Wedding Services

ABOUT US

Camp Nokomis site rental for the weekend - $6,000

From Friday evening to Sunday afternoon turn this beautiful 20 acre rustic camp into ​your personal wedding escape. Enjoy all the amenities Nokomis has to offer including: outdoor pool, beach volleyball, baseball diamond, outdoor basketball court, archery, Frisbee golf, canoeing and kayaking, and campfires. Camp Nokomis can comfortably sleep 75 guests in 6 of its bunk-bed cabins and has a private cottage for the bride and groom. Additional accommodations can also be secured a 10 minute drive from camp at the Fergus Best Western and/or the Breadalbane Inn.

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Optional additional services -------------------------------------------------------------------------------------------

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Private chef and culinary team to prepare all your favorite meals - priced per person

Chef Phil Devine and his culinary team can be on site to prepare your bespoke menus

• Rehearsal Dinner for the wedding party and family - $25 to $30 per plate (based on 20 guests)

• Reception Catering (appetizer, dinner and dessert) - $35 to $45 per plate (based on 100 guests) 

• Sunday Brunch for all the guests that stayed over - $12 to $15 per plate 

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Officiant to perform the wedding ceremony - $300 

Jay Hadded, a retired Psychology and Humanities Professor, will customize the wedding ceremony to reflect the values and personalities of the soon-to-be newlyweds. Meet with Jay during your site visit to discuss and plan the perfect ceremony that celebrates you as a couple. 

Onsite wedding planner & coordinator

Let us worry about the details on your special day so you can focus on the things that are important to you: building wonderful memories with your loved ones. 

Bespoke Wedding Menus

The Perfect Menu for the Perfect Day

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Work with the very talented chef Phil Devine and his culinary team to develop a weekend menu customized to meet your tastes, needs, and budgets. 

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Sample Menu

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Appetizers

Gourmet Grilled Cheese, Gruyere, onions on artisan bread

Caprese salata on rustic french stick with balsamic drizzle 

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Starters

Penne pasta with spinach and simple tomato sauce

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Mains 

Poached trout in Riesling white wine sauce

Grilled salmon in lemon dill glaze

AAA Beef Tenderloin in red wine sauce

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 All mains accompanied with lemon rosemary roasted potatoes and seasonal vegetables

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Desserts

Farmers market fruit pies with vanilla bean ice cream

Assortment of butter tart pastries 

Client provided cake 

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