By Tammy Burns,2014-11-25 15:21
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    Weddings at Elkins Resort

Lodge Rental:

    There is a facility fee of $1500.00.

The Lodge Fee and services performed by Elkins Resort:

    Upon the receipt of lodge fee, Elkins lodge will be closed to the public for your wedding ceremony and reception. This is a non-refundable fee.

Included in the lodge fee:

    ; Elkins staff will be provided for basic buffet service: set up of buffet tables, dinner tables, and

    clearing tables of dirty plates, silverware, and glasses.

    ; Buffet tables for dinner buffet, beverage and cake tables, covered with white tablecloths.

    ; Setting the dinner tables includes the placement of tables, tablecloths, glasses, silverware, and


    ; Elkins Resort staff will check in the arrival of any rental items, clean and inventory before items

    are returned.

    ; The bar will be fully staffed and stocked.

    ; White linens on dining room and bar tables.

    ; The lodge fee also provides for an Elkins Resort staff member(s) for planning stages of your

    wedding in regards to such things as catering, decorating and other specific requirements.

    ; Storage for wedding flowers and cake are available one day prior to the wedding.

Elkins Resort staff can perform the following services for an additional charge:

    ; Setting up chairs for the ceremony, indoors or outdoors

    ; Move chairs from ceremony site to outdoor reception tables

    ; Decorate

    ; Ceremony coordination

    ; Additional logistical support

    (Charges are determined by the amount of service requested by the wedding party)

Ceremony Seating:

    Ceremonies of up to 100 people may be held inside or outside. Ceremonies of more than 100 people will be held outside.

    Listed below are the seating options for ceremonies:

    Inside seated up to 75 people Elkins Resort chairs

    Inside standing up to 100 people

    Outside rental chairs needed

    The dining room consists of 17 tables seating up to 90 and the lounge consists of 12 tables seating up to 40 people. Elkins lodge accommodates up to 130 people for indoor seating.

    For outdoor ceremonies, we recommend the rental of a tent. Recommended rental companies are listed on the referral list. A tent provides additional dining seating area as well as a poor weather insurance policy. A tent has been used at most weddings held at Elkins Resort. Listed below are the size options for tents:

     20’ x 40’ tent – up to 60 people

     40’ x 40’ tent – up to 130 people

    40’ x 60’ tent – up to 225 people

     40’ x 80’ tent – up to 300 people

    There are few things to keep in mind for outdoor ceremonies. A PA system should be used to allow your guests to hear the vows, entrance and exit music. This can be rented from most rental companies. If you are planning on using a unity candle, bring a hurricane to shield it from the wind. If the wedding party chooses not to rent a tent, guests attending the outdoor ceremony and/or reception may be subject to poor weather conditions.


    Catering begins at $30 per person. The wedding party needs to meet with Elkins Resort to plan the catering. Ideas for appetizers, salads, and entrées, should be brought to the meeting, even if it is a vague concept. This information will help us to create a menu that will compliment the wedding party’s tastes and a pleasurable experience for the guests. A sample list of food and wine are included.

    A final guest count is due three weeks prior to the wedding/reception. Billing will be based on the number of quoted guests unless attending guests exceed the quoted number. This number is considered a guarantee and is not subject to reduction. We will set and prepare for attendance up to 5% above your guarantee.

    In addition to reception catering, Elkins Resort can cater your rehearsal dinner, Sunday brunch and late night snacks for wedding guests.

Outside catering companies are not permitted on premise without Elkins Resort’s written permission. If

    you are considering your wedding/reception at Elkins Resort with outside catering, the lodge fee is $10,000 and a separate contract will be issued.


    The wedding party needs to meet with Elkins Resort to plan the decorating. There are three options:

    1. The wedding party decorates

    2. Elkins Resort staff decorates

     3. The resort and wedding party decorates

    Elkins Resort encourages the wedding party to use their imagination in decorating the facilities for the ceremony and reception. Areas for decoration include, but are not limited to, buffet tables, beverage table, cake table, eating tables, tent(s), and lodge interior. Prior approval is required before attaching anything to the inside and outside of the lodge. Candles may be used in holders and on tables only. Burning candles may not be left unattended.

    If Elkins staff’s services are desired, a detailed plan must be submitted six weeks prior to the wedding/reception. A cost estimate will be returned within two weeks after the decorating plan is determined.

    The decorating party is responsible for providing all necessary tools and equipment, including, but not limited to the following items:

    Ladders Extension cords

    Staplers Scissors

    Glue Pens

    Flowers are a natural decoration and have been used successfully in accenting the majority of weddings at Elkins Resort. Please see the attached referral list for florists familiar with weddings at Elkins Resort. We are more than happy to make suggestions for placement of flower arrangements.


    Beer, wine, liquor, champagne, and punch are among the beverage choices for the wedding party to provide for guests. The amount of beverages provided varies among every wedding party. Please see the attached list for current beverage pricing. There are three approaches the wedding party can take: hosted, partially hosted, or non-hosted. Each option is described below.

    Hosted By hosting the reception, the wedding party covers the cost of beer, wine, champagne, punch and all cocktails ordered by the guests.

    Partially Hosted The wedding party determines the amount and type of items provided for guests: beer, wine, cocktails, champagne and punch.

    Non-Hosted Guests would be responsible for paying for any beverage they order from the bar.

In accordance with Idaho State liquor laws, beer and hard liquor may not be provided by outside parties.

    Bottled wine and champagne are the only beverages the wedding party may bring in. If the wedding party brings wine or champagne, there is a corkage fee of $15 per bottle. Wine and champagne may be selected either from Elkins’ wine list or special ordered. Wine ordered from our list will be charged according to what is opened at the reception. Special ordered wine is charged by the amount ordered before the reception.

Wedding cake:

    Elkins Resort is happy to refer to cake companies, as we do not bake wedding cakes. We will, however, store and cut them. There is a cutting fee of $75 if Elkins staff cuts the cake. This ensures the proper yield according to the company baking the cake. We have a cake knife and server on hand or the wedding party may bring these items.

    Delivery of the wedding cake may occur the day before the ceremony. Please choose your method of transportation wisely! The wedding party is responsible for the set up and assembly of all wedding cakes.


    The outdoors creates wonderful opportunities for formal photographs of the wedding party and family. We encourage you to do so before the ceremony. Please keep in mind if formal photographs are to be taken after the ceremony, guests will be eagerly waiting for the wedding party to join the reception. Photographers will often set up an on-site meeting prior to your wedding day to determine locations for photographs.


    The wedding party shall arrange all forms of music. If you are shopping for bands or DJs, many have demo tapes or can give out a schedule of where they will be playing. Bands or DJs should be fully set up at least one hour before the ceremony begins.

Things to keep in mind when determining music:

    Before, during and after the ceremony

    Type of music (i.e. live, recorded, band, string quartet, vocal, etc.)

    All music will end by 12:00 a.m.

    Elkins Resort is not equipped to provide music for the wedding ceremony or reception.

Guest Accommodations:

    The accommodations at Elkins Resort consist of 31 individual cabins, sleeping up to 200 people. They range in size and sleep between two and fourteen people. Each cabin has a full kitchen, bathroom, and living area. Most have fireplaces and views of the lake. The two night minimum is waived for wedding guests. Bath and kitchen towels will also be provided.

    Unless the wedding party is paying for all of the guest accommodations, invited guests are responsible for making their own reservations.

Rental items:

Weddings for less than 100 people

    Rental items may be rented from Elkins Resort or a rental company. Elkins Resort place settings include a dinner plate, cake plate, two forks, knife, spoon, water glass, wine glass, and coffee cup. The place setting comes as a set. Individual items may not be rented from Elkins Resort. If our settings do not meet your needs, the wedding party will need to rent all items from a rental company. Rental companies that we have worked with frequently are listed on our referral page.

Weddings for more than 100 people

    Due to the large number of people, special arrangements will need to be made to ensure a positive and memorable experience. Tables, chairs, and tablecloths will need to be rented from an outside company for use with a tent. Place settings will also need to be rented from an outside company. This includes plates, stemware, flatware, and all other items the wedding party requires. The rental of a tent(s) will create enough seating for the reception as well as provide an alternate place for the ceremony if weather is inclement. The size of tent needed depends on the number of people. The location of the tent may vary depending on the view desired by the wedding party during the ceremony.

    Listed below are items to keep in mind, as they may be needed for your ceremony and reception.

?Tent, including side curtains (enough to cover ?Water glasses

    80% of the tent sides) ?Plates, dinner and cake

    ?Heaters, for inside tent ?Silverware, dinner fork, knife, spoon, cake fork

    ?Tables, for outside use ?Punch bowl & ladle for serving

    ?Chairs, for ceremony and any outdoor seating ?Punch glasses

    ?Tablecloths, round if renting round tables ?Coffee cups & saucers

    ?Napkins, dinner and cake ?PA System

    ?Wine glasses

    Rental insurance is available to cover the loss or breakage of rental items. Elkins Resort is not responsible for damage to rental items.

    In order to uphold the quality of Elkins catering and service, disposable dishes and utensils will not be used.



    Brown Paper Packages Carolyn Deshler Priest Lake, Idaho (208) 443-2240 Floral Traditions Priest River, Idaho (208) 448-2611 Creative Gifts Robin Robinson Spokane, Washington (509) 380-6555 Ritters Nursery Spokane, Washington (509) 467-5258 Mel's Nursery Spokane, Washington (509) 467-5132


    Pete Moroz Photography Priest Lake, Idaho (509) 926-0090 Peggy O’Neill Spokane, Washington (509) 624-1388

    Steve Rusch Spokane, Washington (509) 325-0579 Northwest Images Spokane, Washington (509) 922-0100


    Lake City Rentals Chaws Fleury Hayden, Idaho (208) 762-1175 A to Z Rental Cheryl Kettrick Spokane, Washington (509) 924-2000 Event Rents Brad Orenstein Spokane, Washington (509) 353-4030


    Ardy Ahlefeld Priest Lake, Idaho (208) 443-4086 Patty Ritter Priest River, Idaho (208) 448-6501 Angie Bombino Spokane, Washington (509) 998-7783 Just American Desserts Spokane, Washington (509) 927-2253 Desserts by Sara Spokane, Washington (509) 922-6039 Spokandy Spokane, Washington (509) 624-1969


    TLC Booking Tom & Carrie Lapsanski Spokane, Washington (509) 292-2201

Local Churches

    Priest Lake Community Church (208) 443-2611 Lamb of God Lutheran Church (208) 443-1403

    St. Blanche Catholic Church (208) 448-2127

Local Wedding Registry

    The Entrée Gallery Priest Lake, Idaho (208) 443-2001


    Angie Martin (will travel) Sandpoint, Idaho (208) 290-3800

    Elkins on Priest Lake Cabins

    Open in Cabin # Sleeps Bedrooms Description of Accommodations

    Winter 1 8 2 1 Queen, 2 Dbl., futon couch, shower-tub. yes 2 6 2 Honeymoon Suite - 1 King, 1 Queen, futon couch, yes

     propane fireplace, 1 ? baths, washer/dryer, dishwasher 3 4 1 1 Queen, futon couch, fireplace, shower-tub. yes 4 8 3 3 Queen, 1 Dbl., fireplace, shower-tub. yes 5 4 1* 1 Dbl., hide-a-bed, shower, deck. *(Partitioned area) yes 6 6 1 1 Queen, 1 Dbl., futon, shower, deck. no 7 4 1 1 Dbl., shower, hide-a-bed, deck. no 8 4 1* 2 Dbl., shower. *(Partitioned area) no 12 4 1 1 Queen, futon couch, shower, deck. yes 14 4 1 1 Dbl., futon couch, shower, deck. yes 15 6 2 2 Dbl., futon couch, fireplace, shower-tub, deck. yes 16 8 2 1 Queen, 1 Dbl., Bunks, futon, fireplace, shower-tub. yes 17 6 2 1 Queen, 2 Dbl., fireplace, shower-tub, deck. yes 18 14 6 5 Queen, 2 Dbl, fireplace, 1 1/2 bath, large living area. yes 19 10 3 3 Queen, 1 Dbl., futon couch, fireplace, shower. yes 20 6 2 2 Queen, futon couch, fireplace, shower-tub. yes 21 10 3 1 Queen, 3 Dbl., futon couch, fireplace, shower-tub. yes 22 6 2 2 Queen, futon couch, fireplace, shower-tub. yes 23 6 2 1 Queen 1 Dbl., futon couch, fireplace, shower-tub. yes 24 6 2 2 Queen, futon couch, fireplace, shower-tub, deck. yes 25 6 2 1 Queen, 1 Dbl., futon couch, shower. yes 26 6 2 1 Queen, 1 Dbl., futon couch, shower-tub, fireplace, deck. yes 27 4 1 2 Dbl., shower-tub. no 28 8 2 1 Queen., 1 Dbl., bunks, futon, fireplace, shower-tub, deck. yes 29 6 2 2 Dbl., futon couch, fireplace, shower, deck. yes 30 8 2 2 Dbl., futon couch, bunks, fireplace, shower, deck. yes 31 6 2 2 Dbl., futon couch, fireplace, shower. yes 32 8 2 1 Queen, 1 Dbl., bunks, futon, fireplace, shower-tub, deck. yes

    All cabins feature fully equipped kitchens with cookware, dishes, utensils, and silverware.

    All bed linens are provided, as well as firewood for fireplace cabins.

    Bath and kitchen towels as well as bath and kitchen soaps and dishwashing detergents are provided for wedding guests.

    Guests will need to provide beach towels, and beach or lawn chairs. Barbeques are located at each cabin

    during the summer months. Briquettes and lighter fluid are not included with the barbeques.

    We do ask that pets are not to be left unattended in the cabins. Sociable pets are allowed with an additional charge.

    Cold Hors d’Oeuvres

    Each tray serves 20 people

    Gourmet Mixed Nuts 10.95/lb.

    Tortilla Chips with Salsa and Guacamole 40.

    Marinated Fresh Vegetable Crudités with Dill Dip, Roasted Red Pepper Dip, & Hummus 50.

    Sliced Fresh Seasonal Fruit with Piña Colada Dipping Sauce 60.

    Seasonal Fruit, Cheese, and Crackers 78.

    Spicy Grilled Shrimp with Tropical Salsa on a Crisp Wonton 84.

    Jumbo Shrimp Cocktail with Huckleberry Cocktail Sauce 95.

    Marinated Broiled Pork Loin with Hot Mustard 78.

    Premium Canapés: Flank Steak with Horseradish, Southwest Chicken Salad, and

    Shrimp with Pickled Ginger and Wasabi 78.

    Smoked Trout Canapés with Crème Fraiche, Red Onions and Capers 60.

    Broiled Salmon with Roasted Garlic Basil Cream Cheese Served with Baguette bread 89. Nori Rolls with Avocado, Ginger, Cucumber, Carrots, and Toasted Sesame Seeds

    Served with Wasabi and Soy 70.

    Vegetable Spring Rolls with an Orange Chili and Soy Dipping Sauce 60.

     Ahi or Herb Grilled Shrimp on Cucumber Rounds with Wasabi and Pickled Ginger 78.

    Polenta Canapés with Sun dried Tomato Salsa 60.

    Spicy Tuna Rolls with Wasabi and Soy Sauce 70.

    Hot Hors d’Oeuvres

    Each tray serves 20 people

    Pesto Stuffed Baked Brie and Roasted Grape Tomatoes with Grilled Baguette Bread 70.

    Dungeness Crab Cakes with Chinese Mustard Lime Ginger Soy 95.

    Parmesan Stuffed Mushrooms 50.

    Trout Stuffed Mushrooms 60.

    Dungeness Crab Stuffed Mushrooms 70.

    Coconut Shrimp with a Lime Ginger Red Thai Curry Sauce 95.

    Finger Steaks served with Elkins Pepper Sauce 78.00

    Asian Grilled Beef Skewers with Tahini and Scallion Soy Dipping Sauce 78.

    Asian Grilled Chicken Skewers with Basil-Thai Peanut Sauce 78.

    Roasted Garlic and Tomato Basil Bruschetta 60.00

    Brie wrapped in Puff Pastry with a Lemon Huckleberry Grand Marnier sauce 70.

    Chicken Pot Stickers with Firecracker Sauce 75.

    Silver Bags Filo stuffed with Crab, Cilantro and Cream Cheese 90.

    Artichoke and Leek Dip with Basil Crustini 70.

    Assorted Vegetable, Ham, Loraine, Florentine, and Jack Mini Quiche 70. Salmon Quesadillas with Zesty Black Bean Relish and Quattro Formaggio 70. Spanakopita Roulades: Fresh Spinach, Feta Cheese, and Leeks rolled in Philo 60. Grilled Pita Points with Hummus, Roasted Grape Tomatoes and Garlic Chutney 60. Grilled Proschiutto Wrapped Shrimp with Sweet Apple Vinaigrette Dipping Sauce 95.

    Curried Artichoke Hearts with Tzatziki 60.

    (Quantity recommendations will be made during menu planning.)

    Items & prices are subject to change. Prices to not include 6% Idaho State Tax or 18% service charge.


    Chinese Chicken Salad with ginger soy dressing

    Blackened Shrimp Caesar Salad with hearts of romaine and roasted peppers Fresh Basil, Mozzarella and Roma Tomatoes with extra virgin olive oil and balsamic vinegar Grilled Tuscan Bread Salad with organic greens, Dijon vinaigrette and cilantro basil oil

    Spinach with fresh strawberries and house-made poppy seed dressing

    Soy marinated Duck Salad with soba noodles, Bok Choy, Asian mix and Thai peanut dressing

    Spinach Salad with bacon, mushrooms, sunflower seeds, and red onions

    Basil pesto and Penne Pasta tossed with roasted pine nuts and sun-dried tomatoes

    Caesar Salad - house dressing tossed with crisp romaine, parmesan and croutons Elkins Mixed Organic Green Salad with huckleberries, bleu cheese, homemade croutons

    and citrus vinaigrette

    Mediterranean Salad - feta cheese, Greek olives, capers, roasted red peppers and lemon thyme vinaigrette

    Bleu Cheese, Pear and Walnut Salad with butter lettuce and shallot dressing

    Penne Pasta with roma tomatoes, virgin olive oil, mozzarella and fresh basil

    Marinated Flank Steak, organic greens, crispy wontons and lemon thyme vinaigrette

    Seasonal Fruit with Grand Marnier citrus dressing

    Broiled Shrimp Salad with Feta cheese and candied garlic

    Asian Pear and Goat Cheese Spinach Salad served with candied walnuts and citrus vinaigrette

    Blackened Shrimp and Avocado salad with a citrus vinaigrette

    Entrée Accents

    Sun-dried Cherry and Almond Wild Rice

    Southwest Wild Rice with Corn, Black Beans, Onions and Spices

    Roasted Vegetable Wild Rice

    Lemon and Thyme Accented Wild Rice

    Sticky Rice with Mixed Roasted Black and White Sesame Seeds

    Lime Ginger Basmati Rice

    Asian Basmati

    Saffron Curry Basmati

    Roasted Garlic Mashed Potatoes

    Rosemary and Horseradish Mashed Potatoes

    Wasabi Mashed Potatoes

    Scalloped Yukon Gold Potatoes

    Baked Potatoes

    Steamed Baby Red Potatoes

    Garlic and Rosemary Roasted Baby Red Potatoes

    Marsala Glazed Sweet Potatoes

    French Green Beans with Black Bean Garlic Sauce

    Green Beans with Herbed Garlic Butter

    Ginger Glazed Baby Carrots

    Spaghetti Squash

    Pumpkin Accented Carrots

    Roasted Vegetables - Peppers, Crimini Mushrooms, Onions, Carrots and Zucchini

    Steamed Broccolini with Herbed Garlic Butter

    Wok-Charred Peas with Crimini Mushrooms and Red Onions

    Sautéed Tomatoes, Zucchini and Onions

    Herb Parmesan Stuffed Baked Tomatoes

    Garlic Steamed Baby Bok Choy

    Broiled Portabella Mushrooms

    Baked Butternut Squash with Cinnamon and Brown Sugar

    Zesty Southwest Corn



    Sweet Garlic and Rosemary Chicken

    Broiled Chicken with Curried Mango Chutney

    Chicken Oscar - Crab Meat, Asparagus, and Hollandaise

    Spicy Peanut Chicken with a lime ginger Beurre blanc and Hoisin sauce

    Chicken Marsala with sautéed morel mushrooms and a marsala cream sauce

    Elkins Chicken - Fontina cheese, Italian sausage, morel mushrooms, and Madeira sauce

    Chicken Picatta - portabella mushrooms, roasted garlic, capers and shallots with a lemon butter Mediterranean Chicken - roma tomatoes, roasted garlic, artichoke hearts, feta cheese,

    kalamata olives, fresh herbs and lemon-basil oil

    Morel Mushroom Duxelle Stuffed Chicken with a roasted tomato, Madeira, and chipotle demi-glace

    Chicken Parmesan oven baked with pomodoro, Italian bread crumbs, mozzarella & parmesan cheeses

    Broiled Chicken with basil and sun-dried tomato vodka cream sauce Chicken Scaloppini with grape tomatoes, garlic, roasted red peppers and lemon basil sauce Ginger and Cilantro Macadamia Nut Chicken with coconut lime ginger Hoisin sauce

    Broiled Lemon Thyme Chicken

    Roasted Garlic Chicken with roasted peppers, garlic, feta cheese and chardonnay sauce

    Chicken and Dumplings with a roasted tomato basil cream sauce


    Eggplant Parmesan with a basil pomodoro sauce

    Herb marinated Portabella Mushroom with a roma tomato puttanesca

    Herb Grilled Portabella Mushroom with charred tomato, caramelized onions with a reduced balsamic and

    lemon basil Beurre blanc

    Artichoke Heart encrusted with seasoned bread crumbs, oven baked, and served with a

    lemon butter and basil oil

    Roasted Vegetable Tart with Feta cheese


    Lodge BBQ Ribs slow roasted and served with a whiskey BBQ sauce

    Pepper encrusted Pork Tenderloin with Chinese mustard and roasted garlic Beurre blanc

    Coriander seared Pork Tenderloin served with ginger teriyaki, Asian carrot oil

    Braised Pork with mushrooms, roasted pine nuts, shallots and a sherry reduction

    Marinated Broiled Pork Tenderloin served with Chinese mustard, plum butter sauce & caramelized


    Pancetta Wrapped Pork with creamy polenta and roasted tomato chipotle jus

    Oven Baked Pork Tenderloin with roasted pine nuts, sun-dried apricots, and a rosemary Beurre blanc

    Broiled Jerk Pork Tenderloin with pineapple salsa & a coconut rum butter sauce

    Lodge Smoked Pork Loin with roasted tomato and shallot au jus

    Oven-Roasted Pork Loin with garlic and rosemary broth on sliced potatoes

    Whole Kahlua Pig with pineapple BBQ sauce

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