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Congratulations
on your wedding date! Did you know the Delta
King is consistantly voted one of the most
romantic settings along the Sacramento River?
Our
beautiful facilities accommodate gatherings
ranging in size from 12 to 180 guests. There
is even a spacious outdoor landing to accommodate
weddings and receptions both during the
day or under the stars in historic Old Town.
Call
our Sales and Catering Department
Monday-Friday
8:30AM-6:00PM
Saturday
10:00-5:00PM
916-444-8052
-Elegant
Dining and Wedding Packages
-Riverview
Reception Rooms and Ceremony Locations
-44
Overnight Staterooms
-Wedding
Policies
-Rehearsal
Dinners
-Near-by
Parking
Wedding
Reception Packages
The Paddlewheel Reception
Imported and Domestic Cheese Display with
assorted Cheese and Water Crackers and
Fresh Fruit Decoration
Plus Choice of two additional Hors d’oeuvres
Selection
Glass of Sparkling Wine or Sparkling Cider
for Toast
Salad
(Choice of One)
Tender Valley Lettuce with Champagne Vinaigrette
or Hearts of Romaine with Caesar Dressing
Entree
Selections
(Choice of Two*)
Chicken Cordon Bleu with Champagne Mushroom
Sauce
or
Wild Mushrooms and Spinach Pasta
or
Bistro Filet with Zinfandel Sauce
or
Grilled Salmon with Lemon Caper Beurre Blanc
Fresh
Seasonal Vegetable, Chef’s Choice
– Rice or Potato,
Fresh Rolls & Butter, Coffee and a Selection
of Hot Teas
Own
Wedding Cake for Dessert
(hotel will cut and serve at no charge)
Lunch
$38.25 per guest
Dinner $43.25 per guest
Children Menus Available
The
King’s Reception
Imported and Domestic Cheese Display with
assorted Cheese and Water Crackers
and Fresh Fruit Decoration
Plus Choice of two additional Hors d’oeuvres
Selection
Glass
of Sparkling Wine or Sparkling Cider for
Toast
Salad
(Choice of One)
Tender Valley Lettuce with Champagne Vinaigrette
or Hearts of Romaine with Caesar Dressing
Entree
Selections
(Choice of Two *)
Toasted
Penne Gouda
Penne pasta tossed in a smoked Gouda sauce
or
Grilled Center-Cut Pork Loin with Apple
Rum Sauce
or
Five Tiger Prawns Scampi Style
or
Prime Rib served with Creamed Spinach and
Baked Potato
Fresh
Seasonal Vegetable, Chef’s Choice
- Rice or Potato,
Fresh Rolls & Butter
Coffee and a Selection of Hot Teas
Own
Wedding Cake for Dessert
(hotel will cut and serve at no charge)
Lunch
$41.25 per guest
Dinner $46.45 per guest
Children Menus Available
The
Mark Twain Buffet
Imported and Domestic Cheese Display with
assorted Cheese and Water Crackers and
Fresh Fruit Decoration
Plus Choice of two additional Hors d’oeuvres
Selection
Glass
of Champagne or Sparkling Cider for Toast
Buffet
(includes)
Caesar Salad
Mixed Salad
Fresh Seasonal Vegetable
Chef’s Choice - Rice or Potato
Fresh Rolls & Butter
Coffee and Selection of Hot Tea
Entree
Selections
Grilled
Breast of Chicken with Champagne Mushroom
Sauce
or
Roasted Pork Loin with Apple Rum Sauce
or
Vegetarian Lasagna
or
Roasted Tri-Tip
Own
Wedding Cake for Dessert
(hotel will cut and serve at no charge)
Two
Entrées… $43.25 per guest
Three Entrees…$47.50 per guest
Children Menus Available
Room
Set-up Fee, 20% Service Charge and Appropriate
Sales Tax will apply
All prices and packages subject to change
Riverview
Reception Rooms and Ceremony Locations
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Room
Dimensions |
Room
Capacities |
| Room
Name |
Square
Feet |
Width |
Length |
Ceiling
Height |
Theatre |
Classroom |
Banquet |
Cocktail
Reception |
| Mark
Twain Salon |
2420 |
44
ft. |
55
ft. |
7
ft. 2 in. |
200 |
111 |
160 |
210-300 |
| Jenny
Lind |
954 |
18
ft. |
53
ft. |
7
ft. 1/2 in. |
70 |
50 |
64 |
60 |
| Yosemite |
609 |
19
ft. |
27
ft. |
7
ft. 1 in. |
40 |
24 |
32 |
50 |
| Fort
Sutter |
300 |
- |
- |
- |
- |
- |
30 |
40 |
| Capitol
City |
- |
- |
- |
- |
115-150 |
- |
- |
- |
| Chrysopolis |
266 |
14
ft. |
19
ft. |
7
ft. 1/2 in. |
- |
- |
12 |
- |
| Paddlewheel |
2102 |
53
ft. |
41
ft. |
7
ft. 1 in. |
132 |
70 |
132 |
200 |
| Outdoor
Landing |
2400 |
80
ft. |
30
ft. |
- |
250 |
200 |
180 |
210-300 |
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Wedding
Policies
GUARANTEED NUMBER OF GUESTS:
A confirmed number of guests must be specified
(2) weeks prior to all functions. This will
be considered your minimum guarantee. If
a timely guarantee is not provided, the
original estimated number of guests will
become the guarantee. You are responsible
for the greater of the guaranteed or actual
number of guests (or the room minimum, if
applicable). The guarantee cannot be over
20% below the originally estimated number
of guests. Menu selections must be received
at least 30 days prior to the function.
BANQUET FACILITIES: Banquet
facilities are assigned by the hotel. The
hotel reserves the right to substitute space
within the hotel, if it deems necessary.
DEPOSITS: A non-refundable/non-transferable
deposit is required to confirm a booking.
A second deposit of 30 percent of the estimated
cost is due 90 days from event date. Final
payment along with final headcount is due
(2) weeks to all functions. All pre-payments
are not refundable or transferable.
SERVICE CHARGE AND TAXES:
Food and beverage is subject to a 20% service
charge and applicable sales tax. Prices
and packages are subject to change, unless
confirmed in the event order within 60 days
of the function date.
SPECIAL EQUIPMENT:
Special equipment needs (i.e., wedding arches,
dance floors, mirror centerpieces) can be
arranged at the time of the booking. Prices
will be quoted at that time. A labor charge
will be imposed for changes made the day
of the function.
OUTSIDE FOOD & BEVERAGE:
All food and beverage must be purchased
through the hotel. No food or beverage may
be brought in except a wedding cake and
reception favors. Cakes may not be delivered
more than (2) hours prior to receptions.
No food may be taken out of the hotel from
a banquet.
ENTRÉE SELECTIONS:
Entrée selections on all banquet
menus are limited to (2) choices. The exact
number of each entrée ordered must
be guaranteed along with the number of guests.
Rehearsal
Dinners
All
entrees include Tender Valley Greens
with Champagne Vinaigrette Dressing, Fresh
Seasonal Vegetable, Rosemary Roasted Potatoes
or Rice (except pastas), Rolls and Butter,
Dessert and Coffee, Decaffeinated Coffee
or Iced Tea.
Please
choose a maximum of two entrees.
Final headcount and number of each entrée
is due 5 working days prior to event.
Ask
about our selection of wines to compliment
your dinners
WILD MUSHROOM
PASTA
with goat cheese and roasted pine
nuts
$22.95 per guest
ROASTED CHICKEN BREAST
with a champagne, mushroom sauce
$24.95 per guest
TERIYAKI GLAZED CHICKEN
with grilled pineapple
$24.95 per guest
HOUSEMADE CHICKEN CORDON BLEU
with a champagne, mushroom sauce
$24.95 per guest
GRILLED PORK LOIN
with apple rum reduction glaze
$24.95 per guest
PRAWNS SCAMPI
five tiger prawns served with rice
and scampi sauce
$27.95 per guest
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GRILLED
ATLANTIC SALMON
with a lemon caper beurre blanc sauce
$26.95 per guest
NEW
YORK STEAK (10 oz)
topped with sautéed wild mushrooms
(cooked medium)
$29.95 per guest
FILET
MIGNON (8 oz)
with scallion gorgonzola butter
(cooked medium)
$31.95 per guest
ROASTED
BISTRO FILET
Served with garlic mashed potatoes
and zinfandel demi glaze
(cooked medium)
$27.95 per guestPRIME RIB
With creamed spinach and baked potato
(minimum 15 orders) (cooked medium)
$29.95 per guest
PETITE FILET (6 oz) and TWO SCAMPI
TIGER PRAWNS
(cooked medium)
$33.95 per guest
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DESSERTS
(Select One)
Profiterole Cocktail
Cream puffs in a champagne glass, drizzled
with chocolate
UPGRADED
DESSERTS $2.95 per guest:
Turtle Caramel Cheesecake
or
Puffed Pastry with fresh strawberries &
cream
Tax and Service Charge Not Included (If
more than one entrée has been chosen,
higher price will prevail)
Above menu is prepared for a minimum
of 12 guests
(for groups under 12, Catering Manager will
make reservations in the Pilothouse Restaurant)
Menus and prices are representative and may change without notice.
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