Weddings at Queen s Landing

Transcription

1 Weddings at Queen s Landing Queen s Landing is the premier catering and entertainment venue on Lake Norman. Our goal is to make every aspect of your special occasion memorable. Our event planning staff will address even the smallest of details with the same level of care to make your wedding a stress-free affair. Our Chef and Catering Director will work closely with you to ensure that your special day will be talked about for years to come! Queen s Landing has numerous venues that can be adapted to any event you desire. We can assist you with all of your pre-wedding events, including rehearsal dinners, bridesmaid luncheons, and bachelor or bachelorette parties. We can entertain the largest events as well as the most intimate occasions. If you can dream it, we want to make it happen for you River Hwy, Mooresville, NC

2 Venues at Queens Landing The Lady of the Lake Our 93 foot luxury yacht provides a wonderful setting for your floating celebration festivities. She features two enclosed floors, each with fully-equipped bars, and an open balcony on the upper floor which provides for beautiful views of the lake. From a four-course plated dinner to a grand buffet, we can customize a menu to suit the needs of as many as 100 guests. Cruise: $1200 per hour (2 hour minimum); Shore Reception: $600 per hour (1 hour minimum) The Catawba Queen Our Mississippi Paddlewheel vessel features an open upper level perfect for an outdoor affair. A Chef-served buffet or creative hors d oeuvres selection provides a gourmet accompaniment to your special occasion. Cruise: $1000 per hour (2 hour minimum) Shore Reception: $500 per hour (1 hour minimum)

3 Additional Venues Lakeside Gazebo Our waterfront gazebo provides a beautiful and tranquil venue for your more intimate ceremony and reception. $150 per hour; $5 per chair set up/breakdown fee Lakeside Vista Ball Room Our spacious banquet room with private entrance and facilities offers a breathtaking view of Lake Norman as the background for your indoor event. An ornate wood bar and our professionally trained bartenders will provide you with all of your beverage needs. As many as 150 of your guests can be treated to an amazing experience featuring a menu limited only by your imagination. $250 per hour Larger Events and Weddings We are flexible and will adapt to the size of event that you want, because we want to make you happy!

4 Additional Wedding Services Queens Landing is a full service and event planning company. Our approach is unique. We not only plan and cater the event; we implement creative and elegant touches that will make it an unforgettable occasion. Our attention to detail, personal service and custom classic style guarantee that your event will be talked about for years to come. We offer distinct style and design touches that will exceed all of your event planning needs. Our professionally trained staff and event coordinator are willing to help you in implementing and planning the following services for your special occasion: Professional wedding coordination of the entire event Personal assistant the day of your event Colors, themes, and innovative ideas for the special day A Captain to perform your ceremony Floral package ordered, delivered, and placed Live band music or DJ music Photographer with wedding album Pre-wedding tasting for four people Limousine service from Queens Landing First night accommodations with chocolate dipped strawberries, bottle of champagne, and a hot breakfast First anniversary dinner on the yacht Your wedding and reception is a celebration of a lifetime. You deserve everything exactly the way you want it. Queens Landing can help make your Dream Wedding a reality. We offer a full range of services for your special day. Our Chef will be happy to work with you and create a memorable menu for your special occasion. Pricing is based on your choices.

5 Beverage Packages Our professionally trained bar staff will attend to you and your guests with friendly and quick service all throughout your hosted event! SILVER PACKAGE CASH BAR A cash bar requires guests to pay for their own alcoholic beverages on consumption. All tabs and gratuity will be distributed amongst guests on an individual basis. GOLD PACKAGE LIMITED HOST BAR A limited host bar allows your guests to order from a specific selection of wines, beers, and spirits and/ or a limited tab with 18% gratuity that you have selected prior to the start of the event. The final bar tab is based on consumption and is paid by the event host at the conclusion of the event. PLATINUM PACKAGE HOSTED BAR A host bar allows your guests to order from the full array of wine, beer and spirits available at Queen s Landing. The final bar tab is based on consumption and is paid by the event host at the conclusion of the event. Non-Alcoholic Sweet and Unsweet Tea Soft Drinks Coffee Water A Fluted Champagne Toast $4.50 per guest Liquor Smirnoff (Vodka) Jim Bean (Bourbon) Jack Daniel s (Whiskey) Jose Cuervo (Tequila) Bacardi Superior (Rum) Gordon s (Gin) Dewar s White Label (Scotch) Ultra-Premium Brands (Add $5 per person) Absolut (Vodka) Grey Goose (Vodka) Johnny Walker Black Label (Scotch Whiskey) Crown Royal (Canadian Whiskey) Cazadores Reposado (Tequila) Tangueray (Gin) 10 Cane (Rum) Maker s Mark (Bourbon) Domestic Beer Bud Light Michelob Ultra Budweiser Yuengling Landshark Craft & Imports Beer Blue Moon Sierra Nevada Pale Ale Samuel Adams Boston Lager Angry Orchards Stella Greenman Porter Duck Rabbit Milk Stout Corona Extra

6 Menus *Menu can be customized to your preference and dietary restrictions.* Kings Feast CLASSIC WEDGE SALAD draped with a combination of bacon bits, tomatoes, red onions, creamy blue cheese dressing, and balsalmic syrup MIXED SEASONAL VEGETABLE MEDLEY GRILLED SALMON FILLET enhanced by a white wine lemon dill butter sauce PENNE PASTA tossed with wild mushrooms, spinach, and ovenroasted tomatoes, in a light-roasted garlic parmesan cream sauce HERB-ROASTED ROSEMARY POTATOES SLOW-ROASTED PRIME RIB OF BEEF enhanced with garlic and herbs. Served with au jus and creamy horseradish sauces on the side KANSAS CITY STYLE SPARE RIBS tender pork ribs glazed with our Queen s Landing Barbeque sauce CHOCOLATE FOUNTAIN FONDUE with strawberries, bananas, pineapple, marshmallows, and poundcake (Additional dessert selection is available) $75 per guest Queens Banquet CLASSIC CAESAR SALAD crisp romaine, tomatoes, croutons with a creamy garlic lemon parmesan dressing SEASONAL GARDEN VEGETABLE MEDLEY HERB GRILLED CHICKEN BREAST accented by a mushroom Marsala sauce PAN-SEARED SALMON FILLET enhanced with a lemon dill white wine butter sauce SMASHED RED-SKINNED POTATOES with roasted garlic and a touch of cream and chives BAKED LASAGNA PRIMAVERA with grilled vegetables, three cheeses, and a zesty marinara sauce CHOCOLATE FOUNTAIN FONDUE with strawberries, bananas, pineapple, marshmallows, and poundcake (Additional dessert selection is available) $65 per guest

7 Menus THE DEEP SOUTH BABY GREEN SALAD with garden vegetables, cheeses, croutons, and a selection of dressings JUMBO SHRIMP AND CHEESY GRITS THE BIG SOUTHERN FRIED CHICKEN CREAMY RED-SKINNED POTATOES ROASTED CORN, BLACK BEANS, AND PEPPERS BACON BRAISED COLLARD GREENS HOUSEMADE FLUFFY CORN BREAD whipped honey butter AN ARRAY OF HOUSEMADE DESSERTS $49 per guest SOUTHERN COMFORT BABY GREEN SALAD with garden vegetables, cheeses, croutons, and a selection of dressings HOUSE SMOKED PORK BBQ SOUTHERN BUTTERMILK FRIED CHICKEN BBQ BAKED BEANS TOPPED WITH BACON COUNTRY STYLE CREAMY MAC & CHEESE HOUSEMADE FLUFFY CORN BREAD whipped honey butter AN ARRAY OF HOUSEMADE DESSERTS $39 per guest PRE-WEDDING TASTINGS $75 for two people. Two-week notice requested.

8 Appetizers and Platter Displays COLD STATION JUMBO SHRIMP COCKTAIL served with a zesty Absolut Vodka Cocktail sauce (Vodka can be omitted) SMOKED SALMON served on corn meal blinis and topped with créme fraiche and caviar CHICKEN WALDORF SALAD with dried cranberries, apples, and walnuts, served in Belgian endive A VARIETY OF HAND-ROLLED SUSHI including California, Crab and Avocado, and Tuna and Cucumber Rolls, served with wasabi, pickled ginger, and soy sauce SMOKED FILET MIGNON sliced and topped with caramelized onions, blue cheese, and balsalmic syrup, served on herb crostini ASPARAGUS WRAPPED IN PROSCIUTTO brushed with a port wine glaze SEASONAL PEPPERED OYSTERS served on the half shell with a zesty Cocktail, lemon butter, or mignonette sauce BLACK OLIVE TAPENADE topped with roasted peppers and capers, served on truffle goat cheese crostini MINI MAINE LOBSTER ROLLS fresh lobster salad served on Hawaiin rolls TUSCANY STYLE TOMATO AND BASIL BRUSCHETTA served on Parmesan Crostini *Prices vary* HOT STATION MINI MARYLAND LUMP CRAB CAKES served with lemon Old Bay crema ASIAN GRILLED CHICKEN AND PINEAPPLE SKEWERS enhanced by a Thai satay sauce HERB ROASTED LAMB CHOPS served with minted lamb jus NC BBQ PORK SLIDERS served with coleslaw on mini brioche buns CUBAN SANDWICH BITES sliced roast mojo pork, ham, swiss cheese, pickles, and mustard, served on toasted Cuban bread MINI SPANAKOPITA Greek pastries filled with spinach and feta cheese, served with Tzatziki sauce BACON-WRAPPED SCALLOPS with a mustard, brown sugar Bourbon glaze OYSTERS ROCKEFELLER baked oysters topped with a rich spread and parmesan stuffing PAN-SEARED SALMON CAKES with a honey Dijon dressing and micro greens CRISPY COCONUT SHRIMP with sweet chili sauce JACK S JUMBO WINGS served with a spread of sauces, cool dips, celery, and carrots BAKED CLAMS CASINO enhanced with a bacon, vegetable, and cheese stuffing

9 Appetizers and Platter Displays PLATTERS IMPORTED AND DOMESTIC ARTISANAL CHEESE SELECTION ASIAN CHICKEN STIR FRY WRAPS plattered with fresh berries, dried fruits, assorted nuts, crackers, and crostini FRESH GARDEN VEGETABLE CRUDITE a wide array of garden vegetables, served with Buttermilk Ranch, Chunky Blue Cheese, and tzatziki sauces SEASONAL FRESH FRUIT AND BERRIES beautifully presented and accompanied by berry and cinnamon yogurt sauces salami, prosciutto, sopressata, mortadella, marinated grilled artichokes, roasted peppers, mushroom salad, olives, pickled onions, pepperoncini, capers, and Italian cheeses creamy guacamole, zesty hummus, and fire-roasted salsa accompanied by crostini, pita, and tortilla chips COCKTAIL MEATBALLS mini beef meatballs tossed in our dark beer BBQ sauce TRI-COLORED CHEESE TORTELLINI CARBONARA tossed with prosciutto, peas, and mushrooms, in a parmesan cream sauce PENNE Å LA VODKA Quill pasta tossed in a light pink tomato sauce enhanced with basil and a shot of vodka TUSCANY TABLE THE SERENDIPITY a savory blend of tender chicken, crisp vegetables, and spices, accompanied by crisp lettuce cups and a variety of garnishes, condiments, and samples WHIPPED CAROLINA BLONDE POTATOES accompanied by a wide variety of toppings, cheeses, condiments, and sauces customized to your liking and served in Martini glasses CHEF SLICING STATION select from the specialties: bourbon glazed ham, herb-roasted pork loin, rosemary leg of lamb, butter basted roasted turkey breast, and slow-roasted prime rib, accompanying sauces and sides. *Prices vary*

10 General Policy Information FOOD POLICY All food items are prepared by Queen s Landings superb culinary team. Suggested menus are available and can be customized per your request. Outside food is not allowed with the exception of cakes. CAKE CUTTING FEE Outside wedding cakes have a cutting fee of $25. DEADLINES A final count of guests is required fifteen days prior to your event. A preliminary number is required at the time of booking. GRATUITY All menus include an 18% gratuity fee and a required 6.5% sales tax. BEVERAGE SERVICES All venues, the banquet room, the boats and restaurant full-service beverage stations. A photo ID is required by guests for alcoholic beverages. Alcoholic beverages are not permitted to be brought on by the property. HEALTH REGULATIONS No smoking is allowed on the boats. LIABILITY Queens Landing reserves the right to inspect and control all private functions. Queens Landing does not assume responsibility for personal property.

11 General Policy Information BOOKING POLICIES A 50% deposit is required within five (5) days of booking an event. The balance is to be paid in full within 30- days prior to the event date. If an event is booked less than 15-days prior to the event, full payment is required. CANCELLATION POLICY 50% Refund on amount paid (60-days prior to event) 25% Refund on amount paid (30-days prior to event) No Refund on amount paid (less than 30-days notice) PAYMENT METHODS Queens Landing accepts most forms of payments. A $35 additional fee applies to any returned checks. PREFERRED VENDOR LIST Queens Landing maintains a Preferred Vendor List of florists, photographers, videographers, DJ s, limosine services, and bakeries. HOLIDAYS Queens Landing is closed on some major holidays. Please call for scheduling. PROPERTY DAMAGE OR EXCESSIVE CLEANUP The booking party is responsible for any property damage or cleanup above normal use. Nail holes, tape or other adhesive materials should not be used in the banquet room or boats. Sparklers could cause harm to boats and are prohibited. Confetti and bird seed is prohibited. SAFETY Anyone acting in a way that endangers others will be asked to vacate the property. No one is allowed to jump off of any vessel. Anyone doing so will be arrested by the local authorities. While aboard one of the vessels, the Captain is in total control and can call authorities along the Lake Norman shoreline for arrests. There are pre-designated sites for medical emergency stops.

12 Wedding Day To-Do List BRIDE S TO-DO LIST Twelve months before... Purchase your gown. Select a wedding date. Choose your bridesmaid and flower girl. Determine the approximate number of guests. Reserve the church and reception site. Select a color scheme for your wedding. Reserve your florist, photographer, musicians/disc jockey, videographer. Nine months before... Meet with the wedding officiant. Begin the guest list. Register with the gift registries at your favorite stores. Six months before... Order your wedding invitations, thank you cards, ceremony programs. Make reservations for your honeymoon. Select and order your wedding rings. Three months before... Start taking dance lessons for first dance (Father/Daughter; Groom/Mother too). Make transportation arrangements for the wedding day. Arrange to have first fittings for both you and your attendants. Order your wedding cake. Make a beauty salon appointment for you and your bridal party. Eight weeks before... Address and mail your invitations. Select gifts for your attendants and the groom. Check on out-of-town guests reservation needs. Make the final floral arrangements. Three weeks before... Have your final fitting, Bring gown accessories. Obtain marriage license. Make sure the photographer, videographer, and musicians or disk jockey have their request lists. Have your hair styling consultation Write out the place cards. Purchase or create the reception party favors. One week before... Inform caterer of the final number of guests. Emphasize the date and time of the rehearsal to your bridesmaids and flower girl. Finish packing for your honeymoon. GROOM S TO-DO LIST Twelve months before... Choose your wedding party. Help select the ceremony and reception locations. Nine months before... With your fiancée, visit the wedding officiant. Start your guest list. Visit a travel agent to discuss honeymoon destinations. Help select registry gifts. Six months before... Make reservations for your honeymoon. Three months before... Give your fiancée your completed guest list. Select the attire for yourself and your groomsmen. Eight weeks before... Select gifts for your groomsmen and the bride. Pick up wedding rings. Make hotel reservations for out-of-town guests. Assist in the selection of floral arrangements. Make final rehearsal dinner arrangements. Three weeks before... Obtain marriage license. Finalize transportation. Confirm honeymoon reservations. Emphasize the date and time of the rehearsal to your attendants. Send rehearsal dinner invitations. One week before... Prepare any necessary payments for the presiding official, musician disc jockey, organist, singer, etc.