Definition of Menu & Service Styles:

Hors d' Oeuvre
(pronounced 'or DERV') Small savory appetizers served before the meal, customarily with aperitifs or cocktails. They are usually one or two-bite size and can be cold or hot. Our servers offer your guests the selection of your choice on elegant trays.

Display Table
As your guests arrive they are lured by this colorful and enticing array of foods, beautifully displayed on skirted tables. The food items are easy to eat and allow for a natural flow of your guests entering your event.

Buffet
Your guests serve themselves from a variety of dishes set out on a table or sideboard. Items may be hot or cold.

Station
Elegant, chef-attended stations that provide food to your guests in an elegant setting, while keeping your party lively.

Sit Down Dinner
Your guests are served dinner at their table, consisting of several courses. Each table has servers assigned to take care of your guests in a friendly, unobtrusive manner.