Weddings at the Radisson Hotel Fargo

Discover the magic at the Radisson in downtown Fargo for your wedding needs! Unique to any other area hotel, the Radisson offers an intimate setting in our Cityscape Ballroom with spectacular views of downtown Fargo. Our ballroom provides seating for up to 280 guests with additional space for groups over 280 people. Our goal is to ensure the Bride and Groom, along with their guests, experience a forever lasting memory. Contact our sales department at 701.232.7363 to check your date availability today!

Our Sales Team:
The Radisson Sales team is made up of 3 wonderful ladies! Jess Fredette is our Director of Sales, she has been with the Radisson Fargo for 9 years. She handles the bookings of our large conventions and conferences, blocks of sleeping rooms, and corporate sleeping room rates. Bridgit Moszer and Emily Mayo are the Convention Sales and Service Managers. They handle the bookings of wedding receptions, mettings, social events, reunions, graduations, off-stie catered events, and corporate drop-offs. They, also, in conjuction with our amazing Executive Chef, and outstanding Banquet Manager, plan the events that take place both at the hotel and off-site. Feel free to contact them via phone or email with any questions you have!
bmoszer@radissonfargo.com
emayo@radissonfargo.com
701.232.7363

Tuesday, December 15, 2009

New Years Eve Menu!

Our New Years Eve menu has been released! It's full of all the yummy things you could hope for! Call 701.232.7363 or Passages Cafe directly at 701.271.7717 to make your reservations then join us at 9 pm in Perspectives Lounge for Cousin B!!
Appetizers
  • Golden Calamari with Spicy Tomato Sauce and Basil Aioli
  • Mango Ceviche Napoleon
  • Baked Brie with an Orange Gastrique
Soup
  • Shrimp Bisque with Pernod and Fennel Frons
  • Roasted Squash and Granny Smith Apple
Salad
  • Arugala with Warm Herbed Goat Cheese and Stone Ground Mustard Apple Cider Vinaigrette
  • Belgian Endive with Honey Crisp Apples and Candied Walnuts with Djion Vinaigrette
  • Grilled Flat Bread with Boursin Cheese, Bitter Greens and Duck Confit Vinaigrette
Main Course
  • Gnocchi in Butternut Squash Cream and Toasted Pistachios
  • Beef Tenderloin with Wild Mushroom and Lavender Reduction paired with Rosemary Sweet Potato Gallette
  • Herb Roasted half Chicken with Tarragon-Dijon Mashed Potatoes
  • Pan Seared Sword Fish with a warm Tomato-Fennel Coulis served over Saffron Basmati Rice
  • Lobster and Spinach Risotto with Parmigiano Reggiano
Dessert
  • Chocolate Pot au Creme
  • Poached Pear, Cinnamon Gillato with Pecan Tuilles
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