PACKAGES
MARK THE OCCASION IN AN UNFORGETTABLE LOCATION.
The biggest day of your life is just around the corner, and Colonial Williamsburg Resorts is here to transform your dream wedding into a reality.
We can’t wait to start planning the details, together. From elegant venues to masterful cuisine, our professional event and catering staff will help ease the stressful decision-making process.
Tour Colonial Williamsburg Resorts to find the perfect location for your union. Explore the newly re-imagined Williamsburg Inn, the crown jewel of our quaint 18th-century city, where the possibilities are endless.
Before the vows are exchanged, guests can mix and mingle for light bites and classic cocktails while exchanging stories about the happy couple and enjoying one of many beautiful outdoor venues.
Say, “I do,” in our lush garden terraces or aside the fountain in our sunken garden. You can choose from Regency-style indoor spaces, boasting upscale décor and breathtaking views, to quaint garden spaces. Whatever you decide, know your guests will revel in the impressive elegance that Colonial Williamsburg Resorts exudes.
– The Colonial Williamsburg Wedding Team
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WEDDING MENU PACKAGES
The Mary
Plated Meal
THREE HORS D’OEUVRES
PLATED DINNER
Choice of first course
One signature entrée duo Vegan and vegetarian options available
BUTTERCREAM WEDDING CAKE
FOUR-HOUR STANDARD HOSTED BAR
The Abby
Stationed Meal
THREE HORS D’OEUVRES
PLATED FIRST COURSE
Choice of first course STATIONS
Choice of three stations
BUTTERCREAM WEDDING CAKE
FOUR-HOUR WILLIAMSBURG CLASSIC HOSTED BAR
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*Prices do not include tax and service charge
HORS D’OEUVRES
Signature Hors D’oeuvres
CRAB CAKE | Hand-Seared, Rémoulade Sauce, Fresh Dill
VIRGINIA HAM BISCUIT | Shaved Country Ham, Honey Mustard Butter, Buttermilk Biscuit
BACON WRAPPED SCALLOP | Fresh Lemon Zest, Herbs, Black Pepper
BRAISED BEEF SHORT RIB | Toasted Tart Shell, Demi-Glace, Thyme
BBQ PORK SHOULDER | Virginia Bourbon BBQ Sauce, Sweet Potato Biscuit
TRIPLE CREAM BRIE TARTLET | Apricot Jam, Toasted Almonds
Colonial Garden
PICKLED VEGETABLE CROSTINI | Toasted Baguette, Citrus Ricotta
PIMENTO PEPPER HUMMUS | Cocktail Tartlet, Minted Cucumbers, Sea Salt
MUSHROOM PÂTÉ | Olive Oil Cracker, Fresh Herb Coulis
ROASTED EGGPLANT BRUSCETTA | Roasted Peppers, Fennel Pollen, Crème Fraîche Basil
HARISSA ROASTED CAULIFLOWER | Chermoula, Tartlet
Sea
TUNA TARTARE | Wasabi Aïoli, Pickled Ginger, Scallions
SHRIMP COCKTAIL | Court Bouillon Poached Shrimp, Cocktail Sauce
CRABMEAT RÉMOULADE | Lemon-Scented Tart Shell, Tarragon
LOBSTER SALAD | Celery, Mustard Aïoli, French Baguette
SMOKED SALMON RILLETTES | Tartlet, Dill Mustard, Crispy Bacon
Farm
FIG AND PROSCIUTTO | Fig Preserves, Lavash Cracker, Arugula
ROASTED PORK TENDERLOIN | Pumpkin Seeds, Apricot and Dill Relish
CURRIED LAMB TARTLET | Golden Raisins, Yogurt
DEVILED EGG | Grain Mustard, Smoked Bacon, Sweet Pickles
DUCK CONFIT | Stone Fruit Relish, Sweet Potato Biscuit
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COCKTAIL HOUR STATIONS
Enhance the cocktail hour by the addition of a uniquely presented display of Colonial Williamsburg Resorts signature stations, priced additionally per guest.
Virginia Biscuits
VIRGINIA HAM | Honey Mustard Butter, Buttermilk Biscuit
SMOKY SURRY BACON | Fig Jam, Sweet Potato Biscuit
SMOKED TROUT | Pickled Shallots, Caper Cream, Dill Biscuit
Artisanal Cheeses
CHEESES | Chef’s Selection of Three Cheeses
BREADS | Baguette and Lavash
GARNISHES | Candied Nuts, Pickled Grapes, Fresh Fruits
SAUCES | Old Stitch Mustard, Fig Jam, Seasonal Fruit Chutney
Artisanal Cheeses & Charcuterie
CHEESES | Chef’s Selection of Two Cheeses
MEATS | Chef’s Selection of Three Cured Meats
BREADS | Baguette, Lavash, and Crackers
GARNISHES | Candied Nuts, Pickled Grapes, Fresh Fruits
SAUCES | Old Stitch Mustard, Fig Jam, Seasonal Fruit Chutney
Farmer’s Vegetables
PRESENTED IN MINI FLOWER POTS
VEGETABLES | Broccolini, Romaine, Asparagus, Carrots
SAUCES | Pesto Ranch, Roasted Red Pepper Hummus
GARNISHES | Pea Shoots, Gherkin Pickle, Olives
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FIRST COURSE
Choose one first course
Salads
CAESAR SALAD
Chopped Romaine, Shaved Parmesan, Garlic Croûtons, Heirloom Cherry Tomatoes, Tarragon Caesar Dressing
LOCAL GREENS AND SHOOTS
Petite Chèvre Cheese Pave, Lavash Cracker, Marinated Cucumbers and Tomatoes, Regency Dressing
CHEF’S GATHERED GREENS
St. Andre Triple Crème Brie, Garden Greens, Cracked Hazelnuts, Seasonal Berries, Local Honey Vinaigrette
VIRGINIA RIESLING-POACHED PEAR
Vanilla Bean Coulis, Cave-Aged Bleu Cheese, Tender Leaves, Roasted Walnuts, Toasted Brown Bread
Soups
CREAM OF WILD MUSHROOM
Roasted Oyster Mushrooms, Brioche Crouton, Truffled Chantilly
BUTTERNUT SQUASH AND APPLE
Spiced Walnuts, Apple Brandy Gel, Pickled Apple
SHE CRAB SOUP
Blue Crab, Fennel Relish, Mobjack Bay Oil
CHAR-ROASTED TOMATO BISQUE
Mobjack Bay Brioche Croutons, Herb Coulis
Enhanced First Course Options
Inquire with the Catering Manager if adding one of these offerings as an additional course.
LOBSTER RISOTTO
Butter-Poached Cold Water Lobster, Roasted Corn, Truffled Crème Fraîche
CHESAPEAKE BLUE CRAB CAKE
Roasted Red Pepper Aïoli, Petite Greens, Lemon Caper Chermoula Sauce
STEAK TARTARE
Malt Vinegar Aïoli, Quail Yolk, Frisée, Grilled Sourdough
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SIGNATURE ENTRÉES
Choose one duo entrée For multiple entrées, reference the FAQ section
Duo Entrées
BEEF FILET & CRAB CAKE
Boursin Potato Puree, Sautéed Asparagus, and Tricolored Carrots
Lemon Marmalade Butter, Veal Demi
BEEF FILET & JUMBO SHRIMP
Roasted Garlic Whipped Potatoes, Pan-Roasted Seasonal Vegetables
Preserved Lemon Relish, Veal Jus
BRAISED BONELESS BEEF SHORT RIB & DIVER SCALLOPS
Fennel and Potato Confit, Petite Vegetables
Natural Reduction, Pimento Purée
STATLER CHICKEN BREAST & LOCH DUART SALMON
Parsnip Purée, Roasted Wild Mushrooms, Broccolini
Thyme-Scented Poultry Jus
FLOUNDER REGENCY & PROSCIUTTO-WRAPPED HERITAGE PORK TENDERLOIN
Roasted Corn Polenta, Sautéed Greens, Roasted Pearl Onions, and Carrots
Grain Mustard and Chive Beurre Blanc
DOMESTIC LAMB DOUBLE CHOP AND LACQUERED QUAIL
Artichoke Barigoule, Walnut Pesto, Shallot Jus Lié
Enhanced Duo Entrées
Replace duo entrée and enhance to one of the following for a supplement charge.
USDA PRIME STRIP LOIN AND TRUFFLED SEABASS
Herb and Cheese Whipped Potatoes, Heirloom Carrots, and French Beans
Regency Butter and Lemon Nage
8OZ BEEF FILET WITH LOBSTER TAIL
Lyonnaise Potatoes, Roasted Jumbo Asparagus, Veal Demi
Vegan Entrées
ANCIENT GRAINS & VEGETABLES
Charred Citrus, Stir Fried
PORTOBELLO STEAK & ASPARAGUS
Fire-Roasted Potatoes, Vegan XO Sauce
SMOKED EGGPLANT RISOTTO & RATATOUILLE
Cultured Vegan Butter, Nutritional Yeast
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DINNER STATIONS
Choose three entrée stations
Virginia Bounty
CRAB CAKES | Cucumber Rémoulade
SLICED SMOKED PORK SHOULDER | Bourbon BBQ Sauce, Crispy Onions
ROOTS | Roasted Carrots, Beets, Parsnips, and Pearl Potatoes
BROWN BREAD | Whipped Shallot Butter, Virginia Ham Pâté
Taste of Tavern
BROWN MUSTARD FRIED CHICKEN THIGHS | Red Onion Marmalade
ROASTED BEEF BARRON | Natural Reduction, Crispy Onions
GARDEN VEGETABLES | Succotash, Green Beans, Carrots
FROM THE HEARTH | Tavern Spoon Bread, Sweet Potato Bread, Sally Lunn Brioche
SPREADS | Virginia Ham Salad, Honey Mustard Butter, Red Pepper Relish
Pasta Table
CAVATAPPI | Aged Cheese Ganache, Crispy Herb Bread Crumbs
GEMELLI | Wild Mushrooms, Smoked Sausage Bolognaise
RIGATONI | Virginia Blue Crab, Spinach, Bacon, Pernod Cream Sauce
BREADS | French Baguette Garlic Bread, Herb Focaccia, Grissini
Hand-Carved Beef Tenderloin
Chef attendant fee will apply
7 HILLS BEEF TENDERLOIN | Roasted to Medium-Rare
VEGETABLES | Roasted Garlic Sautéed Broccolini
POTATOES | Roasted Pearl Potatoes with Taleggio Cheese
SAUCES | Horseradish Crema, Chermoula, Veal Jus
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STATIONS (continued)
Choose three entrée stations
Jefferson’s Table
BRAISED DUCKLING | Slow-Braised in Red Wine
PAN ROASTED ROCKFISH | Fennel and Leeks, Lemon Beurre Blanc
RISOTTO | Roasted Garden Vegetables, Parmesan Cheese
GRILLED ASPARAGUS | Lemon Thyme Aïoli
Vegan Board
CHILLED SPRING ROLLS | Virginia Peanut Sauce
ROASTED ROOT VEGETABLES | Harissa Vinaigrette
FRESH HERB AND ROASTED GARLIC HUMMUS | Toasted Naan Bread, Pickled Vegetable Relish
WARM ANCIENT GRAINS | Grilled Ratatouille, Fennel Confit
VEGAN RISOTTO | Seasonal Garden Squashes, Truffled Greens
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ENHANCED DINNER STATIONS
Replace a station and enhance to one of the following for a supplement charge.
Watermen Station
VIRGINIA OYSTERS | Two Varieties on the Half Shell
BAKED VIRGINIA MIDDLE NECK CLAMS | Surry Bacon, Peppers, Shallots
CHILLED JUMBO SHRIMP | Court Bouillon Poached
HOT SMOKED LOCH DUART SALMON | Dill Lemon Cucumbers
SAUCES | Cucumber Rémoulade, Cocktail Sauce, Horseradish, Lemons, Mignonette
Dine Like A Rockefeller
Chef attendant fee will apply
HAND-CARVED AGED PRIME RIBEYE | Horseradish Aïoli, Au Jus
BROILED MAINE LOBSTER TAILS | Caramelized Shallots, Herb Butter
TRUFFLED SEABASS | Roasted Corn and Smoked Pork Belly Hash
POTATOES | Three Cheese Potatoes Au Gratin
VEGETABLES | Mélange of Petite Vegetables
Regency Table
SLICED BEEF TENDERLOIN | Lyonnaise Potatoes
CAROLINA ROCK SHRIMP AND GRITS | Sharp Cheddar, Scallion Relish
PAN-ROASTED ROCKFISH | Fennel and Leeks, Lemon Beurre Blanc
ROOTS | Roasted Carrots, Beets, Parsnips, and Pearl Potatoes
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WEDDING CAKES
Our Pastry Chef is excited to assist you in creating the picture-perfect and flavorful wedding cake for your big day. Note that our wedding packages include a traditional wedding cake with buttercream icing with available flavored cakes and fillings. We are ready to customize your cake with creative design, fondant, unique garnishes, and embellishments. A customized cake quote will be built for each specific cake.
Cake Flavors
Yellow | Chocolate | Carrot | Red Velvet | Sponge
White Chocolate Pound | Lemon | Almond
Pistachio | Hazelnut | Coconut Icings
Buttercream Fillings
Raspberry | Lemon | Orange | Strawberry | Pineapple
Chocolate Ganache | Cream Cheese
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Rockefeller Luxury
LIQUOR
Chopin Vodka
Hendrick’s Gin
Patrón Silver Tequila
Ron Zacapa 23 -Year Rum
Macallan 12 -Year Scotch
Woodford Reserve Bourbon
Basil Hayden 10 -Year Bourbon
Johnnie Walker Black Blended Scotch
Catoctin Creek Roundstone Rye Whiskey
Amaretto Disaronno
One Signature Cocktail for Cocktail Hour
BEER
Choose six from Beer List
WINE
Calera, Chardonnay
Charles Krug, Sauvignon Blanc
Max Richter “Zeppelin,” Riesling
Les Dauphins Cuvee, Rosé
Textbook, Cabernet Sauvignon
Charles Krug, Pinot Noir
BAR PACKAGES
Goodwin Premium
LIQUOR
Tito’s Vodka
Bombay Sapphire Gin
Cabo Wabo Reposado Tequila
Cruzan Single Barrel Rum
The Glenlivet Scotch
Makers Mark Bourbon
Jameson Irish Whiskey
BEER
Choose five from Beer List
WINE
William Hill, Chardonnay
Maso Canali, Pinot Grigio
Proverb, Rosé
Benzinger, Cabernet Sauvignon
MacMurray, Pinot Noir
Williamsburg Classic
LIQUOR
Absolut Vodka
Beefeater Gin
Plantation 3 -Star Rum
Dewar’s Blended Scotch
Seagram’s 7 Whiskey
BEER
Choose four from Beer List
WINE
House Select, Chardonnay
House Select, Pinot Grigio
House Select, Cabernet Sauvignon
House Select, Pinot Noir
BEER LIST
Bud Light | Michelob Ultra | Amstel Light Budweiser | Heineken
Corona | Stella Artois | Williamsburg Alewerks Chesapeake Pale
Ale | Williamsburg Alewerks Old Stitch Brown Ale
Williamsburg Alewerks Superb IPA | Devil’s Backbone
Vienna Lager | Bold Rock Hard Cider | St. Pauli Girl N/A
SOFT DRINKS & MIXERS
Coke | Diet Coke | Sprite | Ginger Ale | Tonic | Club Soda
Cranberry, Grapefruit, Orange, and Pineapple Juices
Dry Vermouth | Sweet Vermouth | Sour Mix | Bloody Mary Mix
Aromatic Bitters | Maraschino Cherries
Queen Olives | Citrus
Bar packages will require a fee per bartender; we recommend one bar per 75 guests.
Per ABC laws, all alcoholic beverages must be purchased under the Colonial Williamsburg License. All special request liquor, beer and wine will be charged completely to the event according to the purchase of the bottle or case. Pricing above does not reflect the current 20 % service charge or the applicable taxes.
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BEVERAGE ENHANCEMENTS
Signature Cocktails
ABBY’S SANGRIA
White Wine, Peach Brandy, Triple Sec, Fresh Blueberries, and Basil
FOREVER MULE
Cucumber-Scented Vodka, Lime Juice, Ginger Beer
APEROL WEDDING
Aperol, Sparkling Wine, Honey Syrup
WILLIAMSBURG G & T
Gin, Fever Tree Tonic, Lemon-Lime-Juniper-Thyme Infusion
AN OLD FASHIONED I DO
Bourbon, Sugar, Luxardo Cherry, Orange, Bitters
CARAMEL RYE TODDY
Mulled Cider, Rye Whiskey, Caramel, Spiced Frothed Cream
Raise Your Glass
Celebrate with a toast for all to enjoy. Selections are priced per bottle.
DOM PERIGNON CHAMPAGNE
French Champagne | Light and Crisp | Citrus and Berry
ROGER-CONSTANT LEMAIRE, ROSÉ DE SAIGNÉE
Rosé Champagne | Smooth yet Dry | Red Berry and Citrus
PERRIER-JOUET, BELLE EPOQUE CHAMPAGE
French Champagne | Fresh and Delicate | White Fruits and Flowers
VEUVE CLICQUOT “YELLOW LABEL” CHAMPAGNE
French Champagne | Well Balanced | Golden Apple and Peach
HOUSE PROSECCO
Italian Sparkling Wine | Bright and Crisp | Apple and Citrus
SIMONET SPARKLING WINE
Dry French Sparkling Wine | Light and Crisp | Pear and Citrus
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SPECIALTY SNACKS
All specialty snacks are displayed for one (1) hour.
FIRE PIT AND S’MORES STATION (OUTDOORS ONLY)
Graham Crackers, Milk Chocolate, Marshmallows
SLIDERS AND FRIES STATION
Nathan’s Hot Dog Slider, Relish, and Mustard
Beef Burger on Brioche Slider, Cheddar Truffled Fries with Ketchup
QUESADILLAS
Mini Three-Cheese Quesadillas, Salsa, Guacamole, Sour Cream
COOKIES & BROWNIES
Chocolate Chip, Oatmeal Raisin, Sugar Cookies
Rich Chocolate Brownies, with or without Nuts
FRUIT TARTLETS
Assorted Fruit and Berry Tartlets
MINI DESSERT BOARD
Lemon Cloud Tartlets, Petite Tea Cakes
Chocolate Truffles, Brownies, Macaroons and Bourbon Berry Cups
SWEET, SALTY, CRISPY
Mini Brown Paper Bags of Savory Herb Popcorn
Local Chips, and Doughnut Holes
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CHILDREN’S MENU
All children will be served the same selected menu.
First Course
FRUIT CUP
Assorted Diced Seasonal Fruits or HOUSE SALAD
Seasonal Greens, Tomatoes, Cucumbers, Ranch Dressing
Main Course
MACARONI & CHEESE
Creamy Cheese Sauce or
CHICKEN FINGERS
Seasonal Greens, Tomatoes, Cucumbers, Ranch Dressing or HOT DOG
Ketchup, Honey Mustard, Potato Chips
Dessert
CHOCOLATE CHIP COOKIE or
CHOCOLATE BROWNIE WITH STRAWBERRIES
Beverage
ORANGE JUICE or
WHOLE MILK
Vendor Meals
Chef’s Choice hot meal, soft drink or bottled water
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BEFORE WE SAY “I DO”
It is the big day... time to get ready and even relax a touch before the event. Enjoy sparkling wine and light bites in the bridal ready room, or a lunch, beers, and cigars on the golf course.
Bridal Ready Room
SPARKLING WINE
JUICE
Orange, Cranberry, Grapefruit
REGULAR AND DECAF COFFEE
Sugar, Sweetener, Cream
SEASONAL SELECTION OF MUFFINS AND DANISHES
Orange Marmalade, Raspberry Jam, Honey Butter
FRESH FRUIT BROCHETTES
PETITE FINGER SANDWICHES
Cucumbers, Cress, Cream Cheese, Sourdough, Sugar Ham, Grain Mustard Aïoli, Whole Grain Bread
Game Day
TWO DOMESTIC BEERS
GOLFER’S BOXED LUNCH
Grilled Chicken Sandwich
Boursin Cheese Aïoli, Roasted Peppers, Leaf Lettuce, Brioche Roll
Roasted Potato Salad with Bacon and Scallions
Route 11 Potato Chips, Candy Bar
COLONIAL WILLIAMSBURG SIGNATURE CIGAR
*One cigar per person
Choice of Mild, Medium, or Full Bodied Cigar, Matches and Cutter
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WEDDING EVENT POLICIES
FUNCTION SPACE
The Colonial Williamsburg Management team reserves the right to move an event to a function space other than appearing on the banquet event order should there be a significant change in the number of attendees as determined by the hotel. The hotel also reserves the right to charge an additional labor fee for the set-up of event with extraordinary requirements, or for the rest of an event once it has been set per the banquet event order.
OUTDOOR EVENTS
The Colonial Williamsburg Management team reserves the right to make the final decision regarding outdoor events. The decision to move an event to an indoor location will be made no fewer than four (4) hours prior to the event’s start time based upon prevailing weather conditions, local forecast and radar.
GUARANTEE/SET
A guarantee attendance number for all food and beverage events is due by 2pm est, 14 business days prior to the scheduled event. If no final guarantee is provided, the estimated attendance on the banquet event order will be used as the guarantee. All charges will be based upon the guarantee or actual number of guests served, whichever is greater. The set of the room cannot exceed 5% of the guarantee number of guests.
PARCEL/FREIGHT
A handling fee applies per delivered box or item. A handling fee applies per unloaded/loaded pallet. Any materials required for upcoming events may be sent three (3) business days prior to the event. Please ask your service manager to provide the appropriate address information.
PROPERTY DAMAGE
You/your organization are responsible for all damage to the The Colonial Williamsburg facilities and grounds caused by you/your event’s attendee, guests, employees, agents, exhibitors or representatives.
LIABILITY
Colonial Williamsburg assumes no responsibility for items left unsecured in a function space or common areas.
FOOD & BEVERAGE
Colonial Williamsburg is responsible for the quality and freshness of the food served to our guests. All food served on Colonial Williamsburg property must be prepared by our culinary staff. Outside food is not permitted. Food may not be taken off the premises after it has been prepared and served. Please note the sale and service of alcoholic beverages are regulated by The Commonwealth of Virginia. Guests are not permitted to bring alcoholic beverages onto Colonial Williamsburg properties.
SERVICE CHARGE & TAX
*Currently a 20% service charge, plus state and local taxes are applied to all food and beverage. State and local taxes are also applied to the hotel’s accounting department no less than 30 days prior to your event.
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FREQUENTLY ASKED QUESTIONS
Q: DO YOU PROVIDE A PROFESSIONAL WEDDING PLANNER?
Our onsite venue coordinator will work with you to finalize details pertaining to items booked through the venue (ie. menu selections, venue diagram, room blocks, spa reservations, in-house floral design, timeline.)
Q: DO YOU REQUIRE A PROFESSIONAL WEDDING PLANNER?
For weddings over 100 guests, we do require a licensed and insured professional planner. For gatherings under 100 guests, planners are not required but highly recommended.
Q: CAN WE HAVE OUR CEREMONY ON YOUR PROPERTY?
Yes, we have wonderful indoor and outdoor locations throughout our campus for those wishing to host their ceremony and reception with us. We do not offer ceremony-only at this time. For specific venue locations and pricing please contact our catering service department.
Q: CAN I USE ANY VENDOR OF MY CHOICE?
We provide an extensive list of the area’s top professionals for you to choose from. Please contact our catering service department for additional information.
Q: HOW MANY GUESTS CAN YOUR WEDDING VENUES ACCOMMODATE?
Our venues range from intimate elopements for two (2) to larger celebrations accommodating 1, 200
Q: ARE THERE ANY DECOR RESTRICTIONS?
All real candles must be enclosed in glass with the flame not exceeding 3” from the top. We do not allow the use of glitter, confetti, streamers, rice or sparklers in any of our venues.
Q: ARE THERE ANY NOISE RESTRICTIONS?
There are specific noise ordinances for different venues. Please contact our catering service department for more information.
Q: MAY WE BRING IN OUTSIDE FOOD AND OR BEVERAGE?
All food and beverage must be provided through Colonial Williamsburg Resorts.
Q: IS THERE A FOOD AND BEVERAGE MINIMUM SPEND?
Yes, there is a food and beverage minimum spend for all of our venues. The food and beverage minimum is the least amount of money you are required to spend in food and beverage, excluding a service charge.
Q: IS A DEPOSIT REQUIRED TO RESERVE THE SPACE?
Yes, a non-refundable 25% of the total estimated facility fee and food and beverage minimum are due with the contract. Additional deposits will be required in contract with the final balance paid in full 14 days prior to the wedding.
Q: WHEN IS THE FINAL GUEST COUNT DUE?
Your final guest count is due no later than 14 days prior to the wedding.
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FREQUENTLY ASKED QUESTIONS
Q: CAN YOU ACCOMMODATE SPECIAL DIETARY NEEDS?
Our chefs are more than happy to accommodate any dietary restrictions.
Q: DO YOU OFFER ADDITIONAL MENU ITEMS NOT LISTED IN YOUR WEDDING BROCHURE?
We are happy to work with our clients to customize menu selections. Please contact our catering service department for any menu customization questions.
Q: CAN I OFFER A CHOICE OF ENTRÉES?
Yes, you can offer your guests an option to select their entrée by offering up to two single protein entrées plus a vegetarian option. A surcharge of $14 per guest will be added. Should you wish to offer two duo entrées and a vegetarian option, a surcharge of $19 per guest will apply. The client will be required to provide the hotel the guarantee of the entrée selection numbers $14 days prior to the scheduled event. The client will also be required to supply a method of identifying those entrées selections.
Q: DOES THE BAR PACKAGE INCLUDE WINE SERVICE AT THE TABLES?
Table-side wine service is not automatically included in the bar packages. For an additional fee, you are able to add this option to enhance the dinner experience. Please contact the catering service department for pricing.
Q: DOES THE BAR PACKAGE INCLUDE NON-ALCOHOLIC DRINKS?
Yes, the bar package includes soft drinks and other non-alcoholic bar standards.
Q: CAN I ADD ADDITIONAL HOURS TO MY BAR?
Our standard bar packages are for four (4) hours but can be extended for an additional fee. Please contact the catering service department for pricing.
Q: IS A CHAMPAGNE TOAST INCLUDED IN THE BAR PACKAGE?
Sparkling wine or champagne is not included in our bar packages but can be added for an additional fee. Please contact the catering service department for pricing.
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CALL 1-800-822-9127 OR VISIT COLONIALWILLIAMSBURGRESORTS.COM
