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Wedding Guide

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Page 1: Graylyn Wedding Guide
Page 2: Graylyn Wedding Guide
Page 3: Graylyn Wedding Guide
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table of contents

6–15

34– 39

16– 19

20–33

Page 6: Graylyn Wedding Guide
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The Graylyn Estate is as unique a setting as can be imagined to celebrate a new

beginning. We are committed to providing the unique touches that will make your

experience so singularly ours and so wonderfully yours.

Page 8: Graylyn Wedding Guide

On the southwest lawn of the Manor House, a stone gazebo and terrace frame the White Garden. The garden's year round white blooming flowers make a beautiful

and natural setting for wedding ceremonies up to 275 guests.

Page 9: Graylyn Wedding Guide

Found in the French cottage feel of the Mews, the picturesque rose garden is the ideal site for an intimate ceremony for up to 100 guests.

Page 10: Graylyn Wedding Guide

As you enter the Manor House through the fifteenth-century French carved doorway in the main entrance hall, you are transported into another era. Continue on to the Living Room Wing which encompasses the

sophistication and elegance of the Living Room, outdoor terraces and the Atlantis Room to dance the night away.

Page 11: Graylyn Wedding Guide

As you enter the Manor House through the fifteenth-century French carved doorway in the main entrance hall, you are transported into another era. Continue on to the Living Room Wing which encompasses the

sophistication and elegance of the Living Room, outdoor terraces and the Atlantis Room to dance the night away.

Page 12: Graylyn Wedding Guide

The Dining Room Wing of the estate encompasses the Main Dining Room, the Dining Room Porch and the Library. Your guests will be taken back to the Main Dining Room's Neoclassical design of the Adamesque period and rare

Louis XV paneling that was imported from Paris and adorn the Library walls.

Page 13: Graylyn Wedding Guide

The Dining Room Wing of the estate encompasses the Main Dining Room, the Dining Room Porch and the Library. Your guests will be taken back to the Main Dining Room's Neoclassical design of the Adamesque period and rare

Louis XV paneling that was imported from Paris and adorn the Library walls.

Page 14: Graylyn Wedding Guide

Just over the curved stone bridge and sprawling lawns is the french cottage inspired Mews. The Mews is a breathtaking enclave housing Graylyn’s largest function space, the Rose Garden,

cobblestone courtyard and 35 spectacular guestrooms.

Page 15: Graylyn Wedding Guide

Just over the curved stone bridge and sprawling lawns is the french cottage inspired Mews. The Mews is a breathtaking enclave housing Graylyn’s largest function space, the Rose Garden,

cobblestone courtyard and 35 spectacular guestrooms.

Page 16: Graylyn Wedding Guide

Graylyn’s guest rooms provide an extraordinary blend of warmth, style and

service. Luxurious comforts make for something special and unique as the honeymoon begins.

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At the Manor House, enjoy the original 1930s resident and guest room floor with all the comforts of modern amenities. The Manor House features 33 exquisite guest rooms, The Bowman Gray Suite, The Natalie Gray Suite as well as multiple elegant and private dining rooms.

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An enchanting historic property with all the modern amenities, Graylyn features 86 well-appointed and uniquely decorated guest rooms attractively situated throughout the pristine 55-acre estate. With 5 distinct and exclusive buildings each containing diverse accommodations for your quest to choose from, an unforgettable experience awaits.

accommodations

Celebrate your wedding night in pure luxury in one of our Manor House premium guestrooms. A bouquet of red

roses, bottle of chilled champagne and delicious chocolate covered strawberries await you and your sweetheart when you book the Graylyn Wedding Night Package. The package also includes turndown service, amenity basket, a Graylyn

print, and room service breakfast for 2 adults, an early check-in and late check-out.

The Gardener’s Cottage was originally home to the estate gardener when the estate opened 1932. Quaint, distinctive and private, it’s ideal for wedding parties. The cottage sleeps 6-10 and consists of four premium guest rooms, private baths and a common parlor room—the perfect

intimate gathering place.

The Bernard Cottage, the original temporary residence for the Gray’s during the construction of the manor house is the ideal space for the bride or grooms entire family.

The cottage sleeps 12-16 and hosts 9 guest rooms including the Benjamin Bernard Suite.

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Graylyn satisfies every guest with its variety of menu options from a casual brunch buffet to an elegant four-course dinner menu. Graylyn is sure to delight

the most discerning palate.

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dining

FRESH FRUIT DISPLAYSelect two:

Fresh Baked MuffinsDanish Pastries

Fresh Baked Buttermilk BiscuitsYeast Rolls

Select one:

Applewood Smoked BaconSausage LinksSausage PattiesCountry Ham

Select two:

Buttered GritsO’Brien Skillet Potatoes

Rice PilafWhipped Potatoes

Select one:

Cheddar Cheese OmeletsQuiche Lorraine

Ham and Cheese Frittata

Select one:

Green Beans with Cherry Tomatoes & Roasted ShallotsSquash Medley

Glazed Carrots and Fennel

Select one:

Grilled Marinated Chicken with Tropical Fruit Salsa

Chicken MarsalaBaked Salmon in Sherry-Spinach Cream SauceGrilled Mahi Mahi in Pineapple Rum Compote

DESSERTSelect two:

Chocolate Peanut Butter TorteAssorted Mini Cheese Cakes

Home Made Pound Cake with Mixed Berry Compote and Whipped Cream

A Trio of Macaroon, Brownie & Blondie Dessert Bars served with Chocolate and

Vanilla Sauces

CULINARY ACTION STATIONSOmelet Station to include:

Ham, Peppers, Mushrooms,Cheddar Cheese, Onions, Fresh Country Eggs and Egg Beaters

(12.50 per person)

Belgium Waffle Station to include: Fruit Compote, Whipped Cream, Maple Syrup and

Whipped Butter (10.50 per person)

Culinary Action Stations require an attendant. 65 per hour per attendant

Food service hours have a 2 hour maximum.

Appropriate service hours for Brunch may be the following:

9:00 a.m. – 11:00 a.m. 10:00 a.m. – 12:00 p.m. 11:00 a.m. – 1:00 p.m. 12:00 p.m. – 2:00 p.m.

19dining

The menu is prepared with the freshest ingredients available. A selection may be made from the items listed below for a brunch menu.

2013–14 menu selections

Page 24: Graylyn Wedding Guide

SIGNATURE SOUPSButternut Squash* & Apple Soup, Tomato Bisque with Basil Chiffonade, Sweet Potato Bisque with

Pumpernickel Croutons*, Cream of Five Onion Soup with Cornbread Croutons, Roasted Corn and Country

Ham Chowder, New England Clam Chowder and Roasted Vegetable Soup

PREMIERE SOUPS**Lobster Bisque, She Crab Soup, Double Chicken

Consommé with Toasted Orzo and Grilled Chicken with Morel Mushroom Soup

SIGNATURE SALADSHouse Salad

A Duo of Red and Green Leaf Lettuce mixed with Tomatoes, Cucumber, Alfalfa Sprouts,Carrots and

Black Olives in a Herb Vinaigrette

Classic Caesar Salad

Fresh Romaine Greens Tossed in our House Made Caesar Dressing with Garlic Croutons & Romano Cheese

Green Salad

Cucumber Wrapped Salad with Baby Greens, Strawberries, Scallions,Toasted Pecans and Proscuitto

Crisp in Raspberry Vinaigrette

Spinach Salad

Baby Spinach Leaves Tossed with Red Onion Confit, Crumbled Gorgonzola, Candied Pecans and Tomatoes

in a Sherry Vinaigrette

Greek Salad

European Greens with Crumbled Feta, Diced English Cucumber, Roma Tomatoes, Kalamata Olives and Red

Onion Julienne in a Lemon-Oregano Vinaigrette

PREMIERE SALADS**Bibb Salad

Crispy Bibb Lettuce with Marinated Grape Tomatoes and Cotton Onions in a Granny Smith Vinaigrette

Grilled Pear Salad

Bouquet of Baby Lettuce Leaves with Bleu Cheese-Walnut Croutons and Fresh Grilled Pear & Champagne Vinaigrette

SIGNATURE ENTRÉESGrilled Key West Chicken with Tropical Fruit Salsa

Served with Fresh Vegetables and Steamed Red Bliss Potatoes with Parsley Butter

Grilled Bistro Steak with Bleu Cheese Crust Served with Fresh Vegetables and Chateau Potatoes

Grilled Salmon Fillet in a Lemon-Caper Cream Sauce Served with Saffron Risotto and Fresh Vegetables

Grilled Tuna Fillet in a Provençal Sauce Served with Basmati-Cilantro Rice and Julienne Vegetables

Pork Scaloppini with Apple-Cranberry Chutney Served with Whipped Sweet Potatoes and Vegetables

Roasted Chicken Breast in a Wild Mushroom Cream SauceServed with Apricot Wild Rice and Fresh Vegetables

Roasted Pork Tenderloin in a Sweet Onion Barbecue SauceServed with Chive Whipped Potatoes and Fresh Vegetables

PREMIERE BEEF & LAMB**Charbroiled Filet Mignon – Served in a Perigeaux

Sauce with Roasted Shallot Whipped Potatoes

Roasted Colorado Lamb Rack – Served in a Black Currant Demi Glace with Red Pepper

Whipped Potatoes

Includes soup, salad and entrée(Starts at 31.00 ++)

20dining*Seasonal. **Surcharge applies.

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LYONS(59 ++ per person)

Select from the following:

1 Display1 Signature Action Station

or 1 Signature Carving Station2 Signature Hors D'Oeuvres2 Premium Hors D'OeuvresGraylyn Coffee Experience

Soft Beverages

NATHALIE(69 ++ per person)

Select from the following:

1 Display1 Premium Action Station

1 Signature Carving Station2 Signature Hors D'Oeuvre's2 Premium Hors D'Oeuvre'sGraylyn Coffee Experience

Soft Beverages

BOWMAN(79 ++ per person)

Select from the following:

1 Display1 Premium Action Station

1 Premium Carving Station3 Signature Hors D'Oeuvre's2 Premium Hors D'Oeuvre'sGraylyn Coffee Experience

Soft Beverages

*Subject to 6.75% tax and 20% gratuity. Receptions subject to attendant fees.

receptions

21dining

Page 26: Graylyn Wedding Guide

Coconut Shrimp

North Carolina Shrimp Dipped in Egg, Bread Crumbs and Coconut, Fried and Served with an Orange-

Horseradish Dipping Sauce.

Spanakopita

Fresh Sautéed Spinach Tossed with Feta Cheese, Pine Nuts and Garlic Wrapped in Layers of Phyllo Dough.

Assorted Tea Sandwiches

Chef Selected Tea Sandwiches to include: Cucumber and Dill on White, Pimento Cheese

on Pumpernickel,Tuna Salad on Wheat, Roast Beef and Cheddar on Rye.

Cranberry, Brie Cheese and Spinach in Phyllo Cups

Sautéed Cranberries and Baby Spinach in a Phyllo Cup Topped with a Slice of Brie Cheese and Caramel Sauce.

Smoked Salmon and Brie Cheese Wrapped Asparagus

Thinly Sliced Smoked Salmon Wrapped Around Fresh Asparagus Spears Enhanced with a

Touch of Brie Cheese.

Pimento Cheese Phyllo Cup with Bacon

House Made Pimento Cheese with Bacon and a Sliced Green Tomato served in a Phyllo Cup.

Mini Ham Biscuits

House Made Buttermilk Biscuits Served with Lightly Sauteed Country Ham.

Veggie Style Zucchini and Yellow Squash Pancake

Local Market Zucchini and Yellow Squash Shredded and Made into Mini Pancakes Topped with Slow

Roasted Garlic Sour Cream.

Salsa Fresca with Chips

Fresh Diced Tomatoes Tossed with Onions, Garlic, Jalapeno, Cilantro and Vinegar. Served with

Tri-Colored Tortilla Chips.

Roasted Spicy Chorizo Flatbread

Spicy Chorizo Roasted with Roasted Red Pepper Marscapone Cheese on Crispy Flatbread.

Southern Fried Chicken Skewers

Fried Buttermilk Battered Chicken Skewered and Served with Green Tomato and Zesty Ranch Dip.

Steak and Cilantro Empanada with Salsa Dip

Hand Filled Empanada with Fresh Cilantro, Steak and Cheese and Served with Salsa Dip.

Roma Tomato Bruschetta with Fresh Mozzarella

Toasted Baguette Chip Topped with Freshly Sliced Mozzarella Cheese, Diced Roma Tomatoes and Basil

Pesto Enhanced with Cracked Black Pepper.

Tempura Chicken Strips

Lightly Battered Chicken Strips Gently Fried and Servedwith a Sweet Chili Vinaigrette

Blue Bacon Stuffed Phyllo

Crispy Bacon and Blue Cheese Filled in aPhyllo Cup then Baked.

Pimento Cheese and Green Tomato Canape

House Made Pimento Cheese and Zesty Spiced Green Tomato Canape Served in a Phyllo Cup.

Fried Green Tomato and Grit Cake

Seared White Cheddar Cheese Grits Served with a Spicy Fried Green Tomato.

22dining

Page 27: Graylyn Wedding Guide

Chevre Stuffed Strawberries

Fresh Driscoll Strawberries Stuffed with Whipped North Carolina Goat Cheese.

Roasted Beef Skewer

Served with a Cornichon Pickle and Horseradish Dip.

Soy Marinated Tuna

Fresh Ahi Tuna Glazed with Sesame Oil Served with Wasabi on a Fried Won Ton Triangle.

Chicken with Cilantro in Phyllo

Grilled Chicken Mixed with Peppers, Onions, Spices, Sour Cream and Cilantro. Served in a Phyllo Cup.

Pimento Cheese Stuffed Red Bliss Potato

Fresh Red Bliss Potato Stuffed with Pimento Cheese and Banana Peppers Topped with Asiago Cheese and

Baked to a Golden Brown.

Caribbean Jerk Chicken in Phyllo Cups

Tender Chicken with Caribbean Jerk SpicesTopped with Crispy Bacon and Mango Chutney.

Smoked Salmon Wonton

A Crispy Wonton Topped with Smoked Salmon,Brie Cheese and Fresh Asparagus.

Shrimp Cocktail Shooters

North Carolina Shrimp Poached and Served in Shot Glasses with a Spicy Cocktail Sauce and Lemon Wedge.

Mini Crab Cakes

House Made Crab Cakes Which are Lightly Seared and Served with a Roasted Red

Pepper Cream Sauce.

Ancho Rubbed Duck and Pineapple Skewer

Dried, Rubbed Duck Breast Chunks Grilled to Perfection on Skewers with Freshly Diced Pineapples.

Mini Spring Rolls

Napa Cabbage Tossed with Diced Chicken, Cashews and Spices, Rolled in a Won Ton,

Wrapped and Gently Fried.

Assorted Dim Sum

Assorted Steamed and Fried Dim Sum Served with Soy Scallion Sauce and Sweet Chili Dressing.

Crab Stuffed Mushrooms

Fresh Crab Meat Tossed with Peppers, Mustard and Spices sSuffed in a Jumbo Mushroom Cap.

Blackened Chicken Quesadillas

Blackened Chicken Breast Tossed with Spinach, Pepper Jack Cheese and Roasted Peppers. Served with House Made Pico de Gallo.

Mini Beef Wellingtons

Tender Braised Beef Mixed with Mushroom Duxelle Wrapped in Puff Pastry.

23dining

Page 28: Graylyn Wedding Guide

SIGNATURE DISPLAYSBaked Brie

Large Brie Wheel Baked and Topped with Warm Mango Chutney, Served with Baguette Chips and Crackers

Fresh Vegetable Crudités

Fresh Cucumber, Carrots, Celery, Asparagus, Tomatoes, Broccoli, Cauliflower and Mixed Peppers Served

with Ranch Dipping Sauce

Domestic Cheese and Fruit Display

A Selection of Domestic and International CheesesGarnished with Mixed Berries and Distinctive Crackers

Marinated Grilled Vegetable Display

Fresh Herb and Balsamic Marinated Squash, Zucchini, Peppers, Asparagus, Portobello Mushrooms, Roasted Carrots and Eggplant Served with a

Sun-Dried Tomato Vinaigrette

PREMIUM DISPLAYSSmoked Salmon Display

Scottish Smoked Salmon Served with Capers, Boiled Egg, Red Onion Served with Sauce Verte

and Distinctive Crackers

Fresh Melon Display with Fondue

Fresh Diced Pineapple, Honeydew, Cantaloupe and Strawberries Served with Brown Sugar, Whipped

Cream and Chocolate Fondue

Roasted Fresh Vegetable Display

Roasted Baby Carrots, Asparagus, Baby Mushrooms, Red Onions, Zucchini and Artichokes with Basil Pesto Oil and

Crumbled Goat Cheese

SIGNATURE ACTION STATIONSPasta Station

Tri-Colored Tortellini and Penne Pastawith Marinara and Alfredo Romano served

with Garlic Breadsticks and Fresh Grated Parmesan Cheese

Southwestern Quesadilla Station

Blackened Chicken Strips, Shredded Pepper Jack Cheese, Diced Tomato, Avocado and Spicy Salsa

Grilled Between Two Flour Tortillas. Served with Cilantro Sour Cream and Black Bean Sauce

PREMIUM ACTION STATIONSShrimp and Grits Station

White Cheddar Cheese Grits, Shrimp, Tasso Ham, Scallions and Cream

Seafood Risotto Station

Coastal Shrimp, Scallops, Mussels, Julienne Fennel and Tomato Tossed with Garlic, Shallots, Saffron,

Araborio Rice and Cream

SIGNATURE CARVING STATIONSRoasted Breast of Bone in Turkey

Served with Natural Jus, Cranberry Mayonnaise and Miniature Dinner Rolls

Carved Marinated Flank Steak

Served with Horseradish Cream Sauce, Assorted Mustards and Mini Dinner Rolls

PREMIUM CARVING STATIONSCarved Leg of Lamb

Garlic Studded Boneless Leg of Lamb Rubbed with a Mint Pesto Served with Natural Jus Lie

Roasted Strip Loin of Beef

Served with Hard Rolls, Creamed Horseradishand a Green Peppercorn Demi Glace.

Whole Roasted Beef Tenderloin

Served with Assorted Mustards, Horseradish Cream Sauce and Miniature Dinner Rolls (Roasted to Medium)

24dining

Page 29: Graylyn Wedding Guide

Roasted “Bone-In” Pork Chop

Roasted Bone in Pork Chop with a Dried Cranberry Jus Lié

Served with

Whipped Sweet Potatoes and Seasonal Vegetable Ragout

Accompanied by

Cream of Five Onion SoupTraditional Spinach Salad with Warm Bacon Dressing

(69.00 pp++)

Slow Roasted Prime Rib of Beef

Slow Roasted Prime Rib of Beef with Sauce Jus Lié

Served with

Horseradish Whipped Potatoes

Accompanied by

Roasted Corn and Country Ham Chowder SoupIceberg Salad with Tomatoes, Cucumbers and

Red Onions in Herb Vinaigrette

(69.00 pp++)

Petit Filet and Salmon

Grilled Petit Filet & Salmon Filet in a Cabernet Demi Glace

Served with

Roasted Shallot Whipped Potatoes and Asparagus

Accompanied by

Chilled Spicy Green Tomato Soup with Red Pepper OilArugula and Spinach Salad Cherry Tomatoes and

Ricotta Cheese in Balsamic Vinaigrette

(69.00 pp++)

Petit Filet and Shrimp

Grilled Filet Mignon and Shrimp Brochette in Roasted Garlic-Rosemary Cream Sauce

Served with

Andouille Hoppin John and Seasonal Vegetable Ragout

Accompanied by

Sweet Potato BisqueCucumber Wrapped Salad with Orange

Segments, Toasted Almonds in Roasted Shallot Vinaigrette

(69.00 pp++)

Petit Filet and Crab

Seared Loin of Beef and Crab Cake with a Roasted Pepper Cream Sauce

Served with

Chateau Potatoes and Vegetable Ragout

Accompanied by

Grilled Chicken and Wild Mushroom BisqueBaby Red & Green Romaine Caesar Salad

(73.00 pp++)

All selections include bread, tea & coffee.

dinner menu

25dining

Page 30: Graylyn Wedding Guide

SIGNATURE SOUPSButternut Squash & Apple Soup*, Tomato Bisque with Basil Chiffonade, Sweet Potato Bisque with

Pumpernickel Croutons*, Cream of Five Onion Soup with Cornbread Croutons, Roasted Corn and Country

Ham Chowder, New England Clam Chowder and Roasted Vegetable Soup

PREMIERE SOUPS**

Lobster Bisque, She Crab Soup, Double Chicken Consommé with Toasted Orzo and Grilled Chicken

with Morel Mushroom Soup

SIGNATURE SALADSHouse Salad

A Duo of Red and Green Leaf Lettuce Mixed with Tomatoes, Cucumber, Alfalfa Sprouts, Carrots and

Black Olives in a Herb Vinaigrette

Classic Caesar Salad

Fresh Romaine Greens Tossed in our House Made Caesar Dressing with Garlic Croutons and

Romano Cheese

Green Salad

Cucumber Wrapped Salad with Baby Greens, Strawberries, Scallions, Toasted Pecans and Proscuitto Crisp in Raspberry Vinaigrette

Spinach Salad

Baby Spinach Leaves Tossed with Red Onion Confit, Crumbled Gorgonzola, Candied Pecans and

Tomatoes in a Sherry Vinaigrette

Greek Salad

European Greens with Crumbled Feta, Diced English Cucumber, Roma Tomatoes, Kalamata Olives and Red

Onion Julienne in a Lemon-Oregano Vinaigrette

PREMIERE SALADS**

Bibb Salad

Crispy Bibb Lettuce with Marinated Grape Tomatoesand Cotton Onions in a Granny Smith Vinaigrette

Grilled Pear Salad

Bouquet of Baby Lettuce Leaves with Bleu Cheese-Walnut Croutons and Fresh Grilled Pear &

Champagne Vinaigrette

SIGNATURE ENTRÉES Graylyn Chicken

Stuffed with Spinach, Proscuitto and Smoked Mozzarella Cheese in a Sun-Dried Tomato Basil

Cream Sauce. Served with Angel Hair Pasta

Grilled Salmon Fillet

Served in an Orange-Chive Beurre Blanc with Saffron Rice

Grilled Swordfish SteakServed in a Ginger-Lemongrass Cream Sauce

with Chive Whipped Potatoes

Herb Crusted Chicken Supreme

Served in a Chardonnay-Mushroom Veloute with Parmesan Risotto

Grilled New York Sirloin

Served in a Caramelized Shallot-ShiitakeMushroom Demi Glace with Fondant Potatoes

Herb Marinated Tuna

Served in a Red Pepper Coulis with Basil Whipped Potatoes

Macadamia Nut Crusted Mahi Mahi

Served in an Amoricaine Sauce with Cilantro Rice

dinner optionsIncludes soup, salad and entrée

(Starts at 69.00 ++)

26dining

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27dining

SIGNATURE ENTRÉES CONTINUEDPorcini Stuffed Chicken Breast

Served in a Sweet Onion Cream Sauce with Bourbon-Pecan Rice Pilaf

Seared Duck Breast

Served in a Port Wine Dried Cranberry Gastrique with Vegetable Cous Cous

Slow Roasted Prime Rib of Beef

Served with Creamed Horseradish and Sauce Jus Lié with Chive Whipped Potatoes

Veal Scalloppini

Served in a Port Wine Demi Glace and Fettuccinewith Roquefort Cream Sauce

PREMIERE BEEF & LAMB**

Charbroiled Filet Mignon

Served in a Perigeaux Sauce with Roasted Shallot Whipped Potatoes

Roasted Colorado Lamb Rack

Served in a Black Currant Demi Glace with Red Pepper Whipped Potatoes

dinner optionsIncludes soup, salad and entrée

(Starts at 69.00 ++)

Page 32: Graylyn Wedding Guide

BEER AND WINE BARAvailable for

4 hours: 29.50pp++3 hours: 24.00pp++2 hours: 19.50pp++ 1 hour: 14.00pp++

SIGNATURE BAR**Available for

4 hours:38.50pp++ 3 hours: 29.00pp++ 2 hours: 21.50pp++ 1 hour: 17.00pp++

Well Brands

Bacardi Light Dry RumBeefeater Dry Gin

Seagram's VO Blended Canadian WhiskeyDewar’s, White Label

Jim Beam BourbonCuervo EspecialSmirnoff Vodka

Southern Comfort

House Wines*Domestic & Imported Beers

Sodas: Coca-Cola & Pepsi ProductsJuices

Bottled WaterSan Pellegrino Sparkling Water

SELECT BAR**Available for

4 hours: 44.50pp++ 3 hours: 33.50pp++2 hours: 24.50pp++ 1 hour: 20.00pp++

Well Brands

Bacardi Light Dry RumBeefeater Dry Gin

Seagram's VO Blended Canadian WhiskeyDewar’s, White Label

Jim Beam BourbonCuervo EspecialSmirnoff Vodka

Southern Comfort

Upgraded Wines*Domestic & Imported Beers

Sodas: Coca-Cola & Pepsi ProductsJuices

Bottled WaterSan Pellegrino Sparkling Water

Note: Client to select 3 Premium Brands

to substitute for 3 Well brands

28dining

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PREMIERE BAR**Available for

4 hours: 48.50pp++

3 hours: 36.50pp++

2 hours: 24.50pp++

1 hour: 20.00pp++

Premium Brands

Crown Royal Canadian BlendJack Daniel’s

Jose Cuervo 1800 GoldKetel One Vodka

Myers’ Original Dark RumRaynal Brandy

Stolichnaya Gold VodkaTanqueray/Bombay Gin

Captain’s List Wines*Selection of Domestic, Imported

and Premium Beers

Sodas: Coca-Cola & Pepsi ProductsJuices

Bottled WaterSan Pellegrino Sparkling Water

* Selected by Graylyn’s Beverage Manager

**1000 minimum or 175 set-up & breakdown fee per bar

*** Guests under 21 years of age are $12.50pp++

(non-alcoholic beverages only)

29dining

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Thank you for considering Graylyn to host your wedding event!We are looking forward to meeting you and helping you create a timeless and memorable

occasion at the Estate. The following information will answer many of the questions you have about your wedding ceremony and reception, or reception alone. Please contact us to discuss

your special event in more detail. After booking your wedding at Graylyn, your Special Event Coordinator will be happy to recommend area vendors such as bakers,

florists, and musicians.

weddings at graylyn

Wedding Ceremony FeeThe wedding ceremony fee includes the use of space, white folding chairs, and tables for the guestbook and gifts. Brides are also entitled to have their portrait taken in the Manor House or on the grounds of Graylyn, which is a 1500.00 value. Space for your rehearsal and dressing rooms will be provided, subject to availability.

Up to 75 Guests ~ 1000.0076 - 125 Guests ~ 1500.00126 - 175 Guests ~ 2000.00176 - 225 Guests ~ 2500.00226 - 300 Guests ~ 3000.00

Event Space RentalGraylyn is a beautiful former private residence, and the perfect space for your event depends on your guest count and set-up needs. Suggested spaces and their rental fees for a Saturday evening event are as follows. Please ask about our event space rental for events held Sunday through Friday or daytime Saturday.

Living Room Wing ~ 5500.00Hors d’Oeuvre Reception: Up to 230 GuestsPlated/Buffet Reception: Up to 180 Guests

Living Room Wing & Dining Room Wing ~ 7200.00Hors d’Oeuvre Reception: 230-375 GuestsPlated/Buffet Reception: 180-250 Guests

Saturday Evening Wedding Reception Minimum RequirementsGraylyn asks for a food & beverage minimum expenditure of 13,000.00 for events held in the Living Room Wing. For events taking place in the Living Room Wing and the Dining Room Wing,the food & beverage minimum expenditure is 20,000.00. Minimum requirements do not apply to wedding events held Sunday through Friday or daytime Saturday.

Reception InfoBrunch service concludes by 1:00 pm., lunch service by 3:00 pm., and light hors d’oeuvre service by 4:00 pm. There is a cake-cutting fee of 2.00 per guest. Fresh house flowers and two votive candles per banquet table may also be provided; however, specific flowers cannot be guaranteed. There is a two hour maximum time limit on food service for buffet and hors d’oeuvre receptions. Food and beverage may not be removed from the property. All food and beverage is subject to 6.75% NC sales tax and 20% gratuity.

Bar InformationGraylyn requires that you have one bar per 75 guests. You will have the option to select your bar package depending on the type and tier of alcohol that you wish to offer to your guests. Special event bars may be customized, using our extensive wine and beverage lists.

33guidelines

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weddings at graylyn

Securing Graylyn For Your Special DayAfter you have made the decision to host your wedding events at Graylyn, notify the Manager of Catering Sales of the number of guests you will guarantee and your space requirements. The space is reserved for 10 days, pending receipt of your signed contract and a non-refundable deposit of 50% of the estimated food and beverage cost (excluding tax & gratuity). Graylyn does not hold space without a contract.

Sleeping RoomsGraylyn boasts 86 unique and comfortable guestrooms, each different from the next. The estate was once a private home, and the accommodations reflect that history as room sizes, layouts, and décor are all different. Please speak with us if you are interested in securing a block of rooms for your guests.

Guest rooms are subject to availability.

*Please note that Graylyn cannot guarantee specific rooms, but will take your requests into consideration.

Payment ScheduleWithin 10 days of your receipt of the contract, it must be signed and returned to Graylyn along with a non-refundable deposit of 50% of the estimated food and beverage cost, excluding tax, and gratuity. Approximately two weeks before your event, you will receive an estimate of all charges that are due.Final estimated payment must be received no later than 10 days prior to the event. Graylyn must receive your estimated payment before the event can begin. In the event that you have over-paid, Graylyn will issue you a refund. If there are additional charges, you will receive an invoice to be due 10 days after the event, or upon receipt of the invoice.

Vendor PoliciesVendors have two hours to deliver and decorate prior to the start time of your event. Decorations provided by vendors must be removed within a timely manner. Our Guest Services department will assist vendors with regards to the best locations for loading and unloading. Parking or driving on the grass is not allowed under any circumstance.

Wedding DirectorGraylyn strongly suggests that you utilize the services of a professional wedding director. Your director will assist you in the coordination of the details of your ceremony and wedding-related events not associated with services provided by Graylyn.

FloristsFlorists must bring their arrangements to Graylyn already assembled. If your florist would like to rentspace to arrange flowers, the space can be rented at a fee of $400.00 per day.

MusiciansMusic and dancing are welcome and encouraged; however, all music must conclude by 11:00 p.m.Outdoor music is allowed without amplification and must conclude by 10:00 p.m.

ParkingGraylyn offers self-parking for your guests behind the Manor House. Should you wish to offer valet parking during your event, Graylyn offers valet attendants at $17.50 per hour, per attendant.

34guidelines

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Nouvelle Soirée

www.nouvellesoiree.com

Allure Photography

www.allurephotous.com

Bo's Photography

www.bosphoto.com

Carisa Chee Photography

www.carisachee.com

Chezley Royster

www.crphotoartifacts.com

The Schultzes

www.lovetheschultzes.com

McCardell Photography

www.mccardellstudios.com

Vesic Photography

www.vesic.com

Logan Jarrard Photographer

www.loganjarrard.com

Floral Visions Design Studio

www.floralvisionsdesignstudio.com

Green Bee Floral Designs

www.greenbeefloraldesigns.com

A special thanks to the following vendors who contributed their services and photography to this brochure.

Page 40: Graylyn Wedding Guide
Page 41: Graylyn Wedding Guide