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Elevate your gathering with Bergen Culinary School, where we offer a distinctive and personalized culinary experience. We work closely with you to curate a custom menu, select the perfect event format, and tailor every detail to meet your needs. Whether your guests prefer a hands-on cooking class or would rather relax with a glass of wine while enjoying a culinary demonstration, we create experiences that suit every occasion. From prepping and sautéing to simply savoring a glass of wine, Bergen Culinary specializes in crafting unforgettable moments for any celebration.
Below are our diverse menu themes, starting at just $99 per person. With unique options to choose from, you'll always find fresh culinary inspiration to make your event truly memorable.
ADD SIGNATURE DRINKS OR WINE TASTING TO ANY EVENT!
Enhance your event by working with our experts to create a custom signature drink that perfectly complements your menu or special occasion. Alternatively, indulge in an educational wine tasting experience, where a knowledgeable guide will pair expertly selected wines to elevate your dining experience.

01
AL FRESCO (+20 pp)
Appetizer: Bruschetta with Fresh Tomatoes and Basil, Quinoa Salad with Lemon Dressing or Lobster Cocktail with Tequila Entrée: Grilled Lemon Herb Chicken or Roasted Rosemary, Garlic and Lemon Veal Chops Sides: Roasted Vegetable Skewers or Grilled Asparagus Dessert: Chocolate Zabaglione with Marinated Strawberries
03
BBQ BONANZA
Appetizer: Grilled Corn Salad with Avocado and Lime Vinaigrette Entrée: Portobello Mushroom Burgers or Grilled BBQ Chicken Thighs or Pulled Short Rib Burgers Sides: Baked Mac & Cheese or Coleslaw or Sweet Potato Fries Dessert: Grilled Peaches with Vanilla Ice Cream and Balsamic Glaze or Apple Pie Bombs
05
CHOCOLATE (+20 pp)
Appetizer: Cocoa-Dusted Goat Cheese Truffles or Nachos Grande with Chocolate Chili and Fresh Salsa Entrée: Mole Poblano with Grilled Chicken or Chocolate Mole Spiced Rubbed Skirt Steak Sides: Cocoa Nib Roasted Vegetables or Chocolate Balsamic Glazed Brussels Sprouts Dessert: Chocolate Lava Cake with Fresh Berries or Double Chocolate Chip Cookies
07
ELEGANCE (+25 pp)
Appetizer: Smoked Salmon Crostini with Dill Crème Fraîche or Salad with Baby Greens, Poached Pears, Candied Spiced Pecans, Orange Sections and Crumbled Blue Vein Cheese Entrée: Mushroom Risotto with Seared Filet Mignon and Red Wine Reduction or Creamy Shrimp and Lobster Risotto Sides: Roasted Brussels Sprouts or Roasted Rainbow Carrots with Herb Butter Dessert: Chocolate Soufflé with Raspberry Coulis
09
HOMEMADE PASTA
Appetizer: Antipasto Platter (Cured meats, cheeses, olives, and marinated vegetables) or Crisp, toasted bread topped with a freshly made bruschetta and drizzled balsamic glaze or Homemade Entrée: Fresh Spinach and Ricotta Ravioli with Bolognese Sauce or Handmade Creamy Pesto Cavatelli with Spinach, Zucchini, & Tomatoes Sides: Garlic Bread or Caesar Salad Dessert: Tiramisu or Soft Amaretti Cookies
11
ITALIAN COUNTRY
Appetizer: Bruschetta with Olive Tapenade or Caprese Skewers with Basil Pesto (Cherry tomatoes, fresh mozzarella, basil leaves, and balsamic glaze) Entrée: Eggplant Parmesan with Tuscan Grilled Chicken or Grilled Vegetable Lasagna with Chicken Parmesan on the side Sides: Rustic Italian Bread or Roasted Peppers with Olive Oil and Garlic or Caprese Salad Dessert: Chocolate-Drizzled Almond Biscotti or Tiramisu Cups (Layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder)
13
MEDITERRANEAN
Appetizer: Stuffed Grape Leaves (Rice, pine nuts, and herbs rolled in grape leaves) or Hummus with Warm Pita and Crudités Entrée: Grilled Vegetable Couscous with Lemon Herb Dressing with Lamb Kebabs Sides: Hummus with Pita, Greek Salad Dessert: Baklava (Layers of phyllo dough, honey, and walnuts)
15
PORTERHOUSE (+30 pp)
Appetizer: Caprese Salad with Balsamic Reduction Entrée: Porterhouse Steak - Buttery or Florentine Style Sides: Roasted Vegetables or Roasted Potatoes with Rosemary or Grilled Artichokes Dessert: Panna Cotta with Mixed Berries
17
TANGO ARGENTINA
Appetizer: Empanadas with Spicy Beef Filling or Veggies Entrée: Grilled Chimichurri Steak with Roasted Peppers and Onions or Spanish Paella Sides: Papas Fritas (Fried Potatoes) or Grilled Corn with Queso Fresco Dessert: Dulce de Leche Flan or Crêpes with Dulce de Leche and Chocolate Sauce
19
VEGAN
Appetizer: Stuffed Avocados with Quinoa, Black Beans, and Pico de Gallo or Mixed Green Salad with Lemon Tahini Dressing Entrée: Eggplant “Steaks” with Chimichurri Sauce Sides: Garlic Roasted Cauliflower or Sauteed Petite Green Beans Dessert: Vegan Chocolate Mousse with Coconut Whipped Cream
02
ASIAN (+15 pp)
Appetizer: Vegetable Spring Rolls with Peanut Dipping Sauce or Pork Egg rolls Entrée: Stir-Fried Tofu with Vegetables and Sesame Noodles with Teriyaki Glazed Salmon or Grilled Asian Marinated Flank Steak Skewers Sides: Edamame or Steamed Jasmine Rice or Basic Japanese Salad with Orange Ginger Dressing Dessert: Coconut Rice Pudding with Mango or Banana Spring Roll (Turon)
04
CAJUN
Appetizer: Blackened Shrimp with Remoulade Sauce or Southwestern Pizza Entrée: Vegetarian Jambalaya with Cajun Grilled Chicken or Andouille Sausage Sides: Cornbread or Red Beans and Rice Dessert: Bread Pudding with Whiskey Sauce or Beignets
06
CLASSIC FAVORITES (+10 pp)
Appetizer: Stuffed Artichoke or Shrimp Cocktail or Caesar Salad Entrée: Roasted Chicken or Grilled Salmon or Beef Stroganoff Sides: Garlic Mashed Potatoes or Macaroni and Cheese or Sauteed Green Beans Dessert: Apple Pie Bombs or Chocolate Brownies or Mini Cheesecakes
08
FRENCH BISTRO
Appetizer: French Onion Soup with Gruyère Croutons or Goat Cheese and Beet Salad with Walnuts and Honey Mustard Dressing Entrée: Ratatouille with with Seared Herb-Crusted Chicken Breast or Steak Frites Sides: Haricots Verts (French Green Beans) or Roasted Potatoes with Herbs or Baguette with Herb Butter Dessert: Crème Brûlée or Melt-in-Your-Mouth Pralines
10
INDIAN FUSION
Appetizer: Vegetable Samosas with Cilantro Chutney Entrée: Lentil Dal with Basmati Rice or Garlic Naan with Tandoori Chicken Sides: Aloo Gobi (Spiced Potatoes and Cauliflower) or Raita (Cucumber Yogurt Sauce) Dessert: Mango Lassi Sorbet
12
LOBSTER BAKE (+25 pp)
Appetizer: Clam Chowder or Shrimp Cocktail with Lemon Aioli or She Grab Soup Entrée: Whole Lobster Bake Sides: Garlic Parmesan Roasted Asparagus or Steamed Mussels in White Wine Sauce or Grilled Corn on the Cob and Baby Potatoes Dessert: Blueberry Cobbler with Vanilla Ice Cream or Homemade Lemon Sorbet
14
MEXICAN
Appetizer: Street Corn Salad (Grilled corn, cotija cheese, lime, cilantro, and chili powder) or Taco Salad Entrée: Vegetarian Tacos (Black beans, roasted sweet potatoes, and avocado with cilantro-lime crema) with Chicken Fajitas or Mexican Stuffed Shells or burritos (rolled and bowls) Sides: Mexican Rice or Fried Sweet Plantains Dessert: Churros with Chocolate Dipping Sauce or Dessert Empanadas
16
SOUTHERN COMFORT
Appetizer: Deviled Eggs with Avocado and Sriracha or Cornbread with Strawberry Jam or Southern Style Potato Salad Entrée: Vegetarian Jambalaya with Cajun Grilled Shrimp or Smothered Pork Chops or Southern Style Meatloaf Sides: Collard Greens or Fried Okra or Candied Yams Dessert: Butter Pound Cake or Mini Peach Cobblers
18
TUSCAN
Appetizer: Crostini with White Bean Spread and Olive Oil Entrée: Tuscan Grilled Chicken with Rosemary and Lemon and Panzanella Salad or Gnocchi with Sage Brown Butter Sides: Roasted Vegetables or Farro Salad with Cherry Tomatoes and Arugula Dessert: Olive Oil Cake with Lemon Glaze
20
VEGETERIAN
Appetizer: Stuffed Mushrooms with Spinach and Ricotta or Chunky Fresh Vegetable Gazpacho Entrée: Quinoa-Stuffed Bell Peppers with a Tomato Sauce or Broiled Stuffed Italian Long Hot Italian Peppers over Baby Field Greens or Caramelized Onion and Red Skin Potato Pizza, or Low-Fat Salad Pizza or Pasta with Roasted Vegetables Sides: Grilled Eggplant or Mixed Green Salad with Lemon Vinaigrette Dessert: Vegan Chocolate Cake with Coconut Whipped Cream