WEDDINGS BY
WE RE YOUR PARTY PEOPLE.
Thank you and Congratulations on your engagement! We at CSG love throwing parties. Big Parties, small parties, it does not matter. Food and service is our passion. When we set out to open CSG our driving mission was and still is to provide legendary service paired with gourmet food. This mission travels with us to your wedding. Thank you for taking the time to consider CSG for you wedding. Please consider this menu as a beginning point. Some of the things you will not see listed in this packet is that we have a traveling pizza oven which we can pull up anywhere and make pizza to order, or that we typically book up quite early for summer time pig roasts, or that we have catered weddings at unique venues which had no kitchen of any sort, or that we offer complete event planning and execution. This packets serves as just a beginning of what we can offer to create your vision for your wedding. Our culinary team is ready to design and execute a menu which will have your guests talking for years to come. Once Again, thank you and congrats on your engagement. Drew, Mike, & Bill ANDREW BROW, EXECUTIVE CHEF BILL COLLINS, CO-OWNER MICHAEL SAKEY, CO-OWNER 1
wedding packages CSG PLATED PACKAGE 5-hour reception Vegetable Crudité & Antipasto Platter 5 Circulating Appetizers Plated First Course Salad w/ Honey Wheat baguette Plated Main Course with three options including vegan, g/f, nut free, and vegetarian options available. Complimentary Sides STEP IT UP A NOTCH! Check out our Additions to these packages on page 7 CSG STATIONS PACKAGE 5-Hour Reception Vegetable Crudité & Antipasto Platter Five Circulating Hors D Oeuvres Chef Attended Carving Station (choice of one protein w/ two sauces) Salad Station w/ Honey Wheat Baguette Two Proteins Two Complimentary Sides One Style Pasta Side BEST OF THE BEST PACKAGE 5-Hour Reception Vegetable Crudité & Antipasto Platter Seven Circulating Hors D Oeuvres Live Pasta Station During Appetizer Hour Shrimp Cocktail Shooters Main Course - Choice of Station Buffets or 3 Plated Dinner Options Including Surf & Turf selections without any upcharges After Dinner Viennese Table with Petite Wedding Cake for cake cutting ceremony Packages start at $55 per person Applicable local sales tax and 20% gratuity added to total bill. Prices do not include any rentals or labor for staffing. Depending on the location of your venue, there may be a travel fee. 2
stationary appetizer platters ANTIPASTO VEGGIE CRUDITÉ circulating appetizers MINI CRAB CAKES BACON WRAPPED SCALLOPS ASSORTED MINI QUICHE COCONUT SHRIMP SPINACH FILO TRIANGLES TRUFFLE MAC N CHEESE BITES MINI MEATBALLS CSG MINI BURGERS JAMAICAN JERK CHICKEN SKEWERS VEGETARIAN SPRING ROLLS SEARED AHI TUNA WONTONS GOAT CHEESE CROSTINI with Olive Tapenade PROSCIUTTO CROSTINI with Red Peppers and Fresh Mozzarella WILD MUSHROOM CROSTINI FRUIT AND CHEESE MOZZARELLA CAPRESE with roasted Garlic and Asiago WILD MUSHROOM ARANCINI BLACKENED FILET CROSTINI PROSCIUTTO WRAPPED ASPARAGUS VEGETARIAN STUFFED MUSHROOMS CREAMED SPINACH PHYLLO CUPS MINI MUSHROOM TARTLETS W/ BRIE SMOKED SALMON POTATO LATKES ROPA VIEJA PLAINTAIN CHIP CARAMELIZED ONION & APPLE CANAPÉS GOAT CHEESE POPPERS WITH HONEY SPICY KOREAN STYLE DEVILED EGGS TRADITIONAL DEVILED EGGS MOZZARELLA CAPRESE SKEWERS ROSEMARY GARLIC MOZZARELLA BITES 3
salad selections TUSCAN KITCHEN Arcadia greens, Kalamata olives, cherry tomatoes, fresh mozzarella, roasted garlic, warm polenta croutons, tossed in our house made balsamic vinaigrette. TRADITIONAL CHOP CHOP Romaine, chicken, salami, bell peppers, garbanzo beans, tomatoes, carrots, and Parmesan-Reggiano cheese tossed in zesty gorgonzola vinaigrette. Vegetarian Version Available. BABY KALE CAESAR Baby Kale, parmesan cheese, house made croutons, and Creamy Caesar dressing. Make it spicy by adding Shiracha Chili sauce for no additional cost! CHILLED QUINOA SALAD Baby arugula, grilled red onion, squash, zucchini, corn, and Dijon garlic vinaigrette HOUSE SALAD Mixed arcadia greens, diced cucumbers, diced tomatoes, and red onion. Dijon Garlic Vinaigrette carving stations SAGE RUBBED TURKEY with cranberry-orange chutney STUFFED PORK LOIN Roasted tomato & garlic confit stuffing with fresh herbs. CSG RUBBED PRIME RIB w/ Au jus, Port wine Demi-glace, and horseradish cream HONEY BAKED HAM w/ peach bourbon glaze. HERB & GARLIC ROASTED BEEF TENDERLOIN chicken, pasta & vegetarian selections CHICKEN PARMESAN Lightly breaded, topped with mozzarella, parmesan, house marinara. CHICKEN FRANCHESE Egg battered chicken, lightly fried, in a lemon white wine reduction. CHICKEN MARSALA Pan seared chicken breasts, marsala wine and wild mushroom reduction. GRILLED JAMAICAN JERK Chicken Thighs Boneless, skinless, chicken thighs marinated in a tangy Caribbean rub, black bean corn salsa, and chipotle aioli. CHICKEN SALTIMBOCA Proscuttio, Sage, and Bel Paese cheese, wild mushrooms and aa white wine reduction. RIGATONI BOLOGNESE A rich sauce of ground beef & sweet Italian sausage with marinara, a touch of cream, pesto & grana padano. VEGGIE LASAGNA Pasta layers with ricotta, mascarpone, and roasted seasonal veggies. EGGPLANT ROLLATINI Thinly sliced eggplant, hand battered with bread crumbs, then rolled with ricotta, spinach, and fresh herbs. EGGPLANT PARMESAN Thinly sliced eggplant, hand battered with bread crumbs topped with mozzarella and house marinara PESTO PRIMAVERA Kalamata olives, sun dried tomatoes, spinach, garlic, fresh mozzarella, artichoke hearts, and pesto tossed with rigatoni pasta. SHORT RIB RAGU Slow braised short ribs, wild mushrooms, fresh herbs, tossed in a truffle cream. TRUFFLE SHORT RIB MAC N CHEESE House braised short ribs, cheddar jack cheese, and fusilli pasta, topped with panko bread crumbs. MEAT LASAGNA Pasta sheets layered with Bolognese meat sauce, ricotta, and house marinara 4
seafood selections NEW ENGLAND BAKED COD Topped with Ritz bread crumbs and Sherry Cream CARIBBEAN HADDOCK Pineapple & Mango Salsa, coconut butter sauce. LEMON HERB BAKED COD Served in a light white wine reduction. PARSLEY ENCRUSTED COD with Champagne Burre Blanc HADDOCK SICILIANO Capers, Kalamata olives, garlic, and stewed tomatoes CSG PAELLA Rich and hearty Spanish stew of mussels, clams, chorizo, chicken, and shrimp. COD PICATTA Capers, white wine, garlic, lemon juice PECAN ENCRUSTED SALMON topped with a chipotle glaze & balsamic reduction. LEMON HERB ROASTED SALMON lemon zest, fresh herbs, and white wine. ARGENTINIAN SALMON Grilled salmon topped with spicy chimichurri sauce. HONEY ALMOND SALMON encrusted with crushed almonds and finished with a honey drizzle. TERIYAKI GLAZED SALMON Grilled salmon, glazed with a classic teriyaki sauce. DILL & DIJON SALMON Pan roasted, topped with flavorful blend of freshly minced dill and Dijon mustard reduction. A CSG favorite! SHRIMP SCAMPI Jumbo shrimp sautéed in a garlic-white wine and lemon sauce. BAKED STUFFED SHRIMP Crab stuffed shrimp, served with lemon beurre blanc SWORD FISH AU POIVRE Black-pepper corn encrusted Sword fish, pan roasted, in a cognac cream reduction. 5
steak house selections COME WITH YOUR CHOICE OF ONE SAUCE, AND TWO SIDES GRILLED FILET MIGNON * CSG BISTRO STEAK NEW YORK STRIP RIB EYE * CIDER BRINED ALLEGIANCE PORK CHOP sauces available PEACH BOURBON BBQ Roasted peaches and smoky chipotle peppers create this rich bbq sauce ECHO HILL CIDER DEMI A rich autumn blend of Echo Hill Orchards cider with our classic demi-glace PORT DEMI Classic brown sauce blended with Port wine. GORGONZOLA CREAM Gorgonzola cheese, house made garlic butter, cream, and shallots. MUSHROOM MARSALA Sweet Marsala wine reduced down with fresh garlic, and domestic mushrooms AU POIVRÉ Cognac, cream, garlic butter, and black peppercorns. side dishes GARLIC MASHED POTATOES BAKED POTATOES, BUTTER, AND SOUR CREAM HERB ROASTED POTATOES BAKED SWEET POTATO POTATO DAUPHINOISE SUCCOTASH VEGGIE MEDLEY BUTTERED BABY CARROTS BUTTERED CORN GARLICKY GREEN BEANS ROASTED CAULIFLOWER ROASTED ACORN SQUASH SAUTÉED SUMMER SQUASH AND ZUCCHINI CLASSIC HERB STUFFING BALSAMIC PASTA SALAD ROASTED POTATO SALAD BAKED POTATOES SWEET POTATO HASH CREAMY POLENTA BRUSSELS SPROUTS AND BACON FALL VEGETABLE RISOTTO CHIMICURRI Argentian cold sauce with parsley, garlic, and onion. BEARNAISE Classic French tarragon and egg sauce. 6
step it up a notch BAKED OR MASHED POTATO BAR +4.00 Sour cream, bacon bits, pepper jack cheese, butter, cheesy broccoli, sliced scallions, & herb mushrooms. SEAFOOD RAW BAR +MP Fresh Shrimp Cocktail, Mussels, Oysters & Little Neck Clams on a Half Shell (OR A COMBINATION OF THE ABOVE) CHEF ATTENDED PASTA STATION +4.00 Marinara, Pesto, Alfredo, A la Vodka, Bolognese CANDY BUFFET +3.00 A variety of different candies in glass jars, with Togo bags for your guests. VIENNESE TABLE +4.00 A variety of mini desserts, shooter, and petit fours. 7
friends In the biz VENUES Garden House, Look Park, Florence MA The Carriage House, Forest Park, Springfield MA Quonquont Farm, Whateley MA Mill 1, Open Square, Holyoke MA OR your unique indoor our outdoor location. We will bring an entire kitchen! OTHER RESOURCES Boston Rustic Wedding Rentals CJC Lighting & Event Design Marx Entertainment Cloud 9 Productions Cerratos Bakery Pete s Sweets Bakery Durocher Florist Gilbert s Written Word Dani Fine Photography Robert Charles Photography 8
BILL COLLINS, CO-OWNER ANDREW BROW, EXECUTIVE CHEF MICHAEL SAKEY, CO-OWNER 9
WE RE YOUR PARTY PEOPLE.