CUISINES has gained prominence as one of the finest restaurants in the Delaware
valley. The same commitment to quality that has helped us build our reputation
has been brought to our banquet services. Our foods are freshly prepared
by staff who take pride in their profession and maintain the highest standards
of excellence both in the meals they offer and the personalized service they
afford.
CUISINES’ Delaware Room is the ideal wedding reception facility
for groups of 60 to 125 in number. It features an independent bar
and cocktail
area, private
rest room facilities and ample parking.
CUISINES’ Banquet Director will work with you from the planning
stages to assure that every detail of your wedding reception is coordinated
properly.
Our service extends to providing helpful suggestions pertaining to
flowers, photographers, limousine service and entertainment. Our objective
is to
produce an event that is memorable for all that attend.
Thank you for your interest in CUISINES. We hope that we can take part
in your upcoming affair and have the opportunity to help make it special
for you and
your family.
Ted Fogel
Banquet Director
610-459-3390
- Professional guidance from planning stages
throughout the affair
- Four hour open bar
- Hors d’oeuvres
- Champagne toast
- Full-course dinner
- Tiered wedding cake or dessert
- Tapered candle on each table
- Choice of table linen colors
- Polished china and flatware
- Cloak room attendant (when required)
- Gift Certificate for 1st Anniversary Dinner
- A $300.00 non-refundable deposit is required at the time
of booking to secure your date. Balance is due 48 hours in
advance
to the day of the affair. Personal checks or cash
are accepted. Credit cards accepted with a 2% surcharge.
- An approximate count must be given two weeks prior to
the date of the reception. A final count is due 48 hours
in advance; this
will be a guaranteed number, not subject to reduction.
- A minimum of 60 guests is served in our Wedding Plan.
Alternative planning is available for parties less than 60.
- A $10 discount is provided for each child under the age
of 12 having regular dinner entree.
- A gratuity charge of eighteen percent will be added to
the final bill. Pennsylvania tax of six percent will be added
to the bill.
- We will make every attempt to accommodate individual guests
dietary restrictions when given proper prior notice.
- Menu, table set-ups, place cards and other arrangements
should be finalized several days prior to the date of your
affair.
Four - Hour Premium Open Bar Features Premium and Domestic
liquors, wines, and beers.
Note: Top Shelf Liquors (i.e. Chivas) and Cordials (i.e.
Grand Marnier) available for an additional $3.00 per person.
CHAMPAGNE TOAST
Chilled Premium Champagne Poured To Bridal Table And All
Guests Moments Before Introduction Of Bridal Party
(Select
four)
- Shrimp Lejon with Lemaize Sauce
- Fried Coconut Shrimp with Orange-Ginger Sauce
- Crab Imperial stuffed Mushrooms
- Smoked Salmon Profiteroles
- Scallops Wrapped in Bacon
- Crab Dijonaise Canopies
- Roast Filet and Asparagus Roulades with Béarnaise
Sauce
- Sausage Pinwheels with Dijon Mustard
- Chicken and Pineapple Satay with Oriental Dipping Sauce
- Cajun Chicken Nuggets with Barbecue Sauce
- Mushrooms Gruyere
- Quiche Lorraine
- Cheese ~ Fruit ~ Vegetable Presentation
Note: Each additional selection after four add $2.00 per person.
(Select one)
Cuisines Salad
Crisp mixed greens finished with a creamy cucumber-dill dressing,
garnished with cherry tomato, carrot, mushrooms and radish.
Caesar Salad
Crisp romaine lettuce tossed with an oil-vinegar dressing flavored
with garlic, egg, lemon, and anchovy, garnished with grated
Parmesan cheese and croutons.
Rolls and Butter
Chicken Concasse ~ $47.00
Grilled, finished with diced tomatoes
and herbs, in a wine sauce.
Chicken Champignon ~ $47.00
Sautéed, served with
a mushroom cream sauce.
Chicken Francaise ~ $48.00
Batter dipped, sautéed,
finished with a garlic-wine sauce.
Chicken Florentine ~ $49.00
Stuffed with a spinach and
mushroom duxelle, baked, sliced and topped with a dollop
of Hollandaise
sauce.
Chicken Oscar ~ $52.00
Topped with fresh asparagus spears
and jumbo lump crabmeat, finished with Hollandaise sauce.
All chicken entrees are prepared with boneless breast
of chicken.
Roast Filet ~ $53.00
Roasted tenderloin of beef, sliced,
and served with Béarnaise sauce.
Prime Rib Au Jus ~ $54.00
A fourteen-ounce cut of slow
roasted prime rib bathed in aujus.
Steak Diane ~ $54.00
Twin filets of beef tenderloin, grilled,
served on a bed of herbed rice and finished with a brandy-mushroom
sauce.
Filet Mignon ~ $55.00
A charbroiled eight ounce filet mignon
served with Béarnaise sauce.
Filet Neptune ~ $59.00
A char-broiled six ounce filet mignon
topped with sautéed lump crabmeat, finished with
Béarnaise
sauce, topped with a jumbo shrimp.
Beef Wellington ~ $62.00
An eight ounce filet mignon folded
in puff pastry with mushroom duxelle, baked, served with
a demi-glaze.
Surf and Turf ~ $62.00
A six ounce filet mignon accompanied
by a six ounce Brazilian lobster tail, served with drawn
butter.
$53.00 (select
one in each category)
Chicken: Chicken Concasse or Chicken Champignon
Beef: Roast Top Round of Beef or Prime Rib Aujus
Seafood: Seafood Newburg or Salmon Pommery or Stuffed
Flounder
Entrees Served With Two Fresh Vegetables And Potato.
Note: If a choice of two entrees is preferred for a sit-down
dinner, please consult with the Banquet Director.
(one selection)
Amaretto Cheese Cake
Apple Strudel ala Mode
Chocolate Chip Cake
Chocolate Mousse
Fresh Fruit Flan
Strawberries with Whipped Cream
Tirimasu Layer Cake
