Le Petit Menu
Minimum of 35 Guests
This is a just an example-your menu will be customized to your specifications
Dinner
Fresh Tossed Cæsar Salad or House Salad with Two Homemade Dressings
One of the following Beef Dishes
Braised Short Ribs with Madeira Wine Sauce
Herb Roasted Hand-Carved Sirloin
Beef Rouladen
Beef Burgundy
Herb Roasted, Hand-Carved Sirloin
Client’s choice of any Standard Chicken Entrée
Client’s choice of any Standard Starch selection
Chef ’s choice of colorful fresh vegetable Medley
Assorted Rolls with Creamy Butter
Freshly brewed Coffee with Cream and Sugar
$14.50 per person, including China, Flatware, and Standard Linens.
Labor
One Supervisor per every 300 Guests, at $150.00 per Supervisor.
-If served as a Buffet, one server per 25 Guests, at $100.00 per Server
-If served as a sit-down meal, one server per 20 guests, at $100 per Server.
Chefs (if needed) at $100.00 per Chef. One Chef fee required for sit-down dinners with less than 76 guests.
Tax: 7% unless tax exempt.
Gratuity: Minimum of 15%.
Options
Add $1.25 per person to add one Butler Passed or Stationary Hors d’Oeuvre (minimum is 2 hors d’ oeuvre per person)
Add Pasta Bar (Chef to prepare) at an additional $3.95 per person, plus a Chef at $100.00 for buffets
Add Cake or Viennese Desert at $3.50, plus Cake Delivery fee of $25.00-$125.00
Deduct $.65 per person to remove coffee from menu
Deduct $2.00 per person to use disposables instead of China and Flatware.
This menu does not include an ice carving, gift basket, or fountain rental.
There is no discount for vendors or children with this menu.