Wedding Guide Booklet

8/6/2019 Wedding Guide Booklet

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jxvx Creighton University has several spaces that are ideal for your wedding anddesigned to meet your special event needs. To reserve a location on campus

you will need to contact the Reservations and Event Planning Office at either402.280.3358 or 402.280.1700. Our Wedding Guide will acquaint you with ourmost popular menu selections. The following information along with our salesstaff will assist with the planning of your event and answer any questions that

you may have. Thank you for choosing University Dining Services for your wedding.

Please contact us at 402.280.2446 or come by our office to discuss yourspecial event.

Cindy AdairDirector of [email protected]


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ct|z l Xx PricingFood and beverage prices listed in our brochure are for allevents on premise. Prices are subject to change at any time.

Our weddings are planned and priced with a maximum 6 hourevent time. Additional labor charges will be incurred if yourevent exceeds this limit.

Full Service events outside the Harper Center or the SkuttStudent Center will be subject to additional labor charges forthe extra time needed for delivery, set-up, and return of equipment and staff to the Harper Center. Labor is charged at

$18.00 per hour per person.

Please consult with the Reservations and Event Planning Officeat the time of your reservation to confirm your roomreservation, set up, audio visual and other needs.

All food and beverage sales are subject to Nebraska state salestax of 7%. Sales tax cannot be waived without documentation

of your tax exempt status. This should be presented whilebooking your event.

Guarantee CountsPlease present us with your guarantee of your final count one

week prior to your event. This may be done by phone, fax, oremail. Event billing is based on your guarantee or the numberactually served, whichever is greater. University DiningServices will be prepared to serve additional guests 5% greaterthan the guarantee.

Special NeedsWe are pleased to provide quality meals for your special needsguest. Please plan to provide us with a guarantee of vegetarian,vegan, kosher, or special plates needed for your guests. Specialmeal arrangements must be made in advance and should notbe considered as part of the 5% overproduction. We cannot guarantee timely service of specialplates without advanced planning. Special plates ordered attime of service will be charged in addition to the guaranteecount.


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BillingA 50% deposit is required for all events not billed to aCreighton University account. This advance deposit will beapplied to the final invoice. Final payment is required with

your final guarantee count one week prior to your wedding.All organizations qualifying for a state sales tax exemptionmust have a copy of their tax exemption form on file withUniversity Dining Services prior to the event.

CancellationsAny event cancelled less than 6 months before the event willforfeit catering deposit. Any event or item cancelled less than48 hours before the event will be charged 100% of the invoiceamount.

Food and Beverage InformationUniversity Dining Services is the exclusive caterer for theCreighton University campus. All food and beverage served oncampus must be arranged through University DiningServices. No food may be brought on campus from outside

sources. Donated foods are not permitted for catered events.All leftover food and beverage remains the property of University Dining Services and may not be removed from theevent.

Bar service at private functions is permissible. Events bookedin the Harper Center require a separate special license. Otherlocations may require a special license application and three

weeks to process. University Dining Services must provideservice of alcoholic beverages. All events where alcohol isserved must be accompanied by food and non-alcoholicbeverages. Alcohol may not be consumed or carried in opencontainers in the public areas or lounges. Alcohol may only beconsumed in the room reserved for that function. UniversityDining Services reserves the right to refuse service of alcoholicbeverages to any person. All personnel have completed theServSafe Training Program for Service.


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Butlered Hors doeuvresShrimp EmpanadasMushrooms Stuffed with SausageCalifornia Rolls with Soy Dipping Sauce

BuffetHouse Garden Salad with Ranch and Raspberry Vinaigrette

Dressings

Chicken Breast with Grain Crust and Champagne Shallot SauceOven Roasted Filet of Salmon with Cucumber Dill Butter SauceCheese Tortellini with Shiitake Mushrooms in a Creamy Romano

Cheese Sauce

Garden Rice Pilaf Seasonal Vegetable Medley

$38.00 per person

Deluxe Buffet Exchanges

Breast of Chicken Stuffed with Spinach, Wild Mushroom Duxellesand Lemon Butter Cream Sauce

Sliced Sirloin of Beef with Brandy Cream SauceFillet of Sea Bass topped with Shrimp Newburg Sauce

Butlered Hors doeuvresSnow Crab Claws with Spicy Heirloom Tomato Gazpacho

Tuscan Shrimp and Pancetta SkewersFeta Cheese and Vegetables in Phyllo

BuffetMixed Field Greens with Almonds and Balsamic Vinaigrette

Grilled Beef Tenderloin with Dried Cherries, Chives andPort Demi-glac

Prosciutto Wrapped Salmon with Citrus Butter SauceCrowned Portobello Mushroom with Black-Eyed Peas, Lemon Thyme, Goat Cheese and Basil Pesto on Warmed Spinach

Roasted Herbed PotatoesMarinated Grilled Vegetables

$45.00 per person

Premium Buffet Exchanges

Roasted Pork Tenderloin with Calvados Cream and Red OnionMarmalade Gastrique

Filet of Beef with Forest Mushroom Demi-glacSeared Honey Chili Sea Bass with Citrus Salsa

T H E D E L U X E T H E P R E M I U M

All Dinners include Artisan Rolls and Butter, and Beverage Service. Prices are subject to 7% sales tax and 20% gratuity.


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Butlered Hors doeuvresProvencal Chicken Breast with Fig and Olive Skewer

Jamaican Pork Tenderloin on CrostiniSpanakopita

Buffet

Spinach Salad with Manchego Cheese. Roasted Pears and Toasted Pecans with Honey Lemon Bourbon Vinaigrette

Savory Molasses Glazed Roasted Pork Loin with Apple SmokedBacon

Oven Roasted Fillet of Cod on Julienne VegetablesRoasted Squash and Shiitake Tart with Roasted Garlic Creamand Parmesan

Jasmine Rice Pilaf Medley of Zucchini and Peppers

$29.00 per person

Traditional Buffet ExchangesCitrus Chicken with Basil and Pine Nuts

Grilled Flank Steak with Roasted Red Pepper SauceBaked Fillet of Salmon with Fire Roasted Relish

T H E T R A D I T I O N A L

All Dinners include Artisan Rolls and Butter, and BeverageService. Prices are subject to 7% sales tax and 20% gratuity.


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C o c k t a i l H o u r B u f f e t


Butlered Hors doeuvresSauted Crab Cakes with RmouladeBasil Wrapped Shrimp with Sweet Chili

SauceShaved Peppered Sirloin of Beef with

Roasted Red Peppers on Pita CrispsSpicy Garlic Hummus on Cucumber Slice

DinnerField Greens with Chevre, Red Onions,

Grape Tomatoes. Brioche Croutons fin-ished with Cabernet Reduction Vinaigrette

Breast of Chicken Stuffed with Spinachand Boursin Cheese, Sun-Dried TomatoSauce

Oven Roasted Sea Bass finished with Truffle Beurre Noisette

Roasted Fingerling Potatoes

Wild Rice MedleyGreen Beans and Red PeppersMlange of Seasonal Vegetables

Finishing Touches Truffles, Assorted Petit Fours and

Chocolate Covered Fruit

Iced Tea and Iced Water

Freshly Brewed Regular and DecaffeinatedCoffee

Bigelow Teas

Cutting Of Your Wedding Cake*Please provide from a Certified Commercial Kitchen

Champagne Toast*Additional $1.00 p.p. for glassware and service

$48.00 per person


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All Dinners include Artisan Rolls and Butter, and Beverage Service. Prices are subject to 7% sales tax.

T H E D E L U X E T H E P R E M I U M

Stationary Hors doeuvresDomestic Cheese and Fruit Tray with CrackersRoasted Vegetable Tray with Dipping SauceArtichoke Dip

Served MealSpinach Salad with Manchego Cheese. Roasted Pears and Toasted Pecans with Honey Lemon Bourbon Vinaigrette

Medallions of Beef Tenderloin with Wild Mushroom Demi-glacMashed Yukon Gold Potatoes and TurnipsFrench Green Beans

$39.00 per person

Deluxe Served ExchangesBreast of Chicken Stuffed with Jumbo Shrimp and SpinachFilet Mignon, Bacon Wrapped with Pearl Onions, Mushrooms andBordelaise Sauce

Fillet of Sea Bass with Shrimp and Lump Crab with White WineButter Sauce

Roasted Squash and Shiitake Tart with Roasted Garlic Creamand Parmesan

Stationary Hors doeuvresSnow Crab Claws with Spicy Heirloom Tomato Gazpacho

Tuscan Shrimp and Pancetta SkewersFeta Cheese and Vegetables in Phyllo

Served MealField Greens with Chevre, Red Onions, Grape Tomatoes. Brioche

Croutons finished with Cabernet Reduction Vinaigrette

Seared Filet of Beef with Bordelaise Sauce and Lump Crab Cake with Roasted Red Pepper AoliHerb Roasted Fingerling Potatoes

Fresh Asparagus and Grilled Red Bell Pepper

$48.00 per person

Premium Served ExchangesFillet of Beef Wellington Wrapped in Phyllo with Bordelaise SauceGrilled Veal Chop with Herbed ButterSeared Honey Chili Sea Bass with Citrus Salsa

Crowned Portobello Mushroom with Black-Eyed Peas, Lemon Thyme, Goat Cheese and Basil Pesto on Warmed Spinach


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Stationary Hors doeuvreDomestic Cheese and Fruit Tray with CrackersRoasted Vegetable Tray with Dipping SauceSpinach Dip with French Baguettes

Served MealCaesar Salad with Croutons, Parmesan Cheese and CaesarDressing

Chicken Asiago with Romano Cream SauceRice Pilaf with OrzoFresh Vegetable Medley

$26.00 per person

Traditional Served ExchangesGlazed Roasted Loin of Pork with Sun-Dried Tomato Sherry SauceGrilled Breast of Chicken with Wild Mushrooms, Tarragon andLemon Butter

Oven Roasted Filet of Salmon with Fresh Fruit SalsaRustic Potato Torta with Savory Tomato and Leek Coulis

T H E T R A D I T I O N A L

All Dinners include Artisan Rolls and Butter, and BeverageService. Prices are subject to 7% sales tax.


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Pictures courtesy of The Cake Galleryomahacakegallery.com


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Stationary Hors doeuvresDomestic and Imported Cheese and Fruit TrayRoasted Vegetable Tray with HummusOlive Tapenade and Relishes with PitaChips and Sliced Bread AssortmentSpinach Dip with French Baguettes

Salad Field Greens with Chevre, Red Onions,Grape Tomatoes. Brioche Croutonsfinished with Cabernet ReductionVinaigrette

Dinner Tenderloin of Beef, Fillet of Salmon, and

Breast of ChickenAccompanied by a Trio of Chutneys:Sweet Red Onion, Pineapple Cilantro andApple

Yukon Gold Mashed PotatoesMlange of Seasonal Vegetables

Finishing Touches Truffles, Assorted Petit Fours and

Chocolate Covered Fruit

Iced Tea and Iced Water

Freshly Brewed Regular and DecaffeinatedCoffee

Bigelow Teas

Cutting Of Your Wedding Cake*Please provide from a Certified Commercial Kitchen

Champagne Toast*Additional $1.00 p.p. for glassware and service

$49.00 per person


C o c k t a i l H o u r S e r v e d M e a l


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T H E D E L U X E

Hors doeuvresCarved Roast Turkey Breast with Homemade Biscuits and Petite RollsMayonnaise and Mustard

Crab and Artichoke Dip with French Baguettes and Crostini

Domestic Cheese and Fruit DisplayAssortment of Crackers

Vegetable Crudits with Hummus Tapenade and Tomato Chutney with Pita Chips

Chicken Satay with Spicy Peanut SauceMediterranean Brochettes ( Mozzarella, Kalamata Olive, Basil, Tomato, and Grilled Pheasant Sausage

Mushroom Stuffed MushroomsAssorted Miniature QuichesShrimp and Cucumber CanapsSpanakopita

$24.00 per person

Deluxe Hors doeuvres Enhancements Jamaican Pork Tenderloin on Crostini with Mango-Chile Chutney $2.00 eachBeef or Chicken Satay$1.50 each

Tuscan Shrimp Skewer with Sweet Chili Dipping Sauce$2.00 each

Hors doeuvresCarved Black Pepper Crusted Beef Tenderloin, Silver Dollar Rolls,Horseradish Cream, Mustard and Mayonnaise

Shrimp Dip with French Baguettes

International Cheese and Fruit Display with Crackers

Pita Chips and NutsPremium Roasted Vegetable Display with Hummus Dip

Sushi Display with Wasabi, Pickled Ginger and Soy Dipping Sauce

Mushrooms Stuffed with CrabStilton Cranberry Bites

Prosciutto Wrapped Grilled PineappleHam Biscuits with Spicy MustardSesame ChickenSmoked Scallops on Skewers with Black Truffle and Chive Oil

$36.00 per personPremium Hors doeuvres Enhancements

California Rolls, Assorted Sushi, Wasabi, Pickled Ginger and Dip-ping Sauce$3.50 eachBasil Wrapped Shrimp with Sweet Chili Dipping Sauce$3.00eachMiniature Crab Cake with Three Pepper Dill Sauce$3.00 each

All Dinners include Artisan Rolls and Butter, and BeverageService. Prices are subject to 7% sales tax and 20% gratuity.

T H E P R E M I U M


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Wedding Guide Booklet

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Transcript of Wedding Guide Booklet