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.

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

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 

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. 

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Bespoke Wedding Menus

The Perfect Menu for the Perfect Day

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. 

Sample Menu

Appetizers

Gourmet Grilled Cheese, Gruyere, onions on artisan bread

Caprese salata on rustic french stick with balsamic drizzle 

Starters

Penne pasta with spinach and simple tomato sauce

Mains 

Poached trout in Riesling white wine sauce

Grilled salmon in lemon dill glaze

AAA Beef Tenderloin in red wine sauce

 All mains accompanied with lemon rosemary roasted potatoes and seasonal vegetables

Desserts

Farmers market fruit pies with vanilla bean ice cream

Assortment of butter tart pastries 

Client provided cake 

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