I. Dinner Suggestions
Group A.
Turkey Breast...an 8 oz. portion of sliced tom turkey breast with Giblet dressing
Chicken Breast...a 6 oz. breast prepared per choice of the following:
- Cordon Bleu topped with sliced ham and cheese topped with a light sauce
- Lemon-herb seasoned with lemon pepper, shallots and white wine
- Normandy topping of sliced fresh apples in a sauce
Tenderloin Tips Stroganoff...a 6 oz. portion of beef tenderloin tips with noodles ala Stroganoff
Broiled Whitefish...a 10 oz. fillet of Door County Whitefish with a light topping of butter and herbs
Group B.
Cornish Game Hen...an oven-roasted whole 16-18 oz. Cornish Game Hen
Sliced Roast Beef...an 8 oz. portion of sliced roast beef au jus
Stuffed Pork Chop...a 10 oz. roasted pork chop stuffed with seasoned dressing
Broiled Walleye...an 8-10 oz. fillet of Walleye with lemon-dill butter
Seafood Alfredo...an 8 oz. portion of shrimp and clams (or scallops) in a garlic-butter sauce over a bed of pasta
Stuffed Shrimp...Five (5) baked jumbo shrimp stuffed with
crabmeat
Group C.
Prime Rib...a 12-14 oz. portion of roasted prime rib of beef au jus
Ribeye Steak...a 12-14 oz. char-broiled ribeye steak brushed with herbal butter
Sliced Tenderloin...an 8 oz. portion of sliced tenderloin topped with Bourdelaise sauce
Grilled Salmon...an 8 oz. fillet of Atlantic Salmon char-broiled and topped with our raspberry butter
Shrimp and Chicken Combo...Three (3) baked stuffed shrimp
accompanied with grilled 6 oz. chicken breast topped with dijonaise
sauce
Group D.
Filet Mignon...a char-broiled 10 oz. filet of beef brushed with herbal butter
New York Strip Steak...a char-broiled 12 oz. beef strip steak brushed with herbal butter
Shrimp and Filet Combo...Three (3) baked jumbo stuffed shrimp accompanied with an 8 oz. char-broiled filet of beef
Chicken and Filet Combo...Grilled 6 oz. chicken breast topped with dijonaise sauce, accompanied with an 8 oz. char-broiled filet of beef
Weights listed reflect approximate pre-cooked weight.
Prime Rib and Steaks are cooked Medium.
For other suggestions, substitutions or mix-n-match, please contact our Director of Catering Sales.
For group dining of 60 or more persons, select one entree from a Group list above.
If more than one entree is desired, add $2.00 per person to above prices.
Maximum of two selections allowed for a seated meal
Dinner Accompaniments
All Dinner groups include:
Fresh-baked rolls...with butter
Soup du jour...cup
of soup du jour
Salads...please select one
- Tossed greens salad - Dressing choices (choose one):
Parmesan Peppercorn, Italian, French, Caesar, Buttermilk Ranch or 1000 Island
- Cole slaw
- Cucumber with sour cream
- Waldorf salad
Vegetable...please select one
- Fresh seasonal vegetable medley
- Brandied Carrots
- Baked acorn squash
- Key Largo blend...green beans, carrots
(yellow and orange) and red pepper
- Baked Stuffed Tomato
Starch...please select one
- Whipped potato
- Garlic whipped potato
- Parsley-boiled or roasted red potatoes
- Baked potato with sour cream
- Mixed rice
- Pommes Duchetts (Dutchess Potatoes)
Coffee, Decaf, Milk or
hot Tea
Kiddie Meals
Choice of one only:
- Chicken Fingers... Slices of deep-fried chicken breast served with French Fries and cup of diced fresh fruit.
- Macaroni and Cheese... An
American favorite served with a cup of diced fresh fruit
Persons 10 years of age and older are
considered as adult diners for food selections and prices.
Persons 5 to 9 years old are considered as children for food selection
and prices.
Persons under 5 years dine for free when accompanied by their related
guest.
For other suggestions, substitutions or mix-n-match, please contact our Director of Catering Sales.
II. Dinner Buffets
Land Lubber's
Buffet...minimum 75 people
A bountiful selection of cold and hot foods, including dessert
- Steamship Roast of Beef and Virginia Baked Ham
(carved in your presence)
- Baked fish...Atlantic, Whitefish or
fish-du jour
- Roast Turkey with Dressing
- Soup (2) du jour
- Vegetables (2) du jour
- Cottage Cheese
- Potato and Rice du jour
- Vegetable, Potato, Cole Slaw, Mixed Garden Green and Pasta Salads
- Assorted Wisconsin sliced cheeses with
crackers
- Sliced fresh fruit and melon
- Fresh-baked breads and rolls
- Fruit Jello molds
- Dessert table with assorted pies, tortes
cakes and bars
- Coffee, Decaf, Milk, Hot Tea
Buffet Options (at additional cost to above):
Whole Roasted Suckling Pig
Smoked Salmon or Trout
Seafarers Buffet...minimum 75 people
A bountiful selection of cold and hot foods, including dessert
Fresh and salt water selections including Salmon, Whitefish, Herring, Trout, Walleye, Shrimp, Shellfish and Chef's choice of seasonal Fisherman's Catch.
- Smoked Fish-Salmon or Trout, Chubs and Lox
- Roast Prime Rib of Beef carved at buffet table
- Vegetables (2) du jour
- Soup (2) du jour
- Potato and Rice du jour
- Vegetable, Potato, Mixed Garden Green,
Seafood and Pasta Salads
- Relishes and Cottage Cheese
- Fresh-baked Breads and Rolls
- Fresh Fruit and Melon
- Assorted Wisconsin Sliced Cheeses with
Crackers
- Dessert Table with Assorted Pies, Cakes and Bars
- Coffee, Decaf, Hot Tea, Milk
III. Unique Lunches or Dinners
Door County Fish Boil...minimum 20 people
- A Rehearsal Dinner & Tour Group
Favorite
A Traditional Door County Fish Boil over open flame. Not only is the food good, but the boil-over is fun to watch.
- Door County Whitefish Steaks
- Onions
- Potatoes
- Cole Slaw
- Cold salad du jour
- Bread, Rolls and Butter
- Dessert...fresh home-baked Door County cherry pie ala mode
- Coffee, Decaf, Milk, Hot Tea
Chuck Wagon...minimum 20 people
Resurrected from its glory days of the '60s, the Leathem Smith Lodge once again features its Chuck Wagon venue. Put on your casual or Western attire and join us at the Lucerne Lounge and Terrace.
Selections from our outdoor barbecue grilles:
- Greenhorn's Steak...Grilled choice 12-14 oz. beef
Ribeye steak lightly seasoned.
Can be topped with grilled onions and/or mushrooms
- Wagon Master's Pride...Bring your appetite for this selection
- grilled Choice 20-22 oz. Porterhouse steak. Great with sauteed onions and/or mushrooms, if you desire
- Yankee Steak...Grilled Choice 12-14 oz.
New York Strip steak lightly seasoned. Plain or with sauteed
onions and/or mushrooms
- The Rustler...A hearty 8 oz.
Sirloin burger lightly seasoned and grilled to your liking, accompanied by fried or raw onions.
Topped with Wisconsin Swiss, Cheddar or Mozzarella cheese upon request... $0.35 additional.
- Finger Lickin' Ribs...Succulent
pork ribs lightly brushed with our homemade cherry BBQ sauce.
Full or Half Slab
- Sage Hen...Marinated, then grilled
half chicken (approximately 20-24 oz)
- Ribs 'n Hen Combo...Quarter Slab ribs and quarter chicken
- Party
Special... Ribs 'n Hen Combo with apple pie ala mode
for dessert
-
The Outlaw...Two homemade bratwurst pre-cooked in beer, then grilled and served on a toasted bun. Top these dudes with onions or sauerkraut from the chuck wagon
or...
Two Ballpark Hotdogs grilled and
served Chicago-style on a toasted bun or...
Make mine a double! One beer brat
and one grilled jumbo hotdog
- Shrimp Kabob...Jumbo shrimp & fresh vegetables, brushed with herb butter and grilled
- Whitefish Fillet...Pan-baked on the grill with light topping of butter and herbs
- Gold Miner's Special...A vegetarians delight...Portabella mushroom
lightly marinated in Balsamic vinegar, grilled and served on a Kaiser
roll
All Chuck Wagon selections include:
- All-You-Can-Eat from the chuck wagon
when an entree listed above is purchased)
- Corn-on-the-cob
- Baked beans
- Cole Slaw
- Wagon Trail Chili
- Sliced Tomatoes
- Potato, Pasta, Fruit & Green Salads
- Sauerkraut
- Corn Bread
- Parkerhouse Rolls
- Ketchup, Mustard, Raw Onions, Pickles
Deserts and Beverages are available at
additional cost
IV.
Plated Luncheon Suggestions
Guarantee of a minimum of 20
people. Select one group menu item (either menu group) for your entire
party. For an additional menu item, add $2.00 per plate. (Two items
maximum)
Group A.
Leathem Burger...a 8 oz. char-broiled beef patty topped with raw
or fried onion, leaf lettuce and tomato slice, including French fries.
Optional choice of Wisconsin cheese topping ($ 0.50 additional)
Soup 'n Sandwich...Cup of the Soup du jour and choice of the following
sandwiches:
- Ham and Swiss cheese
- Chicken salad
- Sliced turkey or chicken
- Club sandwich decked with sliced
turkey, bacon, lettuce and tomato
Sandwiches are served on whole wheat
or toasted white bread, accompanied by potato salad and garni.
Quiche... an egg-Asiago-Swiss
cheese soufflé with your choice of spinach, or bacon and ham, or
shrimp-crab fillings baked in a savory pie crust. Quiche is served
with medley of sliced fresh seasonal melon.
Seasonal Fresh Fruit Plate...sliced fresh
assorted melons and seasonal fruits and berries, accompanied by cottage cheese,
fresh croissant or roll, and choice of either a fruit or vegetable juice.
Group B
* Grilled Chicken Breast...choice of the following:
- Topped with our raspberry sauce and
served with sauteed vegetables.
- Topped with bacon strips and
mozzarella cheese on a Kaiser roll.
* Steak Sandwich...Open-face
broiled tenderloin served atop marble rye toast points and topped with a
saute of mushrooms and onions.
Poached Salmon...topped with our
raspberry sauce and served with sauteed vegetables.
* Perchwich...pan-fried perch with
lettuce leaf and tomato, on choice of whole wheat, white or dark rye bread.
* French Dip...a generous portion
of sliced roast beef on a fresh French bread, with a side of au
jus
* Whitehouse...Sliced turkey breast on toast accompanied with
asparagus spears and sauce au gratin.
* BBQ Pork...Sliced pork
tenderloin topped with our cherry BBQ sauce and served on a toasted bun.
Chicken-Cashew Salad...tossed
mixed green salad with sliced grilled chicken breast and cashews with
a choice of three dressings at your table.
Soup and Julie...a cup of Soup du
jour and a bowl of mixed green salad with julienne ham and cheese with
your choice of three dressings at your table.
*
Accompanied with French fries
Coffee, decaf, milk, hot or ice tea is
included in above Groups A and B
V. Luncheon Buffets
The Delicatessen...minimum
35 people
- A selection of cold meats,
Wisconsin and imported cheeses.
- Fresh breads and rolls.
- Soup du jour.
- Potato chips, garnishes, relishes,
sliced fresh tomatoes and onions.
- Mixed garden greens.
- Diced seasonal fruit.
- Potato salad or cole slaw
- Dessert Table with assorted pies,
cakes and bars.
- Coffee, decaf, milk, hot or ice tea.
Hot and Lite...minimum
35 people
- Sliced hot roast beef and turkey
breast with gravy
- Vegetables (2) du jour.
- Soups du jour (2).
- Whipped potatoes.
- Mixed garden greens salad.
- Pasta salad.
- Fresh-baked rolls.
- Dessert Table with assorted pies,
cakes and bars.
- Coffee, decaf, milk, hot or ice tea.
VI. Breakfast Suggestions
Breakfast includes choice of coffee,
decaf, milk or hot tea, jelly, marmalade and butter
The Continental....self-serve
buffet style
- Choice of chilled juice.
- Bagels
- English muffins.
- Assorted cold cereals.
- Chilled seasonal fresh fruit or melon.
- Fresh-baked fruit bread, blueberry or
cranberry muffins.
Bright-Eyed Starter
- Choice of chilled juice.
- Diced seasonal fresh fruit or melon.
- Two slices of French toast or Cheese
blintzes with lingonberries.
- Choice of two strips bacon or sausage
links.
- Toasted English muffin.
Belgian Omelet
- Choice of chilled juice.
- Sliced chilled seasonal fresh fruit or
melon.
- Belgian Omelet...Eggs and hash brown
potatoes.
- Choice of two strips bacon or sausage
links.
- Toasted English muffin.
VII. Breakfast Buffets
Nice 'n Easy...minimum
35 people
A variety of selections of the following:
- Chilled fruit juice
- Fresh seasonal fruit
- Scrambled fresh eggs
- American or hash-brown potatoes
- Donuts, bagels, muffins and toast
- Bacon, sausage links and ham
- Coffee, decaf, milk, hot tea
The Hardy...minimum
35 people
A variety of selections of the following:
- Chilled fruit juice
- Fresh seasonal fruit
- Scrambled fresh eggs
- American or hash-brown potatoes
- Texas sliced French-dipped toast
- Cheese Blinzes with lingonberries
- Fresh-baked breads and muffins
- Bacon, sausage links and ham
- Coffee, decaf, milk or hot tea
VIII. Breaks
Eye Opener
- Assorted caned Soda.
- Chilled seasonal fresh fruit or melon.
- Assorted cookies and muffins.
- Coffee, decaf, milk, hot tea.
Mid-Day Snack
- Chilled seasonal fresh fruit or melon.
- Choice of potato chips and herb-onion
dip or pretzels with mustard dip.
- Assorted cookies and bars.
- Assorted canned Soda.
- Coffee, Decaf, Hot or Ice Tea.
The Sidewalk Stand
- Chocolate chip and Macadamia nut large
home-baked cookies.
- Assorted canned Soda, Ice tea or
refreshing pink lemonade.
Door Co. Specialty
- Slice of Belgian Pie...Choice of
two(2): Rice, poppyseed, cherry, prune or
apple. Add whipped topping, if you choose.
- Cheese curds.
- Coffee, decaf, hot or ice tea.
IX. Box Lunches
For a 1/2 day fishing charter (don't forget a box lunch for the Captain
and First Mate), biking, hiking or snowmobiling...
Choice of Sandwich
- Sliced turkey breast
or Smoked ham
or
deli cold meats. (Your choice, same price)
- Prime Rib. (Small additional charge,
but well worth it!)
All box lunches include sandwich with
lettuce and sliced tomato, bag of potato chips, fresh whole seasonal fruit,
candy bar, cole slaw or potato salad, large cookie, utensils, wet-nap, napkin
and accruements.
Beverages may be purchased separately
X. Desserts
- Chocolate Brownies or Assorted Bars
- Three-tier chocolate cake, tort, cake
du jour or cheesecake.
- Seasonal fresh fruit pies (à la mode
additional).
- Pastry Table...assorted pies, cakes,
rails and bars.
- Assorted cookies and bars - 12"
Tray...2 doz. Assorted or 16" Tray...4 doz. Assorted.
- Ice cream or sherbert by the scoop (Toppings of
hot chocolate, chopped nuts, fruit available)
XI. Hôrs D'oeuvres and Appetizers
12" Trays feeds approximately 12-16 people - 16" Trays feeds approximately 24-30 people
Cold Selections
- Vegetable Tray with Dip (Onion or Dill) seasonal Vegetables.
- Fresh seasonal sliced Fruit and melon
Tray.
- Assorted Cheese Tray - Spreads with assorted
crackers.
- Deviled Eggs...stuffed 36 half eggs,
min. order.
- Smoked Salmon spread on assorted
crackers on cucumber slice.
- Sliced Cold Meats Platter with Roast and Corned Beef, Turkey, Ham and Sausage.
- Whole Smoked Salmon or Trout with Capers, Red Onions and Crackers
- Herring in Wine or Creamed with assorted Crackers
- French bread baguette sliced Hoogie-style
(Approx. 1 1/2 cut) with tomato, onion & lettuce...
Sliced Turkey, Ham or Roast Beef
Sliced Roast
Tenderloin
Chicken Salad, Ham Spread, Seafood Salad
- Crustades...thinly sliced Italian
bread with slab-cut slice of meat...
Chicken Spiral...filled with Riccotta cheese and chopped spinach
Beef tenderloin...sliced tenderloin with tarragon butter spread
Ham...with a honey mustard spread
- Chilled Shrimp (Large 16-20 count)
with cocktail sauce and lemon
- Wraps...Flavored flour tortilla,
filled with many ingredient mixtures and cross-cut in 1/2" slices...
Shredded roast turkey, lettuce and cheeses.
Veggie Wrap - tomato, cucumber, sprouts, lettuce and cheeses.
Taco Wrap - ground beef tomato, lettuce and pepperjack
cheese.
Seafood Wrap - baby shrimp, tomato, lettuce and cheeses.
- Fresh melon wrapped with Prosciutto.
Munchies
- Mixed Nuts.
- Peanuts.
- Pretzels...Bowl serves 12-16 people.
- Potato Chips and Onion Dip.
- Tortilla Chips with salsa...serves
12-16 people.
Hot Selections
- Spanicopita - Greek Spinach Pie with
Feta Cheese, Garlic and Herbs...serves 16-20.
- Stuffed Mushrooms with Sausage &
Cheese or chopped Spinach & Cheese mixtures.
- Baked Brie with Crackers and Apple Wedges.
- Skewers (4")....
Luau stick...pork & pineapple or chicken & pineapple
Churrasco...marinated Argentine beef & red peppers
Shrimp Satay...two 16/20 shrimp with green peppers and
mushroom
Homemade Italian sausage (mild) & green peppers
Homemade Bratwurst & Red Cabbage
- Swedish Meatballs in Demi-glace.
- Chicken wings with Buffalo and BBQ
sauce on-the-side.
- Cocktail franks in BBQ sauce.
- Egg Rolls...Stuffed with baby shrimp
or pork and Oriental vegetables.
- Bite-sized baby back ribs.
- Bacon-wraps...with sauces
on-the-side...
Water Chestnuts
Scallops
XII.
Miscellaneous Beverages
- Non-alcoholic Bulk Beverages
- Coffee...Regular or decaf
- Juices & Ice Tea
- Punch
- Champagne Punch...by the gallon
- Non-alcoholic Punch...by the gallon
XIII. Bar Services and Policies
Beer
- Bottled Beer, Domestic or Imported
- Quarter Barrel Beer, Domestic
- Half Barrel Beer, Domestic
Wine
- House wines...by the glass
- House wines...Red, White & Blush by
the 750ml bottle
- House wines...Non-alcoholic by the
750ml bottle
- Premium...by the bottle
Champagne
- House champagne...by the bottle
- House champagne...Non-alcoholic by the
bottle
- Premium...by the bottle
By the Glass
- Highball...House (rail) brands
- Cocktail...House (rail) brands
- Premium brands, Cordials, Blended and
Ice Cream Drinks
Miscellaneous
- Soda
- Juice
- Wine Cooler
- Non-alcoholic Beer
- Non-alcoholic Cooler
- N/A Wine...by the bottle only, see
wines above
Bar Policies
Wisconsin liquor law prohibits any
alcohol from being brought into or taken from any banquet facilities for
consumption in, on or about the premises or property.
Event Staffing:
Hotel staff bar tenders and servers, only, shall be hired to serve food
and/or beverages. No hired 'outside staff' is permitted.
Banquet Bars:
Two types of banquet bars are offered for groups of twenty (20) or more
persons:
Host Bars: Guests
drink Host-selected beverages free (usually tap beer, soda or wine) and
charges for selected drinks are placed on Host's master bill, including
5.50% sales tax and 20% service charge, other types of drinks are paid
by guest.
Cash Bars: Host's
guests pay for their drinks and tip individually. Host incurs no
expense.
Bar Minimum:
A minimum expenditure for banquet bars is $300.00 per bar for the first
two-hours or portion thereof and a minimum expenditure of $100.00 per
bar thereafter must be achieved, plus, a fee of $30.00 per hour per
bartender will be charged; the host is responsible for making up the
difference.
Bar Closing
Time: "Last call" shall not be later than 1:30am and all
guests shall be required to leave the bar not later than 2:00am.
XIV.
Policies and General Information
Contract and Deposit
A deposit is required when reserving an event date and/room for an
event. The deposit must accompany the signed contract prepared by
Director of Sales at Leathem Smith Lodge. The requested date of your
event shall not be reserved until the contract, together with the
deposit, is delivered to the Director of Sales and the contract has been
fully executed by the parties.
Event deposits:
- 20-50 estimated attendees $ 50.00
- 51-100 estimated attendees $ 100.00
- 100 or more estimated attendees $ 500.00
The deposit will be deducted from the final bill.
Cancellation Policy
Deposits are non-refundable. All cancellations shall be in writing and
signed by the 'booking party'.
Payment
Unless otherwise arranged, full payment is due the latter to occur of,
the day of the event or within ten(10) days of receipt of invoice.
All
payments shall be tendered by cash or check...sorry, credit card payment
is not accepted for group meals of 20 or more, unless prior arrangements
have been agreed upon by the parties and a service fee of 5% is added to
the portion requested to be paid by acceptable credit card. Credit card
information must be on file with the Director of Sales at least one day
prior to the event.
Booking Minimum
A meal minimum of 20 full-priced meals are required to book any room. If
this minimum is not met, a surcharge may be applied. Please contact your
catering representative for more information.
Service Charge (Gratuity)
An 18% service charge is added to all food and beverage charges. Current
Wisconsin and local sales tax is added to the total as required by the
State regulations.
Menu Policies
To avoid confusion and inaccuracies in planning, please make all plans
at least one month in advance of the event, in person or by written
request (Fax or e-mail).
All food or beverage which may be acquired by special ordering or
require a longer lead-time, must be requested no later than thirty (30)
days prior to the event.
The final count must be submitted no later than seven (7) days prior to
the event. The submitted final count shall be deemed the minimum
guaranteed count, the least number for which will be charged. If your
attendance exceeds the minimum guarantee, billing will be for the actual
number of guests in attendance.
A maximum of two (2) entree selections are allowed for a sit-down meal.
Color-coded place cards are required to be furnished by Host.
Note: A surcharge of $2.00 per plate (all plates) will be assessed for
more than one entree selection, children's meals and special dietary
meals (up to 1% of guaranteed count), excepted.
Music and dance floor service charge (DJ or Live)
$ 50.00 per 4 hrs. or portion 1 hour setup and 1 hour teardown allowed
for DJ or Band...charges will be assessed thereafter. Customer shall be
responsible for any damages caused by contracted services.
Cake Service (Customers product)
Cake cutting and service is included at no additional charge.
Off-Premise Purchases
Absolutely NO FOOD or BEVERAGES are allowed to be brought into the
banquet rooms, public or common areas of the hotel, including, without
limitation, onto the exterior premises, parking lots, drives, marina,
terraces, pool or other public or common areas. The only exception to
this is a commercially prepared celebration cake, prepared in a licensed
and inspected facility by the Wisconsin Health Department.
Leftover Food & Beverages
Leftover food or beverages are the property of the hotel and shall not
be available to the Host or its guests for further consumption on the
premises or for take-home, celebration cake, excepted.
Food service
shall be defined as being completed when the offered food has been
returned to the kitchen, and/or the bartenders have secured and left the
bar area.
No refunds or discounts given for 'No Shows'.
Food & Beverage Areas
Entry into kitchen, food service, food preparation or storage areas,
behind bars or in liquor storage rooms is strictly prohibited. Hotel
personnel only are authorized to access those areas.
Decor
No decorations shall be hung from the ceiling, walls or light fixtures.
Do not use nails or screws.
Decor may be secured to wood beams by using
easily removable duct, scotch or masking tape. All decor shall be
installed at Host, or its agents or assignees, at their sole risk and
expense.
All decor materials and equipment shall be purchased or
otherwise supplied by Host.
Glitter & confetti clog our vacuums and
laundry appliances, therefore we will not allow either to be used as a
decoration. Rose petals are a viable alternative.
Security Areas
Please be advised that selected areas of the hotel interior are equipped
with surveillance cameras which video record activities.
Price Changes
Please be advised that all prices are subject to change without prior
notice. It is the customers responsibility to contact the Director of
Sales at Leathem Smith Lodge for current prices 60 days prior to the
event.
XV.
Room Rental Charges
Room Rental
Charges (food & beverage service is not required) ...applies
to each room when a complete meal IS NOT purchased or food & beverage
service IS NOT required for all guests, including, but not limited to,
e.g. trade show, fund raiser, open house, meetings, seminars, trade
shows, etc.
Theatre Style setup...Room rental
charges include furnishing, setup and takedown of chairs. Presentor's
tables, table covering & skirting, podium, audio/visual aids and other
rental items are available at an additional charge.
Conference Style setup...Room
rental charges include furnishing, setup and takedown of tables, table
coverings and chairs. Table skirting, podium, audio/visual aids and
other rental items are available at an additional charge.
Classroom Style setup...Room
rental charges include furnishing, setup and takedown of tables, table
coverings and chairs. Table skirting, podium, audio/visual aids and
other rental items are available at an additional charge.
Seating capacities are reliant on
set-up style. Leathem Smith Lodge reserves the right to assign
size-appropriate rooms based on the final attendee count:
- Copper Room...Approximately 16-30
people $ 100.00 per 8-hr. day or portion
- Gold Room...Approximately 28-49 people
$ 150.00 per 8-hr. day or portion
- Great Room...Approximately 60-140
people $ 250.00 per 8-hr. day or portion
- Carriage Room...Approximately 60-160
people $ 275.00 per 8-hr. day or portion
- Lucerne Lounge...Approximately 34-70
people $ 175.00 per 8-hr. day or portion
- Flagship Lounge...Approximately 30-80
people $ 175.00 per 8-hr. day or portion
Room Rental
Charges (food & beverage service IS required)...applies
to each room when food & beverage service IS purchased for all guests,
including, but not limited to, e.g. luncheons, memorials, banquets,
wedding receptions, celebration & holiday parties, etc.
Banquet Style setup...Room rental
charges include furnishing, setup and takedown of of tables, table
coverings, chairs, napkins, dishware, glassware, flatware and table
centerpiece tea light. Table skirting, audio/visual aids and other
rental items are available at an additional charge.
Seating capacities are reliant on
set-up requirements. Leathem Smith Lodge reserves the right to assign
size-appropriate rooms based on the final attendee count:
- Copper Room...Approximately 16-30
people $ 100.00 per 3-hr. day or portion *
- Gold Room...Approximately 28-49 people
$ 150.00 per 3-hr. day or portion *
- Great Room...Approximately 60-140
people $ 250.00 per 8-hr. day or portion
- Carriage Room...Approximately 60-160
people $ 275.00 per 8-hr. day or portion
- Lucerne Lounge...Approximately 34-70
people $ 175.00 per 4-hr. day or portion *
- Flagship Lounge...Approximately 30-80
people $ 175.00 per 8-hr. day or portion *
* The Copper Room, Gold Room, Lucerne
Lounge and Flagship Lounge are setup for public dining utilizing 2-6
person seating per table. If the rooms are acceptable in that setup, the
room rental charges will be waived.
XVI.
Rentals
Dining Table
Linens and napkins
White linen tablecloths and Host's choice of white, burgundy, red or
mauve linen napkins are included at no additional charge.
Table skirting
(white) $ 9.00 per table
For color tablecloth and/or skirting, please contact our Director of
Food & Beverage.
Table
Centerpiece
5" round x 12" high clear crackle-glass vase with white floating candle
$ 3.00 each
Display or Vendors
tables (36" x 96")
- Includes table, white tablecloth and
white skirting $ 24.00 each
- Includes table, white tablecloth only
(unskirted) $ 15.00 each
- Complementary chair and/or waste
receptacle per table, if requested.
- For color tablecloth and/or skirting,
please contact our Director of Food & Beverage.
Audio/Visual Aids and
Equipment
- Projection screen (60" or 96"),
lectern or flip chart $ 15.00 per day
- Slide Projector or overhead projector
with screen $ 30.00 per day
- TV/VCR/DVD $ 30.00 per day
- Blackboard $ 10.00 per day
- Internet/Broadband access in meeting
room $ 3.00 per hour
Staffing
Assistance
Bartenders and/or Wait Staff...For Hospitality functions $ 30.00 per
hour, plus gratuity
On-grounds Ceremonies
- Grounds Fee for ceremony...1 hour $
250.00 per hour
- Tented area in parking lot for
reception $ 250.00 per day
- Traffic control (In-coming) $ 30.00
per man hour
- Electric power supply, distribution &
usage to tent $ 200.00 per day
- Mobilization & de-mobilization...bar $
450.00 per round trip move
- Mobilization & de-mobilization...food
$ 1,000.00 per round trip move
- Transport vehicles... 2 minimum $
75.00 each
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To download and
print our entire 2007 Group Menu
"CLICK HERE"
(groupmenu.pdf)
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