Service Styles
• Self-Service Buffet – most popular and cost-effective option.
• Buffet with Staffed Plating – ensures each guest receives identical plates.
• Full Table Service – restaurant-style wait staff (most expensive option).
*Taxes and optional gratuity apply to all services.
Menu & Service Pricing (per person)
· Breads, Tea, Drinks, Regular/Upgraded Disposable Tableware — $1 – $3
· Regular Sides & Desserts, Extra Staff for Buffet Plating — $3 – $4
· Premium Sides & Desserts, Full Wait Staff & Table Service — $5 – $6
· Smoked Sausage, Chicken Quarters, Pork Loin (2 slices) — $5 – $6
· Chicken Breasts, Pork Loin (3 slices), Pulled Pork, Smoked Ham, Turkey Breast, Meatloaf, Labor for Setup & Cleanup of Rental Dishware, Silverware, Glassware, Linens — $7 – $8
· Pasta Entrées, Sliced Brisket, King Ranch Chicken, Pork Ribs, Brisket Tacos (2), Salmon, Beef Eye of Round — $9 – $11
· Pork Tenderloin Medallions, Ribeye Pork Steak, Smoked Beef Tenderloin, Whole Beef Ribeye (Prime Rib) *Market price may apply* — $12 – $16
Appetizer Options
· Light Appetizers — $5 – $10
Chips, dips, salsas, crackers, fruits, veggies, cheese trays.
· Medium Appetizers & Charcuterie — $11 – $15
Larger selection with multiple cheeses, smoked meats, artistic presentation.
· Heavy Appetizers — $12 – $18
Expanded charcuterie plus items like meatballs, sliders, potato bar, salad bar, and passed appetizers.
Off-Site Catering Minimums
· 300+ guests — $15+ per person
· 200+ guests — $20+ per person
· 150+ guests — $25+ per person
· 100+ guests — $35+ per person
· Mileage — $0.95 per mile round trip
