LDV GURNEY’S LDV HOSPITALITY
THE GOOD LIFE
LDV HOSPITALITY
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 step out of the ordinary meeting space and in to an inspiring setting at the newly renovated Gurney’s Montauk, unveiling luxury oceanfront guest rooms with private terraces, pristine 1,000sq ft. private beach, multi-level outdoor decks and brand new renovated indoor dining and meeting spaces. 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 event from start to finish.
ABOUT US
CORSO COFFEE THE BEACH CLUB MTK THE REGENT COCKTAIL CLUB TILLIE’S SCARPETTA BEACH
LDV GURNEY’S
SAN JUAN | PR 2015 MONTAUK 2015 ATLANTA 2014 NEW YORK 2013
CORSO COFFEE
CORSO COFFEE
Corso Coffee captures the essence of Italy’s grand café culture. The word ‘Corso’ is derived from the central grand boulevard, Via del Corso, in the heart of Rome. This historical street serves as a charming yet bustling public forum for locals and tourist alike. Different from its American counterparts that offer quick service convenience and Seattle roasted coffee, Corso focuses on the authentic and classic elegance of savoring one’s coffee in the social comforts of the Italian espresso bar. With a primary offering of hand-blended, artisanally wood-roasted espresso from the historic Tricaffè originating in 1949, Corso Coffee features an Italian blend of Brazil’s finest Arabica and Robusta beans. In addition to high quality espresso, Corso offers American drip coffee that is locally roasted in Long Island City, New York. The Corso espresso bars feature homemade breakfast pastries, a variety of organic salads and paninis. Additionally, in the spirit of the classic Italian happy hour, aperitivo, guests can choose from a selection of charcuterie, cheeses and Italian tapas to pair with a classic Aperol Spritz or a range of Italian wines and Proseccos. In 2012 Corso Coffee began wholesaling its unique roasts in celebrated New York restaurants including Balthazar, The Lion, and LDV Hospitality properties. The following year, Corso Coffee opened its first retail location in the storied Paramount Hotel in Times Square. In 2014, the brand launched its flagship store in Buckhead Atlanta. This 2,000 square foot space features an altar to coffee in the form of a thirty-five foot wraparound, white marble bar from Carrara, Italy. The impressive bar was built in Italy’s Cinque Terre region by the renowned Costa Group and transported to Atlanta piece by piece. Corso Coffee offers an escape to ‘la dolce vita’ through its floor-to-ceiling mosaic tile, mid-century modern furniture and light fixtures, sun-kissed outdoor terrace, and a soundtrack of 1960’s jazz mixed with 1970’s soul.
SAN JUAN | PR
2015
MONTAUK
2015
ATLANTA
2014
NEW YORK
2013
M O N TAU K 2015
THE BEACH CLUB
THE BEACH CLUB
The Beach Club resides on a private 1,000 square-foot beach, conveniently located on the picturesque Atlantic Ocean in Montauk. Cream and canary yellow striped daybeds line the sand to perfectly capture the essence and nostalgic charm of the “endless American summer.” Guests can enjoy the surf, sun, and sand while savoring American classics like LDV’s signature lobster rolls and summer cocktails. The atmosphere, drinks, and menu, paired with DJ’s and live bands, all bring the notoriously sought-after international beach scene to Montauk.
MONTAUK
2015
ATLANTA 2015 M O N TAU K 2015 C H I C AG O 2015 M I A M I 2012
THE REGENT COCKTAIL CLUB
THE REGENT COCKTAIL CLUB
At The Regent Cocktail Club, every classic cocktail tells a story. The Regent truly illustrates the art of the craft cocktails with a team of passionate bartenders who are empowered to showcase their talents through a nightly rotating cocktail menu. The unique creators behind each drink, the bar patrons, and the live musical performances are all ingredients that make up the spirit of The Regent Cocktail Club. In 2013, The Regent was recognized as one of the Top Ten Hotel Bars in the World at the Tales of the Cocktail Awards in New Orleans. Master mixologist and honorary Cuban Cantinero, Julio Cabrera, hand-picks the team for each new property and together the team creates an inspiring and dynamic menu unique to every location. The hand-cut ice and fresh local ingredients bring the kitchen to the bar with modern twists on cocktail classics such as the Old Fashioned or the rum-based cocktail, Papa Doble. Guests at The Regent can enjoy live music, artistic performances, and intimate conversation within a plush ambiance. In 2012, the original Regent Cocktail Club launched with great buzz in Miami Beach at the boutique Gale Hotel. In the summer of 2015, LDV opened its second outpost in The Godfrey Hotel in Chicago, followed by a third location in Montauk, New York at the historic Gurney’s Resort and Spa. The Regent will expand
ATLANTA
2015
to Buckhead, Atlanta in conjunction with American Cut, featuring a rooftop dining space with a curated cigar menu where guests can gather to have cocktails and enjoy the sunset views.
MONTAUK
2015
CHICAGO
2015
MIAMI BEACH
2012
M O N TAU K 2015
TILLIE’S
TILLIE’S
Tillie’s is LDV’s modern take on American comfort food. The menu features a range of seasonal ingredients with farm-to-table focused favorites like the Heirloom Tomato Salad and Avocado Toast, to beach classics like the Sriracha Lobster Roll and Southern Chicken Sandwich served on a housemade biscuit. The white washed walls are accented with oak banquets to foster a bright and communal dining experience. Tillie’s debuted in Montauk in the summer of 2015 as part of the renovation project at the Gurney’s Resort and Spa , serving breakfast, lunch and dinner daily.
MONTAUK
2015
MONTAUK 2015 LAS VEGAS 2010 LOS ANGELES 2009 MIAMI BEACH 2008 NEW YORK 2008
SCARPETTA BEACH
SCARPETTA BEACH
Scarpetta is LDV Hospitality’s signature restaurant concept that first launched in New York’s Meatpacking District. The Italian expression, “fare la scarpetta,” describes the gesture of taking a boot-shaped piece of bread to soak up the remaining sauce left in the pot or bowl. The restaurants’ name is derived from this familial gesture and represents the indulgent pleasure of savoring a meal down to its very last taste. In 2008, Scarpetta received a James Beard nomination for ‘Best New Restaurant in America’ as well as a coveted three-star review from the New York Times. The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally sourced ingredients. Scarpetta’s famous Spaghetti Tomato & Basil is nothing short of classic simplicity in both taste and preparation. The understated, yet elegant approach to design creates an environment that is simultaneously chic, welcoming, and inspiring. In 2009, following the success of the flagship location in New York, Scarpetta opened in Miami’s Fountainebleau Hotel and was awarded four-stars from the Miami Herald. In 2009 the Scarpetta brand headed West to the Montage Hotel in the heart of Beverly Hills, and shortly after it opened its fourth location in Las Vegas at The Cosmopolitan Hotel. In the summer of 2015, Scarpetta Beach returned East and opened its doors at Gurney’s Resort and Spa. The restaurant highlights the local, bountiful seafood in a seasonal menu, making it the New York summer dining destination. Scarpetta will open in the Dubai International Financial Center in 2016.
MONTAUK
2015
LAS VEGAS
2010
LOS ANGELES
2009
MIAMI BEACH
2008
NEW YORK
2008
We understand that every wedding is perfectly unique to you, and we provide you with the ability to put your custom touch on your event, offering a variety of packages to suit all of your needs. From providing your guests the opportunity to stay on property at one of our luxurious newly renovated oceanfront accommodations, to hosting your rehearsal dinner and departure brunch, your personal event team and day of coordinator will be able to take you through all elements of your event.
YOUR WEDDING
OV ERN I GH T H O NE Y MO O N STAY FO R T H E CO U PLE (O NE NIG H T ) ACC ESS TO B R I DA L S U I T E F O R T H E DAY 1 HO UR CO C KTA I L R E C E P T I O N 6 Pa ss e d H o t a n d Co ld C a n a p é s C r u d i té St at io n 4 HO UR WE DDI NG R E C E P T I O N C h oi ce o f 1 S a la d O p t io n C h oi ce o f 2 E n t ré e O p t io n s F u l l P re m iu m O p e n B a r a n d Wine s C h a m p a g n e To a st We d d i ng C a ke Ad d it io n a l $75 0 A ss or te d Pe t it Fo u r s
$24 5 PE R P E R S O N P LU S TAX AND S E RVICE FE ES
PACKAGE 1
OV ER 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 ESS TO B R I DA L S U I T E F OR T H E DAY C h a m p a g n e in B r id a l S u ite P l at te r o f F r u it in B r id a l S u ite 1 HO U R CO C KTAI L R E C E P T I O N 8 Pa ss e d H o t a n d Co ld C a n a p és A n t i p a sto / B re a d St at io n C r u d i té a n d C h e e s e St at io n 4 HO U R WE DDI N G R E C E P T I O N C h oi ce o f 1 S a la d O p t io n o r 1 Co l d Appe ti ze r O pti o n C h oi ce o f 3 E n t ré e O p t io n s F u l l P re m iu m O p e n B a r a n d Wi ne s C h a m p a g n e To a st We d d in g C a ke I n clu d e d A ss or te d Pe t it Fo u r s
$295 P E R P E R S O N P LU S TAX AND S E RVICE FE ES
PACKAGE 2
OV ERN I GH T H O NE Y MO O N STAY FO R T H E CO U PLE (O NE NIG H T ) G ROO MS ME N LO U N GE AT T H E RE G E NT CO CKTAIL CLU B C h oi ce o f O n e Co m p lim e n t a r y Si gnature Craf t Co cktai l Pe r G ue st i n G ro o m’s Pa rty ACC ESS TO B R I DAL S U I T E F O R T H E DAY C h a m p a g n e in B r id a l S u ite A ss or te d C r u d ité & F r u it P lat te r 1 HO UR CO C KTAI L R E C E P T I O N 8 Pa ss e d H o t a n d Co ld C a n a p é s A n t i p a sto / B re a d St at io n C r u d i té a n d C h e e se St at io n C a r v i n g St at io n 4 HO UR WE DDI N G R E C E P T I O N C h oi ce o f 1 S a la d O p t io n & 1 Col d Appe ti ze r O pti o n C h oi ce o f 3 E n t ré e O p t io n s F u l l P re m iu m O p e n B a r a n d Wine s P re m i um C h a m p a g n e To a st We d d i ng C a ke & Vie n n e se Ta b le Incl ude d A ss or te d Pe t it Fo u r s BON F I R E A F T E R PAR T Y Be a c h B o n F ire S e t U p w it h S ’ mo re s
$395 P E R P E R S O N P LU S TAX AND S E RVICE FE ES
PACKAGE 3
- BE AC H C E R E MO N I E S $ 3 ,0 0 0 - T E NT E D DE C K $ 3 ,0 0 0 - UN T E NT E D DE C K $ 2 ,0 0 0 - G RE AT H A L L $ 2 ,0 0 0 A rc h w it h Wh ite Tu llin g P l at fo r m fo r Co u p le & O fficia nt Wh i te Fo ld a b le C h a ir s Wh i te Ais le R u n n e r Sp e a ke r s & Micro p h o n e fo r Ce re mo ny Ta b l e ( if n e e d e d fo r re lig io u s ce re mo ni e s) P l at fo r m fo r S m a ll Mu s icia n ( 2 pi e ce) (i f ne e de d)
CEREMONIES
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
MENU
{
Group Menu 1 Primi
{ family style }
RAW YELLOWTAIL olio di zenzero & marinated red onion BURRATA heirloom tomatoes, eggplant & black garlic CREAMY POLENTA fricassee of truffled mushrooms
Paste
{ family style }
SPAGHETTI tomato & basil SHORT RIB & BONE MARROW AGNOLOTTI garlic chips & fresh horseradish CAVATELLI guanciale, fava puree, tomatoes, goat cheese & mint
Piatti
{ choice of }
STRIPED BASS squash, zucchini & peperoncino jus BLACK COD caramelized fennel & concentrated tomatoes ORGANIC CHICKEN spaetzle & summer beans
Dolce
{ family style }
COCONUT PANNA COTTA guava sauce & caramelized pineapple MASCARPONE CHEESECAKE nectarines & lemon gelato CHOCOLATE CAKE salted caramel gelato & chocolate butterscotch
$95 per person
*price does not include tax or gratuity
}
{
Group Menu 2
}
Primi
{ choice of three in advance served family style }
TUNA ‘SUSCI’ marinated vegetables and preserved truffles BRAISED SHORT RIBS OF BEEF vegetable & farro risotto CREAMY POLENTA fricassee of truffled mushrooms BURRATA heirloom tomatoes, eggplant & black garlic
Paste
{ family style }
SPAGHETTI tomato & basil SHORT RIB & BONE MARROW AGNOLOTTI garlic chips & fresh horseradish CAVATELLI guanciale, fava puree, tomatoes, goat cheese & mint
Piatti
{ choice of }
BLACK COD caramelized fennel & concentrated tomatoes BRANZINO white asparagus vinaigrete, maitake mushroom & guanciale ROASTED ORGANIC CHICKEN spaetzle & summer beans AGED BEEF SIRLOIN seasonal fricassee of vegetables & marble potatoes
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
REHEARSAL & GROUP DINNERS
OTHER SERVICES
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
Chi cke n Fi nge rs Fre nch Fri e s Pi gs i n a B l anke t H o u s e m ade Pre tze l s, B e e r Che e se Mi ni Pi z z as S ’ m o re s S e t u p (o r $ 1 5 pe r pe rso n A La Carte j ust s’ mo re s)
* O P T I O N FO R P R E -O RDE RE D B OT T LE S E RVICE ( liq u o r, m ixe r s, champagne, wi ne and be e r se t up) * Will ch a rg e by the bo ttl e, no t o n co nsumpti o n n o se rve r, j ust busse r
* DI S CO U N T E D PACKAG E FO R ALCO H O L t wo h o u r t ra d it io nal o pe n bar wi th barte nde r $ 65 pp p re m iu m b e e r/w ine package avai l abl e upo n re que st
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 A DDI T I O NAL FO R E VE RY H O UR T H E RE AFT E R $ 1 3 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
C H O OS E 4 MAIN IT E MS S low- Smo ke d S ho rt Ri bs St. Lo ui s Ri bs B la cke ne d G ro upe r B lacke ne d S al mo n Texa s St y le H o t Do gs, po tato ro l l C h a r - Gr ille d, Dry age d B urge rs J e r k-S pi ce d Chi cke n Gr ille d C h icke n B re a st, 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 u rg er o pti o n avai l abl e upo n re que st C H O OS E 2 S IDE S Ge r man Po tato S al ad Gr il 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
LOBSTER / CLAM BAKE 8 P M-12AM (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
MAX IMUM 1 5 0 PE O PLE $ 10 0 P E R PE RS O N (FOOD ON LY) * $ 16 5 T WO H O U R L I MI T ED 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 l e Lon g Is lan d Lobste r s C he r r yston e Clams P ri nce Edward Islan d Mu sse ls Ch ar re d Le e k s Red 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 s pe lle tte ( Thy me, G ar lic, aromatics)
DEPARTURE BRUNCH $ 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 NC LU DES J UICE , WAT E R, CO FFE E , T E A $ 2 0 P E R PE RS O N ADDIT IO NAL FOR O P E N B A R O F MI MOSAS AND B LO O DY MARY’ S FO R T WO H O URS
H OT FOO 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
CO LD 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 ARVING STAT IO N (C HO OS E O NE IT E M) ($ 3 0 S U PPLE ME NT PP) Pastrami Vir ign ia H am Gr ille d Flan k Ste ak Ro a ste d Tu r key B re ast
OPEN BAR PACKAGES
P RE 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 U R To I n clu d e P re m iu m S pi ri ts, B e e r, Wi ne, & Champagne
T R ADIT IO NAL O PE N B AR $ 35 F I R ST H O U R $ 30 E ACH ADDIT IO NAL H O U R To I n clu d e We ll S pi ri ts, B e e r, Wi ne, & Champagne
BAS IC O PE N B AR $ 30 F I R ST H O U R $ 25 E ACH ADDIT IO NAL H O U R To I n clu d e B e e r, Wi ne, & Champagne
N OV EM BER 2 N D – MA R C H 3 1ST W I N T 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
A P RI L 1 ST - MAY 2 1ST **$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
M AY 22N D – O C TO 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 2N D – NOV E MB E R 1ST **$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
WEDDING MINIMUMS & RATES
THE GOOD LIFE
LDV HOSPITALITY
LDV HOSPITALITY 130 W 25TH ST, FLOOR 7 NEW YORK 10001
PHONE +1 212.244.8866 WWW.LDVHOSPITALITY.COM
FACEBOOK.COM/LDVHOSPITALITY INSTAGRAM.COM/LDVHOSPITALITY TWITTER.COM/LDVHOSPITALITY
GURNEY’S RESORT & SEAWATER SPA 290 OLD MONTAUK HIGHWAY MONTAUK | NY | 11954
PHONE +1 631.668.2345 WWW.GURNEYSMONTAUK.COM
FACEBOOK.COM/GURNEYSINN INSTAGRAM.COM/GURNEYSMONTAUK TWITTER.COM/GURNEYSMONTAUK