Lionscrest Manor

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603 Indian Lookout Rd.
Lyons, CO, 80540
[View Map / Directions]
303 823-5337
Category: Sites
  • Seating Capacity: Up to 250
  • Site Fee: $2,500 - $9,500
  • Allows Outside Catering: yes
  • Price Range: N/A
  • Allows Outside Alcohol: yes
  • All Inclusive Packages: yes
  • Outside Ceremony Capability: yes
  • Inside Ceremony Capability: yes
  • Outdoor Event Space: yes
  • Getting Ready Areas: yes
  • Guest Accommodations: nearby
  • Professional Coordinator Required: no


In Colorado, when you think of weddings, you inevitably picture the majestic grandeur of the Rocky Mountains. Lionscrest Manor, located in Boulder County and just minutes from Denver, offers you and your guests unparalleled elegance and serenity at their luxurious 35 acre Victorian Estate.

From the opulent Grand Ballroom, with floor to ceiling windows and French chandeliers, guests can watch the sun set behind Longs Peak and Mt. Meeker. You might take a tour of the panoramic skyline deck which offers a full view of the meadow and surrounding sandstone formations. Wherever you may go, you will find yourself transported from the ordinary to the extraordinary. At Lionscrest Manor, where nature meets nurture, you will be greeted with the class and charm that you should expect for your momentous occasion.

Whether you are looking for a small and intimate garden party of 20, or a grand and romantic event of 250, Lionscrest Manor offers you choices at every turn. Their unique facility and staff are committed to service and support. This allows you the optimum experience in creating your own distinct and memorable event.

Greens Point Catering will customize your menu to meet your needs and budget. Call them today to arrange a complementary tasting at (303) 772-2247.

Sample Menu

First Course- Mini International Cheese Platter with Crostini, Apples and Figs.

Second Course- Eggplant Napoleon with Fried Lotus Root 
Layers of Japanese Eggplant, Basil Pesto Seared Roma Tomatoes
and Honey Goat Cheese, Roasted Red Pepper Coulis
and Fresh Basil Leaf.

Third Course- Baby Spinach Salad with Fried Goat Cheese,
Shallots and Tomatoes with a Warm Balsamic and Pancetta Vinaigrette.

Fourth Course- Lemon Sorbet and Candied Citrus Zest.

Fifth Course- Thyme Seared Mahi Combination Plate 
Avocado, Tomato and Lump Crab Meat- Served with a 
Fresh Cilantro Lime Salsa. Garlic Whipped Mashed Potatoes,
Grilled Red Pepper and Balsamic Glazed Zucchini. 
Rosemary Grilled Petite Filet of Tenderloin with 
Porcini Mushrooms and Beurre Blanc.

Sixth Course- Espresso Poached Pear Crème Brulee with a 
Dark Chocolate Spoon.

*menu provided by Greens Point Catering

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