"Rhythm"
Welcome and Greeting of Wedding Guests & Families
The Pub
Full Bar: White & Red In-house Wines, Domestic Beers, Cocktails & Champagne
Glass Pitchers of Natural Peach Iced Tea & Freshly-Squeezed Lemon-LImeade
Baskets of Rosemary Nuts
Hors D'oeuvres Displayed
Harvest Display:
Roasted Artichokes, Braised Fennel, charred Peppers, Parma Prosciutto,
White Bean Spread, Spiced Olives, Caramelized Onion Spread, Roasted Garlic,
Tuscan Flat Bread, Triple-Cream Brie, Great Hill Blue & Grafton Gold Label Cheddar
Vegetable Bouquets with Basil-Scallion Hummus and Crispy Pitas
"We'll present a thoroughly enjoyable and delicious display of these foods among our vintage baskets, silver platters, bird's eye maple boards, and/or ceramic platters."
Appetizers Tray Served
Fontina Risotto Fritters
. . .rosemary lemon aioli
Moroccan Style Phyllo Chicken Roll
. . .tomato-ginger chutney
Classic Crab Cakes
. . .minced vegetable tartar sauce
. . .and one or two seasonal chef's selections to compliment the menu
"We'll pass around the appetizers on our vintage music frames for one hour before dinner."
Performance Stations
(Client to select three from the stations below)
"The Grill"
*Marinated & Wood-Grilled Chicken Breasts
*boneless breasts gently grilled, sliced, & served warm
. . .fresh roasted garlic, sweet red pepper aioli
Atlantic Wood-Grilled Salmon Fillet
. . .marinated with lime leaves & juice, palm sugar, ginger, sesame oil & garlic
with seasonal fruit salsa & spicy ginger soy aioli
Cobb Salad
. . .refreshing & colorful seasoned salad of vegetables, avocados & tomatoes
Handmade French Bread for the Breaking
. . .butter & imported olive oil
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"The Trattoria"
Grilled Vegetable Ravioli
. . .feta, tomatoes, pignolis & pecorino
Farfalle with Porcini Mushrooms & Sweet Sausages
. . .garlic-thyme cream sauce
Penne Mediterranean
. . .penne with sun-dried tomatoes, fresh artichokes, olives, capers,
basil & parmigiano-reggiano with *vegetable nage
*flavorful all-vegetable broth
Classic Caesar Salad
. . .ciabatta bread croutons, shaved parmigiano-reggiano cheese
Herb Focaccia & Savory Biscottis
. . .butter
"Pastas will be prepared tableside - alternate recipes are available"
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"Province"
Balsamic Marinated Tri-tip Beef
. . .grilled & thinly sliced served with fresh horseradish sauce
Rosemary Roasted Baby Potatoes
. . .olive oil & sea salt
Baby Spinach Salad
. . .crispy apple wood-smoked bacon, button mushrooms,
hard cooked eggs & sherry wine vinaigrette
Black Olive & Sourdough-Onion French Bread
. . .butter
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"Things Asian"
Steamed Dumplings:
Chicken & Shrimp
Ground Pork with Miso & Cabbage
Sweet Potato, Brown Butter
Cold Sesame Noodles & Cucumber Salad
Five Spice Fried Wontons
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"Martini's Anyone?"
Grilled Beef Filet atop Yukon Gold Whipped Potatoes
. . .red wine-veal sauce & crispy leeks
Seafood Paella
. . .fresh shelled lobster, seared sea scallops, wild white shrimp,
Mahogany clams & Prince Edward Island mussels with camarolli rice paella
Ratatouille Provençal
. . .summer garden zucchini, yellow squash, native tomato,
eggplant & red onion topped with basil pesto & parmigiano-reggiano crisps
Mixed Dark Green Salad Composition
. . .grilled sugarine nectarines, shaved manchego cheese,
toasted almonds & champagne wine vinaigrette
French-style Bread
. . .butter
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Desserts
*Tiered Tower of Cupcakes:
Chocolate, Vanilla, Coconut, Raspberry Cream, Orange & Lemon
*a wedding cake may be substituted - additional charges may be
incurred based on intricacy of design & flavor selections
Concerts & Harmonies
. . .whimsical little chocolate & vanilla cookies piped with reverse chocolate
Jamaican Blue Mountain Blended Coffees / Teas
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$95.00 per person / plus 18% service charge
CT Sales Tax Additional
(90 guest minimum)
Price Includes:
Staff to Guest Ratio: 1: 8-15
A 4 1/2 Hour Open Bar
China, Flatware, Glassware, Table Linens and Napkins
Design and service supplies from our extensive inventory: A variety of designs for service
of the menu based on your preferences, silver trays, platters, coffee supplies, silver urns
and servers, waiter supplies, small appliances & cooking equipment, selected tabletop requirements and all related items
Packaging for and labeling of any leftovers for your convenience
Beverage Handling and Bar Supplies: Ice, fruit, juice, all sodas/mixers, coolers,
napkins, bar decorations, and all related supplies
On-site cooking and refrigeration
Terms of Service:
A non-refundable date deposit of $1,000 is required to reserve space on our calendar
and this or any subsequent menu.
Once all the details are in place, an additional payment of $1,500 is required,
followed by 50% of the estimated total 90 days out.
Two weeks prior, we will require a final minimum guest count for the purposes
of billing and production.
One week prior to your event we require the final guest count for billing and production. No reductions for the purpose of reducing billing can be accepted after this time.
Payment in full will be required three days before the event. We will provide a preliminary final invoice estimate for payment purposes. Any adjustments to billing, if necessary, may be made by mail after the event (either refund or charge)
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Culinary Concerts Inc., is an Equal Opportunity / Affirmative Action Employer.
Culinary Concerts Inc. workers are protected by Worker's Compensation Insurance. Culinary Concerts Inc. complies with applicable state and town health department regulations and adheres to all town, state, and federal laws.
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"The art of fine catering is best measured by grace, style, and hospitality and the ability of the caterer to have each and every guest feel warm, welcome, and nourished."
(Ccb/1999)
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