Menus & Staffing

Who knows your guests’ tastes better than you?  Feel free to customize your own fresh, delicious and creative catering menu based on the following selection of our most popular items.  (Specialty, Theme and Holiday Menus are also included below).

We will always attempt to work within a specified budget, and are happy to offer guidance and suggestions.  All proposals are detailed and straightforward, with no hidden fees or “surprises”.  Staffing guidelines are also included below.

Staffing Guidelines:

s1 The number of service staff required for your event will depend on the number of guests, your menu, special requests, and level of service that you desire.

General guidelines for optimum catering service:

  • Chef and/or Event Manager – TBD as needed.
  • Sous Chef / Kitchen Assistant – TBD based on menu, location, and/or guest count.
  • Server – 1 per 10-15 guests for a full-service / plated meal; 1 per 25-40 guests for a buffet, or tray-passed hors d’oeuvres.
  • Bartender – 1 for up to 75 guests for well-drinks; or 2 for up to 75 guests for hand-made, complex cocktails.

Please note holiday staffing rates are typically subject to a surcharge.  Gratuities are left to your discretion (i.e., a percentage of the total or an amount for each staff member).