Common questions

Weddings on Saturdays from May to October: 6 to 12 months. Other events: 4 to 8 weeks. Office and drop-off orders: 24 to 48 hours. If your date is close, ask anyway. We often have room on weekdays.

Drop-off runs $14 to $30 per person. Staffed buffets run $38 to $58, stations $46 to $68, family-style $52 to $76 and plated dinners $62 to $110, all for food. Staffed events add a 20% service charge, plus bar, rentals and sales tax.

Yes. $2,500 in food and drink for staffed Saturdays from May to October, $1,500 for other staffed events and $300 for drop-off orders. Below the minimum, we can still cook for you; the bill is just the minimum.

A 30% deposit holds your date. It is non-refundable and comes off your final bill. Half of the rest is due 30 days out, and the balance is due with your final guest count, 10 days before.

No. The 20% service charge pays for event planning, setup, service and cleanup staff. Tips are optional, and every dollar goes to the crew who worked your event.

Yes, carefully. We label every dish with its allergens and cook allergy plates first with clean boards and pans, then seal and name them. Our kitchen does handle nuts, shellfish, sesame, wheat and dairy, so we can't promise zero cross-contact.

No. We make many dishes without gluten ingredients and mark them GF, but flour is used in our kitchen every day. For celiac guests we make a separate, sealed plate and tell you exactly how it was made.

Yes. Every menu has a vegan main that is a real dish, not a plate of sides. A fully vegan or vegetarian event costs the same as any other.

We can buy halal meat on request, but our kitchen is not certified halal or kosher. If certification matters to you or your guests, we'll be honest that we are not the right caterer and can suggest one.

Usually four hours before guests for staffed events, longer for plated dinners in a venue with no kitchen. Your lead confirms the arrival time with the venue a week out.

We clean everything we used: our kitchen space, buffet, stations and bar. Venue cleanup, like stacking chairs or taking out the venue's trash, is the venue's job unless you ask us to add it.

Where the venue allows, we pack buffet and platter leftovers in labelled containers for you. Food that sat out more than two hours is thrown away for safety.

Pick a day, a time and a headcount. We rotate the menu each week and send one invoice a month, due in 15 days. Change or skip any week by 2 p.m. the day before.

Yes. We send you an order link for your team. Every box arrives with a name on it.