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Wedding Menu

Check HERE to read about Policies, Guarantees and Contract

 

Sit Down Dinners
Choice of Three Entrees
Beef

Roast Prime Rib of Beef Au Jus 10 oz.

New York Cut Sirloin served with Sautéed Mushroom

Filet Mignon served with Béarnaise Sauce

Petite Filet Mignon and Three Jumbo Shrimp

 

Poultry

Chicken Kiev - breast meat filled with garlic herb butter

Roasted Stuffed Boneless Breast of Chicken

Chicken Michael - breast meat stuffed with ham and swiss cheese served with a burgundy currant sauce

Chicken Picatta - served with pine nuts, capers, onion and white wine sauce

Feta Chicken- grilled chicken served with Feta cheese and tomatoes

 

Seafood

Seafood Fettuccine - Shrimp and Sea Scallops served on a bed of Fettuccine Alfredo

Fresh Grilled Filet of Salmon with Mango Salsa or Picatta Sauce

Broiled Seafood Platter - Shrimp, Sea Scallops and Haddock

 

Veal

Fresh milk fed Veal Parmigiana

Veal Oscar - our tender fresh veal sautéed and served with asparagus, crabmeat and béarnaise sauce
 

The above dinners include: Soup, Garden Fresh Salad, Fresh Vegetable, Rice or Potato, Dinner Rolls,

Relish Dish, Beverage and Ice Cream with your cake.

 

Buffet # 1

Selection of 4 Salads

Selection of 1 Potato

Selection of 1 Fresh Vegetable

Selection of 3 Hot Entrees

 

Buffet # 2

Selection of 5 Salads

Selection of 1 Potato

Selection of 1 Fresh Vegetable

Selection of 4 Hot Entrees

 

Buffet # 3

Selection of 5 Salads

Selection of 1 Potato

Selection of 2 Fresh Vegetables

Selection of 4 Hot Entrees

Steamship Roast of Beef Au Jus
 

All above buffets include Italian roll and butter, coffee, tea or milk and ice cream

with your wedding cake.

Note: You can substitute a sliced meat and cheese tray for any hot dish on the menu.

 

Salad Selections

Gran-View House Salad

Macaroni Salad

Potato Salad

Tri-colored Pasta Salad

Pickle and Olive Tray

Raw Vegetables and Dip

Italian Green Bean Parmigiana

Raw Vegetables in Vinaigrette

Apple Waldorf Salad

Broccoli Walnut Salad

 

Potato Selections

Mashed Potato

Escalloped Potatoes

Garlic Red-Skinned Potatoes Mashed

Oven Browned Potatoes

Rice Pilaf

Parsley Buttered Potatoes

Sweet Potatoes

 

Fresh Vegetable Selections (selection depends upon season)

Broccoli

Cauliflower

Honey Glazed Carrots

Green Bean Almondine

Fresh Baked Beans

Fresh Seasonal Vegetables:

Asparagus

Summer Squash

Acorn Squash

 

Entree Selections

Baked Stuffed Chicken Breast-served with an apple mulled wine sauce

Baked Lasagna

Vegetarian Lasagna

Chicken Cordon Bleu-served with Burgandy currant sauce

Chicken Kiev-served with poulet sauce

Chicken Marco Polo-served with poulet sauce

Chicken Marsala-served with lemon marsala butter sauce

Chicken Parmigiana

Chicken Picatta-served with pine nuts, capers, onion and white wine sauce

Tortellini Alfredo

Tortellini Alfredo Primavera

Swedish or Italian Meatballs

Baked Cod, Haddock or Tilapia - available cracker crumb, broiled or blackened

Hot Sliced Ham with Bourbon Stone Fruit Sauce

Seafood Tortellini Alfredo

 

Entree Selection at an Additional Price per Person:

Steamship Roast or Roast Top Round of Beef (carved)

Roast Prime-Rib of Beef Au Jus

 

Hors D'oeuvres 1 Hour Before Dinner

Crudités (assorted raw vegetables and dip)

Assorted Cheese, Fruit and Crackers

 

Choice of 3 cold hors d'oeuvres

Choice of 2 hot hors d'oeuvres

 

Choice of 4 cold hors d'oeuvres

Choice of 3 hot hors d'oeuvres

 

Ice Sculptures

Swan Ice Sculpture with Fresh Fruit

Bride and Groom Sculpture with Fresh Fruit

 

Cold Hors D'oeuvres Selections:

Vegetables and Dip

Assorted cheeses with fruit

Deviled Eggs

Pâté with crackers

Assorted Canapés (egg, chicken salad, tuna, ham and cream cheese)

Ham and Cheese Pinwheels

Stuffed Cherry Tomatoes

Stuffed Celery Sticks

Ham and Pineapple Picks

Stuffed Marinated Tortellini with Italian Sausage on a bamboo skewer

Shrimp Cocktail - Market price

Lox and Bagels – Market price

Fresh Fruit in season

Rolled Cappicolla

 

Hot Hors D'oeuvres Selections

Coconut Chicken with Orange Marmalade Vodka Sauce

Chicken Wings

Chicken Tenders

Chicken Teriyaki Skewers

Italian Sausage in a marinara sauce

Swedish or Italian Meatballs

Stuffed Mushrooms

Cocktail Franks

Cocktail Quiche

Seasoned Potato Skins

White Pizza

Nachos

Marinated Beef Kabobs with peppers and onions on a skewer

Steamed Clams - Market price

Baked Brie with toasted French bread

Cocktail Calzones

Fresh sea scallops wrapped with bacon

Spanokopita

 

Hors D'oeuvres Reception (Food out for 2 hours)

I. Gran-View House Salad Station

Station with Steamship Roast Beef or Top Round of Beef

Hot and Cold Hors D'oeuvres Station

3 cold hors d'oeuvre selections

3 hot hors d'oeuvre selections

Coffee and Tea Station

II. Gran-View House & Caesar Salad Station

Station with Steamship Roast of Beef or Top Round Beef

Hot and Cold Hors D'oeuvres Station

4 cold hors d'oeuvre selections

4 hot hors d'oeuvre selections

Coffee and Tea Station

 

Additional Stations:

Pasta Station:

Assorted pastas and sauces heated to order on site

Pasta station with sausage and meatballs

Seafood Station:

Shrimp Louis, Grilled Salmon and Sea Scallops wrapped with Bacon

Dessert Station - Assorted mini desserts

Wine Station (Priced according to selections)

 

Open Bar

The most cost effective way to manage your open bar, would be to offer draft beer,
wine by the glass and soda by the glass, with liquor sold by the bottle.
We would place a cap on your bar, so that you have control over how much is spent.

 
Kegs of Beer Each keg serves 190 – 12 ounce Drafts

Genesee, Genny Light, Pabst, J. W. Dundee

Coors Light, Miller Lite

Molson Canadian, Killians, Foster, Yuengling

Sierra Nevada

1/6 Barrels Sam Adams, Seasonal Harpoon IPA, Log Trail or UPU

 

Wine and Soda

Wine by the glass

Soda by the glass

 

Liquor

The Host purchases full liter bottles of liquor, this includes drinks, mixers and staff.
The Gran-View will use measured pourers on the bottles which provide 34 drinks per bottle.
The Host is only charged for amount consumed from each bottle.

Bottled Beer
Champagne & Wine Service
Punches

Whiskey Sour Punch

Daiquiri

Screwdriver

Tom Collins

Gin or Vodka Tonic

Piña Colada

Strawberru Daiquiri

Margarita

Non-Alcoholic

Policies, Guarantees and Contract

Guarantee
All functions will need a firm guarantee as to the numbers attending 48 hours prior to the occasion. This guaranteed number is the minimum number that will be billed. Any extra guests will be billed on a per person basis.

Note:
The minimum required for the use of Marco's Sunset Dining Room is 125 people. The room will be reserved for the day for your reception. The Gran-View reserves the right to book outdoor receptions, reunions, and company parties.

Length of Reception
The Gran View will allow a five-hour period from the end of dinner, which is essentially cake cutting, and for dancing. If the party would like to continue, there will be a $100.00 surcharge per hour.

Children
We offer a 50% discount on children 10 and under. In addition: we will not charge you for children under three years old.

Swimming Pool Cocktail Party
If you would like to have a Cocktail party poolside for your guests prior to Bridal party arrival there will be a $200.00 setup fee.

Captain Nick’s and Patio Cocktail Party
For earlier weddings this area can be available till 4:30 in the afternoon. There will be a $200.00 setup fee applied.

Off Premises Catering
All functions catered off premises will be subject to a minimum 20% catering charge on existing pricing structures. Unusual catering jobs, such as Island catering will be subject to higher fees and will be priced according to the degree of difficulty.

Bride and Groom Complimentary Room
A Jacuzzi suite will be complimented to the bride and groom on the night of the wedding. This complimented room is non-transferable and is not refundable in case of non-use.

Deposits
Deposits will be required on all wedding receptions. A $1,000.00 deposit will be required upon booking the function date and an additional $1,500.00 deposit will be required six months prior to the function date. Deposit will be applied to the cost of the Reception. Deposits are nonrefundable.

Payment
An estimate of the final bill will be done at our last meeting, the week of the wedding. This bill will be done based on your guarantee and bar estimate. Ninety percent of the estimate will be due at the final meeting with the balance paid either the night of the wedding or the following morning.

Wedding Ceremonies
There will be a $250.00 set up fee for wedding ceremonies performed at the Gran-View. In addition, if you would like chairs for the ceremony, there will be a $1.50 charge per chair including setup.

Lodging
Once the Gran-View has received your deposit, we will book your Jacuzzi suite and open a group booking in our computer. This will allow your guests to reserve rooms at a better rate structure up through the day of the reception. If you would like us to reserve a group of rooms for your reception you will need to call the Hotel and request that inventory be put into your group booking. All unused inventory will be released four weeks prior to the reception. The cancellation policy is 24 hours prior to arrival. A two night minimum policy is not required.

Planning Schedule

First Meeting – The first meeting gives us a chance to meet each other, I usually do not take many notes. It is primarily an information and idea session.

Second Meeting – The second meeting is our planning session. This meeting will allow me to take detailed notes about your wedding. We will establish your time line, a vendor list, linen colors, menu and bar selections and discuss what items you will be bringing for the setup.

Final Numbers – Usually about three weeks prior to the wedding you would call me with your final numbers. They should be very accurate. We will do two things.
1) Establish our final meeting time and date
2) I will create and email your final seating chart.

Final Meeting – Our final meeting is usually early the week of your wedding. At this meeting we will review all of our notes on your wedding, you will bring me your seating chart, and all of the items that the Gran-View will need to set your wedding

Lou's Schedule – Except for major holidays or special functions I take Sundays off. My meeting schedule is very flexible often meeting in the evenings or on Saturdays. In season I often will not return calls on weekends for I am working events.

 

 

Updated July 2, 2015. Prices are subject to change.

 

Ice sculpture

 

Restaurant

 

Banquit Hall

 

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