1. Weddings at Queen’s Landing
Queen’s Landing is the premier catering and entertainment venue on
Lake Norman. Our goal is to make every aspect of your special occasion
memorable. Our event planning staff will address even the smallest of
details with the same level of care to make your wedding a stress-free affair.
Our Chef and Catering Director will work closely with you to ensure that
your special day will be talked about for years to come!
Queen’s Landing has numerous venues that can be adapted to any event
you desire. We can assist you with all of your pre-wedding events, including
rehearsal dinners, bridesmaid luncheons, and bachelor or bachelorette
parties. We can entertain the largest events as well as the most intimate
occasions. If you can dream it, we want to make it happen for you.
1459 River Hwy, Mooresville, NC 28117 | 704-663-2628 | www.queenslanding.com/Weddings

2. Our 93 foot luxury yacht provides a wonderful setting for your floating celebration festivities.
She features two enclosed floors, each with fully-equipped bars, and an open balcony on the
upper floor which provides for beautiful views of the lake. From a four-course plated dinner
to a grand buffet, we can customize a menu to suit the needs of as many as 100 guests.
The Lady of the Lake
Cruise: $1200 per hour (2 hour minimum); Shore Reception: $600 per hour (1 hour minimum)
The Catawba Queen
Our Mississippi Paddlewheel
vessel features an open upper
level perfect for an outdoor affair.
A Chef-served buffet or creative
hors d’oeuvres selection provides
a gourmet accompaniment
to your special occasion.
Cruise: $1000 per hour (2 hour minimum)
Shore Reception: $500 per hour (1 hour minimum)
©opyright Queen’s Landing. All Rights Reserved.
Venues at Queens Landing

3. We are flexible and will adapt to the size of event that you want, because we want
to make you happy!
Larger Events and Weddings
$150 per hour; $5 per chair set up/breakdown fee
Our waterfront gazebo provides a beautiful and tranquil venue
for your more intimate ceremony and reception.
Lakeside Gazebo
Our spacious banquet room with
private entrance and facilities offers
a breathtaking view of Lake Norman
as the background for your indoor
event. An ornate wood bar and our
professionally trained bartenders
will provide you with all of your
beverage needs. As many as 150
of your guests can be treated to an
amazing experience featuring a menu
limited only by your imagination.
Lakeside Vista Ball Room
$250 per hour
Additional Venues
©opyright Queen’s Landing. All Rights Reserved.

4. Queens Landing is a full service and event planning company. Our approach is unique. We not only plan and
cater the event; we implement creative and elegant touches that will make it an unforgettable occasion. Our
attention to detail, personal service and custom classic style guarantee that your event will be talked about for
years to come. We offer distinct style and design touches that will exceed all of your event planning needs.
Our professionally trained staff and event coordinator are willing to help you in
implementing and planning the following services for your special occasion:
©opyright Queen’s Landing. All Rights Reserved.
•Professional wedding coordination
of the entire event
•Personal assistant the
day of your event
•Colors, themes, and innovative
ideas for the special day
•A Captain to perform your ceremony
•Floral package ordered,
delivered, and placed
•Live band music or DJ music
•Photographer with wedding album
•Pre-wedding tasting for four people
•Limousine service from
Queens Landing
•First night accommodations with
chocolate dipped strawberries, bottle
of champagne, and a hot breakfast
•First anniversary dinner on the yacht
Your wedding and reception is a celebration of a lifetime. You deserve everything exactly the way you want it. Queens
Landing can help make your Dream Wedding a reality. We offer a full range of services for your special day.
Our Chef will be happy to work with you and create a memorable menu for
your special occasion. Pricing is based on your choices.
Additional Wedding Services

5. ©opyright Queen’s Landing. All Rights Reserved.
Beverage Packages
Our professionally trained bar staff will attend to you and your guests with friendly and quick service all throughout your hosted event!
SILVER PACKAGE
CASH BAR
A cash bar requires guests to pay for their own alcoholic beverages on consumption. All tabs
and gratuity will be distributed amongst guests on an individual basis.
GOLD PACKAGE
LIMITED HOST BAR
A limited host bar allows your guests to order from a specific selection of wines, beers, and spirits and/
or a limited tab with 18% gratuity that you have selected prior to the start of the event. The final bar tab
is based on consumption and is paid by the event host at the conclusion of the event.
PLATINUM PACKAGE
HOSTED BAR
A host bar allows your guests to order from the full array of wine, beer and spirits available at Queen’s Landing.
The final bar tab is based on consumption and is paid by the event host at the conclusion of the event.
Non-Alcoholic
Sweet and Unsweet Tea
Soft Drinks
Coffee
Water
A Fluted Champagne Toast
$4.50 per guest
Liquor
Smirnoff (Vodka)
Jim Bean (Bourbon)
Jack Daniel’s (Whiskey)
Jose Cuervo (Tequila)
Bacardi Superior (Rum)
Gordon’s (Gin)
Dewar’s White Label (Scotch)
Ultra-Premium Brands
(Add $5 per person)
Absolut (Vodka)
Grey Goose (Vodka)
Johnny Walker Black Label
(Scotch Whiskey)
Crown Royal (Canadian Whiskey)
Cazadores Reposado (Tequila)
Tangueray (Gin)
10 Cane (Rum)
Maker’s Mark (Bourbon)
Domestic Beer
Bud Light
Michelob Ultra
Budweiser
Yuengling
Landshark
Craft & Imports Beer
Blue Moon
Sierra Nevada Pale Ale
Samuel Adams Boston Lager
Angry Orchards
Stella
Greenman Porter
Duck Rabbit Milk Stout
Corona Extra

6. ©opyright Queen’s Landing. All Rights Reserved.
*Menu can be customized to your preference and dietary restrictions.*
Menus
Kings Feast
Queens Banquet
CLASSIC WEDGE SALAD
draped with a combination of bacon
bits, tomatoes, red onions, creamy blue
cheese dressing, and balsalmic syrup
MIXED SEASONAL VEGETABLE MEDLEY
GRILLED SALMON FILLET
enhanced by a white wine lemon dill butter sauce
PENNE PASTA
tossed with wild mushrooms, spinach, and oven-
roasted tomatoes, in a light-roasted garlic
parmesan cream sauce
HERB-ROASTED ROSEMARY POTATOES
SLOW-ROASTED PRIME RIB OF BEEF
enhanced with garlic and herbs. Served with au
jus and creamy horseradish sauces on the side
KANSAS CITY STYLE SPARE RIBS
tender pork ribs glazed with our
Queen’s Landing Barbeque sauce
CHOCOLATE FOUNTAIN FONDUE
with strawberries, bananas, pineapple,
marshmallows, and poundcake
(Additional dessert selection is available)
$75 per guest
CLASSIC CAESAR SALAD
crisp romaine, tomatoes, croutons with a
creamy garlic lemon parmesan dressing
SEASONAL GARDEN VEGETABLE MEDLEY
SMASHED RED-SKINNED POTATOES
with roasted garlic and a touch of cream and chives
BAKED LASAGNA PRIMAVERA
with grilled vegetables, three cheeses,
and a zesty marinara sauce
HERB GRILLED CHICKEN BREAST
accented by a mushroom Marsala sauce
PAN-SEARED SALMON FILLET
enhanced with a lemon dill white wine butter sauce
CHOCOLATE FOUNTAIN FONDUE
with strawberries, bananas, pineapple,
marshmallows, and poundcake
(Additional dessert selection is available)
$65 per guest

7. ©opyright Queen’s Landing. All Rights Reserved.
Menus
THE DEEP SOUTH
BABY GREEN SALAD
with garden vegetables, cheeses, croutons,
and a selection of dressings
JUMBO SHRIMP AND CHEESY GRITS
THE BIG SOUTHERN FRIED CHICKEN
CREAMY RED-SKINNED POTATOES
ROASTED CORN, BLACK BEANS,
AND PEPPERS
BACON BRAISED COLLARD GREENS
HOUSEMADE FLUFFY CORN BREAD
whipped honey butter
AN ARRAY OF HOUSEMADE DESSERTS
$49 per guest
SOUTHERN COMFORT
BABY GREEN SALAD
with garden vegetables, cheeses, croutons,
and a selection of dressings
HOUSE SMOKED PORK BBQ
SOUTHERN BUTTERMILK FRIED CHICKEN
BBQ BAKED BEANS TOPPED WITH BACON
COUNTRY STYLE CREAMY MAC & CHEESE
HOUSEMADE FLUFFY CORN BREAD
whipped honey butter
AN ARRAY OF HOUSEMADE DESSERTS
$39 per guest
PRE-WEDDING TASTINGS
$75 for two people.
Two-week notice requested.

8. ©opyright Queen’s Landing. All Rights Reserved.
Appetizers and Platter Displays
COLD STATION
JUMBO SHRIMP COCKTAIL
served with a zesty Absolut Vodka
Cocktail sauce (Vodka can be omitted)
SMOKED SALMON
served on corn meal blinis and topped
with créme fraiche and caviar
CHICKEN WALDORF SALAD
with dried cranberries, apples,
and walnuts, served in Belgian endive
A VARIETY OF HAND-ROLLED SUSHI
including California, Crab and Avocado,
and Tuna and Cucumber Rolls, served with
wasabi, pickled ginger, and soy sauce
SMOKED FILET MIGNON
sliced and topped with caramelized
onions, blue cheese, and balsalmic
syrup, served on herb crostini
ASPARAGUS WRAPPED
IN PROSCIUTTO
brushed with a port wine glaze
SEASONAL PEPPERED OYSTERS
served on the half shell with a zesty Cocktail,
lemon butter, or mignonette sauce
BLACK OLIVE TAPENADE
topped with roasted peppers and capers,
served on truffle goat cheese crostini
MINI MAINE LOBSTER ROLLS
fresh lobster salad served on Hawaiin rolls
TUSCANY STYLE TOMATO
AND BASIL BRUSCHETTA
served on Parmesan Crostini
*Prices vary*
HOT STATION
MINI MARYLAND LUMP CRAB CAKES
served with lemon Old Bay crema
ASIAN GRILLED CHICKEN AND
PINEAPPLE SKEWERS
enhanced by a Thai satay sauce
HERB ROASTED LAMB CHOPS
served with minted lamb jus
NC BBQ PORK SLIDERS
served with coleslaw on mini brioche buns
CUBAN SANDWICH BITES
sliced roast mojo pork, ham, swiss
cheese, pickles, and mustard, served
on toasted Cuban bread
MINI SPANAKOPITA
Greek pastries filled with spinach and feta
cheese, served with Tzatziki sauce
BACON-WRAPPED SCALLOPS
with a mustard, brown sugar Bourbon glaze
OYSTERS ROCKEFELLER
baked oysters topped with a rich
spread and parmesan stuffing
PAN-SEARED SALMON CAKES
with a honey Dijon dressing and micro greens
CRISPY COCONUT SHRIMP
with sweet chili sauce
JACK’S JUMBO WINGS
served with a spread of sauces,
cool dips, celery, and carrots
BAKED CLAMS CASINO
enhanced with a bacon, vegetable,
and cheese stuffing

9. ©opyright Queen’s Landing. All Rights Reserved.
Appetizers and Platter Displays
IMPORTED AND DOMESTIC
ARTISANAL CHEESE SELECTION
plattered with fresh berries, dried fruits,
assorted nuts, crackers, and crostini
FRESH GARDEN VEGETABLE CRUDITE´
a wide array of garden vegetables,
served with Buttermilk Ranch, Chunky
Blue Cheese, and tzatziki sauces
SEASONAL FRESH FRUIT AND BERRIES
beautifully presented and accompanied
by berry and cinnamon yogurt sauces
TUSCANY TABLE
salami, prosciutto, sopressata, mortadella,
marinated grilled artichokes, roasted peppers,
mushroom salad, olives, pickled onions,
pepperoncini, capers, and Italian cheeses
THE SERENDIPITY
creamy guacamole, zesty hummus,
and fire-roasted salsa accompanied
by crostini, pita, and tortilla chips
COCKTAIL MEATBALLS
mini beef meatballs tossed in
our dark beer BBQ sauce
ASIAN CHICKEN STIR FRY WRAPS
a savory blend of tender chicken, crisp
vegetables, and spices, accompanied
by crisp lettuce cups and a variety of
garnishes, condiments, and samples
TRI-COLORED CHEESE
TORTELLINI CARBONARA
tossed with prosciutto, peas, and
mushrooms, in a parmesan cream sauce
PENNE Å LA VODKA
Quill pasta tossed in a light pink tomato sauce
enhanced with basil and a shot of vodka
WHIPPED CAROLINA
BLONDE POTATOES
accompanied by a wide variety of toppings,
cheeses, condiments, and sauces customized
to your liking and served in Martini glasses
CHEF SLICING STATION
select from the specialties: bourbon glazed
ham, herb-roasted pork loin, rosemary
leg of lamb, butter basted roasted turkey
breast, and slow-roasted prime rib,
accompanying sauces and sides.
PLATTERS
*Prices vary*

10. ©opyright Queen’s Landing. All Rights Reserved.
General Policy Information
FOOD POLICY
All food items are prepared by Queen’s
Landings’ superb culinary team.
Suggested menus are available and can
be customized per your request.
Outside food is not allowed with the exception of cakes.
CAKE CUTTING FEE
Outside wedding cakes have a cutting fee of $25.
DEADLINES
A final count of guests is required
fifteen days prior to your event.
A preliminary number is required at the time of booking.
GRATUITY
All menus include an 18% gratuity fee
and a required 6.5% sales tax.
BEVERAGE SERVICES
All venues, the banquet room, the boats and
restaurant full-service beverage stations.
A photo ID is required by guests for alcoholic beverages.
Alcoholic beverages are not permitted
to be brought on by the property.
HEALTH REGULATIONS
No smoking is allowed on the boats.
LIABILITY
Queens Landing reserves the right to inspect
and control all private functions.
Queens Landing does not assume
responsibility for personal property.

11. ©opyright Queen’s Landing. All Rights Reserved.
General Policy Information
BOOKING POLICIES
A 50% deposit is required within five
(5) days of booking an event.
The balance is to be paid in full within 30-
days prior to the event date.
If an event is booked less than 15-days prior
to the event, full payment is required.
CANCELLATION POLICY
50% Refund on amount paid (60-days prior to event)
25% Refund on amount paid (30-days prior to event)
No Refund on amount paid (less than 30-days notice)
PAYMENT METHODS
Queens Landing accepts most forms of payments. A
$35 additional fee applies to any returned checks.
PREFERRED VENDOR LIST
Queens Landing maintains a Preferred Vendor
List of florists, photographers, videographers,
DJ’s, limosine services, and bakeries.
HOLIDAYS
Queens Landing is closed on some major
holidays. Please call for scheduling.
PROPERTY DAMAGE OR EXCESSIVE CLEANUP
The booking party is responsible for any property
damage or cleanup above normal use.
Nail holes, tape or other adhesive materials
should not be used in the banquet room or boats.
Sparklers could cause harm to boats and are
prohibited. Confetti and bird seed is prohibited.
SAFETY
Anyone acting in a way that endangers others
will be asked to vacate the property.
No one is allowed to jump off of any vessel. Anyone
doing so will be arrested by the local authorities.
While aboard one of the vessels, the Captain
is in total control and can call authorities
along the Lake Norman shoreline for arrests.
There are pre-designated sites for
medical emergency stops.

12. ©opyright Queen’s Landing. All Rights Reserved.
Wedding Day To-Do List
Twelve months before...
• Purchase your gown.
• Select a wedding date.
• Choose your bridesmaid and flower girl.
• Determine the approximate number of guests.
• Reserve the church and reception site.
• Select a color scheme for your wedding.
• Reserve your florist, photographer,
musicians/disc jockey, videographer.
Nine months before...
• Meet with the wedding officiant.
• Begin the guest list.
• Register with the gift registries at your favorite stores.
Six months before...
• Order your wedding invitations, thank
you cards, ceremony programs.
• Make reservations for your honeymoon.
• Select and order your wedding rings.
Three months before...
• Start taking dance lessons for first dance
(Father/Daughter; Groom/Mother too).
• Make transportation arrangements for the wedding day.
• Arrange to have first fittings for both
you and your attendants.
• Order your wedding cake.
• Make a beauty salon appointment
for you and your bridal party.
Eight weeks before...
• Address and mail your invitations.
• Select gifts for your attendants and the groom.
• Check on out-of-town guests’ reservation needs.
• Make the final floral arrangements.
Three weeks before...
• Have your final fitting, Bring gown accessories.
• Obtain marriage license.
• Make sure the photographer, videographer, and
musicians or disk jockey have their request lists.
• Have your hair styling consultation
• Write out the place cards.
• Purchase or create the reception party favors.
One week before...
• Inform caterer of the final number of guests.
• Emphasize the date and time of the rehearsal
to your bridesmaids and flower girl.
• Finish packing for your honeymoon.
BRIDE’S TO-DO LIST
Twelve months before...
• Choose your wedding party.
• Help select the ceremony and reception locations.
Nine months before...
• With your fiancée, visit the wedding officiant.
• Start your guest list.
• Visit a travel agent to discuss honeymoon destinations.
• Help select registry gifts.
Six months before...
• Make reservations for your honeymoon.
Three months before...
• Give your fiancée your completed guest list.
• Select the attire for yourself and your groomsmen.
Eight weeks before...
• Select gifts for your groomsmen and the bride.
• Pick up wedding rings.
• Make hotel reservations for out-of-town guests.
• Assist in the selection of floral arrangements.
• Make final rehearsal dinner arrangements.
Three weeks before...
• Obtain marriage license.
• Finalize transportation.
• Confirm honeymoon reservations.
• Emphasize the date and time of the
rehearsal to your attendants.
• Send rehearsal dinner invitations.
One week before...
• Prepare any necessary payments for the presiding
official, musician disc jockey, organist, singer, etc.
GROOM’S TO-DO LIST