Wedding Packet

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Planning a wedding that is beautiful and reflects your individual style is easy when you select The Fluted Mushroom. With us you’re choosing a premier company with over 25 years experience and an unmatched reputation for excellence in the Pittsburgh area. The Circuit Center is becoming one of the city’s finest reception sites offering:

Creative menu selections prepared from scratch with the finest ingredients
Professional culinary team dedicated to excellence in food design
Variety of price points to suit many budgets
A one-level, modern reception hall with handicapped facilities
Outdoor courtyard included in rental - perfect for cocktails and
hors d’Oeuvres
Beautiful Bridal Suite included in rental fee
Full-size stage area with complete audio visual abilities
Round tables with seating for 10, able to accommodate 400 guests
Quality china, flatware and glassware
Decorated head table, cake table and card holder
Bride and Groom’s name on electronic marquee
Complimentary champagne toast for head table
No additional charge to cut the wedding cake
Conveniently located with easy access to the Parkway and numerous churches
Ample free parking
Rental discounts for Friday and Sunday weddings

To discuss your arrangements, please call our Sales Office (412) 432-1420

Wedding Rental Fee Sliding Scale

For five-hour rental

*Saturday	$0 - $13,999 $14,000 - $24,999 Over $25,000	$2500 $1500 Waived
Friday & Sunday	$0 - $13,999 $14,000 - $24,999 Over $25,000	$1800 $1000 Waived

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Wedding Buffet Selections

includes four accompaniments, rolls & butter on the table, coffee station

Category 1

$27.95 per person
choose two entrees

Grilled Breast of Chicken marinated with Lemon and Rosemary

Oregano Chicken with Artichoke Hearts, Grilled Tomato and Fresh Basil

Chicken or Turkey Roulade with Savory Bread Stuffing and Veloute Sauce

Baked Tilapia with
Fresh Pineapple Salsa

Herb-Crusted Pork Loin
with Roasted Garlic Jus

Sliced Top Round of Beef
with Mushroom Jus

Category 3

$43.50 per person
choose two entrees, may include selections from categories 1 & 2

Seared Tenderloin with Leeks and Balsamic-Thyme Reduction

Macadamia Nut-Crusted Mahi Mahi with Lemon Beurre Blanc

Roasted Baby Rock Hen Semi-Boneless, with Blackberry Glaze

Grilled Tournedos of Beef with Port Wine Reduction Sauce

Medallions of Pork Tenderloin with Granny Smith Apples and Brandy-Calvados Cream Sauce

Category 2

$33.95 per person choose two entrees, may include selections from category 1

Grilled Salmon with
Maple-Mustard Glaze

Marinated and Roasted London Broil with Pommery Mustard-Horseradish Sauce

Chicken or Turkey Roulade
with Wild Mushrooms, Spinach and Fontina, with Pesto
Cream Sauce

Medallions of Pork Tenderloin roasted with Orange Marmalade Glaze

Breaded Boneless Chicken Breast stuffed with Boursin Cheese

Baked Orange Roughy topped with Chopped Tomatoes, Onions and Dill Havarti Cheese

Served Salads

:: Choose one ::

Caesar Salad with Romaine Lettuce, Parmesan Cheese, House-Made Croutons and Classic Dressing

Baby Spinach Salad with Mushrooms, Chopped Hard-Cooked Egg and Red Onion, with Poppyseed Dressing

Tossed Garden Salad with Tomatoes, Cucumbers
and Carrots.

:: Choose one ::

house-made dressing: Ranch, Balsamic Vinaigrette, French, Raspberry Vinaigrette

Wedge of Iceberg topped with Crumbled Bacon, Chopped Tomato and Bleu
Cheese Dressing

Buffet Starches

:: Choose Two ::

Rice

Herbed Long Grain & Wild Rice

Saffron Basmati Rice

Pasta

Penne
with Sun-Dried Tomato Cream Sauce

Bow Tie Pasta
with Tomato-Basil Vodka Sauce

Tri-Color Tortellini
with Marinara Sauce

Orzo with Fresh Herbs and
Reggiano and Parmesan Cheeses

Potatoes

Red Skinned Potatoes with Fine Herbs
Steamed or Roasted

Smashed Potatoes with Cheddar Cheese

Chive Whipped Potatoes

Au Gratin Potatoes
with Aged Cheddar Cheese

Baked Yams
with Cinnamon, Nutmeg and Brown Sugar

Red Bliss Potatoes
with Garlic Cream Sauce

Buffet Vegetables

:: Choose one ::

Fresh Green Beans, Yellow Wax Beans and Carrots, in Compound Herb Butter

Corn Pudding Souffle

Grilled Marinated Vegetables
Served at room temperature

Sautéed Sliced Carrots with Fresh Dill

Fresh Vegetables Medley

Fresh Green Beans & Challets
with Garlic and Basil

Zucchini & Yellow
Squash Provencal

Broccoli & Cheddar
Cheese Souffle

Tomato Gratin

Summer Vegetable Gratin

Wedding Cakes

Our Pastry Chef would be happy to create your wedding cake, or you may use an outside baker. No matter who provides it, there’s no charge for
cake cutting.

Our standard wedding cake is a white batter with a slight Almond flavor. The frosting is an Almond Butter Cream made with lots of real butter. Ruffled scalloped icing and pearl beading are included with the base price. Some other designs are also included at no additional charge. Our wedding cakes start at $3.50 per slice. There are a variety of batters, fillings and icings available, some at an additional cost.

We would be delighted to coordinate a meeting with
our Pastry Chef to discuss
your options.

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Chef’s Carving Stations

To enhance your buffet selections
All stations require one Carving Attendant at $95.00 each

Top Round of Beef

Marinated and Slow Roasted,
With Horseradish Mousse
and Natural Jus
Serves 25
$225.00

Roasted Loin of Pork

Marinated Center-Cut Pork Loin,
Rubbed with Dijon Mustard,
With fresh Apple Chutney
Serves 25
$250.00

New York Strip
Loin of Beef

Fresh Herbs & Peppercorn Crusted, With Béarnaise Sauce and
Horseradish Mousse
Serves 25
$350.00

Leg of Lamb

Rosemary & Garlic Leg of Lamb,
With Mint-Scented Au Jus
Serves 25
$300.00

Herb Roasted Turkey

Slow Roasted with Herbs de Provence, With Cranberry Mayonnaise and Dijon Mustard
Serves 25
$225.00

Beef Tenderloin

The most tender cut of Beef,
With Béarnaise Sauce and
Horseradish Mousse
Serves 25
$350.00

Glazed Ham

Honey-Glazed Country Ham,
With Whole Grain Mustard Sauce Serves 40
$175.00

Prime Rib of Beef

With Horseradish Mousse and
Natural Jus
Serves 25
$300.00

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Wedding Sit Down Selections

Includes choice of salad, starch, vegetable, rolls & butter, coffee service

Chicken Selections

Oregano Chicken $29.95
with Artichoke Hearts, Grilled Tomato
and Fresh Basil

Chicken or Turkey Roulade $28.95
with Savory Bread Stuffing
and Veloute Sauce

Chicken or Turkey Roulade $30.95
with Wild Mushrooms, Spinach
and Fontina, with Pesto Cream Sauce

Panko-Crusted Chicken Breast $33.95
stuffed with Boursin Cheese

Pierre Chicken Breast $32.95
with Roasted Red Pepper Farce
and Balsamic-Chicken Reduction

Roasted Baby Rock Hen $37.95
Semi-Boneless, with Blackberry Glaze

Seafood Selections

Grilled Salmon $31.95
with Maple-Mustard Glaze

Macadamia Nut-Crusted Mahi Mahi $37.95
with Lemon Beurre Blanc
Available In Season Only
with Shrimp and Watercress Mousse
with Lemon Beurre Blanc

Black Sesame-Crusted Salmon $32.95
with Orange-Soy Beurre Blanc

Maryland Style Crab Cakes $45.95
topped with Chili Lime Aioli

Pork Selections

Stuffed Pork Loin $30.95
with Dried Fruit and Bourbon Jus

Crusted Pork Loin $30.95
Of Mustard Rosemary and Sage
with Roasted Garlic Jus

Stuffed Pork Loin $31.95
with Spinach, Feta and Pine Nuts
with Natural Pork Jus

Medallions of Pork Tenderloin $32.95
crusted with Mango Chutney & Almonds
with Apple Butter-Cider Pork Reduction

Beef Selections

Seared Tenderloin $41.95
with Leeks and Balsamic-Thyme Reduction

Stuffed Filet $43.95
with Roasted Tomatoes, Fresh Basil
and Gorgonzola, with Red Wine Sauce

New York Strip Loin $40.95
with Roasted Shallot Jus

Sliced Tenderloin $41.95
with Sautéed Wild Mushrooms
and Natural Jus

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Wedding Duet Sit Down Selections

Includes choice of salad, starch, vegetable, rolls & butter, coffee service

Jumbo Shrimp with
Grilled Breast of Chicken
Served with Provencal Sauce
$35.95

Petit Filet of Beef Tenderloin with
Grilled Fillet of Salmon
Served with Pinot Noir Sauce
$37.95

Pork Tenderloin Medallion with
Pierre Chicken Breast
Served with Cranberry & Mandarin Orange Compote
$31.95

Petit Filet of Beef Tenderloin with
Grilled Chicken Breast
Served with Roasted Shallot Sauce
$35.95

Seared Salmon with
Grilled Chicken Breast
Served with Tomato Tarragon Coulis
$33.95

Petit Filet of Beef Tenderloin
Maryland Style Crab Cake
Served with Wild Mushroom Demi-Glace
$54.95

All entrée selections are limited to two choices unless otherwise required to accommodate dietary needs. Limited dietary substitutions must be made in advance.
There will be a $2.95 surcharge per entrée for events with more than two entrée choices.

Sit Down Dinner Accompaniments

Presentation Salads

:: Choose one ::

Baby California Greens
with Dried Fruit and Spiced Nuts,
tossed with Champagne Vinaigrette

Traditional Caesar Salad
whole Romaine Leaves tossed with shredded Parmesan and Caesar Dressing,
fanned from a Diagonal Baguette Slice

Mediterranean Salad
Mixed Greens with Kalamata Olives, Cucumbers and Feta, tossed with

Lemon-Olive Oil Vinaigrette

Chef Specialty Salads

Chevre Salad
Mixed Greens with warm Chevre Strudel, Oven-Dried Tomatoes and Cucumbers,
tossed with Roasted Shallot-Orange Vinaigrette
Available at an additional charge of $2.75

Asparagus Mimosa Salad
Poached Asparagus over Baby Greens
Topped with Chopped Egg, Capers, Red Pepper and Herbs
Garnished with Cherry Tomatoes and
Tossed with Champagne Vinaigrette
Available at an additional charge of $3.75

Plated Vegetables

:: Choose one ::

Poached Asparagus

Seasonal Baby Vegetables

Fresh Green Beans & Challets
With Garlic and Basil

Batonnet of Root Vegetables

Broccolini

Julienne of Vegetables

Sautéed Sugar Snap Peas with
Toasted Sesame Seeds

Other seasonal selections
will also be available

Plated Starches

:: Choose one ::

Wild Mushroom Risotto Cake

Herbed Long Grain & Wild Rice

Saffron Basmati Rice

Duchess Potatoes

Dauphinoise Potato Diamonds

Red Skinned Potatoes with Fine Herbs
Steamed or Roasted

Twice Baked Potatoes

Piped Whipped Potatoes

Yukon Gold Whipped Potatoes

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Wedding Hors d’ Oeuvres Packages

All hors d’ oeuvres are butlered on beautifully presented trays.

Package 1
$7.95 per person
choice of three

Thai Chicken Skewers with Peanut Dipping Sauce – Assorted Stuffed Mushrooms
Tomato Basil Squares – Gorgonzola Gourgeres – Seasonal Crostini Spanakopita
Curried Chicken Tartlets – Asparagus & Gruyere Beignets - Gorgonzola Purses

Package 2
$9.95 per person
choice of five (may include selections from Package 1)

Pomegranate-Glazed Chicken Skewers – Salmon Mousse on Cucumber Rounds
Chicken Waldorf Salad on Endive Spears – Shiitake Chopsticks
Sun-Dried Tomato & Goat Cheese Bites – Assorted Petite Quiche
Chicken Quesadilla – Chinese Spring Rolls – Mini Brie Soufflé – Artichoke Purses

Package 3
$11.95 per person
choice of five (may include selections from Packages 1 and 2)

Flank Steak Roulades – Miniature Crab Cakes – Barbequed Duck Taquitos
Vietnamese Garden Rolls – Salmon & Sole Pinwheels – Steak Au Poivre
Bacon-Wrapped Scallops – Boursin Cherry Tomatoes – Coconut Shrimp
Gourmet Pizza Squares with Wild Mushrooms & Fontina – Moroccan Cigars –
Baby Red Skinned Potatoes with Lump Crabmeat with a Cracked
Pepper and Lemon Mayonnaise

Add Shrimp Cocktail to any package for an additional $7.95 per person

Additional selections may also be available.
Please ask our Sales Office for more information
Hors d’ Oeuvres pricing is for a maximum service time of one hour

Hors d’ Oeuvres Descriptions

Flank Steak Roulades	Strips of grilled Flank Steak brushed with Pesto and wrapped around Roasted Peppers.
Asparagus & Gruyere Beignets	Asparagus Tips & Gruyere Cheese in a light Fritter Batter, fried until golden, lightly salted and served warm.
Thai Chicken Skewers	Tender Strips of marinated Chicken Breast presented warm on skewers with Thai Peanut Dipping Sauce.
Pomegranate-glazed Chicken	Bite-size medallions of Chicken Breast brushed with a tart Pomegranate Glaze, skewered and grilled. Served with Walnut Pesto Sauce.
Seasonal Crostini	Toasted Baguette Slices with assorted toppings and flavors of the season.
Salmon Mousse Rosettes	Smoked Salmon Mousse piped on Cucumber Rounds.
Chicken Waldorf Salad on Endive	Poached Chicken Breast tossed with Celery, toasted Pecans and Sun-dried Black Currants, in a light Orange-Horseradish Cream. Served on Endive.
Stuffed Mushrooms	Baked Mushroom Caps available with assorted fillings.
Miniature Crab Cakes	Maryland-style Crab Cakes with Lump Crabmeat and Crème Fraiche. Topped with Roasted Tomato Remoulade.
Barbecued Duck Taquitos	Boneless Duck Breast rubbed with piquant Barbecue Spices and grilled. Rolled in a flour Tortilla topped with Mango Relish. Served warm.
Chicken & Corn Empanadas	Spanish Pastry Crust filled with Chicken, Monterey Jack Cheese, Red & Green Peppers, Corn, Onion, Oregano, and Red Pepper Flakes. Served warm.
Tomato & Basil Brioche Squares	Bite-size Brioche Bread soaked with Fontina Custard, topped with Oven-dried Tomatoes & fresh Basil. Baked until golden and served warm.
Gorgonzola Gourgeres	Delicate Pastry Puffs filled with Gorgonzola Cheese and Walnuts.
Shiitake Mushroom Chopsticks	Thin, crispy twists of Wonton Wrappers filled with Shiitake Mushrooms & Leeks.
Spanakopita	Flaky Phyllo Turnovers filled with Spinach and Feta Cheese.
Curried Chicken Tartlets	Mini Tartlet Shells filled with mild Curried Chicken, topped with chopped Peanuts and Coconut.
Shrimp Cocktail	Louisiana Gulf Shrimp served with classic Cocktail Sauce.
Sun-Dried Tomato & Goat Cheese Bites	Goat Cheese and Cream Cheese mixture spread between Sun-Dried Tomatoes, rolled in chopped Parsley.
Chicken Quesadillas	Flour Tortillas filled with Monterey Jack Cheese, Chicken Breast and Jalapenos. Grilled and cut in wedges. Served with spicy Salsa.
Salmon & Sole Pinwheels	Pinwheels of Salmon stuffed with Sole and Shrimp Mousse. Steamed and served on toasted Brioche rounds with Dill-Horseradish Mousseline.
Petite Quiche	Bite-size Pastry Shells filled with a Savory Custard made of Eggs, Cream, Seasonings and various fillings.
Bacon- Wrapped Scallops	Skewered Sea Scallops rolled in Grainy Mustard and Applewood-Smoked Bacon. Oven-seared until golden brown. Served warm with Mustard Sauce for dipping.
Coconut Shrimp	Jumbo Shrimp dipped in light Tempura Batter & Toasted Coconut, fried until golden. Served warm with Sweet and Sour Dipping Sauce.
Chinese Spring Rolls	Fried paper-thin pastry wrappers stuffed with julienne of Vegetables, Pork and Cellophane Noodles. Served warm with Sweet & Sour Sauce and Chinese Hot Mustard.
Steak Au Poivre	Peppercorn-crusted Tenderloin of Beef roasted medium rare. Presented on Toast Points with Green Peppercorn and Cognac Sauce.
Boursin Cherry Tomatoes	A Triple-Cream Cheese flavored with Herbs, Garlic and Cracked Pepper, piped into bite-sized Cherry Tomatoes.
Gourmet Pizza Squares	Topped with the Mild, Nutty flavors of Fontina Cheese, and the Rich, Earthy flavors of Wild Mushrooms.
Vietnamese Garden Rolls	Rice Paper Wrappers filled with julienne of Spring Vegetables & Poached Shrimp. Served cold with Orange Dipping Sauce.

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Wedding Beverage Selections

Call Brands Full Bar
Includes Beer, Wine, Liquor and Soda
$22.00 per person for 4 hours
$6.00 per person for each additional hour

Premium Brands Full Bar
Includes Beer, Wine, Liquor and Soda
$27.00 per person for 4 hours
$8.00 per person for each additional hour

Wine & Beer Bar
Includes Beer, Wine and Soda
$17.00 per person for 4 hours
$6.00 per person for each additional hour

Soda Bar
For non-alcoholic events and guests under 21 years of age
$6.00 per person for 4 hours
$2.95 per person for each additional hour

Wine Service During Dinner
Charged per bottle
Our Sales Office will be happy to discuss wine selections and pricing.

Non-Alcoholic Punch
$85.00 per five gallons
(serves approximately 50 guests)

Cash Bar
Guests pay for their own drinks by purchasing drink tickets from our cashier
The Circuit Center only accepts cash for drink tickets
Cash bars require one cashier for every two bartenders
$75.00 per cashier

Hosted Bar
Client charged per drink and billed afterwards
Hosted bar prices subject to 18% Service Charge
Our Sales Office will be happy to discuss selections and pricing

Bartender Fees
$100.00 per bartender for 4 hours
$35.00 per bartender for each additional hour
Includes set-up of bar, the bartender, mixers, juices and fruit garnishes

We abide by the policy of drinking in moderation therefore,
we do not serve shots, doubles, pitchers of beer or Long Island Iced Teas at the bar.

Brand Selections for the Bar

Call Brands

Smirnoff Vodka
Bacardi Light Rum
Bombay Gin
Cutty Sark Scotch
Jim Beam Bourbon
Seagram’s Seven Whiskey
Peach Schnapps
Kapali Coffee Liqueur
Two Domestic Draft Beers:
Rolling Rock, Iron City, I.C. Light, Budweiser, Miller Lite, Coors Light
Lindemans “Cawarra” Cabernet-Shiraz Blend
Concha Y Toro “Frontera” Chardonnay
Vendage White Zinfindel

Premium Brands

Absolut or Stoli Vodka
Bacardi Light Rum and Captain Morgan’s Spiced Rum
Tanqueray Gin
Dewar’s “White Label” Scotch
Jim Beam or Jack Daniel’s and Maker’s Mark Bourbon
Seagram’s Seven and Crown Royal Whiskey
Peach Schnapps
Kahlua
Two Domestic Draft Beers:
Rolling Rock, Iron City, I.C. Light, Budweiser, Miller Lite, Coors Light
One Bottled Beer:
Heineken, Yuengling, Amstel Light, Sam Adams
Lindemans “Cawarra” Cabernet-Shiraz Blend
Concha Y Toro “Frontera” Chardonnay
Vendage White Zinfindel

Other Brands

Additional brands or substitutions may be available upon request.
An “Up Charge” may apply. Please see our Sales Office about details.

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Wedding Enhancements

Dessert
Our Pastry Chef can create an infinite variety of desserts.
The Sales Office will be happy to discuss selections and pricing.
Starting at $3.00 per person

Soup Course
Starting at $2.50 per person

Pasta Course
Starting at $3.50 per person

Deluxe Coffee Station
Chocolate Chips, Whipped Cream, Cinnamon Sticks, Nutmeg,
Sugar in the Raw, Candied Orange & Lemon Zest
$3.50 per person

Pastry Tray
Assorted Miniature French Pastries for each Table
$6.75 per person

Cappuccino & Espresso Bar
$325.00 for two hours

Fresh Fruit Display with your Cookies
$2.50 per person

Fresh Berries and Sauce Served with your Cake
$2.25 per person

Specialty Linen
Starting at $25.00 each

Chair Covers
Starting at $7.00 each

Ballroom Chiavari Chairs
Starting at $7.00 each

Chargers
In a variety of styles
Starting at $5.00 each

Champagne/Beverage Fountain
Starting at $80.00

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Food Glossary

Basmati Rice [bahs-MAH-tee] Long-grained rice with a perfumy, nutlike flavor & aroma.

Batonnet [ba-tawn-NAY] Items cut into small, stick (baton) shapes.

Bearnaise [behr-NAYZ] Classic French sauce made with a reduction of vinegar, wine, tarragon, shallots, egg yolks and butter.

Beurre Blanc [burr BLAHNK] Sauce composed of wine and vinegar, with chunks of cold butter whisked in until thick and smooth.

Boursin [boor-SAHN] Smooth, triple-cream cheese flavored with herbs, garlic and cracked black pepper. Broccolini Bright green vegetable with long, slender stalks. Flavor is sweet with a subtle, peppery edge.

Calvados [KAL-vah-dohs] Considered the world’s greatest dry apple brandy made in Calvados, in the Normandy region of northern France.

Chevre [SHEHV] Pure white goat’s-milk cheese with a delightfully tart flavor.

Chutney [CHUT-nee] Spicy condiment containing fruit, vinegar, sugar and spices.

Compote [KAHM-poht] Fresh or dried fruit that has been slowly cooked in a sugar syrup. Compound butter Butter creamed with other ingredients such as herbs, garlic, wine, etc.

Coulis [koo-LEE] A thick puree of vegetables.

Couscous [KOOS-koos] Tiny pellets of coarsely milled wheat. Israeli type is a larger grain.

Dauphinoise potatoes [DAF-en-wausz] Layered with milk, eggs, garlic, nutmeg and Gruyere cheese.

Demi-glace [DEHM-ee glahs] A rich sauce, slowly cooked with beef stock and Madeira or Sherry until reduced by half.

Duchess potatoes [DUCH-his] Cooked potatoes pureed with egg yolks and butter, then formed into small shapes and baked until golden brown.

Farce [FAHRS] Ground meat and vegetables.

Fines Herbes [FEEN erbs] Mixture of chopped chervil, chives, parsley and tarragon.

Herbes de Provence [EHRB duh proh-Vawns] Dried mixture of basil, fennel, lavender, marjoram, sage, rosemary and thyme.

Jus [ZHOO] French for juice, which refers to the natural juices exuded from meat.

Mahi Mahi [MAH-hee MAH-hee] Firm-fleshed Pacific fish with a light, delicate flavor.

Orzo [OHR-zoh] Tiny rice-shaped flat barley.

Panko [PAHN-koh] Coarse, Japanese breadcrumbs. Creates a crunchier crust. Pierre Chicken Breast with wing bone attached.

Pinot Noir [PEE-noh NWAHR] Red grape that produces elegant, soft and smooth flavors. Piped Put into a pastry bag, then piped out with decorative swirls.

Provencal [proh-vahn-SAHL] Refers to dishes prepared with garlic, tomatoes and olive oil.

Remoulade [ray-muh-LAHD] Classic French sauce combining mayonnaise, mustard, capers and chopped gherkins.

Roulade [roo-LAHD] Pounded out meat rolled around a filling. Browned before being baked or braised in wine or stock.

Shallots [SHAL-uht] Member of the onion family with a milder flavor.

Tilapia [tuh-LAH-pee-uh] Sweet, white fish, low in fat and fine-textured. Top round of beef Meat from the inside of the leg, the most tender of the four muscles in the round.

Tournedos [TOOR-nih-dohs] Small, round, thick slices of beef cut from the tenderloin.

Veloute [veh-loo-TAY] Chicken stock thickened with flour and butter.

*Discount applies to food and beverage totals only.

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