wedding packages - the langham, melbourne · the best hotel chefs in america dinner. frank...

copy

*A 15% fee is added to all functions for payment to the hourly paid wait staff and service employee. An administrative fee of 7% is added to all functions and event orders. No part of this administrative fee is provided to wait staff

or service employee. A 7% state tax is added. Menu and prices subject to change without prior notice. February 2015

The Langham, Boston | 250 Franklin Street, Boston, MA 02110 T (617 ) 451 1900 F (617 ) 482 5684 langhamhotels.com/boston

2

250 Franklin Street, Boston, MA T (617) 451 1900 F (617) 482 5684

langhamhotels.com/boston

Wedding PackagesFrom intimate to lavish, traditional to modern, our team of expert planners

will ensure your wedding is perfect and uniquely yours.

A 15.5% service charge and a 7% administrative fee are added to all functions. The service charge is distributed among service employees.

No part of the administrative fee is distributed among servers. A 6.25% state tax and a 0.75% local tax is added. Menu prices subject to change without prior notice.

The Langham, Boston | 2017 250 Franklin Street, Boston, MA 02110 | T 617.451.1900 | F 617.423.2844 | langhamhotels.com/boston

2

Culinary TEAM

Mark Sapienza Executive Chef

Executive chef Mark Sapienza has been with The Langham, Boston since 1998. When Mark was hired, the appointment of the Massachusetts native marked the first time in the hotel's history that an American chef was selected to guide The Langham, Boston’s award-winning culinary endeavors. With a passion for using the freshest seasonal and local ingredients, Chef Mark’s dishes marry seasonal New England flavors and modern cooking techniques, utilizing a scratch kitchen to ensure the quality of each dish. Chef Mark began his culinary career while attending Johnson & Wales University in Providence, RI. He graduated with honors in 1984 with an Associate degree in Culinary Arts and a Bachelor’s degree in Food Service Management. Following graduation, Chef Mark began his career at the nationally-recognized Apley's restaurant. He later joined Horizon Hotels as an executive sous chef and worked at various luxury properties along the East Coast including the Brazilian Court Hotel in Palm Beach, FL, the Montauk Yacht Club and Inn in Montauk, NY, and Arrowood of Westchester in Rye Brook, NY. He was also afforded the opportunity to work at the world-renowned Claridge’s Hotel in London. Upon his return from London, Chef Mark began working at the Boston Harbor Hotel, a five-star property. He spent eight years as executive sous chef before joining the team at The Langham, Boston. Chef Mark has received numerous accolades including the Northeast Family Farms Award of Appreciation (2010) and the Massachusetts Oyster Project Award of Recognition (2014), and was invited to present a dinner at The James Beard House in New York as part of the Best Hotel Chefs in America dinner.

Frank L’Heureux Executive Sous Chef

Executive sous chef Frank L’Heureux has been with The Langham, Boston since 2007. Chef Frank is highly organized and detail-oriented, a necessary trait for dealing with large events and weddings, where each celebration is unique and there are many moving parts. He finds that managing those elements to create the perfect meal is extremely rewarding as they are often planned years in advance, and it all comes down to just one day or a few hours. Chef Frank especially enjoys seeing our classic “white glove” service with timed courses executed, as nothing is plated in advance and reflects the highest culinary standards. Chef Frank began his culinary career in high school, studying culinary arts, and going on to graduate from Johnson & Wales University in Providence, RI in 1989 with an Associate degree in Culinary Arts. Following graduation, he worked at the Boston Harbor Hotel, where he first worked with Chef Mark, and was eventually promoted to banquet chef. He then worked as the executive chef of John Harvard’s Brew House, helping to grow the company from one store to 14 stores. After the company was sold, he joined the team at The Langham, Boston working first as banquet chef and earning a promotion to executive sous chef soon after.




3

Unique Wedding Packages

Designed to delight your guests

Refined

Five passed hors d’oeuvres

Sparkling wine toast

Select display station

Elegant three course dinner

Indulgent tiered wedding cake

One hour Gold Bar

Wine service with dinner

$195 per person

sophisticated

Five passed hors d’oeuvres

Sparkling wine toast

Select display station

Elegant three course dinner

Indulgent tiered wedding cake

Five hour Gold Bar

Wine service with dinner

$235 per person




4

Unique Wedding Packages

Per person package price additionally includes:

Exceptional on-site wedding professional

Overnight suite for the couple on their wedding night

Refined white glove service

Elegant floor length linen, white dinner napkins, votive candles

Personalized menu cards

Complimentary menu tasting for up to four guests

Preferred rates on overnight accommodations for your guests

Up to 100 complimentary guest room information cards to enclose with your invitations

Personalized web link for guest room reservations

Overnight stay celebrating the couple’s first anniversary

* * *

Wedding packages for minimum of 60 guests

Additional rental information available upon request

Lovely settings for your wedding ceremony, rehearsal dinner and

Post-wedding breakfast or brunch

Food and beverage minimums apply




5

A Toast To The Happy Couple

White glove butler passed service of five hors d’oeuvres and select wine

Select from below:

Garden

Ricotta, artichoke, organic tomato and basil crostini

Vietnamese spring rolls Sweet chili dip

Caramelized, brandied onion and gruyere cheese toasts

Poppy seed crusted spinach and feta spanakopita

Fried macaroni and white cheddar cheese bites

Bylthedale brie, apricot, toasted almond and phyllo tartlet

Sea

Ponzu marinated yellowfin tuna tataki, Japanese cucumber Green onion and chili mayonnaise

House smoked Atlantic salmon and scallion beignet

Dill sour cream dip

Maple glazed Cape scallop wrapped in hickory smoked bacon

Lobster bisque demitasse cup

Jonah crab and scallion cakes Sweet and spicy grain mustard sauce

New England lobster “pie”

Buttery crumb crust

Piri-piri grilled Gulf shrimp Lemon parsley mayonnaise

Chilled Gulf shrimp

Tomato, chili and horseradish cocktail sauce +$2 per person

Crisp pastry wrapped sesame shrimp

Ginger plum sauce +$2 per person




6

Farm

Curried chicken, mango and almond salad on white endive

Carpaccio of beef sirloin, truffle aioli and Parmesan crostini

Chinese five spice duck Plum sauce and scallion pancake

Crisp panko and thyme crusted chicken brochette

Buttermilk herb dip

BBQ pulled pork biscuit Jack cheese

Adobo grilled chicken and queso blanco quesadilla

Cilantro cream

Beef tenderloin and mushroom “Wellington” in crisp pastry

Honey-glazed smoked pork belly and ruby grape on a skewer

Mint pesto grilled baby lamb chop Balsamic honey sauce

+$3 per person

One Display Station on Glittering Glass Table

Select from below:

Farmer’s market

Award-winning local cheeses; young market vegetable crudité with buttermilk herb dip; pastry wrapped baked brie, walnut honey glaze; fresh seasonal and

dried fruits; sliced artisan hearth breads

Antipasto misto

Wine cured salami; tonno, white bean and arugula salad; Mediterranean olives; mozzarella bocconcini, cherry tomato and basil salad; grilled asparagus, truffle oil and Parmesan;

exotic mushroom and artichoke insalata; focaccia and grissini




7

New England Raw Bar Enhancement

Available to add to packages for an additional cost; minimum two dozen per order *prices are subject to change without prior notice*

All selections served with lemons, horseradish and spicy cocktail sauce

Chilled Gulf shrimp $75 per dozen Wellfleet clams on the half shell with mignonette sauce $70 per dozen

Northeast oysters on the half shell with mignonette sauce $75 per dozen

Cracked Jonah crab claws with sweet and spicy mustard sauce $75 per dozen

Maine lobster medallions displayed with Marie Rose sauce $80 per dozen




8

Please Be Seated

Uniformed staff will greet guests at their table and offer sparkling wine upon seating.

FIRST COURSE

Please select the first course for your guests from the options below:

Tableside Soup Service

Maine lobster bisque Amontillados sherry

Caramelized onion and golden oak mushroom soup

New Hampshire Swiss cheese flan

Five cheese tortellini soup Chicken, spinach and aromatic vegetables

Plum tomato and basil

Vermont goat cheese toast

Delicacies

Mesclun greens Shaved fennel, organic tomatoes and market vegetables Select one – aged sherry or honey balsamic vinaigrette

Bibb lettuce and vine ripe tomatoes

Great Hill blue cheese, fried shallots, buttermilk herb dressing

Housemade mozzarella Tomato, olive and cucumber panzanella

Mediterranean sea salt and basil oil

Arugula, grilled artichoke and roasted sweet peppers Parmesan crostini and aged balsamic vinaigrette

Pan roasted exotic mushrooms

Semolina gnocchi, Madeira and thyme

Prosciutto di Parma and Marsala-soaked figs Honey, shaved Parmesan, arugula and black pepper grissini




9

Dinner Is Served

French passed bread rolls and creamy butter and wine paired with course selections

Please select the entrée for your guests from the options below:

Chef’s Paired Entrées

Grilled petite filet mignon paired with your choice of the below:

Sesame seared salmon, ginger butter

Lemon and parsley roasted Gulf shrimp

Griddled Jonah crab cake

Basil pesto grilled chicken breast filet

Butter poached Maine lobster +$12 per person

Choice Menu

If you would prefer, select two entrées for your guests to choose from prior to the event:

As a courtesy we will always prepare a vegetarian option & other dietary restrictions, available upon request

Lemon thyme grilled chicken breast

White cornmeal and cheddar polenta, Bercy sauce

Sage roasted stuffed chicken breast Bloomsdale spinach, sweet onion and brioche dressing

Chatham cod loin with buttery crumb crust

Lobster, leeks and baby russet potatoes

Wood grilled Nova Scotia salmon Chive potato purée, young vegetables Anglaise, mustard glaçage

Fennel pollen roasted sea bass

Fingerling potatoes, French beans and melted sweet peppers Pinot Noir butter

Peppered sirloin club steak

Roast shallot whipped potato, coriander and honey glazed heirloom carrot

Filet mignon of beef Red wine mustard, potato and gruyére gratin

Prosciutto wrapped asparagus, Cabernet sauce +$8 per person




10

To Conclude The Evening

Personalized wedding cake displayed for formal cutting Served tableside with ripe strawberries and Valrhona chocolate sauce

Lavazza coffee and assorted Harney & Sons Fine Teas

Dessert Specialty Station Enhancements

Available to add to packages for an additional cost

The Sweets Table

An artistically displayed selection of contemporary and traditional pastries, tarts, mousses and confections hand crafted by our in-house pastry shop

$20 per person

New England Bake Shop

A seasonally inspired selection of New England baked goods including cobblers, crisps, cakes and pies as well as local favorites such as “whoopie pies” and the official state dessert, Boston Cream Pie

$20 per person The Langham Chocolate Bar

A decadent array of hand crafted chocolate pastries and confections selected from our award-winning

Chocolate Bar buffet including our signature chocolate croissant bread pudding $28 per person

Displayed wedding pastry enhancements: Valrhona chocolate dipped strawberries

Cheesecake pops Marshmallow cream “whoopie pies”

Almond and raspberry macarons Mini root beer and vanilla ice cream floats

Selection of petit cupcakes: Red Velvet with cream cheese frosting, Lemon drop with whipped cream, Chocolate with salted caramel buttercream, Vanilla with berries and Grand Marnier buttercream

$60 per dozen

Gold Bar Offering

Tito’s Beefeater

Cruzan Sauza Blue Agave

Jim Beam Rye Jim Beam Bourbon

Johnnie Walker Red Label ***

Premium & Select Beers Albertoni Chardonnay & Cabernet

Louis Perdrier Brut NV

11

Testimonials

“Just a quick and overdue email to thank you again for being so wonderful and professional for

preparing for our wedding day! You were so patient and pleasant with every question we had, and

made our wedding planning so much easier and fun!

Everyone had a great day, to the food selection, table set up, everything was just so perfect and

beautiful! Please send our thanks to the chef, as the food was unbelievably good. As we mentioned

before you will be highly recommended to friends and family.” - Oonagh & Eric, October 2015

“We had an absolutely fabulous

time at the wedding. You really

know how to coordinate an event!!

I will be sure to refer my friends

and family to you in the future.

Thanks again for everything.”

- Mother of the bride, October 2015

“We had our wedding ceremony and reception at the Langham in Boston recently and I am still in awe

of everything! It was surreal. The venue is the most beautiful venue I've ever been to for a wedding, so

I'm so honored that it was for MY wedding! Lucky me! The staff of the Langham is top notch. I've never

experienced a classier or more helpful staff. For our wedding, we worked closely with Samantha

Rivera and she was absolutely amazing. The food was all delicious and beautifully presented. My

favorite part of the Langham Boston is the Wyeth Room where we held our ceremony - it is just jaw-

dropping! I also loved having our after party at the BOND Lounge downstairs. There were so many

unique and gorgeous nooks and crannies around the main floor and second floor for photographs, I

can't wait to see how they all came out! I highly recommend the Langham for a wedding if you can

afford it.” - Sam & Mike, November 2016

“Mikie and I wanted to thank you so much for everything!

It was absolutely amazing and we couldn't have asked for a

better day/evening with our dearest friends and family.

The cocktail reception for the wedding party before our

entrance was perfect and I am so glad we got that moment

with them. We loved the decor, the dancing, the dinner

and everything else that went off without a hitch.”

- Bobby & Mikie, October 2016

12

“Samantha was amazing from beginning to end. She promptly answered my endless emails with

questions leading up to our wedding day and kept everything running smoothly the day of the

wedding. She made sure to coordinate with all of my vendors the week leading up which was

extremely helpful. The banquet staff was amazing also. They were constantly checking with us

throughout the night to be sure we had everything we needed so we could focus on our guests.

Everyone at the hotel exceeded our expectations and made our wedding weekend and stay at The

Langham amazing.” - Chelsea & Garrett, September 2016

“Caitlin and I want to thank you

again for making our wedding day

one to remember for a long long

time. I told you it was going to be

the wedding of the year! People are

still raving about the venue, food

and just the entire day! It was

awesome, job well done!”

- Burt & Caitlin, September 2015

“To say a simple ‘ Thank You’ just can't describe how

grateful we are for all you did to make Jennifer & David's

Wedding the spectacular event it was. You have a gift in

that you were able to coordinate the events of this past

weekend in a way that allowed it to be a Dream Come

True. Everything we dreamed of came true and we

realize that you were the force behind that happening .

So I will use those two simple words - thank you - and

hope that what you hear in them is how we truly feel…”

- Mother of the bride , August 2015

“What a magical weekend from start to finish. We never could

have pulled it off without you. Your attention to detail is

impeccable - right down to my bowl of the vegetarian ravioli! I

almost died when it showed up because I had only dropped it

into our conversation. I really want to write to whoever owns

the whole hotel to compliment your competence, warmth, etc.

In addition, I had no idea the high level of warm service we and

our guests would receive from every employee there… The

weekend was truly epic. Everyone there was raving what a

great wedding it was. The food, the incredible raw bar, the

band, flowers, ceremony, etc. I'll be on a high for a while!!” -

Mother of the bride, November 2016

“I'm still on Cloud 9 after the

wedding celebration. Ajinth

and I got back from

honeymoon on Friday, and I

can't stop smiling. We can't

thank you enough for all of

your hard work. People keep

calling and emailing about

how much fun they had. It was

such a beautiful event!”

- Megan & Ajinth, June 2016

A 15.5% service charge and a 7% administrative fee are added to all functions. The service charge is distributed among service employees. No part of the administrative fee is distributed among servers. A 6.25% state tax and a 0.75% local tax is added. Menu prices subject to change without prior notice.

The Langham, Boston | 2017 250 Franklin Street, Boston, MA 02110 | T 617.451.1900 | F 617.423.2844 | Langhamhotels.com/boston

13

Menus

We welcome the opportunity to create specialized menus for your event. In addition to the printed suggestions, our culinary team will personalize any menu to better suit your guests.

Please note, the higher priced entrée prevails for any plated entrée.

Guarantees

Guaranteed number of guests and entrée selection counts are required by noon, seven business days prior to your event.

On Site Ceremony

We are delighted to assist in hosting your intimate ceremony on site for an additional fee.

Floral Arrangements

We would be pleased to coordinate the services of our preferred florists to assist in the creation

of floral themes, centerpieces and elegant room arrangements. Linen

The Langham, Boston offers elegant floor length linen and crisp white napkins.

Candles

Under Massachusetts law, fire permits are required for candles. Please see your catering manager or event specialist for details.

Outside alcohol and Favors

No alcoholic beverages of any kind will be permitted to be brought into the hotel, this includes guest

favors. Please see your catering manager or event specialist for details.

Labor

An additional labor charge will be applied for last-minute room changes. Additional charges for cashiers, bartenders, and chef attendants will apply.

Parking

Valet & self-parking is available for a fee for all private functions.

Coat Check

The hotel will provide coat check at your request and it may be required based on the season or in the

event of inclement weather. The fee will determined by your guaranteed number of guests.

Specialty Vendors

Your wedding coordinator will be pleased to recommend professional service providers for music, décor and photography

wedding packages - the langham, melbourne · the best hotel chefs in america dinner. frank...

Documents