Catering

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Process & Rules

All catering must be arranged by phone with head chef & owner Connie Brechtel. You can call immediately or fill out the form below to be contacted at a later date.

    • Hors d’oeuvres

    • Appetizers, Trays & Boxes

    • Charcuterie Boxes & Trays

    • Business & Marketing Bags & Boxes

    • Tasty Bites

    • Desserts

    • Hors d’oeurvers, Appetizers, Dip

    • Entrees

    • Sides

    • Dessert

    • Display Tables & Stations

    • Beverage Displays & Stations

    • Servers

      • Table Service, Buffet Servers

    • Bar Servers

    • Parking Assistance

    • Set-up

      • Buffet Set-up, Buffet Clean-up

    • Clean-up of items we brought to reception

    • Linens

    • Glass & Crystal

    • Large Bowl, Small Bowl, Cracker Server, Serving Tray

    • Disposables

    • Plates (Dinner, Lunch, Dessert)

    • Beverage Cups, Punch Cups, Hot Beverage Cup,

    • Plastic Serving Utensils (Forks, Knives, Spoons)

    • Chaffers & Fuel

    • Boards

    • Beverage Dispensers

    • Trays

    • Boxes

    • Ice Tubs

    • Serving Utensils

    • Easels & Chalk Display Boards

      • Includes hand-drawn designs by staff

    • Menu Place-Card Holder