| COCKTAIL HOUR |
Land's end offers you and your guests our undivided attention, Having one event at a time leaves the options endless!
Throughout your cocktail hour we will pass seasonal cocktails to your guests, from frozen tropical drinks in the spring and summer to warm apple cider and hot chocolate in the fall and winter
Our hors d'oeuvres are handmade from only the freshest ingredients elegantly served to you and Your guests butler style |
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| HOT HORS D'OEUVRES |
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Sliced Filet Mignon on Seasoned Baguettes* |
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Miniature Chicken Cordon Bleu |
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Shrimp and Scallop Scampi Brochettes |
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Grilled Marinated Baby Lamb Chops* |
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Spinach and Feta Cheese Purses |
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Wild Mushroom Crisp with Port Wine Glaze and Goat Cheese Garnish |
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Japanese Breaded Shrimp with Mango Chili Sauce |
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Tequila Grilled Shrimp with Apple and Radish Slaw |
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Kobe Slider with Pickle Chip* |
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Pulled Chicken with Cheddar and Cornbread |
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Duck Breast In Phyllo with Fig and Ginger Jam* |
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Fresh Mozzarella Carozza |
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Crab Cakes New Orleans |
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Baked Clams Casino |
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Tartlets Primavera |
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Seasonal Bisque |
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| COLD CANAPÉS |
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Eggplant, Sun-Dried Tomatoes and Fresh Mozzarella |
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Lump Crab and Sun-Dried Tomatoes on Seasoned Baguettes |
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Sashimi Tuna with Creamy Ginger and Wasabi* |
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TUSCAN STYLE ANTIPASTO TABLE
An Elaborate Display of Seasonal Vegetable Crudites with Buttermilk Peppercorn Dip |
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Italian antipasto items, to include: |
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Soppresatta, Pepperoni, Salami, Grilled Eggplant & Squash, Roasted Peppers, Artichoke Hearts, Olives and Sun-Dried Tomatoes In Olive Oil & Garlic |
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Traditional Salads Including: |
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Hummus with Pita Points, Fresh Mozzarella with Pesto, Vine Tomatoes & Feta Cheese, Tabouli and Roasted Wild Mushrooms With Balsamic Glaze |
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International Cheese Display |
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Aged Provolone, Havarti Dill, Port Salute, Spicy Pepper Jack, Sharp Cheddar and Baked Brie En Croute, A Seasonal Fruit Display, Sliced Baguettes, Bread Flats And Crackers |
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| COCKTAIL STATIONS (Select Four of the Following Stations) |
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Gourmet Pasta Station (Select Two Pastas) |
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Penne Ala Vodka with Fresh Tomato Cream Sauce, Mushrooms and Prosciutto
Cavatelli Au Poive Filet Mignon, Wild Mushrooms and Gorgonzola Au Poive Sauce
Farfalle in a Light Garlic Sauce with Shrimp and Broccoli
Orecchiette with Broccoli Rabe, Sweet Italian Sausage, Garlic and Olive Oil
Cavatappi Bolognese Ground Beef, Pork and Sausage in a Hearty Plum Tomato Sauce |
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| Your Pasta Selections will be Accompanied By: Cheese Ravioli Marinara, Mussels Fra Diavolo, Focaccia Bread & Garlic Knots, Grated Parmesan, Hot Red Pepper and Fresh Mozzarella with Tomatoes, Basil, Olive Oil and Balsamic Vinaigrette |
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| CARVING STATION (Select One Carving Entree and Its Accompaniments) |
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Roasted Vermont Turkey |
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Served with: Apple Walnut Stuffing, Cranberry Compote, Giblet Gravy and Corn Muffins |
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New York Roast Sirloin |
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Served with: Creamy Horseradish Sauce, Frizzled Onions, Creamed Spinach and Sauteed Button Mushrooms With Grilled Asparagus |
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Roast Loin of Pork |
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Served with: Warm Potato Salad, Red Cabbage and Warm Apple Chutney |
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| PACIFIC RIM STATION (Select Two) |
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Chicken with Peanut Sauce, Broccoli and Peppers
Steamed Asian Dumplings with Hoisin Sauce
Ginger Glazed Sea Scallops over Asian Vegetables
Spicy Shredded Beef over Lo Mein Noodles
Thai Stir-Fried Chicken with Pea Pods and Shiitake Mushrooms |
| Your Dishes will be Accompanied By: Egg Rolls, Crispy Noodles, Thai Cucumber Salad and Fried Rice |
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| SPANISH STATION |
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Includes: Paella - Mussels, Clams, Shrimp and Chicken served with Saffron Rice and Chorizo |
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(Select One Additional Spanish Entree) |
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Grilled Skirt Steak with Garlic, Cilantro and Cracked Pepper*
Grilled Chicken with Tomatillo Sauce
Roasted Pork with Cilantro, Tequila and Lime
Sauteed Veal with Asparagus, Mushrooms, Cilantro and Roasted Yuca |
| Accompanied By: Fried Plantains, Baskets of Tri-Colored Tortilla Chips, Assorted Salsas, Fresh Guacamole and Sour Creame |
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| MASHED POTATO BAR |
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Mashed Potatoes
Maple Infused Sweet Potato |
| Accompanied By: Cheddar Cheese, Chilli, Apple Cured Bacon, Crispy Onions, Home Style Gravy, Brown Sugar and Marshmallows |
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| CARIBBEAN GRILL STATION (Select Two Caribbean Dishes) |
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Mojito Marinated Grilled Chicken
Skewers of Grilled Prawns and Vegetables
Pau Hana Spicy Grilled Chicken with Fresh Ginger
Marinated Pork Carved to Order
Deep-Fried Macadamia Encrusted Mahi Fingers |
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| Your Selections will be Accompanied By: Soba Noodles and Chayote Salad with Tomatoes |
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| BAVARIAN STATION (Select Two Caribbean Dishes) |
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Including Bratwurst, Knockwurst and Kielbasa Carved to Order |
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Accompanied By: Spaetzle, Pierogies and Red Cabbage |
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| CREPE STATION (Select Two Crepe Fillings) |
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Spinach and Asiago
Roasted Tomato and Fennel
Crab and Taso Ham
Chorizo and Potato
Turkey, Sun Dried Cranberries and Root Vegetables |
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| Surrounded By: Artisan Breads |
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| MOJITO STATION |
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Pomegranate, Mango and Traditional Mojitos |
| Offered With: Cuban Sandwiches, Tortilla Chips, Guacamole, Sweet Plantains and Pico de Gallo |
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| AMERICAN GRAFFITI STATION |
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A Trio of Beef, Turkey and Sausage Sliders*
Classic Macaroni and Cheese |
| With All the Trimmings of: American & Gorgonzola Cheese, Frizzled Onions, Crisp Bacon, Gherkin Smear, Spicy Brown Mustard, Jalapeno Spiked BBQ and Sour Dill Pickles |
| All of our Cocktail Stations are Fully Replenished Throughout your Cocktail Hour. If you have Any Special Requests Just Ask and we will do Our Best to Accommodate you |
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| FIRST COURSE (Please Select One) |
| STEAK HOUSE SALAD |
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Crisp Romaine Lettuce and Hearts of Iceberg, Crumbled Gorgonzola, Dried Apricots, Cherry Tomatoes and Pecans with Cracked Black Pepper and Balsamic Vinaigrette |
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| CAESAR SALAD |
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Crisp Romaine Lettuce Tossed with Our Caesar Dressing Served with Mesquite Grilled Chicken Breast and Parmesan Cheese |
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| ITALIAN SALAD |
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Baby Field Greens Tossed with Aged Balsamic Vinaigrette Topped with Fresh Mozzarella and Vine Ripe Tomatoes |
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| PARTY SALAD |
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Assorted Greens with Crumbled Bleu Cheese, Walnuts and Sliced Gold Empire Apples Served with Vinaigrette Dressing |
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| SECOND COURSE (Please Select One) |
| GRILLED PEACH WITH NUT ENCRUSTED MASCARPONE |
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with a Port Wine Reduction, Balsamic Glaze and Mache |
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| FLASH FRIED SHRIMP |
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Served on a Bed of Mediterranean Rice Accompanied by a Blackberry Coulis |
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| TEKKA PLATTER |
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Seared Sesame Tuna, Wakame Salad with Wasabi Cream, Soy Glaze and Pickled Ginger * |
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| PORTABELLA SORRENTINO |
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Grilled Portabella Mushroom, Crispy Eggplant, Prosciutto, Baby Spinach and Fontina Cheese Nestled in a Pomodoro Sauce |
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| IN LIEU OF FIRST AND SECOND COURSE - COMBINATION COURSE (Please Select One) |
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Five Varieties of Mushrooms Accented by White Beans and Boursin Cheese Wrapped in Phyllo and Accompanied by Mixed Greens, Frisee and Dijon Dressing |
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| PAN SEARED MARYLAND CRAB CAKE |
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Maryland Lump Crab Topped with Frisee and Mache, Accompanied by Asian Slaw and Red Pepper Remoulade |
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| SWEET ONION WAFFLE |
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Waffle Served with Warm Mozzarella Layered with Prosciutto and Beefsteak Tomato Accompanied by Micro Greens with Basil and Sun-Dried Tomato Oil |
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| MAIN COURSE ENTREES (Please Select Three) |
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Filet Mignon - Porcini Dusted Filet with a Gorgonzola Au Poivre Sauce, White Truffle Mashed Potato and Asparagus* |
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Caribbean Spiced Chicken - Topped with Roasted Mango Sauce, Cilantro Mashed Potatoes and French Beans |
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Herb Roasted Chicken - Boneless Breast of Chicken, Rubbed with Fresh Herbs Served with Creamy Risotto with Sweet Peas, Bacon and Asparagus |
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Grilled Center Cut Pork Chop - on a Bed of Caraway Sauerkraut with Haricot Verts and Mushroom Risotto Cake, Finished with an Apple Brandy Sauce |
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Shrimp & Lobster Crepe - Succulent Lobster and Shrimp Crepe with Asparagus Served on a Bed of Sauteed Spinach with a Sherry Curry Sauce |
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Crispy Shrimp and Salmon - With Spicy Orange Glaze, Shiitake Mushrooms, Snap Peas and Sticky Rice |
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Diver Scallops and Shrimp Au Gratin - Creamed Spinach with Taso Ham and Smoked Gouda Accompanied by Mascarpone Polenta |
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East End Braised Duck - Sliced Breast and Confit of Duck, Au Jus, Shiitake Mushrooms, Snap Peas Along Side Pappardelle Pasta with a Wild Mushroom Pate Topped Crostini |
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| VEGETARIAN ENTRÉES (Select One) |
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Vegetarian Lasagna - Grilled Vegetable Lasagna Served with Plum Tomato Sauce |
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Wild Mushroom Torte - Six Varieties of Wild Mushrooms Layered Over Le Roule Cheese Served in a Deep Dish Whole Wheat Crust |
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All Entrees are Served with Assorted Dinner Rolls and Butter Rosettes |
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| DESSERT |
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Lovin' Oven will Provide your Custom-Designed Wedding Cake - Luscious Fillings and Lavish Decorations are Available for you to Choose From! Provided by our Own “Audrey’s Fine Baked Goods” |
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A Slice of your Wedding Cake Served with: A Sweet Puree and a Chocolate Dipped Strawberry will be Presented to Each Guest |
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Accompanied by a Station of: - Warm Apple Strudel with Vanilla and Chocolate Ice Cream |
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International Coffee and Cordial Bar - Espresso, Cappuccino and Assorted Cordials Fresh Brewed Regular and Decaffeinated Coffee Regular and Assorted Herbal Tea’s |
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| LIQUOR SERVICE |
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Liquor Service Our Premium - Selection of Top Shelf Liquor will Leave Each and Every One of Your Guests Satisfied. From Grey Goose Vodka and Bombay Sapphire Gin to Johnny Walker Black, our Liquor List Seems Endless. Champagne and a Selection of House Wines, Frozen Tropical Drinks, Winter Warmers, Domestic & Imported Beers, Assorted Juices, Sodas, Bottled and Sparkling Water |
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As a Farewell - Signature Chocolates Will be Offered to your Guests as they Exit for the Evening |
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| AMENITIES |
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Land’s End Provides Decorative Seashell Bowls with Votive Candles to Compliment the Center of your Cocktail Tables. Votive Candles are also Available to Accent your Dinner Tables During the Reception. Escort and Directional Cards, Personalized Menus Displayed on your Reception Tables. A Wide Variety of Custom Linens to Choose From for your Reception Including the Option of a Slip Cover on the Chairs. Amenity Baskets in the Restrooms Stocked with all the Forgotten Necessities |
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| SERVICE STAFF |
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The Following Service Staff will be Provided to Make your Wedding Day a Dream Come True: Maitre D’ and Captain to Over See your Affair, Bridal Attendant to Assist your Every Need,A Team of Professional Wait staff to Ensure your Guests are Exceptionally Well Serviced, One Bartender for Every Fifty Guests, Parlor Maids for Restrooms and a Coatroom Attendant. |
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In Addition to Guarantees: Any Vendors that Stay the Duration of the Event are Served Dinner, Non-Recommended Vendor Fee is $50.00 Per person, if the Vendor is Recommended by Land’s End the Fee is then Reduced to $25.00 Per Person. Pricing for Children Ages 6-12 is 50% off - Children Under 6 Years of Age are no Charge for the 1st Five, any Additional are $10.oo per Child.
Hospitality & Ceremony on Site available $1,000.00 This Adds an Additional Hour to Your Affair
20% Administrative Fee and Local Sales Tax will be added to your Final Bill |
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| *As Per the Department Of Health : This Menu Item Consists of, or contains meat, fish, shellfish, or fresh shell eggs that are raw or not cooked to proper temperature to destroy harmful bacteria and/or virus. Consuming raw or undercooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions |
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| ** Menu items and prices are subject to change without notice. |