Your Wedding Day. Culinary Creations Catering with a Creative Touch

Transcription

1 Your Wedding Day Catering with a Creative Touch (908)

2 True Congratulations on your Engagement! One of the most important decisions you will face as you plan your wedding day is the selection of your Caterer. Your Catering Consultant at has the knowledge and experience to plan every detail of your day so that you can enjoy your family, guests and spouse. Our Professional staff will be attentive to your every need, impress your guests and create lasting memories. is a Full Service catering company, coordinating all aspects of your special day from menu to rentals ensuring harmony on your wedding day. The following information will detail our packages and the various options we offer. Please keep in mind that as an Off-Premise caterer, we are able to create the atmosphere of your dreams with every detail in mind. Let us Exceed your Expectations and Dining Experience with True CULINARY CREATIONS Page 2 of 24

3 True You will appreciate Chef Graduates of The Culinary Institute of America Over 13 years of Excellent service and standings in the catering industry Voted Best Caterer & Best Wedding Planning Multiple Years ACF Certified, American Culinary Federation NACE Certified, National Association of Catering Executives ISES Member, International Special Events Society LCA Member, Leading Caterers of America Personalized One on One Chef Tasting Professional and Experienced Staff Buffet or American style service options French Style Service upgrade available Vendor referral list A roster of professionals specializing in weddings; services include florists, musicians, DJs, formal wear, transportation..catering to 35 of New Jersey s unique locations and your backyard Additional items to ponder (items available to rent at an additional fee) Over 360 varieties of linen colors & styles 12 styles and colors of Chairs& Tables Array of Elegant china and formal flatware Honey - Oak parquet dance floor (Sized and located according to your needs) Cake table and cake-cutting service, skirted place card and gift table Wedding Arbor (or Chuppa) available for a fee Other Rental Items available, Please Inquire Outdoor ceremony furniture, runners.. Page 3 of 24

4 True The Prestige Antipasto Tuscan Table Imported cured Meats, Cheese and a variety of gourmet marinated & sun dried specialties, offering a range of tastes and textures International Cheese Board Display Imported & Domestic varieties, assorted crackers, flatbreads & grapes Tapas Bar Display Inventive morsels that encourage nibbling & grazing & 6 Butler-passed Hors d oeuvres Lemon Mint Champagne toast (champagne on consumption) Plated Sit-Down Dinner (Salad & Entrée) or Wedding Buffet (with Plated Salad) Custom-designed wedding cake Each slice garnished with Fresh Fruit (in season), or a handmade chocolate truffle (for a fee) Hot Beverage Service Freshly Brewed Dark Roast Columbian Coffee Decaf, Flavored & Herbal International Teas $45. per guest (min. 75 guests) China & Flatware Included Staffing charges approximately $10. - $12. guest (based on service) Tables, Chairs, Linens, Kitchen Equipment, Tenting, Bar Hardware/Liquor not included If Required Page 4 of 24

5 True The Sophistic 6 Butler-passed Hors d oeuvres & Antipasto Tuscan Table Imported cured Meats, Cheese and a variety of gourmet marinated & sun dried specialties, offering a range of tastes and textures International Cheese Board Display Imported & Domestic varieties, assorted crackers, flatbreads & grapes Tapas Bar Display Inventive morsels that encourage nibbling & grazing One attended Culinary Food Stations for cocktail hour Choose from pasta, wok, risotto or Caesar salad (carving & stationary sushi $5.upgrade) add $4 additional per person for roast tenderloin, carved rib eye, rack of lamb or smoked salmon Lemon Mint Champagne toast (champagne on consumption) Plated Sit-Down Dinner (Salad & Entrée) or Wedding Buffet (with Plated Salad) Custom-designed Wedding Cake Each slice garnished with Fresh Fruit (in season), or a handmade chocolate truffle (for a fee) & Decorated Family-style platter of Biscotti, Petite Fours and Cannoli on each table Hot Beverage Service Freshly Brewed Dark Roast Columbian Coffee Decaf, Flavored & Herbal International Teas $55. per guest (min. 75 guests) China & Flatware Included Staffing charges approximately $10. - $12. guest (based on service) Tables, Chairs, Linens, Kitchen Equipment, Tenting, Bar Hardware/Liquor not included If Required Page 5 of 24

6 True The Elegance 8 Butler-passed Hors d oeuvres & Antipasto Tuscan Table Imported cured Meats, Cheese and a variety of gourmet marinated & sun dried specialties, offering a range of tastes and textures Attended Carving & Pasta Stations for cocktail hour Chef Carving station (please choose One) Bone-in ham, stuffed pork loin sirloin of beef, fresh roasted turkey an additional fee applies for roast tenderloin, carved rib eye, rack of lamb or smoked salmon Chef Pasta Station Penne Rigate cooked with Brandy Tomato cream sauce & Fresh Basil Cannelloni wine sauce With Accompanying fresh Garnishes Lemon Mint Champagne toast (champagne on consumption) Plated Sit-Down Dinner (Appetizer, Salad & Entrée) or Wedding Buffet (with Plated Salad) Custom-designed wedding cake Each slice garnished with Fresh Fruit (in season), or a handmade chocolate truffle (for a fee) Viennese table A sumptuous display of assorted miniature pastries, European butter cookies, cakes and tortes International Coffee Bar Double strength and regular coffee Vanilla whipped cream, shaved chocolate, non-alcoholic Flavorings $70. per guest (min. 75 guests) China & Flatware Included Staffing charges approximately $10. - $12. guest (based on service) Tables, Chairs, Linens, Kitchen Equipment, Tenting, Bar Hardware/Liquor not included If Required Page 6 of 24

7 True Hors d oeuvres Enhancements Available to enhance your package listed above or substitute Stationeries above (prices will be determined on replacement value) Stationary Hors d oeuvres Platters (price will reflect replacement value) Stuffed Fresh Mozzarella pinwheels of grilled eggplant, roast peppers & pesto rolled in mozzarella Asian Gravlox Carpaccio (Cured Salmon) garnished with egg, caper, green onion aioli, red onion & mini breads Grilled Vegetable Mélange Antipasto Style Marinated in a Trio of Pesto sauces: basil, Cilantro & Chipotle Stuffed Endive Leaves with a creamy mixture of Roquefort cheeses, cream cheese & toasted Pecans Crawfish and Spinach Dip diced tomatoes and fresh herbs in black bread with baked seasoned pita chips Garden Vegetable Crudités' fresh sliced seasonal assortment with a roast red pepper dip Grilled Portobello Mushroom & Fresh Mozzarella Platter Roast red & yellow peppers, tomatoes & aged balsamic Grilled Marinated Eggplant Capanota marinated Eggplant Rounds with an olive & caper compote, served with Crostini Fresh Arugula and Artichoke Dip In Hollow bread with Focaccia bread & crackers Baked Brie in Puffed Pastry fresh raspberry and sliced almonds, assorted crackers and flatbreads Fresh Sliced Fruit Display Artistic display of seasonal melons, mango, pineapple & fresh berries Page 7 of 24

8 True Butler-passed Hors d oeuvres (please select Six) Breaded Toasted Ravioli spicy cheese, tomato puree' Crab & Red Snapper Cakes Maryland style, horseradish sauce Sesame Crusted Chicken tenderloins, sesame soy dip Portobello en Croute Fontina cheese, béchamel, puff pastry Hawaiian Seafood Cakes fresh cilantro & lime Sweet Potato Latkes touch of jalapeno, scallion dip Chicken & Cashew Thai Roll lime and coriander cream Crisp Spring Rolls shredded vegetables, soy dip Coconut Chicken Tenders spiced berry, pineapple dip Potato, Cheese & Leek Cakes green onion sour cream Asian Shrimp & Spiced Berry crusted in coconut & nuts Asparagus & Asiago Crisp wrapped and baked in phyllo Sushi is sold by the piece only California Sushi Roll Spicy Crab Sushi Roll Tuna Rolls & Salmon Rolls With pickled ginger, soy & wasabi Asparagus Frittata mini crust less quiche, cheese Proscuitto & Gruviera Pinwheels baked with sage, puff pastry Gourmet Focaccia Pizza Chef s unlimited selections Warm Goat Cheese Bruschetta caramelized onion, herbed tomato Seared Tuna Lolli-pops (medium rare) roast sesame seeds, wasabi mustard Saltimbocca Baked Clams with spinach, Proscuitto & mozzarella Beef & Scallion Negi Maki soy & sake glaze Steamed Shrimp & Chicken Dumplings cello noodles & vegetables, soy glaze Marinated Shrimp Cocktail ginger cilantro pesto, lemon Grilled Seafood Ceviche Cilantro & Lime in Oriental Spoons Dried Stuffed Apricot goat cheese, toasted pistachios Thai Chicken & Cucumber salad on Belgium endive leaves Teriyaki Wood Smoked Salmon crisp wonton, sesame snow pea Lavender Salmon Skewers roast yellow pepper, white balsamic sauce Page 8 of 24

9 True First course - The Elegance Package Only Pre-selected choice of appetizer (Please choose one from list below) Grilled Vegetable Napoleon with Fresh Mozzarella & Pesto Stuffed Portobello Mushroom with Vegetable Couscous Penne Rigate with Wild Mushrooms in a Tomato Brandy Cream Sauce Grilled Polenta and Wild Mushroom Duxelle Balsamic Glaze Fresh Sliced Fruit & Gorgonzola Plate with Seasonal Berries, Mango Coulis Shrimp & Scallop Ravioli with Broccoli Rabe in a Sun Dried Tomato Cream Sauce Salad Course all packages Pre-selected choice of one from list below MIXED SEASONAL GREENS Leaf Lettuces & Baby Mesclun Mix Garnished with Cherry Tomatoes, Olives, Croutons, aged Balsamic vinaigrette AUTUMN GREENS Mixed Baby Lettuces with Walnuts, Dried Cranberries, Granny Smith Apples, Maple Dressing CREAMY CAESAR SALAD Crisp Romaine, Toasted Croutons, shaved Parmesan cheese, Caesar salad dressing MANDARIN FIELD MIX Field Greens, Slivered Almonds, Mandarin Orange Segments & Golden Raisins tossed with White Balsamic Vinegar MEDITERRAIN SALAD Baby Greens with Goat cheese, Grapes, Pine Nuts, Raspberry vinaigrette TRI-COLOR ITALIAN & FENNEL Fennel, Arugula, Endive & Radicchio, shaved Parmesan, Balsamic Page 9 of 24

10 True Entrée choice *If you prefer a Sit-Down Dinner see our Wedding Dou Entrées & Sit-down Entrée Selections *Buffet Style Hot Entrée Selections (please select One from each listing) Salad course is plated and served tableside HOT PASTA SELECTIONS PENNE VODKA Tossed with fresh Peas in a pink Absolute Vodka cream sauce CAVATELLI BIANCA Hand rolled pasta with fresh Spinach, Garlic & diced Tomato in a White bean sauce SMOKED SALMON & ASPARAGUS Fresh Vegetables, tossed with Orichiette Pasta in a Peppercorn cream sauce with Parmesan STUFFED RIGATONI With Ricotta cheese & herbs, sliced mushrooms in a Brandy Tomato cream sauce PENNE BOSCO Sliced Portobello Mushrooms & Italian Proscuitto sautéed in a Tomato cream sauce SHRIMP & BOWTIE PASTA White Cannelloni Beans, Tomatoes & Spinach in a roast Garlic & Herb Olive Oil RIGATONI SICILIAN Grilled Eggplant, Calamata Olives, crushed Pepper & Spinach in a Light Plum Tomato sauce CAVATELLI & BROCCOLI Garnished with fresh diced Tomatoes in a Garlic fresh Herb & White wine sauce ORICHIETTE GIARDINERRA Artichoke Hearts, Button Mushrooms, Broccoli & Sun dried Tomatoes, Dry Vermouth sauce HOT CHICKEN SELECTIONS Lemon Herb Chicken Fresh Broccoli Florets, Herb, White Wine Sauce Chicken Creations Sundried Tomatoes, Artichokes, Portobellos, Red Peppers White wine, butter sauce Chicken Saltimboca Proscuitto, Spinach & Fresh Mozzarella, Lemon, Sage Sauce Chicken Madagascar Artichoke hearts, Plum Tomatoes, Olives, Green peppercorn sauce Chicken Paillard Bruschetta Grilled, topped with a Tomato, Garlic, Fresh Basil & Onion Compote Chicken Balsamico Flambéed with Balsamic vinegar, Sliced Red Onions & Wild Mushrooms Grilled Chicken Viola Fresh Asparagus, Wild Mushrooms, Tomatoes, Roast Garlic Basil Sauce Ginger Cilantro Chicken Grilled over Roast Corn & Peppers, Fresh Ginger & Cilantro Buerre Blanc Buffets will include Chef s seasonal selection of buffet accompaniments; Vegetable & Starch Page 10 of 24

11 True Buffet Style Hot Entrée Selections (please select One from each category) Salad course is plated and served tableside Carving Stations CHEF CARVED MEAT SELECTIONS Oven Roasted Rubbed Turkey Fresh Baked Bone-in Ham Autumn Turkey Roulade Stuffed Turkey Breast Filled With A Granny Smith Apple, Sun-Dried Cranberry And Cornbread Stuffing Stuffed Pork Loin Spinach, Artichoke & Roast Peppers Stuffed Flank Steak Arugula & Sun Dried Tomatoes Roast Tenderloin of Beef Please add $4.50 per person Top Round Sirloin of Roast Beef Prime Rib Eye (3.50 per person) Leg of lamb Rack of Lamb Please add $7. per person HOT SEAFOOD SELECTIONS Seafood Paella Shrimp, Mussels, Calamari, Chorizo, Saffron Rice Shrimp & Scallops Française Fresh Broccoli florets, Sliced Lemons, White wine Pecan Crust Salmon Pan Seared served with a Garlic, Brown Butter sauce Peppercorn Crust Tuna Caramelized Onions & Mushrooms, Brandy Butter Balsamic Shrimp Marinated & Grilled over Assorted charred Vegetables Crisp Red Snapper Provencal Seared over roast Tomatoes Red Onions & Tarragon Lavender Rubbed Salmon Seared with Aromatic spice rub, Bok Choy Slaw Sesame Seared Tuna Ginger Soy Marinade Over Oriental Vegetables Maryland Crab Cakes Sautéed with Broccoli, Garlic, White wine sauce Seafood Risotto Scallops, Shrimp & Crabmeat Tossed in Arborio Rice Baked Steamship Round Min 100 guests Buffets Only will include Chef s seasonal selection of buffet accompaniments; Vegetable & Starch Page 11 of 24

12 True Sit-Down Plated Weddings Only Wedding duo entrées To expedite service by eliminating the need for orders to be taken tableside and tabulated for preparation and service, we suggest that you consider a duo entrée; at no additional charge. Vegetarian meals can still be ordered in advance. Duo Entrées The following include a 4 oz slice of Chateaubriand (center-cut beef tenderloin) with a Wild Mushroom demi-glace, paired with the accompanying entrée. Chef s choice of seasonal accompaniments Chateaubriand and Lavender Rubbed Salmon With Bok Choy slaw, Yellow Pepper coulis Chateaubriand and Chicken Saltimbocca With Spinach, Proscuitto & Fresh Mozzarella, Sage butter sauce Chateaubriand and Maryland Crab cake With Sautéed Broccoli, Garlic & White wine sauce Chateaubriand and Crisp Red Snapper Provencal With oven roast Tomatoes, Red Onions & Tarragon Chateaubriand and Enlarged Seafood Ravioli With baby Shrimp & Scallops in a sun dried tomato cream sauce Sit-Down Plated Entrées (Select one or two; advance count required) Same Day Tableside orders are available for $6. per person additional Chateaubriand with Wild Mushrooms in a Horseradish Demi Sauce Lavender Rubbed Salmon with Bok Choy Slaw, Yellow Pepper Coulis Chicken Saltimboca with Spinach, Proscuitto & Fresh Mozzarella Seared Pork Tenderloin with Apples, Onions & Brandy Glaze Grilled Filet Mignonettes with a Shiitake Mushroom & Red Wine Glace Lemon Herb Chicken & Shrimp in a Garlic, White Wine Sauce Pecan Crust Salmon with a Garlic Brown Butter Stuffed Pork Loin with Spinach, Arugula & Mushrooms, Jus Reduction Dijon & Rosemary Crusted Baby Rack of Lamb $$$ market price **Vegetarian options included upon request, please inquire Page 12 of 24

13 True Simple Stations Menu Stationary Hors d oeuvres Platters Available beginning the start of your event for 1 full hour Antipasto Tuscan Table Imported cured Meats, Cheese and a variety of gourmet marinated & sun dried specialties, offering a range of tastes and textures International Cheese Board Display Imported & Domestic varieties, assorted crackers, flatbreads & grapes Main Culinary Stations Available after 60 minutes from the start of your event open for 1 & ½ full hours Chef Caesar Salad Station (Choice of two) Grilled Vegetables, Grilled Chicken, Baby Rock Shrimp or Julienne Beef with Crisp romaine tossed with homemade dressing, garlic-herbed croutons and shaved parmesan Chef Pasta Station Penne Rigate cooked with an option of Brandy Tomato cream sauce & Fresh Basil Cannelloni wine sauce With Accompanying fresh Garnishes Chef Carving stations (Please choose One) Sirloin of beef, Bone-in ham, fresh roasted turkey, stuffed pork loin, leg of lamb or steamship ham (150 persons min.)an additional fee applies per person for roast tenderloin, carved rib eye, rack of lamb or smoked salmon Dessert The Finishing touch to your evening, available for the last hour of your event European Mini Pastry Table Miniature pastries, assorted mini tortes, bars, and cookies Hot Beverage Table Freshly Brewed Dark Roast Columbian Coffee Decaf, Flavored & Herbal International Teas $37. per guest (min. 50 guests) Plus Rentals, Staffing, Tax & 18% Service Charge Add butler style passed hors d oeuvres to the package above $6.95 per person Page 13 of 24

14 True Enhanced Stations Menu Stationary Hors d oeuvres Platters Available beginning the start of your event Antipasto Tuscan Table Imported cured Meats, Cheese and a variety of gourmet marinated Sun dried Tomatoes, Roasted Peppers, Artichoke Hearts, Olive Mélange, Fresh Mozzarella, Tapenade, Marinated Peppers, and a broad range of other items offering a range of tastes and textures Mediterranean Table A Trio of Flavored Hummus, Tzatziki (The famous Greek pressed yogurt and cucumber dip), Mountain of Lemon Couscous & Melitzanosalata Roasted eggplant mashed with olive oil and fresh garlic & 6 Butler-passed Hors d oeuvres Available 30 minutes after the start of your event for 1 full hour Select from the list attached Main Culinary Stations Available after 90 minutes from the start of your event open for 1 & ½ full hours Chef Risotto Station (please choose One) Vegetarian, Chicken (or) Seafood with Wild Mushrooms & Seasonal Vegetables, Italian creamy Aborio Rice, tossed with Parmesan cheese & Fine herbs Chef Asian Vegetable Station Wok Seared Chinese vegetables sautéed with Water chestnuts, Peanuts, Mandarin Oranges & a ginger-teriyaki sauce and served over thin noodles Chef Paella Station (Choice of One) Chorizo Sausage tossed with Saffron Rice, Peas & Tomatoes (Choice of One) Trio of Seafood Mixture of Mussels, Clam & Shrimp Seared Chicken Tenderloin, or Vegetarian style Dessert The Finishing touch to your evening, available for the last hour of your event Chef Flambé Station Choice of one: Bananas Foster, Gran Manier Crepes, Spiced Caramel Apple Cake, Bread Pudding with Whiskey sauce Hot Beverage Table Freshly Brewed Dark Roast Columbian Coffee Decaf, Flavored & Herbal International Teas $45. per guest (min. 50 guests) Plus Rentals, Staffing, Tax & 18% Service Charge Page 14 of 24

15 True Elegance Stations Menu Stationary Hors d oeuvres Platters Available beginning the start of your event for 1 full hour International Cheese Board Display Imported & Domestic varieties, assorted crackers, flatbreads & grapes Tapas Bar Display Tapas are Unique, Creative, Morsels and Tidbits That Encourage Nibbling and Grazing; Flavored Hummus with Grilled Marinated Pita Triangles, Olive Mélange, Sizzling Shrimp, Roast Garlic, Thai Peppers and Olive Oil, Seared Mushrooms Sautéed In Olive Oil, Garlic, Parsley & White Wine, Rolled Goat Cheeses, Marinated Feta in Rosemary 6 Butler-passed Hors d oeuvres Available 30 minutes after the start of your event for 1 full hour Select from the list attached Main Culinary Stations Available after 90 minutes from the start of your event open for 1 & ½ full hours Mashed Potato Martini Bar Rich, homemade blend of Yukon gold potatoes & Redskin potatoes, cream and butter Condiments include: sour cream, butter, diced scallions Offered in mini-martini glasses with 3 pre-selected toppings : Pesto Sun dried Tomatoes, Ratatouille (zucchini, squash & tomato), Crumbled Bacon, Diced Baked Ham, Tomato & Caper Caponata, Country Gravy, Julienne Primavera Vegetables, Sautéed Mushrooms, Smoked Salmon & Cream Cheese or Mornay (cheese) Sauce Sushi Buffet Station Buffet style; an assortment of sushi (flavored rice wrapped around special ingredients), artisan presentation Buffet Style. *Sushi Chef Attendant(s) available for an additional $250. flat fee- per every 75 guests max. Chef Pasta Station Penne Rigate cooked with an option of Brandy Tomato cream sauce & Fresh Basil Cannelloni wine sauce With Accompanying fresh Garnishes Chef Wok Station (please choose One) Chinese vegetables sautéed with Chicken or with Beef, tossed in a ginger-teriyaki sauce and served over thin noodles Dessert The Finishing touch to your evening, available for the last hour of your event Attended Viennese table cakes, tortes, miniature pastries assorted mousse, macaroons, cannolis, chocolate-dipped strawberries (in season), and assorted Cookies, artistically displayed Flavored Coffee Bar International Style Offering regular and double-strength coffees Elegantly enhanced with Tahitian-Vanilla whipped cream, shaved chocolate, cinnamon and an assortment of flavored non-alcoholic syrups $49. per guest (min. 50 guests) Plus Rentals, Staffing, Tax & 18% Service Charge Page 15 of 24

16 True Extravagant Stations Menu Stationary Hors d oeuvres Platters Available beginning the start of your event for 1 full hour Aperitif Salmon Display: Asian Gravlox Carpaccio (Cured Salmon) Garnished With Egg, Caper, Green Onion Aioli, Red Onion & Mini Breads Teriyaki Wood Smoked Salmon Sides of Daikon Radish, Cucumber, Tomato & Pickled Ginger Unique Tapas & Cheese Table Tapas are Unique, Creative, Morsels and Tidbits That Encourage Nibbling and Grazing; Flavored Hummus with Grilled Marinated Pita Triangles, Olive Mélange, Sizzling Shrimp, Roast Garlic, Thai Peppers and Olive Oil, Seared Mushrooms Sautéed In Olive Oil, Garlic, Parsley & White Wine, Rolled Goat Cheeses, Marinated Feta in Rosemary 6 Butler-passed Hors d oeuvres Available 30 minutes after the start of your event for 1 full hour Select from the attached list Main Culinary Stations Available after 90 minutes from the start of your event open for 1 & ½ full hours Chef Hand Rolled Sushi Station Featuring One of Our Professional Chefs Hand Rolling Sushi And Maki Rolls, Displayed With, Wasabi, Pickled Ginger, Our House Made Sesame Soy Sauce, And Chop Sticks; Tuna, Spicy Tuna, Salmon, California, Alaska, Sushi And Maki Chef Carving Station (Choice of One Carved Item from the Below) Fresh Carved To Order Meat Selection Served By a Professional Chef or Wait Staff Carving Selections, served with Two sauces Chef Mini Meal Station (please choose One from the attached list) These Unique Prepared Petite Taster Plates Transform A Main Course Into A Pallet Pleasing Taster Size; Cocktail Seafood Bar California Avocado Shrimp Cocktail Martini Displayed in Martini Glassware. A True Culinary Creation Pairing Fresh Colossal Shrimp Meat with California Avocado, Marinated In A Tomato, Cucumber, Red Onion, Cilantro, Lime Marinade Grilled Seafood Ceviche Shooter Cilantro and Lime Authentic Marinade Dessert The Finishing touch to your evening, available for the last hour of your event European Mini Pastry Table Miniature pastries, assorted mini tortes, bars, and cookies & Chef Piped Cannoli Station Flavored Coffee Bar International Style Offering regular and double-strength coffees, Elegantly enhanced with Tahitian-Vanilla whipped cream, shaved chocolate, cinnamon and an assortment of flavored non-alcoholic syrups $50. per guest (min. 50 guests) Plus Rentals, Staffing, Tax & 18% Service Charge Page 16 of 24

17 True ADULT Hors D oeuvres Menu Enhancements Stationary Displays & Bars Antipasto Tuscan Table (all included) Imported cured Meats, Cheese and a variety of gourmet marinated Sun dried Tomatoes, Roasted Peppers, Artichoke Hearts, Olive Mélange, Fresh Mozzarella, Tapenade, Marinated Peppers, and a broad range of other items offering a range of tastes and textures Mediterranean Table (all included) A Trio of Flavored Hummus, Tzatziki (The famous Greek pressed yogurt and cucumber dip), Mountain of Lemon Couscous & Melitzanosalata Roasted eggplant mashed with olive oil and fresh garlic Tapas Bar Display (all included) Inventive morsels that encourage nibbling & grazing including; Flavored Hummus with Grilled Marinated Pita Triangles Olive Mélange Sizzling Shrimp, Roast Garlic, Thai Peppers and Olive Oil Seared Mushrooms Sautéed In Olive Oil, Garlic, Parsley & White Wine Rolled Goat Cheeses Marinated Feta in Rosemary Aperitif Salmon Display (all included, $3. per person additional fee) Asian Gravlox Carpaccio (Cured Salmon) Garnished With Egg, Caper, Green Onion Aioli, Red Onion & Mini Breads Teriyaki Wood Smoked Salmon Sides of Daikon Radish, Cucumber, Tomato & Pickled Ginger Sushi Buffet Station (Available for $5. per person fee) Buffet style; an assortment of sushi (flavored rice wrapped around special ingredients), artisan presentation Buffet Style *Sushi Chef Attendant(s) available ( additional $250. flat fee- per every 75 guests max) Cocktail Seafood Bar (all included) California Avocado Shrimp Cocktail Martini Displayed in Martini Glasses. A True Culinary Creation Pairing Fresh Main Lobster Meat With California Avocado, Marinated In A Tomato, Cucumber, Red Onion, Cilantro, Lime Marinade Grilled Seafood Ceviche Shooter Cilantro and Lime Authentic Marinade Shrimp Trio (all included) A Mélange of Colossal Cilantro Marinated Shrimp with Red & White Cocktail sauces & Shrimp Tostados on tri-color chips with Guacamole& Shrimp or Roast Corn Salad in Asian Spoons, Chipotle Oil Seafood Raw Bar & Partial Raw Bar available (Market Pricing) Array of Shrimp, Clams & Seasonal Shellfish Seasonal Varieties Page 17 of 24

18 True ADULT Main Entrée Menu Enhancements CHEF ATTENDED CULINARY STATIONS Mixed Grill Station (choice of Two $4. per person additional fee ) Tuna Lolli-pops, Skewered herb Shrimp, Chicken Satay, or Beef Satay) Chef Risotto Station (choice of One) Vegetarian, Chicken (or) Seafood with Wild Mushrooms & Seasonal Vegetables, Italian creamy Arborio Rice, tossed with Parmesan cheese & Fine herbs Chef Pasta Station (all included) Penne Rigate cooked with an option of Brandy Tomato cream sauce & Fresh Basil Cannelloni wine sauce With Accompanying fresh Garnishes Chef Caesar Salad Station (choice of Two) Grilled Vegetables, Grilled Chicken, Baby Rock Shrimp or Julienne Beef with Crisp romaine tossed with homemade dressing, garlic-herbed croutons and shaved parmesan Chef Wok Station (choice of One) Chinese vegetables sautéed with Chicken or with Beef, tossed in a ginger-teriyaki sauce and served over thin noodles Chef Paella Station (choice of One) Chorizo Sausage tossed with Saffron Rice, Peas & Tomatoes (choice of One) Trio of Seafood Mixture of Mussels, Clam & Shrimp Seared Chicken Tenderloin, or Vegetarian style Chef Asian Vegetable Station Wok Seared Chinese vegetables sautéed with Water chestnuts, Peanuts, Mandarin Oranges & a ginger-teriyaki sauce and served over thin noodles Chef Mini Meal Station (choice of One, $4. per person additional fee) Prepared and Displayed By Our Chefs. These Unique Petite Taster Plates Transform A Main Course Into A Palate Pleasing Taster Size, Choose one of the below selections; Petite Filet Mignonette A-Top of A Rosemary Biscuit, Topped With Tri-Color Caramelized Onions, Aged Balsamic Glaze, Served With A Pom Friet or Herb Crusted Baby Lamb Chop Served A-Top Of A Rosemary Roasted Potato Round, And Ratatouille, Finished With A Cognac Sauce. or Honey Poached Salmon Served with a Mango Chutney & Lemon Couscous Mashed Potato Martini Bar (3 pre-selected toppings) Rich, homemade blend of yukon gold potatoes & redskin potatoes, cream and butter Condiments include: sour cream, butter, diced scallions Offered in mini-martini glasses with 3 pre-selected toppings :Pesto Sun dried Tomatoes, Ratatouille (zucchini, squash & tomato), Crumbled Bacon, Diced Ham, Tomato & Caper Caponata, Country Gravy, Julienne Vegetables, Sautéed Mushrooms, Smoked Salmon & Cream Cheese or Mornay (cheese) Sauce Page 18 of 24

19 True Carving Stations CHEF CARVED MEAT SELECTIONS Oven Roasted Rubbed Turkey Fresh Baked Bone-in Ham Autumn Turkey Roulade Stuffed Turkey Breast Filled With A Granny Smith Apple, Sun-Dried Cranberry And Cornbread Stuffing Stuffed Pork Loin Spinach, Artichoke & Roast Peppers Stuffed Flank Steak Arugula & Sun Dried Tomatoes Roast Tenderloin of Beef Please add $4.50 per person Top Round Sirloin of Roast Beef Prime Rib Eye Prime Rib Eye Please add $3.50 per person Leg of lamb Rack of Lamb Please add $7. per person Baked Steamship Round Min 100 guests Page 19 of 24

20 True The Finishing Touch ADULT Dessert Enhancements Attended Crème Brule Station Warm custard style dessert dusted with sugar and caramelized with a fire torch, served with Fresh Berries & whipped cream $6 per person European Mini Pastry Table Display of Miniature pastries, assorted mini tortes, bars, brownies and cookies, buffet style $5 per person Chef Piped Cannoli Station Regular & Chocolate Covered Cannoli shells, piped to order with Chocolate Chip Vanilla Cream $4 per person Chef Flambé Station Choice of one: Bananas Foster, Gran Manier Crepes, Spiced Caramel Apple Cake, Bread Pudding with Whiskey sauce $6 per person Attended Viennese table cakes, tortes, miniature pastries assorted mousse, macaroons, cannolis, chocolate-dipped strawberries (in season), and assorted Cookies, artistically displayed $7 per person (min. 75 guest charge) Chocolate Dipping Station Beautiful Flowing Chocolate Fountain, served with Fresh Berries, Cake Cubes, Fresh and Dried Fruit, Assorted Nuts $6 per person (min. 75 guest charge) Mousse Martini Bar (select one) Whipped Chocolate or White Chocolate Mousse, piped in Martini Glasses, available garnishes; Sliced Berries, Pecans, Tahitian Vanilla Whipped Cream, Shaved Chocolate, & Cherries $4.50 per person (min. 75 guest charge) Flavored Coffee Bar International Style Offering regular and double-strength coffees Elegantly enhanced with Tahitian-Vanilla whipped cream, shaved chocolate, cinnamon and an assortment of flavored non-alcoholic syrups $3.95 per person (min. 75 guest charge) Page 20 of 24

21 True Celebrating your Wedding with Proposal Contract Pending: has established a unique and innovative way to reserve a date while you are making your decision, without any financial commitment. We issue a contract for a specific date, with a period of up to 14 calendar days to review your options. During this 14-day period, we will not commit the space to any other party. You are welcome to schedule a tasting during this 14day period, and your Pending Contact hold will be reserved until the day of your tasting (at the time of your tasting a deposit must be retained to confirm availability of catering) Deposit for Reservation: When we hold a date off the market, we are obligated to turn away other interested parties, therefore all deposits are non-refundable. When commits a date to you, we take it off market and therefore turn away potential business. Therefore, when a final date is determined, a binding contract is signed and must be accompanied by a non-refundable deposit retainer of $500. ONLY IN CHECK OR CASH All Retainers and Deposits are Non-Refundable for any reason. A deposit totaling 50% of the estimated total expense, including tax and service charge is required within 60 days prior to event date. Initial Deposit retainer is accepted Only in Check or Cash. It is solely up to you the client to contact for all payment obligations. Site Inspections: Site Inspections will be performed ONLY AFTER a Deposit is obtained to reserve your date for Catering. An Experienced Catering Consultant will observe the area or location of your choice for ideas of; Set-up, Traffic flow, Space requirements, Kitchen requirements & Electrical Needs. We can also provide a Tent Expert if the area is in question of Tenting. Please realize a date must be confirmed by Deposit for a Site Inspection to be arranged. Menu Selections/ Tasting Menu selections must be made Eight Days before your event. Highly trained and Experienced Chefs can help you in selecting the perfect combinations for your memorable event. A Menu Tasting is offered on specific days/times ONLY for up to FOUR Guests or at one of our Bridal Days. Initial tasting menu is designed by our professional chefs, a secondary tasting is available within 30 days of your event date to determine questionable menu selections. Up to 6 Menu items can be selected to taste for secondary tastings. (certain items are unavailable for tastings) Customizing Menus You are welcome to add/delete certain items from packages and we will quote the price reduction or addition. We will be happy to work with you to create the menu or package of your dreams for your special day Page 21 of 24

22 True Guarantees: Guaranteed guest count must be given to eight days prior to your special day. Your guarantee is the minimum number of guests you are obligated to pay for. All weddings must be prepaid prior to the event and in accordance with the contract. Event Locations & Cost Estimates It is important to select the Location of your Wedding prior to receiving an accurate cost estimate. The Location of your event will decide the overall cost factor, some locations offer more rental items such as Tables, Chairs, China some locations request that you supply these items. Culinary Creations offers over 35 Unique Off-Premise locations to host your special day. Please visit our Web and click on the Locations Link, located on the left border of the home page. is insured to work in any facility of your choice that allows outside catering companies. Rentals: will provide an accurate proposal on all of your rental needs. We offer a full line of over 350,000 discounted rental items, and will accommodate the task of scheduling and adjusting quantities as necessary. We will ensure the perfection of all of your rental items. A True Full Service Caterer will handle all aspects of your Wedding day, so that you have no concerns. Floor Plans will provide you with a sample floor plan (tables, dance floor, DJ location, etc) to work from; finalizing these plans typically takes two drafts, so we encourage you to begin early and provide your thoughts to us. Your final table/guest layout must be handed in with your final payment of your contract Eight days prior to your Special Day. Party Planners If you are using a party planner to assist you with special themes, props, overall décor, etc. a meeting with your planner is essential to insure a successful event. We work hand-in-hand with your planner and need to understand their needs and familiarize them with our facility and polices. Children s Pricing There is no charge for toddlers (age 6 and under) Except Rental costs, unless a specific menu is selected just for children. Please advise us regarding booster or high chair needs, so that we can add to your rentals. All other children under age 12 are charged 50% of the adult menu price, plus rentals as a minimum, to cover our fixed expenses Kosher Events Kosher-style events can be accommodated by our Catering staff. Kosher and Glatt Kosher can be accommodated from an outside source for an additional charge. Please inquire. Page 22 of 24

23 True Outside Food/Caterers All food must be prepared by. Some exceptions may occur for religious needs. This must be discussed with one of our Catering Consultants. Any outside food will be assessed a Handling Fee as well as a Fee for plates, silverware and any other rental needs Catering Office & Restaurant is conveniently located at near the intersection of Amwell Road & Route 206 I-287 (South) From Northern New Jersey At I-287 Exit 17, turn off onto Ramp Continue (South) on US-206 [US-202] Continue roundabout (Somerville Circle) At roundabout, take the SECOND exit following the signs for US-206 South Follow US-206 for 6.5 miles, you will pass New Amwell Road, immediately following 7-11, we are the next parking lot on the Right side Black Awnig that Reads Culinary Creations At I-95 Exit 7B, turn off onto Ramp From Southern New Jersey Continue (North) on US-206 [Lawrenceville Rd] Pass Amwell Road Intersection, on Left side of Road, look for Black awning that reads Page 23 of 24

24 True Arrive 434 US-206 South, Hillsborough, NJ Page 24 of 24