Wedding Menu

Weddings AT

The Hay-Adams, located across from the White House on a famed site once occupied by the residences of John Hay and Henry Adams continues the tradition of welcoming guests from around the world who are drawn to The Hay-Adams by its superb cuisine, superior service and unparalleled views of the White House, Lafayette Square and the national monuments.

ATTENDANCE IN OUR ELEGANT SETTINGS The Hay-Adams enhances every function with distinctive sophistication. Our classic setting with breathtaking views, rich furnishings and Italian Renaissance architecture form a distinctively refined venue accommodating up to 170 guests for dinner and dancing. The JOHN HAY ROOM is one of Washington’s signature settings. The rich woodwork and period ceiling treatments provide a warm, intimate ambiance. The John Hay room can accommodate 175 guests for a reception or 150 guests for a seated dinner with dancing. The LAFAYETTE ROOM has large windows which look onto Lafayette Park, providing a light and airy ambiance. Crystal chandeliers and ornamental fireplaces accentuate the quiet luxury of this room. The ROOFTOP TERRACE provides a panoramic view of the White House, St. John’s Church and the national monuments. This tented space is available year-round for private functions. The Rooftop Terrace can accommodate 225 guests for a reception or 120 guests for a seated dinner. The CONCORDE ROOM features hand-painted wallpaper incorporating a pastoral scene. Crystal chandeliers highlight the airy Belle Epoque styling of the room. The Concorde Room can accommodate 75 guests for a reception or 50 guests for a seated dinner. The WINDSOR ROOM is the perfect setting for any occasion and features an ornate plaster ceiling, brass chandeliers and an ornamental fireplace. The Windsor Room can accommodate 50 guests for a reception or 30 guests for a seated dinner. Our Catering Department can also provide off-site catering at numerous sophisticated Washington, D.C. locations for groups that exceed our capacity. Exclusive arrangements can be made at Decatur House, U.S. Chamber of Commerce, National Museum of Women in the Arts and the National Society Daughters of the American Revolution (DAR/Constitution Hall).

CUISINE Our Catering Department and Executive Chef will work with you to create a custom menu that compliments your taste and exceed your expectations. Our culinary team uses only the finest ingredients to deliver mouth watering creations that are visually stunning. Wedding Packages range between $190.00 and $275.00 per person due to varying factors such as menu selections, specialty rentals or upgraded wine selections.

TAX AND SERVICE CHARGE A service charge of 20% and a 10% District of Columbia sales tax will be added to all food and beverage costs. Other miscellaneous charges including, but not limited to, audio-visual, floral decor, specialty rentals will be assessed a local sales tax of 5.75%.

WEDDING CAKE Our talented pastry chef can assist you in creation of a visually stunning and delicious wedding cake. You are also welcome to provide your own wedding cake, using an outside vendor.

LINEN AND EQUIPMENT The Hay-Adams offers gold damask linens with the option of a white overlay for your use at no extra charge. Wedgwood china and all in-house equipment such as our banquet chairs, white garden chairs, glassware, flatware and tables are complimentary. If other linen colors or equipment is desired, the Catering Department will work with you in selecting specialty rental equipment linens and place the order at an additional cost.

TRANSPORTATION Should you require a limousine, a mini-bus or tour bus our Concierge will be happy to make these advance arrangements for you at an additional cost.

DEPOSIT AND PAYMENT POLICY An initial non-refundable deposit of twenty-five percent (25%) of the estimated food and beverage costs is required to reserve space. The Hotel requires full prepayment of 100% of the estimated costs one week prior to the wedding.

WEDDING PACKAGE We offer a five-hour Wedding Package. The wedding package includes: One Hour Cocktail Reception with Eight Passed Hors D’oeuvres Open Bar consisting of Premium Brand Spirits, House Wine and Champagne Dinner and Dancing Open Bar consisting of Premium Brand Spirits, House Wine and Champagne Custom Three-Course Menu (First Course, Entrée, Dessert) Wedding Cake Champagne Toast One complimentary Bridal Suite for weddings of one hundred guests or more.

ADDITIONAL FEES The following charges may be applied in addition to the food and beverage cost: Site Rental Fees - Based on Event Space Bartender Fee of $150.00 per bartender/per bar Valet Parking $15.00 per car (Saturday and Sunday)

Additional Audio-Visual requirements, cost to be determined

COLD HORS D’OEUVRES Individual Chilled Jumbo Shrimp in Tall Shot Glass, Cocktail Sauce Pepper Crusted Mini Tenderloin with Horseradish and Chive Lump Crab and Mandarin Orange on a California Artichoke Bottom Cherry Tomato with Babaganoush California Rolls with Wasabi and Pickled Ginger Grape and Roquefort Truffle Rolled in Pistachios Sun Dried Tomato and Goat Cheese Tartlet Seared White and Black Sesame Crusted Tuna, Wasabi Cream and Pickled Ginger Crostini topped with Poached Pear and Gorgonzola Beef Tenderloin with Brie and Cranberry Chutney Smoked Salmon Canapé with Horseradish Cream, Salmon Roe Avocado and Tuna Tartare with Lime and Chili Crostini with Olive Tapenade and Goat Cheese Beef Tartare with Chili Oil, Minced Jalapenos, Chives, Lime Juice Vegetarian Summer Roll with Thai Basil Dipping Sauce Peking Duck, Scallions and Plum Jam in a Chinese Pancake

WARM HORS D’OEUVRES Olive Manchego Bite Crispy Shrimp Panang Roll, Sweet and Sour Sauce Butter Pecan Snow Crab Claw Spinach, Cream, Parmesan Cheese and Walnut in Puff Pastry Shrimp Tempura with a Spicy Chili Aioli Mini Potato Pancake, Sour Cream, Sevruga Caviar Vietnamese Spring Rolls, Ginger Dipping Sauce Mini Crab Cakes with Remoulade Beef Wellington, Sauce Béarnaise Scallop Wrapped with Pancetta Served with a Spicy Remoulade Dijon Chicken en Croute Polenta Square topped with Roasted Red Pepper Chutney Seared Duck Foie Gras with Pear Chutney on Toasted Brioche Grilled Baby New Zealand Lamb Chop, Raspberry Demi Wild Mushroom Beggar’s Purse Fingerling Potatoes, Caviar, Crème Fraiche Beef or Chicken Satay with Thai Peanut Sauce Shrimp Satay with Ginger and Green Onion

PRELUDES Lobster Bisque with Cognac and Brunoise of Lobster Butternut Squash Soup, Apple Walnut Compote Chilled Gazpacho with Lump Crab Meat Mixed Field Greens with a Crouton of Local Goat Cheese, Shallot Vinaigrette Vine Ripened Tomato and Fresh Mozzarella Napoleon, Baby Arugula, Basil Pesto Vinaigrette and Toasted Pine Nuts Shrimp and Fresh Avocado Slices on Bed of Cucumber and Daikon, Miso Dressing Baby Spinach with Strawberries and Brie, Sliced Almonds, Balsamic Vinaigrette Field Green Salad with Dried Apricots, Spiced Almonds, White Wine Vinaigrette Herbed Goat Cheese, Red Grapes and Pine Nuts on Spring Greens, Shallot Vinaigrette Steamed Half Lobster Served over Mixed Greens and Baby Pear Tomatoes Mesclun and Baby Arugula with Sautéed Maryland Crab Cake, Saffron Aioli Grilled Portobello Mushrooms in Puff Pastry with Goat Cheese on Wild Greens Mustard Vinaigrette Smoked Salmon Rosette with Green and White Asparagus, Tarragon Sauce, Mixed Baby Greens California Artichoke Heart with, Haricot Vert and Asparagus, Topped with Seared Diver Scallops

DINNER ENTREES Three Citrus Glazed Salmon Fingerling Potatoes, Green and White Asparagus Pan Seared Sea Bass with Fresh Mango Salsa, Seasonal Vegetables, Rosemary Potatoes Grilled Grouper with Asparagus Risotto, Three Citrus Beurre Blanc Grilled Breast of Chicken, Artichokes, Mushrooms and Pearl Onions, Roasted Potatoes, Sauce Perigourdine Sautéed Free Range Chicken Breast, Dijon Mustard and Chive Cream Sauce Served with Black Trumpet Mushrooms Risotto Black Angus Filet Mignon topped with Blue Cheese, Pinot Noir Sauce, Shallot Anna Potatoes, Grilled Vegetables Duo of Beef Tenderloin “Rossini” Topped with Foie Gras and Truffle, Olive Potatoes, Fresh Seasonal Baby Vegetables, Madeira Sauce Grilled Veal Chop, Anna Potatoes with Truffle Oil, Mushrooms, Asparagus, Snow Peas, Haricots Verts, Cepe Cream Sauce Roasted Rack of Lamb with Dijon Mustard and Herb Crust, Braised Eggplant, Zucchini, Tomato and Spaghetti Squash, Thyme and Shallot Potatoes Medallion of Veal and Jumbo Lump Crab Cake with Beurre Blanc, Mixed Wild Rice and Seasonal Vegetables Combination of Petit Filet of Beef with Portobello Mushrooms and Sea Bass Fillet on Sautéed Fennel with Chives, Tomato and Lemon Sauce Served with Roasted Parsley Potatoes Petite Filet Mignon Paired with Maine Lobster Tail, Pommes Dauphinois, Haricots Verts, Perigourdine Sauce and Chive Beurre Monte

WEDDING CAKE Our talented Pastry Chef is available to assist you in designing a unique cake for your special day.

SHAPES AND SIZES A variety of shapes and sizes are offered. Cake pictures may be provided to our pastry chef for recreation.

FLAVORS AND FILLINGS Delicate White Chocolate Cake with a Light White Chocolate Mousse and Raspberries Lemon Butter Cake with Lemon Curd and Lemon Buttercream Moist Carrot Cake filled with Cream Cheese Frosting Yellow Cake, Raspberry Preserves, Raspberry Mousse Rich Chocolate Cake, Chocolate Sauce and Chocolate Buttercream Rich Chocolate Cake, Espresso White Chocolate Ganache, Coffee Buttercream Vanilla Chiffon Cake with Dolce de Leche mousse, vanilla Buttercream White Chocolate Cake with a Refreshing Passion Fruit Mousse, White Chocolate Buttercream White Chocolate Cake with Mango Mousse and White Chocolate Buttercream Rich Chocolate Cake, Hazelnut Butter Cream, Chocolate Ganache Almond Cake, White Chocolate Mousseline, White Chocolate Buttercream Myer Rum Cake, Rum Syrup, Rum Buttercream Rich Coconut Cake with Tangy Lime Curd and Blackberries, White chocolate Buttercream White Cake, Amazing Key Lime Mousse, Vanilla Buttercream

DECOR AND FROSTINGS Fine Detail Piping with Royal Icing, Fondant Décor, Buttercream, Pastillage, Fresh Flowers to Compliment the Bridal Bouquet or Gum Paste Flowers

DESSERT SELECTIONS

Our wedding packages feature a traditional dessert and wedding cake. Warm Bread and Butter Pudding, Whipped Cream Mixed Sorbets with Fresh Fruit Seasonal Fresh Fruit Tart White Chocolate-Raspberry Crème Brulee with Almond Biscotti Apple Crisp with Almond Cream and Calvados Ice Cream Mixed Berries with Sabayon Warm Decadent Chocolate Truffle Cake with Starbucks Coffee Rum Ice Cream Apricot and Almond Tart Poached Baby Pear Filled with Vanilla Mascarpone Cream Tahitian Crème Brulee with Vanilla Beans and Orange Pear and Almond Tart with Vanilla Bean Ice Cream Seasonal Fruit Compote, Black Forest Sauce Fresh Strawberry Tart with Pistachio Cream Coconut Mousse Layered with Coconut, Pecans, Bittersweet Chocolate Trio of Chocolate Mini Chocolate Ramekin filled with Milk Chocolate Mousse, Chocolate Dipped Macaroon and White Chocolate Glazed Chocolate Almond Biscotti

PREMIUM BAR Grey Goose Vodka, Bombay Sapphire Gin, Johnny Walker Black Scotch, Makers Mark Bourbon, Appleton Rum, Myers Dark Rum, Patron Tequila, Dry and Sweet Vermouth Imported Beer, Domestic Beer, Soft Drinks, Sparkling and Still Water Veramonte Wines (Chardonnay and Cabernet Sauvignon) Scharffenberger Brut Anderson Valley

THE MORNING AFTER Breakfast Menu Breakfast Buffet I Freshly Squeezed Orange and Grapefruit Juice Array of Sliced Fruit and Berries Assortment of Dry Cereals, Plain or Fruit Yogurt, Mixed Berries and Bananas Scrambled Eggs with Pennsylvania Wild Mushrooms, Sautéed New Potatoes with Onions and Peppers Choice of Applewood Smoked Bacon, Country Sausage or Cured Ham Basket of Freshly Baked Breakfast Pastries, Assorted Bagels Served with Sweet Butter, Chive Whipped Cream Cheese and Confiture Freshly Brewed Starbucks Coffee, Decaffeinated Starbucks Coffee and Selection of Harney Teas $35.00 per person

Breakfast Buffet II Freshly Squeezed Orange and Grapefruit Juice Display of Sliced Fruits and Berries Homemade Granola and Assorted Yogurt Parfaits Poached Egg on Canadian Bacon and English Muffin with Hollandaise Sauce, Asparagus Spears, Broiled Herb Tomato and Roasted Fingerling Potatoes A Selection of Breakfast Pastries, Assorted Bagels and Cream Cheese Served with Sweet Butter and Confiture Freshly Brewed Starbucks Coffee, Decaffeinated Starbucks Coffee and Selection of Harney Teas $35.00 per person

Breakfast Enhancements Omelet Station Including a Selection of Mushrooms, Tomatoes Peppers, Onions, Bacon, Ham, Cheddar Cheese $12.00 per person* Waffle Station Buttermilk Waffles with Strawberry Sauce, Maple Syrup and Whipped Cream $10.50 per person* Display of Sliced Smoked Norwegian Salmon, Pepper Salmon and Gravlax Traditional Garnitures of Chopped Onions, Capers and Chopped Eggs Served with Assorted Toasted Bagels and Chive Whipped Cream Cheese $23.00 per person Egg, Sausage and Cheese Breakfast Wrap Sandwich $7.50 per person Fruit Yogurt Cocktail with Homemade Granola and Berries $8.50 per person Bircher Muesli with Seasonal Fresh Berries $7.00 per person

*Chef Required at $150.00

Brunch Buffet I Selection of Freshly Squeezed Juices Assorted Sliced Fruits and Berries Fresh Buffalo Mozzarella and Vine Ripened Tomato with Balsamic and Basil Vinaigrette Poached Eggs Benedict with Hollandaise Sauce and Asparagus Spears Display of Sliced Smoked Norwegian Salmon, Pepper Salmon and Gravlax, with Traditional Garnitures Served with Assorted Toasted Bagels and Chive Whipped Cream Cheese Roasted Chicken Breast Filled with Spinach Leaves, Port Wine Sauce, Pan Fried Golden Yukon Potatoes with Pearl Onions and Mushrooms Choice of Crisp Bacon, Country Sausage and Cured Ham Basket of Assorted Fresh Baked Breakfast Pastries Served with Sweet Butter and Confiture Display of French Pastries and Chocolate Dipped Fruits Freshly Brewed Starbucks Coffee, Decaffeinated Starbucks Coffee and Selection of Harney Teas $56.00 per person

ELEGANT ENHANCEMENTS The Hay-Adams is pleased to offer the following service as options for your wedding event at an additional cost. Valet Parking Welcome Gift Bag Delivery Coat Check VIP Gifts and Welcome Amenities Specialty Chair & Linen Rental Floral Decor Extensive Concierge Services to include but not limited to: Monuments by night tour Docent tour of the National Gallery of Art Trolley Tour Moonlight Boat Trip on the Potomac Concert at the Kennedy Center Guided walking tours of Washington Transportation Services Salon and Spa Services Childcare Services Dining Recommendations

R OOM RESERVATIONS For your Wedding Weekend

The Hay-Adams is delighted to be able to offer preferred room rates for your guests as part of your wedding package. To organize a block of rooms, please provide the following information. A wedding room block will be entered into the hotel reservations system when a letter of agreement has been signed and returned to the Reservations Department. Name of bride: ______________________________________________ Name of groom: ________________________________________ Date of function: ________________________________________ Is this function currently in a definite ______ or tentative ________ status? Contact telephone: _______________________________________ Number of rooms requested (based on out-of-town guests primarily): ™ Standard Interior View Guest Room (one queen or two double beds) _________ ™ Deluxe Church View Guest Room (one king bed) __________ ™ Other room or suite requests___________________________________________ Dates of stay requested:____________________________________________________ Overnight guests are requested to call our Reservations Department at least three to four weeks prior to arrival in order to be eligible for the special discount. After the reservation due date, rooms and rates are not guaranteed; however, we will make every effort to accommodate any requests. We hope to simplify your planning and look forward to assisting you with any special arrangements. For example, some of the special services we provide are: ™ Invitation cards so that your guests know our phone number, rates, and deadline ™ Special billing arrangements (a party paying for another party’s charges, etc.) ™ Special room location requests (rooms near each other, etc.) Please return this form to the Sales Department at 202.293.2396 Thank you.