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Catering Services

Customer Pick-Up 

Served in disposable aluminum pans
Disposable plates, silverware, napkins
Disposable chaffing dishes available upon request


Drop Off

Great for casual luncheon
Delivery of all products ordered Served in aluminum pans
Disposable plates, silverware, napkins.

Disposable chaffing dishes available for an extra fee.*

All products dropped off are disposable, no pick up of equipment needed, client responsible of clean-up Delivery fee $35
10% Gratuity added to final bill.

*Recommended if food is being consumed 30 minutes or more after delivery.


Delivery and Set Up Catering

Enhanced display and experience
Delivery of all products ordered
Hot food served in chaffing dishes
Chilled/Room temperature food served on porcelain platters

Disposable plates, silverware napkins.*

Buffet enhancements included (Linens, Risers) Supplies for bussing station i.e. plates and utensils Pick up of equipment at previously arranged time $55 Delivery/Set up Fee Required
18% Gratuity added to final bill.

*China available for extra charge.


Full Service Staffed Events

Sit back and relax
All items of Delivery & Set-Up option included.
Staff is hired to service the event.
Table set-up, buffet displays, bussing, etc, all handled by staff. Professional bartending staff available.
Breakdown of event per venue requirements.
Staff/Chef fees do apply (see Staffing Fees below).
Delivery Fee outside of the Metro Area.
18% Gratuity added to final bill.


Bar Service

Beer and Wine Only Bars
Requires a $175 set-up fee. Wine and Beer Bottles are charged based on consumption, whole kegs must be purchased.

Full Bars
Requires a $250 set-up fee. Margaritas and mojitos charged per drink. Wine and Beer Bottles are charged based on consumption, whole kegs must be purchased.


Staffing Fees

Chef Fees

  • Chefs, $25 per hour per chef.

Server Fees

  • Lead Server, $25 per hour.

  • Additional Servers, $20 per hour per server.

  • Bartenders; $25 per hour per bartender.

Server to Guest Ratio:

  • Buffet/Cocktail Receptions; 1 server per 30-40 guest.

  • Plated/Family Style; 1 server per 20-30 guest.

Bartender to Guest Ratio:

  • Beer/Wine Only; 1 bartender per 100 guest.

  • Full Bar; 1 bartender per 75 guest.

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