YOUR WEDDING GURNEY’S MONTAUK RESORT & SEAWATER SPA
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C A L L U S AT (6 3 1 ) 6 6 8 -2 3 4 5 O R V I S I T W W W. G U R N E Y S M O N TAU K . C O M • W W W. L DV H O S P I TA L I T Y. C O M /G U R N E Y S
C A L L U S AT (6 3 1 ) 6 6 8 -2 3 4 5 O R V I S I T W W W. G U R N E Y S M O N TAU K . C O M • W W W. L DV H O S P I TA L I T Y. C O M /G U R N E Y S
THE GOOD LIFE C A L L U S AT (6 3 1 ) 6 6 8 -2 3 4 5 O R V I S I T W W W. G U R N E Y S M O N TAU K . C O M • W W W. L DV H O S P I TA L I T Y. C O M /G U R N E Y S
Situated on Montauk’s most pristine stretch of oceanfront real estate, Gurney’s Montauk Resort & Seawater Spa is an institution and the only four-season resort on Montauk. We invite you to share your day at the newly renovated Gurney’s Montauk, unveiling lavish oceanfront guest rooms with private terraces, a timeless bridal suite, pristine 1,000sq ft. private beach, multi-level outdoor decks and brand new renovated indoor dining and banquet spaces to provide the perfect destination for your wedding with breathtaking ocean views. LDV Hospitality, a premier restaurant group that owns and operates 20 food and beverage venues across the country, has partnered with Gurney’s Montauk Resort & Seawater Spa, to bring an elevated events program and five new food and beverage concepts to Montauk, New York. The iconic oceanfront resort delivers a new guest experience year-round with LDV Hospitality overseeing all of the food and beverage operations throughout the property, including your special day.
ABOUT US C A L L U S AT (6 3 1 ) 6 6 8 -2 3 4 5 O R V I S I T W W W. G U R N E Y S M O N TAU K . C O M • W W W. L DV H O S P I TA L I T Y. C O M /G U R N E Y S
YOUR DAY ACCO MO DAT IO NS
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We und e rst and t hat eve r y we ddin g is pe r fe ctly u n iqu e to you , an d we p rov i d e yo u w i t h t he ability to pu t you r cu stom tou ch on you r eve nt , o f fe ri ng a vari e ty of package s to s u it all of you r n e e ds . F ro m p rov i d i ng yo ur g uests th e oppor tu n ity to stay on prope r ty at o ne o f o ur l ux uri o us newly re n ovate d oce an fron t accommodation s, to ho st i ng yo ur re he arsal din n e r an d de par tu re br u n ch , you r pe r s o nal eve nt te am and day of coordin ator will be able to take you t hro ug h all e le me n ts of you r eve n t.
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PACKAGE 1 $ 24 5 PE R PE RS O N P LU S TAX AND S E RVICE FE E S
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OV E R NI GH T H O NE Y MO O N STAY FO R T H E CO U PLE (O NE NIG H T ) ACC E SS TO B RIDAL S U IT E FO R T H E DAY 1 H O UR CO CKTAIL RE CE PT IO N 6 Pass e d H ot an d Cold Can apé s Cr u dité Station 4 H O UR WE DDING RE CE PT IO N C hoice of 1 S alad O ption C ho ice of 2 E n tré e O ption s F ul l P re miu m O pe n B ar an d Win e s Ch ampagn e Toast We d d i n g Cake Addition al $75 0 Ass or te d Pe tit Fou r s
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PACKAGE 2 $ 295 PE R PE RS O N P LU S TAX AND S E RVICE FE E S
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OV E R NI GH T H O NE Y MO O N STAY FO R T H E CO U PLE (O NE NIG H T ) ACC E SS TO B RIDAL S U IT E FO R T H E DAY C hampagn e in B r idal S u ite P l at te r of Fr u it in B r idal S u ite 1 H O U R CO CKTAIL RE CE PT IO N 8 Pass e d H ot an d Cold Can apé s A ntipasto/B re ad Station C rudité an d Ch e e se Station 4 H O UR WE DDING RE CE PT IO N C ho i ce o f 1 S al ad O ption or 1 Cold Appe tize r O ption C ho ice of 3 E n tré e O ption s F ul l P re miu m O pe n B ar an d Win e s Ch ampagn e Toast Weddin g Cake In clu de d A ss or te d Pe tit Fou r s
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PACKAGE 3 $ 395 PE R PE RS O N P LU S TAX AND S E RVICE FE E S
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OV E R NI GH T H O NE Y MO O N STAY FO R T H E CO U PLE (O NE NIG H T ) GR O O MS ME N LO U NG E AT T H E RE G E NT CO CKTAIL CLU B C h oice o f O ne Co m p l i m e nt ary S ign atu re Craft Cocktail Pe r G u e st in G room’s Party ACC E SS TO B RIDAL S U IT E FO R T H E DAY C hampagn e in B r idal S u ite Ass o rte d Cr u dité & Fr u it Platte r 1 H O U R CO CKTAIL RE CE PT IO N 8 Pass ed H ot an d Cold Can apé s Antipasto/B re ad Station C rudité an d Ch e e s e Station Car vin g Station 4 H O UR WE DDING RE CE PT IO N C ho i ce o f 1 S al ad O ption & 1 Cold Appe tize r O ption C ho ice of 3 E n tré e O ption s F ul l P re miu m O pe n B ar an d Win e s P re miu m Ch ampagn e Toast We d d i ng C ake & Vie n n e se Table In clu de d Ass or te d Pe tit Fou r s B ON FIRE AFT E R PART Y B e ach B o n Fire S e t Up with S ’ more s
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C A L L U S AT (6 3 1 ) 6 6 8 -2 3 4 5 O R V I S I T W W W. G U R N E Y S M O N TAU K . C O M • W W W. L DV H O S P I TA L I T Y. C O M /G U R N E Y S
COCKTAIL RECEPTION COLD CANAPÉS Gazpacho Shooters Tomato-Mozzarella Skewers Snow Crab Claws Shrimp Cocktail Mini Ceviche Glasses Prosciutto Wrapped Melon Steak Tartare on Crostini Baby Gem Caesar Salad HOT CANAPÉS
WEDDING RECEPTION
COLD APPETIZERS Cold Poached Shrimp and Crab, With Avocado and Grapefruit Bufala Mozzarella, Vine-Ripened Tomatoes, Aged Balsamic, Basil Ceviche Style Shrimp and Scallops, Peppers, Mango and Cilantro Prosciutto and Melon Salad, Cantaloupe, Croutons, Arugula SALADS Mixed Local Baby Greens Salad, Shaved Fresh Vegetables, Herbed Vinaigrette Caesar Salad, Garlic Confit, Ciabatta Croutons, Slow-Poached Egg Baby Red Kale, Shaved Radishes, Baby Carrots, Grape Tomatoes, Roasted-Red Pepper Vinaigrette
* Blanquette De Poulet in a Mini Tart Shell
*Spinach, Artichoke, and Feta Baked In Phyllo Peking Duck Spring Rolls, Pickled Shallots, Apricot Marmalade
*Shitake and Leek Spring Roll
ENTRÉES Seared Scottish Salmon
Organic salmon seared with fresh herbs
Miso Glazed Chilean Sea Bass
Roasted Chicken
Crisp organic chicken, pan juices and fresh herbs
Olive & Goat Cheese Tart Three Onion & Brie Tart
Slow Roasted Prime Rib Seared Filet Mignon
Slow-Smoked Short Rib of Beef
Seasoned slow smoked
Mustard Crust Rack of Colorado Lamb
Broiled Fluke
Local seasoned fish with lemon and light butter sauce
Roasted Pork Loin
STARCHES (Choice of 1 per entree) Roasted Fingerling Potatoes
VEGETABLES (Choice of 1 per entree) Roasted Brussel Sprouts
Roasted Red Bliss Potatoes
Sautéed haricots Vert, Shallots
Pommes Duchess
Grilled Broccoli, Garlic Confit
Twice Baked Yukon Gold Potatoes
Sautéed Wild Mushrooms
Franks in a Blanket, Old Mustard Coconut Shrimp, Orange Marmalade Artichoke Beignets Wild Mushroom Tartlet Curried Vegetable Samosa Artichoke & Spinach Wrapped in Phyllo French Onion Soup Boule
* INDICATES VEGETERIAN OPTION WEDDING CAKE COLD STATIONS Crudité Station, Fresh Vegetables, Dipping Sauces ($25pp a la carte) Artisanal Cheese Platter and Bread Basket ($350 a la carte per platter)
Custom Ordered Cakes with World Class Pastry Chef ASSORTED PETIT FOURS
Antipasto Station, Salumi, Cheese, Grilled Vegetables, Breads ($25pp a la carte) MINI PASTRY BUFFET CHOOSE 3 Additional $20.00pp RAW BAR STATION Additional $75.00pp Shrimp Cocktail, Oysters, Clams, Snow Crab Claws
MACAROON WHOOPIE PIE Filled with Mascarpone White Chocolate Whipped Ganache with Fresh Raspberry PAVLOVA Seasonal Fruit Compote with Lemon Verbena Cream COCONUT PANNA COTTA Topped with Guava Gelee ( Served in the plastic shot glass )
CARVING STATION CHOICES Additional $55.00pp
SALTED CARAMEL VALRHONA MILK CHOCOLATE TART Filled with Crunchy Hazelnut and topped with Caramelized Nuts
Honey Glaze, Virginia Ham
PISTACHIO PROFITEROLE Filled with Pistachio Diplomat Cream
Slow-Roasted Prime Rib of Beef
ASSORTED COOKIES
Mustard-Herb Crusted Baby Lamb Chops
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CEREMONIES S E T UP
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B E ACH CE RE MO NIE S $3,0 0 0 T ENT E D DE CK $3,0 0 0 U NT E NT E D DE CK $2 ,0 0 0 GRE AT H ALL $2 ,0 0 0 Arch with Wh ite Tu llin g P l at fo r m for Cou ple & O ffician t Wh ite Foldable Ch air s Wh ite Ais le Ru n n e r S p e ake rs & Microph on e for Ce re mony Tab l e ( i f ne e de d for re ligiou s ce re mon ie s) P l at fo rm fo r S mall Mu s ician (2 pie ce) (if n e e de d)
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BONFIRE SNACK PACKAGE 8PM-1 2AM $ 10 0 0 S E T U P FE E (FIRE WO O D AND CH AIRS ) $ 2 5 P E R P E R S O N FO R 2 H O URS O F FO O D S E RVICE
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Ch icke n Fin ge r s Fre n ch Fr ie s Pigs in a B lan ke t H o us e made Pre tze ls, B e e r Ch e e se Min i Pizzas S ’m o re s S e t up (o r $1 5 pe r pe r son A La Car te ju st s’ more s)
* O P T I O N FO R PRE -O RDE RE D B OT T LE S E RVICE ( l i q uo r, m i xe rs , ch ampagn e, win e an d be e r se t u p) * Wi l l charge by th e bottle, n ot on con su mption no se rve r, just b usse r * DI S CO U NT E D PACKAG E FO R ALCO H O L t wo ho ur t rad i t i o n al ope n bar with bar te n de r $ 6 5 pp p re m i um b e e r/w i n e package available u pon re qu e st
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REHEARSAL & GROUP DINNERS {
Group Menu 1
}
Primi
{ family style }
RAW YELLOWTAIL olio di zenzero & marinated red onion BEET SALAD shaved vegetables, ricotta crema & beet vinaigrette BRAISED SHORT RIB OF BEEF vegetable and farro risotto
Paste
{ family style }
SPAGHETTI tomato & basil SHORT RIB & BONE MARROW AGNOLOTTI garlic chip & fresh horseradish BLACK FARFALLE frutti di mare & herbed spicy breadcrumb
Piatti
{ choice of }
BLACK COD caramelized fennel & concentrated tomato BRANZINO guanciale, braised endive & rosemary lentils ORGANIC CHICKEN spaetzle & summer beans
Dolce
{ family style }
COCONUT PANNA COTTA guava sauce & caramelized pineapple WARM BANANA BREAD butterscotch pudding, walnuts & chocolate stout gelato CHOCOLATE CAKE salted caramel gelato & chocolate butterscotch
$95 per person
*price does not include tax or gratuity
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REHEARSAL & GROUP DINNERS {
Group Menu 2
}
Primi
{ choice of three in advance served family style }
TUNA ‘SUSCI’ marinated vegetables and preserved truffle BRAISED SHORT RIB OF BEEF vegetable & farro risotto CREAMY POLENTA fricassee of truffled mushrooms STRACCIATELLA roasted fall vegetables & truffle vinaigrette
Paste
{ family style }
SPAGHETTI tomato & basil SHORT RIB & BONE MARROW AGNOLOTTI garlic chip & fresh horseradish TAGLIATELLE lobster, asparagus & basil bread crumbs
Piatti
{ choice of }
BLACK COD caramelized fennel & concentrated tomato RED SNAPPER bottarga di muggine, cauliflower & caper ORGANIC CHICKEN warming spices, fregola, parsnip & citrus olivada DRY-AGED STRIPLOIN seasonal fricassee of vegetables & marble potato
Dolce
{ family style }
COCONUT PANNA COTTA guava sauce & caramelized pineapple ESPRESSO BUDINO salted caramel, chocolate biscotti & hazelnut gelato CHOCOLATE CAKE salted caramel gelato & chocolate butterscotch
$105 per person
*price does not include tax or gratuity
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LOBSTER / CLAM BAKE 8 P M-1 2AM (B E ACH O NLY) $ 1 ,0 0 0 S E T U P F E E O N B E ACH $ 3,000 S E T UP FE E O N DE CKS
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MAX IMUM 1 5 0 PE O PLE $ 10 0 P E R PE RS O N (FOOD ON LY) * $ 1 6 5 T WO H O U R L I MI T E D PRE MIUM O PE N B AR WIT H PACKAG E
Trad i t i o nal Lobste r B ake Du g in th e S an d Who le Lon g Islan d Lobste r s Ch e r r yston e Clams P ri nce Edward Is lan d Mu ss e ls Ch ar re d Le e k s Re d B liss Potatoe s Swe e t Ye llow an d Wh ite Cor n B e urre Mo nte, ch ive s, Pime n t E spe lle tte ( Thy me, G ar lic, aromatics)
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BBQ $ 6 5 P E R P E R S O N , FO R 2 H O URS O F FO O D S E RVICE $ 3 0 P P P E R ADDI T I ONAL FO R E VE RY H O UR T H E RE AFT E R $ 13 0 P P WIT H PRE MIUM O PE N B AR $ 1 ,0 0 0 S E T U P F E E O N B E ACH $ 3,000 S E T UP FE E O N DE CKS
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C HO OS E 4 MAIN IT E MS S low-S mo ke d S ho rt Ri bs St. Lo ui s Ri bs B l acke ne d G ro upe r B l acke ne d S al mo n Texa s Sty l e H o t Do gs, po tato ro l l C h a r - G ri l l e d, Dry age d B urge rs J e rk-S pi ce d Chi cke n Gr ille d C h icke n B re ast, swe e t and so ur barbe cue sauce * Gr ille d Lo b ste r Ta il, Maî tre D’ B utte r ($ 1 8 suppl e me nt pp) * S ile n t ve g g ie b urge r o pti o n avai l abl e upo n re que st CH O OS E 2 S IDE S Ge rman Po tato S al ad G ri l l e d Asparagus G ri l l e d Co rn Co l e S l aw Fre nch Fri e s Gr ille d & G l aze d Swe e t Po tato
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OPEN BAR PACKAGES
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PRE MIU M O PE N B AR $ 4 0 F I R ST H O U R $ 35 E ACH ADDIT IO NAL H O UR To I ncl ud e P re m i um S pir its , B e e r, Win e, & Ch ampagn e T R A DIT IO NAL O PE N B AR $ 35 F I R ST H O U R $ 30 E ACH ADDIT IO NAL H O UR To I ncl ud e We l l S pir its, B e e r, Win e, & Ch ampagn e B AS IC O PE N B AR $ 3 0 F I R ST H O U R $ 25 E ACH ADDIT IO NAL H O UR To I ncl ude B e e r, Win e, & Ch ampagn e
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DEPARTURE BRUNCH
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$ 55 P E R P E R S O N + S UPPLE ME NTAL B RUNCH IT E MS ( FO O D S E RV I C E O NLY, B E VE RAG E PKG NE E DE D) * COST I N C LU DE S J UICE , WAT E R, CO FFE E , T E A $ 2 0 P E R PE RS O N ADDIT IO NAL FO R O P E N B AR O F MI MOSAS AND B LO O DY MARY’ S FO R T WO H O URS
H OT FO O D (CH AFING DIS H E S ) Cinnamon Swirl French toast Frittata, choice of fillings Pork Sausage or Applewood bacon (choose 1) O’Brien Potatoes, Bell Peppers, Caramelized Onions C A RV I NG STAT I O N (C HO OS E O N E I T E M) ($ 3 0 S U P P L E ME N T P P ) Past ram i Vi ri g ni a H am G r ille d F l ank Ste ak Roa ste d Turkey B re ast
COLD FO O D STAT IO N Scottish Smoked Salmon, Sliced Tomatoes and Red Onions, Capers Mediterranean Tuna Salad, Cucumber, Tomato, Herbs, Lemon Focaccia, Onion, Peppers, Tomatoes, Fontina Cheese B R E ADS , PAST RIE S , CE RE ALS Croissant, Pain au Chocolat, Brioche, Assorted Muffins Greek Yogurt, Berries, Granola Fresh Fruit Platter Bagels and Whipped Cream Cheese
C A L L U S AT (6 3 1 ) 6 6 8 -2 3 4 5 O R V I S I T W W W. G U R N E Y S M O N TAU K . C O M • W W W. L DV H O S P I TA L I T Y. C O M /G U R N E Y S
C A L L U S AT (6 3 1 ) 6 6 8 -2 3 4 5 O R V I S I T W W W. G U R N E Y S M O N TAU K . C O M • W W W. L DV H O S P I TA L I T Y. C O M /G U R N E Y S
WEDDING MINIMUMS & RATES
NOV E MB E R 2 N D – MARCH 31 ST WINT E R RAT E S Monday through Thursday - $20,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee Friday & Sunday - $25,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee Saturday - $30,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee APRIL 1 ST - MAY 21 ST **$3,000 additional cost for beach wedding set up Monday through Thursday - $25,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee Friday & Sunday - $30,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee Saturday - $40,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee MAY 22ND – O CTO B E R 1 ST **$3,000 additional cost for beach wedding set up Monday through Thursday - $35,000 Food & Beverage Minimum, $15,000 Venue Rental & Set Up Fee Friday & Sunday - $45,000 Food & Beverage Minimum, $20,000 Venue Rental & Set Up Fee Saturday - $75,000 Food & Beverage Minimum, $25,000 Venue Rental & Set Up Fee **Memorial Day Weekend, 4th of July Weekend and Labor Day Weekend $125,000 Minimum, applied towards venue and Food & Beverage. Additional $10,000K for beach set up on those weekends. O C T 2ND – NOVE MB E R 1 ST **$3,000 additional cost for beach wedding set up Monday through Thursday - $25,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee Friday & Sunday - $30,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee Saturday - $35,000 Food & Beverage Minimum, $10,000 Venue Rental & Set Up Fee
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C A L L U S AT (6 3 1 ) 6 6 8 -2 3 4 5 O R V I S I T W W W. G U R N E Y S M O N TAU K . C O M • W W W. L DV H O S P I TA L I T Y. C O M /G U R N E Y S