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.
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.
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.