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CREATE CATERING: STYLES OF SERVICE

Light Hors d’Oeuvres

3-5 types of hors d’oeuvres / 4-5 pieces per person

Hors d’Oeuvres

4-6 types of hors d’oeuvres / 6-7 pieces per person

Heavy Hors d’Oeuvres – lighter meal

5-10 types of hors d’oeuvres / 9-13 pieces per person

Fork Buffet – medium meal

Combines heavy hors d’oeuvres with a few small pre-plated selections.
The pre-plated dishes can be small entrees, sides or salads.
The key here is that you can eat on your lap or standing up.

Family Style Dinner

Platters and bowls of food are set on the dining table and passed between guests. This generally happens in rounds – i.e. salads first, then entrées and sides, finishing with dessert.
Food Guidelines: 1- 2 Salads / 2 - 3 Entrees/ 2 - 4 side dishes / 1- 2 desserts

Plated and Coursed Dinner

3 to infinity courses for a sit down dinner with china, glassware, silver and linens. This style requires more staff than a buffet, etc.

Buffet

Standard Buffet will have 1-2 salads / 2 entrées / 2-3 side dishes / artisan bread service / small bite desserts

Stations

Stations can range from a light meal to a full assemblage of options for a client. Typically for a meal we would have three stations plus a dessert station.