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The Hay-Adams, located across from the White House on a famed site once occupied by the
residences of John Hay and Henry Adams continues the tradition of welcoming guests from
around the world who are drawn to The Hay-Adams by its superb cuisine, superior service and
unparalleled views of the White House, Lafayette Square and the national monuments.

The Hay-Adams enhances every function with distinctive sophistication. Our classic setting
with breathtaking views, rich furnishings and Italian Renaissance architecture form a
distinctively refined venue accommodating up to 170 guests for dinner and dancing.

The JOHN HAY ROOM is one of Washington’s signature settings. The rich woodwork and
period ceiling treatments provide a warm, intimate ambiance. The John Hay room can
accommodate 175 guests for a reception or 150 guests for a seated dinner with dancing.

The LAFAYETTE ROOM has large windows which look onto Lafayette Park, providing a light
and airy ambiance. Crystal chandeliers and ornamental fireplaces accentuate the quiet luxury of
this room.

The ROOFTOP TERRACE provides a panoramic view of the White House, St. John’s Church
and the national monuments. This tented space is available year-round for private functions.
The Rooftop Terrace can accommodate 225 guests for a reception or 120 guests for a seated

The CONCORDE ROOM features hand-painted wallpaper incorporating a pastoral scene.
Crystal chandeliers highlight the airy Belle Epoque styling of the room. The Concorde Room can
accommodate 75 guests for a reception or 50 guests for a seated dinner.

The WINDSOR ROOM is the perfect setting for any occasion and features an ornate plaster
ceiling, brass chandeliers and an ornamental fireplace. The Windsor Room can accommodate 50
guests for a reception or 30 guests for a seated dinner.

Our Catering Department can also provide off-site catering at numerous sophisticated
Washington, D.C. locations for groups that exceed our capacity. Exclusive arrangements can be
made at Decatur House, U.S. Chamber of Commerce, National Museum of Women in the Arts
and the National Society Daughters of the American Revolution (DAR/Constitution Hall).
Our Catering Department and Executive Chef will work with you to create a custom menu that
compliments your taste and exceed your expectations. Our culinary team uses only the finest
ingredients to deliver mouth watering creations that are visually stunning.

Wedding Packages range between $190.00 and $275.00 per person due to varying factors such as
menu selections, specialty rentals or upgraded wine selections.

A service charge of 20% and a 10% District of Columbia sales tax will be added to all food and
beverage costs. Other miscellaneous charges including, but not limited to, audio-visual, floral
decor, specialty rentals will be assessed a local sales tax of 5.75%.

Our talented pastry chef can assist you in creation of a visually stunning and delicious wedding
cake. You are also welcome to provide your own wedding cake, using an outside vendor.

The Hay-Adams offers gold damask linens with the option of a white overlay for your use at no
extra charge. Wedgwood china and all in-house equipment such as our banquet chairs, white
garden chairs, glassware, flatware and tables are complimentary. If other linen colors or
equipment is desired, the Catering Department will work with you in selecting specialty rental
equipment linens and place the order at an additional cost.

Should you require a limousine, a mini-bus or tour bus our Concierge will be happy to make these
advance arrangements for you at an additional cost.

An initial non-refundable deposit of twenty-five percent (25%) of the estimated food and beverage
costs is required to reserve space. The Hotel requires full prepayment of 100% of the estimated
costs one week prior to the wedding.
We offer a five-hour Wedding Package. The wedding package includes:

One Hour Cocktail Reception with Eight Passed Hors D’oeuvres
Open Bar consisting of Premium Brand Spirits, House Wine and Champagne

Dinner and Dancing
Open Bar consisting of Premium Brand Spirits, House Wine and Champagne
Custom Three-Course Menu (First Course, Entrée, Dessert)
Wedding Cake
Champagne Toast

One complimentary Bridal Suite for weddings of one hundred guests or more.

The following charges may be applied in addition to the food and beverage cost:

Site Rental Fees - Based on Event Space
Bartender Fee of $150.00 per bartender/per bar
Valet Parking $15.00 per car (Saturday and Sunday)
Additional Audio-Visual requirements, cost to be determined
Individual Chilled Jumbo Shrimp in Tall Shot Glass, Cocktail Sauce

   Pepper Crusted Mini Tenderloin with Horseradish and Chive

Lump Crab and Mandarin Orange on a California Artichoke Bottom

                Cherry Tomato with Babaganoush

         California Rolls with Wasabi and Pickled Ginger

         Grape and Roquefort Truffle Rolled in Pistachios

           Sun Dried Tomato and Goat Cheese Tartlet

  Seared White and Black Sesame Crusted Tuna, Wasabi Cream
                      and Pickled Ginger

        Crostini topped with Poached Pear and Gorgonzola

        Beef Tenderloin with Brie and Cranberry Chutney

  Smoked Salmon Canapé with Horseradish Cream, Salmon Roe

         Avocado and Tuna Tartare with Lime and Chili

          Crostini with Olive Tapenade and Goat Cheese

 Beef Tartare with Chili Oil, Minced Jalapenos, Chives, Lime Juice

     Vegetarian Summer Roll with Thai Basil Dipping Sauce

   Peking Duck, Scallions and Plum Jam in a Chinese Pancake
                   Olive Manchego Bite

     Crispy Shrimp Panang Roll, Sweet and Sour Sauce

               Butter Pecan Snow Crab Claw

Spinach, Cream, Parmesan Cheese and Walnut in Puff Pastry

          Shrimp Tempura with a Spicy Chili Aioli

     Mini Potato Pancake, Sour Cream, Sevruga Caviar

      Vietnamese Spring Rolls, Ginger Dipping Sauce

             Mini Crab Cakes with Remoulade

             Beef Wellington, Sauce Béarnaise

Scallop Wrapped with Pancetta Served with a Spicy Remoulade

                 Dijon Chicken en Croute

  Polenta Square topped with Roasted Red Pepper Chutney

Seared Duck Foie Gras with Pear Chutney on Toasted Brioche

   Grilled Baby New Zealand Lamb Chop, Raspberry Demi

              Wild Mushroom Beggar’s Purse

         Fingerling Potatoes, Caviar, Crème Fraiche

       Beef or Chicken Satay with Thai Peanut Sauce

        Shrimp Satay with Ginger and Green Onion
                    Lobster Bisque with Cognac and Brunoise of Lobster

                      Butternut Squash Soup, Apple Walnut Compote

                          Chilled Gazpacho with Lump Crab Meat

        Mixed Field Greens with a Crouton of Local Goat Cheese, Shallot Vinaigrette

           Vine Ripened Tomato and Fresh Mozzarella Napoleon, Baby Arugula,
                     Basil Pesto Vinaigrette and Toasted Pine Nuts

      Shrimp and Fresh Avocado Slices on Bed of Cucumber and Daikon, Miso Dressing

       Baby Spinach with Strawberries and Brie, Sliced Almonds, Balsamic Vinaigrette

      Field Green Salad with Dried Apricots, Spiced Almonds, White Wine Vinaigrette

    Herbed Goat Cheese, Red Grapes and Pine Nuts on Spring Greens, Shallot Vinaigrette

          Steamed Half Lobster Served over Mixed Greens and Baby Pear Tomatoes

        Mesclun and Baby Arugula with Sautéed Maryland Crab Cake, Saffron Aioli

       Grilled Portobello Mushrooms in Puff Pastry with Goat Cheese on Wild Greens
                                  Mustard Vinaigrette

Smoked Salmon Rosette with Green and White Asparagus, Tarragon Sauce, Mixed Baby Greens

               California Artichoke Heart with, Haricot Vert and Asparagus,
                            Topped with Seared Diver Scallops
                           DINNER ENTREES
                                Three Citrus Glazed Salmon
                      Fingerling Potatoes, Green and White Asparagus

    Pan Seared Sea Bass with Fresh Mango Salsa, Seasonal Vegetables, Rosemary Potatoes

             Grilled Grouper with Asparagus Risotto, Three Citrus Beurre Blanc

                   Grilled Breast of Chicken, Artichokes, Mushrooms and
                    Pearl Onions, Roasted Potatoes, Sauce Perigourdine

         Sautéed Free Range Chicken Breast, Dijon Mustard and Chive Cream Sauce
                       Served with Black Trumpet Mushrooms Risotto

            Black Angus Filet Mignon topped with Blue Cheese, Pinot Noir Sauce,
                         Shallot Anna Potatoes, Grilled Vegetables

     Duo of Beef Tenderloin “Rossini” Topped with Foie Gras and Truffle, Olive Potatoes,
                      Fresh Seasonal Baby Vegetables, Madeira Sauce

         Grilled Veal Chop, Anna Potatoes with Truffle Oil, Mushrooms, Asparagus,
                       Snow Peas, Haricots Verts, Cepe Cream Sauce

Roasted Rack of Lamb with Dijon Mustard and Herb Crust, Braised Eggplant, Zucchini, Tomato
                     and Spaghetti Squash, Thyme and Shallot Potatoes

              Medallion of Veal and Jumbo Lump Crab Cake with Beurre Blanc,
                         Mixed Wild Rice and Seasonal Vegetables

 Combination of Petit Filet of Beef with Portobello Mushrooms and Sea Bass Fillet on Sautéed
                 Fennel with Chives, Tomato and Lemon Sauce Served with
                                    Roasted Parsley Potatoes

                 Petite Filet Mignon Paired with Maine Lobster Tail,
      Pommes Dauphinois, Haricots Verts, Perigourdine Sauce and Chive Beurre Monte
                               WEDDING CAKE
Our talented Pastry Chef is available to assist you in designing a unique cake for your special

                                   SHAPES AND SIZES
         A variety of shapes and sizes are offered. Cake pictures may be provided to our
                                    pastry chef for recreation.

                               FLAVORS AND FILLINGS
      Delicate White Chocolate Cake with a Light White Chocolate Mousse and Raspberries

                 Lemon Butter Cake with Lemon Curd and Lemon Buttercream

                      Moist Carrot Cake filled with Cream Cheese Frosting

                      Yellow Cake, Raspberry Preserves, Raspberry Mousse

                Rich Chocolate Cake, Chocolate Sauce and Chocolate Buttercream

          Rich Chocolate Cake, Espresso White Chocolate Ganache, Coffee Buttercream

             Vanilla Chiffon Cake with Dolce de Leche mousse, vanilla Buttercream

  White Chocolate Cake with a Refreshing Passion Fruit Mousse, White Chocolate Buttercream

          White Chocolate Cake with Mango Mousse and White Chocolate Buttercream

                Rich Chocolate Cake, Hazelnut Butter Cream, Chocolate Ganache

           Almond Cake, White Chocolate Mousseline, White Chocolate Buttercream

                        Myer Rum Cake, Rum Syrup, Rum Buttercream

   Rich Coconut Cake with Tangy Lime Curd and Blackberries, White chocolate Buttercream

                  White Cake, Amazing Key Lime Mousse, Vanilla Buttercream

                             DECOR AND FROSTINGS
 Fine Detail Piping with Royal Icing, Fondant Décor, Buttercream, Pastillage, Fresh Flowers to
                    Compliment the Bridal Bouquet or Gum Paste Flowers
                      DESSERT SELECTIONS
           Our wedding packages feature a traditional dessert and wedding cake.

                    Warm Bread and Butter Pudding, Whipped Cream

                             Mixed Sorbets with Fresh Fruit

                                Seasonal Fresh Fruit Tart

             White Chocolate-Raspberry Crème Brulee with Almond Biscotti

                Apple Crisp with Almond Cream and Calvados Ice Cream

                               Mixed Berries with Sabayon

       Warm Decadent Chocolate Truffle Cake with Starbucks Coffee Rum Ice Cream

                                Apricot and Almond Tart

                Poached Baby Pear Filled with Vanilla Mascarpone Cream

                  Tahitian Crème Brulee with Vanilla Beans and Orange

                   Pear and Almond Tart with Vanilla Bean Ice Cream

                       Seasonal Fruit Compote, Black Forest Sauce

                       Fresh Strawberry Tart with Pistachio Cream

          Coconut Mousse Layered with Coconut, Pecans, Bittersweet Chocolate

                                    Trio of Chocolate
Mini Chocolate Ramekin filled with Milk Chocolate Mousse, Chocolate Dipped Macaroon and
                   White Chocolate Glazed Chocolate Almond Biscotti
                           PREMIUM BAR
Grey Goose Vodka, Bombay Sapphire Gin, Johnny Walker Black Scotch, Makers Mark
Bourbon, Appleton Rum, Myers Dark Rum, Patron Tequila, Dry and Sweet Vermouth

       Imported Beer, Domestic Beer, Soft Drinks, Sparkling and Still Water
            Veramonte Wines (Chardonnay and Cabernet Sauvignon)

                      Scharffenberger Brut Anderson Valley
                  THE MORNING AFTER
                       Breakfast Menu
                           Breakfast Buffet I
                Freshly Squeezed Orange and Grapefruit Juice

                       Array of Sliced Fruit and Berries

 Assortment of Dry Cereals, Plain or Fruit Yogurt, Mixed Berries and Bananas

            Scrambled Eggs with Pennsylvania Wild Mushrooms,
                Sautéed New Potatoes with Onions and Peppers
     Choice of Applewood Smoked Bacon, Country Sausage or Cured Ham

          Basket of Freshly Baked Breakfast Pastries, Assorted Bagels
    Served with Sweet Butter, Chive Whipped Cream Cheese and Confiture

     Freshly Brewed Starbucks Coffee, Decaffeinated Starbucks Coffee and
                         Selection of Harney Teas

                              $35.00 per person

                          Breakfast Buffet II
                Freshly Squeezed Orange and Grapefruit Juice

                      Display of Sliced Fruits and Berries

               Homemade Granola and Assorted Yogurt Parfaits

 Poached Egg on Canadian Bacon and English Muffin with Hollandaise Sauce,
   Asparagus Spears, Broiled Herb Tomato and Roasted Fingerling Potatoes

A Selection of Breakfast Pastries, Assorted Bagels and Cream Cheese Served with
                           Sweet Butter and Confiture

     Freshly Brewed Starbucks Coffee, Decaffeinated Starbucks Coffee and
                         Selection of Harney Teas

                              $35.00 per person
                    Breakfast Enhancements

        Omelet Station Including a Selection of Mushrooms, Tomatoes
               Peppers, Onions, Bacon, Ham, Cheddar Cheese
                             $12.00 per person*

                               Waffle Station
Buttermilk Waffles with Strawberry Sauce, Maple Syrup and Whipped Cream
                             $10.50 per person*

  Display of Sliced Smoked Norwegian Salmon, Pepper Salmon and Gravlax
    Traditional Garnitures of Chopped Onions, Capers and Chopped Eggs
   Served with Assorted Toasted Bagels and Chive Whipped Cream Cheese
                              $23.00 per person

             Egg, Sausage and Cheese Breakfast Wrap Sandwich
                             $7.50 per person

       Fruit Yogurt Cocktail with Homemade Granola and Berries
                              $8.50 per person

                 Bircher Muesli with Seasonal Fresh Berries
                             $7.00 per person

                         *Chef Required at $150.00
                             Brunch Buffet I
                         Selection of Freshly Squeezed Juices

                         Assorted Sliced Fruits and Berries

Fresh Buffalo Mozzarella and Vine Ripened Tomato with Balsamic and Basil Vinaigrette

        Poached Eggs Benedict with Hollandaise Sauce and Asparagus Spears

            Display of Sliced Smoked Norwegian Salmon, Pepper Salmon
                     and Gravlax, with Traditional Garnitures
       Served with Assorted Toasted Bagels and Chive Whipped Cream Cheese

Roasted Chicken Breast Filled with Spinach Leaves, Port Wine Sauce, Pan Fried Golden
                 Yukon Potatoes with Pearl Onions and Mushrooms

              Choice of Crisp Bacon, Country Sausage and Cured Ham

            Basket of Assorted Fresh Baked Breakfast Pastries Served with
                             Sweet Butter and Confiture

               Display of French Pastries and Chocolate Dipped Fruits

         Freshly Brewed Starbucks Coffee, Decaffeinated Starbucks Coffee and
                             Selection of Harney Teas

                                 $56.00 per person
The Hay-Adams is pleased to offer the following service
as options for your wedding event at an additional cost.

                    Valet Parking
              Welcome Gift Bag Delivery
                      Coat Check
          VIP Gifts and Welcome Amenities
            Specialty Chair & Linen Rental
                     Floral Decor
             Extensive Concierge Services
             to include but not limited to:
               Monuments by night tour
      Docent tour of the National Gallery of Art
                     Trolley Tour
         Moonlight Boat Trip on the Potomac
            Concert at the Kennedy Center
         Guided walking tours of Washington
               Transportation Services
                Salon and Spa Services
                  Childcare Services
              Dining Recommendations
                          R OOM RESERVATIONS
                                   For your Wedding Weekend

The Hay-Adams is delighted to be able to offer preferred room rates for your guests as part of your
wedding package. To organize a block of rooms, please provide the following information. A
wedding room block will be entered into the hotel reservations system when a letter of agreement
has been signed and returned to the Reservations Department.

Name of bride: ______________________________________________

Name of groom: ________________________________________

Date of function: ________________________________________

Is this function currently in a definite ______ or tentative ________ status?

Contact telephone: _______________________________________

Number of rooms requested (based on out-of-town guests primarily):

        Standard Interior View Guest Room (one queen or two double beds) _________

        Deluxe Church View Guest Room (one king bed) __________

        Other room or suite requests___________________________________________

Dates of stay requested:____________________________________________________

Overnight guests are requested to call our Reservations Department at least three to four weeks
prior to arrival in order to be eligible for the special discount. After the reservation due date,
rooms and rates are not guaranteed; however, we will make every effort to accommodate any

We hope to simplify your planning and look forward to assisting you with any special
arrangements. For example, some of the special services we provide are:

        Invitation cards so that your guests know our phone number, rates, and deadline
        Special billing arrangements (a party paying for another party’s charges, etc.)
        Special room location requests (rooms near each other, etc.)

                 Please return this form to the Sales Department at 202.293.2396

                                           Thank you.

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