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
Extend your bar package for an additional hour—$5 per person, based on the event’s final guarantee. Subject to applicable 7% sales tax and a customary 22% service charge. All items subject to change based on availability.
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
A dditional U pgrades
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
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
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
Custom table linens, napkins and chair covers available on request at an additional rental cost. Additional staff setups, miscellaneous decorations and clean-up fees may incur an additional fee All food and beverage is subject to 22% service fee and 7% tax. Any additional add-ons may also be subject to applicable service fee and taxes.
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
DECORATIONS
MDM ENTERTAINMENT
773-253-4986
POSH PARTY RENTALS
773-948-0952
AGS EVENT CREATIONS
773-865-6706
CHICAGO WEDDING
DECORATION
847-773-5343
Preferred Vendors
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
LIVE BANDS
THE WALK-INS
708-257-8424
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 847-208-1068
Outside vendors are welcome. All outside vendors must provide a valid certificate of insurance. Chevy Chase Country Club is located in Lake County. You must obtain your marriage license from the courthouse in Waukegan, Illinois: County Clerk’s Office
18 N. County Street Suite 101, Waukegan, IL 60085