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Wedding Packages

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W E D D I N G C O L L EC T I O N

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C O N G R AT U L AT I O N S O N YO U R U P CO M I N G W E D D I N G We a r e h o n o re d t h a t yo u a r e c ons i d eri ng Is l a Bel l a Bea ch Resor t a s t he venue to c e l e b ra t e t h i s m o m e nto u s oc c a s i on Your w ed d i ng i s m ore t ha n just a s p eci a l da y i t s t h e fo u n d a t i o n o f yo u r fut ure a nd w e a r e c o m m i t ted to p r ov i d i ng you a t h o u g h t fu l l y cra fte d e l e g a nt ex p eri enc e t ha t refl ects your uni que l ove T h e fo l l ow i n g i s a g u i d e to o u r Wed d i ng C ol l ect i on w hi ch i s d e s i gned to l es sen t h e st res s o f w e d d i n g p l a n n ing by o fferi ng a c o l l ect i o n o f i ncl us i ve w ed d i ng pac ka g e s b a se d u p o n yo u r event s s i ze E ach o f t h e p a cka g e s a r e cu sto m i za b l e a nd w e enc oura g ed yo u to w ork w i t h o ur te a m to cre a t e t h e we d d i ng o f your d rea m s Hap py p l a n n i n g C O N T E N TS 2 3 9 11 12 15 1 ISLA BELLA

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B E L L A V I STA W E D D I N G PA C K A G E 3 5 up WITH AND OUR B E L L A V I S TA TOAST WITH W E D D I N G PA C K A G E F A M I LY AND FRIENDS S AY TO I THIS DO IN OUR WONDERFUL L U X U R Y PA R A D I S E OCCASION T H AT M A R K S T HE B E G I N N I N G O F Y O U R L I V E S T O G E T H E R V ENUE Oc e an fr o n t C e r e mo n y C o ck t a i l a nd Recep t i on s p a ces a re i ncl ud ed Ind oor spac e w i l l be secu r e d a s b a ck u p i n ca se of i ncl em ent w ea t her Set up a nd b rea k d ow n are i nc l ude d D ECO R DINING Fl o o r Le n g t h w h i te i vo r y o r c ham pa g n e ta b l e l i n e n s w i t h ove rl ay n apki n s u p g ra d e s ava i l a b l e C hoi ce of 4 ci rcul a t i ng hors d oeuvres d uri ng cock t a i l hour Tabl e s i n cl u d i n g ro u n d re ct a n g u l ar c o c ktai l a n d h i g h b oy C hoi ce of chef d ri v en p l a t ed 2 cou rse m ea l b uffet or sta t i ons d ep end i n g on v enue s el ect i on C hi a var i ce re m o ny ch a i rs C hi a var i re c e p t i o n ch a i rs C om p l i m ent a ry w ed d i ng ca k e cutting a nd s erv i ce C hi n a g l a s sw a r e s i l ve r g l a s sw a r e fo r i n do o r eve nts o n l y D ed i ca t ed b a rt end er serv ers a nd res ort ca t eri ng m a na g er Tabl e n u mb e rs a n d vo t i ve ca n d l e s Veg et a ri a n a nd s p eci a l d i et a ry o p t i ons a v a i l a b l e up on reques t EXPERIENCE REFRESHMENTS M e nu ta st i n g fo r u p to 2 g u ests F l avored w a t er a t cerem o ny P re fe re nt i a l g u est ro o m ra t es a n d ro o m bl ock o ffe r i n g s 4 hour p rem i um hosted b a r We ddi ng c o u p l e s h ote l ac c o m m o d a t i o n fo r t h e we d d i n g ni g ht Wel co m e D ri nk Sp a rkl i ng Pro sec c o toa s t Ta b l e s i d e w i ne serv i c e C offee a nd Tea Serv i ce I sl a Be l l a s excl u s i ve l i st o f re c o m m e n d e d ve n d o r s M O N D AY T H U R S DAY F B Mi n i mu m Si te Fe e 8 000 5 50 0 F R I D AY S U N DAY F B Mi ni m um S i te Fee 9 000 6 50 0 S A T U R D AY F B Mi ni m um Si t e F ee 1 5 000 8 000 W E D D I N G C O L L EC T I O N 2

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C H E E RS 4 H O U RS O P E N B A R 1 B A R T E N D E R R E Q U I R E D P E R 5 0 G U E ST S 1 5 0 E A C H PREMIUM BRAN D B AR L U X U RY B R A N D B A R U P G R A D E ICLUDED WITH THE PACKAGE ADD 28 PER PERSON S ky Vo dka B ac ar di S upe ri o r Ru m C az ado r e s Teq u i l a B e e fe at e r G i n Ji m B e am B o u r b o n Can adi an C l ub D e war s S c o t ch Ch o i c e o f 3 S t e mma r i R e d W h i t e W i n es C ho i c e o f 2 I mp o r t e d a n d 2 Do me s t i c Beers Ti t o s V od k a Grey Goos e C a p t a i n Morg a n s Rum Ba ca rd i Sup eri or Rum D on J ul i o Tequi l a Tanquera y Gi n Knob C reek Bourb on J ohnni e Wa l k er Bl a ck Whi s k ey C row n Roy a l Hous e Pros ecco Ha rd Sel t z ers C hoi ce of 2 St em m a ri Red 2 St em m ari White Wines C hoi ce of 2 Im p ort ed 2 D om es t i c Beers C O C K TA I L H O U R C H O I C E O F 2 C H I L L E D 2 H O T H O RS D O EU V R E S CHILLED H OT Ke y W e st S hr i mp C o ck t a i l Pea r Bri e i n Phy l l o Beg g a r s Purs e P r o sc i ut t o G o a t C h e e s e S u n d r i e d To ma t o Roul a d e o n C r o st i ni Truffl e Ma c C hees e Pa rm es a n C ri s p Tom at o W hi pp e d R i co t t a Pe s t o B r u s ch et t a Co n c h S al ad S h o o t e r Pi n e a p p l e J a l a p e o S m o ke d S al m o n C i t r u s C r e a m C h e e s e R oul a d e Fe n ne l D ust B l i n i B e e f Tar tar e H o rs e r a d i s h C r me F r a i ch e Toast e d B r i o c h e Tun a P o ke Cr i s py N o r i K e y L i me W a s a b i A i ol i 3 ISLA BELLA A s i a n Sp ri ng Rol l Sw eet C hi l i Sa uce Sp i cy C hi ck en Em p a na d a Key L i m e Cilantro Cr me F ra i che C onch F ri t t er C a l y p s o Sa uce Mi ni Beef Wel l i ng t on Hors era d i s h D i jon C r m e F ra i che Mi ni Beef Taco C ot i ja C hees e Pi co Gua c a m ol e Mi ni Beef Sl i d er Verm ont C hed d a r C heese Ba con J a m

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P L AT E D M E A LS P L AT E D M E A L S A R E O N LY AVA I L A B L E I N H I B I SC U S B A L L RO O M O R T O W N S Q U A R E V E N U E S F I RST CO U RS E S E L EC T 1 M esc l u n M i xe d Gree n s D ried Po m e gr an at e S ee d s C r u mb l e d Fe ta S p i ced Wa l nuts Bl o o d Ora ng e V i na i g ret te Pet ite B a by G ree ns S a la d G rille d He arts o f Pa l m S h ave d Re d O n i o n s Ra d i s hes Ca rro t Ri b b ons Ora ng e Sup rem es Ba l sa m i c Vinaigrette M ixed He i rl oom To m a to S a la d Hou se m ade M oz za r e l l a B a s i l Pesto S h a l l ot Dres s i ng Baby Ka l e Ca esa r Pu mpe r n i c ke l C ro u to n s Ro a s te d G a r l i c C re a my D res s i ng Whi te A nchov i es P L AT E D E N T R E E S S E L E C T U P T O 2 D UETS SELECT 1 HIGHER PRICED ENTREE WILL APPLY WHEN Duet of Beef F i let Jum b o S hr i m p 28 9 00 Red Wi ne Sa uce Key L i m e Beurre Bl anc OFFERING TWO SELECTIONS S E L EC T I O N S M U S T B E I N D I C A T E D O N P L AC E C A R D S Herb R oas t e d Airl i n e C h i c k e n 23 9 P P L e m o n T h y m e Jus Kurob u t a Pork C h o p 23 9 0 0 Tha i H e r b M ar i nad e A s i a n P e a r C h u t n e y Brais e d S h ort R ibs 24 5 P P N atural Jus Blacke n e d M ah i M a h i 24 5 P P L e m o n B utt e r P i n e a p p l e S a l s a Herb C ru s t e d G rou p e r 24 9 P P Chickpe a C ho r i z o B r o t h Grille d B e e f T e n de r l o i n 26 9 P P D em i G l ac e Duet of Beef F i let S a lm on 295 00 D em i Gl a ce L em on Beurre Bl a nc Duet of Beef F i let Ma hi Ma hi 29 9 00 Mus t a rd D em i Gl a ce Sour Ora ng e Bu tter S TARCH P l e a s e C h o o s e o n e Wi l d Ri ce V eg et a b l e Ri ce Pi l a f C onfi t Ga rl i c Ma s hed Pot a t oes Roa s t ed Red Bl i s s Pot a t oes C rea m y Herb Pol ent a Pa rm es a n Ri s ot t o Veg et a b le P l e a s e C h o o s e o n e Roa s t ed J a ck Ra b b i t C a rrot s Gri l l ed A s p a ra g us Broccol i ni Ha ri cot s V ert s Bra i s ed Sw i s s C ha rd Wi l d Mus hroom s WEDDING COLLECTION 4

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D I N N E R B U F F E TS C H O O S E 1 O F T H E F O L LO W I N G B U F F E T O P T I O N S AVA I L A B L E I N A L L V E N U E S FIESTA BUFFET 259 PP LIGHTHOUSE BUFFET 269 00 PP R om ai ne He ar ts B l a ck B e a n s a n d C o r n T o ma t oes Ba b y Mi x ed Greens Ora ng e Sup rem es T oasted Citru s V i nai gr e tt e A l m ond s C rum b l ed Goa t C hees e Ba l samic Pineap pl e Ji c am a Sl a w V i na i g ret t e Chic ke n T i nga Ba b y Sp i na ch C url y End i v e Roa s t ed P alm Chipot l e S al m o n Hea rt s Roa s t ed C orn Honey Pa p a y a Seed F la nk S te ak G ar l i c C h i l i C u mi n L i me J u i ce D res s i ng Cilantr o Ri c e Bl a ck ened Ma hi Ma hi w i t h Pi nea p p l e Salsa R efried B e an s Oax a ca C h e e s e C i l a n t r o Mojo Bonel es s C hi ck en Thi g hs Tortilla C hi ps W a r m F l o u r T o r t i l l a s Brow n Sug a r D i jon Gl a z ed Pork L oi n Lim e W e dge s S al sa P i co d e G a l l o G u a ca mol e Sour Ga rl i c Roa s t ed Red Sk i n Pot a t oes Cre am Ch e ddar Ch e e s e Sa ut ed V eg et a b l es 5 ISLA BELLA

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CARIBBEAN BEACH BUFFET 279 00 PP KNIGHT S KEY LUAU 290 00 PP Mixed G r e e ns He r b C r o u t o n s C h i ch a r r o n s Sofri t o Pot a t o Sa l a d C el ery Oni ons C a rrot s Mayonnaise Vinai gr e tt e Mi x ed Greens Tom a t oes C ucum b ers P apaya S eed Pota to S al ad Hard B o i l e d E g g s Pe a s H a m D res s i ng Abu e l i ta s Ch i c ke n S t e w W h o l e C h i ck e n C orn Ba k ed Ma hi Ma hi Key L i m e But t er Pineapple Salsa Sazon T o m ato B r o t h Ba k ed Teri y a k i Bonel es s C hi ck en Thi ghs Glu ten G arli c S ki r t S t e ak w i t h R o a s t e d O n i o n s F ree Teri y a k i Ma ri na d e Green Oni ons R ed S nappe r E sc ov i t ch P e p p e r s O n i o n s Ka l ua Pork Ti L ea v es Sea Sa l t R ed B e ans an d Ri ce Ga rl i c V eg et a b le F ri ed Ri ce Onions P eas Carrots F ried S w e e t P l an t a i n s Gl ut en F ree Soy Sa uce Green Oni ons Se as o nal V e ge t ab l e s Sa ut eed Ma rk et F res h V eg g i es F rui t Sa l a d W E D D I N G C O L L EC T I O N 6

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C H E F PAV Y S S P EC I A LT Y STAT I O N S CHOICE OF 4 35 5 P P A CHEF ATTENDANT IS REQUIRED FOR EACH STATION ADDITIONAL CHEFS MAY BE REQUIRED BASED ON GUEST COUNT SALAD INCLUDED Petite Baby Greens Salad with Grilled Hearts of Palm Mixed Heirloom Tomato Salad Baby Kale Caesar F R E S HLY B A K E D R O L L S B U T T E R CARVING BLOCK SELECT 1 R oas t e d S i r l o i n Citru s S age Rubb e d Tu r k e y R oas t e d P i g Bee f Ten de r l o i n ENHACEMENTS SELECT 2 Sau t e d S e aso nal Ve g e t a b l e s Sa ut e d W i l d M us h r o o ms Grill e d A spar agus H e rbe d Ri c e w i t h Pe p p e r s O n i o n s F ried S we e t P l an t a i n s Sou r Cr e am Ch i v e S ma s h e d Po t a t o e s R oas te d Fi n ge r l i n g P o t a t o e s R AW B A R S E L E C T 2 Se as o n al S e l e c tion s i n cl u d i n g Conch S al ad S h o ot e r s Snap pe r Ce v i c h e S h o o t e r s Jumbo S hr i m p Cock t a i l Hou se S m o ke d Fi s h Di p UPG RADE Mini Lo bst e r Tai l s Cracke d S to ne Cra b S e a s o n a l Little Ne c k C l ams o n t h e H a l f S h e l l Oy st e r s on the Ha l f S h e l l ma r k e t L B S U S H I S TAT I O N S S E L E C T 2 C a l i forni a Sp i cy Tuna Phi l a d el p hi a Ra i nb o w TA C O S Tor t i l l a C hi ps Wa rm F l our Tor t i l l a s Gri l l ed C hi cken F res h Ca t ch Fa ji ta Stea k Mi xed Greens Ra d i s hes Pep p er s Pep p er J a ck C heese Av oca d o Ra nch D res s i ng Top p i ng s t o i ncl ud e Shred d ed C he es e Lettuce Tom a t o Oni on J a l a p e os Bl a ck Bea ns Cilantro Ri ce Ol i v es Sour Crea m Gua ca m ol e Pi co de Gallo PA E L L A C hi cken C l a m s Mus s el s Shri m p C hori zo SLIDERS SELECT 2 A m eri ca n St y l e C hees eb urg er Buffa l o C hi cken BBQ Pul l ed Pork Sm oked Port ob el l o Mus hroom Hous e m a d e Pot a t o C hi p s PA S TA S E L E C T 2 C O M B I N AT I O N S Pennet te Gem el l i C a m p a nel l e C a va t a p p i C he ese Tor tel l i ni Po m od o r o A l fred o Bol og nese Go r g onzo l a Pesto C herry Tom a t oe s Ga rl i c Co nfi t Wi l d Mus h rooms Broc c o l i Ra b e Ro a s ted Red Pep p er Ca r a melized Oni ons C ho p p ed Wa l nuts Pi ne Nuts Ba s i l Chiffonade C ho p p ed Pa r s l ey Ol i ve Oi l C ul t ured But te r 7 ISLA BELLA

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FORZA FORNI SELECT 2 Meat Lo v e r s St r o m b o l i Roaste d C hi c ke n B ro cco l i Ra b e S t r o mb o l i Mozza r e l l a P e c o r i no Wild Mush ro o m St r o mb o l i Pom od o r o D i ppi n g S a u ce M A S H E D P O TAT O B A R Yukon G o l ds Scallions Chedd ar B l ue Ch ee s e Sour Cr e am Swee t Po t at o Mash Brown S ugar Pe c an s SWEETS SELECT 1 Ke y L im e P i e Mo uss e R a spb e r r y Van i l l a Ch e e s e ca k e Hazelnut Ch o c o l ate Ta r t F lourless C ho c o l at e C a k e Sm oke d Mapl e Sy r up St r a w b e r r i e s Assorte d Mi n i at ure D e s s e r t s G ua va Rum B re ad P u d d i n g Chocola t e Mo usse Pa ssion Fr ui t Co ul i s Spice d C ho c o l at e M o u s se F ru it Sal ad o r T ro pi ca l F r u i t S a l a d S P EC I A LT Y M E A LS C H I L D R E N S M E A L For ag es 1 2 under C h i cke n Te n d e r s M a c Che ese B ro c c o l i o r F r u i t 35 PP YO U N G A D U LT M E A L F or ag e s 1 3 to 20 Price of fu l l me n u mi n u s alcohol VENDOR MEAL Chef s C ho i c e 4 5 P P W E D D I N G C O L L EC T I O N 8

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C O C K TA I L H O U R E N H A N C E M E N TS AVA I L A B L E F O R C O C K TA I L H O U R P R I C I N G I N C L U D E S 1 H O U R S E R V I C E CRISPY VEGETABLE DISPLAY 19 00 PP Crudit of Cucumbers Carrots Celery Heirloom Cherry Tomatoes Yellow Peppers with Garden Spinach Ranch and Hummus Dip CHEESE DISPLAY 24 00 PP Brie Bailey Hazen Blue Aged Manchego Ale House Cheddar Triple Cream Goat Cheese Grapes Berries Fruit Preserves Assortment of Grill Breads Crostini s and Crackers CHARCUTERIE DISPLAY 29 00 PP Prosciutto Hot Capicola Genoa Salami Cornichon Assorted Olives Sweet Tomato Jelly Pesto Crema Grain Mustard Assortment of Grilled Bread Crostini s and Crackers MEDITERRANEAN BOARD 37 00 PP Prosciutto Genoa Salami Manchego Triple Cream Goat Cheese Mixed Olives Giardiniera Grain Mustard Fruit Preserve Assortment of Grilled Bread Crostini s and Crackers S E A F O O D D I S P L AY O N I C E MARKET PRICE MINIMUM OF 50 PIECES EACH A l l Sea food D i s p l a y s s erv ed w i t h L em on Wedges Ta b a s co Sa uce C ock t a i l Sa uce Mi g nonette S au c e Hors era d i s h C onch Sa l a d Shoot ers Sna p p er C ev i che Shoot ers J um b o Shri m p C ock t a i l Oy s t ers on t he Ha l f Shel l L i t t l eneck C l a m s on t he Ha l f Shel l 100 pieces per order C ra ck ed St one C ra b s s ea s ona l C A R V I N G S TAT I O N S CHEF ATTENDANT FEES ARE NO T INCLUDED ONE CHEF IS RE QUIRED PER 50 GUESTS Her b Ro a st ed Pr im e Rib o f B eef 3 2 00 P P Red Wi ne D em i Gl a ce Hors era d i s h C ream Dijon Mus t a rd M o jo M a r in a t ed Ro a st ed Po r k Lo in W h o le Ro a st ed S uck lin g Pig 2 5 l b s A v g Mi ni m um 3 0 p p l 9 ISL A BELL A 26 00 P P 30 0 0 P P

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G R I L L E D S K E W E R S S TAT I O N MINIMUM OF 25 PIECE S EACH SLIDER STATION C hoi ce of Tw o Sl i d ers 1 8 00 PP C hoi ce of Three Sl i d ers 2 4 00 PP Steak 9 pe r s k e wer Chic ke n 8 pe r s k e w e r A m eri ca n St y l e C hees eb urg er Oni on Tomato P ic kles Buffa l o C hi ck en Bl ue C hees e C ol es l aw Hot S au c e BBQ Pul l ed Pork C ri s p y Ba con Pi ck l e d Red Onions Gri l l ed Port ob el l o Mus hroom Sa ut ed Red Onions Sund ri ed Tom a t o Pes t o Hous e m a d e Pot a t o C hi p s Shrim p 9 pe r s k e w e r Ve geta bl e s 7 pe r s k e w e r D ipp ing S auc e s PASTA STATION 28 00 PP Ple ase Choose 2 of e ach Pastas and Sauces 16 PIZZA PIE STATION Add Ch i c ke n 8 00 PP Add Sh r i m p 1 0 00 PP Hun t er C a na d i a n Ba con Pep p eroni It a l i a n Sau sage 28 Add I tal i an S ausage 7 0 0 P P PASTAS S AUC E S P e nn e Po mo d o r o Gemelli Alfredo Cam pane l l e Bolognese Cav at appi Pe s t o C r ea m Wi l d Mus hroom s 2 6 Ch e e se T o r t e l l i ni Pe s t o Pep p eroni 2 5 SUSHI ROLL STATION SELECT 2 Ga r d en Tom a t oes Pep p ers Oni ons Mus hrooms 26 Moz z a rel l a Pecori no 2 2 C rea m y Ga rl i c C hi ck en 2 0 MINIMUM OF 25 PIECES EACH Calif orni a 9 pe r p ie c e Spicy Tuna 9 pe r p ie c e Phila del phi a 9 per p ie c e R a inbow 9 pe r pi e c e WEDDING COLLECTION 10

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I S L A B E L L A M I C R O W E D D I N G PA C K A G E W H E T H E R Y O U R E I N T E R E S T E D I N A N E L O P M E N T M I C R O W E D D I N G O R N U P T I A L S W I T H J U ST Y O U R N E A R E S T A N D D E A R E S T W E S P E C I A L I Z E I N I N T I MAT E W E D D I N G S S O G R A N D T H AT N O O N E W O U L D DARE CALL THEM SMALL G R A N D I O S O C E R E M O N Y PA C K A G E Ceremony Package for 25 40 people starting at 8 500 Pic tur e sq ue c e re mo n y v e n u e f o r 1 h o u r Beac h o r te r r ace ce r e mo n y s e t u p Cro ss bac k c ha i r s a n d ce r e mo n y t a b l e We ddi ng Ven ue D co r I s l a B e l a S i g n a t ure ci rcl e arch o r tr adi t i o n a l 4 p o s t g a z e b o o r 2 p os t arch D e c o r o f yo u r ch o i ce w i l l b e d r a p i n g i n s heer wh i t e fabr i c and o r a d o r n e d w i t h a 2 p i e c e m atc h i ng fl o r al a cce n t i n yo u r ch o i ce o f a v a i l a b l e c o l o r s m i xe d w h i t e s p a s t e l s o r a t r o p i cal m i x De l uxe w e ddi n g bout o nn i e r e fo r wit h y o ur c ho i c e whi te s past e l s o r D ay o f W e ddi ng C o o r d i n a t o r s e r v i ce s w h i ch w i l l b e provi de d by a h i r e d p r o f e s s i o n a l v e n d o r for y ou Lic e n se d Mar r i a g e O f f i ci a n t Ph o t o gr aphe r f o r 2 h o u r s w i t h i n cl u d e d dig i tal i m age s 2 0 di sc o unt o n S p a s e r v i ce s R om an t i c ke e ps a k e g i f t u p o n yo u r a r r i v a l b o u q u e t ma t ch i n g t h e w e d d i n g co u p l e o f co l o r p a l e t t e mi x e d a t r o p i ca l mi x PACKA GE AVAILAB LE SUNDAY THURS DAY PACKAGE PRICE IS SU BJECT TO 24 SERV ICE CHARG E AND 7 5 TA X A L L O F M Y F A M I LY H A D T H E B E S T T I M E W E S T I L L TA L K A B O U T O U R B I G D AY A L M O S T E V E R Y D AY W E W I L L D E F I N I T E LY B E M A K I N G O U R WAY D O W N S O U T H T O I S L A B E L L A A G A I N S O O N A LY T U C K E R T H E C O O K W E D D I N G 11 ISLA BELLA

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T H E DAY B E FO R E A F T E R E X T E N D T H E F E ST I V I T I E S A N D T R E AT YO U R G U E ST S T O A O N E O F A K I N D E X P E R I E N C E F R O M C H E C K I N T O C H E C K O U T N O M A T T E R Y O U R P L A N S W E V E T H O U G H T O F A WAY T O M A K E I T E X T R A S P E C I A L W E L C O M E PA R T Y W H I L E YO U G E T R E A DY Mixed G r e e n s S a l a d w i t h C i t r u s B a l s a mic Vinai gr e tt e Im por te d Cheese Dis play 2 1 PP Gr a p e s F rui t Brea d Ba sket C he ese Cra ckers G rille d P i ne appl e C o l e S l aw Am e r i c an S t y l e C h e e s e b u r g e r Tom at o Le tt uc e Slider with Oni on BBQ P o r k S l i de r s F re sh C at c h w i t h M a n g o S a l s a Hou se Made P o tat o C h i p s S e a s o n a l F r u it S a l a d Ke y L i m e P i e 55 P P We lc o m e B ag D e l ive r y 1 0 p e r ro o m L E T S G E T T H I S PA R T Y P O P P I N Bu tte r e d C ar am e l B a c o n o r S p i cy C h e d d a r C us t om Ba gs ar e av ai l abl e a t a d d i t i o n a l co s t 1 5 2 8 P P P O O L PA R T Y Subject to availability Custo m i z abl e c at e r i n g a n d T r o p i ca l B a r a v a i l a b l e starting a t 5 5 P P A F T E R PA R T Y Ve getable Plat te r 1 5 PP Ba by Ca rro ts C ucum b er C herry Tom a t o Celery As p a r a g us C rea my Wa t ercres s Dip Charcute rie 2 1 PP Roa s ted A s p a ra g us Tom a toe s C heese C ra ckers F inge r sandw iches 2 6 PP Turkey Roa s ted Tom a to Sm oked Goud a Bi b b Let t uc e C hi p o t l e A i ol i Ro se mary Fo c a c ci a Roa s ted Tom a to F res h Mozza r el l a Pesto C i a b a t t a Sm oked C hi cken Brea s t C a r a m el i zed Onions Blu e C hees e A rug ul a F l our Tort i l l a Sangria 150 per g a llon Ros Whi te Pea ch Ma ng o Moj it os 175 per g a llon Rum Ma ng o Ora ng e Ra s p b erry Mimos as 150 per g a llon Ba r s e r vi c e Pretze l st at i o n Mini Gr i l l e d c he e se Pizza S t at i o n WEDDING COLLECTION 12

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REHEARSAL DINNER CHOOSE 1 FA REWELL BRUNCH Tas t e of I t a l y C hi l l ed F res h Ora ng e Gra p efrui t C ranberry Tra di ti o nal C ae sar S a l a d w i t h G a r l i c C r o u t ons Panza ne l l a S al ad Ca vat appi w i t h Sw e e t I t a l i a n S a u s a g e J ui ces A s s ort ed Ba g el s Pl a i n C rea m C hees e Citru s C rea m C hees e Broc c o l i Rabe A s s ort ed Pa s t ri es D a ni s hes Muffi ns Croissants Lob ste r Rav i o l i w i t h Tom a t o C o n ca s s e Li g ht Tarrago n C r e am S a u ce But t er Honey F rui t Pres erv es Pan S e ar e d Mah i M a h i w i t h M e d i t e r r a n e a n Ol i v e Tapenade B asi l S u n Dr i e d To ma t o e s Greek Y og urt Pa rfa i t s w i t h Hous e Ma d e Dried Pi nea p p l e Toa s t ed C oconut Gra nol a C ub ed F res h F rui t Sea s ona l Berri es G rille d S e aso nal Ve g e t a b l e s Tirami su Zab agl i o n e w i t h B e r r i e s 85 PP Scra m b l ed Eg g s w i t h Herb Hom e F ri ed Pot a t oes w i t h Pep p ers Onions Ma p l e Sm ok ed Ba con Turk ey Sa us a ge 48 PP BRUNCH ENHANCEMENTS Taco b ou t a P a rt y C hef Ba r a t t end a nt fees a re not i ncl ud ed Mixed G r e e ns Ra d i s h e s P e p p e r s Pe p p e r Ja c k C he e se Avo c a d o R a n ch Dr e s s i n g One C hef Ba rt end er i s requi red p er 50 gu ests Cre at e y o ur Ow n Taco B a r w i t h Bl ueb erry C om p ot e G rille d Ch i c ke n Fa j i t a S t e a k F r e s h C a t ch B lue be rry Plain Pancake s 12 PP Topp i n gs t o i n c l u d e S h r e d d e d C h e e s e Le ttuc e Tom ato O n i o n J a l e p e n o s B l a ck Beans Ci l an t r o Ri c e O l i v e s S o u r C r e a m G ua c am o l e P i c o d e G a l l o Le mon Pound Cake F re nch Toas t 1 PP F res h Berri es Whi p p ed C rea m Ma p l e Syru p B re akfas t Plat t e r 1 5 PP Sl i ced Sm ok ed Sa l m on D i ced Tom a t oes Red Onions C a p ers C hop p ed Tortill a Ch i ps W a r m F l o u r Tor t i l l a s B e lgian Waffle s 1 2 PP Tre s L e c he s Fl an F res h Berri es Whi p p ed C rea m Ma p l e S yru p 85 P P Ome le t St at ion 23 PP Fres h F a rm Eg g s Eg g Bea t ers Eg g Whites Cou ntry Ha m Ba c on Bel l Pep p ers Sca l l i ons Wi l d Mu shrooms Tom a t oes Sp i na ch Sw i s s C hed d a r Skirt St e ak Carving St at ion 35 PP F res h Eg g s Your Wa y Hom e St y l e Pot a t oes 13 ISLA BELLA

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SIGNATURE DRINKS THE MORNING AFTER BAR BARTENDER FEES ARE NOT INCLUDED ONE BARTENDER IS REQUIRED PER 50 GUESTS 2 hour b a r s erv i ce BUBBLY BAR Price per Bottle Pros ecco 75 00 Moet C ha nd on Brut Im p eri a l 140 00 V euv e C l i cquot Brut Y el l ow L a bel 155 00 D om Peri g non Brut 3 80 00 F res h Ora ng e C ra nb erry Pi neapple Ju ic es Ga rni s hes A s s ort ed Berri es Sl i ced Oranges BLOODY MARY Price per Bottle Sk y 80 00 Ha ng er 1 Ros e 1 05 00 Ti t o s 1 1 0 00 Grey Goos e 1 7 5 00 Ket el One 1 7 5 00 Ga rni s hes A s s ort ed Berri es Sl i ced Oranges L i m es L em on Ol i v es C el ery Pi c kles Hot Sa uces BEVERAGES BY THE GALLON Moji t os 1 75 00 Per Ga l l on Rum Punch 1 50 00 Per Ga l l on Ma rg a ri t a s 1 50 00 Per Ga l l on Red or Whi t e Sa ng ri a w i t h F rui t 150 00 P er Ga l l on TROPICAL ENHANCEMENTS Pi nea p p l e Moji t o i n a F res h Pi neapple 2 9 p er cock t a i l Key L i m e Pop s i cl e i n Y our Pros ecc o Toast 8 p er Pop s i cl e W E D D I N G C O L L EC T I O N 1 4

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T H E F I N E P RI N T S E R V I C E C H A R G E S TA X T H I R D PA R T Y V E N D O R S A 2 4 se r vi c e c h a r g e i s a d d e d t o b a n q u et food be verage an d ven u e re nta l S e r v i ce ch a r g e i s ta xab l e i n t he Sta t e o f F l o r i d a F l o r i d a sta t e sa l es ta x o f 7 5 w i l l be a d d e d to t h e to ta l P r i ces a nd m e nus are subje c t to ch a n g e Reso r t requi res t he use o f p r eferred vendor s All o ut s i d e vend o r s m ust b e a p p r oved by servic e m a na g er A l l vend or s m ust p r ov i d e pr oof of l i cense a nd i ns ura nc e a nd c om p l e te a W9 Form Vend or s no t o n reso r t s p r eferred vendor listing a r e s ub ject to a n exc ep t i o n fee Vendor s ar e g ua r a n teed a c c es s to t he c ont ra ct ed fu nc tion s p a c e a m i ni m um of t w o 2 ho urs p rior to event sta r t t i m e Vend or s a r e requi red to b r eakdo wn and cl ea n up on c om p l e t i on of t he event N o storage w i l l b e p r ov i d ed fo r rem a i ni ng i tem s and Resor t c a nno t a c c ep t res p o ns i b i l i t y fo r l ost or misplaced i tem s Unl es s p r ev i ous a rra ng em en ts a r e made and a p p r oved Reso r t w i l l cha r g e a 2 50 0 0 fee plu s serv i c e cha r g e a nd ta x to cl ea n up any vendor s upp l i es a c c es so ri es o r d c o r l eft at Resor t by vend o r s DEPOSITS A 2 5 n o n re fun d a b l e d e p o s i t i s d u e a l o n g w i t h the si gne d w e ddi n g a g r e e me n t a n d w i l l b e ap p l i ed towar ds y o ur fi n al b a l a n ce A s e co n d d e p o s it equa l to 5 0 o f t he e s t i ma t e d r e ma i n i n g b a l a nce i s du e s i x m o n t h p r i o r t o yo u r e v e n t E s t i m a t ed fina l bal an c e i s du e i n f u l l t h i r t y d a ys p r i o r t o y our e ve n t an d i s pay a b l e i n t h e fo r m o f cre d i t ca rd VENUE Our outdoor event spaces are available until 10pm daily year round Indoor event space is available until 12am Additional lighting and electrical power may be required for outdoor events based on setup and entertainment needs Musical entertainment is allowed between the hours of 12pm and 10pm Resort reserves the right at any time during the function to control the volume of all entertainment 15 ISLA BELLA I N S U R A N C E I N D E M N I F I C AT I O N Gr oup m ust p r ov i d e ev i d enc e of event insu ranc e in a m o unts s uffi ci ent to p r ov i d e c overa g e agains t any cl a i m s a ri s i ng from a ny a ct i v i t i es a ri s i ng ou t of or res ul t i ng from t he res p ect i ve o b l i g a t i ons pu r su ant to t he wed d i ng event

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W E AT H E R P O L I C I E S I N D O O R B A C K U P S PA C E Reso r t rese r ves t h e r i g ht to ma ke t h e fi n a l d eci s i on to rel o c at e an o u td o o r fu n ct i o n to t h e i nd o o r b a c kup spac e i f w e a t h e r c o n d i t i o n s a r e fo rec a sted tha t m ay adv e rsel y a f fe ct t h e a b i l i t y to p r o p erl y servi c e t he func t i o n a n d o r e n d a n g e r t h e safet y o f g u e sts and staf f T h e w e a t h e r c a l l w i l l b e ma d e no less t han 24 ho urs p r i o r to sch e d u l e d eve nt sta r t time I f adv e rse w e a t h e r i s ex p e ct e d a t 7 2 hours p rior to w e ddi ng i t i s re c o m m e n d e d to p r e p a y to d oub l e se t t h e w e d d i n g i n b o t h o u td o o r a n d i nd oor b a c k up spaces TA S T I N G S O ur We ddi n g P a ck a g e i n cl u d e a co mp l i m ent a ry m e nu tasti ng fo r u p to t w o 2 g u e sts A cha r g e of 9 5 pe r pe r son p l u s se r v i c e ch a r g e a nd ta x will ap pl y fo r ad d i t i o n a l g u e sts o r fo r ta st i ng s reque ste d fo r events w i t h few e r t h a n 3 0 a t t end e es Ta sti ng wi l l i n c l u d e 2 sa l a d s 2 e nt re es p a s sed hors d o e uv r es b a s e d u p o n a va i l a b i l i t y Ta st i ng a p p oi nt m e nts ar e p r e fe r re d M o n d a y to T h u rsd a y b e tw e e n 1 1 am and 2 p m b a s e d o n C h e f a va i l a b i l i t y a nd m ay be ar ra n g e d b e t w e e n 60 a n d 9 0 d a ys p rior to c o nt rac t e d eve nt d a t e w i t h a mi n i mum of 72 ho ur advanc e n ot i ce S H I P P I N G STO R AG E A l l w ed d i ng i tem s s hi pp ed to Resor t mu st be pr ea p p r oved a nd s houl d a rri ve no ea rl i er t han 72 hou rs p ri or to event d a t e Item s rec ei ved more than 72 ho urs p ri or to event d a t e w i l l i ncur a fee of 20 per b o x o r p a cka g e p er d a y Reso r t C a t ering Manager m ust rec ei ve a d v a nc e no t i ce of s hipments to ens ure a c c ep ta nc e o f s hi p m ent by o ur Rec eiving D ep a r t m ent Sto ra g e fees w i l l a p p l y for any items no t p i cked up or s hi pp ed o ut w i t hi n 2 4 hou rs after c om p l e t i on of event WEDDING PLANNER To ens ure a fl aw l e s s event i t i s t he resor t s policy to requi re yo u to hi re a p r o fes s i o n al w edding p l a nner to a s s i st you w i t h yo ur w ed d i n g planning rehea r sa l a nd rec ep t i on A ny Pl a nner selec ted that i s no t o n t he current Is l a Bel l a Bea ch Resor t vendor l i st w i l l requi re p ri or a p p r ova l by t he resor t The res p ons i b i l i t i es o f yo ur Reso r t C a t eri ng Manager vers us a hi red Wed d i ng Pl a nner a r e b o th ex tremely i mp or ta n t for t he s ucc es s of yo ur wed ding WEDDING COLLECTION 16

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17 ISLA BELLA

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I S L A B E L L A W E N T F A R B E YO N D W H AT M Y H U S BA N D A N D I H A D E N V I S I O N E D F O R O U R S P E C I A L D AY E S P EC I A L LY D U R I N G T I M E S O F S U C H C R I S I S C O V I D 1 9 K I R BY C O LO N E L L W E D D I N G W I R E W E D D I N G P L A N N I N G RO L E S WEDDING PLANNER R E S O R T C AT E R I N G M A N A G E R P rov i de s d es i gn re c o mm e n d a t i o n s Sug g es t s res ort p referred v end ors S e c ures ve n d o r s s u ch a s fl o r i st D J and o ffi ci a nt C ons ul t s on m enu sel ect i ons C o o r di n a t es cre a t es a t i me l i n e fo r yo ur re h e a r sa l a n d we d d i n g d a y D et a i l s y our b a nquet e v ent ord ers out l i ni ng y our ev en t s p eci fi cs a nd ens ures a l l d et a i l s a re com m uni ca t ed t o a l l res ort d ep a rt m ent s Ac t s a s l i a i so n b e t w e e n yo u r fa m i l y w e ddi n g p a r t y a n d a l l ve n d or s o n w e ddi n g d a y C rea t es a n es t i m a t e of cha rg es A rra ng es your m enu ta s t i ng Ove rse es p l a c e me nt o f a l l d c or for c e re m o ny a n d re c e p t i o n Ov ers ees t he a nd recep t i on C o o r di n a t es t h e w e d d i n g c e re m o ny a n d re c e p t i o n at A ct s a s l i a i son b et w een Pl a nner a nd res ort t ea m C o l l e c ts re nta l p e r so n a l i te m s a t t he c o nc l u s i o n o f t h e re c e p t i o n Ens ures a s ea m l es s t ra ns i t i on to t he Res ort b a nquet ca p t a i n once t he C ock t a i l Hour b eg i ns C a t eri ng Ma na g er a ft er t y p i ca l l y d ep a rt s C erem ony i s ov er Rev i ews B a nquet Bi l l for a ccura cy par ty s et up of cerem ony Wed d i ng C heck s a nd F i na l C O N TA C T U S T O S TA R T P L A N N I N G Y O U R D R E A M W E D D I N G W E D D I N G C O L L EC T I O N 1 8

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1 K N I G H T S K E Y B LV D M M 4 7 M A R AT H O N F LO R I D A 3 3 0 5 0 W W W I S L A B E L L A B E A C H R E S O R T C O M W E D D I N GS I S L A B E L L A C O M P H OT O C R E D I TS C A R E S T U D I OS F O L L A N D P H O T O G R A P H Y M I C H A E L F R E A S D O U G L AS F R I E D M A N M C L A U G H L I N P H O T O V I D E O