Choosing a catering menu feels overwhelming because every option sounds good at a tasting. After ten years of designing wedding and event menus, we've learned it comes down to four decisions — make them in order, and the rest falls into place.
1. Start with your guest count and venue
A plated five-course dinner shines for 60 guests in a ballroom; for 300 guests on a lawn, well-run buffet stations or family-style platters keep food hot and lines short. Your venue's kitchen (or lack of one) decides more than you'd think — ask your caterer what they've cooked there before.
2. Pick a service style that fits the mood
Plated service feels formal and keeps timing tight. Buffets offer variety and movement. Family-style platters spark conversation. Cocktail-style with passed bites suits mingling crowds. There's no wrong answer — only the one that matches how you want the evening to feel.
3. Design for dietary needs first, not last
Collect vegetarian, vegan, gluten-free, and allergy information with your RSVPs. The best menus make these dishes stars of the table rather than sad substitutes — a wild mushroom risotto or harissa-roasted cauliflower wins over every guest, not just the ones who need it.
4. Let the season do the heavy lifting
Strawberries in June, squash in October, citrus in winter — seasonal ingredients taste better and cost less. Ask your chef what's peaking the week of your event, then build two or three hero dishes around it.
Still torn between two menus? That's exactly what tastings are for. Bring one honest friend, take notes on every bite, and trust the dishes you keep thinking about the next day.
Taste it before you decide
Book a private tasting for two and design your menu with our chefs.
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