CALIFORNIA DREAM WEDDINGS
FOREVER STARTS AT BERNARDUS Bernardus Lodge is nestled in the picturesque hillside overlooking the Santa Lucia Mountains. Our Wedding Garden is dressed with lush foliage, garden fountains and organic herb gardens. Another ceremony location option, our Marinus Garden, is a more intimate space with a green carpet of grass, lemon trees and a koi pond.
The Croquet Lawn & Terrace
The Croquet Lawn & Terrace is a unique location to entertain your guests just after your ceremony. We will welcome everyone with a glass of wine and butler passed hors d’oeuvres. The beautifully manicured lawn can be set with croquet or bocce if you wish to add a hint of playfulness to your reception. Cocktail Reception Site Fee: Complimentary with the Ballroom fee Includes: Cocktail tables draped with ivory Frette linens scattered throughout the lawn, house bud vases, bar set-up, and any additional needed tables (gift table, signing table, etc‌).
The Meritage Ballroom
The Meritage Ballroom is an elegant banquet space with arched windows, French doors, vaulted ceiling, wrought iron chandeliers and copper-topped credenzas. Dinner & Dance Site Fee: $2,500 Includes: Tables, house banquet chairs, house bud vases, votive candles, ivory Frette table linens & napkins, Riedel crystal stemware, Bernardaud china, Christofle flatware, three customized menus per table, dance floor and professional staff providing a presidential style of service. Our Wedding Specialist will be able to set out all your items as well as work with your Banquet Captain to ensure a seamless service experience for everyone.
We would love to be a part of your entire special weekend as well. Please keep us in mind for your rehearsal dinner, bridal party spa day and/or a post wedding brunch.
SET YOUR STAGE Ceremony Site Fee: $1,500 Includes: White folding garden chairs, ivory frette linens, complimentary water station for tables you may need (program table, ceremony table, gift table, etc‌). Our professional Wedding Specialist will be here to help coordinate the ceremony as well as a rehearsal ceremony.
MEETING & BANQUET SPACE
Magnum Boardroom Harvest Room
Meritage Ballroom
SYMBOLS
Data Phone Computer (video) Electrical
Semillon Conference Suite
Dimensions Meritage Ballroom 36 x 60
Sq. Ft. Ceiling Ht. Banquets
Reception Classroom Theater
U-Shape Conference Hollow Sq.
2,160
22’
150
200
120
200
50
60
60
Harvest Room 24 x 34
816
14’
50
80
45
60
25
30
30
Semillon Conference Suite 18 x 25
450
9’
12
20
-
-
10
12
Magnum Boardroom 16 x 18
288
9’
12
-
-
-
-
12
1,440
12’
140
190
110
190
-
-
Poolside Cabana 30 x 48
-
STYLISH ACCOMMODATIONS Nestled among the oaks and vineyards of scenic Carmel Valley, savor the gracious intimacy of a resort with epicurean flair. Our luxurious 57 guestrooms at Bernardus Lodge & Spa will create a lasting impression as they are designed to feel as comfortable as a country home. We have dedicated ourselves to creating a relaxing environment during your stay. All rooms include a two-person bathtub, separate shower and double vanity, bathrobes, antique armoire, stone fireplace, sitting area, writing desk, dining table with seating for two, French doors onto a private garden patio or balcony, air conditioning, king featherbed with goosedown comforter and Italian linen, cable TV, complimentary wireless internet access (WiFi), CD player, two-line cordless phone with voicemail, coffeemaker, and a select bottle of Bernardus wine, fresh fruit and Epicurean treat.
Room Types • Premium Garden or Croquet • 525 square feet on the ground floor • Premium Santa Lucia • 525 square feet on the second floor • Luxury Croquet or Santa Lucia • 625 square feet on the first or second floor of a two-story building
Luxury Spa • 675 square feet in a single-story building, with a patio featuring an outdoor whirlpool spa • Semillon Suite • Choice of 1 bedroom (1250 square feet) or 2 bedroom (1875 square feet) including residential kitchen, plasma TV and 12-person dining room table
DINING & CATERING Your special day will be a memorable experience as well as a culinary delight. Our Executive Chef, Cal Stamenov, has created an innovative culinary concept for Bernardus Lodge & Spa. The menu features a variety of grilled and smoked meats and fish, including fresh herbs and vegetables from the chef’s organic garden. Our goal is to provide the finest culinary experience along with superb service by our professional catering team. We are confident your event will hold fond memories for you and your guests.
RECEPTION DISPLAYS House Made Tortilla Chips / 10 per person salsa fresca and guacamole
Crudités of Garden Vegetables / 11 per person
sun dried tomato aioli, lemon-garlic hummus with grilled ciabatta
Grilled Vegetable Display / 14 per person
seasonal vegetables, portobello mushrooms, peppers
Antipasti Display / 16 per person
marinated olives, san francisco molinari salami, prosciutto di parma, extra virgin olive oil, aged balsamic vinegar, ciabatta bread
International & Domestic Cheese Display / 16 per person Artisanal Cheese Display / 20 per person
served with baguette and water crackers, dried fruits and candied nuts
House Smoked Salmon / 16 per person
tomatoes, capers, red onions, crispy ciabatta
Brie en Croute / 18 per person
house made fruit preserve, baguettes, crackers
Seafood Display / 30 per person
jumbo gulf prawns, oysters, crab cocktail, ginger lime mignonette, cocktail sauce, lemon wedges
Tapas Display / 30 per person
chef’s selection of small tapas bites marinated olives, white anchovies, fried calamari, prawn quesadillas, roasted garlic, hummus, ciabatta
Selection of Sushi / 72 per dozen (minimum order 4 dozen) rolls and nigiri sushi, wasabi, pickled ginger, soy sauce
California Osetra Caviar / market price
house made blinis, crème fraîche, chives, served on ice
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
HORS D’OEUVRES priced per dozen / minimum order 2 dozen
Served Cold Daily Market Oysters / 66
Prosciutto di San Daniele / 68
Gulf Prawns / 68
Baby Red Bliss Potatoes / 72
cocktail sauce, lemon and mignonette cocktail sauce, lemon
Pepper Seared Tuna Tartlets / 68
crostini
herbed crème fraîche, caviar
Hamachi Rolls / 72
sweet onions, citrus soy drizzle
japanese cucumbers, daikon radish
Rare Ahi Tuna Spring Rolls / 68
Citrus Cured King Salmon / 68
Yellowfin Tuna or House Smoked Salmon Tartare / 68
Classic Steak Tartar / 68
Wine Country Pate / 68
cucumber, daikon radish, carrots
spicy soy dipping sauce
chef’s presentation
ciabatta croutons, olive oil, gherkins, dijon mustard
Prosciutto Wrapped Asparagus / 64 balsamic reduction, pecorino romano
hass avocado, brioche toast brioche crouton
Vegan Rolls / 64
Mediterranean Hummus / 64 endive, olive
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
Served Warm Puff Pastries / 64
filled with spinach and comte cheese
Asian Spring Rolls / 72
maine lobster, yuzu dipping sauce
Pan Fried Oysters / 68 curry-mango chutney
Maine Crab Cakes / 80 sauce rémoulade
Asian Beef or Chicken Skewers / 68 ginger, garlic scallion
Seared Beef Tenderloin / 72 red wine onion jam
Wild Mushroom Ragout / 64
goat cheese, truffle oil, puff pastry
Crisp Watsonville Artichoke Hearts / 64 gilroy garlic dipping sauce
Oven Roasted Tomato Tartlet / 60
aged goat cheese, olive oil pesto crouton
Truffle “Grilled Cheese” / 105 brioche toast
Mini BLTs / 68
house smoked bacon, arugula, tomato confit, baguette toast
Mini Reubens / 72
corned beef or pastrami, sauerkraut, swiss cheese, rye bread
Risotto Balls / 66
carnoli rice, parmigiano-reggiano
Assorted Pizzas / 60 per pizza
to include: smoked salmon with crème fraîche and caviar; vine ripened tomato fontina and basil; wild mushroom with parmigiano (10 pizzas maximum)
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
À LA CARTE CARVING STATIONS The following carved items can be added to any Buffet. All serve approximately 25 guests. Chef’s Fee of $150 for two hours of service. Caggiano Pepper Ham / 300 each
honey cured and smoked over sugar maple
Traditional Oven Roasted Turkey Breast / 325 each cranberry sauce, homemade gravy
Line Caught Wild Salmon / 350 each grilled whole
Prime Rib / 350 each
cooked over mesquite, petit sourdough rolls, horseradish crème fraîche
Prime Tenderloin of Beef / 500 each
petit sourdough rolls, horseradish crème fraîche
Roasted Leg of Lamb / 750 each pita bread, yogurt sauce (serves 35-40 people)
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
BUFFET DINNER Minimum of 25 people for all dinner buffets, two hours of service.
Bernardus Buffet 110 per person
Mediterranean Buffet 115 per person
Chef’s Selections of Rolls
Rosemary Focaccia
Soup du Jour Blend Mixed Greens
balsamic-caper vinaigrette
Prosciutto de San Daniel
arugula, shaved parmigiano-reggiano
Pacific Salmon
grilled whole, local garden greens, sauce ravigote
Prime Short Rib of Beef
Citrus Cured Olives
extra virgin olive oil, rosemary, thyme
Jumbo Artichokes
grilled with olive oil, garlic, balsamic vinegar, tomato and arugula aĂŻoli
Greek Salad
hearts of romaine, feta, kalamata olives, rustic herbs
Seared Tuna Salad
whipped potatoes, roasted root vegetables, horseradish cream
niciose potato, frisee, tomato vinagrette
Chocolate Mousse Cake
roasted peppers, feta cheese
Classic Cheesecake Freshly Brewed Regular & Decaffeinated Coffee, Tea & Iced Tea
Stuffed Chicken Breast Classic Paella
clams, shrimp, spanish sausage, chicken, saffron rice
Herb Crusted Rack of Lamb
rosemary roasted potatoes, tzatziki
Baklava Pinenut & Lemon Tarts Freshly Brewed Regular & Decaffeinated Coffee, Tea & Iced Tea
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
BUFFET DINNER Wine Country Buffet / 115 per person Chef’s Selection of Rolls Garden Vegetable Soup
cranberry beans, parsnips and carrots, country-style baguette croutons
Mixed Greens, Apple & Walnut Salad roquefort cheese, fig reduction
Vine Ripened Tomato & Cucumber Salad
sciabica’s lemon olive oil, fennel tops, red wine vinegar
Antipasti Platter:
variety of marinated olives, grilled vegetables, and dried meats
Assorted International Domestic Cheeses dried fruit, toasted nuts
Yukon Gold Potatoes Au Gratin baby leeks and wild mushrooms
Natural New York Steak chimichurri, grain mustard
Fulton Valley Organic Chicken
marinated garlic and rosemary, grilled over mesquite
Seasonal Fruit Tart whipped cream
Vanilla Bean Crème Brulée Freshly Brewed Regular & Decaffeinated Coffee, Tea & Iced Tea
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
BUFFET DINNER By The Sea Buffet / 135 per person Chef’s Selection of Rolls Monterey Bay Seafood Chowder
cockles, dungeness crab, mussels, fennel broth
Tomato, Artichoke & Squid Salad oven roasted tomato vinaigrette
Caesar Salad
parmesan reggiano, croutons
Seafood Cold Bar to Include: Prawns, Oysters on the Half Shell, Dungeness Crab cocktail lemon, cocktail sauce, ginger mignonette
Seafood Skewers
oak grilled, sweet peppers, citrus vinagrette
Steamed Mussels
fennel, garlic crème fraîche broth, grilled ciabatta
Garden Rosemary Potatoes Prime Filet of Beef
red wine jus, horseradish crème fraîche, dijon & whole grain mustard
Buttermilk Chocolate Cake Vanilla Bean Crème Brulée Freshly Brewed Regular & Decaffeinated Coffee, Tea & Iced Tea Seafood Additions: ½ Grilled Maine Lobster / 15 per person drawn butter
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
PLATED DINNER SUGGESTIONS All plated dinners are four courses; please select one first course, one second course, one entrée and one dessert. To add an additional course please add $15 per person. All dinners include chef’s selection of bread and rolls with butter. Freshly Brewed Regular and Decaffeinated Coffee and a selection of Hot Teas.
Appetizer Hand Rolled Pasta
(available for groups of 20 or less only) fava beans, wild mushrooms, buerre fondu
Prime Beef Tenderloin Carpaccio shaved parmesan, baby arugula
New England Crab Cakes sauce remoulade
Tuna Tartare
ginger-lime emulsion, brioche toast points
Summer Melon & Prosciutto
extra virgin olive oil, aged balsamic
Pancetta Wrapped Prawns
herb salad, balsamic reduction
Asparagus
pancetta, farm fresh egg, arugula
Lump Crab Meat & Avocado Tower yuzu lime, basil olive oil
Maine Diver Scallop / +10 per person
white corn “polenta”, garden mâche, black truffle vinaigrette
Chilled Maine Lobster / +12 per person
organic micro greens, avocado mousse, meyer lemon emulsion
Black Truffle Risotto / +60 per person (seasonal)
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
PLATED DINNER SUGGESTIONS Soup Tomato Gazpacho cucumber, basil oil
English Cucumber & Yogurt lemon olive oil, chioggia beet
Salad Organic Field Greens
earthbound farm organic greens, shaved parmesan, aged balsamic vinegar
Bernardus Garden Salad
Roasted Cauliflower
summer beans, carmel valley greens, oven dried tomatoes, sauce ravigote, parmesan crouton
Sweet Corn Bisque
citrus segments, shallot vinaigrette
toasted almonds, curry foam basil-ginger croutons
Portobello Mushroom Soup goat cheese, white truffle oil
Butter Lettuce & Fennel Salad
Wild Mushrooms & Asparagus Salad pecorino romano, black pepper crisp
Chioggia Beet Salad
Asparagus Soup
feta, kalamata olive, citrus vinaigrette
Parmesan Broth Minestrone
romaine hearts, meyer lemon, parmesan croutons
Lobster Bisque
prosciutto de parma, candied pecans, champagne vinaigrette
crème fraiche, asparagus tips garden vegetables chives
Butternut Squash
spiced crème fraîche, candied pecans
Classic Caesar Salad Butter Lettuce Salad Endive Salad
candied walnuts, asian pear, aged balsamic, imported blue cheese
Heirloom Tomatoes & Mozzarella
basil, sciabica olive oil, aged balsamic
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
PLATED DINNER SUGGESTIONS Meal Enhancements House Made Foccacia Bread / 4 per person california olive oil and aged balsamic vinegar
Chef’s Selected Amuse Bouche / 6 per person Formal Water Service / 12 per liter of water
sparkling and still waters, served with guests choice of sliced lemon or lime (charged based upon consumption)
Seasonal Sorbet
(Add to your menu as an intermezzo for an additional $7) Peach Kiwi Lemon Passion Fruit Pear Raspberry Strawberry *The chef recommends adding a splash of champagne to enhance your sorbet. (Champagne charged upon consumption.)
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
PLATED DINNER SUGGESTIONS Groups may offer a choice of two entrees with the following stipulations: The highest price entrée will become the prevailing menu price. Groups with 40 or fewer guests may have a choice of two entrees entrée, tableside. In this case, an additional charge of $20 per person will apply. A minimum of two courses must be served prior to the entrée. Groups of more than 40 may offer a choice of two entrees in advance. Entrée counts are due (5)business days prior to the event and the client must provide a place card indicating individual entrée selection.
Entrée Garden Vegetable Cannelloni / 85 per person
wild mushrooms, pine nuts, parmesan-garlic sauce
Ravioli du Royans / 85 per person
bloomsdale spinach, garlic, parmesan reggiano
Wild Mushroom Risotto / 85 per person garden vegetables, spicy arugula
Sonoma Valley Natural Chicken / 88 per person tomato-garlic confit, torpedo onion sauce
Wild Salmon / 92 per person
slow baked, olive oil, garden herbs, citrus vinaigrette
Liberty Duck Breast / 98 per person almond wood smoked, grilled over oak
California Sea Bass / 105 per person sciabica olive oil, coarse sea salt
Yellow Fin Tuna “Au Poivre” / 105 per person bloomsdale spinach, yuzu emulsion
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
PLATED DINNER SUGGESTIONS Entrées Continued Seared Halibut / 105 per person braised fennel, herb salad
Seared Day Boat Scallop / 108 per person apple parsnip purée, wild mushroom
Colorado Lamb / 110 per person
almond wood grilled, rosemary-garlic jus
Rack of Veal / 115 per person
pan seared, thyme, ”grandmere” style vegetables
Prime Filet of Beef / 115 per person mesquite grilled, red wine jus
Prime Short Rib of Beef / 118 per person
red wine braised, oven roasted root vegetables, horseradish crème fraiche
Combination Entrée Marinated Chicken & Pan Seared Salmon / 105 per person Roasted Halibut & Creamy Scampi Style Shrimp / 115 per person Grilled New York Steak with Prawns / 130 per person Grilled Filet of Beef, Maine Scallop, red wine sauce / 135 per person Prime Beef Tenderloin & Half Maine Lobster / 140 per person
Chef’s Cheese Plate Three Artisinal Cheeses / 16 per person
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
PLATED DINNER SUGGESTIONS Dessert Warm Chocolate Truffle Cake
vanilla bean ice cream, chocolate sauce
Valrhona Chocolate Mousse espresso anglaise
Graham Cracker & Marshmallow “S’Mores” chocolate sauce
Lemon Mousse Bombe mint, berry purée
Les Gianduja
caramel, hazelnut, banana ice cream
Seasonal Fruit Tart
almond cream, vanilla bean ice cream
Dark Chocolate Mousse Bombe crème brûlée, raspberry sauce
Chocolate Caramel Tart lemon cream, hazelnut
Tiramisu Strawberry Shortcake mint, whipped cream
Almond- Pear Tart
vanilla or honey ice cream
Caramelized Pear with Shortbread
vanilla, rosemary, or cinnamon ice cream
Pumpkin Pie
whipped cream
Pumpkin Ice Cream
hazelnut cake, toasted meringue 20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
PLATED DINNER SUGGESTIONS Dessert Enhancements Assorted Biscotti / 60 per dozen Hand Rolled Chocolate Truffles / 48 per dozen Assorted Cookies / 46 per dozen Chocolate Dipped Strawberries / 66 per dozen (seasonal)
Bowl of Mixed Berries or Seasonal Fruit & Crème FraÎche / 60 per bowl (serves 10)
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
HOSTED BAR SELECTIONS All bars include a bartender fee of $25 per hour with a 3-hour minimum. A $300 minimum per bar will be applied. Full wine list available upon request.
Specialty Bar
Imagine a bar full of premium ingredients and staffed by a trained mixologist offering all of the classic cocktails as well as a selection of premium signature cocktails and other exciting libations.
Signature Cocktails
Have the mixologist create a custom cocktail for your event. With the mixologist’s creative and innovative ideas we are sure to find something extra special for your next function.
Bar Enhancements / 12 per drink ($25 per hour bartender fee applies) Bloody Mary Bar
classic bloody marys, tomato juice, vodka, hot sauce, worcestershire sauce, salt and pepper, celery garnish
Mimosa & Belini Bar
sparkling wine, fresh squeeze orange juice, peach purĂŠe
House Selections / 9 per drink Deluxe Brands / 10 per drink
Ketel One Vodka, Herradura Blanco Tequila, Tanqueray Gin, Captain Morgan Rum Johnny Walker Red, Makers Mark Whiskey
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
Premium Brands / 11 per drink
Grey Goose Vodka, Patron Silver Tequila, Hendrick’s Gin, Mount Gay Rum, Chivas Scotch, Knob Creek Whiskey
Domestic Beer / 6 each Budweiser, Bud Light
Imported & Microbrew Beer / 7 each
Heineken, Stella Artois, Amstel Light, Anchor Steam, Newcastle, Hoegaarden, Corona
Non-Alcoholic St. Pauli Beer / 16 each Soft Drinks / 4 each Mineral Waters (Sparkling & Still) / 5 each Odwalla Juices / 6 each
Cordials
A Fine Selection of After Dinner Cordials and Liqueurs Amaretto Di Saronno, Kahlua, Frangelico, Romana Sambuca, Bailey’s Irish Cream Starting at $12 per drink
Cognacs Courvoiser VSOP / 12 per drink Martell Cordon Bleu / 20 per drink Hennessy XO / 25 per drink Remy Martin XO / 30 per drink
20% service charge and 7.50% sales tax will be added to all menu prices. Menu items are subject to change based on seasonality and availability.
415 West Carmel Valley Road, Carmel Valley, CA 93924 | bernarduslodge.com | 888.648.9463 Bernardus Lodge
@BernardusLodge