Embed Size (px)
Citation preview
Wedding PackagesIt’s Your Special Day.
Why trust it to anyone else?
Our recipe of listening to your needs has worked for us for over 40
years. There is a reason you will not see us in many Bridal Magazines.
Our best advertising comes through the words of the Brides who have
shared their Special Day with us. You’re invited to come in and tour
one of our elegant ballrooms or perhaps to taste one of our Chef’s
delectable selections. There are several packages you can choose
from that offer an affordable elegance that is unmatched on the South
Shore.
Effective 10/21/2015
Customized Wedding Package
Exquisite Five Hour Reception Bridal Suite
Designed for your photography needs Champagne, Cheese & Cracker Display and
Complimentary Hors d’oeuvres for your Bridal Party during the Photography session.
Exclusive Dressing Room for the Bride and Groom Wedding Coordinator An exclusive experienced coordinator to guide you in planning all the details of your special day Chilled Champagne Toast Three - Course Gourmet Dinner
Our award winning Executive Chef will delight your guests with a culinary experience they will remember for years to come. We will serve your Wedding Cake at a Station with Coffee and Tea Service
Formal Floor Length Linens and Matching Napkins in a Variety of Colors
Elegant Table Numbers The Wedding Cake you provide will be the perfect
ending to your lovely dinner and will be served at a station with Coffee and Tea Service.
Uplighting to Illuminate Ambiance to the Décor of your Ballroom
See sales manager for details
* Chair Covers with an Organza or Satin Sash, provided by The Lantana Vendor, may be added to this package for an additional fee.
See sales manager for details
Specialized Wedding Package
Exquisite Five Hour Reception Bridal Suite
Designed for your photography needs Champagne, Cheese & Cracker Display and
Complimentary Hors d’Oeuvres for your Bridal Party during the Photography Session.
Exclusive Dressing Room for the Bride and Groom Wedding Coordinator
An exclusive experienced coordinator to guide you in planning all the details of your special day
Chilled Champagne Toast Three Course Gourmet Dinner
Our award winning Executive Chef will delight your guests with a culinary experience they will remember for years to come. We will serve your Wedding Cake at a Station with Coffee and Tea Service.
Formal Floor Length Linens and Matching Napkins in a Variety of Colors
Elegant Table Numbers Centerpieces
Six roses or a seasonal fresh floral arrangement beautifully designed by our florist Towne & Country Florist to enhance your guest tables Wedding Cake
Your choice of an elegantly designed Wedding Cake from Konditor Meister or Montilio’s Bakery served as a perfect ending with Coffee and Tea Service.
Up lighting to illuminate Ambiance to the Décor of your Ballroom
See sales manager for details
* Chair Covers with an Organza or Satin Sash, provided by The Lantana Vendors may be added to this package for an additional fee.
~~First Course~~(Select One - Included in Entrée Price)
Garden SaladA Blend of Three Types of Lettuce with Cherry Tomatoes, Red Onions
and Cucumbersserved with Chef’s House Dressing
Classic Caesar SaladFresh Romaine Lettuce with Chef’s Caesar Dressing
topped with Grated Parmesan Cheese and Homemade Herbed Croutons
Chef’s SaladTraditional Garnishes of Sliced Turkey, Ham, Sharp Cheddar, Hard
Cooked Egg;as well as Mixed Lettuce, Cucumbers, Tomato Wedges, and Red Onion
Slices
Iceberg WedgeThe “Steakhouse” Salad. A Wedge of Crisp Iceberg Lettuce
served with Red Onions, Tomatoes, and Crispy Bacon topped with Chianti Vinaigrette
Garnished With Crumbled Blue Cheese
Caprese Salad A Composed Salad of Vine Ripe Tomatoes layered with Fresh
Mozzarella Cheese
garnished with Fresh Basil and drizzled with Extra Virgin Olive Oil and Balsamic VinaigretteBaby Spinach Salad
Baby Spinach accompanied by Dried Cranberries, Red Onions, and Toasted Walnuts topped with Gorgonzola Cheese
choice of a Balsamic Vinaigrette or Raspberry Vinaigrette DressingGoat Cheese and Roasted Beet Salad
Blend of Arugula and Baby Spinach with Roasted Beets and Green Grapes
garnished with Black Pepper Crostini
Butternut Squash BisqueCreamy Wild Mushroom Soup
Homemade Chicken SoupItalian Minestrone SoupPortuguese Kale Soup*Italian Wedding Soup
*Creamy New England Clam Chowder *Lobster Bisque
~~Entrees~~All Entrée’s include Chef’s Choice of Starch and Seasonal Vegetable
Rolls and Butter, Coffee and Tea
CHICKEN SELECTIONS
Chicken NicoleChicken Breast Stuffed with Spinach, Fire Roasted
Peppers and Fontina Cheese topped with a Madeira Reduction
Chicken FlorentinePan Seared Chicken Breast with Spinach,
Crimini Mushrooms in a Garlic Cream Sauce
Stuffed Chicken Breast served with Cornbread Stuffing and Delicately Seasoned Brown Gravy
Grilled Chicken Breast served with a Honey Mustard Glaze
Lemon Thyme Grilled Chicken Breastwith Roasted Garlic au Jus
–New Age Chicken Bleu“A Slightly Different Twist to the Traditional Favorite”
Tender Chicken Breast breaded with Panko Bread Crumbs melted Imported Swiss Cheese and Imported Ham
finished off with a Chive Cream Sauce
All Food subject to Taxable 20% House Charge and 7% Mass and Local Sales TaxConsumption of Raw or Undercooked Meat, Poultry, Fish or Egg Products May Increase Risk of Food Borne Illness
COMBINATION PLATESBeef Oscar
“Our Chef Tony’s own Specialty” Petite Filet of Beef with Maine Crab Cake with Rich Béarnaise Sauce
Surf & TurfPetite Filet of Beef grilled to perfection,
served alongside Two Crab-Stuffed Jumbo Shrimp
Grilled Petite Filet and Chicken Milanesewith a rich Béarnaise Sauce
BEEF SELECTIONSFilet Mignon
Beef Tenderloin Steak grilled to perfectionaccompanied with Chianti Demi-Glace
Grilled Club Sirloin SteakClub Cut Sirloin Steak
topped with a Cabernet Sauvignon Demi-Glace
Prime Rib of BeefHerb encrusted Prime Ribwith Horseradish au jus
Grilled Bistro Steakserved with Caramelized Shallot and Shitake Mushroom
Demi-Glace
Boneless Short RibsChianti Braised Boneless Short Ribs
All Food subject to Taxable 20% House Charge and 7% Mass and Local Sales TaxConsumption of Raw or Undercooked Meat, Poultry, Fish or Egg Products May Increase Risk of Food Borne Illness
PORK SELECTIONS
French Double Cut Pork Chop stuffed with Prosciutto, Provolone and Red Wine Demi-Glace
Dijon Crusted Pork LoinDijon Mustard Roasted Pork Tenderloin topped with Port Wine
Reduction
Pork TenderloinChili Rubbed Pork Tenderloin with Hoisin Ginger Sauce
SEAFOOD SELECTIONSCrab Stuffed Filet of Sole
Twin Filet of Sole wrapped around Maine Crabmeat and Scallops Stuffing
accompanied by a Lobster Crème Sauce
Pan Seared Salmon FiletA Filet of Salmon Pan Seared to Perfection
with Chef’s own Citrus Beurre Blanc and Fine Herbs
Citrus Roasted Salmonaccompanied by Tomato Garlic Butter Sauce
Boston Baked CodFresh New England Cod with a Lobster Crumb Topping with Tarragon
Butter Sauce
Tilapia Francesewith Lemon Caper Butter Sauce and Roma Tomatoes
A Sp l it Menu and Extra Course may be added to any package
Please see Sales Manager for details
All Food subject to Taxable 20% House Charge and 7% Mass and Local Sales TaxConsumption of Raw or Undercooked Meat, Poultry, Fish or Egg Products May Increase Risk of Food Borne Illness
~~Cocktail Reception Packages~~
These packages must be combined with a full Dinner Selection.
Gold PackageStationary
Assorted Breads and Spreads
Passed Hors d’ Oeuvres: Antipasto Skewer
Maple Glazed Scallops wrapped in Bacon
Coconut Crusted Chicken Tenders with a
Sweet and Sour Chutney
Platinum PackageStationary
Italian Antipasti Station
Passed Hors d’ Oeuvres:Shrimp Cocktail Served with Spicy Cocktail Sauce and Fresh LemonMini Crab Cakes with Remoulade
SauceMaple Glazed Bacon Wrapped
Scallops
All Food subject to Taxable 20% House Charge and 7% Mass and Local Sales TaxConsumption of Raw or Undercooked Meat, Poultry, Fish or Egg Products May Increase Risk of Food Borne Illness
~~Stationary Food Displays~~
Italian Antipasti StationAntipasti is an Italian word meaning literally “before the pasta”
A Mouthwatering Display of Italian Favorites including:Thinly Sliced Proscuitto, Capicola, Salami, Mortadella, Pepperoncinis,
Marinated Vegetables, Provolone Cheese and Mesclun Greens with Extra Virgin Olive Oil and Balsamic Vinaigrette
Gold PackageStationary
Assorted Breads and Spreads
Passed Hors d’ Oeuvres: Antipasto Skewer
Maple Glazed Scallops wrapped in Bacon
Coconut Crusted Chicken Tenders with a
Sweet and Sour Chutney
Platinum PackageStationary
Italian Antipasti Station
Passed Hors d’ Oeuvres:Shrimp Cocktail Served with Spicy Cocktail Sauce and Fresh LemonMini Crab Cakes with Remoulade
SauceMaple Glazed Bacon Wrapped
Scallops
Served with Garlic Toast Points
Assorted Breads and SpreadsA Savory Presentation of Gourmet Spreads to include:
Hummus and Tabouli, Black Olive Tapenade, White Bean Spread,Spicy Red Pepper Rouille, Crab Spread, Spinach and Artichoke Dip
served with Fried Wontons, House Fried Salted Tortillas, French Baguettes and Bread Sticks
Fresh Fruit DisplayAn assortment of Sliced Seasonal Fresh Fruit and Berries
Domestic Cheese DisplayAn assortment of Domestic Cheeses to include:
Port Wine Cheese Spread, Sharp Cheddar, Swiss and Pepper Jack Cheese
served with an Assortment of Crackers
All Food subject to Taxable 20% House Charge and 7% Mass and Local Sales TaxConsumption of Raw or Undercooked Meat, Poultry, Fish or Egg Products May Increase Risk of Food Borne Illness
Dessert DisplaysAll Viennese Displays consist of a sumptuous selection of desserts
displayedon a buffet table and served with freshly brewed coffees and teas.
Traditional Dessert Display
Petite PastriesHomemade Cookies & Bars
Seasonal FruitsAssorted Cheesecakes
CakesCanolies and Eclairs
Deluxe Dessert Display
Petite Pastries Homemade Cookies & Bars
Seasonal Fruits Assorted Cheesecakes
Cakes, Canolies and Éclairs Frozen Ice Cream Pies
Strawberries Dipped in Chocolate
Chocolate Covered Ice Creams
Candy BuffetCreate your own Candy Bar
Make your event memorable withdecadent, delicious, delightful gift of candy
for your guests to take home
Original Sundae BarMake your own Sundae Station
Rich Vanilla Ice Cream with all the FixingsHot Fudge, Strawberry and Butterscotch Toppings, M & M’s,
Heath Bars, Crushed Oreos, Whipped Cream, MaraschinoCherries, Nuts and Jimmies
All Food subject to Taxable 20% House Charge and 7% Mass and Local Sales TaxConsumption of Raw or Undercooked Meat, Poultry, Fish or Egg Products May Increase Risk of Food Borne Illness
Open Bar Services
One Hour Open Bar A 7% MA Sales Tax and 20% Service Charge added
Four Hour Open BarA 7% MA Sales Tax and 20% Service Charge added
Open Soda Bar A 7% MA Sales Tax and 20% Service Charge added
One Hour Open Beer, Wine & Soda Bar A 7% MA Sales Tax and 20% Service Charge added
Four Hour Open Beer, Wine & Soda Bar Hosted Bar
Priced by duration of service or dollar amount predetermined by customer. Add a 20% Service Charge A 7% MA Sales Tax and 20% Service Charge added
The Lantana Join the many generations of Lantana brides,
together we can design and create the perfect wedding, the wedding of your dreams. The following
may be added to enhance your wedding packageHors D'Oeuvres
A selection of Hot or Cold Hors d’ oeuvres that will please and delight your guests
Tableside Wine Service During Dinner Your choice of Chardonnay, Merlot, Cabernet Sauvignon or White Zinfandel
The Lantana Wine list is available upon request
Champagne or Wine Fountain
May be added to enhance your Cocktail Reception
Wedding Cake
Konditor Meister or Montilio's
An exquisitely designed Wedding Cake of your choice
Center pieces: Town & Country Florist
Roses or Beautifully designed bouquet
Chair Covers
May be provided by The Lantana’s vendor to add ambiance and elegance to your ballroom
Chiavari Chairs
Dessert Station, Candy Buffet, Ice Cream Sundae Bar
Hosted Bar
Travel Directions FROM ROUTE 24Take Route 24 North to I-93 North (formerly route 128 south) to Exit 5A (Randolph – Route 28 South). At the bottom of the exit ramp, bear right. At the first set of traffic lights, by the Shell gasoline station, turn right onto Scanlon Drive. Lantana is the last building on your right.
FROM BOSTONTake I-93 South (also known as the “Southeast Expressway”). When the road splits, bear right continuing on Route I-93 South (formerly Route 128 North). Proceed to Exit 5A (Randolph – Route 28 South). At the bottom of the exit ramp, bear right. At the first set of traffic lights, by the Shell gasoline station, turn right onto Scanlon Drive. Lantana is the last building on your right.
FROM CAPE CODTake Route 3 North to Route I-93 South. Proceed to Exit 5A (Randolph – Route 28 South). At the bottom of the exit ramp, bear right. At the first set of traffic lights, by the Shell gasoline station, turn right onto Scanlon Drive. Lantana is the last building on your right.
FROM RHODE ISLANDTake I-95 North. When the road ends, bear right onto Route I-93 North heading toward Braintree. Proceed to Exit 5A (Randolph – route 28 South). At the bottom of the exit ramp, bear right. At the first set of traffic lights, by the Shell gasoline station, turn right onto Scanlon Drive. Lantana is the last building on your right.
FROM THE WESTTake the Massachusetts Turnpike to Route I-95 South (also known as Route I-93 North and formerly known as route 128). Proceed to Exit 5A (Randolph – Route 28 South). At the bottom of the exit ramp, bear right. At the first set of traffic lights, by the Shell gasoline station, turn right onto Scanlon Drive. Lantana is the last building on your right.
FROM THE NORTHDepending upon the time of day, follow the directions from Boston or take I-93 North (formerly known as Route 128). Proceed to Exit 5A (Randolph – Route 28 South). At the bottom of the exit ramp, bear right. At the first set of traffic lights, by the Shell gasoline station, turn right onto Scanlon Drive. Lantana is the last building on your right.
43 SCANLON DRIVERANDOLPH MA 02368781-961-4660Website : WWW.THELANTANA.COMFacebook: Facebook/LantanaMA
Recommended Vendor Services Entertainment
The Event ConnectionJohn Wells
500 North Main Street Suite CRandolph, MA 02368
781-963-8300www.theeventconnection.com
Entertainment SpecialistsBarbara Spano
508-837-1888www.entertainmentspecialists.com
South Shore EntertainmentDJ Patrick Lally781-589-2410
www.southshoreentertainment.com
Boston Sound & LightYogesh Patel978-360-4273
Bakeries
Montilio’s Bakery134 Spark Street
Brockton, MA 02302508-894-8855
www.montilios.com
Konditor Meister 32 Wood Road
Braintree, MA 02184781-849-1970
www.konditormeister.com
Photographers
Robotti & Rosa (Ali Rosa) Deb McCarthy Photography 55 West Street Walpole, MA 10 Linden Street508-734-5257 South Boston, MA 02127www.alirosaphotography.com www.mccarthpics.com
The Event Connection Binata Patel Photograph Richie Choury www.binaapatelphotography.com Randolph, MA 02368781-963-8300 Studio B Photographers
www.theeventconnection.comwww.studiophotography.com
Peter Su Photography Peter Su Weston, MA 02493617-415-3900www.photosbypetersu.com
Video
The Event Connection500 North Main Street Suite C
Randolph, MA 02368781-963-8300
www.theeventconnection.com
AJC Video Productions503 Thicket Street
South Weymouth, MA 02190
Desie Roberts Studio526 River Street
Mattapan, MA 02126617-298-4417
Florists
Towne and Country FloristDebbie Joyce
1101 North Main StreetRandolph, MA 02368
781-986-4420
Lighting
The Event Connection500 North Main Street Suite C
Randolph, MA 02368781-963-8300
www.theeventconnection.com
Boston Sound & LightYogesh Patel
2016 Wedding Terms
All prices subject to current market fluctuations. A 20% house charge will be added.
A 7.00% MA sales tax will be added. Choice of one first course unless otherwise stated. Additional items are $2.50 per person. Split entree
menu selections $2.00 more per person. A non-refundable deposit of $1,000 is required
upon receipt of your contract. Charges for certain wedding related services will
be added to banquet dinner prices. The Customized, Specialized, packages require an
additional $1,500 deposit six months prior to your wedding date.
An estimated balance of 50% is due three months before your wedding.
Final payment is to be paid in full by a bank check fourteendays prior to your wedding.
A $75 per bartender fee will be applied to master bill. One bartender per 100 guests required.
