Return to flip book view

Weddings AT ISLA BELLA BEACH RESORT

CONGRATULATIONS ON YOUR Engagement We are honored that you are considering Isla Bella Beach Resort as the venue to celebrate this momentous occasion Your wedding is more than just a special day it s the foundation of your future and we are committed to providing you a thoughtfully crafted elegant experience that reflects your unique love The following is a guide to our Wedding Collection which is designed to lessen the stress of wedding planning by offering a collection of inclusive wedding packages based upon your event s size Each of the packages are customizable and we encourage you to work with our team to create the wedding of your dreams Happy Planning Isla Bella Wedding Team

Bella Vista Wedding Package for 35 People or more VENUE Oceanfront ceremony cocktail and reception spaces are included Indoor space will be secured as backup in case of inclement weather EXPERIENCE Package based on 4 hours and includes one hour of Cocktail and 3 hours of dinner reception Please inquire about extending your event Menu tasting for up to 2 guests Preferential guest room rates and room block offerings Wedding couple s hotel accommodation for the wedding night Isla Bella s exclusive list of recommended vendors DINING Choice of 4 circulating hors d oeuvres during cocktail hour Choice of chef driven plated 2 course meal buffet or stations depending on venue selection Complimentary wedding cake cutting and service Dedicated bartenders servers and resort catering manager Vegetarian and special dietary options available upon request We reserve the right to change menu items based on market availability and Chef s expertise REFRESHMENTS Fruit infused water at ceremony 4 hour luxury brand hosted bar Welcome Drink Sparkling Prosecco toast at the dinner Table side wine service Coffee and Tea Service SET UP Floor Length white or ivory table linens with overlay napkins upgrades available Tables including round rectangular cocktail and highboy Chiavari ceremony chairs Chiavari reception chairs China silver glassware glassware for indoor events only Acrylic for Outdoor events FOOD BEVERAGE MINIMUMS AND SITE FEES MONDAY THURSDAY F B Minimum 8 000 Site Fee 5 500 FRIDAY SUNDAY F B Minimum 9 000 Site Fee 6 500 SATURDAY F B Minimum 18 000 Site Fee 8 000

Cheers 4 HOUR LUXURY OPEN BAR Included with the package Tito s Vodka Grey Goose Captain Morgan s Rum Bacardi Superior Rum Don Julio Tequila Cazadores Tequila Tanqueray Gin Knob Creek Bourbon Johnnie Walker Black Whiskey Crown Royal Choice of 2 House Wines Choice of 2 Imported 2 Domestic Beers WELCOME DRINK CHOICE OF ONE Included with the package Prosecco Key West Rum Punch Key Lime Limeade Non Alcoholic BUBBLES UPGRADE Mo t Chandon Imperial Brut Epernay FR 125 per bottle Veuve Clicquot Brut Reims FR 140 per bottle Veuve Clicquot Ros Reims FR 165 per bottle SPECIALTY COCKTAILS Sangria Ros White Peach Mango 150 per gallon Mojitos Rum Mango Orange Raspberry 175 per gallon Silver Margarita Classic Mango Strawberry Pineapple 150 per gallon Mimosas House Prosecco 150 per gallon Bloody Mary s 175 per gallon Homemade Bloody Mary Mix w Tito s Vodka Served with Celery Olives Lemons and Limes SPECIALTY WINES Caymus Vyds Cabernet Sauvignon Napa Valley CA 192 per bottle Whispering Angel Grenache Rose Cotes de Provence France 70 per bottle Other options available upon request TROPICAL ENHANCEMENTS Pineapple Mojitos in a Fresh Pineapple 29 per cocktail

Cocktail Hour HORS D OEUVRES CHOICE OF FOUR COLD HORS D OEUVRES VEGETARIAN Tomato Whipped Ricotta Pesto Bruschetta Hummus Olive Relish Cucumber Leaf GF MEAT Prosciutto Goat Cheese Sun dried Tomato Roulade on Crostini Beef Tartare Horseradish Cr me Fraiche Toasted Brioche SEAFOOD Conch Salad Shooter Pineapple Jalapeno GF Key West Shrimp Cocktail GF Smoked Salmon Citrus Cream Cheese Roulade Fennel Dust Crostini Tuna Poke Key Lime Wasabi Aioli Gluten Free Soy Sauce GF HOT HORS D OEUVRES VEGETARIAN Pear Brie in Phyllo Beggar s Purse Truffle Mac Cheese Parmesan Crisp Asian Spring Roll Sweet Chili Sauce MEAT Mini Beef Wellington Horseradish Dijon Cr me Fraiche Short Rib Manchego Empanada Smoked Paprika Dip Mini Beef Slider Vermont Cheddar Cheese Bacon Jam Mini Beef Taco Cotija Cheese Pico Guacamole Corn Tortilla GF POULTRY Spicy Chicken Empanada Cilantro Cr me Fraiche Mini Chicken Taco Cheese Chipotle Cream Corn Tortilla GF SEAFOOD Coconut Shrimp Orange Red Chili Sauce Conch Fritter Calypso Sauce _______________________________________________________________________________________________________ UPGRADES for cost information please contact Catering Manager Dry Apricot with Rum Cream Cheese and Toasted Macadamia Nuts GF V Watermelon Canapes GF V Crab Cakes with Remoulade Bacon Wrapped Scallop GF Prosciutto Wrapped Manchego Cheese with Quince Jam Mini Sirloin Sliders with Aged White Cheddar Caramelized Onion Garlic Aioli Dry Rub Herb Crust Lamb Lollipops with Chimichurri Moroccan Spiced Grilled Lamb Chop Zaatar Yogurt GF Pork Belly Roasted Poblano Manchego Grilled Cheese Sandwiches Chorizo Stuffed Mushrooms GF Coconut Chicken Pineapple Spiced Rum Sauce

PRICING BASED ON ONE HOUR SERVICE CRISPY VEGETABLE DISPLAY 19 00 PP Crudit of Cucumbers Carrots Celery Heirloom Cherry Tomatoes Yellow Peppers with Garden Spinach Ranch and Hummus Dip CHEESE DISPLAY 24 00 PP Brie Bailey Hazen Blue Aged Manchego Ale House Cheddar Triple Cream Goat Cheese Grapes Berries Fruit Preserves Assortment of Grill Breads Crostini s Crackers CHARCUTERIE DISPLAY 29 00 PP Prosciutto Hot Capicola Genoa Salami Cornichon Assorted Olives Sweet Tomato Jelly Pesto Crema Grain Mustard Assortment of Grilled Bread Crostini s Crackers Cocktail Hour MEDITERRANEAN BOARD 37 00 PP Prosciutto Genoa Salami Manchego Triple Cream Goat Cheese Mixed Olives Giardiniera Grain Mustard Fruit Preserve Assortment of Grilled Bread Crostini s Crackers SEAFOOD DISPLAY ON ICE MP Minimum of 50 Pieces Each All Seafood Displays served with Lemon Wedges Tabasco Sauce Cocktail Sauce Mignonette Sauce Horseradish Conch Salad Shooters Snapper Ceviche Shooters Jumbo Shrimp Cocktail Oysters on the Half Shel Littleneck Clams on the Half Shell 100 pieces per order Cracked Stone Crabs seasonal CARVING STATIONS One Chef is Required per 50 Guests Each Chef at 200 Herb Roasted Prime Rib of Beef 36 00 PP Red Wine Demi Glace Horseradish Cream Dijon Mustard Mojo Marinated Roasted Pork Loin 26 00 PP Whole Roasted Suckling Pig 30 00 PP 25 lbs Avg Minimum 30 people SUSHI ROLL STATION 26 PP Includes Choice of 3 rolls selection displayed with Soy Sauce Pickled Ginger Wasabi Chopsticks Selections California Spicy Tuna Philadelphia Rainbow

GRILLED SKEWERS DISPLAY 21 PP CHOICE OF THREE Grilled Cilantro Lime Shrimp with Roasted Poblano Sauce Teriyaki Chicken Pineapple Beef with Soy Ginger Sauce Chorizo Pepper with Tomatillo Sauce Bacon Bourbon BBQ Chicken Caprese PASTA STATION 28 00 PP Please Choose 2 of each Pastas Sauces Add Chicken 8 00 PP Add Shrimp 10 00 PP Add Italian Sausage 7 00 PP PASTAS Penne Gemelli Campanelle Cavatappi Cheese Tortellini SAUCES Pomodoro Alfredo Bolognese Pesto Cream Pesto GOURMET SLIDER DISPLAY 21 PP Choice of two 18 PP Choice of three 24 PP Brioche Slider Buns Butter Lettuce Cups Ketchup Mustard Home made Potato Chips Sirloin Beef Sliders with white cheddar and horseradish cream Slow Cooked Pulled Pork with guava BBQ Sauce Buffalo Chicken Sliders Vegetarian and Vegan options are available upon request Add on toppings available at additional cost Sliced Heirloom Tomatoes Saut ed Wild Mushrooms Caramelized Onion Crispy Bacon Gorgonzola Crumbles American Cheese Slices Chipotle Aioli Ranch Dressing Tingy BBQ Sauce

Plated Dinner Reception Please select a maximum of two single entr es or one duo plate Higher priced entree will apply when offering two selections Plated meals are only available in hibiscus ballroom or town square venues FIRST COURSE SELECT ONE Mesclun Mixed Greens with Fresh Berries Roasted Pumpkin Seeds Crumbled Feta Blood Orange Vinaigrette Baby Iceberg with Roquefort Cheese Candied Walnut Watermelon Radish Honey Mustard Balsamic Vinaigrette Classic Caesar with Baby Romaine with Toasted Garlic Croutons Caesar Dressing Heirloom Tomato Fresh Mozzarella Baby Arugula Basil Pesto Vinaigrette Tuscan Salad Baby Romaine Spears with Roma Tomatoes Radicchio Rustic Croutons with Creamy Balsamic Parmesan Dressing

Plated Dinner Reception PLATED ENTREES SELECT UP TO TWO Selections must be indicated on place cards Herb Roasted Airline Chicken Lemon Thyme Jus 279 PP Grilled Pork Tenderloin with Roasted Balsamic Pineapple Compote 279 00 PP Blackened Mahi Mahi Lemon Butter Pineapple Salsa 279 PP Herb Crusted Grouper Chickpea Chorizo Broth 279 PP Braised Short Ribs with Red Wine Demi 289 PP Grilled Tenderloin Demi Glace 299 PP Grilled Ribeye with Peppercorn Demi Glace 289 DUETS SELECT ONE Tenderloin Beef Medallions with a Rosemary Demi Glace Herb Crusted Chicken Breast 339 PP Rubbed Beef Tenderloin with Red Wine Demi Jumbo Blue Crab Cake with Red Pepper Corn Relish 349 PP Porcini Crusted Petite Filet Mignon w a Wild Mushroom Demi Glace Garlic Shrimp with Roasted Tomato and Saffron Beurre Blanc 329 PP Hand Cut Petite Filet Mignon with Red Wine Demi Glace Roasted Mahi Mahi with Sun Dried Tomato 339 PP PLATED DINNER SIDES SELECT ONE OF EACH Starch Yukon Garlic Mashed Potatoes Roasted Red Bliss Potatoes with Fresh Herbs Au Gratin Potatoes with Garlic Butter Lemon Saffron Basmati Rice Parmesan Risotto Wild Mushroom Polenta Vegetable Roasted Brussels Sprouts w Bacon Shallot Butter Baby Carrots with Brown Sugar Cardamom Butter Grilled Garlic Asparagus Baby Broccolini in Shallot Butter Glazed Carrots with Braised Swiss Chard with Cranberries Roasted Bundle of Vegetables Dinner served with assorted Dinner Rolls and Butter

Buffet Reception Select one of the following options Available in all Venues FIESTA BUFFET 299 00 PP Romaine Hearts Black Beans and Corn Tomatoes Citrus Vinaigrette Pineapple Jicama Slaw Shredded Chicken Tinga Chipotle Salmon Sliced Flank Steak Garlic Chili Cumin Lime Juice Cilantro Rice Refried Beans Oaxaca Cheese Cilantro Tortilla Chips Warm Flour Tortillas Lime Wedges Salsa Pico de Gallo Guacamole Sour Cream Cheddar Cheese Assorted Dinner Rolls Butter LIGHTHOUSE BUFFET 309 00 PP Baby Mixed Greens Orange Supremes Toasted Almonds Crumbled Goat Cheese Balsamic Vinaigrette Baby Spinach Curly Endive Roasted Palm Hearts Roasted Corn Honey Papaya Seed Dressing Blackened Mahi Mahi with Pineapple Salsa Mojo Boneless Chicken Thighs Brown Sugar Dijon Glazed Pork Loin Garlic Roasted Red Skin Potatoes Saut ed Vegetables Assorted Dinner Rolls Butter CARIBBEAN BEACH BUFFET 319 00 PP Mixed Greens Herb Croutons Chicharrons Sofrito Vinaigrette Potato Salad Hard Boiled Eggs Peas Ham Abuelita s Chicken Stew Whole Chicken Corn Sazon Tomato Broth Garlic Skirt Steak with Roasted Onions Red Snapper Escovitch Peppers Onions Red Beans and Rice Fried Sweet Plantains Seasonal Vegetables Assorted Dinner Rolls Butter

Chef s Stations Reception Chef s Stations 349 Available in all Venues Minimum of 35 people All chef attended stations will be charged additional fee RAW BAR Conch Salad Shooters Snapper Ceviche Shooters Jumbo Shrimp Cocktail House AVAILABLE TO UPGRADE Seasonal market LB Lobster Tails Cracked Stone Crab White Wine Steamed Clams Oysters on the Half Shell SALAD SELECT TWO Mesclun Mixed Greens with Fresh Berries Roasted Pumpkin Seeds Crumbled Feta Blood Orange Vinaigrette Classic Caesar with Baby Romaine with Toasted Garlic Croutons Caesar Dressing Heirloom Tomato Fresh Mozzarella Baby Arugula Basil Pesto Vinaigrette Tuscan Salad Baby Romaine Spears with Roma Tomatoes Radicchio Rustic Croutons with Creamy Balsamic Parmesan Dressing ENTR ES Chef attended action station 200 fee per chef station applies Spanish Paella Saffron infused Valencia Rice Garlic White Wine Spanish Chorizo Shrimp Mussels Clams Grilled Chicken Thigh Sweet Peas Garlic Aioli Vegetarian Paella available upon request Herb Roasted Prime Rib of Beef Rosemary Au Jus Citrus Horseradish Cream Dijon Mustard Local Fresh Catch Grilled side of Mahi Mahi Tropical Fruit Salsa Key lime Butter SIDES SELECT ONE OF EACH Starch Yukon Garlic Mashed Potatoes Roasted Red Bliss Potatoes with Fresh Herbs Au Gratin Potatoes with Garlic Butter Wild Long Grain Rice with Slivered Almonds Parmesan Risotto Jasmine Rice with Lemon Grass and Ginger Vegetable Roasted Brussels Sprouts w Bacon Shallot Butter Baby Carrots with Brown Sugar Cardamom Butter Cider Glazed Roasted Root Vegetables Grilled Garlic Asparagus Baby Broccolini in Shallot Butter Glazed Carrots with Braised Swiss Chard with Cranberries Dinner served with assorted Dinner Rolls and Butter

Celebrate More Extend the festivities and treat your guests to a one of a kind experience from check in to check out No matter your plans we ve thought of a way to make it extra special AFTER PARTY Available to extend in Hibiscus Ballroom after 10 pm up till 1 am Please inquire with our catering department about our prevailing site fee rates Luxury Open Bar 28 PP per each additional hour LATE NIGHTS BITES Pretzel Bites Station 24 PP Classic Salted Cinnamon Sugar Garlic Butter W dipping Sauces Honey Mustard Beer Cheese and Icing Chicken Tenders and Fries 20 PP Build Your Own Mac N Cheese Station 18 PP Cavatappi Noodles with Cheddar and Gouda Cheese Sauce W Toppings Bacon Grilled Chicken Green Onion Jalapenos Hot Dog Station 24PP Sesame Bun Vienna Beef Hot Dog Relish Mustard Ketchup Pickles 12 Pizza Station Hunter Canadian Bacon Pepperoni Italian Sausage 28 per pizza Garden Tomatoes Peppers Onions Mushrooms 26 per pizza Mozzarella Pecorino 22 per pizza Wild Mushrooms 26 per pizza Pepperoni 25 per pizza Creamy Garlic Chicken 20 per pizza Savory Small Bites Minimum of 25 pieces per selection Chicken N Waffles 9 per piece Cheeseburger Slider 9 per piece Garlic Knots 9 per piece Sweet Tooth Minimum of 25 pieces per selection Mini Churros With Caramel Chocolate Dipping Sauce 7 Per Piece Ice Cream Sundae Bar 24 Per Person Flavor Vanilla Or Chocolate Sauce Chocolate Caramel Berry Sprinkles Maraschino Cherries Rainbow Sprinkles Assorted Berries Coconut Chocolate Chips Oreo Gummy Bears

Brunch Wedding WEDDING BRUNCH MENU Available between 8AM and 2 PM 185 per person PREMIUM BRAND 3 HOUR OPEN BAR Included with the Package Sky Vodka Bacardi Superior Rum Cazadores Tequila Beefeater Gin Jim Beam Bourbon Canadian Club Dewar s Scotch Prosecco Choice of 2 Imported and 2 Domestic Beers Soft Drinks and Bottled Water MORNING BEVERAGES Florida Orange Cranberry Ruby Red Grapefruit Juices Freshly Brewed Coffee Selection of Hot Teas COCKATIL HOUR PASSED HORS D OEUVRES SELECT TWO Bacon Wrapped Scallop Short Rib Empanada Chicken Empanada Shrimp Cocktail Smoked Salmon Truffled Deviled Eggs Bacon Wrapped Tater Tots Muffin Pan Frittatas Fruit Skewer Candied Bacon Mini Cinnamon Sugar Brioche French Toast Bites Roasted Red Pepper Mushroom Quiche

Brunch Wedding FRESHLY BAKED SELECT THREE All Accompanied with Butter Honey Assortment of Jams Jelly Assorted Muffins Butter Croissants Assorted Danishes Assortment of Sliced Breads Assortment of Local Bagels with Plain and Chive Cream Cheese SIDES SELECT TWO Griddled Country Ham Steak Applewood Smoked Bacon Pork Sausage Link or Turkey Sausage Link Country Breakfast Potatoes with Garden Herbs EGGS SELECT ONE Traditional Soft Scramble with Fine Herbs Garden Vegetable Scramble Frittata with Baby Spinach Sun dried Tomatoes Feta Cheese Scrambled Egg White with Fine Herbs OMELET STATION One Chef required per each 50 guests Each Chef at 200 fee per Hour Cage Free Eggs Egg Whites Mixed Bell Peppers Onions Baby Spinach Roasted Mushrooms Vine Ripe Tomatoes Country Pit Ham Applewood Smoked Bacon Cheddar Swiss Feta Cheese FROM THE GARDEN Hand Selected Cut Fruits and Assorted Berries Heirloom Tomato Salad Bocconcini Fresh Basil Aged Balsamic Syrup Fresh Raw Vegetable Display with Spanish Onion Dip Sundried Tomato Hummus FROM THE SEA SELECT ONE Jumbo Shrimp Cocktail Cut Citrus Cocktail Sauce Cold Smoked Scottish Salmon Plain and Chive Cream Cheese Tomatoes Capers Red Onions Chopped Eggs Morning Catch Tropical Fruit Salsa Grilled Salmon Caper Dill Cream Sauce MADE to ORDER PARFAIT BAR One Chef required per each 50 guests Each Chef at 200 fee per Hour Greek Yogurt House Baked Granola Roasted Tree Nuts Sundried Red and White Grapes Seasonal Berries Honey Brown Sugar CARVED TO ORDER One Chef required per each 50 guests Each Chef at 200 fee per Hour Herb Crusted Beef Striploin House Steak Sauce Creamed Horseradish Au Jus

While Getting Ready Snacks WHILE YOU GET READY ROOM SERVICE ONLY Cheese Display 24 PP Brie Bailey Hazen Blue Aged Manchego Triple Cream Goat Cheese Grapes Fruit Preserves Grilled Breads Crostini s Crackers Vegetable Platter 15 PP Baby Carrots Cucumber Cherry Tomato Celery Asparagus Creamy Watercress Dip Charcuterie 29 PP Prosciutto Hot Capicola Genoa Salami Cornichon Assorted Olives Sweet Tomato Jelly Pesto Crema Grain Mustard Assortment of Grilled Bread Crostini s Crackers Finger sandwiches 26 PP Turkey Roasted Tomato Smoked Gouda Bibb Lettuce Chipotle Aioli Rosemary Focaccia Roasted Tomato Fresh Mozzarella Pesto Ciabatta Smoked Chicken Breast Caramelized Onions Blue Cheese Arugula Flour Tortilla Pastries Platter 15 PP Assorted Pastries Danishes Muffins Croissants Butter Honey Fruit Preserves Bagel Platter 12 PP Assorted Bagels Plain Citrus and Chive Cream Cheese Bagel Enhancements 15 PP Sliced Smoked Salmon Diced Tomatoes Red Onions Capers Chopped Eggs Fruit Platter 20 PP Assorted Seasonal Fruits

While Getting Ready Beverages BUBBLY BAR Price per Bottle Prosecco 65 Moet Chandon Brut Imperial 125 Veuve Clicquot Brut Yellow Label 140 Dom Perignon Brut 350 Fresh Orange Cranberry Pineapple Juices Garnishes Assorted Berries Sliced Oranges BLOODY MARY Price per Bottle Sky 80 Hanger 1 Rose 115 Tito s 110 Grey Goose 175 Ketel One 175 Garnishes Assorted Berries Sliced Oranges Limes Lemon Olives Celery Pickles Hot Sauces BUCKET OF BEER Jai Lai IPA Guayabera La Rubia 9 per can Bud light Michelob Ultra Miller Lite 6 per can High Noon and White Claw Seltzers 9 per can

Greet and Meet Reception REHEARSAL DINNER BUFFET SELECT ONE Tuscan Grill 85 PP Traditional Caesar Salad with Garlic Croutons Panzanella Salad Cavatappi with Sweet Italian Sausage Broccoli Rabe Lobster Ravioli with Tomato Concasse Light Tarragon Cream Sauce Pan Seared Mahi Mahi with Mediterranean Olive Tapenade Basil Sun Dried Tomatoes Grilled Seasonal Vegetables Tiramisu Taco Bout a Party 75 PP Mixed Greens Radishes Peppers Pepper Jack Cheese Avocado Ranch Dressing Create your Own Taco Bar Grilled Chicken Fajita Steak Fresh Catch Toppings to include Shredded Cheese Lettuce Tomato Onion Jalapenos Black Beans Cilantro Rice Olives Sour Cream Guacamole Pico de Gallo Tortilla Chips Warm Flour Tortillas Tres Leches WELCOME PARTY BUFFET Taste of The Keys 65 PP Mixed Greens Salad with Citrus Balsamic Vinaigrette Grilled Pineapple Coleslaw American Style Cheeseburger Slider with Onion Tomato Lettuce BBQ Pork Sliders Fresh Catch Tacos House Made Potato Chips Seasonal Fruit Salad Key Lime Pie

Sail Away Brunch BRUNCH BUFFET RISE AND SHINE 48 PP Freshly Brewed Regular Coffee and Decaf Assorted Herbal Teas Milk Creamer Sugar Honey Chilled Fresh Orange Grapefruit Cranberry Juices Assorted Bagels Plain Cream Cheese Citrus Cream Cheese Assorted Pastries Danishes Muffins Croissants Butter Honey Fruit Preserves Greek Yogurt Parfaits with House Made Dried Pineapple Toasted Coconut Granola Cubed Fresh Fruit Seasonal Berries Scrambled Eggs with Herb Home Fried Potatoes with Peppers Onions Maple Smoked Bacon Turkey Sausage BRUNCH ENHANCEMENTS Lemon Pound Cake French Toast 10 PP with Blueberry Compote Blueberry Plain Pancakes 12 PP Fresh Berries Whipped Cream Maple Syrup Breakfast Platter 15 PP Sliced Smoked Salmon Diced Tomatoes Red Onions Capers Chopped Eggs Belgian Waffles 12 PP Fresh Berries Whipped Cream Maple Syrup Omelet Station 23 PP One Chef is required per each 50 guests 200 fee per chef applies for First Hour Fresh Farm Eggs Egg Beaters Egg Whites Country Ham Bacon Bell Peppers Scallions Wild Mushrooms Tomatoes Spinach Swiss Cheddar THE MORNING AFTER BAR 48 PP 2 hour bar service Unlimited Bloody Mary s Mimosas with Tito s Vodka Prosecco House Made Bloody Mary Mix Fresh Orange Juice Peach Mango Juices Fresh Berries Limes Lemons Olives Celery Cherry Tomatoes Pickles Cucumbers Peppers Hot Sauces Assorted Soft Drinks

The Fine Print SERVICE CHARGES TAX A 25 service charge is added to banquet food beverage and venue rental Service charge is taxable in the State of Florida Florida state sales tax of 7 5 will be added to the total Prices and menus are subject to change DEPOSITS A 25 non refundable deposit is due along with the signed wedding agreement and will be applied towards your final balance A second deposit equal to 50 of the estimated remaining balance is due six month prior to your event Estimated final balance is due in full thirty days prior to your event and is payable in the form of credit card VENUE Our outdoor event spaces are available until 10pm daily year round Indoor event space is available until 1 am Additional lighting and electrical power may be required for outdoor events based on setup and entertainment needs Musical entertainment is allowed between the hours of 12pm and 10pm Resort reserves the right at any time during the function to control the volume of all entertainment THIRD PARTY VENDORS Resort requires the use of preferred vendors All outside vendors must be approved by service manager All vendors must provide proof of license and insurance and complete a W9 Form Vendors not on resort s preferred vendor listing are subject to an exception fee Vendors are guaranteed access to the contracted function space a minimum of two 2 hours prior to event start time Vendors are required to breakdown and clean upon completion of the event No storage will be provided for remaining items and Resort cannot accept responsibility for lost or misplaced items Unless previous arrangements are made and approved Resort will charge a 250 00 fee plus service charge and tax to clean up any vendor supplies accessories or d cor left at Resort by vendors INSURANCE INDEMNIFICATION Group must provide evidence of event insurance in amounts sufficient to provide coverage against any claims arising from any activities arising out of or resulting from the respective obligations pursuant to the wedding event WEATHER POLICIES INDOOR BACKUP SPACE Resort reserves the right to make the final decision to relocate an outdoor function to the indoor backup space if weather conditions are forecasted that may adversely affect the ability to properly service the function and or endanger the safety of guests and staff The weather call will be made no less than 24 hours prior to scheduled event start time If adverse weather is expected at 72 hours prior to wedding it is recommended to pre pay to double set the wedding in both outdoor and indoor back up spaces TASTINGS Our Wedding Package includes tasting for two 2 for the Wedding Reception menu only A charge of 95 per person plus service charge and tax will apply for additional guests or for tastings requested for events with fewer than 30 attendees Tasting appointments are preferred Monday to Thursday between 11am and 2pm based on Chef availability and may be arranged between 60 and 90 days prior to contracted event date SHIPPING STORAGE All wedding items shipped to Resort must be pre approved and should arrive no earlier than 72 hours prior to event date Items received more than 72 hours prior to event date will incur a fee Resort Catering Manager must receive advance notice of shipments to ensure acceptance of shipment by our Receiving Department Storage fees will apply for any items not picked up or shipped out within 24 hours after completion of event WEDDING PLANNER To ensure a flawless event it is the resort s policy for you to hire a professional full time wedding planner to assist you with your wedding planning rehearsal and reception Any Planner selected that is not on the current Isla Bella Beach Resort vendor list will require prior approval by the resort The responsibilities of your Resort Catering Manager versus a hired Wedding Planner are both extremely important for the success of your wedding Your hired proffesional full time wedding pleanner must be introduced to your catering team within 30 day of booking your wedding venue

The Fine Print WEDDING PLANNING ROLES WEDDING PLANNER S ROLE Provides design recommendations Secures vendors such as florist DJ and officiant Coordinates creates a timeline for your rehearsal and wedding day Acts as liaison between your family wedding party and all vendors on wed ding day Oversees placement of all d cor for ceremony and reception Coordinates the wedding party at ceremony and reception Collects rental personal items at the conclusion of the reception RESORT CATERING MANAGER S ROLE Suggests resort preferred vendors Details your banquet event orders outlining your event specifics and ensures all details are communicated to all resort departments Creates a final estimate of charges Arranges your menu tasting consults on menu selections Oversees the setup of ceremony and reception Acts as liaison between wedding planner and resort team Ensures a seamless transition to the resort banquet team Reviews banquet checks and final bill for accuracy

1 KNIGHTS KEY BLVD MM 47 MARATHON FLORIDA 33050 WWW ISLABELLABEACHRESORT COM WEDDINGS ISLABELLA COM PHOTO CREDITS CARE STUDI OS FOLLAND PHOTOGRAPHY MICHAEL FREAS DOUGL AS FRIEDMAN MC LAUGHLIN PHOTO VIDEO