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DoubleTree Hilton Gaithersburg, Washington DC/North

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Event
Ceremony
Reception
Quote

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Event Name *

Event Date *

Number of Attendees * Maximum 300 Guests Number of attendees cannot exceed 300

Please Select a package to continue

Select Wedding Package to view details

ELEGANCE

Cocktail Reception

Five (5) hour Signature Bar

Jim Beam, Dewar’s, New Amsterdam Vodka & Gin
Seagram’s 7 Bacardi Superior, Lunazul Silver Tequila

Canyon Road Wines

Chardonnay Sauvignon Blanc Cabernet, Merlot

Beer

Miller & Bud Light, Budweiser

Sam Adams, Heineken ,Stella Artois, Corona

Bailey’s Kahlua

One-hour cocktail reception

Select four (4) butler passed hors d’oeuvres-View Selection

Select two (2) reception displays-View Selection

THREE-COURSE PLATED DINNER

FIRST COURSE

Soup or Salad

select one

Roasted sweet corn soup, lump crabmeat, chopped chive

Potato Leek soup, crème fraiche, baguette crostini, scallion oil

Butternut squash soup, andouille, toasted pepitas, cream sherry

Arugula salad, poached pear, gorgonzola, crisp pancetta

candied pecans, vanilla bean vinaigrette

Caesar salad, cherry tomato confit, shaved parmesan

garlic crostini, black pepper

Mozzarella & heirloom tomato salad

pine nut puree, fig syrup, micro basil, EVOO

MAIN COURSE

select one

Pan seared organic chicken breast

forest mushroom risotto, haricots vert, mushroom jus

Braised beef short rib

potato puree, roasted vegetables, crispy shallots, bordelaise

Maple Dijon roasted pork tenderloin

smashed yams, sautéed baby squash, rainbow carrots

Herb brined organic chicken breast

saffron rice, braised greens, Dijon pan gravy

Roasted Atlantic salmon, edamame succotash, smashed gold creamer potato, chimichurri

Filet Mignon

potato puree, roasted asparagus, veal glaze, roasted tomatoes

Crispy local rockfish

stoneground grits, peppers, andouille, tasso ham

shallots, moonshine cream, fiddlehead ferns

Eastern Shore crab cake

smoked corn succotash, fried green tomato

green goddess aioli, heirloom carrots

DESSERT COURSE

Chef’s assortment of gourmet truffles

raspberry coulis, and mint

Champagne toast

Coffee service

VEGETARIAN OPTIONS

Mushroom ravioli, porcini, oyster, shiitake, baby kale

roasted tomato, pesto, parmesan, truffle oil

Stuffed acorn squash, organic quinoa, sweet potato

spinach, portobello, dried cranberries, almonds

madras powder, tumeric

DUET COURSE – add $10.00 per person

Filet Mignon and Rockfish duet, parsnip puree

sauteed French green beans, cherry balsamic reduction

Organic Chicken and Salmon duet

smashed gold creamer potato, champagne beurre blanc

coriander roasted heirloom carrots

Prices subject to change based on date

LUXURY

Cocktail Reception

Five (5) Hour Premium Bar

Jack Daniels

Johnnie Walker Red

Tito’s Vodka

TanquerayGin

Crown Royal Bacardi Superior

Cuervo Gold

Wine

Starmont Chardonnay & Pinot Gris

Columbia Crest Cabernet & Merlot

Beer

Miller Lite Bud Light Budweiser

Sam Adams Stella Artois

Heineken Corona

Heavy Seas Loose Cannon IPA

Flying Dog RB IPA

Bailey’s Kahlua

Sambucca White

One-hour cocktail reception

Select five (5) butler passed hors d’oeuvres-View Selection

Select two (2) reception displays-View Selection

THREE-COURSE PLATED DINNER

FIRST COURSE

Soup or Salad

select one

Roasted sweet corn soup, lump crabmeat, chopped chive

Potato Leek soup, crème fraiche, baguette crostini, scallion oil

Butternut squash soup, andouille, toasted pepitas, cream sherry

Arugula salad, poached pear, gorgonzola, crisp pancetta

candied pecans, vanilla bean vinaigrette

Caesar salad, cherry tomato confit, shaved parmesan

garlic crostini, black pepper

Mozzarella & heirloom tomato salad

pine nut puree, fig syrup, micro basil, EVOO

MAIN COURSE

select one

Pan seared organic chicken breast

forest mushroom risotto, haricots vert, mushroom jus

Braised beef short rib

potato puree, roasted vegetables, crispy shallots, bordelaise

Maple Dijon roasted pork tenderloin

smashed yams, sautéed baby squash, rainbow carrots

Herb brined organic chicken breast

saffron rice, braised greens, Dijon pan gravy

Roasted Atlantic salmon, edamame succotash, smashed gold creamer potato, chimichurri

Filet Mignon

potato puree, roasted asparagus, veal glaze, roasted tomatoes

Crispy local rockfish

stoneground grits, peppers, andouille, tasso ham

shallots, moonshine cream, fiddlehead ferns

Eastern Shore crab cake

smoked corn succotash, fried green tomato

green goddess aioli, heirloom carrots

DESSERT COURSE

Chef’s assortment of gourmet truffles

raspberry coulis, and mint

Tableside Wine Service with Dinner

Champagne toast

Coffee service

VEGETARIAN OPTIONS

Mushroom ravioli, porcini, oyster, shiitake, baby kale

roasted tomato, pesto, parmesan, truffle oil

Stuffed acorn squash, organic quinoa, sweet potato

spinach, portobello, dried cranberries, almonds

madras powder, tumeric

DUET COURSE – add $10.00 per person

Filet Mignon and Rockfish duet, parsnip puree

sauteed French green beans, cherry balsamic reduction

Organic Chicken and Salmon duet

smashed gold creamer potato, champagne beurre blanc

coriander roasted heirloom carrots

Prices subject to change based on date

MAJESTIC

Cocktail Reception

Five (5) Hour Top Shelf Bar

Makers Mark

Chivas

Ketel One

Tanqueray Ten

Crown Royal Special Reserve

Mount Gay Black Barrel

Don Julio Blanco Tequila

Wine

Decoy Chardonnay

Oyster Bay Sauvignon Blanc

Black Stallion Cabernet & Merlot

Beer

Miller Lite

Bud Light, Budweiser Sam Adams

Heineken, Stella Artois, Corona

Heavy Seas Loose Cannon IPA

Flying Dog RB IPA

Brooklyn IPA

Bailey’s Amaretto Frangelico Kahlua

Grand Marnier Sambuca White Courvoisier VSOP

One-hour cocktail reception

Select six (6) butler passed hors d’oeuvres-View Selection

Select two (2) reception displays-View Selection

THREE-COURSE PLATED DINNER

FIRST COURSE

Soup or Salad

select one

Roasted sweet corn soup, lump crabmeat, chopped chive

Potato Leek soup, crème fraiche, baguette crostini, scallion oil

Butternut squash soup, andouille, toasted pepitas, cream sherry

Arugula salad, poached pear, gorgonzola, crisp pancetta

candied pecans, vanilla bean vinaigrette

Caesar salad, cherry tomato confit, shaved parmesan

garlic crostini, black pepper

Mozzarella & heirloom tomato salad

pine nut puree, fig syrup, micro basil, EVOO

MAIN COURSE

select one

Pan seared organic chicken breast

forest mushroom risotto, haricots vert, mushroom jus

Braised beef short rib

potato puree, roasted vegetables, crispy shallots, bordelaise

Maple Dijon roasted pork tenderloin

smashed yams, sautéed baby squash, rainbow carrots

Herb brined organic chicken breast

saffron rice, braised greens, Dijon pan gravy

Roasted Atlantic salmon, edamame succotash, smashed gold creamer potato, chimichurri

Filet Mignon

potato puree, roasted asparagus, veal glaze, roasted tomatoes

Crispy local rockfish

stoneground grits, peppers, andouille, tasso ham

shallots, moonshine cream, fiddlehead ferns

Eastern Shore crab cake

smoked corn succotash, fried green tomato

green goddess aioli, heirloom carrots

Tableside Wine Service with Dinner

DESSERT COURSE

Chef’s assortment of gourmet truffles

raspberry coulis, and mint

Champagne toast

Coffee service

VEGETARIAN OPTIONS

Mushroom ravioli, porcini, oyster, shiitake, baby kale

roasted tomato, pesto, parmesan, truffle oil

Stuffed acorn squash, organic quinoa, sweet potato

spinach, portobello, dried cranberries, almonds

madras powder, tumeric

DUET COURSE – add $10.00 per person

Filet Mignon and Rockfish duet, parsnip puree

sauteed French green beans, cherry balsamic reduction

Organic Chicken and Salmon duet

smashed gold creamer potato, champagne beurre blanc

coriander roasted heirloom carrots

Prices subject to change based on date

BUFFET STYLE WEDDING

Cocktail Reception

Five (5) Hour Luxury/Premium Bar

Jack Daniels Johnnie Walker Red
Tito’s Vodka
Tanqueray Gin

Crown Royal Bacardi Superior Cuervo Gold

Wine

Starmont Chardonnay & Pinot Gris

Columbia Crest Cabernet & Merlot

Beer

Miller Lite Bud Light Budweiser

Sam Adams Stella Artois

Heineken Corona

Heavy Seas Loose Cannon IPA

Flying Dog RB IPA

Bailey’s Kahlua

Sambucca White

One-hour cocktail reception

Select four (4) butler passed hors d’oeuvres-View Selection

Select two (2) reception displays-View Selection

Two (2) Hour Buffet Service

FIRST COURSE

(choose two)

Sausage & white bean soup

plum tomato, Tuscan kale, fennel

Roasted tomato bisque, focaccia croutons

Farm fresh salad

cherry tomatoes, cucumber, diced egg, chopped bacon

pickled vegetables, assorted Cheeses, and dressings

Classic Caesar

chopped romaine hearts, shredded parmesan

pesto croutons, black pepper garlic Dressing

Grilled balsamic vegetables

eggplant, peppers, zucchini, asparagus, wild mushrooms

green onions, Artichoke hearts

MAIN COURSE

(choose three)

Organic chicken scallopine

sauteed wild mushrooms, roasted garlic, tomato confit

marsala, creamed spinach, fried capers

Grilled swordfish

creamy polenta, watercress pesto, sundried tomatoes

toasted pine nuts, micro basil, gremolata

Beef Tenderloin

caramelized cipollini onion, oyster mushrooms

green peppercorn brandy sauce

Pan fried rockfish

jumbo lump crab, white wine butter sauce

chopped chives

IPA braised beef brisket

sauteed mushrooms, black pepper veal jus, crispy leek

Roasted pork tenderloin

caramelized apples, Vermont maple, brandy, crispy shallots

Herb marinated chicken breast

grape tomatoes, fried capers, Meyer lemon vin blanc

Pan roasted chicken breast

charred rapini, caramelized fennel, madeira

Baked cod with lemon & garlic

stewed cherry tomatoes, Tuscan style cannellini beans

FARM FRESH ACCOMPANIMENTS

(choose two)

Lemon roasted broccolini, shaved garlic, parmesan, EVOO

Risotto ala Milanese, shallots, saffron, white wine

, Italian parsley, parmesan & Romano cheese

Smoked mac and cheese

pancetta, cheddar, asiago, panko crust

Braised greens, caramelized onion

Lemon saffron rice

toasted pignolia, grana Padano, lemon zest, parsley

Italian roasted vegetables

Whipped yukons, smoked gouda, butter, chopped chive

Roasted bliss potatoes

garlic, fine herbs, smoked paprika, EVOO

French green beans

garlic, butter, chopped sundried tomatoes, pine nuts

DESSERT

Chef’s Assortment of Petit Fours

Mini Pastries Truffles

Champagne toast

Coffee service

Prices subject to change based on date

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Privacy Statement

MAD Marketing and Wedding QuickQuote Privacy and Data Protection Statement

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Should you no longer want your contact details on our site or would like to amend or update the details of your contact information, please make use of the “Returning User Login” on this venue’s website. Please note that under no circumstances will we disclose your contact details other than for the purposes specified above, nor will we sell, rent or provide your personal details or e-mail address to any other party.

If you have any additional questions about privacy or require us to stop or amend or processing activities, click on Wedding-Expert@WQQSite.com

Updated July 5th, 2016

Terms & Conditions

Terms and conditions

Wedding Event Guidelines

EVENT DESIGN & PRODUCTION SERVICES

Our in-house design team can assist in planning all aspects of your event and specialize in producing total-concept environments that include everything from custom décor and lighting to regional or national entertainment. Additional fees apply.

STAFFING

The DoubleTree provides one server for 20 guests based on a four-hour dinner event. Additional service staff may be requested for a charge of $150 per server, event. After five hours the overtime rate of $50.00 per hour, per server, will apply.

PROFESSIONALS CONTRACTORS

Hotel must approve all event professionals and outside contractors and requires a signed Professional Policies and Procedures Contract and Certificate of Insurance (COI) from each contractor. A professional wedding coordinator is suggested for all ceremonies and wedding receptions on site. The DoubleTree can supply day of assistance (fee) or recommend a wedding coordinator.

AUDIO VISUAL / ENTERTAINMENT VENDORS

ITA, our in-house AV partner, maintains an office at the hotel with equipment, staff and technicians.

Entertainment vendors should submit their stage plot and power requirements at least 10 days in advance. All outside vendors & entertainers must sign a Professional Policies and Procedures Contract and submit a Certificate of Insurance (COI) at least 10 days in advance to your Catering or Convention Services Manager.

WEDDING CEREMONIES

All ceremony sites include; hotel chairs, guest book table, and a wireless lavalier microphone with a sound system. A catered lunch or dinner must follow the ceremony. The DoubleTree suggests a certified wedding coordinator for all ceremonies. Please inquire about fees for our ceremony-specific rooms.

FOOD AND BEVERAGE MINIMUMS

In order to secure one of our rooms at this venue, we will require a minimum on food and beverages for your event. Please inquire with your Catering Sales Manager as to what will be required specific to your date, day of the week, and final room selection(s). These above costs are exclusive of any service charges, sales or beverage taxes, and administrative fees. If you do not meet these requirements, the remainder will be added to your final bill as room rental.

PLATED LUNCHEONS & DINNERS

All plated meals require a minimum of three courses. Wedding cake and intermezzos are not considered a required course. Events offering a choice of entrée to guests must have the two courses preselected ,guaranteed in advance and must require notifications at the table designating selected entrée choices for our service staff to easily identify.

GUARANTEE

The Catering Department must be notified of the exact number of guests attending a function by 10AM at least 3 business days prior to the event. This will be considered a guarantee for which you will be charged, even if fewer guests attend. The DoubleTree will prepare for 5% more than the guaranteed number on all events of 100 guests or more.

SPECIAL ORDER ITEMS

We offer food and beverage selections that meet a wide range of dietary needs and tastes. All food and beverage items must be purchased through The DoubleTree. Special items not included in our menus may be ordered upon request, at least 3 weeks in advance, to ensure availability for your event, and will be billed on the quantity purchased, not the quantity consumed.

LABOR AND ADMINISTRATIVE CHARGES

All labor charges are based on a two-hour minimum unless otherwise listed.

Chef/Culinary Attendant/Carver, per station$150

Bartender, per bar$150

Cashier, per bar$100

Host/Hostess$150

Coat Check/Restroom Attendant $150

Overtime per server, per hour $50

Security Officer per hour, for duration of event $80

DECORATIONS

Decorations or displays brought into the DoubleTree must be approved by your Catering or Convention Services Manager prior to arrival and be in compli- ance with the Montgomery County building codes and Montgomery County Fire Marshal guidelines. In order to prevent damage to The Doubletree, items may not be attached to any wall, floor, window or ceiling with nails, glue, tape, staples or any other substance. Open flames, such as candles, are not permitted without a protective enclosure, with the flame no less than 4 inches from the top of the enclosure. Please speak with your Catering or Convention Services Manager on specific requirements for cultural fire ceremonies. No glitter or confetti of any kind is allowed at The DoubleTree or significant cleanup fees will apply to any decorations or displays left onsite.

LOAD IN ~ LOAD OUT

Please submit all loading schedules to your Convention Services Manager. If special load in/out times are required, they must be requested in advance and approved by your Convention Services Manager. All products, equipment and materials brought to The DoubleTree must be removed from the premises immediately following your event, unless other arrangements have been made in advance with your Convention Services Manager.

MENU PRICING

Menu prices set forth in the enclosed packet are subject to change without notice. Pricing is only guaranteed after a Banquet Event Order is completed for the event, is signed by the client indicating acceptance of the Banquet Event Order and a deposit is received.

CHANGES

Final menus, room diagrams, seating assignments, tables, buffets, stations and furniture layouts are all required 5 business days prior to your event. While last minute changes do occur, changes made after the 5 day cut off to room set ups, tables, buffets, seating, décor, arrangements or buffets, etc. will incur change fees.

SEATING CAPACITIES

All of our rooms at The DoubleTree have maximum occupancy limits; however, those limits might be reduced based upon your needs for your wedding. The addition of staging for DJ’s or live entertainment, food stations and buffets, cocktail bars, alternate table shapes and additional décor will affect the final seating capacity and must be taken into consideration.