Grand opening: Royalton debuts in Lawrence

The Royalton at the Lawrence Yacht & Country Club
101 Causeway, Lawrence
(516) 218-2525

      After months of renovation following Hurricane Sandy, The Lawrence Yacht and Country Club has emerged as stately and magnificent as ever. They proudly welcome the Royalton as their exclusive house caterer. Catering is already in progress for a wide variety of events. In March, the Grill Room will reopen for lunch, Sunday brunch, and dinner on selected evenings.

         Offering five-star catering across the board, the owner of Royalton Caterers brings over two decades of experience. He took over the privately owned Royalton Mansion nine years ago, and now adds the Lawrence Yacht and Country Club as its sister venue. Audrey Jacobs, the Marketing Director, assists in setting everything up.

         From intimate birthday celebrations to gala fundraisers, corporate meetings, bar and bat mitzvahs, and exquisite weddings, events can be booked for up to 600 guests. Catering can be cocktail style with stations, take place in the restaurant, and/or take place in the grand ballroom. In the warmer months, the outside patio can accommodate the overflow, or be used for the party itself.

         “Royalton Caterers has put in a beautiful brick waterfall near the patio that lights up,” said Jacobs. The patio itself is breathtaking, lined by the manicured golf course, not far from the Atlantic Ocean. Photos of everything can be found on the Royalton website www.theroyaltonmansion.com/lawrence.

Right now the ballroom ceiling is being remodeled to create a more spacious, airy look.

         As for the cuisine, Royalton will customize the menu for every party. Include the most unique and gourmet, in virtually any ethnic style or combination. For example, start with an hors d’oeuvres platter — a lobster spring roll, mini crab cakes, chicken sate, and Thai mango chili sauce. Continue with a grilled polenta salad topped with shaved Asiago. Choose from entrees like duck a l’orange, seared ahi tuna, or Chilean sea bass with herb risotto, sautéed spinach, citrus burre blanc and tomato concise. The dessert tastings plate can include a warm chocolate soufflé, hazelnut ice cream, vanilla mousse truffle with fresh berries, and a cookie twirl. Choices are endless.