POLICY FOR FULL-SERVICE CATERING
Mumford’s Culinary Center is a full-service catering company. The amount and type of service you require will of course depend on the style of your event, your needs and your budget. We offer full-service catering and event coordination at your location. Delivery, drop-off and carry-out services are available. We can do as much or as little for you event as you’d like. The menu choices shown here offer a starting point for your selection, but we’re happy to customize a menu for you.

SERVICE
Your menu selection and style of service desired will determine the cost of labor. There is a $25.00 per hour service fee per server/chef/bartender up (with a minimum of 4 hours). (Note that service for weddings is up to 7 hours @ $165.00 per staff member.) Server/chef/bartender fees are paid separately from food bill.

PRICING
When using our full-service menu, your event will be priced per person. When using our pick-up/take-out menu, your order will be itemized. (If you choose to itemize your full-service event, a 5% usage charge for equipment applies.)

RENTALS
We will gladly coordinate all of your rental needs, whether simple or elaborate.

BEVERAGES
We can help coordinate your beverage needs, ensuring optimal serving temperatures. We also offer referrals to liquor stores in your area.

DEPOSITS & PAYMENTS
A credit card number is required for confirmation of contract. We accept cash, checks, VISA, MasterCard and American Express. For credit card payments, a 3% surcharge applies for totals over $200.00. All payments for services rendered must be paid at the end of y our event, unless prior arrangements have been made with Chris Mumford.

GUARANTEE
The total number of people in attendance at your event is required 7 days prior to the function. This total will be considered final and is not subject to reduction. Should your guest count increase, you will be billed for additional guests at the rate agreed upon in the contract.

POLICY FOR CORPORATE CATERING
Mumford’s Culinary Center is a full-service catering company.
Delivery, drop-off and carry-out services are available for corporate functions.
We can do as much or as little catering for your function as you’d like.
The menu choices shown here offer a starting point for your selection, but we’re happy to customize a menu to meet your specific needs.

Mexican Station

• Mahi Mahi Tacos – soft flour tortilla rolled with mahi mahi, peppers, onions, green cabbage and cilantro
• Grilled Vegetable & Cheese Quesadillas
• Pan-fried Chicked Quesadillas
• Spanish-Style Rice and Beans
• Jicama & Apple Slaw
• Station is served with True Tomato Salsa, Guacamole and Potted Black Beans

Roasting & Slicing Station

• Herb, Garlic and Shallot Roasted New Yorl Sirloin - served with a natural demi-glaze - can be paired with Horseradish Potato Pie
• Adobo Marinated and Roasted Pork Loin, sliced and served with adobo sauce and can be paired with Spanish Rice and Beans
• Sage and Thyme Roasted Breast of Turkey, served with natural turkey gravy
• Whole Roasted Leg of Pork (fresh ham, boned) served with slow-braised red cabbage
• Fresh Herb Marinated Whole Beef Tenderloin, presented with creamy asparagus risotto and beef gravy
• 9-Spice Marinated and Roasted Rib eye, served with Italian parsley smashed red bliss potatoes and rosemary jus
• Brown Sugar and Red Onion Glazed Country Ham, served with onion marmalade and basil-pecan long grain rice

Grilling Station

• Citrus and Thyme Grilled Jumbo Shrimp, served with mango salsa, roasted corn and red pepper basmati rice
• Toasted Seed Grilled Mahi Mahi, served with tomato-mango salsa
• Mushroom Dusted and Grilled New Zealand Lamb Chops, served with cranberry lamb jus and scalloped potatoes
• Thai Barbecue Grilled Flank Steak, served with steamed rice with lime and colored peppers
• Assorted Grilled Vegetable Platter - Portobello mushrooms, fennel, green and yellow squash, red onions, carrots, eggplant, domestic mushrooms, red peppers, red bliss potatoes and asparagus, all drizzled with Moroccan barbecue glaze and finished with roasted corn.
• Basil Rubbed and Grilled U-10 Sea Scallops, served with a chunky tomato and white bean ragout

Raw Bar Station

(Station is set up with lemons, Cajun cocktail sauce, smoked onions and capers remoulade sauce)

• Poached and Chilled BeeGee Brand Shrimp
• Clams of the Half Shell
• Oysters on the Half Shell
• Snow Crab Claws
• Poached and Chilled Shelled Lobster Tails and Claws
• Garlic Poachedc Sea Scallops
• Chilled Calamari Salad

Asian Station

(Choice of 3 different rolls, Station is presented with Chinese take-out boxes, chopsticks and Soy-Scallion Dipping Sauce)

• All Vegetable Maki Rolls, with avocado, carrots and zucchini
• Shrimp Tempura Maki Rolls, with a variety of vegetables and wasabi aioli
• House Smoked Salmon Rolls, with spinach and cucumber
• Spicy Yellow Fin Tuna Rolls, with carrots, cucumber and cabbage
• Tempura, Asparagus and Carrot Rolls, with spinach and wasabi aioli
• Asian Green and Red Cabbage Slaw, served with rice wine and soy citrus dressing
• Pork Fried Rice
• Asian Noodle Salad - snow peas, broccoli, shiitake mushrooms and other seasonal vegetables, tosssed with Asian pan noodles and dressed with a citrus-soy vinaigrette
• Chicken and Shrimp Stir-fry
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Tuscan Station

• Marinated white beans, roasted red peppers, a variety of olives, artichoke hearts francaise, grilled zucchini petals, tomato brushetta, grilled figs (In season)
• Station is presented with a selection of crostini, grilled Tuscan bread, toasted foccacia and hard Italian cheeses

Salad Station

(Choice of 3)

• Mesculin Greens Salad, tossed with carrots, green beans, roasted corn, shaved fennel, cucumbers and croutons, dressed with an opal basil wild herb vinaigrette
• Caesar Salad with a Twist - a classic Caesar salad, topped off with Romano cheese crisps, toasted pine nuts and oven-dried tomatoes
• Spinach Salad - with shaved fennel, bacon, cherry tomatoes, feta cheese and fresh mushrooms, dressed with a tarragon and rice wine vinaigrette
• Red Leaf Lettuce Salad - with cucumbers, olives, feta cheese, tomato, thin red onion and baby green beans, dressed with a lemon-oregano dressing
• Asian Noodle Salad - snow peas, broccoli, shiitake mushrooms and other seasonal vegetables, tossed with Asian pan noodles and dressed with a citrus-soy vinaigrette

Bruschetta Station

An assortment of grilled and toasted breads with three different toppings: Tomato & Red Onion; White Bean Bruschetta; Mushroom & Fennel

Antipasto Stationary Platters

• Linguini Salad – with olives, cherry peppers, roasted squash and braised fennel, topped with a basil vinaigrette
• Fresh Mozzarella & Beefsteak Tomatoes – topped with crispy fried tomatoes and basil oil and vinegar
• Arugula Salad – with crispy squid, poached tomatoes and shaved cheese, dressed with a poached shallot vinaigrette
• Baked Ziti
• Rolled Eggplant – stuffed with seasoned ricotta cheese, spinach and roasted peppers, resting on a fresh tomato coulis and topped with mozzarella cheese
• Pine Nut Crusted & Grilled Chicken – with tomato cream
• Penne Noodle & Spinach Frittata