Weddings & Receptions at
Mountain Home Lodge

Spring, Summer, Fall events: 

$3500 Wedding usage fee for up to 100 total guests  

The exclusively use of this magnificent resort is offered for this site usage fee.  This includes: complete consultations with our wedding coordinator, parking, portable restrooms, white linens, tables and chairs, china and silverware for your ceremony and reception for up to 100 guests. 

Additional rentals such as a dance floor or tents can be arranged from a local vendor for their additional fees.  Please ask for a quote if desired.   

$5000 Wedding usage fee for 101-125 total guests

$6000 Wedding usage fee for 126-150 maximum total guests

The Lodge will consider hosting larger summer events up to 150 guests for an additional usage fee that includes the above and our rental, delivery & installation of tents to provide additional coverage on the front lawn for these additional guests. 

In addition, if the event is for more than 100 guests, you will need to contract directly with a licensed vendor to provide shuttle service to and from the village to the resort.   

Winter events:

$500 - $2000 Wedding usage fee for up to 30 maximum total guests  

Since winter guests are transported to the resort via our snow-cats or special 4x4 van, weddings are limited to a maximum of 30 guests.  The site fee is dependent upon the number of guests and your needs. 

Pricing and policies are subject to change without notice.  All prices are exclusive of current Washington sales tax. 

Wedding Dinner Menu Design 

Under the direction of our Executive Chef, we will work with you to design the perfect wedding cuisine to highlight the bounties of the Pacific Northwest.  Menus are created using local ingredients whenever possible. Further customization of menus is available in your wedding consultations. The following menus are offered for your consideration presented as station service.    

The Meadow Buffet $52

A reception menu to enjoy at a late afternoon event...

• Imported and Domestic Cheese with Seasonal Fresh Fruit Display

International & locally produced variety of cheeses, seasonal fruits & assorted crackers

• Seasonal Salad Selection (Choose one) 
• Entree Selections (Choose two) 
• Seasonal Side Accompaniment (Choose one) 
• Seasonal Vegetable, Chef’s Choice
• Fresh Baked Breads and Whipped Butter

The Enchantment Buffet $59 

A delicious menu to complement a special evening... 

• Passed Hors D’ Oeuvres (Choose Two) 
• Seasonal Salad Selection (Choose Two) 
• Entree Selections (Choose two) 
• Seasonal Side Accompaniment (Choose Two)
• Seasonal Vegetable, Chef’s Choice
• Fresh Baked Breads and Whipped Butter

The Cascade Feast $65

An extravagant epicurean event designed for your most memorable evening...

• Passed Hors D’ Oeuvres (Choose Three) 
• Seasonal Salad Selection (Choose Two) 
• Entree Selections (Choose Three) 
• Seasonal Side Accompaniment (Choose Two)
• Seasonal Vegetable, Chef’s Choice
• Fresh Baked Breads and Whipped Butter
• Imported and Domestic Dessert Cheese with Seasonal Fruit Display at Cake Time

International & locally produced dessert cheeses, seasonal fruits & assorted crackers

Pricing and policies are subject to change without notice.  

All prices are exclusive of current Washington sales tax and 18% service charge. 

Actual menu ingredients are subject to seasonal availability. 

Children ages 4-12 are charged at 25% off the chosen dinner price. March 2010

Menu Components

Create your special wedding dinner from the following selections or discuss with our 

Executive Chef other ideas as desired.

Reception Hors D’ Oeuvres

• Caramelized Orchard Pear, Marscapone & Gorgonzola Bruschetta
• Mediterranean Crostini Trio - Three delicious Crostini offerings: Local Goat Cheese with Garden Herbs; Sun Ripe Tomato, Kalamata Olive & Fresh Basil; Lodge-made Olivada -Greek Olive Garlic Spread
• Korean Beef Skewers - Oriental Spiced Beef, Grilled, Served on Bamboo Skewers, Toasted  Sesame Dipping Glaze
• Savory Wild Rice, Cheese & Herb Stuffed Mushroom Caps
• Chilled Tiger Prawns with Spicy Horseradish Cocktail and Chili Lime Aioli Dipping Sauces
• Shrimp Cucumber Canapes -  Crisp English Cucumber Slices Spread with Dill Butter and Garnished with Chilled Bay Shrimp, Lemon Dill Aioli
• Caprese Skewers - Sun Ripe Grape Tomatoes, Mozzarella Fresca, Garden Basil Leaf, Garlic Basil Vinaigrette Dipping Sauce 
• Smoked Salmon Canapes - NW Smoked Wild Salmon, Caper Cream Cheese, Toast Points
• Alpine Charcuterie - Sampling of Assorted Grilled Sausages and Wursts with a variety of Mustards
• Wild Mushroom Caviar - Assorted Forest Mushrooms blended with Chevre & Herbs served on Toasted Bruschetta 
• Garden Basil & Sun-dried Tomato Parmesan Crostini 
• Ginger Glazed Chicken Skewers, Thai Peanut Dipping Sauce 
• Lodge Made Hummus with Roasted Garlic, Lemon & Herbs served on Toasted Pita Triangles

Salad Selection

• Tender, Organic Seasonal Field Greens

Garden Tomatoes, Croutons, Honey Balsamic Vinaigrette

• Northwest Salad

Assorted Field Greens & Romaine, Orchard Apples, Toasted Walnuts, Gorgonzola Raspberry Vinaigrette

• Summer Spinach Salad

Baby Spinach Leaves, Berries & Mandarin Oranges, Almonds, Poppyseed Vinaigrette

• Mountain Home Caesar 

Crisp Hearts of Romaine, Field Greens, Creamy Caesar, Shaved Imported Parmesan 

Anchovy Filets and Lemon Wedges served alongside for optional guest addition

• Aegean Pasta Salad

Chilled Orzo, Garden Veggies, Greek Olives & Pepperoncini, Feta, Oregano Vinaigrette

• Roasted Caprese Salad

Roasted Roma Tomatoes, Balsamic Reduction,  Fresca Mozzarella, Sweet Garden Basil, Imported Virgin Olive Oil, Kosher Salt & Freshly Cracked Mixed Peppercorns

Entree Selection

• Free Range Breast of Chicken -Select Desired Presentation 

Wild Mushroom Marsala Glaze 

Lemon Rosemary Reduction 

Curry Yogurt Sauce 

• Grilled Wild Alaskan Salmon Filet, Herb Rub - Select Sauce 

Fresh Dill Cucumber

Lemon Beurre Blanc 

Wally’s BBQ Glaze

Tropical Mango Salsa 

• House Herb Cured Bresola Beef Tenderloin of Beef, Whipped Horseradish Cream
• Grilled Garden Vegetable and Three Cheese Lasagna, Tomato Cream Sauce
• Bronzed Halibut Filet - Select Desired Presentation 

Tomato Tarragon Butter 

Lime Ginger Beurre Blanc

• Seafood & Wild Mushroom Risotto

Fresh Scallops and Shrimp join a Variety of Forest Mushrooms in this Saffron and Citrus Infused Entree Risotto

• Honey Herb Brined Tenderloin of Roast Pork, Herb Jus, Apricot Cherry Compote
• Pepper Crusted Tenderloin of Beef, Forest Mushroom and Port Wine Reduction

Seasonal Side Accompaniments

• NW Wild Rice Pilaf- Blended Wild & Basmati Rice, Sweet Onion, Herbs & Dried Cranberries 
• Herb Roasted Baby New Potatoes
• Basmati Rice Pilaf
• Yukon Gold Potato Puree
• Roasted Seasonal Vegetables, Aged Balsamic Reduction, Coarse Cracked Peppercorns
• Steamed Fragrant Jasmine Rice with Ginger
• Buttered Orzo, Lemon & Basil Infused Olive Oil 

Pricing and policies are subject to change without notice.  

All prices are exclusive of current Washington sales tax and 18% service charge. 

Actual menu ingredients are subject to seasonal availability. 

Children ages 4-12 are charged at 25% off the chosen dinner price. 

March 2010

Additional Wedding Weekend Information 

Wedding Cakes

One of our talented Pastry Chef’s will create your requested Wedding Cake for you and your guests to enjoy.  Browse the current cake portfolio on line to view some popular styles or share with us a clipping of the style that you desire.  Our cakes are not only visually beautiful, but 

delicious, made from the freshest ingredients to ensure a light, moist cake!  Here are popular cake selections for your consideration:

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  •  
    • Cake Flavors

Chocolate Pound cake – a rich, moist buttermilk chocolate cake

Vanilla Butter cake - a delicate, light textured traditional butter cake 

Banana cake- a dense, moist cake loaded with fresh bananas; walnuts optional

Carrot cake –a delicious blend of carrots, pineapple, raisins;  walnuts optional, a very moist cake 

Italian Cream cake – coconut, pecans & buttermilk make this moist, elegant cake

Spice cake – cinnamon & nutmeg make this a delicious soul warming cake 

Poppy seed cake – moist butter cake laced with poppy seeds; optional almond flavor

Island Coconut cake - a mouth-watering white cake using coconut milk for a dense, rich cake

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  •  
    • Cake Fillings

Italian Butter-cream - A wonderfully light combination of sweet butter, eggs, sugar, vanilla, with an 

ivory color. Can be flavored in a variety of ways: Kaluha, Grand Marnier, Rum, Almond, or Mocha

Chocolate Ganache made with imported Belgian chocolate & cream

Cream Cheese or Pastry Cream Custard

Fresh Lemon or Orange Curd

Seasonal Fresh Fruit

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  •  
    • Cake Icings

Italian Butter-cream

Cream Cheese Butter-cream

Fondant - a sweet sugar paste, flavored and tinted to your liking, rolled and draped over the tiers

Chocolate Glaze – a shiny smooth semi-sweet chocolate glaze poured over the tiers

Marzipan – a combination of ground almonds and sugar rolled and draped over the tiers; very rich

Favorite combinations

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  •  
    • Double chocolate cake - chocolate cake with chocolate ganache and a light spread of raspberry jam
    • Vanilla butter or poppy seed cake with fresh lemon curd- vanilla or poppy cake soaked with simple syrup, fresh lemon curd between each layer, with an option of a light spread of raspberry preserves 
    • Tiramisu - Vanilla cake soaked with espresso and kaluha then spread with a marscapone sherry filling, and chocolate shavings between each layers 
    • Carrot cake - moist layers of carrot cake filled with a not too sweet lemon cream cheese filling

$5.00 - $10.00 per person  for Most Cakes with Italian Roasted Coffee & Service 

• The Lodge and grounds are smoke free environments.  No candles or smoking are permitted.  
• No pets are allowed. 
• When booking the resort for a group event, children of all ages are welcomed.  We ask that you keep in mind the Lodge is an adult destination.  If children will be attending, we do insist an adult watch over the children at all times. 
• In respect to the privacy of our neighbors, the Lodge enforces a 10:00 pm noise curfew.  
• A two night minimum stay is required; three nights on holidays. 
• Check in is anytime after 3:00 pm; Check out is by 12:00 noon.  
• The Lodge cannot assume the responsibility for personal belongings and/or equipment brought onto the premises by you, your guests or vendors. 
• Any damages to the premises during your visit will be your responsibility and repair and/or replacement costs will be applied accordingly.  
• All food and beverage arrangements are made through the Lodge.  Food and/or beverage may not be brought into or removed from the Lodge.