HOW DOES IT WORK?

Our inclusive wedding packages combine all the flavors, service and presentation that Culinary Concepts is known for.

Your (5) five hour celebration starts off with a (1) one hour cocktail reception that includes butler passed hors d’oeuvres, or an hors d’oeuvres display. For a more budget conscious alternative, we can customize a proposal with a shorter celebration timeline...just ask us!

BUTLER PASSED HORS D'OEUVRES
Select (6) six:

  • Chicken and Mango Salad on Belgian Endive
  • Chicken Satay Skewer with Spicy Peanut Sauce
  • Risotto Cake topped with Chicken, Monterey Jack Cheese and Tomato
  • Chicken Cheesesteak Spring Roll
  • Peking Duck Rolls with Hoison Sauce

  • Reuben Pizza
  • Filet Canapé with Horseradish Cream
  • Filet Canapé with Artichoke Puree, Arugula and Fresh Parmesan
  • Lamb and Spinach Phyllo Triangles
  • Pigs in a Blanket with Mustard

  • Sesame Crusted Tuna Crisps
  • Crabmeat Cocktail on Herb Pita Chips
  • Smoked Salmon Canapé with Mustard Dill Sauce
  • Grilled Lemon Scallops with Roasted Tomato Vinaigrette
  • Grilled Shrimp Skewer with Stone Crab Mustard Sauce

  • Steamed Vegetable Dumpling with Honey Soy Dipping Sauce
  • Tomato and Basil Bruschetta Canapé
  • Mexican Tortilla Roll
  • Grapefruit Risotto in a Jicama cup
  • Pear and Brie Quesadilla

HORS D'OEUVRES DISPLAY STATIONS
Select (2) two from the following, to be set up on a display tables during the cocktail portion of your event.

Crudités of Seasonal Fresh Vegetables
Served with a Lemon Leek Dip

Parmesan Pate with Sweet Red Pepper Confit
Served with Water Crackers

Culinary’s Domestic Cheese Display
Served with Fresh Fruit, Water Crackers and Sliced Baguette

Sundried Tomato, Pinenut, Pesto & Goat Cheese Torta
Served with French Bread

Greek Duo including Hummus and Caponata
Served with Fresh Pita Triangles

 

SIT DOWN DINNER OPTION

All dinners includes Freshly Baked French Rolls and Whipped Country Butter

The following course consists of either a Salad or Soup selection.
If you would like to add a soup or salad course, there will be an additional charge of $ 3.50 per person.

SALAD COURSE SELECTIONS
Select (1) one

  • Spring Mix with Sundried Cranberries, Candied Walnuts and Chevre Served with a Raspberry Vinaigrette
  • Soft Lettuce Salad with Orange Zest, Basil, Red Pear Tomatoes and Basil Vinaigrette
  • Spring Mix Salad with Julienne Jicama and Edible Flowers Served with a Raspberry Vinaigrette
  • Traditional Caesar Salad with House-made Croutons
  • Baby Spinach Tossed with Pickled Red Onions, Mushrooms, Chopped Egg Served with a Creamy Shallot Dressing
  • Red Leaf Salad with Grapes and Pecans Served with a Creamy Herb Vinaigrette

SOUP COURSE SELECTIONS

  • Chilled Tomato Basil Soup
  • Gazpacho
  • Melon and Mint Soup
  • Butternut Squash and Apple Soup
  • Cream of Mushroom Soup
  • Tuscan Peasant Soup with Garlic Croutons

ENTRÉE COURSE SELECTIONS
Select (1) one:

POULTRY

  • European Chicken Breast with a Sundried Tomato, Olive, Mushroom and Artichoke Ragout
  • Horseradish and Scallion Crusted Chicken Breast
  • Grilled Chicken Breast with Mushroom and Madiera Demi Glace
  • Sauteed Chicken Breast with Sundried Cherry Demi Glace
  • Pommery Crusted Chicken Breast with Basil Demi Glace
  • Seared Chicken Breast Marabella with Capers, Apricots and Fig Sauce
  • Barbecued Chicken Breast Served with Crispy Red Onions
  • Grilled Chicken Breast with Smoked Corn Sauce
  • Crusty Parmesan Chicken Breast Served with a Tomato Balsamic Relish

 

MEATS

  • Beef Bourguignon
  • Grilled Flat Iron Steak with a Caramelized Onion Demi
  • Sweet and Sour Brisket with Onion
  • Prime Rib with Au Jus and Horseradish
  • Grilled Marinated Flank Steak Served with a Scallion Sauce

 

SEAFOOD

  • Salmon Wrapped in Brioche with Mushroom Duxelles, Lightly Creamed Spinach and served with a Dill Sauce
  • Lemon and Basil Crusted Salmon with Lemon Basil Buerre Blanc
  • Grilled Salmon with Tomato, Arugula and Capers
  • Grilled Tilapia with Peach Lentil Relish
  • Poached Salmon with Cucumber Dill Sauce
  • Roasted Trout Served with Sherry Beurre Blanc

 

VEGETARIAN & PASTA

  • Free Form Vegetable Lasagna with Tomato Concasse
  • Grilled Vegetable Napoleon
  • Wild Mushroom Lasagna
  • Penne Pasta Putanesca
  • Spirelli Pasta Primavera

 

ENTREE UPGRADES
The following entrées are upgrades to the package and are an additional $ 10.00 per person.

MEATS

  • Whole Herb Crusted Filet with Mushroom Demi Glace
  • Roasted Filet with Red Currant Demi Glace
  • Grilled Filet with Gorgonzola Cream Sauce


SEAFOOD

  • Sage Rubbed Striped Bass with Red Pepper Beurre Blanc
  • Lemon and Oregano Grilled Red Snapper
  • Hazelnut and Sweet Potato Crusted Butterfish

 

VEGETABLES
Select (1) one:

  • Julienne Zucchini, Yellow Squash and Carrots
  • Sautéed Green Beans
  • Sautéed Green Beans with Julienne Carrots
  • Sautéed Spinach
  • Sautéed Sugar Snap Peas with Red Pepper
  • Roasted Vegetables including Sweet Potato, Zucchini, Yellow Squash and Carrots
  • Sautéed Snow Peas with Carrots

 

STARCHES
Select (1) one:

  • Garlicky Mashed Potatoes
  • Herb Roasted New Potatoes
  • Basil Pesto Israeli Cous Cous
  • Roasted Sweet Potato Sticks
  • Fluffy White Rice with Pecans and Sundried Cranberries
  • Mixed Whole Grain Pilaf
  • Corn and Shiitake Mushroom Risotto Cakes


DINNER VIGNETTE STATIONS OPTION
Please select (2) two of the following stations

If you would like to add an additional dinner station to your evening, there will be an additional charge of $ 8.50 per person.

 

EUROPEAN TOUR

Grilled Chicken with a Lavender Gastrique

Sautéed Salmon Filet with Chunky Tomato and Basil Concassse

Thyme Roasted New Potato Wedges

Sautéed Green Beans Almondine

Red Leaf Salad with Sliced Red Onion, Cucumbers and Lemon French Vinaigrette

Freshly Baked French Rolls and Whipped Country Butter

 

ROMAN HOLIDAY

Orecchiette Pasta with Broccoli Rabe, Roasted Garlic and Shaved Parmesan Cheese

Mini Scaloppini of Chicken Torcello with a Ragout of Sundried Tomatoes, Artichoke Hearts, Mushrooms and White Wine

Classic Caesar Salad of Hearts of Romaine, House Made Croutons and Fresh Grated Parmesan Cheese

Grilled Vegetable Platter with an Assortment of Eggplant, Roasted Red Peppers, Zucchini Drizzled with Olive Oil and Fresh Garden Herbs

Rosemary Focaccia Served with Olive Oil for Dipping

 

ASIAN FUSION

Chicken, Beef or Pork Stir Fry Tossed with Asian Vegetables

Grilled Tilapia Filets Served with a Ginger Garlic Sauce

White Fluffy Rice

Vegetable Spring Rolls Served with Sweet Chili Dipping Sauce

Fried Wonton Chips

 

COMFORT FOOD STATION

Classic Meatloaf with Mushroom Gravy

Boneless Turkey Breast Accompanied with Fruit Chutney

Roasted Garlic Mashed Potatoes

Trio of Sautéed Julienne Vegetables

Spring Mix Salad with Grape Tomatoes, House Made Croutons and Balsamic Vinaigrette

Freshly Baked Crusty Rolls and Whipped Country Butter

*If you would like a chef to carve at the station there will be an additional charge of $200.00

 

DESSERT & COFFEE SERVICE

A traditional Culinary Concepts wedding cake is included in the package price and can be plated or set up on a buffet.

The cake will be offered with Freshly Brewed Regular Coffee and Tea Service

PRICING

Weddings by Culinary Concepts is customized just for you and is inclusive of all service charges and gratuities. This package has been designed exclusively for our brides and includes the catering, wedding cake, service and kitchen staff, equipment, soft beverages and mixers. Our packages are unique in the industry as they allow you the option to choose from a variety of amazing, made from scratch menus for either a sit-down dinner, or a dinner stations affair. We don't even charge a service charge, corkage fee or cake-cutting fee. An additional fees may be charged for specific sites.

 

STAFFING

Events are based on a five (5) hour time frame adhering always to the highest staffing and service standards for which Culinary Concepts is noted. If your party runs overtime the additional cost will be $ 500.00 per half hour. For a more budget-conscience affair, a shorter event can be customized just for you!

 

BEVERAGES

Culinary Concepts will supply all soft beverages, mixers, bar fruit and cocktail napkins for your bar locations. We are prohibited by law from purchasing and providing you with your liquor, but we would be happy to assist you with determining the quantities, and placing the orders and even transporting it to your event.

 

EQUIPMENT

Our inclusive price includes all equipment necessary to execute your event. Dance floor and bandstand are not included in this special package. Additional rental fees may be incurred as delivery and pickups are arranged closer to the event.

 

EVENT COORDINATION

We will provide you with complete coordination of your party from helping you find the right site, to directing you to a variety of great vendors for flowers, video, photography, beverages and more. We will also be there for you on the day of your wedding helping get you and your wedding party down the aisle. Please inquire about our event planning service packages.

 

PAYMENT

We require an initial non-refundable deposit of 10% (minimum of $1000) along with a signed contract to secure your date. A second deposit of 65% is due 60 days prior to your event. Final payment is due five (5) days prior to your event, along with the final guaranteed minimum guest count. Your final invoice is based upon the guaranteed number of guests or the actual guest count, whichever is greater.