Fully Catered Weddings
We don’t just cater your wedding, we create a culinary experience. You can rely on our chefs to craft an authentic menu that you and your guests will love. From masterful entrées to one-of-a-kind buffets, we have a variety of customizable options to fit your style and budget. You can rest assured that your wedding will be mouthwatering and memorable.
Catered weddings require a minimum investment of $4,000 in food & beverages plus the venue rental. All catered weddings will receive the discounted venue rental rates stated below.
Buffet Meal
Starting at $36/person
Our buffet selections are vast and we offer a wide variety of options to create a meal offering that is sure to please everyone.
Plated Meal
Starting at $40/person
A plated meal offers a formal experience featuring our contemporary cuisine along with fresh salads and breads.
Grand Ole Hall/Lakeside Ceremony Site
Saturday $4,500 | Sunday-Friday $3,800
Tasty Hors d’oeuvres
First impressions are unforgettable so start your guest with appetizers that will delight. We offer a variety of butler passed and stationed hors d’oeuvres.
Perfectly Plated
Our plated reception features a multi-course meal that is served to guests individually. It features the most creative presentation with a traditional dining feel.
Signature Buffets
A buffet allows guests to curate their dining experience by choosing from a variety of items. This also allows greater flexibility for guests with allergies or dietary restrictions.
Bar Service
From wine and beer to a full-service bar, we've have the beverages covered. You select the options and we make sure your guests aren't thirsty.
Rehearsal Dinner
They know when to walk in and where to stand. Now it's time to kick back and enjoy that everyone is back together.
Special Meals
Perhaps you would like a welcome reception or maybe a bridal luncheon with the girls. We do the signature meals and everything in between.
Let's get started!
We would love to provide you with a proposal. Complete the form below to get started.
