Menu Selection: The View Restaurant at the Historic Crags Lodge will provide all food and beverage service with the exception of wedding cakes. Our banquet menu offers a wide variety of entree selections, but if you have something special in mind we are always happy to discuss this with you. Our menu prices do not include sales tax or gratuity.

Guarantee: We ask that you pay for a minimum of 75 guests during our summer season, (May 15th thru October 31st and holidays). In order to ensure the best service possible for your event, we require a confirmed number of guests two weeks prior to your scheduled event. Children between the ages of three and twelve are half price; children under three are free of charge. Please do not include the latter in your final count.

Room Set-up: The View Restaurant at the Historic Crags Lodge will provide all the linen, tables, and skirting. There is a rental fee for tables and chairs if your guest count is over 150. We provide cake cutting, bar set-up and bar tender. You are welcome to do any additional decorating so long as it causes no permanent damage to the property. We ask that you remove all your decorations immediately following your event. We assume anything left behind by you is to be disposed of by our staff.

Guest Accommodations: If your guests need room accommodations, please have them call the front desk at 1-970-586-6066. Because we are a timeshare facility, room arrangements can be difficult during the summer months.

Deposits: We require a deposit to hold your date, (this covers your room rental fee and not your food costs). A second payment toward your food cost is due two months after you have booked your date. The balance of your costs will be due the night of your event.

Ceremony Site: The cost for ceremony on the lodge property is $5.00 per person.

Hors D' Oeuvres, 2 Entrée' Dinner and Champagne Toast. $55.00 ______________________________ Vegetarian Egg Rolls with Teriyaki Sauce Cheese Platter with Crackers and Fruit Garnish. Your choice of two of the following entrées... Roast Prime Rib of Beef Au Jus Oven Roast Virginia Ham with Honey Glaze Boneless Breast of Chicken Parmesan with Marinara Rocky Mountain Rainbow Trout with Lemon Buerre Blanc Boneless Breast of Chicken Daytona Boneless Breast of Chicken Piccatta Grilled Fresh Filet of Salmon with Brandied Orange Glaze Grilled Portobello Mushroom Napoleon All selections include: Hors d'Oeuvres Entrée Selections (2) Choice of Potato, Rice, or Pasta (2) Chef's Choice of Seasonal Vegetables Mini Tossed Salad Bar Fresh Baked Rolls and Butter and Champagne Toast * 18% gratuity and 7.7% local tax will be added. **Does not include Facility Fee.

PRICES ARE BASED ON HORS D 'OEUVRES (OR DESSERT) AND ENTRÉE' SELECTIONS

FOR YOUR SOCIAL HOUR

Chef's choice of hot hors d'oevres
Cheese Platter with Crackers and Fruit Garnish
or Dessert

ENTRÉE SELECTIONS

Roasted Pork Loin with Apple Reduction
Tenderloin Tips with Mushroom Brandy Sauce
Boneless Breast of Chicken Parmesan with Marinara
Chicken Daytona
Rocky Mountain Rainbow Trout with Lemon Buerre Blanc
Mediterranean Chicken
Spicy Shrimp and Chicken with Bow Tie Pasta
Wild Mushroom Ravioli with White Wine Cream Sauce
Broiled Fresh Filet of Salmon with Orange Brandied Sauce
Grilled Portabella Mushroom Napoleon

All Selections include

Hors d' Oeuvres
Entrée Selections
Choice of Potato, Rice, or Pasta
Chef's choice of Seasonal Vegetables
Mini Tossed Salad Bar
Fresh Baked Rolls and Butter

*an 18% gratuity and 7.7% local tax will be added.
**Room fee not included