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Summer >
Weddings
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2007/08 Open Dates
July 5 & 19
August 2 & 9
September 13, 20, & 27
Nestled high in the beautiful Sierra Nevada near Lake Tahoe, Sugar Bowl's historic hotel can be all yours for an unforgettable private wedding. Sugar Bowl is known world-wide for its picturesque setting, gourmet food, imaginative menus and beautiful presentations. With accommodations for 85 people on-site and more lodging available nearby you're sure to be able to bring everyone for your special day.
You can choose from a number of options at Sugar Bowl for your ceremony and reception. The famous Sun Deck with breathtaking mountain vistas is a perfect choice as is the well-manicured, lush lawn where you and your guests can bask in the fresh, crisp alpine air. There is also an exquisite dining room available for an incredible indoor reception. Our Food and Beverage Manager, John Ketter, and the rest of the staff will work hard with you to provide an outstanding menu and a wedding day that is uniquely yours.
From the moment you arrive at the hotel, you are greeted as royalty and can anticipate the ultimate alpine experience. At Sugar Bowl, you and your special guests can choose overnight accommodations that range from sumptuous rooms to magnificent lofts to well-appointed suites with mountain views.
The friendly and experienced staff at Sugar Bowl will work with you to make sure your wedding day is uniquely yours and utterly unforgettable. Their on-site wedding coordinator will provide personalized service and passionate attention to detail to make sure all of your wedding wishes come true.
Known for world-class skiing, succulent cuisine and gracious hospitality, Sugar Bowl offers you alpine charm and first-rate service for your magical day.
For further details & information, please call Amanda Pawelczyk at 530-426-6740 or e-mail
Amanda Pawelczyk.
| Sample Wedding Menue for Summer 2007 |
| Appetizers
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| Mini Shrimp “Tostadas” with gold tomatoes, avocado, chiles and cilantro
Blackened Ahi with wasabi aioli and daikon radish on cucumber slice
Ginger seared Pork Tenderloin with pear and cherry chutney in wonton crisp
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| Salads |
| Baby Spinach with balsamic roasted red onion, asian pear, gorgonzola, candied walnuts and balsamic vinaigrette
Caesar Salad with roasted garlic dressing, asiago, house croutons and crisp romaine |
| Entrees |
| Adobo rubbed Flank Steak with Chimi-Churri sauce and onion straws
Pacific Bass with tomato,olive, basil and roasted red pepper relish
Thyme rubbed chicken breast with sautéed mushrooms, onions, and Dijon sauce
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| Vegetables |
| Steamed Asparagus with white wine lemon butter
Rattatouille
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| Starches |
| Crisp seared sweet pepper risotto cakes
Potatoes Au Gratin
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| Bread Service of Assorted Artisan Breads and Whipped Butter
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