S E A S I D E Weddings - Blockade Runner Beach Resort · 2019-06-08 · S E A S I D E Weddings Blockade Runner Beach Resort W E D D I N G C A T E R I N G As a full-service resort,

S E A S I D E Weddings

Blockade Runner Beach Resort

W E D D I N G C A T E R I N G

As a full-service resort, we take pride in making every

moment our guests spend with us absolutely perfect.

Whether you’re vacationing or traveling on business,

our friendly, professional team will go the extra mile

to make your stay pleasant and productive.

Contact Information

(866) 341-7813

[email protected]

W E D D I N G C A T E R I N G

You have dreamed and planned for this day! We can exceed

your expectations. The undeniable serenity and romance of the

ocean is at your feet. The elegance of the Blockade Runner Beach

Resort, along with the tranquility of the ocean, creates the perfect

setting for the beginning of your lives together. A wedding at the

Blockade Runner Beach Resort will be unlike any other. Recite your

vows in our spectacular seaside gardens, celebrate with your friends

and family in our elegant ballroom and relax in our romantic bridal

suite. Our experienced staff will help you plan every detail

and create the wedding of your dreams.

The Blockade Runner offers a premier oceanfront

wedding venue in southeast North Carolina. Weddings

at the hotel can be defined by the bride to suit your style.

T H R E E E A S Y S T E P S

Describe your vision

Choose your style

Add enhancements

BLOCKADE-RUNNER.COM (866) 341-7813 [email protected]

all prices are subject to 22% service charge and 7% sales tax

W E D D I N G P A C K A G E O P T I O N S

S O C I A L

Fun. Flexible. Easy.

Keeping it simple for the bride

looking to create a fun day with your guests.

S E A S I D E

Beachy. Laid-back. Relaxing.

Enjoy your day at the beach with your guests.

Relax at a beautiful location with great food and great friends.

C O A S T A L

Break-the-mold. Modern. Unique.

Reflecting your style and willingness to break the rules. Let our chef

inspire your wedding day with a menu that reflects your style.

T R A D I T I O N A L

Classic. Timeless. Elegant.

A timeless wedding reception shaped by your style.

Classic elements that stand the test of time.

A L L W E D D I N G P A C K A G E SI N C L U D E

Event Services Manager Assistance

Bar Package

Champagne Toast

Event Space with Inclement Weather Backup

White Linens

All Tables, Chairs, China, Glassware and Silver



E V E N T S P A C E S

W E D D I N G L A W N

A wedding at the Blockade Runner Beach Resort will be unlike

any other. Recite your vows in our spectacular seaside gardens.

F L A M I N G O B A L L R O O M

With 2,800 square feet and soaring 18 foot ceilings, the Flamingo

Ballroom is the largest single space at the resort. New teak and

maple hardwood floors reflect the elegance of impressive

chandeliers throughout the space, a breathtaking scene for any

wedding. This room’s chic and contemporary ambiance

has a 180 person banquet capacity.

N I G H T H A W K R O O M S

These completely redesigned spaces offer some of the most

spectacular views on Wrightsville Beach. With teak and maple

hardwood floors and breathtaking views of our lush gardens, the

Nighthawk room is a destination for success. This room can

accommodate any situation, as it can break down into two

separate spaces for meetings and conferences, or one large space

for a wedding or social event. With a combined 2,200 square feet,

the Nighthawk room has a 175 person theater capacity, a 120

person banquet capacity, and a 100 person classroom capacity.



The Blockade Runner Event Services Manager

is available to provide the following services:

• Collaborate with you and your wedding planner

to ensure the event is flawless

The hotel highly recommends a wedding planner.

• Answer any questions that you have about the process

and provide suggestions

• Serve as your primary hotel contact

for the wedding ceremony and reception

• Act as your menu consultant

and aid you in menu planning

• Create an estimate and a payment schedule

• Write the banquet event order

covering the details of your day

• Recommend vendors

• Oversee the setup of the contracted space

• Be an on-site, day-of coordinator, be available for your ceremony

and reception and will also facilitate your rehearsal



W E D D I N G C O O R D I N A T I O N

W E D D I N G P A C K A G E S

A P R I L T H R O U G H O C T O B E R

Saturday Wedding

Pricing starts at $7000 to include all space used for the event.

You will have use of our oceanfront lawn for your ceremony.

We will set up and breakdown all the guest chairs. Following the cer-

emony, guests will be directed to our gardens for a one-hour cocktail

reception. The evening’s events will then move to our

beautiful Flamingo Ballroom for a four-hour reception.

We will provide you with a backup room as well, in case of

inclement weather, where we could hold the ceremony and/or

the cocktail hour. All tables, chairs, linen, silver and glassware

are included, as is the set up and breakdown of each space.

A guest room block of 40 rooms is also required. We offer your

guests our lowest discounted group rate, and they can all

guarantee their room with their personal credit card.

We do have a two-night minimum on the weekends.

Friday Wedding

Pricing starts at $5000 for the space mentioned above.

Guest room block for a Friday wedding is 30 rooms

with a two-night minimum.

Sunday through Thursday Wedding

Pricing starts at $3500 for the space mentioned above.

Guest room block for a Sunday through Thursday wedding

would be 20 rooms for one night only.



W E D D I N G P A C K A G E S

NOVEMBER THROUGH MARCH

Saturday WeddingPricing starts at $3500 for the space mentioned above.

Guest room block for a Saturday wedding is 20 rooms


Friday WeddingPricing starts at $2500 for the space mentioned above.

Guest room block for a Friday wedding is 20 rooms


Sunday through Thursday WeddingPricing starts at $2000 for the space mentioned above.

Guest room block for a Sunday through Thursday wedding

would be 15 rooms for one night only.



S O C I A L R E C E P T I O N

T R AY PA S S E D H O R S D ’ O E U V R E S_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of three

S E A R E D A H I T U N A

W O N T O N Swith yuzu lime avocado mousse, cucumber and radish salad and wasabi crema

C A N A P E Swith pimento cheese, bacon andpickled jalapeño

C O L D , S M O K E D S A L M O Nand herb cream cheese crostini

V E G E T A B L E S P R I N G R O L L S with Thai chili dipping sauce

C O C O N U T L I M E S H R I M PC E V I C H E

H E R B G O A T C H E E S E

B R U S C H E T T A with candied tomato

P E T I T E C R A B C A K E Swith grilled scallion remoulade

M E D J O O L D A T E S stuffed with blue cheese

D I S P L AY S _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of oneto be displayed during cocktail hour

F A R M E R S C H E E S E B O A R Dfour chef-inspired artisanal cheeses with grapes and flatbreads

F R E S H S E A S O N A L F R U I T D I S P L A Ymelons, grapes, pineapple, citrus, berries

A N T I P A S T O D I S P L A Ygenoa salami, capicola ham, provolone, mozzarella, olives, marinated vegetables, pepperoncini, crostini and flatbread

B R U S C H E T T A B A Rtomato basil bruschetta, olive tepenade,feta, roasted red pepper spread, crostini and flatbread

S O C I A L M E N U S E L E C T I O N S 130++pp

S A L A D_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

S I G N A T U R E S A L A D B A Rfresh greens, heirloom tomatoes, English cucumber, red onion, hearts of palm, heirloom carrots, radish, hardboiled-egg, seasonal fruit, house-made garlic crou-tons, and sunflower seeds. Served with our house-made dressings: white balsamic vinaigrette and our creamy blue cheese.

C A R V I N G S TAT I O N Sc h e f a t t e n d e d_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of one

P R I M E R I Bdijon-rubbed beef with creamy horseradish sauce and au jus

T U N Atogarashi tuna loin, pickled ginger, wasabi crema

T U R K E Y B R E A S Tdeep fried Carolina turkey breast with natural gravy

B A C O N W R A P P E DV E N I S O N L O I Ngarlic cream sauce

H E R B R U B B E DL E G O F L A M Bour tzatziki sauce: yogurt, cucumber, dill

P O R C H E T T Aherb-rubbed, skin-on pork loin with salsa verde



S O C I A L M E N U S E L E C T I O N S 130++pp



A C T I O N S TAT I O N Sc h e f a t t e n d e d

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of one

S T R E E T T A C O S

House-roasted carnitas and seasoned beef,served with guacamole, pico de gallo,black beans, caramelized peppers and onions, pickled jalapeno crema, lettuce, pepper jack and cheddar cheese. Comes with corn and flour tortillas.

P A S T A B A RCheese tortellini and penne pasta with marinara and alfredo sauces. Make your own creation with fennel sausage, roasted chicken, shrimp, mushrooms, artichoke hearts, grilled vegetables, spinach, sun-dried tomatoes and Parmesan cheese.

S H R I M P & G R I T SCreamy stone-ground grits. Cajun tasso ham gravy and marinara sauce. Make your own creation with bacon, mushrooms, green onions, jalapenos, Parmesan and cheddar cheese.

S O C I A L R E C E P T I O N

B A R PA C K A G E_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

W I N Eyour choice of two red winesand two white winesChardonnay, Pinot Grigio, Sauvignon Blanc, White Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir

B E E RAssorted selection of domestic, imported, and NC craft beers

L I Q U O RSmirnoff, Tanqueray, Bacardi Silver, Jim Beam, Cuervo Gold, Dewar’s

For additional food or beverage enhancements, please refer to page 16.

All packages are served with tea, coffee, water and assorted rolls and butter.

All prices are per person, unless otherwise stated, and do not include tax or service charge.

S E A S I D E C O C K TA I L R E C E P T I O N


choice of three

D E V I L E D E G G S T R I Osriracha, wasabi and classic

H E R B G O A T C H E E S E

B R U S C H E T T A with candied tomato

B A C O N W R A P P E D S C A L L O P S

V E G E T A B L E S P R I N G R O L L S with Thai chili dipping sauce

B L O O D Y M A R Y O Y S T E R S H O O T E Rwith horseradish and lemon

T O M A T O B A S I LB R U S C H E T T A

S P I N A C H S T U F F E DJ U M B O M U S H R O O M S

L O B S T E R F R I T T E R S

J U M B O S H R I M P C O C K T A I L

C R I S P Y P O R K B E L LYDr. Pepper glaze with pickled jalapeños

S E A S I D E B U F F E T D I N N E R

S A L A D_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of one - plated

R U N N E R S A L A Dmixed greens, hearts of palm, English cucumber, radish, sunflower seeds and white balsamic vinaigrette

S E A S O N A L S A L A Dmixed greens, seasonal fruit, candied pecans, goat cheese, seasonal vinaigrette

C A E S A R S A L A DRomaine, Parmesan cheese, croutons, sun dried tomatoes, yogurt caper Caesar dressing

S E A S I D E M E N U S E L E C T I O N S 140++pp

E N T R E E S_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of two - buffet

C H I C K E N P I C C A T ASauteed chicken breast with lemon caper butter sauce

C H I C K E N & A N D O U I L L E G U M B Otrinity, smoked sausage, chicken, roux, Cajun spices, green onions

P O R K T E N D E R L O I Nchar siu BBQ pork tenderloin

S H R I M P É T O U F F É Ecelery, peppers, onions, spicy tomato broth with a dark roux

L O C A L LY C A U G H T F I S Hbrown butter, lemon, capers

M A H I - M A H Iseared with fennel, tomato and white wine sauce

F L A N K S T E A K

L O N D O N B R O I Ltamari and ginger reduction with green onions and sesame

V E G A N Z U C C H I N I P A S T Asquash zucchini noodles, basil-pumpkin seed pesto, arugula, slow dried tomatoes, squash chips

V E G A N P U T T A N E S C Amarinara, white wine, tomatoes, olives, capers and garlic with penne pasta



S E A S I D E M E N U S E L E C T I O N S 140++pp



S I D E S_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


R E D B E A N S & R I C Esmoked turkey meat, green onions

A S P A R A G U Sgrilled with extra virgin olive oil and

lemon

R O A S T E D B R O C C O L I & C A U L I F L O W E R

with butter, lemon and roasted garlic

M A S H E D P O T A T O E Sbutter whipped Yukon Gold potatoes

S E A S O N A L V E G E T A B L E Schef’s selection of locally sourced vegetables, expertly paired and prepared for your meal

P O T A T O E S A U G R A T I Ncreamy sliced potatoes with Parmesan and Gruyère cheese

S E A S I D E C O C K TA I L S

B A R PA C K A G E_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _







C O A S T A L M E N U S E L E C T I O N S 150++pp

C O A S TA L C O C K TA I L R E C E P T I O N


choice of three

B A C O N W R A P P E D S C A L L O P S

P E T I T E C R A B C A K E Swith pickled green tomato tartar

S T U F F E D M U S H R O O M Schorizo sausage and cheese stuffedjumbo mushrooms

O Y S T E R S R O C K E F E L L E Rspinach, shallots, garlic, parmesan, Pernod

C H I C K E N L I V E R M O U S S E with pickled vegetables on crostini

S M O K E D T R O U T D I Pwith pickled red onion on crostini

S H R I M P C A L A Srice shrimp fritters with herbs, charred scallion aoili

C O A S TA L B U F F E T D I N N E R

S A L A D_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _



B A B Y I C E B E R G W E D G Eheirloom cherry tomatoes, Danish blue cheese, cucumbers, pancetta crumbles, red onions and blue cheese dressing

S E A S O N A L S A L A Dmixed greens, seasonal fruit, candied pecans, applewood smoked bacon, goat cheese, seasonal vinaigrette

C A E S A R S A L A DRomaine, parmesan cheese, croutons, sun dried tomatoes, yogurt caper Caesar dressing

E N T R E E S_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


C H I C K E N P I C C A T Asautéed chicken breast with lemon caper butter sauce

C O Q A U V I Nbraised chicken with bacon, mushrooms, and red wine

H E R B F L A N K S T E A KR O U L A D Emarinated flank, stuffed with pickled peppers, greens and mozzarella cheese

B R A I S E D B E E F S H O R T R I B Sginger beer braised, with root vegetables

P O R K T E N D E R L O I Nserved with a mustard cherry sauce

L O C A L LY C A U G H T

C L A M S & M U S S E L Smarinara, wine wine and herbs

N O R W E G I A N

S E A R E D S A L M O Npan seared, finished with a citrus beurre blanc and herbs

L O C A L LY C A U G H T F I S Hprepared with seasonal acoompaniments

V E G E T A R I A N B O L O G N E S Epappardelle pasta with mushroom and squash bolognese, Parmesan and herbs



C O A S T A L M E N U S E L E C T I O N S 150++pp

S I D E S_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


M A S H E D P O T A T O E S garlic & sour cream mashed Yukon Gold potatoes

R O A S T E D B R O C C O L I & C A U L I F L O W E R

with butter lemon and roasted garlic

A S P A R A G U Sgrilled with extra virgin olive oil and

lemon

F I N G E R L I N G P O T A T O E Ssmashed and roasted with roasted garlic and herbs

S E A S O N A L V E G E T A B L E Schef’s selection of locally sourced vegetables, expertly paired and prepared for your meal

R I C E P I L A Frice with herbs and toasted almonds

R O A S T E DR O O T V E G E T A B L E S

C O A S TA L C O C K TA I L S

B A R PA C K A G E_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

W I N Eyour choice of two red winesand two white wines

Chardonnay, Pinot Grigio, Sauvignon Blanc, White Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir








T R A D I T I O N A L M E N U S E L E C T I O N S 170++pp

T R A D I T I O N A L C O C K TA I L R E C E P T I O N


choice of three

S H R I M P T O A S TW I T H F U R I K A K Eseawood and sesame, lime aioli

T U N A P O K Ewith cucumber, radish, scallion, sesame, chili, lime

R O A S T E D O Y S T E R S

O N T H E H A L F S H E L Lwith crab, corn, chili pepper, cream and Parmesan

P E P P E R E D C O L DS M O K E D S A L M O Nwith herb cream cheese on crostini

L A M B B A C O N W R A P P E D

W A T E R C H E S T N U T Swith dried apricots and lemongrass-apricot glaze

F R E N C H C A N A P Etriple cream brie, sour cherry jam and puff pastry

G O A T C H E E S E B R U S C H E T T Awith yuzu lime marmalade and black sesame

N C B L U E C R A B F R I T T E R Spepper jelly

T W I C E B A K E DM I N I S T U F F E D P O T A T O E Swith mushrooms and truffle salt

T R A D I T I O N A L P L AT E D D I N N E R

S A L A D_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _



A R U G U L A S A L A Droasted beets, radish, feta, pistachios, white balsamic vinaigrette

C A E S A R S A L A DRomaine, Parmesan cheese, croutons, sun dried tomatoes, yogurt caper Caesar dressing

R O M A I N E W E D G E heirloom cherry tomatoes, Danish blue cheese, cucumbers, pancetta crumbles, red onions and blue cheese dressing

E N T R E E S_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of two - plated

B E E F T E N D E R L O I Nred wine jus, asparagus, smashed Yukon Gold potatoes

B E E F S H O R T R I Bginger beer and miso braised mashed Yukon Gold potatoes, NC local greens, jus

H E R B C R U S T E DR A C K O F L A M Bgarlic local greens, roasted cauliflower with tzatziki

P O R K T E N D E R L O I Nwith butternut squash, bacon Brussels sprouts and apple gastrique

B L A C K S T R I P E D B A S Swilted greens, clams, chowder broth and haricot verts

G I N G E R C R U S T E D T U N Aseasonal vegetables, dashi broth, soba noodles, grilled scallions and Japanese greens

S E A F O O D B O U I L L A B A I S S Eshrimp, clams, mussels with tomato fennel broth, crispy fingerling potatoes and saffron aioli

C H I N E S E D U C Kfive spiced duck leg confit topped with cherry blossom soy, scallion fried rice and seasonal greens

Make your entrée surf & turf by adding one of the following: 6oz cold water lobster tail, NC lump crab cake, pan seared scallopsAll options will be at market price.



T R A D I T I O N A L M E N U S E L E C T I O N S 170++pp

V E G A N E N T R E E S_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _


Z U C C H I N I “ P A S T A ”basil-pumpkin seed pesto, arugula, slow dried tomatoes, squash chips

V E G A N P U T T A N E S C Atomatoes, olives, capers and garlic with

penne pasta

Y E L L O W C U R R Ycrispy tofu, cauliflower, carrots, green beans topped with black rice

T R A D I T I O N A L C O C K TA I L S

B A R PA C K A G E_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _









A D D A D I S P L AY _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

F A R M E R S C H E E S E

B O A R D I 6four chef-inspired artisanal cheeses with grapes and flatbreads

F R E S H S E A S O N A L F R U I T D I S P L A Y I 6melons, grapes, pineapple, citrus, berries

S P I N A C H & A R T I C H O K E

D I P I 6mozzarella, Parmesan and Greek yogurt dip with crostini

G U A C A M O L E S T A T I O N I 12Chef Attendedmade to order, hass avocados, black beans, sweet corn, red onion, pico de gallo, pickled jalapenos, queso fresco, grilled marinated chicken, blackened NC shrimp, fresh made tortillas chips

C O L D S E A F O O D S T A T I O N I 18snow crab claws, shrimp cocktail, steamed chilled mussels, smoked fish dip, cocktail sauce, lemon, lemon-garlic aioli, fresh seaweed

W A R M S E A F O O D S T A T I O N I 18Oysters Rockefeller with creamy spinach, applewood smoked bacon, parmesan; warm coastal crab dip with crostini; NC mussels and clams in a white wine, garlic and herb broth

A N T I P A S T O D I S P L A Y I 11Italian capicola, sopressata, salami and cheeses with grilled vegetables, olives, artichokes, marinated mushrooms and asparagus

R I S O T T O S T A T I O N I 14Chef AttendedItalian arborio rice simmered with home-made vegetable stock and white wine. Guests may choose to add any of the following to enhance their dish: Italian sausage, grilled marinated chicken, roasted mushrooms, heirloom tomatoes, basil pesto, fresh spinach, English peas, goat cheese, Parmesan

A D D A C A R V I N G S TAT I O N I 1 4c h e f a t t e n d e d_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of one

P R I M E R I Bdijon rubbed beef with creamy horseradish sauce and au jus

T U N Atogarashi tuna loin, pickled ginger, wasabi crema

T U R K E Y B R E A S Tdeep fried Carolina turkey breast with natural gravy

B A C O N W R A P P E DV E N I S O N L O I Ngarlic cream sauce

H E R B R U B B E DL E G O F L A M Bour tzatziki sauce - yogurt, cucumber, dill

P O R C H E T T Aherb rubbed skin on pork loin with salsa verde

S M O K E D B R I S K E Tsliced and served with house-made tangy bbq sauce

A D D I T I O N A LC O U R S E I 1 1_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

choice of one

S H R I M P C O C K T A I Lsix jumbo North Carolina shrimp with cocktail sauce

L O B S T E R B I S Q U Ecreamy lobster soup with sherry and lobster meat

N C L U M P C R A B C O C K T A I L NC lump crab, avocado, lemon aioli, microgreens

B A R E N H A N C E M E N T S _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

P R E M I U M L I Q U O R I 1 6Absolut, Bombay Sapphire, Captain Morgan Spiced Rum, Jack Daniels, Cuervo 1800, Johnnie Walker Red, Knob Creek

U LT R A - P R E M I U M L I Q U O R I 2 2Absolut, Bombay Sapphire, Captain Morgan Spiced Rum, Jack Daniels, Cuervo 1800, Johnnie Walker Red, Knob Creek

P R E M I U M W I N E I 5 0 p e r b o t t l e

Mer Soleil Silver Chardonnay, J Vineyards Pinot Gris, Storypoint Cabernet Sauvi-gnon, Noah River Pinot Noir

S I G N A T U R E C O C K T A I L I 9Passed during cocktail reception. Includes one liquor; additional liquors are a $2 upcharge per drink

B U T L E R P A S S E D W I N E S E R V I C E I 3 0 p e r b o t t l e

Your choice of two wine varietals served with dinner to fit your selected entrées

D E S S E R T I 1 0_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

I T A L I A N D E S S E R T D I S P L A Yalmond macaroons, chocolate chip cannoli, assorted chocolate truffles, mini éclairs, vanilla-chocolate profiteroles and chocolate dipped strawberries




F O O D E N H A N C E M E N T S



E L E V A T E D E X T R A S

PRE-WEDDING

Engagement PartyCelebrate the start of this exciting time in your life

with a special night with your friends and family. Our spaces offer

the perfect setting for engagement parties, rehearsal dinners,

bridal showers and more.

Bachelor / Bachelorette Weekend GetawayLet us customize a weekend getaway for you and your

wedding crew! We’ll start with your hotel rooms, and

the sky’s the limit from there.

Bridal ShowerGet your girls together and have a fun-filled afternoon

with a fresh, garden-inspired lunch and creative cocktails

themed for your upcoming wedding.

Welcome Reception or Rehearsal DinnerWelcome your guests to Wrightsville Beach in style with a reception

overlooking our oceanfront gardens. Choose from a selection

of specialty cocktails, including mojitos, craft beers and fine wines

paired with chef inspired bites.

Parents Evening SailSend your parents on a sunset sail aboard one of our

fleet of sailboats. Be sure not to forget your camera as

photo opportunities will be everywhere.

YogaRelax with a round of pre-wedding yoga.

All prices are per person, unless otherwise stated,and do not include tax or service charge.



E L E V A T E D E X T R A S

POST WEDDING

Late Night SnacksDancing needs fuel. Add on your favorite party snacks, from mini

burgers to street tacos and guacamole

to keep the party going later.

Farewell BrunchSay goodbye to your guests with style. Your farewell brunch menu

can include a selection of pastries, fresh fruit, omelet station,

French toast, bacon, sausage, roasted potatoes, shrimp and grits,

seasonal vegetables, eggs benedict, juice and of course

mimosas and bloody mary’s.

Farewell SailLeave the hotel in grand style aboard a boat that will be waiting at

our private dock. Your guests will all enjoy the send-off as they

join in your departure.

All prices are per person, unless otherwise stated,and do not include tax or service charge.

G E N E R A L I N F O R M A T I O N

Guest Cover GuaranteeA meal guarantee is required by noon seventy-two hours prior to

your function. If your function is scheduled on Tuesday, theguaranteed attendance must be received by noon on the Friday

before the event date. The hotel will prepare to service up to five percent over and above the guarantee and will charge for the

additional guests. If the number of guests exceeds five percentof the guarantee, the hotel cannot guarantee to provide identical services for the additional guests but will accommodate with an

alternative meal. Any meal provided for the additional guests willbe subject to a $20 per person surcharge on the menu price.

If the number of guests falls below the meal guarantee, the host is responsible for the confirmed guarantee.

Service Charge / TaxA 22% service charge will be charged on food and beverage items.

A 7% North Carolina state sales tax will be charged on food,beverage, service charge, room rental and rentals.

Displays and DecorationsAll displays, including but not limited to, signage (i.e. nametags/badges, banners, decorations, advertising or placing the hotel’s

name, likeness or logo on printer or online media) which isproposed to be used by Patron, shall be subject to the prior written

approval of the hotel in it’s sole discretion. The hotel will notpermit the affixing of anything to the walls, floors, windows,

or ceilings throughout the property.

Damage by GuestsThe hotel is not responsible for loss or damages to any property,

which you or your guests bring to the hotel or leave before,during or after the event.




ShipmentsShipments may be delivered to the hotel a maximum of three

business days prior to the day of the function. Approval is required when packages, boxes and/or equipment exceed 200 pounds.

Should shipments exceed five boxes or 200 pounds per group, an additional charge of $10 per box will apply. Any items being mailed

to the hotel should include the following information:

Group Contact/Event Name & DateThe Blockade Runner Resort Hotel

275 Waynick Blvd.Wrightsville Beach, NC 28480

Music and EntertainmentShould you want to provide entertainment for your event, a demo

of the group or DJ must be provided and will be approved at the sole discretion of senior hotel management. All music and

entertainment in outdoor locations must conclude by 10 pm and are subject to Wrightsville Beach noise ordinances. A music license

fee of $50 for DJs and $125 for bands will be applied.

Room Rentals and Back Up SpaceYour catering manager will confirm to you the applicable charges for your venue. Back up space will be provided for your event if needed

based on the scope and size of your event. The hotel reserves the right to make the final decision to use indoor facilities in case of inclement weather five hours prior to your event. Once a decision has been made the venue cannot change. All music and entertainment in outdoor locations must conclude by 10:00 pm.For safety reasons, no glass or china is allowed for use poolside.




Labor ChargesFor each seventy-five guests with a bar option, one bartender

is required and will be charged at $125 for a three hour period. The

wedding package bartender fee is $200 for a five hour period. The

bartender fee is subject to NC sales tax.

Valet ParkingThe hotel is pleased to provide valet parking at a rate of $15 per car

for all guests present at a catered function if not lodging at the

hotel. The charges may be applied to your function folio or your

guests may be responsible for their own parking charges.

Menu TastingOnce you have selected a menu for your reception, you and a guest

can schedule a menu tasting with your catering sales manager to

come in and sample three courses of chef’s choice at the rate of $75.

Wine is available for the tasting for an additional charge of $25.

Tastings are by appointment only and will need to be scheduled

30 days in advance.

DepositsA deposit will be due upon signing of the contract. The remaining

balance based on your guaranteed number of attendees and an

estimate of your beverage (if applicable) charges is due 72 hours

prior to the date of the function.

Restroom AttendantsFor functions over 75 guests, restroom attendants are suggested

and will be charged at a rate of $75 per attendant.

The labor fee is subject to NC sales tax.




Menu PricingThe printed catering menus prices are subject

to change without notice.

Outside VendorsAll equipment, rental linens, rental chairs, floral

centerpieces, etc. must be loaded and unloaded at the service

entrance to the hotel. Your catering manager will work with the

vendor contact to schedule a time to load in and load out.

Arrangements will also need to be made for the timely removal

of items after the event’s conclusion.

General RulesThe hotel is a smoke-free environment including all

outdoor areas. As a licensee, the hotel is responsible for abiding by

the regulations enforced by the North Carolina State Liquor

Commission which states that: No alcoholic beverages may be

brought into the banquet, restaurant or any other public area

of the hotel that have not been purchased from the hotel.



Documents

S E A S I D E Weddings - Blockade Runner Beach Resort · 2019-06-08 · S E A S I D E Weddings Blockade Runner Beach Resort W E D D I N G C A T E R I N G As a full-service resort,