Baron of beef with a Dijon and cracked pepper rub
Served with a cabernet sauvignon gravy and Horseradish and
Bow ties pasta with pesto, Zucchini, roasted red peppers, tomatoes
and fresh parmesan
VEGETABLES:
Carrots with honey and caraway
Seasonal vegetable
Smashed potatoes with a touch of sour cream and parsley
SALADS:
Mixed greens with orange segments, quinoa, sun flower seeds
and our light vinaigrette
BREADS:
Fresh buns served with butter.
Coffee and Tea Service
DESSERT:
Seasonal fruit salad to accompany your wedding cake
IDEA #2
ENTREES:
Roasted Baron of Beef, rubbed with dijon and
black peppercorns. Served with cabernet sauvignon gravy, made with roasted beef
bones and vegetables. WITH
Smokey maple glazed salmon with a cucumber and fruit salsaAND
Roasted vegetables and goat cheese pie topped with phyllo
VEGETABLES:
Roasted vegetables with cauliflower, broccoli and root vegetables
Seasonal vegetable
Roasted potatoes candied in balsamic vinegar, olive oil and brown sugar.
Mixed greens with orange segments, quinoa, goat cheese
and our light vinaigrette
Italian tomato salad with fresh basil and our red wine vinaigrette
Mexi-Orzo pasta salad with black beans, corn and our chipotle vinaigrette
BREAD:
Fresh artisan style buns served with butter.
Coffee and Tea Service
DESSERT:
Seasonal fruit salad to accompany your wedding cake
THE PRICES ARE AS FOLLOWS:
Value menu with one entree is $16.95 / plate. With the pasta option for a 2nd entrée +$2.95/person
If you would like Top Sirloin + $1/person
The traditional wedding buffet with one entree $19.95 / plateFor salmon to accompany the roast +$6/person and the vegetarian 3rd entrée is +$2.95/person
If you would like hors d'oeuvres to start +$1.50 / plate. (I can send you a list)
PLATE SERVICE
The menu will be the same, but a choice of one salad
will be served as an appetizer and the bread will be served at the
individual tables. Again there will be a choice of entrée's, vegetables,
starch and a dessert. The dessert you may choose from the menu provided.
Coffee and Tea will be served with dessert. Plus there will be a charge for the staff required to be at the function.
(Prices are subject to change)
Terms and conditions
If you would like rentals, they will come from Triple T. If the hall has dishes then we can supply a dishwasher for $20/hr
Rentals: Dinner plate, dessert plate, knife fork and dessert fork, tsp, coffee cup, water glass, wine karaf, cloth napkin, table linen and cartage. $6
This menu selection is only an idea and can be changed to your liking; I have many entrees for you to choose from.
If you can provide salmon the cost is $1.95 is for me to prepare, cook and serve it.
I have a platter menu, from which you may choose 3 platters for $1.50/person. These platters are often used for cocktail hors d’oeuvres or as a midnight snack.
Usually we need one buffet line of two tables and one coffee station.
24 Carrot will take care of all the Chafers, serving dishes and utensils for the buffet line and coffee table, but the tables and the linens will be provided by you.
Bar: I can supply a bartender for $25/hr, 2 maybe needed. I can bring in the alcohol for you, with a 25% service charge and a flat rate for setting up the bar with all the mixes etc.
You are responsible for acquiring the ‘Special Occasions license’
Children under 12years are 1/2price. I will need numbers.
I will require a deposit of $250 to hold the date, then a 50% deposit will be due 3 months prior to the date with the signing of a contract, the remainder will be paid in accordance with the contract.
I would require numbers 10 days before, from there you can go up in numbers but not down. Please include bartenders, DJ, photographers or any other hired staff that maybe present.
The price includes servers to serve the food and carve the meat, we will collect all the dirty plates, scrape and stack them to return to the rental company, we will then dismantle the buffet and serve the desserts and or cake. This will be done with in an agreed amount of time. If, because of unforeseen circumstances it is longer than expected, you will be charged for the extra hours my staff are there.
Clean up at the end of the night, we will be there until the dessert has been served, this is usually about 3hrs, and we will clear the tables of dirty plates, cutlery, napkins and any clutter remaining on the tables. All that should be left is glasses, coffee cups and linens at the end of the night.
This price does not include the laying of the tables or the tearing down at the end of the night. It does include everything for the buffet tables to present and serve the food.
Staff wages are added for the smaller groups as follows. The cost is $25/hr. More maybe required depending on the services needed.
Less than 25 guests-I staff member
Less than 50 guests- 2 staff members
1 chef 3hrs @ $25/hr to carve a roast or use a BBQ.
If you would like 24 Carrot to set the tables the cost is $1/setting.
If you would like staff to stay and clean up after the your evening, the cost will be $25/hour for 2 servers, from the time the rest of my staff leave.
We have an awesome pastry chef on staff, Joan will create a lovely dessert to finish off your evening
