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sample menus
large & small

Wedding styled shoot table.jpg

AUTUMN WEDDING

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GRAZING

Pretzel Display 

smoked gouda beer cheese and assorted mustards 

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APPETIZERS

Bacon Wrapped Shrimp

with Blackberry BBQ sauce


Pimento Cheese Buttermilk Biscuits

with country ham & peach preserves


Fig & Ricotta Toast

with brown sugar ricotta, bourbon soaked fig and burnt candied lemon peel
 


SALAD
Spinach Salad

with candied sunflower seeds, goat cheese crumbles, dried cranberries, bourbon balsamic vinaigrette
 


ENTREE
Red Wine Braised Short Ribs
with Boursin mash potatoes
Farmers market veg 


Crusty Bread and Whipped Butter

  • What types of services do you offer?
    We offer a wide variety and love working with creative or tailored options for you and your guest. If you poke around our offerings and sample menu pages and still have questions, please feel free to ask us any an all questions.
  • Do you offer bartending services with bartenders?
    We currently do not offer full bartending services for large events but please contact us for more details about bar packages that we can provide and/or professional bartending services that we have worked with before and love love love. We also can coordinate the bartending services for you! Our sub contracting fee is 20%
  • Do you have gluten free or vegetarian options?
    Short answer is, YES! We can accommodate all dietary restrictions with advanced notice.
  • When can I schedule a tasting?
    After we have communicated about your proposal and you are happy with your menu choices and the rate we will set up a time directly with you to schedule a tasting. A tasting for two is $75. Additional guests are welcome to join you for $25 per person with a maximum of 5 total people. Once you have confirmed and booked your event the $75 fee will be adjusted for in your final invoice.
  • Do you charge a production fee? What is it and what is included?
    Our production fee is 20% and contributes to the back-end costs that go into producing an event aside from the food itself, including but not limited to: client meetings, site visits, insurance certificates, gas, truck rentals, equipment & breakage costs. You will never be surprised by any hidden costs, even when your contract is changed or revised. All costs to you are clearly outlined in each custom proposal and/or contract and no fees will be added without prior knowledge or consent.
  • Do you help with rentals?
    We can help coordinate for glassware, plates, utensils and linens through one of our favorite local rental companies for a 20% sub contracting fee.
  • What is the best way to calculate gratuity for staff that serves and cooks for us?
    Gratuity is not included in your final invoice. Think of it as a restaurant, gratuity should reflect the level of service you’ve received.
  • Do you provide staff and what are the rates?
    Yes, the amount of staff that we will provide is reflected through choice of menu, service style, and venue. Servers $30/hr* Chef/Manager $35/hr * We will book staff for one hour prior to the event for set-up, the duration of the event, and one hour after the event for clean up. We adjust your final staff charge if your event ends early, on time, or late. *may vary
  • How far out from our event do we need to sign the contract?
    Once the menu and invoice reflect your vision we recommend signing a contract as soon as possible to secure your date. There is a 25% non refundable deposit with the signed contract. 50% of the invoice is due 30 days prior to your event and the remaining balance on the finalized invoice is due 7 days after the event.
  • When do you need a final head count?
    Please confirm your final head count two weeks prior to your event. From that point forward, guests can be added (not subtracted) up to three days before the event. The final invoice will reflect those numbers.
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