Prices subject to change and may not apply to holiday weekends.
Hotel du Pont 2010 Wedding Reception Plan II
Exclusively designed for Friday and Sunday Evenings
Bar Service
Five Hour Open Bar offering Deluxe Brands, including House Wines
Toast
Bouvet Brut Champagne, France
Hors d’Oeuvres
Butlered:
Mini Beef Wellington with Madeira Sauce
Spring Rolls with Chipotle and Sweet and Sour
Chicken Sate with Spicy Thai Sauce
Buffet:
Domestic and Imported Cheese Display, Fresh Fruit Garni
Myriad of Fresh and Roasted Vegetables, Roasted Red Pepper, Pesto Garlic Dip
Petite Sliced Home Baked French Bread, Ass orted Crackers
Hot and Cold Hors d’Oeuvres optional at additional expense
Appetizers • Salads • Desserts
Large variety available for your consideration; inclusive
Entree Selections—Featured on following pages
Coffee Service
Served with Hotel du Pont Macaroons
Wedding Cakes
Flavors:
Marble, Chocolate Chip, Lemon, Traditional Grand Marnier Pound Cake,
Banana, Carrot, Swiss Chocolate Cake, Hazelnut or Almond Nut Cake
Fillings:
Raspberry Preserves, Strawb erry Preserves, Pass ion Fruit Preserves, Apricot Preserves,
Mango Preserves, Swiss Chocolate Cream Filling, Lemon Filling,
Chocolate Ganache, Cream Cheese Icing, Buttercream Icing
Wedding Cake Knife and Individual Cake Boxes
Demitasse Coffee Table
Regular Coffee and Brewed Decaffeinated Coffee
Whole Chocolate Dipped Strawberries • Selection of Friandises
Miscellaneous Services
Wedding Coordination Services by Hotel du Pont Professionals
Complimentary Tasting for Two • Gift/Cloakroom Attendant • Four Point Ivory Linen
Complimentary Deluxe Accommodations for Bride & Groom
Room Rental—May apply, please inquire with your Catering Manager
From 113.00 per person (Including Service Charge)
Prices subject to change and may not apply to holiday weekends

Appetizers - Inclusive
Seasonal Fresh Fruit with Berry Garni served in Martini Glass
Chilled Strawberry Garnished with Diced Strawberries & Kiwi
Creamy Potato Soup with Fried Leeks
Chicken and Spinach Soup with Roasted Garlic and Asiago Cheese
Vidalia Onion Bisque with Scallion Garni
Beef Vegetable Consommé - Tapico Pearls and Scallions
Salads - Inclusive
Summer Salad
Romaine, Carrots, Kiwi, Cucumbers, Dried Cranberry
Keylime-Caesar Salad–Served Tableside
Focaccia Croutons
Baby Spinach with Spicy Tomato Vinaigrette
Sun-Dried Tomatoes, Kalamata Olives, Feta Cheese Garni
Appetizers - Upgrades
Crab Chesapeake Bisque with Chive Garni $4.00
Penne Della Mamma (Prosciutto, Peas, Red Peppers) with Romano Cheese Sauce $6.50
Crab and Shrimp Mousse Cake, Champagne Mustard Sauce and Tomato Jam Garni $10.50
Asparagus Wrapped in Prosciutto de Parma with Aged Provolone Cheese $5.75
Pan-Seared Scallops with Cherry-Chipotle Puree, Crispy Pancetta Chip $8.75
Seared Scallops & Foie Gras Risotto $12.00
Desserts
Chocolate & Rum Infused Tiramisu with Mocha Sauce
Milk Chocolate Raspberry Creme Brulee with Fresh Fruit
Cherries Jubilee Flambe with a Vanilla Ice Cream
Baked Alaska Flambe
Czarina Parfait with Strawb erries & Orange Sauce Flambe
Bananas Foster Flambe

All entrées served with chef’s fresh vegetable and starch
Menu Entrees
Peking Chicken Ginger Honey Glaze 113.00
Baked Chicken Breast Stuffed with Boursin Cheese wrapped in Phyllo with creme de cassis reduction 115.00
Pan-Seared Chicken Breast and Shrimp Scampi, Wild Mushroom and Red Grape Ragout 119.00
Pan-Seared Salmon Champagne Vin Blanc and Roasted Tomato Jam 119.00
Baked Flounder Roulade stuffed with spinach, red pepper and mangoes,Sweet Thai Chili Glaze and Jalapeño Basil Coulis 114.00
Herb-Crusted Grouper Whole Grain Mustard-Tomato Cream Sauce 116.00
Grilled Filet of Beef 131.00
Port Wine Demi
Grilled Filet of Beef and Crab Cake 140.00
Truffled Madeira Wine Sauce and Champagne Mustard Cream
* Presented and Carved at Tableside
*Beef Tenderloin and Herbed Seared Seasonal Fish 134.00
Marsala Wine Sauce and Cilantro Cream Sauce
*Roasted Rack of Lamb Provençale 156.00
Lamb Demi Glace
Grilled New York Sirloin Steak 125.00
Wild Mushroom and Pearl Onion Smoked Maple Ragout

See Your Wedding Sales Manager about Farewell Stations.