The Woodbine Hotel
And
Restaurant
209
N.
www.woodbinehotel.com
936-348-3333
The Perfect Day
That
should last a lifetime, but shouldn’t take one to plan.
The perfect wedding is a culmination of a thousand little details. Many go unnoticed, but each is important in its own way.
In
the joyous spirit of that special day, we offer this guide to help you plan
your wedding detail by detail. Our
wedding menus are included, but we offer much more. We invite you to call and permit us to assist
in arranging your perfect day.
Wedding Planner
Six months
is considered reasonable time to plan a large, formal wedding. Here is a list of the “chores” and
approximately when to do them.
Six to
Twelve Months Before
L Set the date and time
L Find the ceremony site and
officiator
L Compile your guest list
L Figure out your budget. If sharing wedding expenses, discuss with all
parties involved.
L Choose a reception site
L Select a caterer, if the reception
site doesn’t include one
L Announce your engagement in the
newspaper(s).
L Interview and select other wedding
professionals: photographer, consultant, baker, florist, videographer and
musicians.
L Ask your attendants to be in the
wedding party
L Choose your attire and the dresses
for your attendants. Discuss colors with
the mothers so they may order their dresses.
Order early.
L Start planning the honeymoon
L Register for gifts
Four to Six
Months Before
L Find our what the marriage license
requirements are in your state.
L Choose your invitations and other stationery
L Shop for wedding rings, have them
engraved
L Order men’s attire from the formal
wear shop
L Finalize honeymoon arrangements
L Shop for bridal accessories: shoes,
headpiece, lingerie
Two to Four
Months Before
L Make plans for the wedding rehearsal
and wedding rehearsal dinner
L Finalize menu with caterer
L Create your wedding program
L Go over the details with all your
wedding professionals
L Order cake(s)
L Order bouquets for attendants. Order bride’s bouquet and going-away corsage,
corsages for both mothers and boutonnieres for yourself and groomsmen.
L Make hotel arrangements for
out-of-town guests. Make maps for
out-of-town guests; arrange transportation for those without cars.
L Send your out-of-town guests “save
the date” letters to inform them of your wedding date and accommodation
information
L Hire your limousine
L Finish guest list and address
invitations.
Six to
Eight Weeks Before
L Mail invitations
L Send information to the newspaper
L Shop for attendant’s gifts
L Shop for your fiancé’s gift
L Schedule trial runs with your
hairdresser and makeup artist and make appointment for wedding day (don’t
forget the groom)
L Make arrangements for bridesmaids’
luncheon, if you plan to have one.
Four to Six
Weeks Before
L Have your final dress fitting
L Buy accessories such as garter, ring
pillow, toasting glasses, cake cutting utensils and guest book
L Make sure the bridesmaids and
groomsmen have been fitted for their attire
L Mail invitations for bridesmaids’
luncheon.
L Mail invitations for rehearsal
dinner and bachelor’s party.
L Confirm lodging arrangements for
out-of-towners.
L Send thank-you notes as gifts
received.
Two to Four
Weeks Before
L Get your marriage license
L Confirm all arrangements (including
seating) with caterer, florist, musicians and photographer. Be sure everything ordered has been
delivered.
L Give musicians a list of all your
“must-play” songs
L Arrange for someone to mail
announcements on day of wedding.
L Complete trousseau, including
accessories.
L Make arrangements to transport
wedding party to ceremony and reception.
L Attend to all details regarding
address and name changes (bank accounts, driver’s license, Social Security,
etc.)
One to Two
Weeks Before
L Finish the seating chart for
reception
L Finalize arrangements for rehearsal
dinner. Plan any special seating.
L Make ushers aware of any special
seating arrangements
L Continue to write thank-yous as
often as you can.
L Call caterer with the final head
count
One Day
Before
L Give your best man a check to pay
clergy member or judge.
L Treat yourselves to a manicure and a
massage
L Attend the wedding rehearsal and
wedding rehearsal dinner
L Get some rest!
The Ceremony
Our beautiful grounds lend themselves to wonderful
weddings and picture perfect memories.
Price: $5.00 per
person, minimum of $250. This includes
the set-up and tear-down of the chairs, and landscaping the grounds according
to the seasons. We can seat a maximum of
300 people outdoors, and 100 people indoors.
Please understand we do not have facilities for an additional 200 people
inside the hotel in the event of rain. Plan
on renting a tent if you intend to have your wedding during the rainy seasons.
Bridal Luncheons
The Engagement Luncheon
Garden Greens with
Lemon Vinaigrette Dressing
Pecan Crusted Sautéed Breast of Chicken
With Maple Bourbon Demi Glace
Rice Pilaf
Harvest Fresh Vegetables
Freshly Baked Rolls and Butter
Key Lime Pie
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$15.50 per person
The Sweetheart Luncheon
Tomato, Cucumber and Onion Salad on Baby Mixed Greens
with Lemon Thyme Vinaigrette
Grilled Fresh Salmon with Basil Champagne Sauce
Roasted Red Baby Bliss Potatoes
Steamed Broccoli on a Nest of Julienne Carrots
Freshly Baked Rolls and Butter
Angel Food Cake with Fresh Berries and Raspberry Coulis
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$18.50 per person
The Nuptials Brunch
Champagne Toast for the Bride and Groom
Mirrored Display of Fresh Fruits and Diced Melons
Mixed Garden Greens with an Assortment of Condiments and Dressings
Tri-Colored
Rotini Pasta Salad with Italian Dressing
German
Cucumber Salad with Dill
Parmesan
Tomato Basil Salad
Scrambled Eggs
Bacon and Sausage
Eggs Benedict
Roasted Top Sirloin of Beef with Silver Dollar Rolls and Condiments
Grilled Breast of Chicken with
Herb Roasted Red Skin Potatoes
Zucchini, Yellow Squash and Broccoli
Dessert Display of Pies, Cakes and Cookies
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$23.50 per person
minimum 40 people
Wedding Rehearsal Dinners
The Bridal Feast
Spinach, Bacon and Mushroom Salad with Whole Grain Mustard Vinaigrette
Slow Roasted Prime Rib of Beef au Jus and Creamy Horseradish Sauce
Potatoes au Gratin
Fresh Sautéed Vegetables
Freshly Baked Rolls and Butter
Chocolate Marquise Mousse Cake
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$25.00 per person
The Bridal Affair
Southern Caesar Salad with Croutons
Roasted Breast of Chicken Stuffed with
on a Roasted Garlic Demi Glace
Oven Roasted Chateau Potatoes
Chef’s Selection of Fresh Seasonal Vegetables
Freshly Baked Rolls and Butter
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$22.50 per person
The Bridal Gourmet
Three Chilled Shrimp Wrapped in Prosciutto with Mango Chutney
Fresh Spring Greens with Roma Tomatoes tossed with a Garlic Herb Dressing
Twelve Ounce Grilled Ribeye Steak with Herb Butter
Fresh Sautéed Vegetables
Freshly Baked Rolls and Butter
Double Chocolate Cream Pie with Chocolate Dipped Strawberries
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$29.50 per person
Hors d’Oeuvres Receptions
Crystal
Two Hour Reception
(Note: this menu is only available for afternoon receptions)
Champagne Toast to the Bride and Groom for the Bridal Party
Display Presentation of Imported and Domestic Cheeses with Fresh Fruits and Crackers
Fresh Vegetable Crudites with Ranch Dip
Your Selection of Five (5) Hot or Cold Hors d’Oeurves (1 piece per person)
Fruit Punch
Freshly Brewed Regular or Decaffeinated Coffee,
Assorted Regular and Herbal Teas
Cutting and Serving of the Bridal Cakes
$17.50 per person
Minimum of 40 guests
Sapphire Reception
Two Hour Reception
Champagne Toast to the Bride and Groom for the Bridal Party
Display Presentation of Imported and Domestic Cheeses with Fresh Fruits and Crackers
Fresh Vegetable Crudités with Ranch Dip
Your Selection of Eight (8) Hot or Cold Hors d’Oeurves (1 piece per person)
Fruit Punch
Freshly Brewed Regular or Decaffeinated Coffee,
Assorted Regular and Herbal Teas
$20.00 per person
Minimum of 40 guests
Diamond Reception
(Two Hour Reception)
Kissing Doves Ice Sculpture
Champagne Toast to the Bride and Groom for the Bridal Party
Display Presentation of Imported and Domestic Cheeses with Fresh Fruits and Crackers
Fresh Vegetable Crudites with Ranch Dip
Your Selection of Six (6) Hot or Cold Hors d’Oeurves (1 piece per person)
Roast Top Sirloin of Beef (carved Tableside) with Silver Dollar Rolls and Condiments
Fruit Punch
Freshly Brewed Regular or Decaffeinated Coffee,
Assorted Regular and Herbal Teas
$24.50 per person
Minimum of 100 guests
Seated Wedding Dinners
The Cameo Dinner
Champagne Toast to the Bride and Groom for the Bridal Party
Garden Greens with Cherry Tomatoes, Shredded Carrots, Cabbage and Cucumbers with Basil Balsamic Dressing
Pan Seared Breast of Chicken with Two Grilled Shrimp and Roasted Tomato Cream Sauce
Red Bliss Potatoes
Fresh Broccoli
Freshly Baked Rolls and Butter
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$23.50 per person
The Ascot
Dinner
Champagne Toast to the Bride and Groom for the Bridal Party
Roma Tomatoes and Sliced Mozzarella with Fresh Basil and Olive Oil
Slow Roasted Prime Rib of Beef au Jus and Creamy Horseradish Sauce
Chateau Potatoes
Julienne of Harvest Vegetables
Freshly Baked Rolls and Butter
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$26.50 per person
The Marquis Dinner
Reception
Your Selection of Three (3) Hot or Cold Hors d’Oeuvres
(1 Piece per Person)
(45 Minutes Unlimited Consumption)
Dinner
Champagne Toast to the Bride and Groom
Spinach Salad with Roasted Pecans, Stilton Cheese, Angel Hair Carrots and a Tangy Red Wine Vinaigrette
Mixed Grill of Filet Mignon with
And Pan Seared Salmon with Caper Lemon Sauce
Wild Rice
Fresh Asparagus and Baby Vegetables
Freshly Baked Rolls and Butter
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$30.50 per person
Wedding Buffet Dinners
The Honeymoon Buffet
Champagne Toast to the Bride and Groom
Cucumber and Red Onion Salad with Tangy Vinaigrette
Bow Tie Pasta Salad with Baby Shrimp and Lemon Basil Vinaigrette
Smoked
Flounder Stuffed with Crabmeat, Onions and Peppers with a
Roasted Boneless Breast of Chicken Stuffed with Apples and Almonds
Roasted Top Sirloin of Beef au Jus
Vegetable Strudel with Fresh Marinara Sauce
Roasted Red Bliss Potatoes
Orzo Pasta with Sliced Asparagus
Medley of Zucchini, Carrots and Chayote Squash
Dessert Display of Cakes, Pies and Cookies
Fruit Punch
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$27.50 per person
(minimum 100 people)
The Royal Buffet
Champagne Toast for the Bride and Groom
Medley of Squashes with a Rice Wine Vinaigrette
Tri-Colored Spiral Pasta with Prosciutto Ham, Roasted Garlic and Julienne Tomatoes
Fresh Spinach Salad with Smoked Salmon, Sliced Eggs and a Balsamic Vinaigrette
Display of Seasonal and Tropical Fresh Fruits and Berries
Carved Prime Rib of Beef au Jus
(Carver’s Fee)
Seafood Paella
With Shrimp, Crab, Scallops, Mussels,
Fish and Spicy Andouille Sausage with Saffron Rice
Grilled Herb Crusted Tuna with Fire Roasted Vegetables
Roasted Pork Loin Crusted with Herbs and Garlic
White and Sweet Potatoes au Gratin
Steamed Broccoli and Julienne of Carrots
Dessert Display of Cakes, Pies and Cookies
Fruit Punch
Freshly Brewed Regular or Decaffeinated Coffee, Tea and Iced Tea
$31.50 per person
(minimum 100 people)
Selection of Hors d’Oeurves
RECEPTIONS ~ COLD SELECTIONS
Per 50 pieces
|
Jumbo Shrimp $125.00 |
||
|
Assorted Deluxe Canapes $100.00 |
Tri Color Crabmeat Nachos $85.00 |
|
|
Tart of Tomatoes, Sweet Onion and Olive Compote $55.00 |
||
|
Salami Cornet with Goat Cheese Mousseline $75.00 |
Roasted Ratatouille Veggies in Pastry Shell $55.00 |
|
|
Finger Sandwiches (Ham, Tuna, Chicken Spread) $125.00 |
||
RECEPTIONS ~ HOT SELECTIONS
Per 50 pieces
|
Breaded Mozzarella Sticks, Tomato Basil Sauce $65.00 |
Crisp Phyllo with Spinach and Feta Cheese $65.00 |
||
|
Jalapeño Poppers Stuffed with Cream Cheese, Sour Cream $65.00 |
|||
|
Southwestern Black Bean Spring Rolls $85.00 |
Spicy Chicken Wings, Ranch Dressing $75.00 |
||
|
Beef Skewers, Teriyaki Sauce $85.00 |
Petite Quiche Lorraine $75.00 |
Chicken Skewers, Peanut Sauce $85.00 |
|
|
Beef or Chicken Brochette, Peppercorn Cream $85.00 |
Cheese Quesadillas, Salsa & Sour Cream $75.00 |
||
|
Shrimp Egg Rolls, Honey Mustard Sauce $65.00 |
Chicken Fingers, Honey Mustard Sauce $85.00 |
||
RECEPTIONS ~ CHILLED DISPLAY SELECTIONS
|
Seasonal Vegetable Crudites with Savory Dip $4.25 per person (minimum 20 guests) |
|
|
Domestic Cheeses with Fresh Fruit Garnish Gourmet Crackers and Sliced Baguettes $5.50 per person (minimum 20 guests) |
Whole Strawberry and Pineapple Skewers $5.75 per person (minimum 20 guests) |
|
Tortilla Chips with Guacamole and Pico de Gallo, $3.50 per person (minimum 20 guests) Add Chili Con Queso and Jalapeños, $4.50 per person (minimum 20 guests) |
|
|
Gourmet Mixed Nuts $20.00 per pound |
Potato Chips and French Onion Dip $2.00 per person (minimum 20 guests) |
RECEPTIONS ~ CARVING STATIONS
All Specialty Carved Meats are Served with a Selection of Assorted Baked Rolls
*Requires Chef Attendant at $60.00/each. One Attendant per 75 guests
|
*Steamship Round of Beef au Jus and Horseradish Mousseline Serves 200, $625.00 |
*Pepper Crusted Sirloin Bordelaise Sauce and Horseradish Mousseline Serves 30, $275.00 |
|
*Roast Tenderloin of Beef, Sauce Bearnaise Serves 25, $250.00 |
|
|
*Blackened Rib-Eye Creole Horseradish Mustard and Jalapeño Biscuits Serves 30, $250.00 |
*Honey Bourbon Pepper Glazed Ham Whole Grain Mustard Cream Sauce Serves 50, $225.00 |
|
*Herb Roasted Whole
Serves 30, $200.00 |
|
The Woodbine Hotel
209 N.
936-348-3333 936-348-6268 fax
Beverage Prices
Domestic Beer $2.25
Coors Light Miller Lite Budweiser Bud Light
Premium Beer $2.75+
Well Drinks $3.50+
McCormick Gin McCormick Vodka Castillo Rum Tempo Gold Tequila
Clan MacGregor Scotch Jim Beam Bourbon
Call Drinks $4.00+
Jack Daniels Bourbon CC Blend Seagram’s 7
Smirnoff Vodka Beefeater Gin Myers Dark Rum Jose Cuervo Gold Tequila
Premium Drinks $4.50+
Crown Royal Bourbon Seagram’s VO Blend Bombay Gin
Chivas Scotch Absolut Vodka Tanqueray Gin Gentleman Jack Bourbon
Single Malt Scotches $5.50+
Glenfiddich
House Wine $4.00+ per glass, $20.00+ per bottle
Premium Chardonnay Wine $5.50+ per glass, $25.00+ per bottle
Kendall Jackson Chardonnay