All four hour off-peak* wedding packages include:
Continuous Premium Open Bar Butlered Hors D’oeuvres Cheese & Vegetable Tray
Champagne Toast Choice of Soup or Salad Wedding Cake
Each entrée is accompanied by fresh seasonal vegetables and chef’s potatoes,
Fresh baked artisan breads with whipped butter, coffee, tea and non-alcoholic beverages.
House floral arrangements, cloth napkins and table linens are included.
Choose two entrees, third for any vegan, vegetarian or kosher. Please ask for vegetarian menu.
*Peak days, add $10 per person. Peak days: Saturday evenings May 1 through October 31, All holidays.
Grilled Ribeye with mushroom demi-glaze
Pan seared salmon fillet with lemon caper butter sauce
Chicken breast, stuffed with Black Forest ham & three cheeses
Chicken breast, sautéed with carmelized red onions, mushrooms, Marsala wine sauce
Roast tenderloin of pork with a cranberry, apricot chutney
Roast Cornish game hen, with a cranberry, walnut, & spicy apple sausage stuffing
Grilled tuna loin with a roast vegetable salsa
Grilled NY sirloin served with an exotic mushroom jus
Roast duckling served with a tart cranberry, apple & wild flower honey sauce
Chilean sea bass with a pistachio coating topped with a ginger-cilantro hotel butter
Prime Rib of beef served with au jus and horseradish cream sauce
Chicken roulade with exotic mushrooms, boursin cheese & baby spinach
Dover sole topped with crabmeat with a fresh dill beurre blanc
Roast veal chop stuffed with sundried tomatoes, roast red peppers & boursin cheese
One and a half pound Maine lobster, steamed & served with drawn butter & fresh lemon
Pan seared filet mignon served with a brandy peppercorn sauce
New Zealand baby rack of lamb, with a wholegrain mustard breading, served with a port wine sauce
Surf & Turf, Five ounce lobster tail and petit filet mignon served with béarnaise…$105
French cut chicken breast and jumbo shrimp in a saffron & white wine supreme sauce…$100
Provencale herb pheasant with a red onion & apple chutney & lemon herb prawns in a yellow pepper coulis…$103
Filet mignon rolled with lump crabmeat & Flounder Florentine served with a lemon caper sauce…$103
Bayou surf & turf; Blackened sirloin topped with a Creole sauce & Seafood Jambalaya…$103
Veal tenderloin in a Riesling sauce with morels & pearl onions & Jumbo shrimp in a saffron cream sauce…$100
Please see “Additional Banquet Options & Selections” for your selections of Soups, Salads, Hors D’oeurves and Trays
Room charges may apply. Prices do not include state & city sales tax. Tax & gratuity are in addition to all listed prices.
Specially tailored menus also available in addition to the above.

All four hour off-peak* wedding packages include:
Continuous Premium Open Bar Butlered Hors D’oeuvres Cheese & Vegetable Tray
Champagne Toast Choice of Soup or Salad Wedding Cake
Each entrée is accompanied by fresh seasonal vegetables and chef’s potatoes,
Fresh baked artisan breads with whipped butter, coffee, tea and non-alcoholic beverages.
House floral arrangements, cloth napkins and table linens are included.
Choose two entrees, third for any vegan, vegetarian or kosher. Please ask for vegetarian menu.
Grilled Ribeye with mushroom demi-glaze
Pan seared salmon fillet with lemon caper butter sauce
Chicken breast, stuffed with Black Forest ham & three cheeses
Chicken breast, sautéed with carmelized red onions, mushrooms, Marsala wine sauce
Roast tenderloin of pork with a cranberry, apricot chutney
Roast Cornish game hen, with a cranberry, walnut, & spicy apple sausage stuffing
Grilled tuna loin with a roast vegetable salsa
Grilled NY sirloin served with an exotic mushroom jus
Roast duckling served with a tart cranberry, apple & wild flower honey sauce
Chilean sea bass with a pistachio coating topped with a ginger-cilantro hotel butter
Prime Rib of beef served with au jus and horseradish cream sauce
Chicken roulade with exotic mushrooms, boursin cheese & baby spinach
Dover sole topped with crabmeat with a fresh dill beurre blanc
Roast veal chop stuffed with sundried tomatoes, roast red peppers & boursin cheese
One and a half pound Maine lobster, steamed & served with drawn butter & fresh lemon
Pan seared filet mignon served with a brandy peppercorn sauce
New Zealand baby rack of lamb, with a wholegrain mustard breading, served with a port wine sauce
Surf & Turf, Five ounce lobster tail and petit filet mignon served with béarnaise…$95
French cut chicken breast and jumbo shrimp in a saffron & white wine supreme sauce…$90
Provencale herb pheasant with a red onion & apple chutney & lemon herb prawns in a yellow pepper coulis…$93
Filet mignon rolled with lump crabmeat & Flounder Florentine served with a lemon caper sauce…$93
Bayou surf & turf; Blackened sirloin topped with a Creole sauce & Seafood Jambalaya…$93
Veal tenderloin in a Riesling sauce with morels & pearl onions & Jumbo shrimp in a saffron cream sauce…$90
Please see “Additional Banquet Options & Selections” for your selections of Soups, Salads, Hors D’oeurves and Trays
Room charges may apply. Prices do not include state & city sales tax. Tax & gratuity are in addition to all listed prices.
Specially tailored menus also available in addition to the above.

Penne Pasta with fresh seasonal vegetables, fresh spinach with roasted Garlic Olive oil
Assorted Fresh Seasonal Vegetable stewed with a fire roasted tomato sauce topped with Rosemary Butter biscuit
Pan fried Black Bean Cakes with Guacamole and fresh tomato salsa
Balsamic Marinated Portabella Mushrooms with Roasted Corn Salsa and a Roasted Red Pepper Coulis
Risotto cakes pan seared with assorted Mushrooms cooked with red wine rosemary
Classic Italian style creamy polenta topped with Ratatouille which is a combination eggplant zucchini squash peppers onions tomatoes stewed together with fresh basil
A combination of tofu, spinach & spices, artichoke hearts, roasted peppers grilled portabella mushroom. Served with our marinara sauce.

All Four hour off-peak* wedding packages include:
Continuous Premium Open Bar Butlered Hors D’oeuvres
Cheese & Vegetable Tray Champagne Toast
Choice of Soup or Salad Wedding Cake
Unlimited mini muffins, and pastries, mini bagels with garnish, home fries, tomato garnish, sausage or bacon. Fresh baked artisan breads with whipped butter, coffee, tea and non-alcoholic beverages.
House floral arrangements, cloth napkins and table linens are included.
Choice of two entrees
Brie Stuffed French Toast
Challah Bread stuffed with an imported French double cream cheese brie cheese,
Topped with a banana & walnut maple syrup
Pecan Belgian Waffle
Belgian waffle coated with pecans and served with warm maple syrup.
Topped with seasonal accompaniments & powdered suger
Berry Belgian Waffle
Belgian waffle served with fruit coulis and topped with whipped cream
Fruity French Toast
Challah bread stuffed with apples and pears topped with berry compote
Eggs Benedict
Poached eggs served on a Canadian bacon and fresh baked croissant, topped with hollandaise
Smoked Salmon & Scrambled Eggs
Farm fresh eggs, scrambled and folded with smoked Nova Scotia salmon
The Eggs-cellent Burrito
Farm fresh eggs, combined with peppers, onions, tomatoes, fresh spices, served inside a spinach
Corn tortilla & combined with melted cheeses, served with salsa and sour cream.
Smoked Salmon Benedict
Poached eggs served in a fresh homemade croissant, topped with hollandaise, smoked salmon & caviar
Choose one entrée
Smoked Gouda & Chicken Ravioli
Served with a roast garlic olive oil, tomatoes & sautéed baby spinach, shredded parmesan
Chicken Quesadilla
Grilled chicken breast, onions, peppers and cheeses, tucked inside a hot tortilla, served with salsa & sour cream
Black-eyed Crabby
Pan Seared Crabcake served on a toasted Challah with poached egg. Topped with hollandaise & caviar
Steak and Eggs
Grilled eight ounce NY sirloin cooked to your preference, served with eggs any style
Filet Benedict
A tender, grilled four ounce filet, served over a flaky croissant, topped with two poached eggs & hollandaise
Lobster, Shrimp & Scallop Hash
Two poached eggs, positioned atop a lobster, shrimp, scallop and potato hash, topped with a Cardinal sauce
Omelet Station $12.50 per person
Tomatoes, Smoked Salmon, Cheddar Cheese, Muenster Cheese, Swiss Cheese, Philly Steak, Grilled Onions,
Red peppers, Fresh salsa, Green peppers, Apple smoked bacon, Mushrooms, Seafood, Canadian bacon

Please select one soup or Salad, Wedding Cake or dessert
Potato-Leek
Caesar Salad
Exotic Mushroom Hearty Vegetable
Spinach Salad
Chicken Corn Chowder NE Clam Chowder Manhattan Clam Chowder
Chicken Noodle
Gazpacho (seasonal)
Fresh Fruit Medley
House salad with choice of dressings: Blue cheese, Balsamic or Thai vinaigrette, Honey Mustard
Cranberry Walnut Torte
Apple Crumb Tart Tiramisu Chocolate Truffle Torte
Chocolate Mousse Assorted Dessert Tray Ask about our seasonal features!
Hors D’Oeuvres are served for one hour. Choose four items. (six pieces per person)
Spanikopita
Chicken Satay
Gruyere Cheese puff
Scallops wrapped in bacon
Chicken Shao mai
Pigs in a blanket
Belgian Endive with prosciutto & parmesan
Tomato & roast pepper bruschetta
Fresh mozzarella with roast pepper & basil
Cornbread rounds with smoked salmon & cream cheese
Mushroom caps stuffed with Boursin cheese
Mini quiche
Vegetarian Spring Rolls Mini Egg Rolls
To upgrade your butlered hors d’oeurve package, choose two of the following in addition to your four from our standard package. (total of eight pieces per person-4 specialty, 4 regular, or as specified)
Filet Mignon Puffs Shrimp Rolls
Country pate en croute
Seared beef tenderloin kebob
Mushroom caps stuffed w/shrimp & cheese
Mini baked brie w/...wild berry compote
Fresh oysters on the half-shell…$130
Mini crabcakes, remoulade sauce…$150
Shrimp with cocktail sauce and lemon wedges…$140
Grilled shrimp kebobs with Thai dipping sauce…$140
Jingle Bell Peppers stuffed with boursin cheese…$90 Mushroom caps stuffed with shrimp & crab…$90
Baby lamb chops, wholegrain mustard & herb breading…$225
Fresh seasonal Fruit…$35
Assorted cheese & Crackers, fruit garnish…$50
Assorted fresh vegetable crudite with dip…$30
Vegetable terrine with crackers & traditional garnish…$75
Country pate with crackers & traditional garnish…$90
Side of Smoked Salmon with capers, red onions, & traditional garnish…$150
Seafood terrine with salmon, shrimp & whitefish, traditional garnish…$125

If you want to upgrade to Supreme bar it is an additional $5 per person
Fifth hour is an additional $5 per person
Additional champagne and wine selections are available from the wine list at a charge based on a tabulation of bottles poured.
Fruit Punch $30
Champagne Punch $50 Mimosa Punch $50
Vodka
Whiskey
Dry Vermouth
Gin
Scotch
Amaretto di Amore
Rum
Bourbon
Apricot Brandy
Tequila
Sweet Vermouth
Peach Schnapps
Triple Sec Assorted DeKuyper Schnapps
Miller Lite Bottles Rolling Rock Bottles Coors Light Draft
House Wines
Yuengling Draft
Budweiser Bottles Budlight Bottles
Absolut Vodkas
Tanqueray Gin
Jim Beam
Canadian Club
Stoli Vodkas
Bacardi Rum
Wild Turkey
Jack Daniels
J&B Cutty Sark
Ameretto di Saronna Baileys
Guinness Draft Smithwicks Draft
Smirnoff Vodka
Captain Morgan Rum Malibu Rum
Old Granddad Southern Comfort
Seagrams 7
Dewers
Kahlua
Harp Draft
Beefeaters Gin
Seagrams VO
Cuervo Tequila
Sambuca
Seasonal Draft
Belvedere Vodka Grey Goose Vodka
Bombay Sapphire Mt. Gay Rum
Maker's Mark
Bushmills
Courvoisier
Crown Royal
Chivas Regal
Oban
Chambord
Irish Mist
Ketel One Vodka Bombay Gin
Myers Dark Rum Knob Creek
Hennessy
Jameson
Remy Martin VSOP
Tullamore Dew
Johnny Walker Red
Macallan
Cointreau
Johnny Walker Black Glenlivit
Cuervo Gold Cabo Wabo Blanc
Frangelico
Choice of up to 4 specialty sommelier wines
Grand Marnier
Prices do not include state & city sales tax. Service charge will be added to all food & beverage totals.
Items, Prices and availability are subject to change without prior notice

With Confection Icing
With Confection Icing
With Confection Icing
With Confection Icing
Additional $.50 per person
Add $1.25 per person to cost of pound cake
Please contact Bredenbecks at 215-247-7374 to set up a tasting and design consult!

Florists:
Robertson’s Flowers, 800-242-6002
Rothe Flowers, 215-352-3260
Valley Green Florists, 215-628-3550
Penny’s Flowers, 215-844-9130
Fleurish Florist, 215-438-3841
Organized Chaos, 610-279-6052
Marriage Officiates
Journeys of the Heart , Marguerite H. Sexton
877-936-2779/www.journeysoftheheart.org
Henry M Liss, Senior District Justice
215-917-0039
Cantor Ellie Shaffer, www.interfaithwedding.com
215-885-7326 or 215-885-7326
Transportation Services:
Global Limousine , 610-604-4449
Elizabeth S. Frumin , M.Ed., M.A., M.Th
610-667-8353
Eagle Limo and Motor Coach, 800-669-5460 Photographers
Philly Trolley Works , 215-923-8516
Celebrity Limo.
610-651-2800
Classics Limousine Co . 215-752-5570
Empire Valet, 610-567-3203
Royal Valet, 484-645-1960
Entertainment
Siena Strings
Photos by Todd
David Difuntorum Photography, David
, Todd Zimmerman
267-847-6134/www.picturesbytodd.com
847-571-7090/www.daviddifuntorum.com
Gilbertbrowning Studios , Kirsty & Jason
215-232-5994/www.gilbertbrowning.com
Leap Frog Studios, Geoffrey Horowitz
610-627-9233/www.leapfrogphoto.com
215-355-7421/ www.siena-strings.com
Shaw Strings
Fairmount Photography, Matt Godfrey matt@mattgodfrey.com
, www.natalienigito.com
1-800-383-6775/ www.weddings-deval.com
MasterpieceMusic , Nicole Lambert Videographers
215-530-2210/www.masterpiecemusic.org
Avalare Strings , Diana Vuolo
484-888-6865/www.avalarestrings.com
No Macarena, Kim
J. Christopher Rodgers jchrisrodgers@hotmail.com
Jim Ingalls
215-886-5804/jwingalls@hotmail.com
215-232-8126/ www.nomacarena.com
Silver Sound DJs , Paul
610-640-0838/www.silversound.com
Marlin DJs , Dave
215-855-7688/www.marlindj.com
The Pros , DJ, Photography, Video
1-800-THE-PROS/www.thepros.com
Peter Delaplane Guitarist & Musician
Hotels
Springhill Suites/Marriot Courtyard
Ed, 610-940-0400
Double Tree Suites
Mary Pack, 610-834-8300
Chestnut Hill Hotel
Mike, 215-242-5905
215-266-8658/ www.peterdelaplane.com
Cara Mia Event Music , Mary Holleger
610-202-9968/www.yourcaramia.com
Welcome to the Party, Todd Horton
215-351-9913/www.welcometotheparty.org
Other Services
Simplyou Design , Jessica Siegfried
570-575-5426/simplyou.design@yahoo.com
Etsy , Handmade Invites & Craft Marketplace
www.etsy.com
Cheekadee Makeup Artists , Emily Aznavourian
215-917-2497/www.cheekadee.com
Drop Dead Gorgeous Cosmetics , Jodie
215-847-1280/www.ddgcosmetics.com
Hilton City Line
Yolanda, Randy or Chris, 215-879-4000
Crowne Plaza
Rebecca or Maura , 215-477-0200
Hampton Inn
Donna, 610-567-0900

Brides Name ____________________________________________
Special Events Contract dated and signed
_______Spreadsheet signed and dated
Date:______________
_______10% of estimated total charges due
________Final payment if with personal check
________Final decision on food selections
________The total amount of adults
________The amount of children ages 11-20
________The amount of children ages 3-10
________How many vendors (photographers, musicians, ext…)
________How many for the ceremony
________Schedule of Events
________Sheets that tells who is eating what and where they are sitting
________Table chart (given sheet)
________The total amount paid if by credit card or cashiers check
________If having a ceremony, the location of the ceremony
________Location of gift table
________Location of cake table
________Location of card table
________Place cards
Need at least One Day before Event:
Date:________________
________Any goodies to put on tables
________Champagne flutes
________Cake cutting utensils
Need Day of Event:
Date________________
_______Any cost that was not accounted for (addition of people, addition of time at bar ext….)
Any Special Instructions?

Customer Name:___________________ Initials:________________
Balance Due: Any party over $2,500, 10% of the estimated total charges is due a month after booking the event.
The balance due must be paid at least five (5) business days prior to the function by certified check or money order unless otherwise expressly agreed to by the Valley Green Inn. A personal check will be acceptable if paid ten (10) days prior to the event. Any party under $2500 is due the day of the event. Any charges over a $1000 on a credit card will be charged a 3% increase INT. ______
Deposits and Cancellations: If the customer cancels this function, any sums which have been deposited by the
Customer are not refundable and will be retained by the Valley Green Inn. Upon a cancellation, the Valley
Green Inn reserves the right to make use of any rooms and facilities without obligation to refund any part of the deposit. Cancellations must be in written form. No verbal cancellations will be honored after a banquet contract has been signed.
Guarantees: Exact attendance for all banquet functions must be made by the group representative ten (10) business days in advance unless otherwise expressly agreed to by the Valley Green Inn. Saturday is not considered a Business Day. This count is not subject to reduction after the ten (10) business days. The Valley
Green Inn will setup and be prepared to serve 5% over this guarantee. If no guarantee is received, the Valley
Green Inn will assume the guarantee to be the number of guests shown at the signing of this agreement.
INT.______
Banquet Menus: Room arrangements and other details pertaining to functions must be submitted to the banquet manager 10 days prior to the function date.
Entrée Selection: On all banquet menus, choice is limited to two entrée (three entrées if there are any vegan, vegetarian or kosher) for parties of 20 and more unless expressly provided for by the Valley Green Inn. Full cooperation with the banquet manager is necessary in order to serve two entrees. Purveyance of liquor in shot form (with or without ice) is prohibited.
Place Cards: Any party over 40 people need to have place cards. Two entrée choices (or more) require Denoted
Place Cards and a Table by Table Count of entrees with ten (10) business days of the party. INT____N/A__
Cash or Host Tabulated Bars: Drinks will be priced in accordance with the Valley Green Inn’s established banquet bar price schedule. Established set-up fees are applicable for Cash or Tab bars.
Food & Beverage: Food and beverage, of any kind may not be brought into, or taken from the Valley Green Inn by the Customer, guests or invitees excepting wedding cakes. The
Valley Green Inn will not be responsible for Food or Beverage taken from the Valley Green Inn premises.
Special Menu & Dietary Requests: All special menu requests must be made within four (4) weeks of the scheduled date of the event. No special menu requests will be honored on the day of the event unless specifically instructed by the Customer. There will be a $10 per person surcharge added for special requests on the day of the event. This includes, but is not limited to; special instructions for cooking, dietary restrictions, vegetarian preparation, food allergy specific instructions for preparation.
Weddings: Additional hours: Additional hours are subject to terms within Schedule of Room Charges/Facility
Charges. Rehearsal times for weddings are not guaranteed.

The Valley Green Inn reserves the right to refuse admission or eject any person violating facility rules; local, state or federal law; or whose conduct is deemed illegal, disorderly or offensive by management. The Valley Green inn will not be responsible for any personal items left or lost at the Valley Green Inn by the Customer and/or guests of the Customer.
Children: Children of the Customer and/or guests of the Customer are the responsibility of the Customer. The
Valley Green requires supervision for children 14 and under to be provided by the Customer.
Premises: The Valley Green Inn is not responsible for the conditions of the Park surrounding the Inn. The
Valley Green Inn does not guarantee the weather and will not be responsible for inaccurate forecasts. The Valley
Green Inn is not responsible for guests parking in unauthorized areas within Fairmount Park. All guests are expected to follow the rules and regulations set forth by Fairmount Park.
Wedding Tasting Meals:
Food tasting is provided to allow you to get a feel for the food and ambiance at the Inn. We can not guarantee that entrees on the banquet menu will be offered on the A La Carte menu. You are welcome to come in
Wednesday through Friday evenings for a tasting dinner. One appetizer and entrée for the bride and groom will be complimentary. If you are interested in a brunch wedding, we ask that you come in on Sunday afternoon where up to two brunches will be complimentary. In either case, we ask that you make reservations and let the banquet manager know when you will be coming.
Bar/Bat Mitzvahs: are required to have ample security for the entire length of the function. The banquet manager will need to know who to report to for security purposes.
Linens: Linens are included in the wedding packages, as well if the party is being held in the clubroom or fireplace room. Linen costs will be $20 per table (60” round) for standard white/ivory linens for any parties on the patio that are not using a pre-set package. INT____
Parking: Parking is available directly in the lot North of the Valley Green Inn. No parking is permitted by the
Inn itself. Customers and/or guests of the customers who park in unauthorized areas of the area surrounding the
Valley Green Inn may be subject to ticket and/or towing. The Valley Green Inn is not responsible for lost or stolen articles from Customers and guests of the Customers vehicles. Valley Green Inn recommends any party over 30 guests to rent a shuttle service, to shuttle from lot #9 (Top lot Chestnut Hill side) to the lower lot, closest to the Inn. Please ask for references. INT______
Smoking: The Valley Green Inn is a non-smoking historic facility. Smoking is not permitted within any foodservice area of the Valley Green Inn.
Entertainment: Entertainment is the responsibility of the Customer. The Valley Green Inn provides outlets in numerous locations for dj’s and/or band setups. Any additional requirements are the sole responsibility of the
Customer and/or entertainer.
The Valley Green Inn is not responsible for anything left behind after a party. All items (gifts, cake top, glasses, cutting utensils etc.) are the guests responsibility.(INT)__________
Customer Signature:___________________________ Date:_______________

The Valley Green has been a part of Philadelphia history for more than two centuries and a part of it’s folklore for more than 300 years. Legend has it that the Inn was established in 1683 and was frequented by the locally prominent lawyer and first mayor of Germantown, Francis Daniel Pastorius, and was also a favorite source of
“victuals” for Wissahickon Valley millers and farmers. Specialty of the day: creek catfish an waffles.
The documented history can be traced to the following; The Valley Green Inn is built on land that was part of a several hundred acre tract purchased from William Penn in 1685. It had absentee owners in England and Ireland until 1791 when it was bought by the Livezey family who ran a large grist mill downstream.
In about the year 1850, Thomas Livezey rented to Edward Rinker about three acres of land on the Wissahickon
Creek below and adjoining the stone arch bridge. He was to build a house and had the privilege of having boats on the stream to accommodate picnics. He paid two years rent January 2, 1852 of $50. More information on our website. (www.valleygreeninn.com)
The Valley Green operates as a restaurant year round for lunch, dinner and Sunday brunch. The inside of the
Valley Green has two dining rooms which can seat 30-35 guests. We have recently added the Wissahickon Patio on the South end of the Inn. This structure is covered from the elements and has the ability to host functions from 40 to 156 guests year round. From the flagstone floor to the opaque roof, your guests will enjoy the natural surroundings of the Wissahickon Valley with the comforts of being inside. Sides may be added to enclose the patio from the elements and heat is available for the colder months of the year.
We have an outdoor covered porch which overlooks the Wissahickon Creek. The front porch can seat 50 guests.
Porch enclosures and an entry marquis (with heaters if necessary) are available to ensure that during a period of inclement weather that all your guests are comfortable. During the Spring, Summer and Fall season, the enclosures can be ordered on a “standby” basis until the five day weather forecast is posted. Use of the enclosures must be confirmed no less than four days prior to the event. We cannot be responsible for inaccurate forecasts or inclement weather.
The Valley Green has hosted parties ranging from 20 to 200 guests with a wide assortment of menus and special requests. From the annual luncheon for the Daughters of the American Revolution to an intimate wedding ceremony along the Wissahickon with the bride and groom arriving in a flower laden horse drawn carriage, the
Valley Green looks forward to making your special occasion very memorable and unique.
In the instance where your Special Occasion is between 15-30 guests, then you will require one of our dining rooms to comfortably accommodate all of your guests. Depending on the season and the style of your Special occasion, you may also use the front porch for cocktails and hor d’oeurves.
In the instance where your Special Occasion is between 40-120 guests, then you will require the use of our
Wissahickon Patio to comfortably accommodate all of your guests. The Patio is an outside room which has flagstone floors, with a large trellised roof to shield you from the elements. In case of inclement weather, the patio may be enclosed and heated at no additional cost. The daytime time slot is that you can start at anytime, but must be out by 4pm,. The evening can time slot can start earliest at 5:30pm.
In the instance where your Special occasion is more than 130 guests, then you will require use of the entire Inn.
Depending on the style and nature of the Special Occasion, porch enclosures or tent facilities may be required.

Upon signing a Special Occasion Agreement, the Customer is responsible for the greater of a minimum of 90% percent of the total estimated charges of the Food and Beverage Minimum, regardless of the final counts provided. Exact attendance for all banquet functions must be made by the group representative 10 business days in advance unless otherwise expressly agreed to by Valley Green. Saturday is not considered a business day.
For all Special Occasions, Valley Green requires entrée counts 10 days in advance of your gathering. If entrée counts can not be provided, there will be $5 per person charge unless otherwise agreed upon by Valley Green.
We will setup up and be prepared to served 5% over the guaranteed counts. If no guarantee is received, Valley
Green will assume the guarantee to be the number of guests shown at the signing of the Special Occasion
Agreement.
The Wissahickon Valley provides a beautiful backdrop for ceremonies. A $250 fee for ceremonies applies. This includes setup of chairs, tables (if required). This fee also includes an aisle runner and an arch which can be decorated.
Our flagstone patio is ideal for many applications, including dancing! However, many guests prefer a wood dance floor. We can arrange for a dance floor for you special occasion. Sizes range from approximately 10x10 up to
20x25. A charge of $250 or more (depending on size) applies for dance floor rentals.
Valley Green is located in the Wissahickon Valley of Fairmount Park along Forbidden Drive. There are 2 lots in close proximity to the Inn. The Valley Green is located in Fairmount park in the Wissahickon ravine. Due to the natural surroundings, parking may not be available in these two lots at peak times (usually only on
Sundays) There is, however, additional parking on Springfield avenue which is only a few minute walk.
Traffic restrictions to car traffic and no parking signs may or may not be prominently posted and any parking or moving violations by the Customer or any guests or invitees are not the responsibility of the Valley Green.
Customer may arrange with Valley Green to have a parking attendant restrict access to the lot nearest the Valley
Green. This is for an attendant only and not valet parking. Should you require valet parking, this can be arranged through the Valley Green with a fully insured service. A parking attendant for special occasions is available at $25 per hour with a three hour minimum. Any damage, theft or unforeseen circumstances are not the responsibility of the Valley Green Inn.
Our chef prepares entrees for parties the guideline of medium rare-> medium for all meats. Seafood, game and poultry are prepared according to accepted standards according to classical guidelines. All attendees are served based on this guideline. Special requests on the day of the event by attendees of the party will not be honored unless specifically requested by the host. Any special requests will incur a $10 per person charge.
Any special dietary needs or special menu requests must be made a minimum of 10 business days prior to the event. The Valley Green is not responsible for serving special dietary meals, special requests to any attendees if prior notice is not provided.
Entertainers, decorators and any other outside vendors contracted for by the Customer are the sole responsibility of the customer. Any special set up arrangements must be made with the Banquet Manager at least 10 business days prior to the event. The Valley Green is not responsible for *any* setup required by outside vendors.
(including, but not limited to: wiring, tables, a/v requirements, etc…) ALL vendors must park in Upper Forbidden drive parking lot. ALL outside vendors *must* have setup in place at least 1/2 hour before ceremony scheduled to start.

The Valley Green is not responsible for any personal property of the customer or guests including but not limited to gifts, flowers, apparel and vehicles.
When hosting Special Occasions, close to the public one of our two dining rooms or in some cases, the entire Inn to accommodate your Special Occasion. For this reason, we have room rental charges which allow you to use the designated dining room(s) or entire facility.
The Inn has a full liquor license and a diversified wine list. We can either served drinks butler style or set up a bar depending on the size and nature of our Special Occasion. Open Bars and fees information are on our “Bar and Beverage Packages” information sheet.
A horse drawn carriage is available for your special occasion. Please contact the Inn for vendor information.
Carriages are also available for romantic forays into the park, historical tours and as well as a diversion for corporate retreats.
No food and beverage of any kind may be brought into or taken from the Valley Green by the Customer, guests or invitees. The sole exception are wedding cakes. Valley Green is not responsible for food and beverage taken from the premises.
A 20% gratuity will be added to all special banquets. This gratuity applies solely to food & beverage. Tax and room/facilities fees are not included in the gratuity fee. Sales tax of 8% and Philadelphia Liquor tax of 10% will be applicable. (example: Wedding package@ $72 pp. $52 taxable food, $20 taxable liquor.)
A $250 deposit shall hold a date for 10 business days. The contract is due 10 days after booking the event. A month after signing the contract 10% of the estimated total charges shall be due. Parties which exceed $2,500 in total charges are required to pay in full 5 business days prior to the date of the event. All deposits are Non-
Refundable. All prices reflect a cash discount of 3%. Credit card payments over $1000 will reflect non-cash discount pricing.
If the Customer cancels their function for any reason, any sums which have been deposited by the Customer are not refundable and will be retained by The Valley Green. Upon cancellation, The Valley Green reserves the right to make use of any room and facilities without obligation to refund any part of the deposit. A written note is needed for cancellation of an event.
We have recently added a handicap ramp and wheelchair accessible bathrooms in accordance with ADA standards. Although the building is a designated historic structure, we chose to retrofit the structure to ensure all of our guests may enjoy the Valley Green Inn. Handicap parking is available in designated spots in the lot closest to the Inn.

Rental Time Period
Single Room
Club & Fireplace Room
Club & Half Porch
Wissahickon Patio
Entire Facility
Number of Hours
2
2
2
4
4
For each additional hour, add 50% of scheduled room charge. Holidays: Easter, Mother’s Day, Father’s Day,
Thanksgiving, Christmas Eve, New Year’s Eve. All holidays, add 50% to the regularly scheduled charges.
Single Room
Club & Fireplace (no porch)
Club & Half Porch
$50
$350 n/a
$100
$500
$250
$500
$1500
Wissahickon Patio
Entire Facility
Single Room
Club & Fireplace (no porch)
$350
$1000
$100
$1000
Club & Half Porch
Wissahickon Patio n/a
$500
Entire Facility
Single Room
Club & Fireplace (no porch)
$1500
$100
$1000
Club & Half Porch
Wissahickon Patio n/a
$500
Entire Facility
Single Room
Club & Fireplace (no porch)
Club & Half Porch
$1500
$150
$1000 n/a
Wissahickon Patio
Entire Facility
$500
$1500
$250
$1500
$750
$1000
$2500
$150
$1500
$250
$750
$2500
$350
$1500
$500
$1000
$2500
2500
5000
2500
5000
1000
1000
1000
5000
7500
Single Room
Club & Fireplace (no porch)
Club & Half Porch
Wissahickon Patio
Entire Facility
Single Room
Club & Fireplace (no porch)
$1500
$150
$1500
Club & Half Porch
Wissahickon Patio
Entire Facility
$250
$1000 n/a
$750 n/a
$500
$2500
$500
$1500
$1500
$1000
$3500
$350
$2500
$1250
$1000
$5000
1200
1200
1200
7500
10000
2500
5000