Wedding Catering
From the first toast to the last dance, a menu written for the two of you.
A Menu Written For The Two Of You
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What Is Included
- MenuCanapés, three courses, a dessert table
- TastingFor two, six dishes and three wines
- ServicePlated, one server per twelve guests
- RentalsLinen, china, glassware and chargers
- PlanningA planner from the first call to the last dance
How The Day Runs
- 12:00 pmThe kitchen team arrives, the field kitchen goes up.
- 3:00 pmTables laid, place cards set, glassware polished.
- 4:30 pmCanapés and drinks while the photographs are taken.
- 6:00 pmDinner is served, course by course, to every table at once.
- 9:30 pmCake, coffee and late-night bites; the kitchen packs away quietly.
From The Wedding Menu
Questions Couples Ask
Saturdays in May, June, September and October go a year ahead; weekdays and winter dates often have a kitchen free within three months.
Yes. Every dish on the menu is marked for every diet, and the kitchen cooks the alternatives alongside, not as an afterthought.
Thirty percent holds the date and the kitchen; the rest is due two weeks before, once the final guest count is in.