custom weddingsdesigned for you

bon appétit catering at penn

Your wedding day is one of the most

important days of your life –

and everything must be perfect so you only

have the happiest of memories. Bon Appétit

Catering at Penn understands the desire for a

perfect day and knows breaking bread with

loved ones is a memorable part of the

celebration.

This guide provides you with an overview of

everything that is available and is designed to

help start the planning process. In the

upcoming months, our professional and

experienced staff will guide you in creating an

extraordinary event. From your first

consultation until the final dance, our team

will be on-hand to ensure that the vision of

your wedding day becomes a reality.

Please contact our sales office to speak further

with a consultant and receive an initial

customized quote.

Congratulations on your engagement—

the best is yet to come!

bar service/alcohol policyOur Wedding Package includes bar service withprofessionally trained bartenders, non-alcoholicbeverages, bar mixers, garnishes and glassware; however,the clients are required to provide all alcohol for theevent. If the event is taking place at the University ofPennsylvania, the alcohol must be registered with theVPUL Office of Alcohol.

Our sales and planning staff will help you through thisprocess and also provide a list of credible beer, wine, andliquor distributors that will deliver directly to our officesprior to your event.

a selection of butlered hors d’oeuvresAfter the first kiss and the walk down the aisle, it’s timeto celebrate! It begins with your choice of five of ourhandmade butlered hors d’oeuvres. In the weeks prior toyour wedding day, you will have the chance to sample avariety of hors d’oeuvres at your personalized menutasting with your event planner.

Butlered Hors d’Oeuvres• Mini beef Wellington• Franks-in-a-blanket• Parmesan artichoke hearts• Butterfly coconut shrimp with sweet and sour sauce• Salmon cakes with spicy remoulade• Scallops wrapped in bacon• Smoked chicken quesadilla • Mozzarella and grape tomato skewers• Vegetable samosa• Spanakopita• Skewered sous vide lamb with honey-lavender glaze• Peppered ahi tuna and seaweed salad• Jumbo lump crab cakes with red pepper aÏoli• Asparagus wrapped in prosciutto• Beef tenderloin with horseradish crema on baguette• Nori seared tuna with wasabi aÏoli • Crispy wild mushroom polenta red pepper confit• Lobster and sweet corn salsa on plantain chips• Tuna ceviche with coconut, lime, and cucumber• Smoked duck breast with apple compote• Corn blini with smoked wild salmon and Meyer

lemon yogurt• Beef slider with aged Pennsylvania cheddar and

chipotle ketchup• Panco-crusted mushroom cap stuffed with roasted

kale and hummus• Grilled shrimp tartlet with red pepper aioli• Coconut curry chicken satay• Espresso seared beef with mango salsa and scotch

bonnet aioli on plantain chip• Strawberries with whipped goat cheese and

balsamic drizzle

1

grand cocktail receptionBon Appétit Catering’s Grand Cocktail Receptionpackage features fun and whimsical menus that aresuited for a couple looking for a casual yet elegantaffair. You can work with your event planner to createa menu tailored specifically to your personal taste and style.

Butlered Hors D’oeuvresPlease choose five from the list on page 1

Stationary Hors D’oeuvres Please choose three

FRUIT MOSAIC WITH HONEY YOGURT DIP

Elegantly arranged seasonal fruit and fresh berries

PLAT DU FROMAGE

An arrangement of creamy, aged, blue, smoked andgrana cheeses, accompanied by fresh fruit and acracker assortment

SUSHI PLATTER

Maki sushi and sashimi station with spicy tuna,California and salmon rolls, tuna, salmon and shrimpnigiri sushi, pickled ginger, wasabi, and soy

ANTIPASTO PLATTER

Genoa salami, prosciutto, marinated artichoke hearts,cremini mushrooms, fresh mozzarella, roasted redpeppers, and spiced olives served with toasted crostini

MEDITERRANEAN PLATE

Red pepper hummus, eggplant caviar, and tabboulehserved with kalamata olives, fresh lemon, Italian parsley,cumin scented pita chips, and sesame flat bread

BRUSCHETTA PLATE

Garlic toasted Italian bread rounds served with thefollowing toppings: Roma tomato and basil, roastedportobello and red pepper, and white bean and arugula

Stationary Hot Hors D’oeuvresPlease choose one

ARTICHOKE, PARMESAN, AND SPINACH DIP

served with pita chips

FRUIT FILLED BAKED BRIE IN PUFF PASTRY

with fresh fruit garnish and water crackers

SPICY JUMBO LUMP CRAB DIP

with toasted crostini

2

Action Stations Please choose two*

Each station has one of our professional chefspreparing all items made-to-order

GOURMET PASTA BAR

Choose from two types of pasta:

penne, orecchiette, tortellini, or farfalle

Served with your choice of two sauces:marinara, alfredo, basil pesto, or á la vodka

And a variety of toppings:roasted red peppers, onions, broccoli rabe, artichokehearts, kalamata olives, chicken, shrimp, and sweetItalian sausage

RISOTTO STATION

Your guests may choose from a selection of threecreamy risotto flavors:pesto, tomato basil, or saffron

With their choice of assorted toppings: wild mushrooms, grilled chicken, rosemary shrimp, and scallops

BABY BURRITO STATION

Your guests may choose from a selection of threeflavorful meats served in a soft tortilla:Braised beef, spiced chicken, or pulled pork

With a variety of toppings: Guacamole, pico de gallo, poblano rice, cheese, and black beans

NOODLE BAR

Your guests may choose from a selection of noodles(ramen or rice vermicelli), broths (chicken, lobster ormiso), and protein (chicken, shrimp or tofu).Accompanied by assorted vegetables

MACARONI AND CHEESE BAR

Your guests may choose from a trio of options:traditional cheddar and elbows, white monterey jackand fusilli, gorgonzola bow ties.Accompanied by cajun crawfish, pesto chicken, bacon,roasted tomato, sautéed spinach, roasted mushrooms,scallion

3

Action Stations, cont.

THE BUTCHER BLOCK

Choose two signature, carved to order, butchered androasted meats or seafood, served with artisan rolls

Please select from: Horseradish roasted tenderloin of beefRosemary prime rib of beefHerb roasted rack of lambBrined and roasted turkey breastGarlic and thyme rubbed pork loinBlack and white sesame seared tuna loin (with rice)Cucumber and tomato “scaled” salmon fillet

Also includes your choice of two sauces: Horseradish creamWasabi aÏoliHoney-lavender glazeDijon creamCitrus soy glazeNatural jusChipotle aÏoli

*You may choose a third action station for anadditional 12.95 per person

4

Dessert StationPlease choose one

VIENNESE DESSERT TABLE

Choose five of the following: hazelnut torte, dark or light opera cake, chocolateentremet, petit fruit tart, seasonal cheesecake squares,carrot cake, tiramisu, and crème brúlée

CLASSIC FONDUE BAR

Warm milk chocolate served along with favorite varietyof dippers: pound cake, pretzels, assorted bite-sized fruit, andmarshmallows

ITALIAN MINIATURE TABLE

Includes little cannoli, cream puffs, and eclairs; pistachio, chocolate chip and almond biscotti; chocolate truffles, fresh berries, and citrus fruit

Includes Rival Brothers Regular and DecaffeinatedCoffee, and Tazo Teas served at an elegant beveragestation

5

traditional sit-down dinnerBon Appétit Catering’s Traditional Sit-Down Dinners aredesigned for a couple who wish to treat their guestswith a customized three course dinner in a formal,elegant setting, impeccably served by our professionaltrained staff.

A Selection of Five Butlered Hors D’oeuvresPlease choose five from the list on page 1

Stationary Hors D’oeuvres Please choose two

FRUIT MOSAIC WITH HONEY YOGURT DIP

Elegantly arranged seasonal fruit and fresh berries

PLAT DU FROMAGE

An arrangement of creamy, aged, blue, smoked andgrana cheeses, accompanied by fresh fruit and crackerassortment

SUSHI PLATTER

Maki sushi and sashimi station with spicy tuna,California and salmon rolls, tuna, salmon and shrimpnigiri sushi, pickled ginger, wasabi, and soy

ANTIPASTO PLATTER

Genoa salami, prosciutto, marinated artichoke hearts,cremini mushrooms, fresh mozzarella, roasted redpeppers, and spiced olives served with toasted crostini

MEDITERRANEAN PLATE

Red pepper hummus, eggplant caviar, and tabboulehserved with kalamata olives, fresh lemon, Italian parsley,cumin scented pita chips, and sesame flat bread

BRUSCHETTA PLATE

Garlic toasted Italian bread rounds served with thefollowing toppings:Roma tomato and basil, roasted portobello and redpepper, and white bean and arugula

ARTICHOKE, PARMESAN AND SPINACH DIP

served with pita chips

FRUIT FILLED BAKED BRIE IN PUFF PASTRY

with fresh fruit garnish and water crackers

SPICY JUMBO LUMP CRAB DIP

served with toasted crostini

6

First CourseGOURMET SALADS

Please choose one

Spring and Summer Seasonal Selections

Baby arugula salad with bocconcini and Romatomatoes, shaved fennel, and aged balsamic vinaigrette

Summer salad with sweet corn salsa, crisp gardenbeans, pickled red onion, and basil orange vinaigrette

Organic garden salad with mesclun mix, grapetomatoes, sliced cucumber, carrot shreds, and Dijonvinaigrette

Fall and Winter Seasonal Selections

Red oak leaf salad with crisp pears, crumbled goatcheese, candied walnuts, and raspberry vinaigrette

Spinach salad with yam croutons, cremini mushrooms, crispy bacon, hard cooked egg, andsesame ginger dressing

Classic Caesar salad topped with shaved ParmesanReggiano, sun-dried tomato croutons, and Caesar dressing

Seasonal soups from the Chef’s Pantry are availableupon your request

7

EntréesPlease choose two entrées and one vegetarian entrée

Chicken breast with grilled shrimp and tomato basil coulis

Grilled chicken caprese with Roma tomatoes, basil, andfresh mozzarella

Pan seared sea bass with saffron fennel sauce

Roast salmon fillet with apricot teriyaki sauce

Herbed salmon fillet with seared spinach and sun-driedtomato pesto

Porcini crusted filet mignon with merlot sauce

Grilled filet mignon with onion marmalade andRoquefort drizzle

Double cut lamb chops with rosemary-honey balsamic glaze

Risotto cake with ginger-spinach, roasted tomatoes andmushrooms

8

AccompanimentsPlease choose one vegetable and one starch

Lemon roasted asparagus

Haricot verts with brown butter

Italian style green beans with cherry tomatoes androasted garlic

Oven roasted carrots with balsamic reduction and red onion

Sautéed seasonal squashes with dill

Long cut ratatouille with olives

Herb roasted fingerling potatoes

Risotto milanese

Potatoes dauphinoise

Savory wild rice with fresh herbs

Garlic and chive whipped potatoes

Dessert CoursePlease choose one

Chocolate Chambord torte with crème anglaise

Chocolate entremet with raspberry coulis

Amaretto cheesecake with almond brittle

Dark opera torte with spun sugar

Tiramisú

Fresh fruit tart with vanilla pastry cream

Includes Rival Brothers Regular and DecaffeinatedCoffee, and Tazo Teas served at each table

9

additional detailsUniversity of Pennsylvania Campus Wedding

Contact Us:Bon Appétit Catering at Penn 215-573-8633 or 215-573-0830www.cateringatpenn.com

Pricing*Price for an inclusive Wedding Package with Bon Appétit:

Stations$110/per person

Sit-down$103/per person

An additional 8% sales tax will be added to the final catering bill.

*Pricing is subject to change dependant on final menu/event detailschoices. All upgrades will be fully quoted prior to the final paymentdue date.

The all inclusive pricing includes:

• Five hour block of event time (not including set-up/break-down)• Full sit-down or stations menu • Non alcoholic beverages, garnishes, and mixers• Professional event supervisor, wait-staff, bartenders, culinary

professionals• Full china service, standard furnishings, and your choice of

poly/cotton linens

Your event planner will work with you to coordinate anyspecialty linens, furniture, and/or custom china needs.

Ceremony DetailsBon Appétit Catering at Penn would be happy to coordinateyour wedding ceremony in conjunction with your reception.Please contact our sales office for additional details andpricing.

Discounted MealsChildren ages 12 and under may receive either an entrée ofchicken fingers and French fries or pasta marinara for$20/per child.

Vendors that stay through-out your event (such as DJ,photographer, band, etc) can receive the same hot entrée asyour guests for a cost of $35/vendor.

PaymentsA deposit of $1500 is required to secure your services withBon Appétit Catering at Penn.

50% of the event’s total cost to be paid 6 months prior toevent date.

100% of event’s total cost to be paid 2 weeks prior to event date.

A credit card on file is required for incidental charges.Bon Appétit Catering accepts America Express, MasterCard,Visa, as well as checks (made out to Bon AppétitManagement Company) as form of payment. All checksmust be received one month prior to event date.

Final CountsAlthough Bon Appétit Catering at Penn makes every effortto accommodate last minute requests, final numbers arerequired 7 business days prior to the wedding day.

additional detailsOff-Campus Weddings

Contact Us:Bon Appétit Catering at Penn 215-573-8633

Pricing*Price for an inclusive Wedding Package with Bon Appétit:

Stations$120/per person

Sit-Down$115/per person

An additional 8% sales tax will be added to the final catering bill.

*pricing subject to change dependant on final menu/event detailschoices. All upgrades will be fully quoted prior to the final paymentdue date.

The all inclusive pricing includes:

• Full menu• Non alcoholic beverages, garnishes, and mixers• Professional event supervisor, wait-staff, bartenders, culinary

professionals• Your choice of poly/cotton linen and full china service

(additional rentals of tables, chairs, and other event details may be required if your venue does not provide)

Your wedding consultant will work with you to coordinate anyspecialty linens, furniture, and/or custom china preferences

Additional Costs for Off-Premise EventsExtra costs may apply due to your event specifications; pleasespeak with your sales consultant for additional details andpricing.

Ceremony DetailsBon Appétit Catering at Penn would be happy to coordinateyour wedding ceremony in conjunction with your reception.Please contact our sales office for additional details andpricing.

Discounted MealsChildren ages 12 and under may receive either an entrée ofchicken fingers and French fries or pasta marinara for $20/per child.

Vendors that stay through-out your event (such as DJ,photographer, band, etc) can receive the same hot entrée asyour guests for a cost of $35/vendor.

PaymentsA deposit of $1500 is required to secure your services withBon Appétit Catering.

50% of the event’s total cost to be paid 6 months prior toevent date.

100% of event’s total cost to be paid 2 weeks prior to event date.

A credit card on file is required for incidental charges.Bon Appétit Catering accepts America Express, MasterCard,Visa, as well as checks (made out to Bon Appétit ManagementCompany) as form of payment. All checks must be receivedone month prior to event date.

Final CountsAlthough Bon Appétit Catering makes every effort toaccommodate last minute requests, final numbers are required7 business days prior to the wedding day.