W E D D I N G S & S P E C I A L E V E N T S
THE CAPE’S MO CAPTIVATING S
Inspired by the timeless charm of Cape Cod’s seaside architecture and relaxed sophistication, The Club at New Seabury offers an elegant setting where coastal beauty meets classic New England design.Our stunning oceanfront venues embrace the natural splendor of the Nantucket Sound, with breezy sailcloth tents, weathered wood accents, and panoramic water views creating an atmosphere that feels both refined and inviting.ST ETTING
INCLUDED IN YOUR EVENTTHE COUNTRY CLUB BALLROOMEVENT TIMING – 5 hours of Wedding Reception time – 1 hour for Ceremonies – Venue access 2 hours prior to start time for first looks & photosYOUR EVENT INCLUDES – Cocktail, banquet tables, & gold chivari chairs* – White or ivory table linen & colored napkins* – China, stemware, & silverware – Course or beach access for photos – Discounted kids meals at $25 per person & vendor meals at $40 per person – Complimentary tasting for 6* Additional guests $30/person – On-site Event Manager to plan & our Operations Team to run your event.EVENT UPGRADES*Upgrades are available at an additional cost plus tax, service, & admin charge. All rental items are subject to a 14% gratuity charge, 9% taxable administrative fee, and 7% state sales tax.BALLROOM RENTAL(25-200 people)CEREMONY RENTAL$2,000MONTHNovember - April May & October June - SeptemberSAT.$8,000 $10,000 $16,000FRI. & SUN.$5,000 $8,000 $12,000RATES
INCLUDED IN YOUR EVENTTHE POPPONESSET INN TENTEVENT TIMING – 5 hours of Wedding Reception time – 1 hour for Ceremonies – Venue access 2 hours prior to start time for first looks & photosYOUR EVENT INCLUDES – Cocktail, banquet tables, & gold chivari chairs* – White or ivory table linen & colored napkins* – China, stemware, & silverware – Course or beach access for photos – Discounted kids meals at $25 per person & vendor meals at $40 per person – Complimentary tasting for 6* Additional guests $30/person – On-site Event Manager to plan & our Operations Team to run your event.EVENT UPGRADES*Upgrades are available at an additional cost plus tax, service, & admin charge. All rental items are subject to a 14% gratuity charge, 9% taxable administrative fee, and 7% state sales tax.POPPONESSET INN TENT RENTAL(50-200 people)CEREMONY RENTAL$2,000MONTHNovember - April May & October June - SeptemberSAT.$8,000 $11,000 $18,000FRI. & SUN.$5,000 $7,000 $12,000RATES
HORS D'OEUVRESAll hors d’oeuvres are butler passed and are priced per 50 pieces. 4-6 pieces per person is recommended. All food and beverage items are subject to a 14% gratuity charge, 9% taxable administrative fee, and 7% state sales tax. LAND SEA GARDENPetite Lamb Chops With Herb & Garlic*. . . . . . . . . . . . . . . . . . . . . . Beef Wellington . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mini Birria Beef Empanadas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Maple & Peppercorn Pork Belly Skewer . . . . . . . . . . . . . . . . . . . . . . Buffalo Chicken Spring Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Coconut Chicken With Sweet Chili . . . . . . . . . . . . . . . . . . . . . . . . . . Chili Lime Chicken Kabob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thai Peanut Chicken Satay. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Tandoori Chicken Satay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sliced Tenderloin On Marble Croutons . . . . . . . . . . . . . . . . . . . . . . .3 Oz Mini Lobster Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lobster & Mango Salad With Lime & Cilantro*. . . . . . . . . . . . . . . Lobster Tacos With Aioli, Cilantro, & Pico De Gallo . . . . . . . . . . . Bacon Wrapped Scallops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sesame Seared Yellow Fin Tuna With Wasabi On Wonton . . . . . Mini Crab Cakes With Remoulade . . . . . . . . . . . . . . . . . . . . . . . . . Shrimp Tempura With Sweet Chili Sauce . . . . . . . . . . . . . . . . . . . New England Clam Chowder Shooters*. . . . . . . . . . . . . . . . . . . . . Smoked Salmon With Chive Cream Cheese On A Cucumber*. .Mushroom Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Brie, Raspberry & Almond Phyllo. . . . . . . . . . . . . . . . . . . . . . . . . . Goat Cheese & Artichoke Poppers. . . . . . . . . . . . . . . . . . . . . . . . . Goat Cheese & Honey Phyllo . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . Mozzarella Sticks With Red Sauce . . . . . . . . . . . . . . . . . . . . . . . . . Mini Caprese Skewers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Trufle & Wild Mushroom Arancini . . . . . . . . . . . . . . . . . . . . . . . . . Banh Mi Wonton* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bruschetta of Plum Tomato, Mozzarella, & Basil . . . . . . . . . . . . . Brie & Raspberry Puff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spanakopita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Vegetable Spring Rolls With Sweet Chili Sauce . . . . . . . . . . . . . .260 210 210 210 210 210 210 210 210 210MKT 290 290 250 245 245 210 210 210210 210 210 210 210 210 200 200 195 195 195 195
STATIONARY DISPLAYSAll stations with the exception of the Raw Bar are priced per person All Food & Beverage Items Are Subject To 14% Gratuity Charge, 9% Taxable Admin Fee, & 7% State Sales Tax.ANTIPASTO DISPLAY (GF) Cured Italian Meats, Cheeses, Grilled Vegetables & Olives Served with Sliced Breads & Crackers 24 PER PERSONINTERNATIONAL CHEESE & FRUIT DISPLAY (GF) Imported & Domestic Hard & Soft Cheeses With Fresh Fruit Served & Assorted Crackers 22 PER PERSON DISPLAY OPTIONSCHARCUTERIE DISPLAY (GF) Imported & Domestic Sausages, Cured Meats, Hard & Soft Cheeses, Dried Fruits, Nuts & Preserves Served With Sliced Breads & Crackers 27 PER PERSONASIAN DIM SUM Steamed Baskets Of Shrimp & Pork Dumpling, Spring Rolls, Grilled Chicken Satay, Crab Rangoon With Soy Sauce & Sweet Chili Sauce 27 PER PERSONINTERNATIONAL CHEESE & VEGETABLE CRUDITÉ DISPLAY (GF) Imported & Domestic Hard & Soft Cheeses With Garden Fresh Vegetables served With A Specialty Dip Accompanied By Assorted Crackers 22 PER PERSONASSORTED DIP DISPLAY Buffalo Chicken Dip, Spinach & Artichoke, & Guacamole With Pita Bread & Corn Chips 22 PER PERSONMEDITERRANEAN DISPLAY Thinly Sliced Parma Ham, Salami, Sopressata, and Dried Sausages Grilled Market Vegetables, Artichoke Salad, Roasted Peppers, Hummus, Olive Tapenade, Cornichons, Olives and Assorted Mustards Accompanied with Assorted Breads, and Toasted Pita Chips 27 PER PERSONRAW BAR (PRICED PER 50 PIECES) All Accompanied By Fresh Lemon, Mignonette & Cocktail Sauce Shrimp Cocktail (GF) . . . . . . . . . . . . . . . . . . Oysters On The Half Shell (GF) . . . . . . . . . . Littleneck Clams On The Half Shell (GF) . .250 220 200
PLATED STARTERSAll Food & Beverage Items Are Subject To 14% Gratuity Charge, 9% Taxable Admin Fee, & 7% State Sales Tax.CAESAR SALAD Romaine Wedge, Shaved Parmesan, Garlic Croutons, & A Caesar DrizzleNEW ENGLAND CLAM CHOWDER Creamy Blend Of Clams, Potatoes, & Clam BrothMIXED BABY FIELD GREEN SALAD Mixed Greens, Cucumber, Carrots, Cherry Tomatoes, & Balsamic VinaigretteSOUP DU JOUR Choice Of Italian Wedding, Butternut Bisque, Or Cream Of TomatoIncludes Warm Rolls & Butter PASTA COURSEPENNE PASTA CHEESE TORTELLINISPAGHETTI RIGATONIMARINARA SAUCE VODKA BLUSH SAUCEALFREDO SAUCE PESTO CREAM SAUCEPasta courses are $10 per person and includes the choice of one pasta and one sauce. SOUPS & SALADSSPINACH & GOAT CHEESE SALAD Mixed Greens, Goat Cheese, Julienne Granny Smith Apples, Cranberries, & Caramelized Pecans & Poppy Seed Vinaigrette 15 PER PERSONCRAB CAKE Served With Remoulade 25 PER PERSONCAPRESE SALAD Fresh Mozzarella Cheese & Vine-Ripened Tomatoes & Balsamic Vinaigrette 15 PER PERSONLOBSTER BISQUE Rich Blend of Lobster Broth, Light Cream, Fresh Lobster Meat, & A Hint Of Brandy 15 PER PERSON
VEGETARIAN Pasta Primavera . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Seasonal Vegetables & Garlic Beurre Blanc Butternut Squash Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Seasonal Vegetables & Sage Cream Sauce Mushroom Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Seasonal Vegetables & Pesto Cream Sauce*Consuming raw or undercooked shellfish, meats or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.ACCOMPANIMENTS Meals Include Chef’s Choice Seasonal Vegetable & A Choice of A Starch Yukon Mashed Potatoes, Roasted Red Bliss Potatoes Jasmine RicePOULTRY Chicken Marsala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roast Statler Breast With A Marsala Mushroom Sauce Chicken Piccata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roast Statler Breast Sautéed In White Wine, Capers & Lemon Juice Chicken Mediterranean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Roast Statler Breast With Olives, Artichokes, Peppers, Onions & Feta Cheese In A White Wine Sauce Chicken with Prosciutto & Smoked Mozzarella Cheese . . . . . Pan-Seared Chicken Breast With Marsala Sauce Chicken Boursin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Herb & Crumb Encrusted Chicken Breast With Boursin Cheese, Baby Spinach & Roasted Red Pepper Cream Sauce72 72 72 72 72SURF & TURF PL ATES Pan Seared Filet Mignon* & Baked Stuffed Lobster Tail. . . . . . 6oz Filet Mignon & Lobster Tail With A Shrimp & Scallop Stuffing Pan Seared Filet Mignon* & Lobster Tail. . . . . . . . . . . . . . . . . . . 6oz Filet Mignon & Steamed Lobster Tail Pan Seared Filet Mignon* & Baked Stuffed Shrimp Duet. . . . . 6oz Filet Mignon With Mushroom Demi-Glace & Two Crab Stuffed Shrimp Pan Seared Filet Mignon* & Grilled Marinated Shrimp Duet. . 6oz Filet Mignon With Mushroom Demi-Glace & Two Marinated Shrimp In A Scampi Sauce 112 103 95 93 65 65 65Includes 2 main entrées, vegetarians & dietary restrictions handled on a case-by-case basis. A third entree can be added on for $15 pp. All Food & Beverage Items Are Subject To 14% Gratuity Charge, 9% Taxable Admin Fee, & 7% State Sales Tax. PLATED ENTRÉESSEAFOOD Baked Stuffed Or Boiled Maine Lobster . . . . . . . . . . . . . . MKT One & A Half Pound Lobster With Crabmeat Stuffing Pan Seared Halibut. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 Pineapple–Mango Salsa With Citrus Vinaigrette Not Available for Tasting in Fall or Winter Months* Char-Grilled Swordfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Center Cut Steak With Olive Oil & Fresh Herbs With Tomato Basil Beurre Blanc Quartet of Baked Stuffed Shrimp . . . . . . . . . . . . . . . . . . . . . . 74 Jumbo Shrimp With Maine Crabmeat & Lemon Chive Butter Sauce Pan Seared Atlantic Salmon Filet . . . . . . . . . . . . . . . . . . . . . . . . 73 Served With White Wine, Lemon & Caper Dill Sauce Potato Encrusted Scrod . . . . . . . . . . . . 73 Served With Beurre Blanc Native Broiled Scrod . . . . . . . . . . . 72 Lightly Crusted With Buttery Herbed Crumbs & Chive Beurre BlancMEAT Filet Mignon*. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89 Pan Seared 8oz Filet Mignon With Mushroom Ragout Char-Grilled New York Sirloin* . . . . . . . . . . . . . . . . . . . . . . 80 12oz Center Cut With Dijon, Pepper & Merlot Reduction Braised Short Rib . . . . . . . . . . . . . . . . . . . . . . 79 10oz Braised Short Rib With Pan Jus
*Consuming raw or undercooked shellfish, meats or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.BUTLERED HORS D' OEUVRES Choose 5 Appetizers ($210 range anything else is an upragde)CAPE COD RAW BAR Shrimp Cocktail, Littleneck Clams on the Half Shell*, Oysters on the Half Shell*, Accompanied by Fresh Lemon, Mignonette & Cocktail SauceGARDE MANGER Imported & Domestic Cheeses Garnished With Fresh Fruit Antipasto Display With Cured Italian Meats, Cheeses, Grilled Vegetables, Gourmet Olives, Plum Tomatoes & Fresh Mozzarella With Fresh Basil & Balsamic Vinaigrette, Accompanied By Sliced Baguettes & CrackersPASTA STATION Caesar Salad Cheese Tortellini with Shrimp & Scallops in an Alfredo Sauce Pasta With Grilled Vegetables in Pesto Marinara SauceCAPE COD STATION Seafood Medley of Salmon, Scrod, Shrimp & Scallops, Garlic Mussels & Steamers, Roasted Potatoes & Seasonal VegetablesCARVING STATION Prime Roast Sirloin* & Oven-Roasted Turkey Horseradish Cream Sauce, Cranberry Relish & RollsTHE GRAND RECEPTION The Grand Reception is our stationary meal option for $140 per person. Package excludes bar, dessert, or late-night food costs. A minimum of 75 Guests is needed to choose the Grand Reception Option. All costs are priced per person. COCKTAIL HOUR DINNERPASTA STATIONS Substitute Our Tortellini With One Of The Following: Mushroom Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Butternut Squash Ravioli . . . . . . . . . . . . . . . . . . . . . . 12 Lobster Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 *Additional Pasta & Sauce Options Available*CAPE COD STATION Substitute Our Seafood Medley With One Of The Following: Chicken Boursin Chicken Piccata Chicken MarsalaCARVING STATIONS Substitute Our Turkey Or Sirloin With One Of The Following: Roast Beef Tenderloin* . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Served With A Béarnaise & Mushroom Bordelaise Roast Rack of Lamb* . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Served With A Minted Jus & Mint Jelly Marinated Steak Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 DINNER SUBSITUTIONS
PETITE DESSERT COLLECTION CHOICE OF FOUR $25 PP FOR STATIONED $20 PP FOR PASSED + $75 STAFF ATTENDANTChocolate Chip Cookies Peanut Butter Cookies Chocolate Chip Cookies (GF) Chocolate Dipped Strawberries Freshly Baked Brownies Miniature Cheesecake Mini Whoopie Pies Mini Cupcakes French Macaroons Coconut Macaroons Dubai Pistachio Chocolate PhyllosDESSERTSPriced Per PersonBeef Sliders (GF +$3) . . . . . . . . . . . . . . . Chicken Fingers (GF +$3) . . . . . . . . . . . Buffalo Chicken Fingers (GF +$2) . . . . Pepperoni Pizza (GF +$2) . . . . . . . . . . . Cheese Pizza (GF +$2) . . . . . . . . . . . . . . Grilled Cheese Sandwich (GF +$3) . . . Cheese Quesadillas (GF +$2). . . . . . . . . Mozzarella Sticks .. . . . . . . . . . . . . . . . . . Corn Dog On A Stick . . . . . . . . . . . . . . . 10 Buffalo Chicken Meatballs (GF). . . . . . . 10 Soft Pretzels . . . . . . . . . . . . . . . . . . . . . . 9 French Fries (GF) . . . . . . . . . . . . . . . . . . 9 Tater Tots (GF +$2) .. . . . . . . . . . . . . . . . 9 PB & J Empanada.. . . . . . . . . . . . . . . . . . 9 *All of the Above are Accompanied by Appropriate Condiments.11 11 11 11 11 11 11 11 LATE NIGHT SNACKSSMITTY'S ICE CREAM SUNDAE STATION Choice of 2 Smitty’s Ice Cream Flavors Accompanied By The Following Toppings: Whipped Cream, Hot Fudge, Nuts, Sprinkles, Coconut Flakes, Oreo Pieces, M&M’s & Peanut Butter Cups 20 PER PERSON WALKING CANNOLI STATION Freshly Piped Ricotta Filling With Choice Of Toppings Between Chocolate Chips, M&Ms, Or Oreo Pieces14 PER PERSON +$75 ATTENDANT FEE DESSERTS & LATE NIGHT SNACKSCakes Must Be From A Licensed Baker. A Cake Cutting Fee Of $2 Per Person To Apply for Cakes Brought In. All Food & Beverage Items Are Subject To 14% Gratuity Charge, 9% Taxable Admin Fee, & 7% State Sales Tax.Fruit Tartlet . . . . . . . . . . . . . . . . . . 13 Key Lime Pie. . . . . . . . . . . . . . . . . .12 NY Cheesecake With Berries. . . .12 Warm Apple Tartlet With Whipped Cream . . . . . . 10 Strawberry Shortcake With Berries & Whipped Cream. . . 9 . . . . . . . . . SPECIALTY DESSERTS PREMIUM DESSERT EXPERIENCES
BEVERAGE SERVICEUNLIMITED ULTRA PREMIUM BAR Selection Will Include Call, Premium, & Ultra Premium Beer, Wine, & Liquor packages. Along With The Soda Package 3 HOUR - 70 | 4 HOUR - 77 | 5 HOUR - 82CALL BEER Bud Light, Michelob Ultra, Corona, & Non Alcoholic BeerCALL WINE Sycamore Lane Chardonnay, Sycamore Lane Pinot Grigio, Sycamore Lane Cabernet, & Sycamore Lane MerlotCALL LIQUOR Tito’s Vodka, Tanqueray Gin, Captain Morgan Spiced, Johnnie Walker Red, Jack Daniels, Sauza Tequila, & Parrot Bay RumPREMIUM WINE Emmolo Sauvignon Blanc, Sea Sun Pinot Noir, Ford Coppola Claret, & Val D'OCA ProseccoPREMIUM LIQUOR Ketel One Vodka, Bombay Sapphire Gin, Bacardi Rum, Johnnie Walker Black, Maker's Mark, Tres Agaves Tequila, Aperol, Baileys, & KahluaULTRA PREMIUM LIQUOR Chopin Vodka, Hendricks Gin, Buffalo Trace Bourbon, Glenlivet 12 Scotch, & Ocho TequilaULTRA PREMIUM WINE Bonanza Cabernet Sauvignon & Louis-Jadot Pouilly Fuisse ChardonnayPREMIUM BEER High Noons, Sun Cruisers, & New Seabury IPAULTRA PREMIUM BEER Allagash White, Nantucket Blue, & Captains Daughter IPA PREPAID OPEN BAR BEVERAGE SELECTIONSBar Service Is Available For A Maximum Of 5 hours. We reserve The Right To Suspend Early If Deemed Appropriate. The Club At New Seabury Maintains A No Shot Policy. *Pricing Will Vary Depending On Selected Beverage & Options Can Change At Any Time.* A Bartender Fee Of $150 Per Bartender Is Applied To The Bar. We Suggest 1 Bartender Per 75 Guests. All Food & Beverage Items Are Subject To 14% Gratuity Charge, 9% Taxable Admin Fee, & 7% State Sales Tax.UNLIMITED CALL BAR Selection Will Include Call Beer, Wine, & Liquor Packages. Along With The Soda Package 3 HOUR - 56 | 4 HOUR - 64 | 5 HOUR - 70UNLIMITED PREMIUM BAR Selection Will include Call & Premium Beer, Wine, & Liquor Packages. Along With The Soda Package 3 HOUR - 65 | 4 HOUR - 73 | 5 HOUR - 77NON-ALCOHOLIC BAR Iced Water, Coffee, Tea, Lemonade, Assorted Sodas 20 PER PERSON - FULL EVENT TIME HOSTED CONSUMPTION BARA hosted consumption bar can be based on a time limitation, just beer and wine, or a pre-set dollar amount. Prices are based on actual consumption. A cash bar for your guests to purchase drinks on their own individual tabs is also an option. ENHANCEMENTSCHAMPAGNE TOAST House Prosecco to be Preset at Each Place Setting 8 PER PERSONWINE WITH DINNER Choose Any Two Wines From Our Wine List, & Our Staff Will Offer Guests Their Choice of a Glass Red or White Wine During Dinner Service. PRICING WILL BE DETERMINED BASED ON WINE SELECTION AND A CONSUMPTION TAB PER BOTTLE WILL BE TAKEN. ATTENDANT FEE REQUIREDPRE-CEREMONIAL BEVERAGE Add on a Pre-Ceremonial Beverage of Fruit Infused Water, Lemonade or Iced Tea 5 PER PERSONBAR UPGRADES & SIGNATURE DRINKS Looking For a Specific Brand or Special Drink? Ask Us! We Are Happy to Check With Our Team. Signature Drinks Are Also An Option. Additional Costs May Apply Due to Ingredients or Making the Drink in Bulk.
REHEARSAL DINNERS & BRIDAL BRUNCHESPlease Ask To See Our Catering Menus For Your Upcoming Rehearsal Dinners, Welcome Parties, & Brunches. All Rentals Do Have A Required Food & Beverage Minimum Based On Time Of Year, Day, & Venue. All Items Are Subject To 14% Gratuity Charge, 9% Taxable Admin Fee, & 7% State Sales Tax.June - October $5,000THE POPPONESSET INN COCKTAIL SPACE RENTAL 25-50 peopleMay-November $2,500 THE POOL HOUSE 25-60 peopleMay-October $3,000November-April $2,500BALLROOM RENTAL 25-200 peopleNovember-April 2,000May-October $3,000 BALLROOM COCKTAIL SPACE / GAZEBO RENTAL 25-80 peopleJune, September, & October $2,200 (Monday-Thursday) THE POPPONESSET GARDEN ROOM / DECK RENTAL 25-40 people AFTER PARTIESAfterparties Are 2 Hours Long & Have A Cap Of Midnight. Cash Bars Only For Afterparties. We Do Not Provide Transportation To The Lure From The Ballroom.Weekends Before Memorial Day In May Or After Labor Day Weekend - First Of November Weekends $2,200 Rental + $2,200 Food MinimumTHE LURE 25-200 people
OFFICIANTS Donna Cunio . . . . . . . . . . . . . . . . . . . . . . . .(781) 659-7667PHOTOGRAPHERS Shoreshotz . . . . . . . . . . . . . . . . . . . . . . . . . Sweet Connolly Photography . . . . . . . . . Lisa Elizabeth Images . . . . . . . . . . . . . . . Organic Photography . . . . . . . . . . . . . . . . Salty Broad Studios . . . . . . . . . . . . . . . . . Alex Paul . . . . . . . . . . . . . . . . . . . . . . . . . . . Keslie Corbett . . . . . . . . . . . . . . . . . . . . . . .(508) 488-7868 (508) 414-9414 (508) 364-7942 (508) 649-5187 (508) 776-7606 (508) 723-5038 (774) 722-0238VIDEOGRAPHERS Shining Light Films . . . . . . . . . . . . . . . . . . . McElroy Weddings . . . . . . . . . . . . . . . . . . . . Harborview Studios . . . . . . . . . . . . . . . . . . Digital Imaging of CC . . . . . . . . . . . . . . . .(617) 480-2782 (781) 229-5900 (508) 360-4697 (508) 420-9090PHOTO BOOTHS New England . . . . . . . . . . . . . . . . . . . . . . . Cape Cod . . . . . . . . . . . . . . . . . . . . . . . . . .(877) 266-8477 (508) 228-3968FLORISTS Flowers by Nichole . . . . . . . . . . . . . . . . . . . . Designers Touch . . . . . . . . . . . . . . . . . . . . . . All About Flowers . . . . . . . . . . . . . . . . . . . . The Wandering Florist . . . . . . . . . . . . . . . . . Verde Flowers . . . . . . . . . . . . . . . . . . . . . . . . KJ Floral . . . . . . . . . . . . . . . . . . . . . . . . . . . .(508) 951-1425 (508) 246-1607 (774) 836-7385 (781) 724-8676 (508) 681-8169 (508) 333-6037DISC JOCKEYS Danny Walsh . . . . . . . . . . . . . . . . . . . . . . . Keith LeMire . . . . . . . . . . . . . . . . . . . . . . . Dave Solimine . . . . . . . . . . . . . . . . . . . . . . . Dave Hodges . . . . . . . . . . . . . . . . . . . . . . .(508) 394-5504 (508) 833-0054 (617) 469-9333 (781) 424-5000LIVE ENTERTAINMENT Boston Premier. . . . . . . . . . . . . . . . . . . . . . Wilson Stevens Prod . . . . . . . . . . . . . . . . Hank Agency Group. . . . . . . . . . . . . . . . . Murray Hill Talent . . . . . . . . . . . . . . . . . . . Clockwork . . . . . . . . . . . . . . . . . . . . . . . . . . Night Rhythm . . . . . . . . . . . . . . . . . . . . . . . The Sultans . . . . . . . . . . . . . . . . . . . . . . . . . Legit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . KTO Band . . . . . . . . . . . . . . . . . . . . . . . . . . Thirty 6 Red . . . . . . . . . . . . . . . . . . . . . . . . . Whiskey Princess . . . . . . . . . . . . . . . . . . . . . Gainsville Road Band . . . . . . . . . . . . . . . . . Jamie Wyeth . . . . . . . . . . . . . . . . . . . . . . . . Gay Perkowski . . . . . . . . . . . . . . . . . . . . . . Allan Porter . . . . . . . . . . . . . . . . . . . . . . . . . Cape Cod String Quartet . . . . . . . . . . . . .(508) 324-1507 (978) 256-0360 (617) 628-0400 (800) 843-2263 (603) 275-6358 (978) 256-1400 (508) 246-9071 (781) 894-0863 (810) 938-3302 (617) 592-2763 (401) 339-6211 (617) 593-9925 (774) 253-4931 (508) 369-4937 (774) 238-2555 (774) 413-0079WEDDING CAKES Delicious Desserts . . . . . . . . . . . . . . . . . . . Montilio’s . . . . . . . . . . . . . . . . . . . . . . . . . . . Cupcake Charlie’s . . . . . . . . . . . . . . . . . . . . The Chocolate Rose . . . . . . . . . . . . . . . . . .(508) 540-3352 (508) 894-8855 (508) 477-2253 (774) 238-7020LIVE ILLUSTRATIONS Dainty Scripts . . . . . . . . . . . . . . . . . . . . . . . Lauren Miller . . . . . . . . . . . . . . . . . . . . . . . . Chantelle . . . . . .(339) 237-0822 (774) 238-6842 tohaveandtoholdporteaits@gmail.comEVENT DESIGN & RENTALS PEAK Event Services . . . . . . . . . . . . . . . . . Sunday Social Events . . . . . . . . . . . . . . . . . . SociaLight Boston . . . . . . . . . . . . . . . . . . . . Ryan Designs . . . . . . . . . . . . . . . . . . . . . . . . Elevated Impressions . . . . . . . . . . . . . . . . . .(833) 888-7325 (781) 844-3511 (978) 276-1400 (401) 742-0467 (774) 413-9869HAIR & MAKE-UP Shimmered Beauty. . . . . . . . . . . . . . . . . . . . Michelle’s Hair & Beauty Bridal. . . . . . . . . Mobile Spray Tans by Jane . . . . . . . . . . . . .(781) 492-8010 (508) 572-4173 (607) 351-1149LIMOUSINE / TRANSPORTATION Cape Destinations . . . . . . . . . . . . . . . . . . . White Tie Limousine . . . . . . . . . . . . . . . . . Rock Star Limousine . . . . . . . . . . . . . First Student Bus . . . . . . . . . . . . . . . . . . . . Chatham Valet . . . . . . . . . . . . . . . . . . . . . .(508) 760-2555 (508) 563-9773 (888) 725-7871 x134 (508) 879-5557 (508) 240-4913(800) 225-3110 (508) 457-0606 (508) 775-6600 (508) 771-3000 (508) 775-4420HOTELS Sea Crest Falmouth . . . . . . . . . . . . . . . . . . The Inn on the Square Falmouth . . . . . . Courtyard Marriott Hyannis . . . . . . . . . . Margaritaville Hyannis . . . . . . . . . . . . . . . Hyannis Harbor Hotel . . . . . . . . . . . . . . . .PREFERRED VENDORS
RENTAL PERIOD Our Venue allocates a five-hour rental period. Additional hours are available for an overtime fee of $2000 per hour. Additional labor fees may also apply. All events must conclude by 12 AM. Upon completion of your event, a thirty-minute grace period is allowed for all persons and vendors to exit the building.SERVICE CHARGE, GRATUITY, & SALES TAX All events are subject to applicable State Meal Sales Tax of currently 7% added to all banquet charges, 9% taxable administrative fee & 14% gratuity. This gratuity does not provide for persons such as the Event Coordinator or Sales Director. Gratuities that wish to be provided for these persons must be separate.VENDORS Any outside vendors or service providers operating on the premises must be approved in advance by your Event Manager. New Seabury reserves the right to request proof of adequate insurance from any outside vendor or service provider and to deny approval if such proof is not provided. New Seabury may require any outside vendor or service provider to sign a waiver. Outside vendors or service providers are allowed access to our facilities no more than three hours in advance of the start time set forth in your contract. Vendors are responsible for abiding to all decor restrictions and are liable for any damages. Vendors are not served a meal until all your guests have been served. It is the client’s responsibility to advise us of any vendor dietary restrictions.MEETINGS After a contract is completed and a deposit is made the clients will be introduced to the Event Manager that they will be working with. A tasting (plated meals only) and initial detail meeting will be scheduled 6-8 months prior to event. A meeting 1 month prior to the event will be made for final decisions, and guest count. A rehearsal time and date will be discussed with your Event Manager during the planning process.BOOKING, DEPOSIT, & PAYMENTS An initial non-refundable deposit of the facility fee is required upon booking with a signed contract to confirm space. 6 Months prior to your event 50% of your estimated cost will be due. Your remaining payment is due 30 business days prior to the event. Full payment is based on the final guest guarantee. The club will calculate the total cost based on the guarantee and the lessee shall be responsible for 100% such costs. Any additional charges and fees are required the day of your event. All signed contracts supersede these guidelines. Payments can be made by credit card or check. Guest guarantee is due 10 business days prior to the event.SET UP & BREAK DOWN All decor must be approved by an Event Manager. Basic set up is complimentary by our Event Managers. Basic setup includes placing linens, setting tables, & chairs. Any flames will need to be enclosed by glass. Use of confetti, sparklers, feathers, or glitter are forbidden. No tape can be attached to any wall. If you are choosing to hang anything from our walls this will need to be discussed prior to your event. Suitable hanging materials such as command strips are required. All flowers during an outside ceremony must be real. Decor & rental removal deadlines will be discussed with your Event Manager during the planning process. Rentals or decor not removed will be assessed at a daily fee of $500. New Seabury is not responsible for the loss or damage of any personal or contracted items on property before, after, or during the event.CANCELLATIONS & WEATHER Cancellation Policy is detailed in each contract. Cancellations are based off of a sliding scale between 120-45 days prior each event. Cancellation cost estimated between 40-90% of each event. The outdoor venues at New Seabury do not have full protection from weather such as rain, sleet, snow, wind, and intense sun. In the event of forecasted inclement weather New Seabury will work with the hosts to evaluate options.FOOD & BEVERAGE All Food and Beverage except for cakes must be provided and served by the Club and its staff. Servers are staffed at 1 attendant per 25-30 guests depending on event itinerary. Children’s meals are offered for guests under the age of 12 years old at $25. Bartenders do have a fee of $150 per bartender. The Massachusetts Alcoholic Beverage Control Commission (ABCC) strictly regulates the sales and service of liquor. Liquor services will be prohibited to any individual without proper identification. Management reserves the right to limit, control and/or suspend alcoholic beverage service to guests at their discretion. Any and all alcohol consumed will be provided solely by The Club at New Seabury. Any outside alcohol cannot be brought into the venue and will be removed if caught. Additional fees may apply if outside alcohol is brought in and consumed.IN THE DETAILS
For current rates and availability, visit newseabury.com and select Accommodations, or contact our Reservations Team at (508) 539-8322 (Option 6). WEDDINGS RECEIVE A 10 PERCENT LODGING DISCOUNT WHEN BOOKING. MEMBERS RECEIVE A 15 PERCENT LODGING DISCOUNT WHEN BOOKING DIRECTLY BY PHONE.Enhance your celebration with an exceptional stay at New Seabury. Our accommodation options offer coastal sophistication, generous comfort, and the inviting character of classic New England. Each space is thoughtfully designed to welcome wedding parties, families, and guests seeking a refined Cape Cod experience.Located beside the scenic Dunes Golf Course, the Sea Quarters villas provide spacious two-story condominium-style living with beautifully appointed interiors. FEATURES INCLUDE: King master suite Second bedroom with two twin beds Two full bathrooms Comfortable living area with a queen sleeper sofa Convenient access to resort amenitiesInspired by the charm of quintessential Cape Cod, the Poppy Cottages offer a warm and elegant retreat steps from The Popponesset Inn and the seasonal Cabana Club waterfront pool. FEATURES INCLUDE: Cozy cottage-style design Home-like comforts with a relaxed, coastal aesthetic Walking distance to The Popponesset Inn Access to the Cabana Club seasonal waterfront pool Ideal for families and small groupsSEA QUARTERS VILLAS POPPY COTTAGES ACCOMMODATIONS
We welcome those hosting a wedding at The Club at New Seabury Ballroom or The Popponesset Inn Tent to enjoy extended golf access privileges based on availability at the discretion of the Director of Golf or his designee.GOLF DETAILS Wedding parties may host a round of golf for up to four (4) players at the then-current per player fee within three days of the scheduled wedding. Additional players/groups are welcome (fees apply), but (1) player in each additional group must have booked overnight accommodations with The Club at New Seabury. Golf rounds may be requested with the Director of Golf once a wedding date and venue have been confirmed and should be requested by the bride or groom-to-be or their approved designee. Access is based on availability or expected availability of the date, time and course requested. Such rounds of golf will be prohibited from being played on The Ocean Course on any Friday, Saturday or Sunday between May 15 and October 15. Rounds to be played on The Ocean Course may be booked no more than four days in advance of the requested date of play. Reservations for The Dunes Course may be requested 14 days in advance. Each request will be considered on a case by case- by-case basis and subject to availability. The Director of Golf has final approval for each request.PLEASE CONTACT THE DIRECTOR OF GOLF, ANDREW STOLZE AT (508) 539-8210 OR ASTOLZE@NEWSEABURY.COMGOLF
inTHE CLUB AT NEW SEABURY 95 Shore Drive West, Mashpee, MA 02649 (508) 539-8322 x8365 catering@newseabury.comCONTACT USThe Club at New Seabury looks forward to coordinating your event. Please contact our events department for more details. OR VISIT OUR WEBSITE AT NEWSEABURY.COMCONNECT WITH US 2027 - 2028