weddings by · to create your vision for your wedding. our culinary team is ready to design and...

WEDDINGS BY

Thank you and Congratulations on your engagement!

We at CSG love throwing parties. Big Parties, small parties, it does not matter.

Food and service is our passion. When we set out to open CSG our driving mission was and still is to provide legendary service paired with gourmet food. This mission travels with us to your wedding.

Thank you for taking the time to consider CSG for you wedding. Please consider this menu as a beginning point. Some of the things you will not see listed in this packet is that we have a traveling pizza oven which we can pull up anywhere and make pizza to order, or that we typically book up quite early for summer time pig roasts, or that we have catered weddings at unique venues which had no kitchen of any sort, or that we offer complete event planning and execution.

This packets serves as just a beginning of what we can offer to create your vision for your wedding. Our culinary team is ready to design and execute a menu which will have your guests talking for years to come.

Once Again, thank you and congrats on your engagement.

ANDREW BROW, EXECUTIVE CHEF

BILL COLLINS, CO-OWNER

MICHAEL SAKEY, CO-OWNER

– Drew, Mike,

& Bill

184 CENTER SQUARE | EAST LONGMEADOW, MA | 413-525-0055

www.centersquaregrill.com

84 CENTER SQUARE | EAST LONGMEADOW, MA | 413-525-0055www.centersquaregrill.com

wedding packagesCSG PLATED PACKAGE5-hour reception

Vegetable Crudité & Antipasto Platter

5 Circulating Appetizers

Plated First Course Salad w/ Honey Wheat baguette

Plated Main Course with three options including vegan, g/f, nut free, and vegetarian options available.

Complimentary Sides

$55 per person

CSG STATIONS PACKAGE5-Hour Reception


Five Circulating Hors D’ Oeuvres

Chef Attended Carving Station (choice of one protein w/ two sauces)

Salad Station w/ Honey Wheat Baguette

Two Proteins

Two Complimentary Sides

One Style Pasta Side

$45.00 per person

BEST OF THE BEST PACKAGE5-Hour Reception


Seven Circulating Hors D’ Oeuvres

Live Pasta Station During Appetizer Hour

Shrimp Cocktail Shooters

Main Course - Choice of Station Buffets or 3 Plated Dinner Options

Including Surf & Turf selections without any upcharges

After Dinner Viennese Table with Petite Wedding Cake for cake cutting ceremony

$85 Per Person

STEP IT UP A NOTCH! Check out our Additions to these packages on page 7 Applicable local sales tax and 20% gratuity added to total bill. Prices do not include any rentals or labor for staffing. Food items with an * may incur an upcharge.

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stationary appetizer plattersANTIPASTO

VEGGIE CRUDITÉ

FRUIT AND CHEESE

MOZZARELLA CAPRESE

circulating appetizersMINI CRAB CAKES

BACON WRAPPED SCALLOPS

ASSORTED MINI QUICHE

COCONUT SHRIMP

SPINACH FILO TRIANGLES

TRUFFLE MAC N CHEESE BITES

MINI MEATBALLS

CSG MINI BURGERS

JAMAICAN JERK CHICKEN SKEWERS

VEGETARIAN SPRING ROLLS

SEARED AHI TUNA WONTONS

GOAT CHEESE CROSTINIwith Olive Tapenade

PROSCIUTTO CROSTINI with Red Peppers and Fresh Mozzarella

WILD MUSHROOM CROSTINI

with roasted Garlic and Asiago

WILD MUSHROOM ARANCINI

BLACKENED FILET CROSTINI

PROSCIUTTO WRAPPED ASPARAGUS

VEGETARIAN STUFFED MUSHROOMS

CREAMED SPINACH PHYLLO CUPS

MINI MUSHROOM TARTLETS W/ BRIE

SMOKED SALMON POTATO LATKES

ROPA VIEJA PLAINTAIN CHIP

CARAMELIZED ONION & APPLE CANAPÉS

GOAT CHEESE POPPERS WITH HONEY

SPICY KOREAN STYLE DEVILED EGGS

TRADITIONAL DEVILED EGGS

MOZZARELLA CAPRESE SKEWERS

ROSEMARY GARLIC MOZZARELLA BITES



salad selectionsTUSCAN KITCHENArcadia greens, Kalamata olives, cherry tomatoes, fresh mozzarella, roasted garlic, warm polenta croutons, tossed in our house made balsamic vinaigrette.

TRADITIONAL CHOP CHOPRomaine, chicken, salami, bell peppers, garbanzo beans, tomatoes, carrots, and Parmesan-Reggiano cheese tossed in zesty gorgonzola vinaigrette. Vegetarian Version Available.

BABY KALE CAESARBaby Kale, parmesan cheese, house made croutons, and Creamy Caesar dressing. Make it spicy by adding Shiracha Chili sauce for no additional cost!

CHILLED QUINOA SALADBaby arugula, grilled red onion, squash, zucchini, corn, and Dijon garlic vinaigrette

HOUSE SALADMixed arcadia greens, diced cucumbers, diced tomatoes, and red onion. Dijon Garlic Vinaigrette

carving stationsSAGE RUBBED TURKEYwith cranberry-orange chutney

STUFFED PORK LOINRoasted tomato & garlic confit stuffing with fresh herbs.

CSG RUBBED PRIME RIBw/ Au jus, Port wine Demi-glace, and horseradish cream

HONEY BAKED HAMw/ peach bourbon glaze.

HERB & GARLIC ROASTED BEEF TENDERLOIN

chicken, pasta & vegetarian selectionsCHICKEN PARMESANLightly breaded, topped with mozzarella, parmesan, house marinara.

CHICKEN FRANCHESEEgg battered chicken, lightly fried, in a lemon white wine reduction.

CHICKEN MARSALAPan seared chicken breasts, marsala wine and wild mushroom reduction.

GRILLED JAMAICAN JERKChicken Thighs Boneless, skinless, chicken thighs marinated in a tangy Caribbean rub, black bean corn salsa, and chipotle aioli.

CHICKEN SALTIMBOCAProscuttio, Sage, and Bel Paese cheese, wild mushrooms and aa white wine reduction.

RIGATONI BOLOGNESEA rich sauce of ground beef & sweet Italian sausage with marinara, a touch of cream, pesto & grana padano.

VEGGIE LASAGNAPasta layers with ricotta, mascarpone, and roasted seasonal veggies.

EGGPLANT ROLLATINIThinly sliced eggplant, hand battered with bread crumbs, then rolled with ricotta, spinach, and fresh herbs.

EGGPLANT PARMESANThinly sliced eggplant, hand battered with bread crumbs topped with mozzarella and house marinara

PESTO PRIMAVERAKalamata olives, sun dried tomatoes, spinach, garlic, fresh mozzarella, artichoke hearts, and pesto tossed with rigatoni pasta.

SHORT RIB RAGUSlow braised short ribs, wild mushrooms, fresh herbs, tossed in a truffle cream.

TRUFFLE SHORT RIB MAC N CHEESEHouse braised short ribs, cheddar jack cheese, and fusilli pasta, topped with panko bread crumbs.

MEAT LASAGNAPasta sheets layered with Bolognese meat sauce, ricotta, and house marinara




seafood selectionsNEW ENGLAND BAKED CODTopped with Ritz bread crumbs and Sherry Cream

CARIBBEAN HADDOCKPineapple & Mango Salsa, coconut butter sauce.

LEMON HERB BAKED CODServed in a light white wine reduction.

PARSLEY ENCRUSTED CODwith Champagne Burre Blanc

HADDOCK SICILIANOCapers, Kalamata olives, garlic, and stewed tomatoes

CSG PAELLARich and hearty Spanish stew of mussels, clams, chorizo, chicken, and shrimp.

COD PICATTACapers, white wine, garlic, lemon juice

PECAN ENCRUSTED SALMONtopped with a chipotle glaze & balsamic reduction.

LEMON HERB ROASTED SALMONlemon zest, fresh herbs, and white wine.

ARGENTINIAN SALMONGrilled salmon topped with spicy chimichurri sauce.

HONEY ALMOND SALMONencrusted with crushed almonds and finished with a honey drizzle.

TERIYAKI GLAZED SALMONGrilled salmon, glazed with a classic teriyaki sauce.

DILL & DIJON SALMONPan roasted, topped with flavorful blend of freshly minced dill and Dijon mustard reduction. A CSG favorite!

SHRIMP SCAMPIJumbo shrimp sautéed in a garlic-white wine and lemon sauce.

BAKED STUFFED SHRIMPCrab stuffed shrimp, served with lemon beurre blanc

SWORD FISH AU POIVREBlack-pepper corn encrusted Sword fish, pan roasted, in a cognac cream reduction.

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steak house selectionsCOME WITH YOUR CHOICE OF ONE SAUCE, AND TWO SIDES

GRILLED FILET MIGNON *

CSG BISTRO STEAK

NEW YORK STRIP

RIB EYE *

CIDER BRINED ALLEGIANCE PORK CHOP

sauces availablePEACH BOURBON BBQRoasted peaches and smoky chipotle peppers create this rich bbq sauce

ECHO HILL CIDER DEMIA rich autumn blend of Echo Hill Orchards cider with our classic demi-glace

PORT DEMI Classic brown sauce blended with Port wine.

GORGONZOLA CREAM Gorgonzola cheese, house made garlic butter, cream, and shallots.

MUSHROOM MARSALASweet Marsala wine reduced down with fresh garlic, and domestic mushrooms

AU POIVRÉ Cognac, cream, garlic butter, and black peppercorns.

CHIMICURRIArgentian cold sauce with parsley, garlic, and onion.

BEARNAISE Classic French tarragon and egg sauce.

side dishesGARLIC MASHED POTATOES

BAKED POTATOES, BUTTER, AND SOUR CREAM

HERB ROASTED POTATOES

BAKED SWEET POTATO

POTATO DAUPHINOISE

SUCCOTASH VEGGIE MEDLEY

BUTTERED BABY CARROTS

BUTTERED CORN

GARLICKY GREEN BEANS

ROASTED CAULIFLOWER

ROASTED ACORN SQUASH

SAUTÉED SUMMER SQUASH AND ZUCCHINI

CLASSIC HERB STUFFING

BALSAMIC PASTA SALAD

ROASTED POTATO SALAD

BAKED POTATOES

SWEET POTATO HASH

CREAMY POLENTA

BRUSSELS SPROUTS AND BACON

FALL VEGETABLE RISOTTO

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step it up a notchBAKED OR MASHED POTATO BAR +4.00Sour cream, bacon bits, pepper jack cheese, butter, cheesy broccoli, sliced scallions, & herb mushrooms.

SEAFOOD RAW BAR +MPFresh Shrimp Cocktail, Mussels, Oysters & Little Neck Clams on a Half Shell

(OR A COMBINATION OF THE ABOVE)

CHEF ATTENDED PASTA STATION +4.00Marinara, Pesto, Alfredo, A la Vodka, Bolognese

CANDY BUFFET +3.00A variety of different candies in glass jars, with Togo bags for your guests.

VIENNESE TABLE +4.00A variety of mini desserts, shooter, and petit fours.



friends In the bizVENUES Garden House, Look Park, Florence MA

The Carriage House, Forest Park, Springfield MA

Quonquont Farm, Whateley MA

Mill 1, Open Square, Holyoke MA

OR your unique indoor our outdoor location. We will bring an entire kitchen!

OTHER RESOURCESBoston Rustic Wedding Rentals

CJC Lighting & Event Design

Marx Entertainment

Cloud 9 Productions

Cerratos Bakery

Pete’s Sweets Bakery

Durocher Florist

Gilbert’s Written Word

Dani Fine Photography

Robert Charles Photography



BILL COLLINS, CO-OWNER • ANDREW BROW, EXECUTIVE CHEF • MICHAEL SAKEY, CO-OWNER



weddings by · to create your vision for your wedding. our culinary team is ready to design and...

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