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HOW DOES THIS WORK?

The concept is simple. The package is priced at $ 87.00 per person plus tax. The $80.00 price includes the food, staff, equipment and soft beverage service necessary for your complete reception.

PASSED HORS D’OEUVRES

Package includes six of the following:

  • Smoked Turkey and Walnut Canape
  • Steamed Filet Dumpling with a Mustard Horseradish Sauce
  • Filet Canape with Horseradish Cream
  • Filet Canape with Aritchoke Puree, Arugula and Fresh Parmesan
  • Lamb and Spinach Phyllo Triangles
  • Sweet and Sour Brisket Fajita
  • Veal Roll stuffed with Spinach and Jack Cheese
  • Pigs in a Blanket with Mustard
  • Cumin and Pumpkin Seed Crusted Salmon Skewer
  • Crabmeat Cocktail on Herb Pita Chips
  • Salmon Fins with Dill Horseradish Dip
  • Seared Sea Scallops with Fennel Compote
  • Grilled Mushrooms filled with Crab Salad
  • Grilled Shrimp Skewer with Stone Crab Mustard Sauce
  • Stilton and Watercress Toast
  • New Potato Cup filled a Medley of Vegetables and Parmesan
  • Tomato and Basil Bruschetta Canape
  • Asian Vegetable Pancake with Sesame Cream
  • Mexican Quesadilla with Corn and Red Peppers
  • Spinach, Garlic and Mushroom Wonton
  • Ricotta and Sage Crepes with Red Pepper Pesto
  • Pear and Brie Quesadilla

HORS D'OEUVRES BUFFET

You may make two selections from the following, to be set up on a display during the cocktail portion of your event.

  • Crudite of Vegetables including Carrots, Celrey, Red Pepper, Broccoli, Zucchini, Yellow Squash, Cherry Tomatoes and String Beans with Creamy Balsamic Dip
  • Parmesan Pate with Sweet Red Pepper Confit served with Crackers and French Bread
  • Cheese Display with Brie, Havarti and Jarlsberg served with Apricots, Nuts, Strawberries, Grapes, Crackers and Blackbread
  • Tomato Basil Bruschetta with Italian Bread
  • Greek Duo including Hummus and Caponata with Fresh Pita

SIT DOWN AND BUFFET DINNERS

The following items may be selected for either a sit down dinner or a buffet dinner. All dinners includes French rolls and butter set at your table

Salad

  • Spring Mix Lettuce with Sundried Cranberries
  • with Chevre, Candied Walnuts and Raspberry Vinaigrette
  • Baby Spinach Salad with Pear Tomatoes and Herb Vinaigrette
  • Spring Mix Salad with Julienned Jicama and Edible Flowers
  • Caesar Salad with Croutons
  • Mixed Green Salad with Roasted Peppers, fresh Basil, Cucumber, Cherry Tomatoes
  • and Balsamic Vinaigrette
  • Red Leaf Salad with Grapes and Pecans with a Creamy Herb Vinaigrette

Soup
This may be substituted for a salad on a sit down dinner event. If you would like to add the soup in addition to the salad the price will be an additional $3.00 per person

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

ENTRÉE

Sit down dinners please make one selection. Buffet dinners please make two selections. An entrée marked with a * will cost an additional per person

Meats

  • Beef Bourguignon
  • Sweet and Sour Brisket with Onion
  • Prime Rib with Au Jus and Horseradish
  • Teriyaki Grilled Flank Steak
  • Whole Herb Crusted Filet with Mushroom Demi Glace*
  • Roasted Filet with Red Currant Demi Glace*
  • Thai Rubbed Filet with Green Chili Demi Glace*
  • Grilled Sirloin Steak with Caramelized Onions and Dijon Demi Glace*

Poultry

  • Chicken with a Sundried Tomato, Olive, Mushroom and Artichoke Sauce
  • Horseradish and Scallion Crusted Chicken Breast
  • Grilled Chicken Breast with Mushroom and Madiera Demi Glace
  • Sauteed Chicken Breast with Sundried Cherry Demi Glace
  • Pommerey 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

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
  • Sage Rubbed Striped Bass with Red Pepper Beurre Blanc*
  • Lemon and Oregano Grilled Red Snapper*
  • Toasted Coriander Toasted Striped Bass with Sofrito

VEGETARIAN AND PASTA

  • The following selections can be used as one entrée or as a side dish
  • Free Form Vegetable Lasagna with Tomato Concasse
  • Grilled Vegetable Napoleon
  • Wild Mushroom Lasagna
  • Penne Pasta Putanesca
  • Spirelli Pasta Primavera

Vegetables

Sit down dinners include one of the following dishes.

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

Starches

Sit down dinners include one of the following dishes.

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

DESSERT

The following items are included in the final pricing and can be plated orset up on a buffet. We recommend that whether you are doing a sit down dinner or a buffet dinner that the dessert be presented on a buffet. 

  • Culinary Traditional Wedding Cake filled with White Chocolate Buttercream and Raspberry Glaze and decorated with swiss dots and branches

PRICING

The pricing for this service is $ 87.00 plus tax for any of the items listed within this proposal. You may upgrade foods, any equipment and staffing for your event. Those costs will be determined for you after you select your upgrades. A minimum of 100 guest will be required to take advantage of these special prices.
NOTE: This price may be higher when contracting with certain venues.

STAFFING

All events are based on a 5 hour even time frame. All events will be staffed appropriately and all standards of service that you have come to expect from Culinary Concepts will be adhered to. If your party runs overtime the additional cost will be $ 300.00 per half hour.

BEVERAGES

Culinary Concepts will supply all soft beverages, mixers, bar fruit and cocktails napkins for your beverage locations. We cannot provide you with your liquor, but we would be happy to assist you with determining the quantities, placing the orders and even transporting it to your event.

EQUIPMENT

All equipment is provided for your event and includes everything from from dishes to linens and chairs.  Dancefloor and bandstand are not included.

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 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.