WEDDING AND RECEPTION INFORMATION        

 To Receive a FREE Copy of our "Wedding Planning Guide" click here

The Pleasanton Hotel is nestled in downtown Pleasanton amongst the charm and nostalgia of  Main Street.  Our redecorated historic property offers fresh creative dining with the splendor of times past.  The outdoor garden terrace, canopied by a Magnolia tree planted at the turn of the century, creates the perfect setting for wedding ceremonies and receptions. A winding path leads to an elevated brick platform at one end where ceremonies take place and at the other end a bubbling fountain brings a bit of the Hotel’s vintage ambiance outside.

We are proud to offer you and your guests creative, award winning foods designed by Chef Neil Marquis.  Our menus provide a variety of selections, or we can custom tailor a menu for your event.

The Hotel’s reception facilities can accommodate up to 300 standing guests or 200 seated. An additional 200 standing or 100 seated guests can be accommodated in the Garden Terrace.  Wedding ceremonies in the garden terrace can accommodate theater style seating for 150 guests.  Our suggested Saturday function times are 11am- 4pm and 5:30pm-10: 30pm. Sunday functions times are 5:30pm-10:30pm. We also have an intimate Fireside Room available for rehearsal dinners accommodating up to 50 guests.

Our facility fee includes:

*************************

A wedding coordinator to assist the Bridal Party before and during your wedding ceremony

Rehearsal time with coordination assistance

Complete setup of the Garden Terrace for your Wedding Ceremony

Complete re setup of the Garden Terrace following ceremony for dining and dancing

Setup of our Victorian and Garden Room for your reception

All lace skirting for your event

Mirrors and votive candles on the tables

Use of a wedding cake knife and toasting glasses

Complimentary cake cutting

Parquet dance floor

*****

We thank you for considering the Pleasanton Hotel for your upcoming event. For a private tour, reservation or additional information, please contact our Catering Department at 925-846-8112.  A deposit for the facility fee confirms your date. For further information, including pictures of the “Hotel” and its facilities, please refer to our website: www.pleasanton hotel.com.  Celebrate in Historic Luxury.

"the Rehearsal Dinner was a great event and the Pleasanton Hotel staff certainly played an important part in making it successful.

Everything from food to service was excellent.    Shirley Butherus   9/6/07

"Dear Gerard, Tony and I would like to extend our sincerest thanks for the very professional and efficient manner you managed our event. We will miss you a great deal. We'd like to thank too your very able team: Chef Neil, Nancy, and the rest of the gang. Pleasanton Hotel will forever be a special part of us. Thank you, thank you."  Marian and Tony  7/29/07

"Really appreciated your staff's smiling help..thank you Nancy and Elizabeth. The beautiful decor made a wonderful evening. All our family and guests had a joyful evening. Thank you".  Dorothy Stanley 7/13/07

 "The wait staff were awesome-so friendly, efficient, gracious! Our friends said it was the best time they've had. Steven and I felt like we were guests at our own celebration! Thank you Gerard!" S.L.

 

MENUS: To view a particular menu please click on the appropriate listings:

 

Hors d'oeuvre Displays                                            Wedding Reception Dinner

Hors d' oeuvre Hot and Cold                                   Platinum Wedding Package

Hors d' oeuvre Descriptions                                     Children's Menu

Wedding Reception Brunch Buffet                           Beverages

Victorian Wedding Buffet                                        Wedding Reception Lunch

 

 

 Hors d’oeuvre Displays

 

Domestic Cheese Platter 

Pepper Jack, Swiss, Cheddar, Mozzarella, Smoked Cheddar, garnished

with Fresh Fruit and Served with Assorted Crackers

~

Imported Cheese Platter 

Brie, Provolone, Mozzarella, Aged Cheddar, Blue Cheese, Chaurs, and other Imported Cheese,

garnished with Fresh Fruit and Served with Sliced Baguettes and Assorted Crackers

~

Domestic Fruit Platter 

An Assortment of Fresh Domestic Seasonal Fruits

~

Exotic Fruit

A Large Selection of Fruits and Berries from Around the World with Artful Carvings and Garnishes

~

Antipasto Platter

 

Prosciutto, Salami, Pepperoni, Coppa Mortadella, Provolone, Mozzarella, Asiago, Artichoke Hearts,

Cured Olives, Marinated Peppercini, Roasted Red Peppers Served with Bread Sticks

~

Vegetable Platter      

Carrot and Celery Sticks, Peppercini, Olives, Jicama with Lime and Chili, Broccoli and Cauliflower Florrettes

and Other Seasonal Vegetables, served with Two Dipping Sauces

       

 

Hors D’Oeuvres

~Hot~

 

Spanikopita…………………………………………………………… Mexican Wontons Thai Chicken Skewers……………………………………………… Chicken Pot Stickers………………………………………………… Artichoke Frittata……………………………………………………. Petite Crab Cakes…………………………………………………… Teriyaki Beef  Skewers……………………………………………… Garlic Sauce Polenta………………………………………………… Vegetable Spring Roll Smoked Chicken Quesadillas……………………………………..  Greek Prawns………………………………………………………… MexicanPrawns……………………………………………………… Portobello Mushroom Skewers……………………………………. Skewered Firecracker Prawns……………………………………. Crab Stuffed Mushrooms……………………………………………

 

                              

                                                                                                                                                   ~Cold~

Proucuittto and Melon………………………………………………… Crustini with Olive Tapanade……………………………………… Norwegian Smoked Salmon on Mini Bagel……………………….  Bruschetta………………………………………………………………. Asparagus and Proscuitto Wraps (Seasonal)……………………. Bay Shrimp in a Cucumber Cup…………………………………….  Country Pate’…………………………………………………………..   Smoked Salmon Roses……………………………………………….  Smoked Oysters……………………………………………………….  Cajun Seared Ahi Tuna………………………………………………  Lobster Medallions…………………………………………………… Smoked Scallop Ceviche……………………………………………. Smoked Turkey with Cranberry………………………………….. Janine’s Famous Deviled Eggs……………………………………..

                                                         

   Priced Per Dozen Minimum 2 Dozen Per Item

            

       

Snacks 

per person 

Pretzels, Potato Chips, Ranch and Blue Cheese Dip Tortilla Chips with Salsa Fresca …………………. Party Snack Mix…………………………………………………………   Peanuts…………………………………………………………………...   Mixed Nuts……………………………………………………………….   All of the Above…………………………………………………………

                                                                                       

         Description of Hors D’oeuvres

~Hot~

Spanikopita   Spinach and Feta in Crispy Filo Triangles

Mexican Wontons   Thin Crispy Wonton Wrappers Filled with Spicy Beef Filling and Topped with Guacamole and Sour Cream

Thai Chicken Skewers   Marinated Chicken Breast, Grilled and Served with a Spicy Peanut Sauce

Chicken Pot Stickers   Deep Fried and Served with a Ponzu Sauce

Artichoke Frittata   Golden Brown Artichoke Frittata Served Hot from the Oven

Petite Crab cakes   Served with a Pineapple Chutney and Red Pepper Coulis

Teriyaki Beef Skewers   Tender Beef, Marinated, Grilled and Dipped in a Tangy Teriyaki Sauce

Garlic Sauce Polenta   Polenta Triangles Topped with a Chipotle Chili Sauce, Jack Cheese and Broiled

Vegetable Spring Rolls   Crispy Fried Wontons Filled with Fresh Vegetables and Served with a Sweet and Sour Sauce

Smoked Chicken Quesadillas   House Smoked Chicken, Green Onions, Pepper Jack Cheese and Sweet Thai Chili Sauce, Served with Salsa Fresca and Sour Cream

Greek Prawns   Tiger Prawns Sautéed with Ouzo, Garlic, Feta Cheese and Fresh Oregano

Mexican Prawns   Tiger Prawns Sautéed with Tequila, Lime, Garlic and Cilantro

Portobello Mushroom Skewers   Fresh Portobello Mushrooms, Onion and Red Bell Pepper Grilled and Basted in Garlic Butter

Skewered Firecracker Prawns   Tiger Prawns Marinated and Roasted in a Spicy Sauce

Crab Stuffed Mushrooms   Mushroom Caps Stuffed with Crab, Mushroom, Green Onion, Garlic Herbs and Topped with Asiago Cheese

~Cold~

Smoked Salmon Roses   Smoked Salmon Roses Stuffed with Dill Cream Cheese

Smoked Oysters   House Smoked Oysters Served on a Parmesan French Bread Crisp with a Tangy Onion Marmalade

Cajun Seared Ahi Tuna   Ahi Dusted with Cajun Seasoning Seared Rare with Wasabi Sauce, Daikon Sprouts and Pickled Ginger on a Wonton Crisp

Lobster Medallions   Tender Medallions of Lobster on Crustini with Red Pepper Coulis and Caviar

Smoked Scallop Ceviche   Hotel Smoked Bay Scallops Marinated in Fresh Lime Juice, Onions, Garlic, Tomato and Cilantro, Served on a Crispy Tortilla Chip

Smoked Turkey with Cranberry   Tender Smoked Turkey, Red Pepper Aioli and Fresh Cranberry Relish on Toast Points

Janine’s Famous Deviled Eggs   Hard Boiled Eggs Stuffed with Creamy Filling, Topped with Paprika and Capers

Proscuitto and Melon   Cantaloupe and Honey Dew Melon Wrapped in Italian Proscuitto di Parma

Crustini with Olive Tapanade   Sourdough Crisps with a Kalamata Olive, Anchovy, Garlic and Parsley Tapanade

Norwegian Smoked Salmon on a Mini Bagel   Mini Bagel Topped with Cream Cheese, Smoked Salmon, Tomato Red Onion and Capers

Bruschetta   Toasted Parmesan Sourdough Crustini Topped with Fresh Tomato, Basil, Olive Oil and Garlic

Asparagus and Proscuitto Wrap (Seasonal)   Fresh Asparagus, Herb Cream Cheese Wrapped with Proscuitto di Parma

Bay Shrimp in a Cucumber Cup   Tender Bay Shrimp Salad with Fresh Dill in a Cucumber Cup

Country Pate’   House Made Country Style Pate’ on Crustini with Dijon Mustard and Cornichon

                        Wedding Reception Brunch Buffet

(Minimum of 75 Guests)

~ Your Buffet Includes ~

 

Festive Fruit Punch

Served in a Glass Bowl

Garnished with Orange and Lime Slices

 

Champagne Toast

One Half Glass of our House Champagne Per Person for Toast

 

Fresh Seasonal Fruit Display

Assorted Cheese with Crackers & Baguettes

Vegetable Crudite’ with two Dipping Sauces

Smoked Salmon with Cream Cheese & Petite Bagels

Mixed Green Salad with Assorted Dressings

Ripe Tomato & Cucumber Salad

Tortellini Salad with Basil Pesto

Pasta Primavera

 

Alaskan King Crab Legs over Ice with Fresh Lemon and Cocktail Sauce

Add $2.00

 

  Select Prawns in their Shell with Spicy Cocktail Sauce

Country Style Potatoes

Freshly Scrambled Eggs

Crispy Bacon

Custard Dipped French Toast served with Maple Syrup

Cheese Blintzes with Berry Sauce

Penne Pasta with Marinara Sauce

 

Pork B.B.Q Ribs

Hand Carved Beef Tri-Tip

Hand Carved Honey Glazed Ham

 

Freshly Baked Croissants & Dinner Rolls

 

~ Complimentary Cake Cutting ~

 

Premium Coffee, Decaffeinated & Assorted Herbal Teas

 

Facility and/or Labor Set up Fee will Apply

 

 

Victorian Wedding Buffet

(Minimum 60 People)

 

Festive Fruit Punch

served in a glass bowl

Garnished with orange and Lime Slices

 

Champagne Toast

One half glass of our house Champagne per person for toast

 

~ Hors d’ oeuvres ~

Vegetable Crudités with 2 Dipping Sauces

Domestic & Imported Cheese Tray with Crackers & Baguettes

Fresh Seasonal Fruit Display

 

~ Salads ~   

Classic Caesar Salad with shaved Parmesan, Mediterranean Salad,

Red Potato Salad and Asian Pasta Salad

 

Peel and Eat Shrimp

(Add $4.00 per person)

 

~ Entrees ~      

(Please choose two)

Grilled Breast of Chicken with Basil Pesto

Cracked Pepper & Herbed Crusted Pork Loin with Red Wine Demi Glaze

Grilled Tri-Tip with Wild Mushroom Sauce

Chicken Piccata with Lemon and Capers

Penne Pasta with Roasted Chicken & Sweet Pepper Tomato Sauce

Prime Rib with Horseradish Cream an Au Jus  ~  (Add $4.00 per person)

Roasted Salmon with Lemon~Caper Beurre Blanc Sauce

 

(Please choose two)

Roasted Garlic Mashed Potatoes, Roasted Red Potatoes with Rosemary,

 Wild Rice Pilaf or Scalloped Potatoes

~

Sautéed Seasonal Vegetables

 

Two bottles of Salmon Creek Chardonnay and Two bottles of Salmon Creek Merlot

per table of Ten guests

 

Rolls and Butter

 

~  Complimentary Cake Cutting  ~

 

Premium Coffee, Decaffeinated & Assorted Herbal Teas

 

 

Facility and/or Labor Set-Up Fee will Apply

 

 

Wedding Reception Lunch Menu

 

Festive Fruit Punch

served from a glass bowl

garnished with orange and lime slices

 

House Champagne

One glass per person for toast

 

Hors D’oeuvres

Seasonal Fresh Vegetables Display & Dip   Sliced Fresh Seasonal Fruit and Domestic Cheese Display,

served with sliced Bread and Crackers

 

~ Salads ~

(please choose one)

Baby Field Greens with Crumbled Gorgonzola, Candied Walnuts

Citrus Shallot Vinaigrette

 

Classic Caesar Salad with Shaved Parmesan and Garlic Croutons

 

~ Entrees ~

(please choose two)

Grilled Lemon Thyme & Garlic Chicken Breast in a Lemon Caper Sauce, with Rosemary Red Potatoes, and Sweet Pepper Ratatouille

 

House Smoked Center Cut Pork Loin Chop in an Apple Brandy Sauce with Scalloped Potatoes and Braised Cabbage and Fennel

 

Roasted Salmon Filet in a Citrus Beurre Blanc, Savory Rice Pilaf and Julienned Vegetables

 

Herb and Garlic Crusted Prime Rib of Beef au jus with Garlic Mashed Potatoes, Seasonal Vegetables and Horseradish Cream Sauce

 

Penne Pasta with Sweet Peppers, Tomatoes, Artichokes, and Feta Cheese

 

Rolls and Butter

 

Own Wedding Cake

 

Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea

 

Facility and Labor Set up Fee will Apply

 

At additional charge

Two bottles of House Chardonnay and One bottle of Merlot

at $ 6.00 per person per table of ten guests

 

 

Wedding Reception Dinner Menu

 

Festive Fruit Punch

served from a glass bowl

garnished with orange and lime slices

 

House Champagne

One glass per person for toast

 

Hors D’oeuvres

Seasonal Fresh Vegetables Display & Dip   Sliced Fresh Seasonal Fruit and Domestic Cheese Display, sliced Bread and Crackers

 

~ Salads ~

(please choose one)

Baby Field Greens with Crumbled Gorgonzola, Candied Walnuts

Citrus Shallot Vinaigrette

 

Classic Caesar Salad with Shaved Parmesan and Garlic Croutons

 

~ Entrees ~

(please choose two)

Grilled Lemon Thyme & Garlic Chicken Breast in a Lemon Caper Sauce, with Rosemary Red Potatoes, and Sweet Pepper Ratatouille

 

House Smoked Center Cut Pork Loin Chop in an Apple Brandy Sauce with Scalloped Potatoes and Braised Cabbage and Fennel

 

Roasted Salmon Filet in a Citrus Beurre Blanc, Savory Rice Pilaf and Julienned Vegetables

 

Herb and Garlic Crusted Prime Rib of Beef au jus with Garlic Mashed Potatoes, Seasonal Vegetables and Horseradish Cream Sauce

 

Petite Filet Mignon & Medallion of Chicken

 

Petite Filet Mignon and Roasted Salmon

 

Penne Pasta with Sweet Peppers, Tomatoes, Artichokes, and Feta Cheese

 

Rolls and Butter

 

Own Wedding Cake

 

Freshly Brewed Coffee, Decaffeinated Coffee and Hot Tea

 

Facility an Labor Set up Fee will Apply

 

At additional charge

Two bottles of House Chardonnay and Cabernet Sauvignon

per ten guests $ 8.00 per person.

 

 

The Platinum Wedding Package

 

Our Wedding package has been designed to make your planning

simple yet complete.

Each of our packages includes all of the items listed below.

 

Serving Arrangements

All Furnishings, China, Glass, Silverware, and Cake Service Utensils

Professional Servers and Bartender

Sit-down or Buffet Dinner

 

Complimentary Inclusions

Linen, White Table Cloths, choice of Colored Napkins

Parking

Gift, Guest Book, and Cake Tables

Facility and Labor Set-Up Fee

 

Wedding Ceremony

The Pleasanton Hotel has a beautiful garden terrace, canopied by a Magnolia Tree

planted at the turn of the century. A winding path leads to an elevated brick platform for your

wedding ceremony. The facility fee is included in this package.

 

Deposits and Payments

A $ 750.00 non-refundable deposit is required to confirm your function on a definite basis. This deposit

will be applied to your final bill. 50% of estimated charges are due and payable four (4) weeks

prior to event and full payment is due ten (10) business days prior to event.

 

Prices

Our quoted prices reflect current market conditions for food and beverage services. Prices and menu selections can be guaranteed for a maximum of ninety days prior to the scheduled event date.

 

Service Charges and Tax

All Prices Quoted are subject to an 18% percent service charge and applicable tax

 

Additional Services/Additional Price

Vendors List

Hotel Accommodations

Special Bridal Suite and Visiting Guests Room Reservations can be made

with the Rose Hotel at a special rate.

 

Centerpiece Decorations

Square mirror, Hurricane Lamp, Tapered Candle, Wreath

Ivory Cloths

White Chair Covers with Sash

Wedding Coordinator for rehearsal and ceremony

 

The Platinum Wedding

(minimum of 75 Guests)

One Hour Hosted Bar