XOXO

$120pp for Saturday night, April 27, 2002 at Lands End. Minimum guarantee of 185.

you're going to hear all different prices based on the reception locations.

I do not mind answering:

I am getting married at Coral House

Sat night in Sept 03. I am paying $79 pp.

Coral House offers a very generous package, lots of food that is excellent. Centerpieces are included as well, but I am upgrading mine for a reasonable price.

Sept 18, 2004 night wedding
paying 68 dollars per person (add tax and its 80 dollars a person)

we are getting
Carving Station
(choice of three)
·Our Famous Roasted Glazed Suckling Pig
Golden glaze and extra tender.
·Smoked Honey Glazed Ham
Bone in lean honey glazed ham.
·Sliced Steak on Garlic Toast
Marinated in our own barbecue sauce and served on toasted garlic bread. ·Lean Corned Beef
Poached in pickling spice and served with rye bread and mustard.
·Stuffed Loin of Pork
Stuffed with apples and scallions.
·Whole Roasted Turkey
With homemade gravy and stuffing.

Cold Table
·Assorted Selection of Imported Cheeses
Blue, Jarlsberg, Wisconsin Cheddar, Ricotta, Saladina and Smoked Gauda accompanied by assorted bread flats.
·Julienne of Crisp Vegetables in a Garden Basket
Served with an assortment of fresh creamy dips. ·Artistically Carved Fresh Fruit Display
·Assorted Italian Antipasta Platters Grilled vegetables, fresh mozzarella and tomato, roasted peppers, provolone, Genoa Salami, prosciutto, Sopressata & Capocollo.

·Professionally Carved Ice Sculpture

Pasta Station
(choice of two but we are getting 3)
·Stuffed Shells 'Al Forno'
Imported pasta stuffed with four cheeses, then baked in tomato sauce.
·Fettucine Alfredo
Fettucine noodles in cream sauce, parmesan cheese. ·Penne Primavera
Mixed vegetables in garlic and oil.
·Penne Ala Vodka
Made from three favorite sauces flamed in vodka.
·Linguine Fra Diavolo
With mussels, clams and calamari.


Continental Smorgasbord
(choice of eight but we are going to get 7)

·Bistecca Dinola
Sliced sirloin of beef with mushrooms, shallots and madiera wine.
·Marinated Chicken or Beef Kabobs
Tender cubes of marinated beef or chicken skewered with fresh vegetables.
·Zuppa Di Cozze Marinara
Cultivated mussels poached with garlic, basil, white wine, fresh tomato.
·Chicken Scarpariello
Prosciutto, onions, potatoes, sausage, fresh lemon, garlic and rosemary.
·Sausage and Peppers
Sweet Italian sausage with tricolor bell peppers, onions oregano and fresh basil.
Orecchiette alla Hosteria
'Little ears' pasta, grilled chicken, broccoli florets, garlic, and sun dried tomatoes.
·Eggplant Rollatine
Prosciutto, parsley, ricotta, romano and mozzarella cheeses baked in marinara sauce. ·Oriental Beef with Broccoli
Medallions fried with sesame and broccoli florets simmered in an oriental ginger sauce.
·Steak Pizzaiola
Beef medallions sautéed with mushrooms, romano cheese and basil in a marinara sauce.
·Kielbasa and Sauerkraut
Sliced Polish Kielbasa sautéed with onion, bacon, juniper berries and imported dark ale.
·Broccoli Rabe and Aglio e Olio
Fresh bitter broccoli sautéed with garlic and oil with Italian sausage (seasonal).
·Escarole and Beans
Crisp escarole and garlic, olive oil and a hint of spiced tossed with hearty cannelloni beans.
·Calamari Fra Diavolo or Fried
Either fried until tender golden brown, or poached in a spicy marinara. ·Arroz Conquistador
Spanish style rice with red pimiento, olives, artichokes and pigeon peas.
·Spinach and Cheese Crespelle
Homemade crepes stuffed with fresh spinach and imported cheeses.
·Rice Pilaf
Medley of diced garden vegetables sautéed until tender, boiled with herbs and fresh chicken stock.
·Veal and Shrimp Printaniere
Tender medallions of natured veal sautéed to perfection with shrimp, crabmeat and a medley of fresh garden vegetables in a light cream sauce.
·Paella
chicken, chorizo sausage, mussels, shrimp and crabmeat cooked in saffron rice.
·Zuppa di Pesce
Little Neck clams, mussels, calamari, scungilli and shrimp poached in homemade marinara.

Butler Service of Hot Hors d'oeuvres
Broiled Baby Lamb Chops, Shrimp Scampi, Andouille Sausage Puffs,
Baked Clams, Beef Sates, Crab cakes, Chicken Sates, Mozzarella Sticks,
Pigs in Blankets, Potato Puffs, Rice Croquettes, Stuffed Mushrooms




Dinner Menu
Champagne Toast

Appetizer
(choice of one)

·Mozzarella and Tomato 'Caprise'
Fresh homemade medallions f fresh mozzarella cheese paired with juicy beefsteak tomatoes garnished in a basil emulsion.
·'Cresepelle' ala Manor
Simolini crepe stuffed with veal, spinach and cheeses topped with a shallot and mushroom béchamel sauce.
·Penne Filleto Di Pomodoro
Fresh plum tomatoes, onions, prosciutto and fresh basil.
·Prosciutto with Melon (seasonal)
Finely sliced prosciutto on fresh melon.
·Mosaic of Fresh Fruits and Berries
Sliced wedges of seasonal fruit.

we are getting sherbut

Salad
(choice of one)

·Garden Mesculin Salad Ala Manor ·Caesar Salad with Toasted Croutons
·Greek Salad


Entree
(choice of three) (we are picking the steak, chicken franchese and filet of sole)

· Shell Steak
Boneless shell steak roasted with a Madeira mushroom sauce.
·Prime Rib
Sliced to order, served au jus.
·Filet Mignon*
Broiled and topped with a wild mushroom gravy.
·Pork Chop Medina*
Grilled pork chop with a red onion balsamic gravy.
·Chicken Francaise
Boneless chicken breast sautéed to perfection in lemon and white wine.
·Chicken Marsala
Sautéed with prosciutto, fresh mushrooms, marsala wine and fresh stocks.
·Chicken Zingara
Tender breast of chicken sautéed with prosciutto, roasted red peppers, artichoke hearts and white wine. ·Fillet of Sole Oreganata
Sole baked with oreganata bread crumbs with fresh clam juice lightly topped with a scampi sauce.
·Stuffed Sole Florentine
Baked sole stuffed with spinach, and a hint of ricotta, mozzarella and romano cheese.
·Broiled Fillet of Sole
Stuffed with crabmeat, sherry wine and bread crumbs.
·Salmon Libernaise
Poached and served with a lemon caper gravy.
·Swordfish 'Manor Style'
Marinated in a teriyaki citrus marinade. Broiled to perfection and topped with a mango coolies.


Served With
·Fresh Seasonal Medley of Vegetables
·Roasted Red Bliss Potatoes
·Freshly Baked Rolls and Butter

Dessert

·Tiered Wedding Cake with choice of filling, displayed on a
beautifully decorated waterfall

and we also get included in our price
Mini Viennese Table
·Beautifully displayed French & Italian pastries and cookies with
International Coffee and Cordial Table including:
Espresso, Cappuccino Urn, Irish Coffee and a complete line of cordials
and unlimited liquors, served in chocolate cordial cups.
(also Coffee, Tea, Brewed Decaf)

I don't mind, but am afraid it won't be very relevant as we are getting married in Italy.

We are paying $156.00/pp with a site fee of $4000.00 for the villa (with no minimum guarantee)

...

Saturday night in May
May 17, 2003

$89 pp
200 person minimum

Almost $20k with tax

Same as you jenny, unlimited.....etc

Great price.

We too get top shelf, and butler service.

very good price

That's less than half of what we are paying, so in my mind that is an amazing deal....
I wouldn't worry too much!!!

We got married 1/31/03- a Friday night @ the Carlyle. We paid $100 per person b/f tax and $128 pp after tax/grat. We also paid $400 for the ceremony.

We had full 5 hour party w/ top shelf liquor.
6 captain stations @ cocktail hour, 10 pased hor's.
app/salad combo plate
choice of 3 entress
dessert plate w/ three desserts per person
cake
asst. fruit platter @ each table
after dinner cordials
international coffee bar.

open bar was the first question we asked. The guy said YES and top shelf and with our friends thats a big seller

Jenny FM!

Majestic Gardens 5/14/04 Friday Night

$75pp Classic Menu/Cake Included

Where: The Bourne Mansion
When: September 20th, 2003 (Saturday night)
Initial Cost: $110 pp
Site Fee: $3500
Cost with additions: $120 pp (extra hour & Viennese Station)
Minimum Guarantee: 125

Includes:
-Champagne & fresh strawberries greeting
-Main Reception Table: exotic fruit display, artisan bread display, country cheese basket and fresh vegetable crudite
-Cocktail Hour: 4 hot chafing dishes, 2 hot carved meats, 2 pasta selections, and 8 hot & cold hors'douevres served butler style, and an antipasto station.
-unlimited top shelf liquor/beer
-appetizer
-salad
-choice of 3 dinner entrees
-choice of potatoes
-choice of vegetables
-4 tiered wedding cake
-assorted mini-pastries & fancy cookies
-valet parking
-personal maitre'd and captain
-bridal suite
-selection of fine linens
-votive candles for tables
-directional maps for wedding invitations
-place cards for guests
-wedding coordinator

our additions:
-Viennese Station (intl coffee bar, cakes, fresh fruit, gourmet cookies)
-extra hour

Saturday night in September at Atlantica. $174 pp after adding a cocktail station

Sept 18, 2004 night wedding paying $90 per person (we are getting pre-cocktail hour, 4th choice of entree and one of the choices is filet mignon, full viennese hour and 1/2 dozen roses on each table. With tax and gratituty we are paying $115 pp)

we are getting
Pre-cocktail hour:
either champagne and strawberries
or
coffee, tea, etc. and pastries and danishes

Cocktail Hour:
Carving Station
(choice of three)
·Our Famous Roasted Glazed Suckling Pig
Golden glaze and extra tender.
·Smoked Honey Glazed Ham
Bone in lean honey glazed ham.
·Sliced Steak on Garlic Toast
Marinated in our own barbecue sauce and served on toasted garlic bread. ·Lean Corned Beef
Poached in pickling spice and served with rye bread and mustard.
·Stuffed Loin of Pork
Stuffed with apples and scallions.
·Whole Roasted Turkey
With homemade gravy and stuffing.

Cold Table
·Assorted Selection of Imported Cheeses
Blue, Jarlsberg, Wisconsin Cheddar, Ricotta, Saladina and Smoked Gauda accompanied by assorted bread flats.
·Julienne of Crisp Vegetables in a Garden Basket
Served with an assortment of fresh creamy dips. ·Artistically Carved Fresh Fruit Display
·Assorted Italian Antipasta Platters Grilled vegetables, fresh mozzarella and tomato, roasted peppers, provolone, Genoa Salami, prosciutto, Sopressata & Capocollo.

·Professionally Carved Ice Sculpture

Pasta Station
(choice of two but we are getting 3)
·Stuffed Shells 'Al Forno'
Imported pasta stuffed with four cheeses, then baked in tomato sauce.
·Fettucine Alfredo
Fettucine noodles in cream sauce, parmesan cheese. ·Penne Primavera
Mixed vegetables in garlic and oil.
·Penne Ala Vodka
Made from three favorite sauces flamed in vodka.
·Linguine Fra Diavolo
With mussels, clams and calamari.


Continental Smorgasbord
(choice of eight but we are going to get 7)

·Bistecca Dinola
Sliced sirloin of beef with mushrooms, shallots and madiera wine.
·Marinated Chicken or Beef Kabobs
Tender cubes of marinated beef or chicken skewered with fresh vegetables.
·Zuppa Di Cozze Marinara
Cultivated mussels poached with garlic, basil, white wine, fresh tomato.
·Chicken Scarpariello
Prosciutto, onions, potatoes, sausage, fresh lemon, garlic and rosemary.
·Sausage and Peppers
Sweet Italian sausage with tricolor bell peppers, onions oregano and fresh basil.
Orecchiette alla Hosteria
'Little ears' pasta, grilled chicken, broccoli florets, garlic, and sun dried tomatoes.
·Eggplant Rollatine
Prosciutto, parsley, ricotta, romano and mozzarella cheeses baked in marinara sauce. ·Oriental Beef with Broccoli
Medallions fried with sesame and broccoli florets simmered in an oriental ginger sauce.
·Steak Pizzaiola
Beef medallions sautéed with mushrooms, romano cheese and basil in a marinara sauce.
·Kielbasa and Sauerkraut
Sliced Polish Kielbasa sautéed with onion, bacon, juniper berries and imported dark ale.
·Broccoli Rabe and Aglio e Olio
Fresh bitter broccoli sautéed with garlic and oil with Italian sausage (seasonal).
·Escarole and Beans
Crisp escarole and garlic, olive oil and a hint of spiced tossed with hearty cannelloni beans.
·Calamari Fra Diavolo or Fried
Either fried until tender golden brown, or poached in a spicy marinara. ·Arroz Conquistador
Spanish style rice with red pimiento, olives, artichokes and pigeon peas.
·Spinach and Cheese Crespelle
Homemade crepes stuffed with fresh spinach and imported cheeses.
·Rice Pilaf
Medley of diced garden vegetables sautéed until tender, boiled with herbs and fresh chicken stock.
·Veal and Shrimp Printaniere
Tender medallions of natured veal sautéed to perfection with shrimp, crabmeat and a medley of fresh garden vegetables in a light cream sauce.
·Paella
chicken, chorizo sausage, mussels, shrimp and crabmeat cooked in saffron rice.
·Zuppa di Pesce
Little Neck clams, mussels, calamari, scungilli and shrimp poached in homemade marinara.

Butler Service of Hot Hors d'oeuvres
Broiled Baby Lamb Chops, Shrimp Scampi, Andouille Sausage Puffs,
Baked Clams, Beef Sates, Crab cakes, Chicken Sates, Mozzarella Sticks,
Pigs in Blankets, Potato Puffs, Rice Croquettes, Stuffed Mushrooms




Dinner Menu
Champagne Toast

Appetizer
(choice of one)

·Mozzarella and Tomato 'Caprise'
Fresh homemade medallions f fresh mozzarella cheese paired with juicy beefsteak tomatoes garnished in a basil emulsion.
·'Cresepelle' ala Manor
Simolini crepe stuffed with veal, spinach and cheeses topped with a shallot and mushroom béchamel sauce.
·Penne Filleto Di Pomodoro
Fresh plum tomatoes, onions, prosciutto and fresh basil.
·Prosciutto with Melon (seasonal)
Finely sliced prosciutto on fresh melon.
·Mosaic of Fresh Fruits and Berries
Sliced wedges of seasonal fruit.

we are getting sherbut

Salad
(choice of one)

·Garden Mesculin Salad Ala Manor ·Caesar Salad with Toasted Croutons
·Greek Salad


Entree
(choice of three) (we are picking the steak, chicken franchese and filet of sole)

· Shell Steak
Boneless shell steak roasted with a Madeira mushroom sauce.
·Prime Rib
Sliced to order, served au jus.
·Filet Mignon*
Broiled and topped with a wild mushroom gravy.
·Pork Chop Medina*
Grilled pork chop with a red onion balsamic gravy.
·Chicken Francaise
Boneless chicken breast sautéed to perfection in lemon and white wine.
·Chicken Marsala
Sautéed with prosciutto, fresh mushrooms, marsala wine and fresh stocks.
·Chicken Zingara
Tender breast of chicken sautéed with prosciutto, roasted red peppers, artichoke hearts and white wine. ·Fillet of Sole Oreganata
Sole baked with oreganata bread crumbs with fresh clam juice lightly topped with a scampi sauce.
·Stuffed Sole Florentine
Baked sole stuffed with spinach, and a hint of ricotta, mozzarella and romano cheese.
·Broiled Fillet of Sole
Stuffed with crabmeat, sherry wine and bread crumbs.
·Salmon Libernaise
Poached and served with a lemon caper gravy.
·Swordfish 'Manor Style'
Marinated in a teriyaki citrus marinade. Broiled to perfection and topped with a mango coolies.


Served With
·Fresh Seasonal Medley of Vegetables
·Roasted Red Bliss Potatoes
·Freshly Baked Rolls and Butter

Dessert

·Tiered Wedding Cake with choice of filling, displayed on a
beautifully decorated waterfall

and we also get included in our price
Viennese Table*
·Beautifully displayed French & Italian pastries, layer cakes, cookies, carved fruit display, rice pudding, assorted fruits dipped in chocolate fondue, assorted fruit pies, cheese cakes, Jello parfaits, mousses, Espresso, Cappuccino Urn, Irish Coffee and a complete line of cordials and unlimited liquors, served in Chocolate cordial cups.

and 1/2 dozen roses on each table

Sunday night in June, $70 per person, before tax and gratuity. $500 extra for ceremony on site. Includes cocktail hour, top shelf open bar for 5 hours, dinner, champagne toast, cake (which we're upgrading), centerpieces (which we're upgrading), and 'a touch of Viennese.'

Karen M