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Catering Proposal for Wedding-75 guests
3:30pm-7:30
Passed and Stationed Hors D’oeuvres 3:30-4:30
Crudités
Artisan Cheeses
Shaved hanger steak, foccacia crouton with melted Gorgonzola
Kennett Square mushrooms and triple creamed brie baked in filo
Tuna Tartare, Crispy Wonton
Dinner Buffet 4:30-6pm
Mixed green salad with red grapes and blue cheese
BP Crab Cakes
Carved Chili rubbed beef tenderloin, ancho chili mayo
Ricotta Cheese Tortellini in a sun-dried tomato cream
Sides
Snap pea and red bliss potato salad
Summer squash and zucchini sauté
Food $2450
Staff-arrival on site at 1:30, leaving the site clean and broken down 9pm.
9.5 hrs per staff member, includes load in, travel and unload
Staff-chef, 2servers, no bartender $525