Our Seasonal Philosophy

5 Hour Winter Seated Wedding Reception

“Our philosophy is pretty simple here at Stone House. We value the quality and taste of products above anything else. We have worked to build relationships with local farmers, producers, and vendors, to provide you with freshest products and groceries available. We find beauty in the simplicity of seasonal offerings. We have dedicated team of chefs, managers and wait staff who are passionate about food and great service. This way, we know our food is prepared, and served with care.” - Executive Chef, Jerry Villa

Butler Passed Hors D’oeuvres | please select six

Grilled Octopus, Roasted Peppers, Parsley, Cei Cei Bean Puree, Crostini Duck

Confit Crostini, Fig Jam and Sherry Glaze

Beef Tartar, Rosemary Crisp

Smoked Salmon Canapés, Créme Fraiche, Trout Roe Eggplant

Caponata Crostini, Goat Cheese

Mini Pork Belly Sandwiches, Lettuce, Tomato, Mayo Soup

Shooters: Butternut Squash, Tomato Basil Mangalitsa Pork

Slider, Sweet Onions, Swiss Chard

Mini Portobello Tarts with Goat Cheese, Balsamic Syrup Mini

Chicken Parmigiano

Caprese Skewer, Tomato, Mozzarella, Basil Classic

New England Lobster Rolls

Spicy Tuna, Tobiko, Spicy Japanese Mayo, Scallion, Wonton Crisp Ahi

Tuna Tartare with Scallion and Ginger on Cucumber

Grilled Asparagus Wrapped with Prosciutto Mini

Fish Tacos, Red Snapper, Cilantro, Chile Mini Crab

Cakes with Mango Salsa

Miso-Glazed Sea Scallops

Mini Grass-Fed Burgers, Aged Cheddar Cheese and Apple Smoked Bacon Italian

Sausage Sandwich with Peppers and Onions

Filet Mignon with Truffle Aioli, Parmigiano Reggiano, and Sourdough Crisps Mini

Corn Dogs and Spicy Mustard

Semolina Crusted Calamari with Thai Chili Sauce

Yukon Gold Potato Croquettes with White Truffle and Chives Mini

Short Rib Hero, Sweet Onions, Gorgonzola Cheese

Brie and Raspberry Stars Mini

Cuban Sandwiches Skewered

Shrimp Oreganto Pizza

Margarita

Vegetable Spring Rolls with Ginger Garlic Hoisin Sauce Chicken and

Lemongrass Pot Stickers with White Soy Sauce Classic Shrimp

Cocktail*

Baby Lamb Chops with Spicy Mango Chutney*

* Enhancement | $7 per guests

Cocktail Hour Stationary Displays Seasonal Fresh Fruits and Berries

Artfully Presented Seasonal Fresh Fruits and Assorted Berries

Artisanal Cheese Display

Carefully selected Cheeses, Fresh Herbs, and Flatbreads

Taste of Tuscany

Marinated Char-Grilled Vegetables, Assorted Fresh Baked Breads, Caprese of Fresh Mozzarella, Ripe Tomato and Fresh Basil, Extra Virgin Olive Oil Marinated Fava Beans, Mixed Olives, Focaccia Bread, Plum Tomato Bruschetta and Caponata, Hand Sliced Italian Cured Meats, “Hand Carved” Parmigiano-Reggiano

Cocktail Hour Action Stations|please select two

Pasta Station | please select two pastas & three sauces

Pasta | Penne, Orecchiette, Rigatoni, Cavatelli, Bowtie

Sauces | Pesto, Fresh Tomato, Alfredo, Vodka, Mushroom

Accompaniments to Include: Sweet Sausage, Mushrooms, Broccoli Rabe, Sundried Tomatoes, Roasted Peppers, Onions, English Peas, Marinated Artichokes, Caramelized Onions

Mediterranean | chef attended

Greek Salad, Hummus, Flatbreads, Feta Herb Spread

Pickled Vegetables, Stuffed Grape Leaves

Couscous with Roasted Red Peppers, Olives, and Feta

Traditional Lamb, Pork or Chicken Gyro Made to Order

Tomato, Onion, Hot Sauce, and Tzatziki Sauce

Hot Antipasto Mussels Fra Diavolo

Fried Calamari with Spicy Marinara and Remoulade

Baked Eggplant Rollatini

Broccoli Rabe Sweet Italian Sausage and White Bean

Dinner Reception Course One | please select one

Simple Fancy Greens with Balsamic Dressing

Romaine Hearts with Focaccia Croutons and Caesar Dressing

Entrée Choice or Duet | please select two

Grilled Filet Mignon | Creamed Spinach, Lyonnaise Potatoes

Braised Short Ribs | Soft Polenta, Roast Broccoli

Breast of Chicken Pecan | Tri-Color Carrots, Sweet Potato “Casserole”, Honey-Mustard

Faroe Island Salmon | Baby Green Beans, Potato Puree, Beurre Blanc

Roast Pork Tenderloin | Apple Chutney, Broccolini, Mashed Potatoes, Pork Jus

Chef will prepare a vegetarian entrée upon request

Dessert

Custom Designed Wedding Cake

Rudy’s Pastry Shop: 973-743-3768 Palermo’s Bakery: 201-641-1654

Butlered Sweets To Include|

Mini Cupcakes, Deep Fried Oreos, Vanilla Milk Shakes with Chocolate Chip Cookies, Chocolate Dipped Strawberries , Brownies with Chocolate Fudge, and Mini Cannolis

Regular and Decaffeinated Coffee, Selection of Teas

Beverage

Premium Five Hour Open Bar Package and Tableside Service Silver Tray Service of Signature Cocktail and Premium Red and White Wine Champagne Toast

Additional charges include : 22% administrative fee, 6.875% sales tax, and $250 Maître D Fee LOCALLY SOURCED, RESPONSIBLY HANDLED • Due to the farm to table nature of our

menus, options may vary based on the season.

50 Stirling Road, Warren, New Jersey, 07059 • Info@LandmarkHospitality.com • 866.683.3586

Our Seasonal Philosophy Lakeside Wedding Package “Our vision here at The Boathouse is to create exceptional dishes that are influenced by New Jersey’s seasonal flair. Our culinary team

utilizes the freshest local and imported ingredients to provide our guests with the highest quality food and presentation. In addition to quality

food, you can expect the best service to be provided by The Boathouse staff. We are focused on you and your event’s style and have a passion

and dedication to service.”

Our Chefs are committed to serving truly seasonal cuisine. Therefore, some of our items are only available at certain times of the year.

Our wedding Packages are 5 hours with an additional hour for your ceremony, and include, an open bar, a passed specialty cocktail inspired by

you, Bridal Attendant, your color choice of Linen, table side wine service, a champagne toast and a staff of memorymakers that will ensure that

your wedding day is unforgettable.

Cocktail Hour

Passed Specialty Cocktail Upon Arrival

A Sampling of Butler Style Passed Hors d’Ouevres

Butler Passed Hors D’oeuvres | please select six

Boat House Signature Styles

Catfish Taco | House Made Mini Taco, Corn Meal Crusted Catfish, Red Slaw and Secret Sauce

Seasoned Beef Slider | Red Onion Marmalade, Chipotle Ketchup on a Brioche Bun

Everything Dogs in a Blanket | Mustard and Hot Onions (think everything bagel, yum!)

Tuna Slider | Hawaiian Roll, Wakame and Ginger Aioli

Mini Chicken Parmesan 4 P’s | Polenta, Provolone, Prosciutto and Panko, Tomato Basil Coulis

BBQ Short Ribs | on a Smoked Paprika Waffle

Grilled Cheese “Canoes” | Cream of Tomato Soup Shooters

Truffle Frites | A1 Aioli served in Parchment Paper Cone

Sausage and Pepper Bread | Sundried Tomato Pesto

B.H B.L.T | Newski Bacon, Micro Greens and Tomato on a Soft Brioche with Truffle mayo

From the Market

Caprese Skewer, Tomato, Mozzarella, Basil

Mini Portobello Tarts with Goat Cheese, Balsamic Syrup

Yukon Gold Potato Croquettes with White Truffle & Chives

Under the Sea Spicy Tuna, Tobiko, Spicy Japanese Mayo, Scallion, Wonton Crisp

Lardo Wrapped Sea Scallop, Aglio Pepperoncino, Balsamic “Fico”

Mini Crab Cakes with Mango Salsa

Skewered Shrimp Oreganta

Beef Tartar, Rosemary Crisp

Filet Mignon with Truffle Aioli, Parmigiano Reggiano & Sourdough Crisps

Mini Grass-Fed Burgers, Aged Cheddar Cheese and Apple Smoked Bacon

Domestic Cheese and Seasonal Fresh Fruit & Berries Havarti, NY Cheddar, Maytag Blue, Goat Cheese, Brie, Garnished with Nuts and Dried Fruit, Flat Breads and Crackers

Golden Pineapple, Honey Dew Melon, Cantaloupe, Seedless Red Grapes and Assorted Berries

Mediterranean Station

Roasted and Grilled Zucchini, Eggplant, Squash, Fennel, Red Peppers, Feta Cheese, Hummus, Dolmas, and Tabouleh

Assorted Pita Breads and Flatbreads

Birds of a Feather Duck Confit Crostini | Fig Jam and Sherry Glaze

Chicken & Lemongrass Pot Stickers with White Soy Sauce

Chicken Quesadilla | Pico Di Gallo & Guacamole

From the Butcher

Salad Course | please select one

Caesar Salad | Crispy Croutons and Shaved Parmesan

Traditional Mesclun Salad | Minced Shallots, Fines Herb, Dijon Red Wine Vinaigrette

Fresh Buffalo mozzarella, heirloom Tomatoes served over Boston lettuce with a Pesto Extra virgin olive oil drizzle

Pasta Station | please select two pastas and two sauces

Pasta | Penne, Orecchiette, Rigatoni, Cavatelli

Sauces | Pesto, Fresh Tomato, Alfredo, Vodka

Accompaniments to Include:

Sweet Sausage, Mushrooms, Broccoli Rabe Tomato, Roasted Peppers, Onions, Peas

Served with Fresh Bread and Freshly Grated Reggiano

Parmesan Cheese

*Chef Attendant fee for Action Station | $150

Dinner Reception

Arugula | topped with julienned Pears, crumbled Bleu Cheese, sun dried cranberries with Raspberry Vinaigrette

Entrée | please select two

Braised Short Ribs | Spinach and Roasted Garlic Mashed Potatoes

Pan Seared Tilapia | Parmesan Crust, Vegetable Caponata, Whipped Potatoes, Tomato Coulis

Porcini Crusted Chilean Sea Bass | Fingerling Potatoes and Wild Mushrooms, Red Wine Reduction

Grilled Filet Mignon | Roasted Vegetables & Herb Red Bliss Potatoes, Barolo Wine Sauce

Faroe Island Salmon | Spaghetti Squash, Asparagus & Roast Potatoes, Beurre Blanc Sauce

French Cut Chicken Breast | Lyonnaise Potatoes & Asparagus, Mushroom Jus

Herb-Seared Sirloin Steak | Broccoli Oreganto, Gruyere Mashed Potatoes and Wild Mushrooms, Peppercorn Sauce

Entrée | continued

Pan Seared Red Snapper | Caramelized Shallots, Baby Green Beans and Smashed Potatoes, Lemon Sauce

Roast Tenderloin of Pork | Apple Chutney, Garlic-Mashed Potatoes and Broccolini, Pork Jus

Vegetarian Entrées | please select one

Served with Fresh Baked Breads & Whipped Butter

Seasonal Risotto

Roasted Root Vegetables with a Balsamic Glaze

Eggplant Parmesan

Chef Will Prepare a Vegetarian Entrée

Dessert

Custom Wedding Cake

Assorted Pastries Tableside

Coffee Afficiando Decaffeinated and Regular Coffee, Assorted Herbal Teas

Beverages Signature Cocktail Passed Upon Arrival

Five Hour Premium Open Bar

Premium Red & White Wine

Champagne Toast

Additional Costs

Ceremony On-Site | $10 per guest

Maître D Fee | $250

20% Administrative Charge

6.875% New Jersey Sales Tax

December––March

LOCALLY SOURCED, RESPONSIBLY HANDLED • Due to the farm to table nature of

our menus, options may vary based on the season.

334 South Post Road, West Windsor, New Jersey, 08550 • Info@LandmarkHospitality.com • 866.683.3586

Elegant Wedding Reception

Winter Menu Upon your arrival at The Ryland Inn,

Your guests are warmly greeted with the Signature Wedding Cocktail

Cocktail Hour to Include:

An assortment of 8 passed hors d'oeuvres

Canapés and Hors d’œuvres

Seafood King Salmon Tartar, Pomegranate Seeds, Mustard Greens

Scallop Crudo, Blood Orange and Bronze Fennel

Smoked Trout Tartlette, English Pea Puree, Grilled Spring Onion Yogurt

Shrimp Hush Puppies, Salsa Verde, Ryland Honey

Chilled Shrimp, Avocado Mousse, Cilantro

Meat Grilled Chicken Flatbread, Smoked Gouda

Grass-Fed Beef Carpaccio, Pea Tendrils & Radish

Grass-Fed Beef TarTar, Hand Cut Beef, Cornichons, Tarragon

Seasonal Fruit & Prosciutto Skewers, Grilled Pineapple, Tarragon

Chicken Liver Pate, Quince, Thyme

Meatballs, Turkey, Mushroom, Aged Parmesan

Vegetarian Arancini, English Pea & Taleggio Cheese

Cornmeal Fritter, Spring Onion & Ricotta

Quiche, Spinach, Gruyere, Charred Onion

Warm Ricotta Tart, English and Sugar Snap Peas

Crispy Potato Rosti Cakes, Shredded Potato, Grilled Onion Relish

Vegan Soup Shooter, Potato-Watercress

Tempura Fried Broccoli, Ginger and Soy

Polenta Stuffed Mushrooms, English Peas, Herbs

Candied Endive Spoon, Lentil, Radish, Kale and Herbs

Kim chi, Napa Cabbage, Daikon Radish

Fulper Farm Sheep’s Milk Camembert, Ryland Strawberry Preserve

Cold Stations to Include:

Display of Domestic and Imported Artisanal Cheeses

With a Focus on Domestic to reflect flavors of Local Creameries

Garnished with crackers, house made breads, fruit preserves & Nuts

Seasonal Fruit Display

Mediterranean Specialties

Hummus, Tapenade, Spinach & Artichoke Dip, Bruschetta (Seasonal)

Fried Pita, Olive and Herbed Focaccia, Rustic Breads

Chef Interaction Selections

Carving Board (Please choose 2 items)

Smoked Virginia Ham, Hawaiian Rolls, Whole Grain Mustard Glaze

*

Porchetta

Slow roasted Boneless Pork

Broccoli Rabe with Lemon Vinaigrette

*

Free Range Turkey, Cranberry Relish

Risotto Station Carnaroli Rice

Seasonal Assortment of Vegetables

*

Wild Mushrooms and Truffle Oil

Shaved Parmesan

Other Possibilities:

Roasted Tomatoes, Basil (Seasonal)

Short Rib

Spring-Peas and Morels

Summer-Roasted Corn

Fall-Butternut Squash

The Main Event: Three course plated dinner

First Course (Please select one)

Roasted Baby Beet Salad: Arugula, Candied Cashews, Humboldt Fog Goat Cheese, Juniper Vin

Rose Wine Poached Apples: Young Lettuces, Gorgonzola, Walnuts, Mint, Rose Vinaigrette

Sweet Carrot and Currant Salad: Watercress and Frisee, Cashews, Cabrales Cheese, Sherry Vin

Ryland Kale Caesar: Parmesan, Lemon, Anchovy, Olive Oil,

Smoked Paprika Croutons

Entrée (Please select two)

Spring Salmon: Black Beluga Lentils Celery Root Puree, Baby Bok Choi, Oyster Mushrooms *

Monkfish: Tomato Sofrito, Braised Fennel, Celery, Kale, Potato Puree *

Sea Scallops: Swiss Chard, Spiced Tomato Ragu, Fennel Coriander, Mustard Seed *

Griggstown Chicken: Sweet Potato Puree and Braised Red Cabbage, Roasted Garlic Chicken Jus, Thyme *

New York Strip Steak or Filet Mignon: Smashed Fingerling Potatoes, Swiss Chard, Raisins and

Pine Nuts, Cabernet Reduction *

Braised Beef Shortrib: Idaho Potato Puree, Winter Root Vegetables *

Sweet Italian Sausage: Braised Lentils, Butternut Squash, Kale, Green Onion

Vegetarian Option Available

Winter Risotto: Pumpkin, Sweet Onion, Mushrooms, Field Greens

The Ryland Inn takes pride in serving Natural, Hormone and Antibiotic Free Meats

Dishes subject to change based on Seasonal Availability

Sweet Endings

Custom Wedding Cake

Fire Side S’MORES

Graham Crackers, Marshmallows, Hershey Squares, Reese’s PB Cups

Beverages Premium Open Bar, Champagne, Coffee, Tea, and Soft Drinks

Additional charges 22% Administrative Charge & 6.875% Sales Tax

$250 Maitre D’ Fee

Our Seasonal Philosophy“As the executive Chef at Liberty House, we strive to make every experience memorable. We created our menus to reflect on the season, giving you and your guests the freshest dishes possible. We take great pride researching and sourcing out local ingredients so that we can deliver a dining experience that, instead of feeling catered, gives guests the feeling they’re dining at a great restaurant with family and friends while sharing in your most important moment.” - Executive Chef, Ken Trickilo

Seated Winter Wedding Reception

Butler Passed Hor D’oeuvres | please select six

Cold

Roquefort Blue Cheese, Smoked Bacon and Green Apple Bruschetta drizzled with Truffle Oil

Sesame Seared Tuna Served atop a Cucumber Slice with Red Pepper Relish

Mediterranean Tartlets with Hummus, Cucumber, Feta cheese, Roasted Red Peppers and Olives

Lobster and Asparagus with Truffle Aioli on a Garlic Crostini

Tuna Tartar Tacos with Wonton Crisp, Sambal Aioli and Wakami Salad

Avocado and Tomato Crostini with Parmesan Cheese

Sweet Pea and Prosciutto Crostini

Roasted Beets with Creamy Goat Cheese and Honey Napoleons

Grilled Zucchini and Herbed Ricotta Roulades

Smoked Salmon and Cream Cheese Napoleon, Pumpernickel Bread, Spinach, Tobiko Caviar

Traditional Shrimp Cocktail Served with Cocktail Sauce*

Hot

Creamed Spinach and Beef Tenderloin on a Toasted Crostini finished with White Truffle Oil

French Fry Cones with Parmesan, Fine Herb and Truffle Oil

Lobster Mac and Cheese with Smoked Bacon Tarts

Philly-Style Cheese Steak Spring Rolls, Cheddar Cheese, Caramelized onions, NY Strip Steak and Horseradish

Baby Stuffed Artichokes with Spinach and Smoked Mozzarella

Twice Baked Baby Yukon Potatoes with Cheddar Jack Cheese, Sour Cream, Bacon and Scallions

Crab Cakes with Seasonal Fruit Relish

Coconut Shrimp with Sweet Thai Chili Sauce

Braised Short Rib Stuffed Cremini Mushroom

New Zealand Lamb Chops with Mango Chutney*

Miniature Herbed Chicken Parmesan

Grilled Aged Cheddar Cheese Bruschetta with White Truffle Oil

Caramelized Onion, Wild Mushroom and Gruyere Tartlets

Spinach and Feta Spanikopitas

*denotes an additional charge

Mini Soup Station | please select three

Cream of Tomato

Butternut Squash

Classic Minestrone

Red Lentil with Sage & Bacon

Chicken Escarole

Manhattan Clam Chowder

Chef ’s Antipasto Table | please select cold or hot

ColdSliced Pepperoni, Soppressata, Assorted Focaccia Breads, Marinated Olives, Mushrooms, Artichokes, Provolone, Ricotta Salada and Bocconcini

HotFried Calamari with Spicy Tomato Sauce

Steamed Mussels in White Wine Garlic Sauce

Broccoli Rabe with White Bean and Sweet Italian Sausage

Eggplant Napoleon

Seasonal Fresh Fruits and BerriesGolden Pineapple, Honey Dew Melon, Cantaloupe, Seedless Red Grapesand Assorted Berries

Artisanal Cheese DisplayCarefully selected Local, Domestic and International Cheeses, Dried Fruits, Mixed Nuts, Flat Breads and Crackers

Mediterranean StationAssorted Pita and Flatbreads, Roasted and Grilled Zucchini, Eggplant, Squash, Fennel, Red Peppers, Feta Cheese, Hummus, Dolmas and Tabouleh

Satay StationBeef, Chicken and Shrimp Skewers Prepared by a Chef

Thai Chili Sauce, Garlic Sesame Sauce, Orange Ginger Sauce and Soy Sauce

Pasta Station | please select two pastas & three saucesPasta | Penne, Orecchiette, Rigatoni, Cavatelli, Bowtie

Sauces | Pesto, Fresh Tomato, Alfredo, Vodka, Mushroom

Accompaniments | Sweet Sausage, Mushrooms, Broccoli Rabe, Sundried Tomatoes, Roasted Peppers, English Peas, Marinated Artichokes and Caramelized Onions

First Course | please select one

Spring | Summer

Roasted Red and Gold Beets | Watercress, Watermelon Radish, Shaved Baby Carrots, Orange Segments, Spanish Sherry Vinaigrette

Organic Field Greens | Fire Roasted Peppers, Goat Cheese Fritters, AgedBalsamic Vinaigrette

Mediterranean Salad | Artichokes, Chick Peas, Roasted Peppers, Red Onion, Tomatoes, Feta Cheese, Olives, Oregano, Red Wine Vinaigrette

Heirloom Tomato and Miniature Burrata | Green and White Asparagus, Red Onion, Upland Cress, White Truffle Vinaigrette

Florida Crab Cake | Upland Watercress, Red Endive, Lemon Remoulade*

Grilled Shrimp or Sea Scallops with Papaya & Jicama Salad | Cilantro-Miso Dressing*

Fall | Winter

Wild Baby Arugula | Shaved Fennel, Red Onion, Red and Green Grapes, Great Hills Blue Cheese, Candied Pecans, 12 Year Aged White Balsamic Vinaigrette

Baby Spinach | Roasted Pears, Dried Apricots, Toasted Almonds, Goat Cheese, Champagne Vinaigrette

Harvest Salad | Dried Cranberries, Pistachios, Red and Green Cabbage, Granny Smith Apples, Blue Cheese Dressing

Baked Brie | Apples, Walnuts, and Frisèe, Raspberry Vinaigrette

Always Available

Traditional Caesar Salad | Shaved Parmesan, Housemade Dressing, Croutons

Baby Field Greens | Endive, Radicchio, Cherry Tomatoes, Aged Balsamic Vinaigrette

IntermezzoLemon Sorbet

Entrée Course | please select two

Spring | Summer

Almond Crusted Halibut | White and Green Asparagus, Purple Potatoes, Chive Oil, Roasted Red Pepper Beurre Blanc

Pan Seared Striped Bass | Saffron Basil Mashed Potatoes, Grilled Vegetable Ragout, Mascarpone Cream

Grilled Atlantic Swordfish | Sweet Potato and Jumbo Lump Crabmeat Hash with Sweet Corn Coulis

Grilled Filet Mignon | Roasted Portobello Mushrooms, Yukon Potatoes, Cipollini Onions, Bell Pepper Slaw, Port Wine Demi-Glace

Pan Seared Atlantic Salmon | Tri Colored Quinoa, Bok Choy, Baby Carrots, Red Wine Reduction

All Natural Cedar River Farms Flat Iron Steak | Sweet Cherry Peppers, Broccoli Rabe, Fingerling Potatoes, Herb Demi-Glace

Grilled Mahi Mahi | Chinese Long Beans, Pearl Blended Cous Cous, Mango Salsa, Ginger Reduction, Chive Oil

Red Wine Braised Short Ribs | Black Truffle Smashed Potato, Green Beans

Fall | Winter

Grilled Filet Mignon | Black Truffle Smashed Potatoes, Oven Roasted Tomatoes, Brussel Sprouts, Crispy Chives, Port Wine Demi-Glace

Pan Seared Chatham Cod | Pancetta Roasted Red Bliss Potatoes, English Pea and Wild Mushroom Cream Sauce with Shaved Baby Carrots

Pan Seared Florida Red Snapper | Kamut Blended Wild Rice, Baby Vegetables, Leek Coulis

Pan Seared Atlantic Salmon | Golden Jewel Blended Cous-Cous, Broccolini, Shaved Fennel and Red Onion Salad, Sherry Wine Reduction

Angus NY Strip Steak | Cauliflower and Brie Au Gratin, Wild Mushrooms, Au Poivre Demi-Glace

Espresso Braised Beef Short Ribs | Escarole, Wild Mushrooms, Candied Bacon, Creamy Parmesan and Herb Orzo

Always Available

Berkshire All Natural Pork Chop | Green and Yellow Wax Beans, Pee-Wee Potatoes, Pearl Onions, Whole Grain Mustard Demi-Glace

Stuffed Free Range Chicken Breast | Cremini Mushroom, Spinach and Saga Blue Cheese, Orzo Pasta, Sundried Tomatoes, Zucchini, Yellow Squash, Thyme Chicken Jus

Chateaubriand and Maine Lobster Surf and Turf | Spinach, Pancetta, Pignoli Nut stuffing, Saffron Orzo Pasta *

Dessert

Custom Designed Wedding Cake

Seasonally Designed Liberty House Specialty Dessert | Plated or Passed

Beverage

Specialty Drink Upon Guest Arrival

Premium Five Hour Open Bar Package

Tableside Wine Service During Dinner

Champagne Toast

Assorted Soft Drinks and Juices

Regular and Decaffeinated Coffee

Selection of Teas

Complimentary Hot Chocolate To Go Station with Warm Cookies

Additional CostsOn Site Ceremony | $10 per guest

Maitre D Fee | $250

22% Administrative Fee

6.875% New Jersey Sales Tax

LOCALLY SOURCED, RESPONSIBLY HANDLED Due to the farm to table nature of our menus, options may vary based on the season.

76 Audrey Zapp Drive, Jersey City, New Jersey, 07305 • Info@LandmarkHospitality.com • 866.683.3586