How to build a menu
Our first rule about menu building is that it’s ok to break the rules! We’d love for to put your innovative and creative mind to work on a menu and service style unique to you. However, if you’d prefer a guideline for building your menu, please use the templates below with selections from our online menu.
Full dinner with cocktail hour for more than 60 guests
One-two stationary hors d’oeuvres
Three-five passed hors d’oeuvres*
Salad, soup or pasta course
Two-three entrée options
*For a well-rounded cocktail hour, make sure you select passed hors d’oeuvres with a good balance of vegetarian, seafood, poultry and other protein options.