375 - Moorhead Area Conference Center Wedding Menu

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Beautiful Memories Made Here

EXTRAORDINARY WEDDINGS

DON’T JUST HAPPEN, THEY ARE WELL PLANNED

Host your dream wedding in our Grand Ballroom for an unforgettable experience. You and your guests will enjoy exclusive access to our entire Conference Area, thoughtfully designed to create a seamless celebration. We provide ceremony and reception spaces, catering, and décor packages—all in one convenient location. Our full-service venue manages everything in-house, from setup to teardown and everything in between.

At the Moorhead Area Conference Center, adjacent to the Courtyard by Marriott®

Fargo Moorhead, we create unforgettable moments while you focus on making lasting memories. Whether it’s your ceremony, reception, rehearsal dinner, or gift opening, we specialize in crafting rewarding and memorable weddings. We are honored to accompany you on your engagement and wedding planning journey. This wedding guide will help you design the perfect day, featuring options inspired by our creative, knowledgeable, and attentive event professionals who are committed to making your celebration truly special for you and your guests.

Hotel and Event Space

CONVENIENT ACCOMMODATIONS

To accommodate your out-of-town travelers, a block of guestrooms can be reserved at a special Wedding rate.

OUR EVENT SPACE

Our beautiful Grand Ballroom can accommodate a wedding setup for up to 350 guests. With only one ballroom, our experienced staff will be devoted completely to you and your guests. From the front desk staff to our banquet servers, you are our VIPs during your special event!

We can customize the layout of your ceremony and reception to create the perfect look and feel to fit your day.

CEREMONIES

Create the perfect setting for your ceremony in our outdoor courtyard. Be assured, in case of inclement weather, we will relocate the ceremony to the Grand Ballroom or in a separate available area. We offer and customize layouts to suit your needs.

LOCATION

Located in Moorhead, MN, we are a highly rated hotel in the Fargo Moorhead area. We're just minutes from downtown Fargo, shopping, restaurants and right off I-94. Enjoy our two indoor pools, 24-hour fitness center, and an onsite Starbucks. The outdoor Courtyard offers relaxing lounge furniture. The Bistro is your food and beverage destination where we go above and beyond for breakfast and dinner, providing an inviting, fast-casual dining experience.

BLEAUX GRAPHICS
KENSIE WALLNER PHOTOGRAPHY

Wedding Décor Packages

BASE PACKAGE

COMPLIMENTARY IN OUR GRAND BALLROOM RENTAL:

• Honeymoon Suite Night of the Wedding

• Use of Getting Ready Room Day of the Wedding

• Taste Testing for up to 6 People Selecting up to 3 Entrées and 6 Sides

• Breakfast for the Newlyweds the Day After the Wedding

• Dance Floor

• Riser for the Head Table

• Security for the Wedding Dance

• Complimentary Rehearsal Dinner Room (Food & Beverage Minimum)

• Complimentary Gift Opening

DIAMOND PACKAGE

INCLUDES BASE PACKAGE PLUS THE FOLLOWING:

• Icicle Lights for Head Table

• 4 Crystal Columns with Up Lights

• Centerpieces

• White or Black Chair Covers

• Chair Bands

• Backdrop - Choice of Rustic Pallets or White Curtain with Valance and Crystal Curtain

• 50% off Grand Ballroom Rental

PLATINUM PACKAGE

INCLUDES BASE PACKAGE, DIAMOND PACKAGE, PLUS THE FOLLOWING:

• Champagne Toast for Head Table

• Upgraded Linen for Head Table and Accessory Tables

• Crystal Chandelier

• Greenery or Twinkle Lights on Backdrop

• Up Lights Around Ballroom

• Ceiling Draping

• Upgraded Centerpieces

• Charger Plates $2,000 $2,700

Wedding Checklist

Find out what needs to be done when planning your wedding with The Knot's month-by-month guide.

12+ MONTHS OUT

• Start by envisioning your wedding and determining your style. Next, draw up a budget.

• Assemble your "planning team".

• Once you pick your ideal wedding date and time, check with venues, officiant and important guests (like family members) before finalizing.

• Once you have some venue options and your date down, you can start planning the guest list. Start officially booking your ceremony site and reception site.

• Next, choose your wedding party—ask friends and relatives to be part of your day.

8 TO 10 MONTHS OUT

• If you're planning on wearing a wedding gown, start shopping so you have time for alterations.

• Start envisioning what food you want at your reception.

• Decide what type of entertainment you want. A pianist for the cocktail hour, strolling violinists, a DJ or band?

• Now's the time to start researching, interviewing and booking your vendors: photographer, videographer, reception entertainment and florist.

• Research a wedding insurance policy to protect your deposits and reserve hotel rooms for out-of-town guests.

• Register for gifts and make a wedding website.

• Contact rental companies if you need to rent anything for the ceremony or reception, such as chairs, tables and a tent.

• Send save-the-date cards.

6 TO 8 MONTHS OUT

• Start booking your ceremony musicians, ordering—or telling your wedding party to order—wedding party attire, and starting to plan that honeymoon, if you're aiming to jet off right after your wedding.

4 TO 6 MONTHS OUT

• Attend prewedding counseling, if required.

• Shop for and order invitations and wedding rings.

• Shop for and rent formalwear, if necessary.

• Renew or get passports, if necessary.

• Envision your wedding cake and research, interview and book a cake baker.

3 MONTHS OUT

• It's time to officially order your wedding cake.

• Attend your shower! (It may be earlier, depending on when your hosts decide to have it.)

• Hire wedding day transport (like limousines or party buses).

2 MONTHS OUT

• Mail your invitations.

• If you're writing your own vows, get started.

• Purchase gifts for parents, attendants and each other.

• Book your hairstylist and makeup artist and go for a trial run with both.

ONE MONTH TO GO!

• Apply for a marriage license— check with the local bureau in the town where you'll wed.

• If you're wearing a wedding dress, have your final fitting. Bring your maid of honor (or other wedding party members) along to learn how to bustle your dress. Have the dress pressed and bring it home.

• Call wedding party members to make sure they have their outfits ready for the wedding.

• Make any last-minute adjustments with vendors.

• Create a wedding program to hand out at your ceremony.

• Order and plan in-room welcome baskets for out-of-town guests.

2 WEEKS OUT

• Review final RSVP list and call any guests who have not yet sent a response.

• Deliver must-have shot lists to your photographer and videographer.

• Deliver your final song list to your DJ or bandleader, and make sure to include special song requests and songs you don't want played.

• Get your last prewedding haircut and color, if necessary.

ONE WEEK OUT

• Give your reception site and/or caterer your final guest head count. (Include vendors, such as the photographer or band members, who will expect a meal!) Ask how many extra plates the caterer will prepare.

• Supply the location manager with a list of vendor requests such as a table for DJ or setup space needed for a florist.

• Plan the reception seating chart, and print place and table cards.

• Call all wedding vendors and confirm arrangements—give the ceremony and reception site managers a schedule of vendor delivery and setup times, plus contact numbers.

• Get your hair trimmed, if necessary.

• Attend your bach parties if you haven't yet.

2 TO 3 DAYS OUT

• Depending on what you're wearing, have your gown pressed or steamed, or go for a final fitting for your formalwear.

• If necessary, make sure all groomsmen attend fittings and pick up their outfits.

• Determine wedding party positions during the ceremony and the order of the party in the processional and recessional.

• Hand off place cards, table cards, menus, favors and any other items for setting the tables to the caterer and/ or reception site manager.

• Reconfirm final details with all vendors. Discuss any necessary last-minute substitutions.

• Call the limousine or car rental company for pickup times and locations, and arrange for guests without cars to be picked up from the airport or train station. Ask friends, attendants or relatives to help.

• Deliver welcome baskets to the hotel concierge; include names and delivery instructions.

IT'S TOMORROW!

• Provide all wedding professionals with an emergency phone number to call on the day of the wedding.

• Write checks and/or talk to wedding hosts about any final balances to be paid at the end of the reception.

• Rehearse ceremony. Meet with wedding party, ceremony readers, immediate family and your officiant at the ceremony site to rehearse and iron out the details.

• Bring unity candle, aisle runner, yarmulkes or other ceremony accessories to the site.

• Give your marriage license to your officiant.

• Attend your rehearsal dinner.

• Present attendants with gifts at the rehearsal dinner. You'll want to do this especially if the gifts are accessories to be worn during the wedding.

AND FINALLY, IT'S YOUR WEDDING DAY...

• Present parents and each other with gifts.

• Give wedding bands to the best man and maid of honor, if applicable, to hold during the ceremony.

• Give the best man the officiant's fee envelope (to be handed off after the ceremony).

Hors d'oeuvres

Prices are per order of 25 pieces unless otherwise noted.

JUMBO SHRIMP COCKTAIL | 95

JUMBO CRAB CAKES | 75 with tarragon remoulade.

TERIYAKI CHICKEN SKEWERS (GS) | 55 with jalapeño pineapple glaze.

BUFFALO CHICKEN SKEWERS | 55 with Bleu cheese dip.

CHEDDAR BACON BURGER SLIDERS | 50

APPLEWOOD SMOKED CANDIED BACON (GS) | 50

LOADED POTATO SKINS | 45

BACON WRAPPED APRICOTS (GS) | 45

MAC AND CHEESE BITES | 40

PEPPERONI BITES | 40

CHICKEN DRUMMIES | 40

CHEESE STUFFED MEATBALLS | 40 with marinara.

FRESH FRUIT KABOBS | 40

CHICKEN CORDON BLEU BITES | 40

DEVILED EGGS (GS) | 35

COCKTAIL MEATBALLS | 35

choice of BBQ, sweet chili, or Parmesan garlic.

CAPRESE SKEWERS (GS) | 35

TOMATO BRUSCHETA | 35

SPECIALTY DISPLAY HORS D'OEUVRES

Prices serve approximately 25 guests.

CHARCUTERIE BOARD | 150

WHOLE SMOKED SALMON | 150

Serves 50 guests.

ASSORTED MEAT, CHEESE AND CRACKER TRAY | 80

HOT SPINACH & ARTICHOKE DIP | 65 with toast.

ASSORTED CHEESE & CRACKER TRAY | 60

FRESH SEASONAL FRUIT TRAY | 60

ROASTED GARLIC HUMMUS | 60 with naan bread.

FRESH VEGETABLE TRAY | 55 with Ranch dip.

PRETZEL BITES | 40 with smoked Gouda beer cheese sauce.

Dinner Buffets

All Dinner Buffets are served with warm dinner rolls and choice of coffee or lemonade. Priced per person.

TWO ENTRÉE BUFFET | 33

ENTRÉE SELECTIONS (SELECT TWO)

*Items can be made gluten free

- BREADED CHICKEN WITH AMARETTO SAUCE

- GRILLED CHICKEN WITH BECHAMEL SAUCE

- BREADED CHICKEN PICCATA

- HOME STYLE POT ROAST*

- LONDON BROIL WITH MARSALA MUSHROOM SAUCE*

- ROASTED PORK LOIN WITH MUSTARD CREAM SAUCE*

- BROILED SALMON WITH FRESH DILL BEURRE BLANC

SALAD SELECTIONS: (SELECT TWO)

- CAESAR SALAD

- POTATO SALAD

- BROCCOLI SALAD

- PASTA SALAD

- MIXED GREENS SALAD WITH HOUSE DRESSING

ACCOMPANIMENTS:

(SELECT ONE STARCH AND ONE VEGETABLE)

STARCHES: Garlic Mashed Potato | Scalloped Potatoes | Red Skin Mashed Potatoes | Long Grain and Wild Rice Medley | Roasted Red Potatoes | Baked Potato | Loaded Mashed Potato +$1 | Baked White Cheddar Macaroni and Cheese +$1 | Parmesan Risotto +$2

VEGETABLES: Fresh Roasted Vegetables | Glazed Baby Carrots | Baby French Green Beans | Sautéed Zucchini, Squash, and Carrots | Steamed Broccoli | Brussel Sprouts or Asparagus +$1

SPECIALTY BUFFETS

SOUTHERN

BARBECUE | 30

Barbecue pork ribs, fried chicken accompanied by corn on the cob, seasoned fried potato wedges, coleslaw, and cornbread.

TASTE OF ITALY | 30

Creamy Tuscan chicken, Italian lasagna, roasted green beans with cherry tomatoes, garlic mashed potatoes, Caesar salad, and garlic bread.

CHICKEN

AND WAFFLES | 30

Buttermilk Southern fried chicken, pearl sugar Belgian waffles, maple syrup, strawberry topping, 3-cheese egg bake, roasted red potatoes, and a fresh fruit tray.

FAJITA BUFFET | 28

Seasoned grilled steak and chicken, sautéed onions and peppers, Monterey jack cheese, black olive, jalapeños, salsa, sour cream, guacamole. served with warm flour tortillas and Spanish rice.

PASTA BAR | 25

Penne and rotini noodles, served with our marinara, meat sauce and chicken alfredo, fresh roasted vegetables, Caesar salad, and garlic bread.

Plated Dinners

All plated dinners are served with mixed greens salad and house dressing, warm artisan rolls, and your choice of starch, vegetable, and choice of coffee or lemonade. *Items can be made gluten free.

PRIME RIB* | MARKET PRICE

Hand-rubbed, slow roasted, 12 oz. prime rib cooked to medium, topped with au jus.

FILET OF SIRLOIN* | 29

Grilled 8 oz. sirloin steak cooked to medium with garlic herbed butter.

FLAT IRON STEAK* | 27

Grilled 8 oz. flat iron steak grilled to medium with a bourbon cream sauce.

PANKO CRUSTED WALEYE | 27

Baked walleye topped with seasoned panko served with tartar sauce.

ATLANTIC SALMON* | 27

Broiled 7 oz. salmon filet with a fresh dill burre blanc sauce.

CHICKEN CORDON BLEU | 25

Breaded chicken breast stuffed with Swiss cheese and ham, topped with a white cheese sauce.

STUFFED PORK CHOP | 25

Center cut pork chop stuffed with apple cranberry and served with an apple glaze.

CHICKEN PARMESAN | 24

Hand-breaded chicken breast topped with marinara sauce and Parmesan cheese.

CHICKEN PICCATA | 24

Hand-breaded sautéed chicken breast with lemon caper beurre blanc sauce.

GRILLED CHICKEN WITH FONTINA CHEESE SAUCE* | 24

Grilled chicken breasts with a creamy Fontina cheese sauce.

PORK RIBEYE* | 24

Grilled 8 oz. pork ribeye with a homemade cherry chutney.

BOURBON CHICKEN* | 23

Marinated grilled chicken with bourbon glaze.

ROSEMARY CHICKEN | 23

Hand-breaded chicken breast sauteed with fresh rosemary au jus.

Vegetarian Selections

All vegetarian selections served with a mixed green salad with house dressing, warm artisan rolls and your choice of coffee or lemonade.

TORTELLINI PRIMAVERA | 20

Multi-colored cheese filled tortellini, sautéed broccoli, peppers, tomatoes and mushrooms with a creamy Alfredo sauce.

VEGETABLE SKEWERS | 20

Assorted seasonal vegetables marinated in fresh herbs and garlic served over long grain wild rice blend.

VEGETABLE LASAGNA | 20

Lasagna noodles layered with riccotta cheese, fresh vegetable medley, mozzarella cheese topped with a creamy Alfredo sauce.

CREAMY PESTO FETTUCCINE | 20

Fettucine with spinach, artichokes, cherry tomatoes all in a creamy pesto sauce.

BUTTERNUT SQUASH RAVIOLI | 20

Butternut squash filled ravioli sautéed with spinach and mushroom, topped with a brown butter sauce.

RICE NOODLE STIR FRY | 20

Vegetables and rice noodles sauteed in a vegan Asian sauce.

Kid's Menu

Children 10 and under.

CHICKEN STRIPS | 10

Chicken strips, French fries, fresh fruit cup, and milk.

MINI CORN DOGS | 10

Mini corn dogs, French fries, fresh fruit cup, and milk.

MACARONI & CHEESE | 10

Macaroni and cheese, French fries, fruish fruit cup, and milk.

Desserts

Priced per person.

BAKED TREATS

3-LAYER CARROT CAKE | 9

TRIPLE CHOCOLATE LAYER CAKE | 7

LEMON AND CREAM SHORTCAKE | 7

TURTLE CHEESECAKE | 10

NY STYLE CHEESECAKE | 8 Strawberry, chocolate, or caramel.

BLUEBERRY WHITE

CHOCOLATE CHEESECAKE | 7

NY STYLE CHEESECAKE | 7

APPLE CRISP WITH WHIP CREAM | 6

FROZEN SWEETS

All Frozen Sweets are gluten-free.

ACAI SORBET (DAIRY FREE) | 4

VANILLA ICE CREAM | 3

CHOCOLATE ICE CREAM | 3

RASPBERRY SHERBET | 3

GLUTEN FREE

CHOCOLATE CAKE | 8

STRAWBERRY DREAMIN' CAKE | 8

KENSIE WALLNER PHOTOGRAPHY

Late Night Snacks

PIZZAS

Homemade 18 inch pizzas cut party style. Priced per pizza. Serves 8-10 people.

CHEESE | 20

VEGGIE | 20

PEPPERONI | 22

SAUSAGE | 22

CANADIAN BACON | 22

SPECIALTY PIZZAS

Homemade 18 inch pizzas cut party style. Priced per pizza. Serves 8-10 people.

THE WORKS (TRIPLE MEAT & VEGGIES) | 24

BBQ PORK | 24

CHICKEN ALFREDO | 24

HAWAIIAN | 24

SMALL BITES

Priced per 25 pieces.

COCKTAIL SANDWICHES | 45

CHEDDAR BACON SLIDERS | 50

PEPPERONI BITES | 40

MAC & CHEESE BITES | 40

PRETZEL BITES | 40

Served with smoked gouda beer cheese sauce)

BANQUET BAR OPTIONS

CASH BAR

Bar Service NON-ALCOHOLIC BEVERAGES

Priced per gallon.

Minimum of 25 guests and minimum of $400. A $100 bartender fee is applied if cash minimum is not met. Includes house wine, domestic & specialty beers, soft drinks, and bottled water.

HOST BAR

Minimum of $500. Includes well and premium spirits, house wine, domestic and specialty beers, soft drinks, and bottled water. *Additional fee of tax and gratuity.

PREMIUM DRINK TICKET BAR | 6

Includes well and premium spirits, house wine, domestic and specialty beers, soft drinks, and bottled water. Priced per ticket. *Additional liquor tax applies.

TOP SHELF DRINK TICKET BAR | 7

Includes everything in the Premium Drink Tickets plus top shelf spirits. Priced per ticket. *Additional liquor tax applies.

RASPBERRY SHERBET PUNCH | 30

SPARKLING PUNCH | 30

FRESH BREWED COFFEE | 30

FRUIT PUNCH OR LEMONADE | 23

Toast the Day

CHEERS TO LOVE, LAUGHTER & HAPPLIY EVER AFTER

PREMIUM WINE

WHITE WINES

SIMI CHARDONNAY | 9 (GL) 34 (BTL)

TOMMASI LE ROSSE PINOT GRIGIO | 9 (GL) 34 (BTL)

CHATEAU STE MICHELLE RIESLING | 9 (GL) 34 (BTL)

FRENZY SAUVIGNON BLANC | 9 (GL) 34 (BTL)

REUNITE MOSCATO | 9 (GL) 18 (BTL)

RED WINES

COLUMBIA CREST CABERNET | 9 (GL) 34 (BTL)

CLOS DU BOIS MERLOT | 9 (GL) 34 (BTL)

KENWOOD PINOT NOIR | 9 (GL) 34 (BTL)

DECOY BLENDED | 9 (GL) 34 (BTL)

DECOY CABERNET | 9 (GL) 34 (BTL)

SPARKLING & BLUSH WINES

CHAMPAGNE BRUT | 9 (GL) 18 (BTL)

CHAMPAGNE ASTI SPUMANTE | 9 (GL) 18 (BTL)

CHARLES AND CHARLES ROSÉ | 9 (GL) 24 (BTL)

HOST & CASH BARS

Priced per drink.

WELL BRANDS | 6

Smirnoff | Gordon's | Bacardí | Windsor | Sauza

PREMIUM BRANDS | 7

Absolut | Malibu | Tanqueray | E&J | Dewar's | Jim Beam | Jack Daniel's | Johnnie Walker Red Label | Captain Morgan Rum | Kahlúa | Fireball

TOP SHELF BRANDS | 8

Grey Goose Vodka | Bombay Sapphire Gin | Crown Royal | Bulleit | Patron | Maker's Mark | Disaronno | Bailey's | Pendleton | Jameson | Frangelico | Hendrick's | Casamigos Reposado | Hennessy | Woodford Reserve | Tito's

TOP SHELF SCOTCH BRANDS | 9

Glenfiddich Scotch | Glenlivet | Johnnie Walker Black Label

HOUSE WINE | 6

DOMESTIC BOTTLED BEER | 5

IMPORTS & SPECIALTY BEER | 6

KEG BEER

Kegs contain 160, 8 oz. pours. Ask about your favorite beer. *Prices may vary.

DOMESTIC | 450

SPECIALTY | MARKET PRICE

HOUSE WINE

HOUSE BRAND | 6 (GL) 18 (BTL)

Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato, White Zinfandel, Cabernet, Pinot Nior, Merlot.

NIKAYLA & CO PHOTOGRAPHY

Gift Opening Options

BREAKFAST BUFFETS

All buffets include seasonal fresh fruit, fresh brewed coffee, and Tazo® tea. Minimum of 25 guests.

GRAND BUFFET | 18

Cheddar cheese scrambled eggs, French toast, applewood smoked bacon, sausage links, breakfast potatoes, breakfast breads and muffins, and Greek yogurt with assorted toppings.

RED RIVER VALLEY BUFFET | 16

Scrambled eggs, buttery biscuits, country style gravy, sausage links, and muffins.

BUILD YOUR

OWN BURRITO BAR | 16

Warm flour tortillas, scrambled eggs, diced bacon and sausage, breakfast potatoes, shredded cheddar cheese, fresh Pico de Gallo, caramelized onions, and sour cream.

DELUXE CONTINENTAL | 15

Freshly baked scones, chocolate croissants, breakfast breads, muffins, and assorted Greek yogurt parfaits with assorted toppings.

CONTINENTAL | 12

Selection of freshly baked scones, Danish, and muffins.

À LA CARTE SELECTIONS

Priced per dozen unless otherwise noted.

SANDY'S ASSORTED DONUTS | 48

Minimum order of two dozen.

ASSORTED SCONES | 36

ASSORTED BREAKFAST BREADS | 36

ASSORTED GIANT MUFFINS | 34

CINNAMON OR CARAMEL ROLLS | 28

BAGELS AND CREAM CHEESE | 28

ASSORTED DANISH | 22

ASSORTED WHOLE FRUIT | 18

ASSORTED FRUIT PARFAITS | 3.75

Priced per item.

CEREAL CUPS | 3.50

HALF PINT MILK | 1.50

CHOBANI CUPS | 3.50

Priced per item.

Policies and Fees

Food and beverage must be purchased and served by the hotel. Printed menus are for general reference.

Due to licensing requirements and for quality control, not-approved (by the Sales & Catering Manager) food and beverage served at Hotel must be supplied and prepared by Hotel. Food and/or beverage brought into an event that is not prepared by the Hotel, will result in a $25 charge per person based on the guaranteed number of guests. Menu pricing is subject to change.

Courtyard by Marriott Fargo-Moorhead is not responsible for the loss or damage of any item(s) brought into the hotel or conference center.

The guest assumes all responsibility for any damage or loss to the hotel as a result of any person attending the function.

All decorations must be pre-approved by the event coordinator prior to arrival. NO confetti, glitter, or streamers are permitted.

The Courtyard by Marriott Moorhead, MN does not accept cash as a form of payment for any and all events. Payment can only be made using either a credit card or a check. No personal checks will be accepted. Only bank drafted cashier's checks made out to "The Courtyard by Marriott Fargo-Moorhead, MN".

Function details such as banquet menus, room set-up, entertainment requirements and bar arrangements must be finalized at least 30 days prior to the function date. A full guarantee of guests attending is due 14 business days prior to the event. The guaranteed number of guests will be the minimum number of guests the Group is charged for.

A service charge of 22% (or the prevailing rate on the date of the Event) of the total food and beverage costs and room rental fees, plus any applicable state and/or local taxes, will be added to your account. Alcohol is subject to additional state sales tax. All host bars and drink ticket bars are subject to the additional state alcohol sales tax.

THINGS TO DO BEFORE WE SAY, ‘ I DO'

THINGS TO DO BEFORE WE SAY, ‘ I DO'

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