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The Ultimate Destination Wedding
Experience majestic Lake Michigan while taking
advantage of the simple beauty of Washington Island. Celebrate your wedding at The Washington
Hotel, Restaurant &
Culinary School.
Our
Prices Include
- Use
of century old hotel grounds for ceremony, reception and photography
- All
glassware, china & cutlery
- Meal
planning by our Head Cook, Zuzana Krueger utilizing award winning
gourmet food, all made from local, seasonal and organic ingredients
- Complimentary
recommendation of local vendors for additional wedding needs
- Specialized
cake design by in-house Head Baker, Heidi
Gilbertson
- Logistical
coordination and planning services (outlined below)
- 2
nights lodging with complementary breakfasts (10-21 guests) we can
assist you in finding additional lodging on the island.
Reception
Meal
Create
a special meal designed around your taste with our Head Cook, Zuzana
Krueger. She will work one on one with
you to personalize your menu. Zuzana’s
culinary style is a reflection of the hotel through her use of organic, fresh
ingredients molded to bring out intensive flavors. Innovation
displayed through skillful food combination coupled with superior
quality make The Washington Hotel, Restaurant & Culinary School
unique and an intricate part of the local farmers and growers movement.
Because
we use only the freshest of ingredients, our menu is seasonal. Below are a few suggestions to give you an
idea of what we can offer as well as a service price list to select the right
style for you and your guests. If you
have a favorite family recipe that you would like to be a part of your special
day, we would love to incorporate it into the rest of the menu. Let your imagination go and allow us to
help customize our services to make your wedding feast one to remember.
Full Sit Down Service: $70 per person
- Hors
d'oeuvres (3-5 kinds, 5 pieces per person)
- Soup
or salad course
- Entrée
with 2 seasonal side dishes
- Wisconsin
Artisan Cheese Course
Family Style:
$60 per person
- 3 Appetizers
- Served seasonal
soup
- 2 Entrées
- 2 Side Dishes
Buffets: $50 per person
- 3
appetizers
- 2
entrees
- 2
side dishes
Additional
entrée & appetizers available upon request for additional charge. Beverages, tax and gratuity not included in
price per person.
Menu Suggestions:
Hors d’Oeuvres
- Signature Smoked Whitefish Dip and Sesame Seed Flatbread
- Blue Cheese and Sage on Mushroom Cap
- Wisconsin Artisan Cheese Platter
- Smoked Whitefish and Cucumber Canapés
- Mushroom Duxelle in Puff Pastry
- Spanakopita
- Mini Brick-Oven Pizzas
First Course (accompanied by fresh
Brick-Oven bread, infused oil, & herbed butter)
- Bloody Mary Salad topped with Smoked Whitefish
- Greens tossed in Miso dressing, topped with Island Wheat berries
- Spinach Salad with Blue Cheese dressing, topped with Roasted Walnuts
and Crispy Apples
- Seasonal Soups (Mint Pea Soup, Chilled Curried Apple Soup,
Chilled Summer Cucumber Soup, Creamy Cauliflower with Cashews)
- Island Wheat Crepes filled with Mushroom Thermidor
Entrées
- Filet mignon with Gorgonzola Sauce
- Whitefish in Parchment
- Stuffed Chicken Breast
- Pasta Puttanesca (vegan)
- Braised Lamb Shank with garlic & herbs
- Stuffed Ravioli with Sautéed Greens (vegetarian)
- Smoked Whitefish Roulades with Dill Cream
- Coq au Vin
- Vodka Miso Braised Pork Ribs
- Prime Rib with Horseradish Sauce
Sides
- Cauliflower & Cumin Mashed Potatoes
- Brick-Oven Roasted Potatoes
- Chickpea Rice
- Island Wheat Gnocchi
- Island Wheat Pasta
Buffet
Selections
- Oven Fried Chicken marinated in buttermilk & onions, topped
with bread crumbs
- Island Bouillabaisse
- Island Beef Meatloaf
- Bleu Cheese Potato Gratin
- Salad Platter with Fresh or Grilled Vegetables, Wheat berries
- Fresh Fruit &
Wisconsin Artisan Cheese Platter
- Seasonal Soups Seasonal Soups (Spring Asparagus, Mint Pea Soup,
Chilled Curried Apple Soup, Chilled Summer Cucumber Soup, Creamy
Cauliflower with Cashews, Lamb and Chickpea Stew)
- Vodka Miso Braised Pork Ribs
- Potato Salad
- Brick-Oven Roasted Vegetables
Dessert
Selection for Luncheons or Buffets are available upon request $2.50 per serving
Our
Head Baker, Heidi Gilbertson, will customize the selection to your personal
taste.
Wedding
Cakes
A wedding cake often serves as the center piece of
a reception and is a statement of your personal style and overall wedding
theme. Our Head
Baker, Heidi Gilbertson, will create a custom wedding cake that reflects your
personal style and will make your night one to remember. Heidi Gilbertson is known for decorating
with fresh ingredients, including fresh fruit, herbs, flowers and greenery,
either using extras provided by your florist or from what we gather on the
hotel property.
For just $5 per serving:
- Traditional white
– we make ours using vanilla bean and sour cream for a moist, rich
flavor. This cake is best filled
with thin layers of lemon curd and raspberry preserves, and enveloped in
our vanilla butter cream.
- Deep dark
chocolate or espresso chocolate or Death’s Door Whiskey chocolate—a deep
bittersweet chocolate, rich but not too sweet; this cake is best layered
with our rich chocolate butter cream and ganache. Again you may choose straight
chocolate, espresso chocolate, or Death’s Door whiskey chocolate.
- Carrot – this is
old-fashioned and moist, with or without toasted walnuts; we use fresh
apple and carrot, and a bit of crushed pineapple for moistness; we layer
it with a rich and buttery but not too sweet cream cheese icing, or
white chocolate cream cheese icing.
- Coconut – layers
of moist coconut cake layered with a whipped cream-lemon curd filling
and seasonal fresh fruit.
- German Chocolate
cake – the traditional chocolate cake with coconut-pecan-caramel icing
and chocolate ganache.
- Poppy seed—a
vanilla sour cream cake loaded with poppy seeds and filled with a
raspberry or strawberry preserves, lemon curd, or both. Covered in vanilla butter cream.
For just $7 per serving:
- The 1904 – This
special cake is comprised of layers of vanilla chocolate chip cake
layered with raspberry chocolate mousse and white chocolate butter cream,
surrounded by white chocolate ganache and decorated with fresh
raspberries and chocolate leaves.
To truly make this day
special, mix and match your favorites and make your own. Prices may change. Don’t want a traditional cake – let your
imagination wander!
Gratuity
Typical
staffed events are subject to 18% gratuity and certain events may incur
additional service charges.
Beer and Wine
We
have a large variety of beers sold by both the bottle and barrel and an
exciting & diverse wine list for you to choose from.
Deposits
A
non-refundable deposit of $1000 is required to hold the hotel for date of
your affair. A service charge will be
added for room rental over 4 hours. A
total of 50% of the anticipated bill is required with the return of your
signed contract. The entire anticipated amount due the hotel shall be paid 30
days prior to the function upon receipt of our final guaranteed guest count.
We accept cash, cashier’s check, Visa and MasterCard. Any additional balances
due must be paid upon checkout from the hotel. Likewise, any overpayment will
be credited upon check out.
We are ready to make a commitment to you and will do
our very best to make your stay, and your event, very special and
unforgettable.
Thank you,
Sarah Aagesen
Hospitality Manager
Zuzana Krueger
Head Cook & Kitchen Manager
Heidi Gilbertson
Head Baker
The Washington Hotel, Restaurant & Culinary School
354 Range
Line Road
Washington
Island, WI 54246
920.847.2169
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