Catering
Elegant Buffet wedding service for 100-plus guests featuring premium proteins and a dedicated vegetarian pasta course. This tier steps up from the standard buffet program with salmon, prime rib, and a dedicated vegetarian course built in. It is built for couples hosting one hundred or more guests at venues across Santa Cruz County, the Monterey Bay region, and most of San Benito County who want a more luxurious buffet experience without committing to a fully plated dinner service.
Menu structure. The Elegant Buffet line opens with three chef-selected appetizers (smoked salmon canapes, bacon-wrapped prawns, warm brie puffs), continues with two seasonal chef salads, and lands on two entree selections from an expanded sixteen-option premium list. Headliner proteins include Prime Rib carved au jus, grilled salmon with herbs and citrus, Mahi-Mahi, fresh halibut, short ribs, and a rotating pork tenderloin option. A dedicated vegetarian pasta course is built into the line so vegetarian and vegan guests receive a course-grade plate rather than a sides-only experience. One accompaniment from the starch list, a garden vegetable, fresh-baked breads, and full dessert and cake service complete the program.
What is included in the per-person rate. China place settings, silverware for hors d'oeuvres, buffet, and dessert courses, one stemmed water glass per guest, polyester linen napkins and full-length linen tablecloths in over thirty colors, a banquet captain, full front-of-house service staff, a back-of-house service team, and an on-site kitchen team are all included. The team is on site for a ten-hour service window (three hours setup, six hours active event, one hour cleanup). Champagne pour service, tableside wine and water service, and cake cutting service are included at no additional charge. There is no corkage fee. Two vendor meals are included free of charge; additional vendor meals are billed at half the per-person rate.
Service style and event flow. Buffet service runs in two passes: a chef-attended carving block for the prime rib, with the salmon and vegetarian course plated for portion control. Cocktail hour opens with passed appetizers, then guests are released to the buffet by table after toasts. Dessert and cake service runs tableside through the final reception hours, coordinated with the DJ, planner, and venue manager.
Dietary and allergen accommodation. Vegetarian, vegan, gluten-free, lactose-free, kosher-style, nut-free, and organic options are accommodated on every menu. The dedicated vegetarian pasta course ensures every guest receives a full plate. Allergen labeling is provided on the buffet line on request. Ingredient lists can be supplied to guests with severe restrictions during the menu confirmation stage.
Tasting and planning support. Complimentary tastings are offered for confirmed wedding groups of 75 or more guests and include a venue walk-through at no charge where logistics permit. A custom menu design pass is included; couples bring preferences, the chef team writes the menu document for the program insert. The planning rhythm runs contract signing, then a one hundred and twenty day check-in for menu lock, and a two-week-out pass for final guest count and dietary cards.
Pricing transparency and what is additional. The per-person rate on this tier covers the menu and inclusions described above. A nineteen percent service charge plus applicable California city and county sales tax are added at booking. A delivery fee applies based on travel distance from the Watsonville-area kitchen. Groups of 75 to ninety-nine guests add $5 per person; groups under fifty use the Intimate Wedding tier. A Prime Rib carving station requires an additional $350 carving chef fee. Family-style table service is available at ten dollars per person and requires wider tables. Bar service and on-site grilling are sold separately. Specialty entree upgrades (premium seafood upgrade of $7 per person, Filet Mignon at market price, short ribs at $5 per person) are quoted at booking.
Venue compatibility. This tier suits vineyard receptions, ranch venues, garden estates, country clubs, and indoor reception halls across the Bay-to-Monterey corridor. The Prime Rib carving station needs a level chef station with overhead clearance and a small power drop for warming equipment. The team prefers venues with at least a level prep area, water access, and vendor parking; mobile-kitchen rigs cover sites without commercial kitchens. The planning team will confirm venue compatibility during the discovery call. Service runs Santa Cruz County, Monterey County (excluding Big Sur), and most of San Benito County. Travel outside this footprint is quoted case by case.
