- 6 years ago
- Wedding: October 2012
So our preferred caterer got back to us with his proposal. What do you bees think? Is it a good number? it seems alright… i’m a bit frugal and i wanted a second opinion. Fiance and I aren’t experts haha!
So this is the menu:
New England Clam Chowder Shots
Butternut Squash Soup Shots
Venison Meatballs (client to provide the chopped venison)
Chicken Meatballs w/ Sweet Pepper Glaze
Crispy Shrimp w/ Hoison Drizzle
Cheddar Cheese & Apple Canapés
Crab in Cucumber Cups
Shu Mai w/ Sesame-Ginger Sauce
Spring Rolls w/ Apricot-Ginger Dipping Sauce
Pork Canapés w/ Apple-Leek-raisin Reduction
Tenderloin of Beef w/ Horseradish Cream (on side)
Lemon-Dill Salmon w/ Sauce Vert (on side)
Farfalla Pasta w/ Asparagus – White Wine Sauce – Shaved Parmesan
Mashed Potatoes w/ Truffle Oil
Roasted Fall Vegetables
Garden Salad w/ Grape Tomatoes – Cucumbers – Cranberries – Vinaigrette (no celery)
Dinner Rolls – Butter
Wedding Cake: Yellow Cake w/ White Icing & Sauces (on side)
Sauces: Sautéed Apples-Chocolate-Strawberry-Caramel-Key Lime-Whipped Cream
Ice Cream Sandwich Bar: Vanilla Ice Cream w/ Brownies & Chocolate Chip Cookies (to make sandwiches)
Coffee & Tea (reg – decaf – herbals)
BAR: Provided by client.
STAFF: A professional staff of six (6) in black and white attire will be on hand to run a smooth and successful event.
So we have to supply the alcohol (they have soda and mixers), and we provide all of the rentals except banquet tables and chairs. These costs add up!
Anyway.. the bottom line… based on 100 guests it’d be $4000, plus $1500 for staff, and after tax and gratuity ($330 and $600), total is $6,430 for the caterer. Is that reasonable in Warwick, NY? (It’s borderline North NJ.)
He’s a great guy and comes highly recommended. We have to submit the contracts and deposit soon too! Just looking for a second opinion or suppport! thats a big check!