Good parties need great food.
Most venues rent you a room and hand you a list of outside caterers. Our kitchen is on site, which means the food comes out hot, the menu gets built around your event instead of picked off a laminated sheet, and there is one person to call if something changes.
Six ways people feed a hundred guests here.
These are starting points, not fixed packages. Every menu gets built with you around the event, the headcount and the time of day.
Hosting somewhere else? We will still cook.
You do not have to hold your party at the club to eat like you did. The same kitchen that feeds a hundred guests here will cook for a party at your house, your office, or wherever you are hosting. Every item on the menu comes two ways — a half tray for smaller groups, a full tray when you are feeding a crowd.
- Nothing to book
- No room to reserve, no date to hold, no membership. Tell us what you need and when you need it, and that is the whole arrangement.
- Half trays and full trays
- Every dish comes in both sizes — there is no short list of what can and cannot be trayed. Order the size that matches your headcount instead of guessing at a per-person count, and mix half and full across dishes so the table has variety without leftovers nobody wanted.
- The same menus we serve here
- Brunch spreads, hot entrées and pasta, cocktail platters and charcuterie, off-the-grill favourites, kids’ food — the menus on this page, cooked by the same chef, and every one of them available by the half tray or the full tray.
Give us your headcount, your date and roughly what you picture. We will come back with a menu and one number, and sort out timing when we speak.
The extras people ask for.
Dietary restrictions and allergies are handled directly with the chef — tell us when you inquire and it gets built into the menu, not bolted on at the end.
How the menu actually gets built
You tell us the event, the headcount and roughly what you picture. Our chef comes back with a menu and one number that covers space, food, staff, setup and breakdown. No per-item nickel-and-diming, and no surprises on the final invoice.
Feeding people somewhere else?
Headcount, the date you need it, and a line about the food. No room booking, no deposit to talk about — just what you are feeding people and when.
Tell us what you picture.
Date, headcount, and a sentence about the food. You get a real number back — not a range and not a per-person guess.