Come Celebrate Oregon Wine Month with Us!
Four Graces Wine Dinner ~ Saturday, May 4, 2024
Featuring Four Graces Winemaker Tim Jones pouring his local Willamette Valley Wines with a special 5 course menu created by Chef Guerrero
El Toro Ballroom
Discounted Room Rates for those attending the dinner to Complete the Weekend!
Call 541-996-2161 or email info@spanishhead.com
Recently Featured as Premier Coastal Wedding Location
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Event Details and Deadlines
- Menus and Event Details Deadline:
- All menus and event details must be submitted 14 days prior to the first event.
- Banquet Event Orders (BEOs):
- Authorized BEOs are required two weeks prior to the event’s arrival.
- If an authorized BEO is not received before the event, the last BEO will be considered as approved.
- Meeting Room Reset:
- Resetting meeting rooms within 72 hours of setup will incur a re-set charge.
- The re-set charge varies based on the scope of the requested changes.
- Event Contract and Fees:
- Refer to your specific event contract for details on function spaces and associated fees.
- Modifying contracted function space may result in additional fees.
Catered Meals Deadline:
- A firm count for catered meals must be provided 7 days before the event.
- If not, the highest previous estimate may be considered final.
Late Increases:
- Increases made after the deadlines will incur an extra 20% increase in menu prices, if accommodated.
- The charged amount will be the guarantee number or the actual number served, whichever is greater.
Outside Food and Beverage:
- No outside food and beverage are allowed in the banquet rooms, except for desserts from licensed bakeries.
Buffet Preparation:
- Buffets will be prepared to serve 5% more than the guarantee number.
Plated Meals:
- Limited to 2 entrees per event, plus a special dietary option.
- Pricing for plated split entrée meals will be the highest price of the two selections.
Service Time:
- All food items may be served or displayed for a maximum of 2 hours.
Leftover Food:
- At the conclusion of the event, all leftover food is the property of the Inn at Spanish Head and cannot be removed from the premises.
Service Charge:
- A service charge of 23% will be added to all charges (food, beverage, AV, dance floors, room rentals).
Changes and Dietary Needs:
- Menus and prices are subject to change up to 60 days prior to the event date.
- With advance notice, the kitchen can handle special dietary needs, and additional charges may apply.
Alcohol Policy:
- All alcohol must be purchased and served through the Inn at Spanish Head, following OLCC regulations.
Banquet Bars Minimums:
- Full-service banquet bars require a minimum of $200 per bartender, per hour.
- Beer and wine banquet bars require a minimum of $100 per bartender, per hour.
Included in Room Rental:
- Complimentary tables, chairs, house linens, china, flatware and glassware are included as part of your room rental, subject to availability.
Additional Rentals:
- Plans for additional tables, staging, furniture, chairs, linens and place settings must be arranged through the Inn at Spanish Head.
Audio Visual Equipment:
- Audio-visual equipment is available for rental, and early reservations are recommended to ensure availability.
- If you provide your own equipment requiring technical assistance, the prevailing labor rate will be applied to the master account.
Subcontractors:
- Clients must ensure subcontracted companies adhere to all policies and regulations of the Inn at Spanish Head.
- Subcontractors are required to carry their own insurance.
Event Conclusion:
- All decor, materials, and equipment must be removed immediately at the conclusion of your event, unless you have contracted or arranged for an extended tear-down time.