Weddings

Your wedding reception is a statement that will last a lifetime. At St. Andrew's Valley, we offer you the finest ingredients in planning, preparation and service to give you the best results and value. We believe in providing you with whatever it takes to make your special day unmistakably unique. Your point of view is most important. We are here to listen and to help fulfill your every need. Our Mission style Clubhouse has a wonderful open concept, a fireplace, outstanding views of the golf course, high ceilings and Royal Doulton table settings. The veranda encircles the clubhouse and has seating that lets you enjoy our wonderful gardens. The sunsets are unforgettable. This Clubhouse is available for a maximum seating capacity of 80 guests with a dance floor. The main room is available to you the entire day while set up is occurring. All tables and chairs are included in the package. A sample menu and cost is provided below but please know that our resident chef, Mark McKinnon is available to customize your menu.
Wedding Package & Wedding Menu Sample

Wedding Package                ~ Open Bar ~           Total of four hours Premium Bar Brands, Beer, and House Wine (Your choice of Time before and after Dinner)           ~ Reception ~           Alcoholic and non-alcoholic Punch (1 1/2 hours) Hot Hors d'oeuvres (3 per person)           ~ Dinner ~           Cheese Tortellini with a Tomato Cream Tarragon Sauce Mixed Greens and Tomatoes with a Basil Pesto Vinaigrette 6oz Chicken Breast Stuffed with Wild Rice, Spinach, Button Mushrooms and Spanish Onions Served with Asparagus, Roasted Peppers and Parisian Potatoes Choice of Dessert with Coffee and Tea           ~ House wine with dinner ~                 Package Price - $97.50                 Plus           15% Service Charge   $14.63     5% Gst   $4.88     Pst   $8.29               Total   $125.30  p.p.
Wedding Menu Sample                Basket of Freshly Baked Assorted Bread Rolls & Sesame Bread Sticks           Boston Field Lettuce with Roasted Pine Nuts & Chevre Cheese in Basil Dressing Ricotta and Spinach Agnellotti with a Tomato Cream Tarragon Sauce Lemon Sorbet Pepper Crusted/Grilled Beef Tenderloin Medallion's in a Black/Green Peppercorn Sauce Served with Roasted New Potatoes, Carrots, Asparagus, Grilled Red and Yellow Peppers Fresh Mixed Field Berries served in a Chocolate Cup Topped with Real Whipped Cream Freshly Brewed Coffee, Decaffeinated Coffee & Tea