Platter Style

Appetizers are placed on platters and stationed at a central location for guest to graze throughout the evening.

Passed Tray Styles

Appetizers are platted and are passed by servers.

Casual service is when hot food is setup in warmers and the guest can dine at their leisure without the stress of a timed service. Food is dropped off and setup for your convenience. Disposable chafers will be offered.

Note: Even though guest can eat at their leisure, there is a two (2) hour window where food will stay at its maximum freshness.

Servers recommended for 30 or more guest to replenish empty chafers with hot food.

A buffet line with hot chafers will be setup and a scheduled time for the meal to be served by a food server. This is a full-service setup and breakdown.

Note: It is recommended that guest eat within a two (2) hour window to ensure maximum freshness of food.

Attendant recommendation is one (1) per every 30 guests for buffet style service.

Attendant Recommendation is one (1) per every 60 guests.

Food handlers will prepare and assemble food in view of the guest. These stations usually feature sliced meats such as Turkey, Prime Rib, Roast Beef, etc..

Note: This style of service is recommended for larger gathering and are designed to encourage guest to mingle.

Style 1: Standard Plated

A fully trained cooking brigade are required to properly prepare and plate food for a properly timed service.

Style 2: Culinary Experience

Talented upcoming Chef create a personalize sustainable menu and provided a brief explanation about each plate explaining the flavor, textures, and origins of the cuisine. This style of service is designed to provide guest with a full culinary experience and brief educations and can last up to 4 hours or longer to properly execute. The time varies depending on the number of courses and leisure time between courses.