Wedding Packages

Congratulations on your upcoming wedding!

Set atop Nob Hill, The Ritz-Carlton is housed in one of San Francisco’s finest examples of
Neo-classical architecture, originally built in 1909. We are the city's only hotel to capture both
Mobil Travel Guide’s Five Stars and the American Automobile Association’s Five Diamonds – the hospitality industry's most distinguished awards. In the tradition of The Ritz-Carlton Hotels, we design weddings and receptions from the most lavish affair to private, intimate occasions, while always offering an uncompromising level of personal service and attention to detail.

Large celebrations (150 guests or more) take place in the Ballroom, used in tandem with the adjacent galleries.  Each elegantly appointed gallery is perfect for cocktails and hors d’oeuvres with spacious, high vaulted ceilings, ornate woodwork, large oil paintings and silk-covered walls. Seated receptions follow in the Ballroom; a sizable and regal space that can be partitioned into smaller venues.

There are nine additional event spaces on the second and third levels of the hotel. These beautifully decorated rooms can be used for private rehearsal dinners, small receptions and brunches.

The Terrace Restaurant accommodates receptions up to 120 guests Tuesday through Saturday. For outdoor ceremonies and receptions, The Terrace Courtyard features a beautiful red- brick courtyard, which has a lovely cityscape and is enclosed by an impeccably manicured garden of roses, lavender and ivy.  Glass topped tables with umbrellas and wrought iron chairs dot the courtyard.

After the celebration there is no need to rush off. The bride and groom can relax in a newly renovated Suite and be whisked off to the airport the next day by the hotel arranged limousine service!

We look forward to the honor of assisting you with planning this once-in-a-lifetime celebration and creating a magical event for you, your family and friends.

The Ritz-Carlton, San Francisco
Catering Department
(415) 296-7465

 


Enclosed is a sample of our wedding packages:

2008 Wedding Packages

Congratulations on your upcoming wedding celebration!

All of our wedding packages include:

A Wedding Specialist from The Ritz-Carlton, San Francisco

Choice of Two Specialty Linens, Specialty Chargers and Five Votive Candles per Table

Based on a minimum of 100 guests:
One Complimentary Wedding Night Stay in a One Bedroom Suite for The Newlyweds
Breakfast in Bed

Package I

Cocktail Reception
Passed House Wines & Sparkling Wine
Hosted Open Premium Bar for One Hour
Passed Hors d’Oeuvres (Three Pieces per Person)

Lunch
Three-Course Plated Lunch (Soup or Salad, Entrée and Wedding Cake)
Ritz-Carlton Wines Poured with Lunch, Champagne Toast
Freshly Brewed Coffees and Select Tea Service
Hosted Open Premium Bar for Two Hours
Poultry / Fish Entrée - $170.00 per person
Meat Entrée - $175.00 per person
Duet Entrée - $15.00 additional per person
(Based on a minimum of 150 guests)

Package II

Cocktail Reception
Passed House Wines & Sparkling Wine
Hosted Open Premium Brand Bar for One Hour
Passed Hors d’Oeuvres (Four Pieces per Person)

Dinner
Three-Course Plated Dinner (Soup or Salad, Intermezzo and Entrée)
Ritz-Carlton Wines Poured with Dinner, Champagne Toast
Freshly Brewed Coffees and Select Tea Service
Hosted Open Premium Brand Bar for Three Hours
Poultry / Fish Entrée -$189.00 per person
Meat Entrée - $199.00 per person
Duet Entrée $15.00 additional per person
(Based on a minimum of 150 guests)

Package III

Cocktail Reception
Passed House Wines & Sparkling Wine
Hosted Open Premium Brand Bar for One Hour
Passed Hors d’Oeuvres (Five Pieces per Person)

Dinner
Four-Course Plated Dinner (Appetizer, Soup or Salad, Intermezzo and Entree)
 Ritz-Carlton Wines Poured with Dinner, Champagne Toast
Freshly Brewed Coffees and Select Tea Service
Mignardises
Hosted Open Premium Brand Bar for Three Hours

Poultry/Fish Entrée - $225.00 per person
Meat Entrée - $235.00 per person
Duet Entrée - $15.00 additional per person
 (Based on a minimum of 150 guests)

Package IV

Cocktail Reception
Passed House Wines & Sparkling Wine
Hosted Open Premium Brand Bar for One Hour
Including Specialty Martini Bar
Passed Hors d’Oeuvres (Six Pieces per Person)

Dinner
Five-Course Plated Dinner (Appetizer, Soup, Salad, Intermezzo, Entrée)
Ritz-Carlton Wines Poured with Dinner, Champagne Toast
Freshly Brewed Coffees and Select Tea Service
Mignardises
Hosted Open Premium Brand Bar for Three Hours
Espresso Bar After Dinner
Poultry / Fish Entrée - $265.00 per person
Meat Entrée - $275.00 per person
Duet Entrée - $15.00 additional per person
 (Based on a minimum of 150 guests)

*Wedding Details*

The Wedding Ceremony Fee is $4,000.00
The wedding ceremony fee includes banquet tables and chairs, choice of specialty linens, specialty chargers,
five votive candles per table, stage and sound system with microphones.

Our Preferred Vendor List will be provided to assist in the booking of officiants, photographers and florists.
A signed acknowledgement of our vendor guidelines is required from each vendor.

Deposits
Deposits are based on the number of guests and the amount of space reserved.  A non-refundable deposit, based on 25% of the estimated charges, is required to confirm banquet space.  The estimated final balance is due fourteen business days prior to your event.

Guarantee
It is necessary that the Meetings and Special Events Manager be informed of the exact number of guests who will attend the event by 10:00am, at least three full business days prior to the event.  This number will be a guaranteed minimum, not subject to reduction, and charges will be made accordingly.  On request, the hotel will serve 5% above the guarantee number for a group of up to 100 guests and no more than 3% above the guarantee number for a group of 101-700 guests. Please note that the Food and Beverage Minimum indicated in The Catering Agreement at the time of signing, must be met.

Guarantees for Saturday, Sunday and Monday events are due by 10:00am on Wednesday.
Guarantees for Tuesday are due by 10:00am on Thursday.
Guarantees for Wednesday are due by 10:00am on Friday.
Guarantees for Thursday are due by 10:00am on Saturday.

If a guarantee is not given to the hotel by 10:00am on the date it is due, the number(s) on the event order(s) will become the guarantee(s).

Service Charge and Sales Tax
A 21% taxable service charge and prevailing California State Sales Tax will be added to all food and beverage charges.

Additional Services:
Extended Reception Hours:    $1,500.00 per Hour (After Midnight)
Bartender Fee:     $250.00 per Bartender (First 4 Hours)
Bartender Overtime:     $100.00 per Additional Hour/ per Bartender
Chef Attendant:     $250.00 per Chef
Wedding Cake:      $14.00 and up per Person
Cake Cutting Fee:    $7.00 per Person
Floral Table Centerpieces:    $75.00+ per Centerpiece
Upgraded Table Linens:     $55.00+ per Linen
Chiavari Chairs:     $14.00 per Chair
Ice Sculpture:     $500.00 and up
Coat Check Attendant:     $250.00 per Attendant (First 4 Hours)
Coat Check Attendant Overtime:    $100.00 per Additional Hour/ per Attendant
Wine Corkage (750ml):    $25.00 per Bottle

 
*********

Hors d’Oeuvre Selections
Cold Hors d’Oeuvres
Sonoma Goat Cheese on Brioche with Sun-Dried Tomato, Tarragon
Caramelized Pear with Roquefort Cheese and Walnut on Brioche
Crab Lady Bug, Tomato Jus
Medjool Dates Stuffed with Blue Cheese, Roasted Pecans
Herb Sonoma Goat Cheese and Dried Cranberries on Brioche Toast
House Smoked Salmon on Blini, Dill Crème Fraîche
Dill Smoked Salmon Salad on Cucumber
Smoked Salmon with Caper on Pumpernickel Bread
Seared Ahi Tuna with Mango Salsa on Crostini
Tuna Tartare Wakame, Wasabi Cream on Chinese Soup Spoon
Tuna Tataki: Marinated with Ginger-Sherry Wasabi on a Skewer Green Onion, Crispy Wonton
Baby Artichoke with Crabmeat Salad
Beef Carpaccio with Spicy Mustard on Crostini
Peppered Lamb Loin with Mango Chutney on Crostini
Sliced Roast Beef Wrapped with Gherkins and Sprouts, Horseradish Cream
Roasted Pork Tenderloin Confit, Raisin Lemon Chutney on Country Bread
Smoked Duck and Mango Salsa in Tartelette Shell
Phyllo Cup Stuffed with Chicken Curry Salad, Peppers, Walnuts
Vietnamese Shrimp Roll, Fresh Vegetables, Oyster Mushroom, Mint,
Glass Noodles, Wrapped in Rice Wrapper

Hot Hors d’Oeuvres
Asparagus and Mushroom Quiche, Gruyere Cheese
Mushroom Cap Florentine with Spinach, Brie Cheese
Truffle Macaroni and Cheese in Chinese Soup Spoon
Wild Mushroom and Fontina Cheese in Puff Pastry
Onion and Tomato Confit Tartelette
Crab Meat, Vegetarian or Smoked Chicken, Leek Turnover
Miniature Southern Style Crab Cakes
Mini Burger: Choice of Chicken, Beef or Tuna, Caramelized Onion
Beef Teriyaki
Teriyaki Spicy Ginger Chicken Satay, Peanut Sauce
Roasted Vegetables, Onions, Zucchini Yellow Squash, Carrots, Corn and Peppers in Chinese Spoon
Vegetable or Pork Pot Sticker: Mixed Vegetables, Cabbage, Carrots, Onions in a Wonton Wrapper, Steamed or Crispy
Mini Pizza: Choice of Roasted Vegetable, Italian Sausage, BBQ Chicken or Spicy Hawaiian Shrimp

********* 

Luncheon Selections
Luncheon Soups
Chilled Potato and Leek Vichyssoise
Wild Mushroom Bisque
Tomato Ginger and Orange
Vegetable Soup

Luncheon Salads
Butter Lettuce, Feta Cheese, Roasted Peppers and Olives, Oregano Vinaigrette
Roasted Beets, Heart of Romaine, Seasonal Roasted Fruit, Oregon Blue Cheese, Candied Walnut Vinaigrette
California Field Greens, Belgian Endive, Tomatoes, Balsamic Vinaigrette
Watercress, Shaved Fennel, Papaya, Lemon-Thyme Vinaigrette
Classic Caesar Salad with Herbed Croutons, Parmesan Cheese

Fish and Poultry
Grilled Norwegian Salmon, Sweet Corn, Sun-Dried Tomato Butter
Grilled Swordfish with Mango and Pineapple Salsa on Soft Polenta
Herb Crusted Sea Bass, Pesto Sauce
Roasted Chicken Breast Filled with Mushroom Duxelles, Morel Sauce

Meat
Veal Medallions with Artichokes, Lemon-Thyme Reduction
6oz. Grilled Beef Tenderloin, Passed Compound, Garlic-Parsley Butter
6oz. Seared Petit Filet, Roasted Shallots, Pinot Noir Sauce
Lamb Chops, Lavender and Herbs, Polenta Pyramid
Roasted Pork Loin, Baked Onions and Young Potatoes, Rosemary Au Jus

Pasta and Vegetarian
Open Face Ravioli, Smoked Chicken, Leek Fondue, Herb Ricotta Cheese, Au Jus
Vegetable Wellington, Tomato-Pepper Coulis
Seasonal Vegetable Risotto, Parmesan Cheese
Open Face Ravioli, Asparagus Tips, Shiitake Mushrooms, Sun-Dried Tomatoes,
Scallions, Cream, Shaved Parmesan

Dessert
Apple-Raisin “Purse”, Vanilla Sauce
Raspberry Crème, Fresh Mint Chantilly, Almond Cookie
Caraibe Chocolate Mousse, Lemongrass Crème, Caramel Jus
Lemon-Praline Flan, Crushed Nougatine, Phyllo Crisps
Red Wine and Blackcurrant Poached Pear, Salty Caramel Cream, Pistachio Financier
Duet of Lemon and Chocolate Tarts
   

********

Choice of Entrée Offered Tableside At The Event:
A Four Course Menu is required for a choice of entrée offered tableside at the time of the dinner. 
The two courses prior to the entrée will allow our Culinary Team to prepare your entrées “a la minute”. 
In the event the two entrée prices differ, the higher price prevails. Additionally, a $15.00 per person surcharge will be added and includes custom printed menu cards.

Pre-Selected Choice of Entrée:
A pre-selected choice of three entrées (including vegetarian) are available for your guests.
Your entrée selection must be communicated to your Meetings and Special Events Manager one week prior to your event.  If the entrée prices differ, the higher price prevails. 
Place cards denoting the entrée selection are required.

Dinner Selections
Cold Appetizers
Roasted Red Bell Pepper, Eggplant and Goat Cheese Terrine, Red Pepper Coulis
Spinach, Fennel and Goat Cheese, Tomato Coulis
Mosaic of Poached Salmon, Crème Fraîche, Caviar
Seared Ahi Tuna Napoleon, Japanese Vegetable Salad, Wasabi Cream
Veal Tenderloin Carpaccio with Truffle Oil, Whole Grain Mustard
Marinated Assorted Mushrooms, Salad of Frisée, Terrine Shiso Leaves, Sundried Tomatoes, Hazelnut Vinaigrette

Hot Appetizers
Seasonal Vegetable Risotto, Balsamic Reduction
Terrine of Salmon and Scallop, Truffle Cream
Striped Sea Bass with Tomato, Fennel and Nicoise Olive Fondue
Pan Seared Day Boat Scallops on Cauliflower Puree, Chicken Jus and Truffles
Pan Seared Day Boat Scallops on a Sweet Corn Puree, Corn Relish, Popcorn Garnish
Vegetable or Smoked Chicken Open Face Ravioli, Leeks, Ricotta Cheese
Cannelloni Stuffed with Chicken-Apple Sausage, Mushroom Broth, Drizzle of Olive Oil
Cannelloni Stuffed with Braised Lamb Shoulder, Artichokes, Pearl Onions, Lamb Jus

Dinner Soups
All Soups are Terrined for Dinner Service
San Francisco Clam Chowder
Assorted Forest Mushroom Bisque
Sweet Pea Curry, Lettuce Cream Foam
Half Moon Bay Artichoke Bisque with Goat Cheese
Cream of Mussel with Saffron
Cauliflower, Osetra Caviar Garnish
Chicken Consommé with Vegetable Ravioli

Dinner Salads
Mesclun, Mushrooms, Artichoke Bottoms, French Beans, Truffle Vinaigrette
Caesar Salad, Crouton, Olives, Parmesan Cheese
Boston Bibb, Feta Cheese, Roasted Peppers, Olives, Oregano Vinaigrette
Buffalo Mozzarella, Avocado, Sliced Tomatoes, Sprouts, Balsamic Vinaigrette
Watercress, Fennel and Papaya, Lemon-Thyme Dressing
Mesclun with Belgian Endive, Pistachio Crusted Goat Cheese, Raspberry Vinaigrette
Heart of Romaine, Belgian Endive, Roasted Pears, Walnuts, Roquefort Dressing

Intermezzos
Lemon Vodka Sorbet
The Ritz-Carlton Champagne Sorbet
Raspberry Sorbet
Grapefruit Granita Sorbet

Seafood
Seared Tuna and Couscous, Tomatoes, Olives, Basil Salsa, Fried Capers
Grilled Pacific Salmon, Artichokes, Cucumbers, Soy Beans, Herb Ragout
Grilled Swordfish on Creamy Polenta, Citrus Butter, Papaya Pineapple Salsa
Chilean Sea Bass with Herb Crust, Pesto Beurre Blanc
Baked “George Bank” Cod Loin, Rosace of Tomato and Zucchini, Pesto Beurre Blanc

Vegetarian
Open Face Ravioli, Asparagus, Shiitake, Sun-Dried Tomatoes, Scallion Cream
Risotto with Seasonal Vegetables, Parmigiano-Reggiano
Grilled Vegetable Wellington, Tomato Saffron Coulis

Poultry
Chicken Breast Filled with Spinach, Shiitake, Pine Nuts
Roasted Free Range Chicken Breast, Morel, Asparagus, Wrapped in Pancetta, Lemon Jus
Stuffed Squab with Spinach on Coco Bean Ragout, Hazelnuts, Green Onions, Bacon Au Jus
Baked Stuffed Guinea Hen Breast with Wild Mushrooms, Chestnuts and Wild Rice
Roasted Marinated Duck Breast, Honey, Thyme, Date Pureé, Orange Sauce

Meat
Roasted Beef Tenderloin, Mushroom Duxelle, Foie Gras en Cage, Truffle Sauce
Soy Glazed Sautéed Filet Mignon, Eggplant Pureé
Braised Beef Short Ribs, Horseradish Mashed Potatoes, Pearl Onions, Mushroom, Fried Shallots
Roasted Lamb Loin, Natural Jus, Parmesan Gratinée, Fennel, Green Olives, Soy Beans, Oregano
Beef Tenderloin and Sea Bass Medallions, Roasted Shallots, Tarragon Beurre Blanc
Veal Chop, Slowly Roasted with Natural Jus, Carrots, Yukon Gold Potatoes, Pearl Onions, Crimini Mushrooms
Roasted Lamb Rack with Honey, Coriander, Ginger, Cinnamon, Spiced Hazelnut Polenta,
Garnished with Dried Apples and Apricots, Toasted Almonds

Dessert
Seasonal Fruit Baba au Rum, Passionfruit Sauce, Vanilla Chantilly
Apple-Raisin “Purse”, Vanilla Sauce
Raspberry Crème, Fresh Mint Chantilly, Almond Cookie
“Ritz” Black Forest, Cherry-Brandy Reduction
Chocolate Nut “Pastilla”, Salty Caramel Sauce, Peanut Brittle
Caraibe Chocolate Mousse, Lemongrass Crème, Caramel Jus
Lemon-Praline Flan, Crushed Nougatine, Phyllo Crisps
Red Wine and Blackcurrant Poached Pear, Salty Caramel Cream, Pistachio Financier
Duet of Lemon and Chocolate Tarts
Selection of Sorbet and Ice-Cream in a Brandysnap Basket

Wedding Cake
Below is a sample of our wedding cake flavors:

Rhapsody Lemon Cake: Yellow Sponge Cake, Lemon Curd With or Without Raspberries
Caraibe Cake: Chocolate Sponge Cake, Chocolate Caraibe Mousse, With or Without Raspberries
The Marigny: Yellow Sponge Cake, Strawberry Mousse with Fresh Strawberries
Traditional Fraisier: Yellow Sponge Cake, Mousseline Kirsch Cream, Fresh Strawberries
Princess Cake: Chocolate Sponge Cake, Hazelnut Dacquoise, Hazelnut Mousse
The Passion Lover Cake: Genoise Sponge Cake, Apricot Passion Mousse
Devil’s Food Cake: Devil’s Food Sponge Cake, Thin Layer of Ganache
Mocha Walnut Torte: Walnut Crust, Chocolate Sponge Cake, Coffee Bavarois
Marie-Charlotte Cake: Angel Food Sponge Cake, Whipped Cream, Fresh Strawberries
The Dartagnan: Devils Food Sponge Cake, Alternating Layers of White and Dark Chocolate Mousse

*The Ritz-Carlton Espresso Bar*
Drinks Include: Espresso, Cappucino, Caffe Latte, Caffe Mocha
Add a Touch of Flavor with Syrups: Hazelnut, Vanilla, Almond, Raspberry, Irish Cream, Chocolate Macadamia Nut
Chocolate Shavings, Whipped Cream, Cinnamon Sticks
Setup Fee:  $400.00
Attendant Fee: $250.00

*Banquet Wine Selections*
Sparkling Wine
California Sparkling Wines offer great value in comparison to their French counterparts and are also one of the most versatile of all wines.

NV Gloria Ferrer, Brut, Sonoma
Delicate pear and floral notes backed by toasty almond. On the palate, one finds lively citrus, toast and apple flavors overlaid with persistent effervescence, a creamy mid-palate and toasty finish.

Champagne
The finest sparkling wines in the world come from the Champagne region in France. For centuries they have been an honored part of the worlds' small and large celebrations and always elicit a spirit of joy.

NV  Champagne Ritz, Brut, Reims
It was in 1898 that Cesar RITZ opened the hotel in the Place Vendome in PARIS, which was to become the most prestigious palace in the world. The champagne he served everyday bore the name CHAMPAGNE RITZ: Typifying the French art of living, a pursuit elegance and perfection.

Chardonnay
The most noble of all the dry white varieties as well as the most popular. This grape produces a full-bodied and very flavorful wine that is best suited for salmon, tuna, bass and light white meats such as chicken and turkey.

2005 Mount Eden “Wolff Vineyard”, Edna Valley
Located in the Santa Cruz Mountains, this small estate offers here an intense, ripe Chardonnay out of the cool maritime Edna Valley. Grapefruit and guava, along with notes of cream and mint.

Sauvignon Blanc
Dry but lighter than Chardonnay, it has in the past received a bad rap for being overly herbaceous or grassy. It is actually more versatile and food friendly than Chardonnay, and goes wonderfully with oysters and more delicate fish courses as well as salad.

2006 Ferrari-Carano, Sonoma
This outstanding Sonoma County producer continues to make wonderful examples of this variety. This wine has lots of fig and melon tones with a hint of oak in the background.

Cabernet Sauvignon
Along with Pinot Noir, the most revered red wine in the world and without a doubt the red grape that made the greatest number of fine wines in the universe. Great with lamb, beef, meats with heavy sauces and soft-ripening cow cheeses.

2003 Ravenswood, Sonoma
Fragrant cassis, black currant, cherries and vanilla spice tones.  This Sonoma county cabernet is bright, full of sweet fruit and roasted oak.

 
*Bar Selections*
Premium Brands
   Scotch:    Johnny Walker Black Label
   Bourbon:   Jack Daniels
   Gin:    Boodles
   Vodka:    Ketel One
   Blended Whiskey:  Crown Royal
   Rum:    Appleton Special
   Tequila:    Sauza, Hornitos
   Imported Beer:   Heineken, Corona
   Domestic Beer:   Miller Light, Anchor Steam
Super Premium Brands
   Scotch:     Macallan 12 years       Bourbon:   Bookers
   Gin:    Distillery No. 209
   Vodka:    Hangar One
   Blended Whiskey:  Crown Royal Select       Rum:    Appleton Estate  
   Tequila:    Patron Silver
   Imported Beer:   Heineken, Corona
   Domestic Beer:   Miller Light, Anchor Steam
   
The Ritz-Carlton Martini Bar
   The Martini: Tanqueray Gin, Dry Vermouth
   The Classic Martini: Absolut Vodka, Dry Vermouth
   Cosmopolitan: Absolut Vodka, Cointreau, Cranberry Juice, Lime Juice
   The Melon Martini: Absolut Vodka, Midori