Garlic Crouton Debris and Grated Parmigiano-Reggiano
Local Greens Salad, Baby Arugula, Julienne Apple and Endive, Creole Mustard Vinaigrette,
Candied Pecans and Blue Cheese Garnish
Bibb Lettuce, Saffron and Port Poached Pear, Spice Roasted Almonds, Shaved Radish, Tarragon Vinaigrette.
Steakhouse Wedge Salad, Baby Iceberg Lettuce, Bacon Lardons, Herb Marinated Tomatoes, Cucumbers, Buttermilk Ranch Dressing
MAIN COURSE Kindly Select One
New York Strip with Roasted Garlic Butter, Grilled Asparagus, and Potato Gratin
Sautéed Local Catch with Creole Sautéed Pepper and Onions and Carolina Gold Rice Risotto
Roasted Chicken Breast with Sauce au Vin, White Wine, Mushrooms, Green Onions and Sweet Potato Puree
Petite Filet with Meunière Butter, Creamed Spinach and Garlic Brabant Potatoes
Seared Salmon with Tomato Concasse, Herbsaint Cream Sauce, Marble Potatoes and Broccolini
Braised Short Rib with Glazed Carrots and Sauce Daube, Pommes Puree, and Pickled Shallot
Saffron Arancini Stuffed with Mozzarella, Breaded and Lightly Fried over English Pea Puree and Marinated Roasted Tomatoes
STEAKHOUSE DUO Additional 18.00 per guest | Kindly Select One
Petite Filet and Maine Lobster Tail with Béarnaise, Creamed Spinach and Garlic Brabant Potatoes
Strip Loin Oscar, Asparagus, Blue Crab and Citrus Hollandaise, Potato Mille-Feuille
Pistachio Crusted Beef Tenderloin and Pan Seared Grouper with Petite Sorrel Salad, Herb Marinated Seasonal Vegetables, Potato Gratin
Braised Short Rib with Pickled Shallot and Seared Sea Scallop in Brown Butter, Parsnip Puree and Roasted Mushrooms
13H OT E L B E N N E T T
14 W E D D I N G M E N U
STAT I O N ED D I N N ERStationed Dinner Includes Freshly Baked Rolls with House-Whipped Butter,
Freshly Brewed Coffee, Decaffeinated Coffee, Hot Tea and Iced Tea
BUILD YOUR OWN SALAD STATION
Mixed Greens with Pickled Red Onions, Cherry Tomatoes, Sliced Cucumbers, Sunflower Seeds, Candied Pecans, Crumbled Feta, Grilled Cleaver-Chopped Chicken, Chilled Shrimp and Sliced Tuna
with Creamy Roasted Shallot Dressing and Creole Mustard Vinaigrette
ENTRÉE STATIONS Kindly Select Two
For additional entrée, please add 25.00 per guest
CULINARY CHOPPING BOARD
Broiled Side of Local Catch Amandine with Meunière Butter and Lemons
Broiled Salmon Filet with Lemon Caper Beurre Blanc
Steakhouse Cuttings: (chef attendant required for carving stations)
Herb Roasted Beef Tenderloin with Béarnaise and Thyme Jus
Garlic and Thyme Slow Roasted Prime Rib with, Horseradish Cream and Garlic Jus
Baked Salmon en Croute with Dill Cream Sauce
Togarashi Seared Ahi Tuna, Wasabi and Ponzu Sauce
Bourbon Brined Pork Tenderloin, Spiced Apple Chutney
QuailDucken: Quail, Duck and Chicken Breast Stack with Mushroom Jus
ACCOMPANIMENTS Kindly Select One Per Chopping Board Selection
For additional accompaniments, please add 8.00 per guest
Garlic Brabant Potatoes
Au Gratin Potatoes
Creamed Spinach
Brown Butter Mushrooms
Asparagus Spears with Oven-Roasted Tomatoes
Roasted Brussel Sprouts with Creole Spice
Turmeric Roasted Tri-Color Cauliflower
15H OT E L B E N N E T T
STAT I O N ED D I N N ER
SHRIMP AND GRITS STATION
Seared Atlantic White Shrimp over White Grits with Sweet Corn, Roasted Heirloom Tomatoes, Scallions, and Andouille Sausage Gravy
LOWCOUNTRY BOIL
Andouille Sausage, Shrimp, Littleneck Clams, Sweet Corn, Vidalia Onions and Potatoes in a Spiced Palmetto Beer Broth
PASTA STATION
Spinach Gnocchi with Roasted Garlic Cream Sauce
Butternut Squash Ravioli with Fried Sage
Cavatelli Arrabiata with Spicy Tomato Sauce
Mix-Ins:
Smoked Bacon, Cleaver-Chopped Chicken, Sautéed Shrimp, Olives, Steamed Broccolini Baby Spinach, Toasted Pine Nuts, Chili Flakes, Roasted Mushrooms
Accompanied by Freshly Grated Parmigiano-Reggiano
16 W E D D I N G M E N U
17H OT E L B E N N E T T
W ED D I N G CAK E
Vanilla Bean Sponge Cake Filled with Tahitian Vanilla Diplomat Cream and Fresh Berries
Pistachio Cake Filled with Orange Marmalade and Grand Marnier Cream
Double Chocolate Cake Filled with 62% Dark Chocolate Mousse
Charleston’s Red Velvet Filled with Scented Lemon Cream Cheese Buttercream
Lemon Sponge Cake, Guava Passion Fruit Marmalade, Coconut Cream
Almond Cake, Salted Caramel Mousseline, Crush Almond Toffee
Frangelico-Soaked Vanilla Cake, Milk Chocolate Mousseline, Toasted Hazelnut Spread
Almond Cake, Espresso Diplomat Cream, Venezuelan Chocolate Whipped Ganache
18 W E D D I N G M E N U
L AT E N I G H T S N ACK STAT I O NTwo Hour Display Time
SLIDER STATION Kindly Select Three | 30.00 per guest
All Served with, Bibb Lettuce, Tomatoes, Sweet and Spicy Pickles and Kettle Chips
Roast Pork with Garlic-Jam BBQ Sauce
Mini Crab Cake with Spicy Remoulade
Braised Short Rib with Pickles, Cheddar Cheese, Dijonnaise
Fried Chicken Breast with Comeback Sauce
Blackened Local Catch with Roasted Tomato Aioli
GRILLED CHEESE STATION 20.00 per guest
All Served with Sweet and Spicy Pickles and Kettle Chips
Camembert Grilled Cheese with Prosciutto and Apple
Three-Cheese Blend with Honey Butter on Toasted Brioche
Traditional Cheddar Cheese on Thick Sliced Country White Bread
Pimiento Grilled Cheese on Sourdough
PIZZA STATION 25.00 per guest
Bacon, Roasted Red Pepper, Cheddar, Green Onion Mushroom and Spicy Marinara
Roasted Shiitake, Kale, Truffle Salt, Mozzarella Parmesan Cream
Roasted Tomatoes, Fresh Mozzarella, Basil Pesto
BBQ Chicken, Grilled Red Onion, Scallion, White Cheddar Cheese
19H OT E L B E N N E T T
L AT E N I G H T S N ACK STAT I O NTwo Hour Display Time
MACARONI AND CHEESE STATION 32.00 per guest
Aged Cheddar Macaroni and Cheese
Pimiento Macaroni and Cheese
Parmesan Mornay Macaroni
Mix-Ins:
Andouille Sausage, Blackened Chicken, Garlic Shrimp, Scallions, Chili Flakes, Roasted Mushrooms, Caramelized Onions
THE JUMBO PRETZELS 22.00 per guest
Classic Buttered and Salted Soft Pretzel with Honey Mustard
Duck Fat Brushed Pretzels with Bacon and Cheddar
Cinnamon and Sugar Dusted Pretzels
DESSERT STATION Kindly Select Four | 20.00 per guest
Lemon Meringue Tarts
Salted Caramel Cream Puffs
Opera Cake, Mixed Berry Tarts
Black Forest Cups Pecan Tarts
Chocolate Duchess
Honey Yogurt Panna Cotta
Coconut Lime Cake
20 W E D D I N G M E N U
B E V ER AG E S EL ECT I O N S
HOUSE BEER
Budweiser | Bud Light | Michelob Ultra | Corona | Heineken | Stella Westbrook IPA | Coast Kölsch Clausthaler Original N/A | Clausthaler Dry-Hopped N/A
HOUSE WINE
Sparkling Louis Pedrier Brut - Bourgogne, France | Col Mesian Cuvee Rose - Veneto, Italy
White Castlefeder Pertico Pinot Grigio - Delle Venezie, Italy | Proverb Rose -
California Merf Chardonnay - Columbia Valley, Washington
Red Proverb Pinot Noir - Sonoma County, California Terrazas de los Andres
Cabernet Sauvignon “Altos del Plata” - Mendoza, Argentina
PREMIUM LIQUOR Included with Package
Beefeater Gin | Milagro Silver Tequila | Rittenhouse Rye Jefferson Small Batch Tito’s Vodka | Dewar’s Scotch | Bacardi Superior Rum | Captain Morgan Spiced Rum | House Wine | House Beer
ULTRA-PREMIUM LIQUOR Bar Enhancement | 10.00 per guest
Bombay Sapphire Gin | Casamigos Blanco Tequila | Mitchers Rye Bulleit Rye | Grey Goose Vodka | Famous Grouse Scotch | Clement VSOP Captain Morgan Spiced Rum | House Wine | House Beer
SUPREME LIQUOR Bar Enhancement | 20.00 per guest
Nolets Gin | Don Julio Reposado Tequila | Russell’s Rye 6 yr. Jefferson Reserve | Belvedere Intense Vodka | Johnnie Walker Black Scotch
BEVERAGE UPGRADES AND ENHANCEMENTS
Add any Ultra-Premium pour to your bar for an additional 8.00 per guest, each
Add any Supreme pour to your bar for an additional 10.00 per guest, each
Add Red Bull 7.00 per can, on consumption
Custom Signature Cocktail 16.00 per drink
Custom Seasonal Mocktail 8.00 per drink
21H OT E L B E N N E T T
W ELCO M E R EC EP T I O N Two Hours | 100.00 per guest
BEER AND WINE BAR Featuring a His and Her Signature Cocktail
TWO PASSED CANAPÉS
DISPLAY STATION Kindly Select One Station
GRILLED CHEESE STATION Kindly Select Two
All Served with Sweet and Spicy Pickles and Kettle Chips
All Served with Sweet and Spicy Pickles and Kettle Chips
Camembert Grilled Cheese with Prosciutto and Apple
Three-Cheese Blend with Honey Butter on Toasted Brioche
Traditional Cheddar Cheese on Thick Sliced Country White Bread
Pimiento Grilled Cheese on Sourdough
PIZZA STATION Kindly Select Two
Bacon, Roasted Red Pepper, Cheddar, Green Onion Mushroom and Spicy Marinara
Roasted Shiitake, Kale, Truffle Salt, Mozzarella Parmesan Cream
Roasted Tomatoes, Fresh Mozzarella, Basil Pesto
BBQ Chicken, Grilled Red Onion, Scallion, White Cheddar Cheese
SLIDER STATION Kindly Select Two
All Served with Sweet and Spicy Pickles and Kettle Chips
Roast Pork with Garlic-Jam BBQ Sauce
Mini Crab Cake with Spicy Remoulade
Braised Short Rib with Pickles, Cheddar Cheese, Dijonnaise
Fried Chicken Breast with Comeback Sauce
Blackened Local Catch with Roasted Tomato Aioli
DESSERT DISPLAY Kindly Select Two
Lemon Meringue Tarts
Salted Caramel Cream Puffs
Opera Cake, Mixed Berry Tarts
Black Forest Cups Pecan Tarts
Chocolate Duchess
Honey Yogurt Panna Cotta
Coconut Lime Cake
22 W E D D I N G M E N U
23H OT E L B E N N E T T
W ED D I N G DAY R E A DY FA R E
WEDDING MORNING
HOUSE-MADE BREAKFAST SANDWICHES Kindly Select Three | 16.00 per guest
Provolone Cheese, Spinach, and Egg Whites on Whole Wheat English Muffin
Bacon, Egg, and Cheddar Cheese on Buttermilk Biscuit
Ham, Egg, and Swiss Cheese Croissant
Sausage, Egg, and Cheddar Cheese English Muffin
Cajun Breakfast Burrito with Scrambled Eggs and Fresh Salsa in Tomato Tortilla
ASSORTED MINI QUICHES Kindly Select Two | 12.00 per guest
Quiche Lorraine: Gruyére, Green Onion, and Bacon
Quiche Florentine: Spinach, Feta, Chive
Mushroom and Truffle Quiche with White Cheddar Cheese
Roasted Tomato and Goat Cheese Quiche
SMOOTHIE STATION Kindly Select Two | 15.00 per guest
Mean Green: Kale, Cucumber, Granny Smith Apple, and Mango
Berry Blast: Blueberry, Blackberry, Strawberry, Garden Mint and Pomegranate
Tropical Sunrise: Pineapple, Mango, Banana and Passion Fruit
Cold Brew: Banana, Dates, Almond Milk, and Dark Chocolate
Acaí: Mixed Berries, Almond Butter, and Flaxseeds
DISPLAYS
Smoked Salmon Display with Hearts of Palm, Capers, Red Onion, Whipped Cream Cheese and Everything Bagels
14.00 per guest
Parfait Bar: Greek Yogurt, Blackberry Compote, Toasted Almond and Coconut Granola
14.00 per guest
Sliced Fruit, Melons, Citrus and Berries 12.00 per guest
Breads, Muffins, Buttermilk Biscuits and Honey Butter and Berry Compote
15.00 per guest
24 W E D D I N G M E N U
WEDDING AFTERNOON
PETITE SANDWICH SELECTION 32.00 per guest
Thinly Sliced Beef Tenderloin and Boursin Cheese on Brioche Slider Roll
Citrus and Dill Shrimp Salad on Toasted Sourdough
Herb Goat Cheese and Roasted Red Bell Pepper on Rye Bread
HUMMUS TRIO 16.00 per guest
Mediterranean Hummus with Extra Virgin Olive Oil
Baby Red Beet Hummus with Paprika Oil
Roasted Red Pepper with Garlic and Herb
Served with Baby Carrots and Crispy Pita Chips
THE FARMER’S MARKET 22.00 per guest
Crudité - Fresh Seasonal Vegetables and Dill Greek Yogurt, Hummus, Olive Tapenade, and Crispy Pita Chips
Mint Macerated Fruit Salad - Grapes, Granny Smith Apples, Pineapple, Cantaloupe, and Strawberries
CHEESE AND CHARCUTERIE 30.00 per guest
Regional Variety of Italian Cured Salamis, Prosciutto, and Ham with Pickled Vegetables, Mustards, and Olives
Local and Imported Selection of Cheeses with House Preserves, Local Honey, Fresh Fruit, and a Cracker and Crostini Basket
25H OT E L B E N N E T T
FA R E W EL L B R U N C H Two Hours | 85.00 per guest
Bloody Mary’s and Mimosas Available at 13.00 each
COLD ITEMS Kindly Select Three
Smoked Salmon Display, Everything Bagels, Whipped Cream Cheese, Capers, Hearts of Palm, Red Onion
Mixed Melon Salad, Midori and Mint Macerated Cucumbers
Chilled Poached Shrimp with Vodka Cocktail Sauce
Green Energy Juice Shooters and Mixed Berry Smoothies
Build-Your-Own Greek Yogurt Parfait Station
BREAKFAST ITEMS Kindly Select Three
Warm Quiche Display: Quiche Florentine and Truffled Mushroom Quiche
Crisp Bacon, Chicken Apple Sausage, Country Pork Sausage
Scrambled Eggs with Roasted Tomatoes, Scallions, and White Cheddar Cheese
Thick Sliced French Toast with Praline Maple Syrup
Brabant Potatoes with Sautéed Peppers and Onions
Buttermilk Pancakes with Sugarman Maple Syrup
ENTRÉE ITEMS Kindly Select Two
Chicken and Waffles with Chili Infused Syrup, Fresh Strawberries, Chantilly Cream
Roasted Potato and Asparagus Hash, Bell Peppers, Scallions (vegan)
Shrimp and Grits: Sautéed Shrimp with Bell Peppers and Andouille Sausage, White Grits
Lemon Basil Chicken Breasts with Tomato Couscous
Roasted Bone-in Ham Carving Station with Pineapple Molasses Glaze
DESSERT
La Pâtisserie Selection including Croissants, Blueberry Muffins, and Lemon Ginger Muffins
Chef Remy’s Choice of Three Petite Dessert Selections: Caramel Cream Puff Pecan Pie with Vanilla Whipped Cream, Almond Pear Boudaloue Tart
26 W E D D I N G M E N U
T H E N E W YO R K ER Two Hours | 42.00 per guest
Greek Yogurt with Granola and Dried Fruit
Steel-Cut Oatmeal with Cinnamon, Brown Sugar, Local Honey, Blueberries and Pecans
Smoked Salmon Display: Hearts of Palm, Capers, Red Onion, Whipped Cream Cheese and Toasted Bagels
SMOOTHIE STATION Kindly Select Two
Mean Green: Kale, Cucumber, Granny Smith Apple, and Mango
Berry Blast: Blueberry, Blackberry, Strawberry, Garden Mint and Pomegranate
Tropical Sunrise: Pineapple, Mango, Banana and Passion Fruit
Cold Brew: Banana, Dates, Almond Milk, and Dark Chocolate
Acaí: Mixed Berries, Almond Butter, and Flaxseeds
HOUSE-MADE BREAKFAST SANDWICHES Kindly Select Three
Provolone Cheese, Spinach, and Egg Whites on Whole Wheat English Muffin
Bacon, Egg, and Cheddar Cheese on Buttermilk Biscuit
Ham, Egg, and Swiss Cheese Croissant
Sausage, Egg, and Cheddar Cheese English Muffin
Cajun Breakfast Burrito with Scrambled Eggs and Fresh Salsa in Tomato Tortilla
La Pâtisserie Selections to Include Butterscotch Scones, Blueberry Muffins and Lemon Ginger Muffins
Red Ruby Grapefruit with Berries
27H OT E L B E N N E T T
T H E A L L- A M ER I CA N Two Hours | 45.00 per guest
Scrambled Eggs with Green Onions and White Cheddar
Stacks of Pancakes with Sugarman Maple Syrup
Oven Roasted Red Potatoes with Sautéed Peppers and Onions
Crispy Bacon, Rosemary Ham, and Chicken Apple Sausage Links
Toast Selection: Blueberry and Lemon Ginger Muffins with Honey Butter
Greek Yogurt with Granola and Dried Fruit
Sliced Fruit, Melons, Citrus and Berries
T H E C H A R L ESTO N I A N Two Hours | 49.00 per guest
Poached Eggs with Blue Crab Cakes and Lemon Hollandaise sauce
Chicken Apple Sausage and Andouille Links
Make-Your-Own Grits and Scrambled Egg Bowl (Toppings to Include) Bacon Lardons Pimento Cheese Green Onions Feta, Cheddar Cheese, Diced Ham, Hot Sauce
Pan Seared Local Shrimp - additional 5.00 per guest
Brioche Pain Perdu with Praline Maple Syrup
Sliced Fruit, Melons, Citrus and Berries
Buttermilk Biscuits with Honey Butter; Hot Pepper Jelly; Thin, Fried Chicken; and Sausage Gravy
Greek Yogurt with Granola and Dried Fruit
La Pâtisserie Selection to Include Croissants, Blueberry Muffins, Pain Aux Raisin
28 W E D D I N G M E N U
29H OT E L B E N N E T T
E V EN T LO CAT I O N S
From the hotel’s elegant ballroom and stunning outdoor wedding locations reflecting Charleston’s charm and elegance to the world-class overnight accommodations
offered to your guests and bridal party, Hotel Bennett creates a wedding experience you have yet to imagine.
From bridal showers at Afternoon Tea and spa pampering for the ladies to customized celebrations for the gentlemen, let the hotel’s Wedding Specialists assist with all of
your wedding planning needs to ensure a unique ceremony and reception that reflect your personal taste.
CROWN BALLROOM
The hotel’s elegant Grand Ballroom will surpass your dreams with dramatic 30-foot ceilings and arched windows – regional inspired and designed – that overlook Marion Square. Exquisite chandeliers and walls sconces complement the décor. The Grand Ballroom
can accommodate up to 350 guests for a wedding reception.
CAMELLIAS
Inspired by the timeless grace of the Camellia flower. French Art Deco design detail like etched-mirrored ceilings, crystal chandeliers and antique pink stone restored from the
former Charleston Library, exudes a regal and effervescent feminine spirit. The elegant setting is ideal for an intimate bridal shower or tea..
PIAZZA
The Piazza offers an intimate outdoor experience for your event. Exclusively designed for a small ceremony or reception. Guests will mingle and admire the
views of Marion Square and King Street.
THE OBSERVATORY
Located on the rooftop, this unique space provides the ultimate event experience as guests can enjoy a refreshingly original location in which to celebrate.
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CAT ER I N G A N D E V EN T I N F O R M AT I O N
GUARANTEES To ensure adequate preparation, a guarantee of the number of persons attending is required by 10:00 a.m. three (3) business days prior to the event day. You will be charged for the guarantee or the number served, whichever is greater. In the event that no guarantee is given, the original number of guests as noted on the banquet event order
will be used for the billing. The hotel will overset banquet rooms by 5% of the food and beverage guarantee associated with said event. Increase in guarantee within the three-business day period will become the set and guarantee.
MEETING ROOM SET-UP The client will confirm the set-up of the meeting space on the Banquet Event Order (BEO).
If significant changes to the set-up are requested after the meeting room has been set by the hotel, a labor fee of 250.00 will be assessed at the discretion of the hotel.
SERVICE & LABOR
All Chef Attendant and Bartender fees are subject to 9% tax. These fees will apply to menu items where indicated with a (*) sign.
Chef Attendant: 200.00 per attendant / 2 hrs. (50.00 per additional hour, (1) chef required per 75 guests)
Coat Check Attendant: 150.00 per attendant (1 attendant per 100 guests)
Additional Banquet Staff: 100.00 per server, per hour (4-hour minimum)
Bartender: 200.00 per attendant / 4 hrs. (50.00 per additional hour, (1) bartender required per 75 guests)
TAXES AND SERVICE CHARGES
Client agrees to pay, in addition to the prices agreed upon, all State and Local Taxes (11% food and beverage and an additional 5% liquor tax — subject to change) and service charges (currently
at 24% — subject to change). Please note the Service Charge is subject to Tax.
SERVE TIME
All breakfast, lunch and dinner buffets are priced for two (2) hours of service. All breaks are priced for one (1) hour of service. In the event you wish to increase the length of service
time, please contact your catering representative for pricing information.
SPECIAL MEAL ORDERS
Special meals are defined as those meals requested in addition to the principal menu. Special meals must be included in the guarantee. Vegetarian and kosher meals are available upon request.
Please notify your catering representative of any other special dietary requests.
OUTSIDE FOOD AND BEVERAGE Neither the client, his/her guests, nor invitees will be permitted to bring food and/or beverages of any kind into the hotel without written permission of the hotel. In the event such permission
is granted, the hotel is authorized to charge for the service of food and beverage.
SPECIAL SERVICES
Should you require entertainment, photography, floral, specialty linen or décor, your catering representative can provide a listing of preferred vendors or assist you in making these arrangements.
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CAT ER I N G A N D E V EN T I N F O R M AT I O N
SHIPPING
To ensure efficient handling and storage of materials, boxes must be sent no more than three (3) days prior to the event start date. Items shipped or handled will be billed at 10.00 per box for handling and storage or 250.00 per pallet.
SIGNAGE
The hotel will, unless otherwise instructed, post your program daily in the public areas. All signs must be professionally lettered. Absolutely no signage will be placed in the lobby, guest room floors, or in the elevators. Signage is allowed
anywhere on the Ballroom Level. Please refrain from taping or affixing any signage to hotel property.
PARKING
Valet day parking is 18.00 and 38.00 overnight. This is subject to change. Valet may be hosted by the customer or guests may pay on their own.
DEPOSITS
All mutually agreed upon contracts between the hotel and client will require a deposit based on the value of the agreement.
CANCELLATION In the event of cancellation for any reason, all deposits and payments are non-refundable and
non-transferable. Cancellation fees will also apply according to contract schedule.
FINAL PAYMENT
The total estimated cost of the event is required three (3) business days prior to the event or based on contract agreement. Payment may be made with a credit card, cashier’s check or wire transfer.
AUDIO-VISUAL
State-of-the-art audio-visual equipment and lighting can be arranged through our audio-visual partner, JSAV. Any outside AV company or contractor must provide the hotel with
proof of insurance (COI) and follow all “Vendor Policies and Code of Conduct.”
CHARLESTON NOISE ORDINANCE
Outside venue entertainment hours are until 10:00 p.m. Sunday-Thursday and 11:00 p.m. Friday and Saturday.
LIABILITY
Hotel Bennett reserves the right to inspect and control all private functions. Liability for damage to the premises will be charged accordingly. The hotel does not assume any responsibility for damage
or loss of any articles brought into the hotel, or for any item that is left unattended.
DECORATIONS AND ENTERTAINMENT
Outside Décor Vendors must provide proof of insurance (COI). The Vendors must comply with the “Vendor Policies and Code of Conduct”. Any damage to the property by the vendor the contracted customer will be
held responsible for cost of damages incurred. All décor must be struck immediately following the event unless otherwise arranged with the Catering and Conference Service Manager. All power for Décor Vendors must be
prearranged with the Catering and Conference Service Manager. All fees will be incurred by the resort customer. Load In and Out must be executed based on hotel policies. All vendors must load in and out via the loading dock or specific area. Prior arrangements must be confirmed otherwise above directions take precedence.
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