WEDDINGS
OUR HOT EL • PAGE 3
R EHE A R SA L DINNER • PAGE 5
CER EMON Y • PAGE 7
R ECEPTION • PAGE 9
SIGNAT UR E DETA ILS • PAGE 20
OUR HOTEL
The ceremony and reception are just the beginning.
Let the romance continue. Imagine a gorgeous honeymoon suite
with champagne, chocolate-covered strawberries and breakfast in bed.
3
GENER AL
INFORMATION
PA R K ING
Complimentary self and valet parking is available
at the main hotel entrance. Valet gratuity is appreciated.
GIFT DELIV ER IES
A charge of $3 per gift is applicable for gift deliveries.
Gifts are delivered to the sleeping room between 4pm–9pm
the evening of arrival. Due to space constraints, gifts are
not handed out at check-in.
GUEST COUN T
Your final guarantee of attendance is due 72 business
hours prior to the event. At that point, it is possible to increase
the guest count number but not reduce the number below your
final guaranteed count. If guests exceed the guarantee,
appropriate charges will be incurred.
SERV ICE CH A RGE & SA LES TA X
A 22% taxable service charge and applicable state sales tax will be
added to all food and beverage charges as well as any audiovisual
equipment charges and function room set-up/rental fees.
MENU TASTING
Once a contract is signed, we will be delighted
to set a time for a menu tasting. Please consult
your Event Manager for availability.
*Some blackout dates apply
4
REHEARSAL DINNER
Your Rehearsal Dinner is the beginning of your wedding festivities and a wonderful
way to welcome guests from near and far. We welcome the opportunity to host this
special event, and whether it’s a plated dinner or cocktail reception you have in mind,
our Certified Wedding Planner will work with you to ensure its success.
5
— R EHEA R SA L DINNER —
There are several local venues that will provide the perfect atmosphere.
Pair that with a delicious menu and your guests are sure to be delighted.
BAY H A R BOR G OLF CLUB
A refined, comfortable setting overlooking million dollar views
of multiple golf courses and Little Traverse Bay promises
an event to be remembered by all.
COUN TRY CLUB OF BOY NE
Nestled among the scenic golf courses of Boyne Highlands
in Harbor Springs, the Country Club of Boyne offers classic
luxury with contemporary American cuisine.
6
CEREMONY
It’s about tradition — we can accommodate every wish and
family tradition for your ceremony, offering spectacular venues
to make your fairy tale wedding absolutely perfect.
7
— CER EMON Y —
Pricing will vary depending on the space selected and time frame needed; please
consult with your Sales Manager for availability and pricing.
We are also delighted to recommend popular ceremony venues near the hotel.
L A K E L AW N
The breathtaking panoramic view of Little Traverse Bay
accented by the sparkle of clear waters and our million dollar
sunsets offers a striking backdrop as you become a married couple.
Allows seating for up to 125 guests.
BAY H A R BOR G OLF CLUB
— Winter Only —
Overlooking the sweeping shoreline bluffs of The Links golf course
and Little Traverse Bay. Allows seating for up to 150 guests.
A R LINGTON BA LLROOM
Located in the lower level of the resort, the 3,000 square foot
ballroom allows seating for up to 125 guests.
8
RECEPTION
When it comes to tying the knot, Inn at Bay Harbor Wedding Planners
are an important part of your special day. Our expert wedding event planners provide
complimentary services, handling all of the event details and working closely
with you and your own wedding planner to ensure the perfect wedding.
9
— R ECEPTION —
Pricing will vary depending on the space selected and time frame needed;
please consult with your Sales Manager for availability and pricing.
T HE SAGA MOR E ROOM & T ER R ACE
The Sagamore Room is an elegantly appointed dining room with
a bank of French doors overlooking Lake Michigan’s Little Traverse Bay.
Striking Victorian decor and creative north Michigan fare harkens back
to a romantic time long ago. Allows seating for up to 125 guests.
BAY H A R BOR G OLF CLUB
Overlooking the sweeping shoreline bluffs of The Links course
and Little Traverse Bay. Allows seating for up to 150 guests.
A R LINGTON BA LLROOM
Located in the lower level of the resort, the 3,000 square foot
ballroom allows seating for up to 150 guests.
10
INCLUDED
— Complimentary* —
CL ASSIC NON-FLOOR LENGT H W HIT E TA BLE LINENS
R ESTAUR A N T CH A IR S
CL ASSIC W HIT E NA PK INS
TA BLES FOR GIFTS, C A K E & GUESTBOOK
DINING TA BLES, GL ASSWA R E , FL AT WA R E , CHINAWA R E
EV EN T SET-UP & T E A R DOW N
DA NCE FLOOR
VA LET-PA R K ING FOR T HE W EDDING GUESTS
W EDDING NIGHT SUIT E ACCOMMODATIONS FOR T HE H A PPY COUPLE
Including champagne and strawberries delivered to the honeymoon suite on the wedding night
SPECI A L ROOM R AT ES FOR W EDDING GUESTS
*Complimentary items are subject to change based on sales contract negotiations.
11
— R ECEPTION —
HORS D’OEUVRES
COLD
— Per Dozen —
FR ESH TOM ATO MOZZ A R ELL A BRUSCHET TA • 29
SMOK ED SA LMON ON RY E CROSTINI • 30
with Herbed Cheese
W HIT EFISH MOUSSE ON CUCUMBER SLICE • 38
SE A R ED T UNA ON R ICE CR ACK ER • 36
with Sumo Sauce and Microgreens
PROSCIU T TO W R A PPED ASPA R AGUS • 32
with Balsamic Drizzle
MOZZ A R ELL A TOM ATO SK EW ER S • 28
AVOC A DO SA LSA BIT ES • 28
POACHED PE A R & G OAT CHEESE CROSTINI • 32
C A LIFOR NI A ROLL • 12
Crab Salad, Vegetables, Avocado, and Tobiko
SPICY T UNA ROLL • 12
Ahi Tuna and Sambal Chili Sauce
V EG GIE ROLL • 12
Carrots, Cucumbers, Diakon, and Avocado
ST E A K ROLL • 12
Avocado, Asparagus, and Shallots
SHR IMP SHOOT ER S • 56
with Ancho Gazpacho
BL ACK ENED M A R INAT ED EG G •32
with Hollandaise and Crispy Prosciutto, on a Crostini
For optimal quality, food is displayed for a maximum of 90 minutes. Unless noted, prices are per person and subject
to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
12
— R ECEPTION —
HORS D’OEUVRES
HOT
— Per Dozen —
MINI BEEF W ELLINGTON • 32
with Red Wine Demi Glace
POR K POT STICK ER S • 28
C A PR ESE FL ATBR E A D • 2 4
BBQ POR K FL ATBR E A D • 26
SPINACH A RTICHOK E FL ATBR E A D • 2 4
BACON W R A PPED SC A LLOPS • 4 2
BACON W R A PPED SHR IMP • 46
with Chipotle Hollandaise
SW EET CHILI CHICK EN K A BOBS • 32
CR A B R A NG OON • 30
with Sweet & Sour Sauce
PHY LLO W R A PPED BR IE • 30
with Mixed Fruit Marmalade
T ER IYA K I BEEF TIP K A BOB • 32
with Peppers & Onions
OYST ER S ROCK EFELLER • 4 8
(continued on next page)
For optimal quality, food is displayed for a maximum of 90 minutes. Unless noted, prices are per person and subject
to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
I N N AT B AY H A R B O R W ED D I N G PAC K AG E | 2016
13
— R ECEPTION —
HORS D’OEUVRES
HOT
— Per Dozen —
C A NDIED BACON • 28
SPA NK AOPITA • 28
with Cucumber Creme Fraiche
V EGETA R I A N SPR ING ROLLS • 28
with Sweet Soy
DIJON GR EMOL ATA L A MB LOLLIPOPS • 4 8
ASI AG O A ND ASPA R AGUS EN CRU T E• 28
For optimal quality, food is displayed for a maximum of 90 minutes. Unless noted, prices are per person and subject
to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
I N N AT B AY H A R B O R W ED D I N G PAC K AG E | 2016
14
— R ECEPTION —
PRESENTATIONS
CRUDIT É
Variety of Seasonal Vegetables such as Carrots, Bell Peppers, Squash,
Celery, Cherry Tomatoes, and Cucumbers served with Hummus
TWENTY-FIVE PEOPLE • 100
FIFTY PEOPLE • 165
TROPIC A L FRUIT
Fresh Seasonal Fruits such as Cantaloupe, Watermelon, Pineapple,
Strawberries, and Grapes served with Yogurt Dip and freshly Whipped Cream
TWENTY-FIVE PEOPLE • 110
FIFTY PEOPLE • 175
A RT ESI A N CHEESE
with Fresh Fruit, Pepperidge Farm® Crackers, and Candied Nuts
TWENTY-FIVE PEOPLE • 135
FIFTY PEOPLE • 250
SHR IMP COCKTA IL
with Lemon Horseradish Cocktail Sauce
PER DOZEN • 56
BR IE EN CROU T E
with Crackers and/or Crostini
TWENTY-FIVE PEOPLE • 75
FIFTY PEOPLE • 100
CH A RCU T ER IE
Sliced Meats and Cheeses such as Aged Cheddar, Fontina, and Manchego
served with Tomato Mozzarella Relish, Marinated Olives, Crostini, and Bread Sticks
TWENTY-FIVE PEOPLE • 200
FIFTY PEOPLE • 400
SUSHI DISPL AY
California Roll, Spicy Tuna Roll, Veggie Roll, Steak Roll
CHOOSE UP TO THREE ROLLS
FIFTY PEOPLE • 215
For optimal quality, food is displayed for a maximum of 90 minutes. Unless noted, prices are per person and subject
to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
I N N AT B AY H A R B O R W ED D I N G PAC K AG E | 2016
15
— R ECEPTION —
STATIONS
PASTA • 18
Penne Pasta and Tortellini Primavera served with Tomato-Basil Sauce,
Creamy Alfredo Sauce, Zucchini, Yellow Squash, Sun-dried Tomatoes,
Spinach, and Red Pepper, Garlic Bread, Grated Parmesan Cheese,
and Freshly Ground Black Pepper.
ENHANCEMENTS
Grilled Chicken • +3 PER PERSON
Grilled Shrimp • +4 PER PERSON
C A RV ED HER B ROAST ED T ENDER LOIN OF BEEF
with a Red Wine Reduction , Sliced Rolls, Creamy Horseradish, and Dijon Mustard
TWENTY-FIVE PEOPLE • 300
C A RV ED PR IME R IB OF BEEF
with Au Jus, Sliced Rolls, Creamy Horseradish, and Dijon Mustard
FORTY PEOPLE • 315
ROSEM A RY T HY ME ROAST ED POR K LOIN
with Au Jus, Sliced Rolls, and Maple Mustard Sauce
FORTY PEOPLE • 220
DIJON GR EMOL ATA LEG OF L A MB
with Sliced Rolls, Mint Preserves, and Dijon Mustard
FORTY PEOPLE • 300
*$150 fee per carver or attendant (recommend one per 80 guests).
For optimal quality, food is displayed for a maximum of 90 minutes. Unless noted, prices are per person and subject
to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
I N N AT B AY H A R B O R W ED D I N G PAC K AG E | 2016
16
— DINNER —
PLATED
SA L A DS
— Select One —
TR A DITIONA L C A ESA R • 7 PER PERSON
Hearts of Romaine, Grated Parmesan, Garlic Croutons,
and Roasted Garlic Caesar Dressing
L A K E MICHIGA N • 8 PER PERSON
Bibb Lettuce, Asparagus, Strawberries, Candied Pecans,
and Raspberry Poppy Seed Dressing
NORT HER N MICHIGA N • 8 PER PERSON
Mixed Greens with Goat Cheese, Dried Michigan Cherries,
Candied Walnuts, and Fig Vinaigrette Dressing
B.L .T. W EDGE • 8
PER PERSON
Crispy Iceberg Wedge with Blue Stilton, Cherry Tomatoes,
Chopped Bacon, and Buttermilk Ranch Dressing
K A LE SA L A D • 8 PER PERSON
Fresh Kale, Julienne Carrots, Red Peppers,
Shallots, Tomatoes, and Herb Balsamic Vinaigrette
Unless noted, prices are per person and subject to change without notice.
Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
I N N AT B AY H A R B O R W ED D I N G PAC K AG E | 2016
17
— DINNER —
PLATED
STA RCH
— Select One —
GA R LIC W HIPPED POTATOES
ROAST ED R ED SK IN POTATOES
BA K ED POTATO
R ED SK IN M ASHED POTATOES
SOUR CR E A M A ND CHIV ES W HIPPED POTATO
BLEU CHEESE AU GR ATIN
R ICE PIL A F
V EGETA BLES
— Select One —
SAU T ÉED ASPA R AGUS
ITA LI A N V EGETA BLE MEDLEY
SAU T ÉED GR EEN BE A NS
ST E A MED BROCCOLINI
ROAST ED ZUCCHINI A ND SQUASH
ROAST ED MICHIGA N ROOT V EGETA BLES
Unless noted, prices are per person and subject to change without notice.
Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
I N N AT B AY H A R B O R W ED D I N G PAC K AG E | 2016
18
— DINNER —
PLATED
Served with Dinner Rolls
Fresh Mixed Greens with Cucumber, Tomatoes, Red Onion, Carrots, and assorted Dressings
Choice of Vegetable and Starch
Iced Tea, freshly brewed Starbucks® Regular & Decaf Coffee
DUET EN TR ÉES
— Select One —
T ENDER LOIN FILET & LOBST ER TA IL • 55
Tenderloin served with a Port Demi
½ LOBSTER TAIL • 47 per person
A IR LINE CHICK EN & T ENDER LOIN BEEF MEDA LLIONS • 41
Sautéed Chicken with Herb Pistou | Tenderloin served with a Port Demi
T ENDER LOIN FILET & PA N SE A R ED SA LMON • 46
Salmon served with a Lemon Beurre Blanc | Tenderloin served with a Port Demi
T ENDER LOIN FILET & HER B ENCRUST ED W HIT EFISH • 46
Tenderloin served with a Port Demi
PA N SE A R ED SA LMON & ROAST ED ST UFFED PEPPER • 38
Salmon served with a Lemon Beurre Blanc
ROSEM A RY T HY ME ROAST ED POR K LOIN & GR ILLED SHR IMP SK EW ER • 39
Pork Loin served with Maple Mustard Sauce
A IR LINE CHICK EN & PA N SE A R ED SA LMON • 40
Sautéed Chicken served with herb Pistou | Salmon served with a Lemon Herb Compound
Unless noted, prices are per person and subject to change without notice.
Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
I N N AT B AY H A R B O R W ED D I N G PAC K AG E | 2016
19
SIGNATURE DETAILS
From awe-inspiring views, spacious guest rooms,
breathtaking indoor & outdoor spaces for your ceremony
and reception, plus complimentary valet parking, your guests
will always remember your special day.
20
— DESSERT —
ENHANCEMENTS
PIE STATION • 15
Apple, Cherry, Blueberry, Peach, Lemon, or Chocolate
Served with Murdick’s Ice Cream
SW EET TR E ATS DISPL AY • 15
Assorted Chocolate Truffles, Mini Cheesecake, Trifles, Chocolate Mousse,
Chocolate Covered Strawberries, and Caramel Apples
S ’MOR ES STATION • 4
Graham Crackers, Marshmallows, and Hershey® Chocolate Bars
CHOCOL AT E COV ER ED STATION • 8
Strawberries, Bacon, Rice Krispy Treats, Marshmallows, Apple Slices
C A NDY A PPLE STATION • 5
*$150 fee per carver or attendant (recommend one per 80 guests).
For optimal quality, food is displayed for a maximum of 90 minutes. Unless noted, prices are per person
and subject to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
21
— A FT ERGLOW —
LATE NIGHT SNACK
Served 9-11pm Only
HOT HOR S D’OEU V R ES
GA R LIC PA R MESA N BONELESS CHICK EN W INGS • 2 4/dozen
BUFFA LO BONELESS CHICK EN W INGS • 2 4/dozen
with Blue Cheese or Ranch
M AC A RONI & CHEESE BIT ES • 32/dozen
MINI TACOS • 2 4/dozen
with Fresh Pico de Gallo
CHEESE PIZZ A • 15 (twelve slices)
Thick or Thin Crust
ADDITIONAL TOPPINGS • +0.50 per
TACO STA ND • 15
Marinated Grilled Chicken and Spiced Ground Beef with Soft and Hard Taco Shells,
Chopped Lettuce, Shredded Jack Cheese, Sour Cream, Guacamole, Jalapeños,
Onions, Pico de Gallo, and Tortilla Chips
FISH & MANGO SALSA • +5
SOU TH OF THE BOR DER • 10 /person
Tortilla Chips, Salsa, Guacamole, and Warm Queso Dip
GA ME DAY STATION • 10 /person
Mini Corn Dogs and Buffalo Boneless Chicken Wings, with Blue Cheese or Ranch
CONEY STOP • 14 /person
Hot Dogs & Buns with Coney Chili, Pickle Relish, Ketchup,
Mustard, Onions, French Fries, and Cheddar Cheese Sauce
Unless noted, prices are per person and subject to change without notice.
Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
22
— IN TIM AT E —
WEDDING PACK AGE
STROLLING W EDDING • 82
Up to 75 Guests • Seating for 25
— PR E-R ECEPTION —
45 minutes
DISPL AY
International and Artesian Cheeses served with Breads & Crackers
Crudité Display with Fresh Herb Dip
Hummus with Pita Chips
Non-alcoholic Beverage Station including Infused Iced Water, Lemonade, and Iced Tea
— R ECEPTION —
45 minutes
DISPL AY
International and Artesian Cheeses served with Breads & Crackers
Crudité Display with Fresh Herb Dip
Hummus with Pita Chips
Non-alcoholic Beverage Station including Infused Iced Water, Lemonade, and Iced Tea
CHOICE OF T HR EE HOR S D’OEU V R ES
Includes three pieces per person of selected hors d’ oeuvres
(Additional hors d’ oeuvres are available for purchase)
C A RV ING STATION* *
— SEL EC T T WO —
Herb Roasted Tenderloin of Beef, Prime Rib of Beef, Virginia Glazed Ham,
Rosemary Thyme Roasted Pork Loin, Dijon Gremolata Leg of Lamb with Mint Jelly
Served with raw and creamy horseradish, mustard, and rolls
(continued on next page)
* Chef attendant required: $150 per chef (1 chef per 75 guests). ** Chef attendant is optional: $150 per chef (1 chef per 75 guests).
For optimal quality, food is displayed for a maximum of 90 minutes. Unless noted, prices are per person
and subject to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
23
— IN TIM AT E —
WEDDING PACK AGE
STROLLING W EDDING • 82
Up to 75 Guests • Seating for 25
— THEME STATIONS —
Select One
POTATO M A RTINI BA R* *
— SEL EC T T WO —
Garlic Mashed Potatoes, Mashed Sweet Potatoes, or Red Skin Mashed Potatoes
Served with Cheddar, Chives, Scallions, Sour Cream, Bacon,
Bleu Cheese Crumbles, Pico de Gallo
PASTA STATION*
— SEL EC T T WO —
Gemelli, Penne or Tri-Colored Cheese Tortellini
— SEL EC T T WO —
Basil Arrabiata, Creamy Alfredo, or Pesto
Served with Broccoli Florets, Bay Shrimp, Scallops, Chicken, Roasted Bell Peppers,
Garlic Sautéed Onions, Mushrooms, Artichokes, Red Pepper Flakes, and Fresh Parmesan
R ISOT TO M A RTINI STATION* *
— SEL EC T T WO —
Mushroom, Parmesan , or Lobster Risotto
Served with Smoked Chicken, Freshly prepared Poached Shrimp, Wild Mushrooms,
Crispy Pancetta, Pesto, Sun-Dried Tomatoes, Crème Fraiche, Scallions, and Parmigiano-Reggiano
* Chef attendant required: $150 per chef (1 chef per 75 guests). ** Chef attendant is optional: $150 per chef (1 chef per 75 guests).
For optimal quality, food is displayed for a maximum of 90 minutes. Unless noted, prices are per person
and subject to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
24
DAY AFTER BREAKFAST
BUFFET
Served with Scrambled Eggs, chilled Orange Juice, Fresh Fruit &Berries,
freshly brewed Starbucks® Regular & Decaf Coffee, assorted TAZO® Teas
CR E AT E YOUR OW N • 25
CHOOSE T WO
Bacon, Sausage, Canadian Bacon, Ham or Turkey Sausage
CHOOSE ONE
Breakfast Potatoes, Herb Roasted Red Skin Potatoes or Hash Browns
CHOOSE T HR EE
Danish Pastries, Scones, Biscuits, Bagels, assorted Muffins, Cinnamon Rolls,
Sweet Breads, Cranberry Walnut Loaf or Sliced Breakfast Breads
CHOOSE ONE
Oatmeal, Kellogg’s® Cereals & Chilled Milk or Yogurt Parfaits
*An additional $150 will apply for buffets serving less than 25 guests. For optimal quality, food is displayed for a maximum of 90 minutes.
Unless noted, prices are per person and subject to change without notice. Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
25
— R ECEPTION —
CASH & HOST BAR
Fully Stocked Bar Featuring Standard, Deluxe, or Premium Brands
(Charges Based on Consumption)
STA NDA R D BA R • 7
PER POUR*
Smirnoff Vodka, Beefeater Gin, Bacardi Rum, Seagram’s 7 Whiskey,
Dewar’s Scotch, Jim Beam Bourbon, Jose Cuervo Gold Tequila
DELU X E BA R • 8
PER POUR*
Ketel One Vodka, Bombay Sapphire Gin, Captain Morgan Rum,
Crown Royal Whisky, Chivas Regal Scotch, Maker’s Mark Bourbon, 1800 Reposado Tequila
PR EMIUM BA R • 10
PER POUR*
Tito’s Handmade Vodka, The Botanist Gin, Pyrat XO Rum, Templeton Rye, Johnnie Walker Black Scotch,
Woodford Reserve Bourbon, 1800 Anejo Tequila
ENH A NCEMEN TS • 10
PER POUR*
Grand Marnier, Bailey’s, Kahlua, Courvosier VSOP, Chambord
*1 ½ ounces = 1 pour
**Bar Set-up fee of $150 applied to each bar. Bar set-up fee includes one bartender, non-alcoholic beverages,
mixers, and garnishes. Beverage selections are subject to change without notice based on availability.
Bars set-up in outdoor event spaces will utilize plastic cups. Prices subject to change without notice.
Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
26
— R ECEPTION —
CASH & HOST BAR
DOMESTIC BEER
Charges based on consumption
— CHOOSE T WO —
BUDW EISER • 5
BUD LIGHT • 5
COOR S LIGHT • 5
L A BAT T • 5
L A BAT T LIGHT • 5
MICHELOB ULTR A • 5
MILLER LIGHT • 5
IMPORT & CR A FT BEER
Charges based on consumption
— CHOOSE ONE —
BLUE MOON • 6
BECK S N/A • 6
CORONA • 6
CORONA LIGHT • 6
GUINNESS STOU T • 6
HEINEK EN • 6
FOUNDER’S A LL DAY IPA • 6
SHORT ’S SOFT PA R A DE • 6
SE ASONA L MICHIGA N MICRO BR EW • 6
**Bar Set-up fee of $150 applied to each bar. Bar set-up fee includes one bartender, non-alcoholic beverages,
mixers, and garnishes. Beverage selections are subject to change without notice based on availability.
Bars set-up in outdoor event spaces will utilize plastic cups. Prices subject to change without notice.
Substitutions may be made based on product availability at any time without notice.
Prices do not include 6% State Tax or 22% Service Charge.
27
— R ECEPTION —
CASH & HOST BAR
W HIT E W INE
— BY THE BOTTLE —
WA IR AU R IV ER SAU V IGNON BL A NC • 3 4
CH AT E AU GR A ND T R AV ER SE R IESLING “L AT E H A RV EST ” • 3 0
BL ACK STA R FA R MS “SU R LIE” CH A R DON NAY • 3 8
M ASO C A NA LI PINOT GR IGIO • 3 8
SONOM A CU T R ER CH A R DON NAY • 4 6
C A K EBR E A D CH A R DON NAY • 85
LIGH T HOR SE CH A R DON NAY * • 33
R ED W INE
— BY THE BOTTLE —
GHOST PIN ES MER LOT • 40
CLOS DU VA L MER LOT • 5 2
DAV ID BRUCE PINOT NOIR • 8 0
A TO Z PINOT NOIR • 4 2
BL ACK STA R FA R MS PINOT NOIR • 4 2
LOUIS M. M A RTINI C A BER N ET SAU V IGNON • 3 4
SIMI C A BER N ET SAU V IGNON • 5 4
JA MIESON R A NCH DOU BL E L A R I AT C A BER N ET • 8 0
LIGH T HOR SE PINOT NOIR* • 33
LIGH T HOR SE C A BER N ET SAU V IGNON * • 33
BLENDED
— BY THE BOTTLE —
GASCON M A LBEC • 3 4
CIN NA BA R MERCU RY R ISING MER ITAGE • 5 4
SPA R K LING SELECTIONS
— BY THE BOTTLE —
BRU T M A RQUIS DE L A TOU R • 3 0
M. L AW R ENCE “SEX ” • 3 8
L A M A RC A PROSECCO • 3 4
V EU V E CLICQUOT BRU T Y EL LOW L A BEL • 9 0
*House wines
Bar Set-Up Fee of $150 applied to each bar and includes one bartender, non-alcoholic beverages,
mixers, and garnishes. Beverage selections are subject to change without notice based on availability.
Bars set-up in outdoor event spaces will utilize plastic cups. Prices subject to change without notice.
Prices do not include the 6% State Tax or 22% Service Charge.
28
TR A NSPORTATION
BAY TO BAY CARS
877.711.1749
baytobaycars.com
MACKINAW SHUTTLE
888.349.8294
[email protected]
mackinawshuttle.com
AIR BEAR TR AVEL
231.627.8294
airbeartravel.com
MACKINAW TROLLEY COMPANY
— INN AT BAY H A R BOR —
877.858.0357
[email protected]
mackinawtrolley.com
PREFERRED
VENDORS
BY THE BAY TR ANSPORTATION
231.932.1065
bythebaytc.com
At Inn at Bay Harbor, we take special care of
our guests and their needs. Our expertise in making
your special day even more special extends to helping
you choose all the right enhancements to your wedding day.
Here is a list of our preferred vendors who have
successfully worked with our hotel to ensure only
the very best service for our guests. Please feel to free
to consult with us to make the perfect match.
29
PHOTOGR A PHER S
PAUL R ETHER FOR D
WEDDING PHOTOGR APHY
DAN STEWART PHOTOGR APHY
231.715.1125
danstewartphotography.com
231.445.1793
[email protected]
paulretherford.com
JEANINE GLENN PHOTOGR APHY
616.915.9296
[email protected]
ANDR EJK A PHOTOGR APHY
805.331.0146
[email protected]
andrejkaphotography.com
STEVE K AUFFMAN PHOTOGR APHY
248.514.0007
pixsteve.com
NORTHER N ART PHOTOGR APHY
888.263.2578
[email protected]
northernartphotography.com
BR IAN WALTERS PHOTOGR APHY
888.746.8631
brwphotos.com
CENTER OF ATTENTION PHOTOGR APHY
Erika Blackwell
231.549.2038
coaphoto.com
CHR IS VANWINKLE PHOTOGR APHY
917.826.6161
chrisvw.com
WEBER PHOTOGR APHY
231.631.4891
[email protected]
Weber-Photography.com
MICHAEL MUR PHY IV PHOTOGR APHY
231.499.3114
[email protected]
michaelmurphyiv.com
STEPHANIE BAKER PHOTOGR APHY
231.881.0703
[email protected]
stephanienbaker.com
30
W EDDING PL A NNER S
A ND DECOR
BA K ER IES
TABLEAU EVENTS
BELLA E DOLCE
Sheila Dodson-Wright
231.330.1927
[email protected]
tableauevents.com
231.625.8232
[email protected]
bellaedolce.com
SIMPLY SWEET BY JESSICA
EMER ALD CITY DESIGN
231.420.3785
simplysweetbyjessica.com
248.474.7077
emeraldcitydesigns.com
CR E8TIVE CUPCAKES
NM EVENT DESIGN
231.350.8122
cre8tivecupcake.com
Brittany Severinsen
616.516.2071
nmeventdesign.com
SMITTEN EVENTS
FLOW ER S
Janelle Warnemude
269.838.7152
[email protected]
BLOOM
231.439.2692
bloomupnorth.com
[email protected]
ELLEN VANDER ZEE
231.881.2974
[email protected]
MONARCH FLOR AL DESIGN
231.347.7449
monarchgfd.com
V IDEOGR A PHER S
A.R . PONTIUS FLOWER SHOP
231.526.9690
pontiusflowers.com
[email protected]
FIFTH AND MAIN PRODUCTIONS
877.584.6246
fifthandmainhd.com
STEMS AND SPR IGS
EPIC MOTION
stemsandsprigs.com
866.408.3742
epicmotion.com
31
MUSICI A NS
PETE KEHOE
PLUISTER ENTERTAINMENT
MICHELLE CHENAR D
R AZOR ENTERTAINMENT
Tom Pluister
231.348.8185
plu-ent.com
Pianist/Guitarist/Singer
231.881.8254
petemusic.com
Chris Ames
231.631.8987
razor4music.com
[email protected]
Guitarist/Singer
231.881.6753
R ANDY R ESZK A
Classical & Jazz Guitar
989.732.3907
randyreszka.com
LAR RY R EICHERT ENTERTAINMENT
989.732.3933
[email protected]
larryentertainment.com
PETE DENEEN
Bag Piper
231.947.0369
OFFICI ATOR S
SYLVIA NOR R IS
Harpist
231.922.3546
BEST CLERGY
Reverend Ed & Pastor Glad Remaly
231.627.8232
bestclergy.com
BAYSHOR E STR INGS
Carolyn McConaha
231.935.4035
[email protected]
AMAZING DAY WEDDINGS
231.632.8099
[email protected]
BLUE WATER KINGS BAND
Rachel Madison
810.569.5389
bluewaterkingsband.com
[email protected]
R EV. KEN & JUDY GR IMES
231.582.2908
[email protected]
A+ DIGITAL DJ’S
Tom Heath
231.582.0628
MISCELL A NEOUS
ICE IMPR ESSIONS
RYAN ROUSSEAU ENTER PR ISES
Ice Sculptures
231.342.9999
ice-impressions.com
989.239.4848
djryanrousseau.com
32
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888.906.3409 |
VILL AGE HARBOR DRIVE
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