134 EAST KING STREET YORK PA 17401 - The Bond Events in York, PA
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1 3 4 E A S T K I N G S T R E E T Y O R K PA 1 7 4 0 1
2018 WEDDING COLLECTIONS
C OV E R P H OTO S : T E N N I S O N P H OTO G R A P H Y, L E S L I E G I L B E R T P H OTO G R A P H Y, L I S A R H I N E H A R T P H OTO G R A P H Y & S E T H N E N S T I E L P H OTO G R A P H Y
LISA RHINEHART PHOTOGRAPHY
THE WEDDING DAY OF YOUR DREAMS...
Situated on the cornerstone of Royal Square in the heart of Historic Downtown
York, Pa., the Bond hosts Central Pa.’s first industrial event space. This unique,
post-industrial venue houses 45,000 square feet of Artisan space, Coworking
space, an Art Gallery, and is recognized as the newest hub for weddings,
social gatherings, and corporate events.
CONTACT ABBY ROCHE, DIRECTOR OF EVENTS
717.585.0071 INFO@THEBONDEVENTS.COM
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“I cannot say enough amazing things about this
venue. From the very beginning, signing the
contract, to every last detail...Abby helped our
vision come to life. I was blown away at how
beautiful the space was. The staff was amazing
and the food was great!! I can't recommend
this venue enough. Being from York, but living
in Philadelphia now, this was the perfect
atmosphere to fit our urban style. This place is
amazing and I just want to do it all over again!!”
- Kelsey
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EVENT SPACES
AT THE BOND
KATE MILLER PHOTOGRAPHY
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EVENT SPACES
MELISSA MCCLAIN PHOTOGRAPHY
THE ATRIUM THE GALLERY
A composition of chandeliers and a dramatic illuminated Inspired by the artwork of local artisans, this social
concrete backdrop are signature elements welcoming gathering space is perfect for cocktail hour or an intimate
you and your guests to the beginning of your special ceremony. The art gallery vibe is accented with modern
celebration’s journey. touches such as the awe-inspiring sliding industrial
Capacity: 50 Guests for a Cocktail Reception doorway.
Capacity: 220 Guests for a Cocktail Reception
THE BALLROOM
Celebrate your wedding night in style underneath custom BRIDAL BOUDOIR
chandeliers suspended from exposed industrial beams. This quaint and sophisticated lounge space was designed
The Bond’s original architecture is a unique element truly for the bride and bridesmaids day of preparations. Artwork
distinct to the Ballroom space. This area is designed to be and a stunning design featuring a collection of mirrors
a blank canvas for wedding celebrations both formal and enhance this private space creating a beautiful backdrop
casual. for photos.
Embrace the natural light emanating from the floor-to–
ceiling windows, the details of exposed brick, and continue CHAPS CHAMBER
to party the night away while recess lighting accents every The groom can host his groomsmen in this intimate and
modern touch. industrial-inspired space featuring art and décor from local
Equipped to accommodate intimate-to-large affairs, artisans.
the Ballroom has the flexibility to section off an area to
perfectly host both the ceremony and reception in our one THE DOCK
location. To add an outdoor element to your special celebrations, the
Full Capacity: 220 Guests for a Seated Dinner with Dance Dock is an additional option for a ceremony or cocktail hour.
Floor
*Tenting is recommended and not included in the package price.
TO SEE THESE PHOTOS AND MORE VISIT THEBONDEVENTS.COM/GALLERY
THE GALLERY THE ATRIUM CEREMONY AREA THE BALLROOM
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KATE MILLER PHOTOGRAPHY
“If you want a venue guests won't stop talking
about, choose THE BOND! The Bond was the
perfect setting for our elegant and modern
wedding. Every detail (and then some) was
taken care of by Abby and her team. The
planning process couldn't have been simpler,
and I felt assured through the entire process that
we would have a picture perfect celebration
. . .We've had the best comments from friends
and family, some even saying it was the best
wedding they've ever attended.” - Jacki
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OUR PRESS
Couples' Choice Award By WeddingWire, 2017 | Best Of York Wedding & Reception Venue By Susquehanna Style, 2016 | Featured On
The Black Tie Bride, “Classic Black Tie Pennsylvania Wedding By Hannah Leigh Photography,” 2016 | Featured On StyleMePretty.com,
“Samantha & Christopher's Bright And Modern Vow Renewal Inspiration,” 2016 | Featured On The VenueReport.com, “25 Wedding Venues
in Pennsylvania to Put on Your Radar,” 2016 | As Seen In The Knot Magazine, 2016
OUR PRAISES
“As soon we walked into The Bond we knew it would be the place we said "I do" It was easy to fall in
love with the exposed brick and gorgeous chandeliers. It was exactly the look we were going for for our
shabby chic Black tie wedding. Abby and all of JDK went about and beyond to make sure our day was
nothing short of perfect.” - Ashley
“My husband and I feel so lucky to have had our ceremony and reception at this unique venue. The
moment we saw The Bond we fell in love and knew this was where we wanted to get married. We
loved the industrial feel (esp. the exposed brick, pipes and chandeliers) in the urban setting. We have
had so many compliments from our guests, who loved the venue was much as we did. Not only was
the venue great, but also Abby was fantastic to work with – she was extremely responsive to emails, is
extremely detail oriented, and was really helpful in making our wedding vision a reality. We would highly
recommend The Bond to anyone who is looking to get married in Central Pennsylvania.” - Jessica
“This is a great spot! It looks and feels like you're in Brooklyn with all the industrial feel to the exposed
brick walls. It has a beautiful bride suite and an awesome man-cave-like groom's suite as well. The
venue coordinator is very responsive. I had a certain vision for the style of my wedding and the venue
made it possible because it served as an empty canvas for me to decorate it any way I wanted." - Jean
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YOUR WEDDING
AT THE BOND
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WEDDING
INCLUSIONS LISA RHINEHART PHOTOGRAPHY
VENUE
• Exclusive access to venue from 10:30 am-11:00 pm day of
DESIGN & DECOR
• 250 Mahogany chiavari Chairs
the event including The Atrium, The Gallery, The Ballroom,
• 5’ Round or 8’ Rectangular Guest Seating Tables (based on
Bridal Boudoir, & Chaps Chamber
availability)
• Draping dividers to separate the main ballroom
• 30” Round Cocktail Tables
• Bride & Bridesmaids Bridal Boudoir
• 8’ Rectangular Tables for Escort Card, Gift, and DJ Bar and
• Groom and Groomsman Chaps Chamber Food Station Linens
• Climate Controlled Indoor Reception Venue (holds 200 - • All tables accompanied with custom specialty linens
250 people)
• Setup and Breakdown of Rental Items
• Options for Ceremony and Cocktail Hour
• Linens and decor custom designed for DJ, cake, gift, cock-
• Preferred Vendors list for Planning Assistance tail, escort card, food station, and coffee tables
• On-site Parking • general decor to match your theme highlighted on
these specialty tables and entryway
FOOD & BEVERAGE
• Your choice of menu package (PAGES 11-17) - each
to include a fully developed menu comprised of hors
SERVICE
d'ouevres, salad course, assorted breads course, dual • An event manager and service personnel dashingly dressed
entree course with accompaniments, coffee and tea service in black bistro attire will set up and break down food service
during the reception.
• Options for customized menu
• One gracious staff member is specifically appointed to
• Options for add on menus such as late night snacks and service the bride, groom, and parents.
dessert stations
• Personal meetings are included to ensure that your vision is
• Full bar mixer package executed down to the smallest detail
• Non-alcoholic beverages include:
• Coke, Diet Coke, Sprite, Ginger Ale, Tonic, and • Portable kitchen equipment and trash removal service
Club Soda included.
• Beverage Accompaniments: • Complimentary champagne glasses for toasting purposes.
• Orange, Cranberry, and Pineapple Juices,
Lemons, Limes, Olives, and Cherries • Following cake cutting, staff will prepare the appropriate
servings, and plate wedding cake for guest enjoyment.
TABLETOP
• Specialty Linens
• Cake plate, dessert fork, and garnish included (Wedding
cake supplied by client)
• China • Our included bar and beverage service is supplied with
• Flatware highball, rocks, martini, and stemmed glassware, beverage
• Coordinating Linen Napkins accompaniments, ice and bar equipment, ramp certified
• Stemmed Water Glass bartenders to set up and breakdown, liquor liability, and an
• Carafe of Spring Water assortment of non-alcoholic beverages.
• Salt & Pepper
• Complimentary tasting event for up to four guests.
• Votive Candles
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SAMPLE LAYOUT
Based on 150 guests.
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AT THE BOND
CAROLINE LOGAN PHOTOGRAPHY
7 1 7. 5 8 5 . 0 0 7 1 - T H E B O N D E V E N T S . C O M PAGE 11TRAY PASSED
HORS D’OEUVRES
PLEASE SELECT FOUR
CAROLINE LOGAN PHOTOGRAPHY LESLIE GILBERT PHOTOGRAPHY
SIRLOIN TIP PIPETTE BEEF SHORT RIB BRIOCHE BITE
Grilled Sirloin Tip, Rainbow Greens, Pipette Filled With Braised Beef Short Rib, Cotija Cheese, Serrano Pepper,
Raspberry Balsamic Vinegar Chipotle-Lime Sour Cream
SOUTHERN GRILLED CHEESE BITE BACON WRAPPED SHRIMP
Toasted Sourdough Bread, Spicy Pimento Cheese, Applewood-Smoked Bacon, Bloody Mary Cocktail Sauce and
Celery Stalk
MINIATURE SIRLOIN BURGERS
Toasted Brioche Bun, Apple Butter Mayo, Wallaby Cheese, DECONSTRUCTED FRENCH ONION SOUP
Fresh Spinach French Caramelized Onions, Torched Provolone, Herbed
Focaccia, Microgreen
SCARLET SCALLOPS
Red Beet infused Seared Scallop, Grilled Artichoke Heart & WAYNE NELL AND SON
Yellow Tomato Relish and Baby Arugula BRAISED PORK BELLY TACO
Pear Salad, Vanilla Cider Sauce, Flour Tortilla, Mini Pin
FIRECRACKER CHICKEN ROLLS
Chicken Breast, Black Beans, Cheddar & Monterey Jack Cheese JDK’S SIGNATUREMINTED MELON PIPETTE
Rolled with Whole Peppercorns and Served with Chipotle Sweet Honeydew Melon, Mint Leaf, Pipette Filled with Vineyard
Dipping Sauce at Hershey Apple Sangria (GF/V)
LOBSTER MAC & CHEESE FRITTER CRAB BLT SLIDER
Fresh Crab, Applewood Smoked Bacon, Arugula, Lemon Chive
ITALIAN BRUSCHETTA PARMESAN BASIL EDIBLE Aioli, Potato Roll
SPOON
Roma Tomato, Garlic, Oregano, Fresh Mozzarella, Sweet Basil CANDIED BACON SLIDER
Leaves, Parmesan Basil Edible Spoon Candied Bacon, Creamy Brie Cheese, Roasted Apple Raisin
Chutney, Cinnamon Bun Roll
CHICKEN AND WAFFLE CONE
Fried Chicken Bite, Waffle Pizzelle Cone, Chili Butter, BUFFALO CHICKEN SLIDER
Maple Syrup Pulled Chicken, Spicy Red Pepper Sauce, Lancaster Bleu
Cheese, Celery Slaw, Brioche Roll
AHI TUNA ROLLS
Toasted Sesame Ahi Tuna, Mandarin Orange, Cucumber, Snow ROASTED RED PEPPER SHOOTER
Pea Shoot, Ginger Wasabi Vinaigrette (GF/V)
SALAD OPTIONS
TENNISON PHOTOGRAPHY
FRESH HERB BERRY SALAD AUTUMN SALAD
Aquaponic Grown Basil, Mint and Spring Mix Spinach, Diced Butternut Squash, Pomegranate Seeds,
Paired with Fresh Berries, Feta and Topped with a Candied Walnuts, Pumpernickel Croutons,
Limoncello Vinaigrette Champagne Vinaigrette
BABY SPINACH SALAD BABY ARUGULA SALAD
Baby Spinach, Cherry Tomato, Chopped Hardboiled Egg, Thin Baby Arugula, Frisee, Chopped Crispy Pancetta,
Sliced Red Onion Topped with a Warm Bacon and Sweet Toasted Pine Nuts, Red Beet Chips, Smoked
Pepper Vinaigrette Tomato Vinaigrette
CAESAR SALAD
Roasted Hearts of Romain Lettuce, Fresh Grated Parmesan
Cheese, Drizzled, Homemade Croutons With Caesar Dressing
PAGE 12LAUREN FISHER PHOTOGRAPHY
THE CLASSIC
BUFFET DINNER HINGEWORK PHOTOGRAPHY
STATIONED PRESET SALAD
HORS D'OUVRES COURSE
ASSORTED CHEESE DISPLAY Please select one (1) salad option from
Gouda, Muenster, Pepper jack, and Cheddar (PAGE 12)
Served with Grainy and Dijon Mustard, Assorted
Crackers
VERTICAL VEGETABLE CRUDITÉ DISPLAY
Displayed Vertically in Individual Glass Vessels Served
with Lemon Basil and Cucumber Dill Dips
BUFFET STYLE. YOUR WAY.
Please select one (1) of the two entree pairing options below
OPT IO N 1 O PT I O N 2
HONEY GLAZED SALMON MARINATED LOCAL ANGUS STRIP LOIN STEAK
with a Brown Butter Lime Sauce Topped with a Garlic Soy Glaze and Fresh Cilantro and
Garnished with a Lime Wedge (GF)
-Paired with-
-Paired with-
MARINATED GRILLED CHICKEN BREAST
with a Fresh Kiwi Pico De Gallo (GF) PAN SEARED RAINBOW TROUT
Scattered Fresh Ginger, Chili and Spring Onion Garnish
(GF)
STARCH VEGETABLE
Roasted Garlic and Rosemary Mixed Fingerling Potatoes (GF) Fresh Local Seasonal Vegetable Medley (GF)
Mashed Sweet Potatoes with a French Lavender Seasoning Parmesan Crusted Asparagus
(GF)
Roasted Butternut Squash and Shiitake Mushrooms (GF)
Red Pepper Swirled Garlic Mashed Potatoes (GF)
$83 - $89 PER PERSON
*Price range based on guest count and season. This menu collection is only available for guest counts of 125 guests and below.
Please be advised that price is subject to change if guest count falls below our minimum count of 100 guests.*
PAGE 13THE CLASSIC
SERVED DINNER LESLIE GILBERTPHOTOGRAPHY
LESLIE GILBERT PHOTOGRAPHY
3 PASSED SERVED SALAD
HORS D'OUVRES COURSE
Please select three (3) tray passed hors Please select one (1) salad option from
d'oeuvres from (PAGE 12) (PAGE 12)
YOUR DUAL ENTREE.
Please select two (2) protein options from the choices below.
CHICKEN BEEF FISH
CHICKEN BREAST GRILLED SLICED HANGER STEAK GRILLED SALMON
Stuffed with Aquaponic Kale, Feta Misty Creek Dairy Bleu Cheese, Crispy Avocado Butter, Charred Sweet Corn
Cheese and Lemon Zest (GF) Sweet Potato Straws (GF) Relish (GF)
BUTTERMILK BONELESS FRIED GARLIC SOY GLAZED FLANK SEARED RAINBOW TROUT
CHICKEN STEAK Scattered Ginger, Chili and Spring Onion
Honey Pepper Sauce, Aquaponic Micro Aquaponic Cilantro (GF) Garnish (GF)
Greens
BRAISED BEEF SHORT RIB LUMP MARYLAND CRAB CAKE
MACADAMIA CRUSTED CHICKEN Thyme Sauteed Portobello Orange Basil Relish (GF)
BREAST Mushrooms, Gorgonzola, Cabernet
Demi Glaze POACHED HALIBUT
Mango Puree, Spicy Jicama (GF)
Lemon Tarragon Crème Fraiche (GF)
CRISPY AIRLINE CHICKEN BREAST P E T I T E G R I L L E D F I L E T **
Pink Himalayan Salt, Black SEARED SEA BASS **
Local Ricotta Salata, Grilled Artichoke
Peppercorns, Lemon Herb Butter with a Honey Lemon Grass Sauce, and
Relish (GF)
(GF)......ADD $2.50pp. Chive and Carrot Bread Crumbs........ADD
$2.50pp
STARCH VEGETABLE
Roasted Garlic and Rosemary Mixed Fingerling Potatoes (GF) Fresh Local Seasonal Vegetable Medley (GF)
Mashed Sweet Potatoes with a French Lavender Seasoning Parmesan Crusted Asparagus
(GF)
Roasted Butternut Squash and Shiitake Mushrooms (GF)
Red Pepper Swirled Garlic Mashed Potatoes (GF)
$88 - $93 PER PERSON
*Price range based on guest count and season. Please be advised that price is subject to change if guest count falls below ourminimum count of 100 guests.*
PAGE 14LAUREN FISHER PHOTOGRAPHY
THE URBAN
BUFFET DINNER LAUREN FISHER PHOTOGRAPHY
STATIONED PRESET SALAD
HORS D'OUVRES COURSE
ASSORTED CHEESE DISPLAY Please select one (1) salad option from
Gouda, Muenster, Pepper jack, and Cheddar (PAGE 12)
Served with Grainy and Dijon Mustard, Assorted
Crackers
VERTICAL VEGETABLE CRUDITÉ DISPLAY
Displayed Vertically in Individual Glass Vessels Served with
Lemon Basil and Cucumber Dill Dips
YOUR CUSTOM BUFFET.
Please select two (2) protein options from the choices below.
CHICKEN BREAST GRILLED SLICED HANGER STEAK
Stuffed with Aquaponic Kale, Feta Cheese and Lemon Zest (GF) Misty Creek Dairy Bleu Cheese, Crispy Sweet Potato Straws (GF)
BUTTERMILK BONELESS FRIED CHICKEN GARLIC SOY GLAZED FLANK STEAK
Honey Pepper Sauce, Aquaponic Micro Greens Aquaponic Cilantro (GF)
MACADAMIA CRUSTED CHICKEN BREAST BRAISED BEEF SHORT RIB
Mango Puree, Spicy Jicama (GF) Thyme Sauteed Portobello Mushrooms, Gorgonzola, Cabernet
Demi Glaze
CRISPY AIRLINE CHICKEN BREAST
Local Ricotta Salata, Grilled Artichoke Relish (GF) P E T I T E G R I L L E D F I L E T **
Pink Himalayan Salt, Black Peppercorns, Lemon Herb Butter
CURRIED GRILLED CHICKEN BREAST (GF)......ADD $2.50pp.
Cashew Coconut Gremolata (GF)
GRILLED SALMON
PAN ROASTED CHICKEN THIGH Avocado Butter, Charred Sweet Corn Relish (GF)
Blistered Tomato Compote, Aquaponic Basil
LUMP MARYLAND CRAB CAKE
Orange Basil Relish (GF)
STARCH VEGETABLE
Roasted Garlic and Rosemary Mixed Fingerling Potatoes (GF) Fresh Local Seasonal Vegetable Medley (GF)
Mashed Sweet Potatoes with a French Lavender Seasoning (GF) Parmesan Crusted Asparagus
Red Pepper Swirled Garlic Mashed Potatoes (GF) Roasted Butternut Squash and Shiitake Mushrooms (GF)
Smoked Au Gratin Potato, Aquaponic Micro Greens (GF) Caramelized Citrus Tri-Colored Carrots (GF)
Parmesan & Scallion Baked Polenta (GF) Southern Creamy Corn Pudding (GF)
Wasabi & Aquaponic Cilantro Risotto (GF)
$91 - $102 PER PERSON
*Price range based on guest count and season. This menu collection is only available for guest counts of 125 guests and below.
Please be advised that price is subject to change if guest count falls below our minimum count of 100 guests.*
PAGE 15THE URBAN
SERVED DINNER JORDAN DUNBAR PHOTOGRAPHY
4 PASSED SERVED SALAD
HORS D'OUVRES COURSE
Please select four (4) tray passed hors Please select one (1) salad option from
d'oeuvres from (PAGE 12) (PAGE 12)
YOUR DUAL ENTREE.
Please select two (2) protein options from the choices below.
CHICKEN BEEF FISH
CHICKEN BREAST GRILLED SLICED HANGER STEAK GRILLED SALMON
Stuffed with Aquaponic Kale, Feta Cheese Misty Creek Dairy Bleu Cheese, Crispy Avocado Butter, Charred Sweet Corn Relish
and Lemon Zest (GF) Sweet Potato Straws (GF) (GF)
BUTTERMILK BONELESS FRIED CHICKEN GARLIC SOY GLAZED FLANK STEAK SEARED RAINBOW TROUT
Honey Pepper Sauce, Aquaponic Micro Aquaponic Cilantro (GF) Scattered Ginger, Chili and Spring Onion
Greens Garnish (GF)
BRAISED BEEF SHORT RIB
M A C A D A M I A C R U S T E D C H I C K E N B R E A S T Thyme Sauteed Portobello Mushrooms, LUMP MARYLAND CRAB CAKE
Mango Puree, Spicy Jicama (GF) Gorgonzola, Cabernet Demi Glaze Orange Basil Relish (GF)
CRISPY AIRLINE CHICKEN BREAST P E T I T E G R I L L E D F I L E T ** POACHED HALIBUT
Local Ricotta Salata, Grilled Artichoke Relish Pink Himalayan Salt, Black Peppercorns, Lemon Tarragon Crème Fraiche (GF)
(GF) Lemon Herb Butter (GF)......ADD $2.50pp.
SEARED SEA BASS **
OVEN ROASTED SLICED BEEF with a Honey Lemon Grass Sauce, and Chive
CURRIED GRILLED CHICKEN BREAST
and Carrot Bread Crumbs........ADD $2.50pp
Cashew Coconut Gremolata (GF) TENDERLOIN
Local Ricotta Salata, Port Glazed Cherries,
Aquaponic Micro Greens (GF) PAN SEARED SEA SCALLOPS **
PAN ROASTED CHICKEN THIGH
Candied Pork Belly Crumble........ADD $2.50pp
Blistered Tomato Compote, Aquaponic Basil
STARCH VEGETABLE
Roasted Garlic and Rosemary Mixed Fingerling Potatoes (GF) Fresh Local Seasonal Vegetable Medley (GF)
Mashed Sweet Potatoes with a French Lavender Seasoning (GF) Parmesan Crusted Asparagus
Red Pepper Swirled Garlic Mashed Potatoes (GF) Roasted Butternut Squash and Shiitake Mushrooms (GF)
Smoked Au Gratin Potato, Aquaponic Micro Greens (GF) Caramelized Citrus Tri-Colored Carrots (GF)
Parmesan & Scallion Baked Polenta (GF) Southern Creamy Corn Pudding (GF)
Wasabi & Aquaponic Cilantro Risotto (GF)
$98 - $106 PER PERSON
*Price range based on guest count and season. Please be advised that price is subject to change if guest count falls below ourminimum count of 100 guests.*
PAGE 16THE COSMO
UPGRADE MENU
THE COSMO UPGRADE
Includes your selection of one (1) of the design choices below
(A, B, or C). PLUS your selection of one (1) of the late night snack
options at the bottom of the page.
A. ) CE RE MON Y BAC KD ROP B.) BARFRO N T S
Personalize your ceremony design with your choice of a Enhance your cocktail
variety of our ceremony backdrop options fit to match hour with our unique
any theme. After the ceremony, these backdrops can rustic wood or industrial
be used as a photo booth or backdrop for your cake/ metal bar fronts.
sweetheart table! *Style based on availability. Includes barfronts for all
bars at the even. *Style
based on availability.
C.) LO U N GE
Create a welcoming and
comforting ambience for
your guests with one of our
different styled lounges.
Offer includes (1) sofa (2)
accent chairs and (2) end
tables. *Style based on
availability..
LATE NIGHT SNACK OPTIONS
Your selection of one (1) of the following late night snack options.
SMOKED PULLED PORK WAFFLE FLAMING DONUTS
CHICKEN NACHO (GF) Apple Pie and PB&J Flavors Available
SUSPENDED YORK CITY PRETZEL STATION MINIATURE JAR DESSERTS (GF)
Served with Warm Spinach & Artichoke Dip Plus JDK's Signature *Ask About Our Seasonal Flavors
Crab Dip
MINIATURE SIRLOIN PUB BURGER
Candied Bacon, Serrano Beer Cheese, York City Pretzel Bun
ADD $12 PER PERSON TO ANY MENU PACKAGE
*Please be advised that price is subject to change if guest count falls below our minimum count of 100 guests.*
PAGE 17VENUE & CATERING
RATE SHEET LISA RHINEHART PHOTOGRAPHY
VENUE RENTAL RATES
JANUARY - MARCH AND DECEMBER APRIL - AUGUST SEPTEMBER - NOVEMBER
SATURDAYS - $4,500 SATURDAYS - $5,800 SATURDAYS - $6,500
FRIDAYS & SUNDAYS - $4,500 FRIDAYS & SUNDAYS - $5,000 FRIDAYS & SUNDAYS - $6,000
*Price does not include 6% PA sales tax
FOOD/BEV./SERVICE/DESIGN
ALL-INCLUSIVE RATES
JANUARY - MARCH AND DECEMBER APRIL - AUGUST SEPTEMBER - NOVEMBER
CLASSIC BUFFET - $83-$89 PPS CLASSIC BUFFET - $83-$89 PPS (FRI./SUN.) CLASSIC BUFFET - $83-$89 PPS (FRI./SUN.)
CLASSIC SERVED - $88 - $93 PPS CLASSIC SERVED - $88 - $93 PPS (FRI./SUN.) CLASSIC SERVED - $88 - $93 PPS (FRI./SUN.)
URBAN BUFFET - $91 - $99 PPS URBAN BUFFET - $91 - $99 PPS URBAN BUFFET - $94 - $102 PPS
URBAN SERVED - $98 - $104 PPS URBAN SERVED - $98 - $104 PPS URBAN SERVED - $101 - $106 PPS
THE COSMO PACKAGE - $94 - $116 PPS THE COSMO PACKAGE - $94 - $116 PPS THE COSMO PACKAGE - $105 - $118 PPS
*Price does not include 6% PA sales tax
The Bond provides a comprehensive venue & catering proposal that includes a fully developed menu (including hors d’oeuvres, salad
course, assorted breads, dual entrée and accompaniments, coffee and tea service), professional service staff, bartenders, complimentary
guest seating table linens, bar and food station accompaniments including coordinating linens and décor, and full table settings (including
specialty china, glassware, flatware, napkins, votives, salt & pepper, carafes of water).
PAGE 18 7 1 7. 5 8 5 . 0 0 7 1 - T H E B O N D E V E N T S . C O MPRICING WORKSHEET
VENUE INVESTMENT
V E NUE R E NTA L $
S UBTOTA L
SA LES TA X (6 %)
TOTA L V E NUE
I NV EST E M E NT
FOOD/BEVERAGE/SERVICE/DESIGN INVESTMENT
M E NU PAC K AG E S E LECTION # OF GUESTS x $ pps =
T H E COS M O PACK AG E # OF GUESTS x $1 2.0 0 pps =
L I N EN U PGRA D E OPTION
C H A I R U PG RA DE OPT ION
D ES I G N U PGRA D E OPTION
S UBTOTA L
SA LES TA X (6 %)
TOTAL FO O D/ B E V./ S E RV IC E /
D ES I GN INV ESTME NT
7 1 7. 5 8 5 . 0 0 7 1 - T H E B O N D E V E N T S . C O M PAGE 19FAQ'S
POLICIES/PROCEDURES
• Does The Bond Have a Curfew? Event Time Conclusion and Timeline (6hrs)
All events must conclude by 11:00 pm due to the noise ordiance in York.
• Can our guests arrive early to The Bond?
We strive to give each wedding personalized attention and exceptional service. We ask your cooperation by not
having your guests arrive prior to your designated start time. A tentative start time is listed on your contract.
• Is The Bond Heated & Air-Conditioned?
Yes! The Bond is completely tempterature controlled.
• If I am already booked with The Bond, can I tour The Bond any time before my wedding?
You may tour & schedule meetings based on the availablity of The Bond's Director of Events.
• Is The Bond Wedding Wheelchair Accessible?
Yes. The Bond is wheelchair and handicap accessible.
• Can our shuttle buses stay at The Bond during the wedding reception?
Normally we ask that shuttles do not stay at The Bond due to limited parking. However, if there is a lower guest
count, it may be possible if the shuttles can fit in the parking lot.
MY CEREMONY
• Can I have aceremony onsite? Is there an extra fee?
Yes, you can have your ceremony on site. There is not an extra fee for having your ceremony at The Bond.
• If my ceremony is off-site, can I arrive early to take pictures?
You have access to the venue from 10:30 am to 11:00 pm day of the event. Therefore, you are able to come and go
as you please during those hours.
• Can I have mywedding rehearsal at The Bond?
Your on-site rehearsal is included in your ceremony fee depending on availability. Rehearsals are best scheduled
on the Thursday or Friday evening before your wedding. We cannot guarentee availabilty for your rehearsal.
Rehearsals are subject to availability. It is also highly recommended that your officiant be present for your on-site
rehearsal.
• Is my dog allowed at The Bond?
Dogs are allowed at The Bond but must be kept on a leash. They may be used in the wedding but we ask that they
are taken afterwards & not around for the reception.
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MY DECOR
• Will you set up my centerpieces, seating cards, etc.?
Yes. All personal items that are being used will be set up by our staff. We ask that centerpieces are already
assembled and we will place them.
• Can I install my own lights or décor?
Most DJ's have different lighting options which is allowed & will be set up and assembled by them. Decor wise, we
do not allow decor to be adhered to any walls of the building. Suspension of decor from beams in the space must
be approved by The Bond and installed by an insured vendor.
• Are real candles allowed?
Yes.
• Are sparklers allowed?
Yes. Sparklers are allowed to be used on our property outside of the building.
MY VENDORS
• Can I hire my own DJ?
Yes. The Bond does not work exclusively with any DJ company so therefore you are welcome to bring whatever DJ/
band you would like. We do, however, have a preferred vendors list if you are looking for our DJ suggestions.
• When do my vendors eat dinner?
Your vendors are served each course as soon as all guests are served, unless otherwise pre-determined with the
event manager.
MY BAR SERVICE
• Can I bring in my own alcohol? How much should I get question added in?
You are required to provide your own alcohol for all events at The Bond. Our bartenders are required to serve all
of the alcohol behind the bar and cannot work with cash. All bars must be an open bar. We will work with you to
figure out your alcohol quantities and how much should be provided.
• Are Shots Allowed at The Bond?
Under the Pennsylvania standard liquor liability protocols, shots are prohibited at The Bond.
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MY FOOD SERVICE
• Do you accommodate guests with allergies?
The JDK Kitchen & Bakery staff will attempt to accommodate their needs. However, if a guest has severe allergies
to specific food ingredients, the JDK Group reserves the right to not provide special service to this guest.
• Do you accommodate guests with special dietary needs?
The JDK Kitchen & Bakery staff will attempt to accommodate their needs. However, if a guest has severe allergies
to specific food ingredients, the JDK Group reserves the right to not provide special service to this guest.
• Children’s Meals?
Children's meals are available for a discounted price, approximately $19.00 per child. Children's meals consist of:
Pail of veggies (carrots, celery, ranch dressing), chicken tenders, mac & cheese, and apple slices.
• What about minors?
Children over the age of ten (10) but under the legal drinking age of twenty-one (21) are considered minors. Minors
are charged full package price for food, service and enhancements, less a discount for alcoholic beverages.
• Extra Food/Leftovers?
The client has the option of keeping any leftover food items or donating them to a local food bank. If the client is
keeping leftovers, JDK will put it all in containers for the client to take at the end of the night.
• Do I have to feed my vendors?
Yes. We offer discounted vendor meals (approximately $30) for each of your vendors. The vendors you will typically
be responsible for feeding are the photographer(s) and DJ/band.
• When do I choose my menu?
You can choose your menu whenever you feel comfortable doing so. You will be given menu options in our
packages, however, we can make as many adjustments as you want.
• Will there be a menu tasting?
Yes. The JDK Group offers a complimentary group tasting approximately 8 months before your wedding date.
Group tastings occur on scheduled dates for you & your fiance.
• Can I bring in my own cake or dessert?
Yes. The JDK Group does NOT provide cakes & we have limited options for desserts. There is no cake cutting fee &
our servers will serve the cake for you.
• Exclusive Catering Only - Can i use outside catering?
• The Bond works exclusively with The JDK Group and therefore you are not allowed to use an outside caterer. We
do, however, make exceptions for religious & cultural reasons.
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MY FINANCIALS
• Minimum Guest Requirement:
Your minimum guest requirement is established during the booking process and can be referenced on your signed
contract. Children and Vendor Meals do not count towards the minimum guest requirement, but Minors do count
towards the minimum guest requirement. There is a maximum guest count of 250 guests seated comfortably for a
dinner reception in the ballroom.
• How do I make my final payment and when is it due?
Final payments are due 15 business days before the date of the wedding. All final payments are paid by check,
cash, or money order. We do not accept credit card payments. All checks are made payable to The JDK Group.
• Can I use my credit card? - check or cash policy
No. As of right now, The Bond and The JDK Group cannot accept credit card payments. We only accept cash,
check, and money order payments.
MY ADDITIONAL WEDDING DETAIL QUESTIONS
• When is my final count due?
Your Final Count is due 20 business days before the event. After this date, your guest count may increase but
cannot decrease at this point. We recommend setting your RSVP date for your invitations to occur 2 weeks before
this 20 business day mark.
• Can my vendors come see The Bond?
Yes, by appointment.
• Is there any other wedding/events on my day?
No. Your event will be the only event going on at The Bond that day.
• Check in/Check out time?
You will have access to The Bond from 10:30 am to 11:00 pm day of the event.
• Can I utilize the entire property?
Yes.
• Are there any local hotels that provide shuttles?
Yes. The Bond can provide you with our recommended accommodations list that provides location and shuttle
services available.
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• Children of all ages are welcomed guests; however, children under 12 are to be supervised by an adult at all
times. The Bond will not be responsible for the care of or supervision of children.
The Bond will not be held liable for lost, damaged, or misplaced personal belongings of event guests.
• The paying guest is responsible for the safety of all equipment and other property owned by The Bond and is
liable for such if it is lost, stolen, damaged, or misplaced.
• Decorations may not be attached to or adhered in any way to the building inside or out unless approved by The
Bond.
• The Bond has a participating vendors list which is intended to help our clients with that process. With the
exception of our designated caterer, you may select any vendor you choose whether or not they appear on our
participating vendor list.
• Each outside vendor must provide their own equipment to perform the necessary functions of their job
including tables, extension cords, etc.
• You may elect to hire a professional wedding coordinator as The Bond’s representatives will not manage
your outside vendors. It is our pleasure to work with, but not oversee, your outside vendors. The Bond is not
responsible for outside vendors with regard to quality or pricing of services they provide.
• The Bond only permits professional bar service from our exclusive Bond Caterer. This also means wine and/
or other alcohol may not be placed in opened bottles on the tables for consumption. Kegs, bottled beer, wine,
cocktails and cordials are permitted on the property (if arranged through designated caterer) while shots of
alcohol are not.
• All bar service for wedding receptions must be concluded 30 minutes prior to the reception’s end, while sodas,
coffee and tea may remain available during the last 30 minutes of the reception.
• Guests are prohibited from taking alcoholic beverages off the premises during the event. Exceptions are made
for unopened containers if gifted by the paying guest.
• 50% of the venue rental fee is due at the signing of the contract to secure your event date; 3 months before
your wedding date, the remaining 50% of the venue fee is due as well as 75% of the catering costs; 20 business
days before your wedding date, the final payment of the remaining balance is due (25% of the catering costs).
• We accept payment in cash, check or certified check. We cannot accept credit cards.
PAGE 24 7 1 7. 5 8 5 . 0 0 7 1 - T H E B O N D E V E N T S . C O MPHOTO RELEASE
Client’s name: ________________________________ and _________________________________
We, __________________________________________, hereby give The Bond, The JDK Group, and their legal representatives and
assigns, the right and permission to publish, without charge, photographs taken at our wedding.
These photographs may be used in domestic and international photography competitions, publications, including electronic
publications, or in audiovisual presentations, promotional literature, advertising, or in other similar ways.
We hereby warrant that we are over eighteen (18) years of age, and are competent to contract in our own names.
Client Signature: ____________________________________________________
Date: ______________________
7 1 7. 5 8 5 . 0 0 7 1 - T H E B O N D E V E N T S . C O M PAGE 25You can also read
