Chevy Chase Wedding Package

C hevy C hase C ountry C lub

THE HISTORIC GRAND BALLROOM

Newly renovated in 2016, the historic Grand Ballroom maintains its original charm from the 1920s.

• Accommodates up to 500 guests

• 6,000 square-foot hardwood dance floor

• 5,000 square-foot patio for elegant ceremonies overlooking the golf course

• Vaulted ceilings

• Large vintage horseshoe bar

• Advanced presentation technology

• Large private bridal suite

DEVONSHIRE ROOM

This newly renovated room combines elegance and a contemporary feel.

• Accommodates up to 220 guests

• 4,000 square-foot hardwood dance floor

• Large windows overlooking the golf course allow for natural sun and moon light

• Advanced presentation technology

• Patio areas for social hour and cocktail reception

• Private bridal suite

ON-SITE CEREMONIES

Grand Ballroom Patio

5,000 square-foot patio space, seats up to 400

1st Tee

On beautiful Traditions Golf Course, seats up to 300

Grand Ballroom

Indoor in the Grand Ballroom Abbey, seats up to 220

Devonshire

Indoor ceremony with scenic views of the golf course, seats up to 280

Y our A ll I nclusive W edding P ackage

ENJOY CHEVY CHASE COUNTRY CLUB’S ALL INCLUSIVE WEDDING PACKAGE. FROM OPEN BAR TO YOUR WEDDING CAKE, WE HAVE YOU COVERED!

WHAT’S INCLUDED

PREMIUM OPEN BAR (FOUR HOURS)

For all guests age 21 and over

PREMIUM LIQUOR | BEER | WINE | AFTER-DINNER CORDIALS

BUTLER PASSED HORS D’OEUVRES

Served during cocktail hour

COMPLIMENTARY CHAMPAGNE TOAST

For all guests age 21 and over

THREE COURSE DINNER

CHOICE OF SOUP OR SALAD | DINNER ROLLS | ENTRÉE | STARCH | VEGETABLE | WEDDING CAKE

UNLIMITED WINE SERVICE DURING DINNER

For all guests age 21 and over

FRONTERA (HOUSE WINE)

CABERNET SAUVIGNON | MERLOT | PINOT NOIR | MALBEC | MERITAGE (RED BLEND)

CHARDONNAY | PINOT GRIGIO | SAUVINGNON BLANC | RIESLING | WHITE ZINFANDEL

CUSTOM WEDDING CAKE (LOVIN’ OVEN)

OR

TOP TIER & SWEETS TABLE (CENTRAL CONTINENTAL BAKERY) + $3 per person

SET UP & LINENS

WHITE OR IVORY FLOOR LENGTH LINENS | WHITE OR IVORY NAPKINS | CHIAVARI INSPIRED CHAIRS

ROUND & RECTANGULAR TABLES | PLACE SETTINGS | TABLE NUMBERS | MIRRORS | VOTIVES | ARCH

Y our B ar P ackage

COMPLIMENTARY CHAMPAGNE TOAST

RED & WHITE BOTTLE SERVICE DURING DINNER

PREMIUM OPEN BAR FOR FOUR HOURS

For all guests age 21 and over

DRAFT BEER ROTATING SELECTION

AMERICAN BOTTLED & INTERNATIONAL BOTTLED BEER

MILLER LITE | COORS LIGHT | BUD LIGHT

BUDWEISER | BLUE MOON | SAM ADAMS

CORONA | HEINEKEN | AMSTEL LIGHT

STELLA ARTOIS | GOOSE ISLAND 312

SODA | JUICE | MIXERS

PREMIUM LIQUORS

TITO’S VODKA | ABSOLUT VODKA | BACARDI RUM

CHRISTIAN BROS BRANDY | J&B SCOTCH | DEWAR’S SCOTCH

JIM BEAM | SMIRNOFF VODKA | KAHLUA | JOSE CUERVO TEQUILA

BEEFEATER GIN | BOMBAY GIN | TANQUERAY GIN | CANADIAN CLUB

SEAGRAM’S 7 | JACK DANIELS | DK AMARETTO | FLAVORED SCHNAPPS

BAILEY’S IRISH CREAM | CAPTAIN MORGAN | SEAGRAM’S VO | MALIBU RUM

GLENLEVIT 12YR SINGLE MALT SCOTCH | STOLI VODKA | FIREBALL WHISKEY

GREY GOOSE VODKA | KETEL ONE VODKA | PATRON SILVER TEQUILA

EFFEN VODKA | JOHNNIE WALKER RED | JOHNNIE WALKER BLACK

MAKER’S MARK | CHIVAS REGAL SCOTCH | BOMBAY SAPPHIRE

DISARONNA AMARETTO | BULLEIT BOURBON | DRAMBUIE

COURVOISIER COGNAC | REMY MARTIN | CROWN ROYAL

FRANGELICO | SAMBUCA ROMANA WHITE

SOUTHERN COMFORT | GRAND MARNIER

WOODFORD RESERVE | B&B

B utler S tyle H ors D’ oeuvres

BUTLER STYLE HORS D’OEUVRES

Choose four

BRUSCHETTA

PRIME RIB PITA DELIGHT

MANGO MARGARITA SHRIMP

BEEF WELLINGTON

SOUTHWEST EGGROLLS

BRIE & PEAR PURSE

TOMATO MOZZARELLA CAPRESE SKEWER

PROSCIUTTO WRAPPED ASPARAGUS

SALMON MOUSSE AND RED CAVIAR SPOON

CRABMEAT AND AVOCADO

SALMON MOUSSE SALAD MINI CONES

VEGETABLE SPRING ROLL

SPANAKOPITA

ITALIAN MEATBALLS WITH MARINARA SAUCE

SHRIMP SPRING ROLL

BACON WRAPPED DATES

TERIYAKI CHICKEN SKEWER

COCKTAIL FRANKS IN PUFF PASTRY

PASSED OR PLATED

BACON WRAPPED SCALLOP

SHRIMP COCKTAIL

MINI CRAB CAKES

CHILLED SHRIMP SHOOTERS

GUACAMOLE, PICO DE GALLO, SHREDDED CHEESE & SOUR CREAM IN CHAMPAGNE GLASS

D isplayed H ors D ’ oeuvres

DISPLAYED HORS D’OEUVRES

50 pieces

HUMMUS CROCK

Drizzled with olive oil, served with baked pita chips

HOUSE-BLENDED WISCONSIN BAR CHEESE

With Parmesan twists, flat breads & crackers

ARTICHOKE DIP

With Parmesan twists, flat breads & crackers

VEGETABLE & CHEESE ANTIPASTO

Roasted peppers, olives, artichoke hearts & a selection of Italian cheeses (add Italian meats)

FRESH VEGETABLE CRUDITE WITH DIP

CUBED CHEESE & CRACKERS

Cheese cubes with crackers

VERTICAL VEGETABLE VASES

Crisp vegetables displayed vertically in clear glass vases, accompanied by ranch, fresh spinach or blue cheese dips

INTERNATIONAL CHEESE DISPLAY

A selection of cheese cubes with crackers

TIERED PRESENTATION OF BRUSCHETTA

TOMATO CAPRESE

Mozzarella cheese, roma tomato, roasted red and yellow peppers, chopped basil, red onion, olive oil and balsamic vinaigrette

RAW BAR

East & West Coast Oysters | King Crab Legs | Large Chilled Shrimp | Clams

Seafood Salad on crostini | Ceviche with tortilla chips and garlic bread

Served with horseradish, cocktail sauce, hot mustard and butter

M ain E ntrées

There is a per person charge for multiple entrées.

CHICKEN

ROSEMARY CHICKEN

Roasted bone-in chicken breast with rosemary sauce

CHICKEN PICCATA

Sautéed boneless breast of chicken finished in a white wine, lemon, butter and caper sauce

CHICKEN MARSALA

Sautéed boneless breast of chicken finished in a sweet marsala wine mushroom sauce

CHICKEN FLORENTINE

Oven roasted chicken breast, stuffed with sautéed spinach, mozzarella and feta cheese, topped with bèchame

CHAMPAGNE CHICKEN

Sautéed boneless breast of chicken finished in a creamy champagne sauce

SEAFOOD

ATLANTIC SALMON

Grilled filet of Atlantic salmon finished with herbal butter and dill cream sauce

GROUPER

Fresh baked Grouper encrusted with shrimp mousseline finished with garlic cream sauce

MAHI MAHI

Pan roasted Mahi Mahi finished with orange-butter glaze sauce, topped with mango salsa

WHOLE LOBSTER

1.25 lb whole lobster grilled or steamed and served with drawn butter

M ain E ntrées

BEEF

SIRLOIN OF BEEF

Charcoal grilled sirloin steak finished in a demi-glace merlot reduction

NEW YORK STRIP

New York strip steak demi-glaced in a shiitake mushrooms and cabernet reduction

FILET MIGNON

Grilled beef tenderloin finished with burgundy demi-glace

NEW ZEALAND RACK OF LAMB

Broiled New Zealand rack of lamb, marinated with Dijon mustard and herbed breadcrumbs, finished in a Rosemary demi-glace

VEGETARIAN VEGETARIAN LASAGNA

Fresh vegetables and lasagna sheets finished in a vegetarian marinara sauce

PENNE ESTIVE

Penne pasta with crushed tomatoes, roasted red pepper, eggplant, garlic, fresh basil, extra virgin olive oil, Monterrey Jack cheese and heavy cream

FRESH GRILLED VEGETABLE PLATTER

Fresh sauteed garden vegetables with vegetable gravy sauce served with pasta

EGGPLANT PARMESAN

Breaded and sautéed eggplant with marinara sauce, broiled and topped with Parmesan and mozzarella cheese

PASTA PRIMAVERA

Penne pasta with California blend vegetables and marinara sauce

D uet E ntrées

DUET ENTRÉES

ATLANTIC SALMON & CHICKEN

Grilled filet of Atlantic salmon with dill cream sauce and sautéed boneless breast of chicken finished with choice of sauce (Piccata, Marsala or Champagne)

SIRLOIN OF BEEF & CHICKEN

Charcoal grilled sirloin steak finished in a demi-glace merlot reduction and sautéed boneless breast of chicken finished with choice of sauce (Piccata, Marsala or Champagne).

SIRLOIN OF BEEF & ATLANTIC SALMON

Charcoal grilled sirloin steak finished in a demi-glace merlot reduction and grilled filet of Atlantic salmon finished with herbal butter and dill cream sauce.

FILET MIGNON & CHICKEN

Grilled beef tenderloin finished with burgundy demi-glace and sautéed boneless breast of chicken finished with choice of sauce (Piccata, Marsala or Champagne)

FILET MIGNON & ATLANTIC SALMON

Grilled beef Tenderloin finished with burgundy demi-glace and grilled filet of Atlantic salmon finished with herbal butter and dill cream sauce

CHILDREN

CHILDREN’S PLATE

Crisp chicken tenders with french fries and chef’s choice of fruit

VENDOR

VENDOR MEAL

Entrée selection and soda package included upon request.

S alad C ourse

CHOOSE BETWEEN SOUP OR SALAD.

UPGRADE TO BOTH SOUP AND SALAD FOR $3.50 PER PERSON

Choose One

CHEVY CHASE HOUSE

Mixed greens with tomato, cucumber, carrots, red cabbage and artichokes Choice of two dressings

CLASSIC CAESAR

Romaine lettuce, herbed croûtons, shaved Parmesan cheese with Caesar dressing

WEDGE

Iceberg wedge topped with tomatoes, bacon, crumbled bleu cheese with creamy ranch dressing

GREEK

Romaine lettuce, black olives, feta cheese, Bermuda onions, tomatoes with balsamic dressing

SPINACH

Baby spinach, tomatoes, cranberry with poppyseed dressing

ARUGULA WITH PEAR

Arugula and spring mix with poached pear, strawberries, goat cheese, cranberries and candied walnuts with raspberry vinaigrette

SOUTHWEST CUCUMBER WRAP SALAD

Chopped lettuce, diced red onion, cherry tomato, cucumber and roasted corn topped with tortilla chips and cucumber wrap

S oup C ourse

Choose One

BEEF BARLEY

CREAM OF MUSHROOM

CREAM OF BROCCOLI

POTATO LEEK

CREAM OF CHICKEN

TOMATO & BASIL BISQUE

MINESTRONE

LEMON CHICKEN WITH RICE

ITALIAN WEDDING

BUTTERNUT SQUASH

CRAB BISQUE

A ccompaniments

STARCH

Choose One

GARLIC MASHED POTATO

ROASTED RED PEPPER MASHED POTATO

DOUBLE BAKED POTATO

RED ROASTED POTATO

RICE PILAF

POTATO BASKET +$1 PER PERSON

LOADED BAKED POTATO +$1 PER PERSON

VEGETABLE

Choose One

ROASTED BABY VEGETABLES

ASPARAGUS BUNDLE

HONEY MAPLE GLAZED CARROTS

GREEN BEAN BUNDLE

SAUTÉED SPINACH AND ROASTED CHERRY TOMATOES

BROCCOLI

S weets

CLASSIC SWEETS TABLE PACKAGE

APPLE STRUDEL | BROWNIES | CANNOLI | CHOCOLATE DIPPED STRAWBERRIES |

DECORATED CHEESECAKE | FRESH FRUIT TARTS | KEY LIME TARTS | ASSORTED KOLACKY | NAPOLEANS | PRALINE ROULETTES | FRESH FRUIT BASKET | SMALL STRAWBERRY TREE

SUNDAE BAR PACKAGE

CREAMY VANILLA ICE CREAM WITH CHOCOLATE | CARAMEL AND WHITE CHOCOLATE SAUCES | WHIPPED CREAM | MINI MARSHMALLOWS | COCONUT FLAKES |

CRUSHED SNICKERS | HEATH BARS | M&MS | REESE’S PIECES | OREOS

BROWNIE BAR PACKAGE

COOKIES AND CREAM | CHOCOLATE MINT | DOUBLE CHOCOLATE CHIP | PEANUT BUTTER & BLONDIES SERVED WITH CHOCOLATE, CARAMEL STRAWBERRY AND WHITE CHOCOLATE SAUCES

CROQUEMBOUCHE OR CHOCOLATE STRAWBERRY TREES

SMALL, SERVES 30-40 | LARGE, SERVES 70-80 | X-LARGE, SERVES 115-120

A LA CARTE SWEETS

BROWNIES | KOLACKY ASSORTMENT | MINIATURE ECLAIRS | SCHNECKEN | STRUDEL | TARTS |

CINNAMON STICKS | BEES DECORATED CHEESE CAKES | CREAM PUFFS | DEMI LUNES | NAPOLEANS | RUMBALLS | STRAWBERRY MOUSE CREAM PUFFS

BAKLAVA | CAKE SLICES | CANNOLI | CHOCOLATE BANANAS | CHOCOLATE DIPPED STRAWBERRIES | CREAM PUFF SWANS | FROGS | LEMON SQUARES | PEACH COBBLER | PETIT FOURS

CUPCAKES

YELLOW | CHOCOLATE | WHITE | BANANA | LEMON SPICE | RED VELVET

DECORATED WITH BUTTERCREAM FROSTING AND CHOICE OF FILLINGS CAKE POPS

RED VELVET | YELLOW | BROWNIE | CHOCOLATE | WHITE CHOCOLATE

Cake provided by Lovin Oven Cakery.

L ate N ight S nacks

LATE NIGHT SNACKS

MINI BURGER SLIDERS

Served with ketchup & mustard

SOFT JUMBO PRETZELS

Served with a trio of mustards

CRISPY THIN CRUST PIZZA

Choose cheese, sausage, pepperoni or vegetarian

WALKING TACO STATION

Ground beef, fritos, cheese, sour cream, salsa, japapeños

HOT DOGS

Served with condiments

POPCORN BAR

Assorted popcorn with toppings

POTATO STATION

Variety of fries with assorted toppings

MACARONI AND CHEESE STATION

With assorted toppings

CHICKEN TENDERS

With assorted dipping sauces

OUTSIDE VENDOR TABLE

(table, serving utensils, plates, napkins and condiments if necessary)

C hevy C hase C ountry C lub

FOOD AND BEVERAGE MINIMUMS FOR FRIDAY & SATURDAY EVENING EVENTS

Saturday - Devonshire Room $16K minimum | Grand Ballroom $22K minimum

F&B minimums are subject to 22% service fee and applicable sales tax

MINIMUM GUEST COUNTS

Devonshire Room - Friday evening 125, Sunday evening 100

Grand Ballroom -Friday evening 175, Sunday evening 150

DEPOSIT

A $2,000 deposit and signed contract is required to lock in your wedding date. Your deposit will count towards your final balance. Chevy Chase charges a $1,000 security deposit. If no damages to the facility are incurred, security deposit is refunded ONE week after event.

SERVICE STYLES

Chevy Chase traditional service included

SET UP (INCLUDED)

SET UP AND BREAK DOWN

ROUND OR RECTANGULAR BANQUET TABLES

CHIAVARI INSPIRED CHAIRS

WHITE OR IVORY TABLE LINENS

WHITE OR IVORY NAPKINS

PLACE SETTINGS

CHAMPAGNE FLUTES

TABLE NUMBERS

VOTIVE CANDLES

TABLE MIRRORS

CAKE KNIFE AND SERVER

UPGRADES

BISTRO COCKTAIL TABLES WITH LINEN $40

COLORED POLY NAPKINS $1

HOTELS

THE WESTIN NORTH SHORE

CHICAGO

847-777-6500

COURTYARD BY MARRIOTT

847-634-9555

SPRINGHILL SUITES

847-793-7500

HAMPTON INN

847-478-1400

DJ SERVICE

AN ENCHANTED EVENING

847-490-1000

KEITH CHRISTOPHER

ENTERTAINMENT

847-278-1080

AMP EVENT PROFESSIONALS

630-267-3576

LIVE BANDS

THE WALK-INS

708-257-8424

DECORATIONS

MDM ENTERTAINMENT

773-253-4986

POSH PARTY RENTALS

773-948-0952

AGS EVENT CREATIONS

773-865-6706

FLORISTS

BLUE DAISY FLORAL & DESIGN

847-590-8775

BUSSE’S FLOWER & GIFTS

847-259-2210

FABBRINI’S FLOWERS

847-885-2000

FLOWERS BY KH

224-578-1377

SYLVIA’S FLOWERS

847-255-4680

OFFICIANTS

REV. DR. ROBERT DAVIS

847-367-4060

JUDGE MICHAEL JORDAN

847-724-3502

REV. PHIL LANDERS

630-628-3500

REV. WILLIAM SHERMACH

312-213-1005

PHOTOS & VIDEO

SOMETHING BLUE

PHOTOGRAPHY & DESIGN

224-558-6854

TIMOTHY WHALEY & ASSOC

630-271-1737

ESSENCE PHOTOGRAPHY

888-777-7011

PIANIST

MARK HOFFMAN

847-222-0366

TRANSPORTATION

A-STARS LIMO

708-388-1515

MAKEUP & HAIR ARTISTS

DROP BY GORGEOUS

312-521-0152

BRIDAL BEAUTY ASSOCIATES

888-511-7138

FACES BY NIKKI

312-593-5777

HAIR ARTISTRY BY EVELYN

847-204-9517