Pavilion Wedding Receptions

Nashoba Valley Winery was born in 1978 when founder Jack Partridge’s interest in fruit wines exceeded his fascination with city planning.  After producing wines out of his house for 2 years, he rented space in a West Concord mill building.  By 1980, as the business expanded, so did Partridge’s desire to locate in an orchard, where he could grow a wide assortment of fruits for the wines.  In 1983 Partridge found just the spot in Bolton.  The rustic farmhouse was built in 1923 and was originally owned by Dr. Clemens, a chiropractor.  The farm was then known as Upland Farm.  In 1983 Jack Partridge purchased the property, built the original wine shop, replanted the orchard and established Nashoba Valley Winery & Orchard.  From 1983 until 1995, Jack Partridge lived with his family in the farmhouse until it was sold to its current owners, the Pelletier family.

 Today, Nashoba Valley Winery is Massachusetts’s leading wine producer and the nation’s pioneering “winery orchard.”  Situated on 52 rolling acres we currently grow apples, peaches, nectarines, plums, grapes, other small fruits, hops for our beer as well as vegetables and herbs in our wine sensory garden for our restaurant.  With over 80 different varieties of apples, 18 different varieties of peaches and nectarines and 5 different varieties of grapes (Vignoles, St. Croix, Lemberger, Chardonnay and Cabernet Franc) the production of wines from traditional New England fruit remains our focus, but with the addition of grapes, we now produce not only great estate grown fruit wines but estate grown grape wines.  Our first release of an estate grown grape wine was in 2008 with the release of Vignoles.  In addition to producing over 30 varieties of wines, 12 different spirits and over 10 different beers, many seasonal, we also keep a very busy schedule throughout the year with many different special events, festivals and educational experiences that we offer to our customers. 

 Always growing and ever beautiful, from its beginning until today, NVW remains a family owned winery with our focus on quality and value at the forefront of all we do.  Current happenings at NVW include:  the number of bearing apple trees grown at NVW as of April 15, 2010 was 1,358.  Since April 15, 2010 we have planted 3,138 new apple trees so the total number of apple trees now grown at NVW is now 4,496., JAAS kid friendly snack shack opened in 2009 with our restaurants walking wine sensory garden and smokehouse completed in 2010.  Our current expansion of a new back tasting bar area and a new barrel room was completed in the summer of 2011.   In addition, Nashoba Valley Winery reached a milestone in 2011 of selling 10,000 cases of beer, wine and spirits. Additionally in 2011 to keep pace with NVW’s growth and commitment to agriculture, it acquired an additional 8 acres of land in Bolton within a mile of the winery where it will be planting Riesling grapes and completing work on a new 5,000 square foot warehouse facility.  And current projects in 2014 saw an expansion to our micro brewery including a beer garden as well as renovations to our wedding pavilion with the addition of gorgeous floor to ceiling doors, windows and cedar shake shingled walls and wood plank flooring.  

Simply the Best

 

Considering a winery wedding on the east coast …. Envisioning exchanging vows in the open air on a beautiful summer’s day surrounded by flowers and the aromas of ripe fruit in our orchard or on a crisp autumn day amidst the colors of fall foliage. …  Dreaming of an intimate romantic wedding reception surrounded by the beauty and splendor of New England… A wedding reception at Nashoba Valley Winery is the perfect location to accomplish all your dreams. 

Conveniently located just 1 mile west of Route 495 in Bolton, Massachusetts Nashoba Valley Winery offers an elegant site to have your wedding ceremony and reception.  We offer a unique ambiance unrivaled in the area. When planning a special occasion, choose an extra special setting.  Nestled in the heart of apple country with acres of orchards, idyllic views, beautiful gardens, ponds, and walking paths Nashoba Valley Winery offers an ideal choice for weddings.  Your guests will gather on our orchard hillside for your wedding ceremony then for your wedding reception gather under our beautifully appointed pavilion finished with southern yellow pine ceilings and sweeping arched beams.  Always growing and ever beautiful, Nashoba Valley Winery is the perfect location for a formal orchard wedding reception. 

A bride wants her special day to be perfect.  Our coordinators will be personally involved and will work closely with you to ensure a most memorable day.  At Nashoba Valley Winery the staff makes this happen by providing quality service above and beyond your expectations. 

With personal service being a trademark at Nashoba Valley Winery, our staff is pleased to assist you with every detail to insure that your very special day is as you always hoped it would be. By making an appointment with our wedding specialists you will have taken the first step to making your dreams come true.  Please join us and savor what is Nashoba Valley Winery.

J’s Full Restaurant Wedding Reception

               

J’s Full Restaurant Wedding receptions are offered from

May through October on Friday evenings

November through April on Friday and Saturday evenings

between the hours of 5:30pm and 11:00 PM

                                   Maximum of 58 guests

For full restaurant weddings a facility fee of $1,000.00 is applied to all restaurant wedding receptions. This fee covers the cost of:

  • Professional assistance from our Event Planners throughout the entire planning process
  • On-site Wedding Ceremony with provided seating for 58 guests
  • Exclusive use of the entire public areas of the restaurant and immediate grounds for a period of 5 hours
  • Fabulous photo opportunities with our panoramic views, orchard grounds, gazebo and ponds
  • Complimentary Bridal Room complete with Massachusetts Cheese Board for eight people featuring local artisanal cheeses with fresh seasonal fruits and a bottle of Nashoba Valley Wine
  • Elegant white table linens and napkins
  • Formal table settings including china, glassware and silverware for service
  • Placement of centerpieces and favors
  • Cutting and service of your wedding cake
  • Professional wait staff and floor manager to orchestrate your reception
  • Children’s meals available for ages 10 and under

To host your wedding with elegance and style it is necessary that we insure the quality of our presentation by imposing a minimum food guarantee of $4,000.00. In the event that the total cost of food for the evening does not equal or exceed the minimum food guarantee, a food surcharge will be added to your bill in an amount necessary to satisfy the guarantee.

 Wines and Hand Crafted Beers

 An exciting part of having your wedding at Nashoba Valley Winery is that you will always have a variety of delicious wines (traditional and non-traditional) and micro-brewed beer available to enjoy, all of which are produced on site.  Using a variety of farm based fruits, including grapes from our vineyards, our popular wines are delicious on their own and offer fascinating food and wine adventures.  Elegant and dry – to complement any meal, or sweet and fruity – for aperitif or dessert, we invite you to discover the artistry of winemaking.   We also consistently produce our own line of handcrafted micro-brewed beers.  Offering only NVW award winning wines and hand crafted beers.  All alcoholic and non-alcoholic beverage charges are based on consumption and are subject to tax (7%) and gratuity (19%).  Please ask for our current wine and beer offerings provided by our restaurant.

             Pavilion Menu Packages

J’s Seasonally Inspired Farm to Table Menu

Standard Buffet Service

60 to 100 people at $98.00 pp plus tax (7%) and service (19%) 

101 to 130 people at $88.00 plus tax (7%) and service (19%) 

(prices and selections subject to change)

Display Stations – Your choice of one

Massachusetts Cheese Board

Local artisanal cheeses with fresh seasonal fruits and

assorted breads and crackers

Mediterranean Display

Crudite of vegetables, marinated mushrooms,

 Greek olives, house made hummus, grilled foccacia

Butlered Hors d’oeuvres ~ Your choice of two

Coconut Crusted Chicken Satay with spicy peanut sauce
Spanakopita prepared with lemon and Artisanal Feta
Oven Roasted Tomato & Basil Croustade with Crystal Brook Farm’s goat cheese

Salad Selection

Mixed Baby Green Salad with cherry tomatoes, red onion, English cucumber, carrot, balsamic vinaigrette

Buffet Selections ~ Your choice of two

Garden herb Grilled Statler Chicken Breast with roasted native potatoes, lemon scented green beans, natural jus

Rosemary-Whole Grain Mustard Encrusted Pork Loin with brown rice pilaf, sautéed baby spinach, maple-cider reduction.

Roasted Vegetable-Parmesan Risotto with herb roasted seasonal vegetables, aged parmesan, foraged mushrooms, wilted garden greens

Includes:

Assortment of Rolls and butter, Coffee and Tea Station

J’s Seasonally Inspired Farm to Table Menu

Custom Buffet Service

60 to 100 people at $112.00 pp plus tax (7%) and service (19%)

101 to 130 people at $1022.00 pp plus tax (7%)  and service  (19%)

(prices and selections subject to change)

Display Stations ~ Your choice of one

Massachusetts Cheese Board

Local artisanal cheeses with fresh seasonal fruits and

assorted breads and crackers

Mediterranean Display

Crudite of vegetables, marinated mushrooms, Greek olives,

house made hummus, grilled foccacia

Assorted Sushi Rolls

Displayed with aged soy sauce, wasabi and pickled ginger

Roasted Artichoke, Spinach and Caramelized Onion Dip

Garnished with white truffle oil and French bread

 

Butlered Hors d’oeuvres ~ Your choice of three

                 Coconut Crusted Chicken Satay with spicy peanut sauce
                 Roasted Artichoke and Crystal Brook chevre bruschetta
  Roast Filet Mignon on roasted garlic Crostini, Great Hill blue cheese mousse, chervil

Spanakopita prepared with Lemon and Artisanal Feta

Raspberry Chutney with Brie wrapped in phyllo

Asian Angus Beef Skewers with ponzu
Beef Tenderloin with White Truffle essence “En Croute”

Traditional Cocktail Shrimp, fresh lemon, cocktail sauce

Mini Crab Cakes with Old Bay aioli

Seasonal Salad Selection ~ Your choice of one

Spring

Baby lettuces, English Peas, cherry bomb radish, toasted almonds,

 cherry tomatoes, Tarragon vinaigrette

Summer

Panzanella Salad, native heirloom tomatoes, fresh mozzarella,

garden basils, grilled focaccia, aged balsamic, California olive oil

Fall

 Native greens, Orchard apples, Great Hill blue cheese,

candied walnuts, golden raisins, maple-cider vinaigrette

 

Winter

Winter greens, roasted acorn squash, baby beets,

Crystal Brooks Farm’s goat cheese, champagne vinaigrette

 

Buffet Selections ~ Your choice of two

 

 Black Angus Sirloin Steak au Poivre

Roasted garlic-Yukon gold potato puree, grilled onions, Renaissance Jus

Freebird Roasted Chicken Breast

Creamed fennel and spinach, Vidal blanc buerre blanc,herbed cous cous

 Grilled Atlantic Salmon

Grilled lemon, California olive oil,  brown rice pilaff

Roasted Native Swordfish

Lemon scented jasmine rice, grilled asparagus, roasted tomato-caper sauce

Stuffed Portobello Mushrooms

Foraged mushroom duxelle, baby spinach over truffled pomodoro sauce

 Sides – Your choice of one

Roasted Vegetable Risotto

Garden herb roasted vegetables, foraged mushrooms, baby spinach, pecorino romano

Mediterranean Couscous

Roasted squash tomatoes, zucchini, Gigande beans,

Kalamata olives, artisanal feta, fresh oregano and basil

California Fried Rice

 Firm tofu, julienne Asian vegetables, aged soy sauce, toasted sesame seeds

Penne Pasta Pomodoro

Crystal Brook Chevre, baby spinach, basil, white truffle marinara

Includes:

Assortment of Rolls and butter

Coffee and Tea Station

               J’s Seasonally Inspired Farm to Table Menu

Food Stations Service Style

 

60 to 100 people at $1255.00 pp plus tax (7%) and service (19%)

101 to 130 people at $115.00 pp plus tax (7%) and service (19%)

(price and selections subject to change)

 

Display Stations ~ Your choice of one

Massachusetts Cheese Board

Local artisanal cheeses with fresh seasonal fruits and

assorted breads and crackers

Mediterranean Display

                      Crudite of vegetables, marinated mushrooms, Greek olives,

house made hummus, grilled foccacia

Assorted Sushi Rolls

Displayed with aged soy sauce, wasabi and pickled ginger

Roasted Artichoke, Spinach and Caramelized Onion Dip

Garnished with white truffle oil and French bread

Butlered Hors d’oeuvres ~ Your choice of three

Coconut Crusted Chicken Satay with Spicy Peanut Sauce
Roasted Artichoke and Crystal Brook Chevre Bruschetta
Roast Filet Mignon on roasted garlic Crostini, Great Hill blue cheese mousse, chervil

Spanakopita prepared with Lemon and Artisanal Feta

Raspberry Chutney with Brie wrapped in Phyllo

Asian Angus Beef Skewers with Ponzu
Beef Tenderloin with White Truffle Essence “En Croute”

Traditional Cocktail Shrimp, fresh lemon, cocktail sauce

Mini Crab Cakes with Old Bay Aioli

 

                Salad Selection ~ Your choice of one

Spring

Baby lettuces, English Peas, cherry bomb radish, toasted almonds,

cherry tomatoes,  Tarragon vinaigrette

Summer

Panzanella Salad, native heirloom tomatoes, fresh mozzarella, garden basils,

grilled focaccia, aged balsamic, California olive oil

Fall

Native greens, Orchard apples, Great Hill blue cheese,

candied walnuts, golden raisins, maple-cider vinaigrette

 

Winter

Winter greens, roasted acorn squash, baby beets,

 Crystal Brooks Farms goat cheese,  Champange Vinaigrette

Entrée Selection ~ Your choice of two

 

Garlic Crusted Angus Beef Tenderloin
Carved by Chef Attendant.  Roasted garlic mashed potato, grilled asparagus, horseradish cream

Slow Roast of Black Angus Sirloin with Porcini Crust

Carved by Chef Attendant.  With blueberry merlot natural jus,roasted red bliss potatoes, mushrooms

Statler Roast Breast of Turkey
Carved by Chef Attendant.  Accompaniments of Creole Mustard or maple-garlic glaze,

Thyme Buttered Fingerling Potatoes and Summer Squash

Rosemary and Garlic Roasted Leg of Lamb

Carved by Chef Attendant.  Mediterranean vegetable cous cous, tzatziki sauce

Applewood Smoked Pork
Carved by Chef Attendant.  Baked Macaroni Gratin with Smith’s Cheddar Cheese and smoked paprika,   Sautéed green beans infused with garlic oil

Grilled Scottish Salmon

Served by Chef Attendant.  Grilled filets, charred lemon, California olive oil, brown rice pilaf

 

Sauté Selection ~ Your choice of one

Tuscan Grilled Chicken and Orechiette

White Truffle and Roma Tomato Pomodoro, Roasted Garlic, Broccoli Rabe, Parmigiana Reggiano,

Roasted Vegetable Risotto

Herb Roasted Vegetables, Foraged Mushrooms, Baby Spinach, Pecorino Romano

Linguini and White Clam Sauce
Native littleneck clams, peas, pancetta, linguini, garlic oil, Parmesan cheese

Mediterranean Couscous

Roasted squash, Roma tomatoes, zucchini, kalamata olives, artisanal feta

Includes:

Assortment of Rolls and butter

Coffee and Tea Station

              J’s Seasonally Inspired Farm to Table Menu

Standard Plated Dinner Service Style 

 $107.50 per person plus tax (7%) and service (19%)

(prices and selections subject to change)

Display Station

 Local artisanal cheeses with fresh seasonal fruits and assorted breads and crackers

Butlered Hors d’oeuvres

Coconut Crusted Chicken Satay with spicy peanut sauce

Spanakopita prepared with lemon and artisanal feta

Oven Roasted Tomato & basil Croustade with Crystal Brook Farm’s goat cheese

Salad

Mixed Baby Green Salad with cherry tomatoes, red onion,

English cucumber, carrot, balsamic vinaigrette

Entrée – Your choice of one

Garden herb Grilled Statler Chicken Breast with roasted native potatoes,

lemon scented green beans, natural jus

or

Salmon Fillet garnished with shaved fennel and preserved lemon and brown rice pilaf

Includes:

Assortment of Rolls and butter

Coffee and Tea Station

              J’s Seasonally Inspired Farm to Table Menu

Custom Plated Dinner Service Style

$120.00 to $126.00 per person plus tax (7%) and service (19%)

(prices and selections subject to change)

Display Stations ~ Your choice of one

Massachusetts Cheese Board

Local artisanal cheeses with fresh seasonal fruits and assorted breads and crackers

Mediterranean Display

Crudite of vegetables, marinated mushrooms, greek olives, house made hummus, focaccia

Butlered Hors d’oeuvres ~ Your choice of three

Coconut Crusted Chicken Satay with spicy peanut sauce

Spanakopita prepared with lemon and artisanal feta

Oven Roasted Tomato & basil Croustade with Crystal Brook Farm’s goat cheese

Roasted Artichoke and Crystal Brook chevre bruschetta

Raspberry Chutney with Brie wrapped in phyllo

Asian Angus Beef Skewers with ponzu

Cocktail Shrimp, fresh lemon, cocktail sauce

Mini Crab Cakes with Old Bay aioli

Salad ~ Your choice of one

           Local greens, orchard apples, Great Hill blue cheese, candied walnuts,                      golden raisins, maple-cider vinaigrette

Arugula, watermelon, feta, red onion, honey orange dressing

Entrée ~ Your choice of two

Grilled Atlantic Salmon – $120

 Lemon, basil pesto  

Free Bird Chicken – $120

Pan seared chicken breast, crispy chorizo,  red pepper coulis

 Grilled Beef Tenderloin – $126

Renaissance wine jus

Vegetarian -$110

Roasted Vegetable-Parmesan Risotto; Seasonal vegetables, aged parmesan, foraged mushrooms, wilted greens

 Sides ~ Your choice of two

Rice Pilaf

Seasonal Risotto

Tri Colored Fingerling Potatoes

Sweet Potato Puree

Vegetable Ratatouille

Onion and Garlic Braised Swiss Chard

Candied Carrots

Garlic Broccolini

Includes:

Assortment of Rolls and butter

Coffee and Tea Station

 

 

   All Nashoba Valley Winery Wedding Menus can         be supplemented by Enhancements Menu

                        (priced per person when applied to entire party)




Something Savory

 

Seasonal Soup ~ your choice of one ~ $6 per person

Chilled Tomato-Cucumber Gazpacho with California Olive Oil

J’s Clam Chowder

Smoked Tomato Fennel Puree

J’s Signature Butternut Bisque

 

Sliders ~ minimum 3 dozen each selection

House smoked pulled pork, coleslaw, Bbque sauce ~ $50/dz

Black Angus Beef, Gorgonzola Cream, Caramelized Onion, Smith’s Cheddar ~ $52/dz

Native Crab Cake Sliders, Old Bay Aioli, Baby Arugula ~ $58/dz

 

Signature Flatbreads ~ $18 per pizza

(minimum order  3 dozen each selection )

Margherita Fresh Mozzarella, Basil Tomato

Fire Roasted Corn,  Feta and Cilantro

Ricotta Cheese, Mozzarella, Prosciutto, Baby Arugula, Aged Balsamic

Caramelized Onion, Pear, Brie

 

Made from Scratch Mac and Cheese ~ $5 per person

Traditional Mac & Cheese featuring Smith’s Country Cheddar

Maine Lobster & Garlic Chive (price subject to market price of lobster)

Truffle oil infused $2 supplemental charge per person

 

Something Sweet

Fresh Baked Cookies and Farm Fresh Milk – $6.00 per person

Warm Cider Donuts with Peach Wine Laced Caramel Dipping Sauce – $24/dozen

Ice Cream Sundae Bar – $10 per person

 Vanilla Bean Ice Cream, Espresso laced Chocolate Sauce, Peach Wine, Candied Walnuts,

Chocolate Sprinkles, M & M’s and Hand Whipped Cream

Caramel Apple Crisp with hand Whipped Cream- $6 per person

J’s Fire Pit S’mores (available only for J’s Restaurant Wedding Receptions) – $5.00 per person

Baker’s Assortment of Miniature Pastries – $7 per person

Family Style White and Chocolate dipped Strawberries – $6.00 per person

Fresh Fruit Platter – $6.00 per person

Specialty Beverages

Lemon Water Station – $1.50 per person

Old Fashioned Lemonade – $3.00 per person

Iced Tea Station – $3.00 per person

Hot or Chilled Apple Cider Station – $4 per person

Creamy Hot Chocolate Station – $4 per person

With Whipped Cream, Miniature Marshmallows and Chocolate Sprinkles

Coffee and Tea Station – $3 per person

 

  Butlered Hors d’oeuvres

 

Hot                                                                                                                                                                                                                                                                       Per Dozen

Coconut Crusted Chicken Satay with spicy peanut sauce                                                                                                                                                                                                      $31.00

Sea Scallops wrapped in apple wood smoked bacon with fresh basil and lemon jus                                            $42.00

Roasted Artichoke and Crystal Brook                                                                                                                                                                   Chevre Bruschetta                                                                                                                                                                 $27.00

Spanakopita prepared with Lemon and Artisanal Feta                                                                                                                                                                                                                                                                                                                                              $28.00

Raspberry Chutney with Brie wrapped in Phyllo                                                                                                      $32.00                                                   

Asian Angus Beef Skewers with Ponzu                                                                                                                                                                  $37.00
Beef Tenderloin with white truffle essence “en croute”                                                                                                                                                                 $43.00

Lamb Chop “Lollipops” with lemon-mint tzatziki                                                                                                                                                                                                                                                                                                                                               $52.00

Mini Crab Cakes with Old Bay aioli                                                                                                                                                                 $40.00

Grilled Shrimp with lemon saffron glaze                                                                                                                                                                  $41.00

Seared Sea Scallop with Smith’s Havarti cheese and sun dried tomato aioli                                                                                                                                                                       $42.00               

 

Cold                                                                                                                                                                                                                                                                       Per Dozen

Roast Filet Mignon on roasted garlic  Crostini with Great Hill blue cheese mousse and chervil                                                                                                                                                                                                                                                                                                                                              $40.00

Traditional Cocktail Shrimp, fresh lemon, cocktail sauce                                                                                                                                                                  $41.00

Caprese skewers of tomato, basil and mozzarella with balsamic syrup                                                                                                                                                                 $27.00

Native oyster shooter, bloody mary , fresh lemon                                                                                                                                                                 $42.00

Seared tuna on house tortilla chip, srirachi aioli                                                                                                                                                                 $40.00

Display Stations– 10 person minimum

                                                                                                                                      Per Person

Massachusetts Cheese Board                                                        $7.00                                                                                                                                                           

Featuring local artisanal cheese with fresh seasonal fruits and sesame flatbread

 

Mediterranean Display                                                          $5.00                                                                                                                                                            Crudite of vegetables, marinated mushrooms, Greek olives, house made hummus, grilled foccacia

 

Assorted Sushi Rolls                                                             $8.00

Displayed with micro-brewed soy sauce, wasabi and pickled ginger                                              

 

Roasted Artichoke, Spinach and Caramelized Onion Dip                                      $3.75

garnished with white truffle oil and French Bread                                              

 

Baked Brie in Sweet Pastry with Walnut Pesto   (Serves 15-20)                                                                      $90.00

Served with fresh grapes, balsamic shallot confit and French bread                                              

 

Maine Smoked Salmon (Serves 20)                                                                                                                       $125.00

Roasted garlic crostini, cucumber, red onion and capers              

 

J’s Artisanal Cheese and Charcuterie Display (Serves 30)                                                           $515.00

Featuring Chef’s selection of three New England cheeses, sliced wild game sausages,

black truffle foie gras mousse and a variety of classic pate preparations.

Accompaniments to include cornichons.  whole grain

mustard, pickled red onion, and  assorted crackers and breads.  (Limited to indoor events)

 

 Oysters Rockefeller                                                                                                                                                                        $48.00/dz

Crispy bacon, baby spinach, lemon, panko bread crumbs

 

Shellfish Bar of Raw Oysters, Littleneck Clams or Cocktail Shrimp (min. 3 dozen)                                                                                        $50.00/dz 

Accompanied by cocktail sauce, traditional mignonette. fresh lemon and horseradish                                                      

Pavilion Beverage & Bar Service Options

Option 1:  OPEN BAR

The host of the function is charged a flat rate per person. The total price is based on the guaranteed guest count. Drinks are unlimited for guests with a pre-selected choice of Nashoba Valley Winery options. Note that guests under 21 years of age will be given a reduced price for unlimited consumption of soft drinks only.

House Open Beer & Wine Bar:

1 hour – $15.00 per person

2 hours – $20 per person

3 hours – $24 per person

4 hours – $28 per person

5 hours – $32 per person

6 hours – $36 per person

Selection of 5 Nashoba house wines & 2 Bolton Beer Works Beers,  non-alcoholic bar.

Non-Alcoholic Bar:

1 hour – $5.00 per person

2 hours – $8.00 per person

3 hours – $10.00 per person

4-6 hours – $13.00 per person

Option 2: Consumption Bar

The host of the function is charged based on the total number of drinks consumed. Drink price is on a per drink basis and is tracked by the bartender. The host is allowed to set a budget we will transition to a cash bar once consumption has reached the host’s budget (plus or minus 10% of budget). Tab Bar (paid at end of day with one pre-arranged credit card)

Option 3: Cash Bar

The individual guests pay the bartender directly for their own drinks.

 

Pavilion Wedding Reception Minimum Food Guarantee and Facility Fee

 

  • Deposit Requirements – Upon the signing of our “Request for Use of Facilities Agreement”, a non-refundable deposit of $3,250.00 is required to reserve your date. An additional non-refundable amount of $3,250.00 is due 90 days prior to the date of your wedding with the balance of your final calculated food bill (based on confirmed attendance less the non-refundable deposits previously paid) due and payable 14 days prior to the date of your wedding. Charges for all soft beverages and alcoholic beverages will be paid at the conclusion of your wedding based on consumption.
  • There is no facility fee for Pavilion Wedding Receptions except there is a surcharge of $2250.00 for weddings hosted during the months of September and October.
  • We do have a food minimum guarantee for weddings hosted on Saturday or Sunday in the amount of $6,500.00. A minimum food guarantee of $6500.00 (before tax and gratuity) is applicable to all wedding receptions at our Pavilion.  For example, choosing the Farm to Table Buffet package for 100 guests would create a food bill of $7800.00, thus meeting the guarantee.  The same menu for 60 guests would generate a food bill of $4680.00. In the event that the total cost of food does not equal or exceed the minimum food guarantee, a food surcharge will be added to your bill in an amount necessary to satisfy the guarantee.
  • Cancellation Policy – All non-refundable deposits are forfeited upon cancellation of event.

* All chargeable items, including facility fees, are subject to 19.0% Charge of Service and 7% Sales Tax.  Pursuant to Massachusetts General Laws, Chapter 149, Section 152A, the Charge of Service represents a 12% tip/service charge to be paid to the wait staff and a 7% house/administrative charge to be paid to other staff members, including chefs and managers that perform services for the event.  The allocation of and distribution of the house/administrative charge is in the sole discretion of Nashoba Valley Spirits, Ltd. 120