Every menu is priced per guest and scaled to the headcount you confirm at booking. Plated service suits seated dinners with a fixed timeline; buffet and stations suit events where guests move and mingle.
Dietary requirements - vegetarian, vegan, gluten-free, allergies - are tracked per guest on the final headcount sheet and prepared on separate stations to avoid cross-contact.
A tasting is included for events over fifty guests, scheduled once the menu is drafted and before anything is finalized.
