Overview of Packages

W E D D I N G PAC KAG E S OV E RV I E W
B L USH PAC KAGE | $135*
3 HORS D’OEUVRES
DINNER BUFFET
CHAMPAGNE TOAST
CLASSIC BEER & WINE BAR FOR 4 HOURS
CAKE CUTTING FEE INCLUDED
S I LVER PAC KAGE | $172*
4 HORS D’OEUVRES
2-COURSE PLATED DINNER
CHAMPAGNE TOAST
PREMIUM BEER & WINE BAR FOR 4 HOURS
CAKE CUTTING FEE INCLUDED
B RONZ E PAC KAGE | $196*
2 HORS D’OEUVRES DISPLAYED AND 2 HORS D’OEUVRES PASSED
3-COURSE PLATED DINNER
CHAMPAGNE TOAST
WINE SERVICE WITH DINNER
CLASSIC FULL BAR FOR 5 HOURS
CAKE CUTTING FEE INCLUDED
G O L D PAC KAGE | $243*
3 HORS D’OEUVRES DISPLAYED & 3 HORS D’OEUVRES PLACED
4-COURSE PLATED DINNER
CHAMPAGNE TOAST
UPGRADED WINE SERVICE WITH DINNER
PREMIUM FULL BAR FOR 5 HOURS
CAKE CUTTING FEE INCLUDED
*PRICE DOES NOT INCLUDE TAX, SERVICE CHARGE, AND ADMINISTRATIVE FEE
catering.berkeley.edu | Erin Rugala [email protected] | 510.643.2204
B LUS H PACK AG E
$135* pe r pe rson
CLAS SIC BEER & WINE BAR FOR 4 HOUR S
PAS SED HOR S D’OEUVRES
CR IS PY M AC A N D CH E E S E BITES
B E E F L A LOT S ( VI ET N A M E S E S P ICE D BE E F IN GR ILLED GRAPE LEAVES )
DIRT Y M A RT I NI D E V IL E D EGGS W ITH GR E E N OL IVES AN D VERMO UTH
DINNER
SALAD
RO M A I NE A ND F R IS E É S A L A D W ITH A TA R R AGO N VIN AIGRET TE
B U FFE T
COQ AU V IN
C HA RM O U L A M A R IN ATE D S A L M ON W IT H F E NN EL-B AS IL PESTO
PA R S L E Y P OTATOE S
H A R ICOTS V E RT S
WHI T E B E A N BOLOGN E S E STU F F E D R E D P EPPER S ( VEG AN )
CHAMPAGNE TOAST
CA K E CU T T IN G F E E IN CLU D ED
*PRICE DOES NOT INCLUDE TAX, SERVICE CHARGE, AND ADMINISTRATIVE FEE
catering.berkeley.edu | Erin Rugala [email protected] | 510.643.2204
S I LVE R PACK AG E
$172 pe r pe rson
PREMIUM BEER AND WINE BAR FOR 4 HOUR S
4 PAS SED HOR S D’OEUVRES
THA I B A SI L A ND BACON W R A P P E D S H R IM P W ITH A MIS O GL A Z E
M U SHRO O M A R A N CIN I W ITH S U N D R IE D TO MATO AIO LI
B E E F T E ND E R LOIN CROSTIN I W ITH A R UGUL A PESTO
A N D S H AV E D A S IAGO
TUNA CO NFI T O N A P OTATO W H E E L W ITH K A L AMATA O LIVE, DIJ O N
A N D H A R D COOK E D EGG
2- COUR SE PLATED DINNER
SALAD
B A BY L E T T U CE S W IT H GOAT CH E E S E- H E R B CRO Q UET TES,
P I STACH IOS, BA LS A M IC V IN A IGR ET TE
ENTREE
RI COT TA A N D L E E K ST U F F E D CH ICKEN WITH
M U S H ROOM S A N D R ICOT TA
BROCCOL I- P OTATO M A S H
W ILT E D GR E E N S
H E R B BU T T E R
CHAMPAGNE TOAST
CA K E CU T T IN G F E E IN CLU D ED
*PRICE DOES NOT INCLUDE TAX, SERVICE CHARGE, AND ADMINISTRATIVE FEE
catering.berkeley.edu | Erin Rugala [email protected] | 510.643.2204
B R ONZE PACK AG E
$196* pe r pe rson
CLAS SIC FULL BAR FOR 5 HOUR S
2 HOR S D’OEUVRES DISPLAYED AND 2 HOR S D’OEUVRES PAS SED
PA S S E D
WA RM P E A F R IT T E R S W ITH TA R R AGON CRÈME F RAICHE
B E E F L A LOT S ( VI ETN A M E S E S P ICE D BE E F IN GR ILLED GRAPE LEAVES )
D IS P L AYE D
CH E E S E S E L ECT ION
S E A FOOD CE V ICH E
3- COUR SE PLATED DINNER
WINE SER VICE WITH DINNER
SALAD
WE D G E S A L A D W IT H BLU E CH E E S E DRES S IN G
SOUP
ROA ST E D COR N A N D SW E E T P OTATO B IS Q UE
ENTREE
HE RB - C RU STE D P R IM E R IB W IT H CR E A M ED S PIN ACH
A N D Y U KON GOL D S P E A R S
OR
G RI L L E D C AU L IF LOW E R ST E A K W IT H WA R M Q UIN OA S AL AD
A ND S E A R E D GR E E N S ( V EG A N OPTIO N )
CHAMPAGNE TOAST
CA K E CU T T IN G F E E IN CLU D ED
*PRICE DOES NOT INCLUDE TAX, SERVICE CHARGE, AND ADMINISTRATIVE FEE
catering.berkeley.edu | Erin Rugala [email protected] | 510.643.2204
G OLD PACK AG E
$243* pe r pe rson
PREMIUM FULL BAR FOR 5 HOUR S
3 HOR S D’OEUVRES DISPLAYED AND
3 HOR S D’OEUVRES PAS SED
PA S S E D
ROA ST E D B A BY P OTATOE S W IT H BR IE A N D S N IPPED CHIVES
HO NE Y SM O K E D BE E F TE N D E R LOIN CROST IN I W ITH ARUGUL A PESTO
A N D S H AV E D A S IAGO
T I NY C RA B RO L LS W IT H TA R R AGON A IOL I AN D PAN CET TA
D IS P L AY E D
A RTIS A N LO C A L C HE E S E S E L ECT ION W ITH H ON E YCO MB, ROASTED N UTS
A N D D R IE D F R U IT
A RT I C HOK E- OL IV E D IP W IT H F E N N E L CRUDITÉS
DIRT Y M A RT I NI D E V IL E D EGGS W IT H GR E E N OL I VES AN D VERMO UTH
4 COUR SE PLATED DINNER
U P G R A D E D W IN E S E R V ICE W ITH DIN N ER
SALAD
B A BY SP I NACH , S U N D R IE D TOM ATO A N D P IN E N UT S AL AD
SOUP
ROA ST E D M U S H ROOM S OU P W ITH W H ITE TRUF F LE O IL
FIS H
HE RB - CRU ST E D SNA P P E R W ITH D IJON CR E A M S AU C E AN D S EARED ZUCCHIN I
M E AT
L A M B LO I N WI TH A R U GU L A- M IN T P E STO, GREEN PEA RIS OT TO
A N D ROA ST E D R E D P E P P E R COULIS
OR
LIGHTLY SM O K E D B E EF T E N D E R LOIN (M E D IU M R A R E) , GREEN PEA RIS OT TO,
R E D P E P P E R COU L IS
V EG A N O P T IO N
S QUA S H A ND G RE E N PE A P OTATO “CA N N E L LON I” WITH CAULIF LOWER PUREE
A N D BROCCOL I BROT H
CHAMPAGNE TOAST
CA K E CU T T IN G F E E IN CLU D ED
*PRICE DOES NOT INCLUDE TAX, SERVICE CHARGE, AND ADMINISTRATIVE FEE
catering.berkeley.edu | Erin Rugala [email protected] | 510.643.2204
A D D - ONS TO WE DDING PAC KAGES
UPGRADED CHIVARI CHAIR S: $12 PER PER SON
DANCE FLOOR: $900
UPLIGHTING PACK AGE: $850 FOR 12 UPLIGHTS AND 1 PINLIGHT
FOR CAKE TABLE OR SWEETHEA RT TABLE
CRYSTAL CHANDELIER: $250
CANDY BUFFET: $5 PER PER SON
T V ACCES S FOR SLIDESHOW ON 3 MONITOR S IN UNIVER SIT Y CLUB
FOR DURATION OF EVENT: $400
HOUSE AUDIO ON GL AS S DECK DURING COCKTAIL HOUR: $200
UPGRADED LINENS AND NAPKINS FOR STANDARD 60” ROUND OR
6’ BANQUET TABLES: $6 PER PER SON
UPGRADE TO KINGS TABLES WITH SPECIALT Y LINENS AND
NAPKINS: $8 PER PER SON
MEET AND GREET WITH OSKI: $600
PERFORMANCE BY CAL CHEERLEA DER S: $500
PERFORMANCE BY CAL CHEERLEADER S ACCOMPANIED BY OSKI:
$850
PERFORMANCE BY CAL BAND : $500
catering.berkeley.edu | Erin Rugala [email protected] | 510.643.2204