Catering
Plated Three-Course Wedding Dinner with Wine Country Service. This formal plated dinner package is the most elegant service style for Sonoma County weddings, Napa Valley vineyard receptions, Marin estates, and refined Bay Area celebrations. It features a seasonally composed three-course progression: a chef-designed first course, a refined main course with proteins and vegetables plated to order, and a dessert moment that can be coordinated with the wedding cake program. The format suits couples who want a traditional banquet flow with the freshness and provenance of true Wine Country cuisine.
What guests experience. The cocktail hour can begin with a bounty grazing station and passed hors d'oeuvres to set the Wine Country tone. Once guests are seated, course one arrives synchronized across all tables. Past first courses have included burrata with stone fruit and aged balsamic, heirloom tomato carpaccio with herb oil, butternut squash bisque with sage cream, and chilled cucumber gazpacho with crab. The main course delivers proteins such as filet mignon with bordelaise reduction, herb-crusted lamb rack with mint chimichurri, pan-seared halibut with citrus beurre blanc, slow-roasted duck breast, and chef-built vegetable wellington. Dessert can be a coordinated plate with the wedding cake or a chef plated final course. Vegan, vegetarian, gluten-free, dairy-free, and nut-free menu paths are integrated throughout.
Wine Country sourcing and seasonal menus. The on-site kitchen team works directly with Sonoma County farms, dairies, ranches, and bakeries to bring fresh seasonal produce, sustainable proteins, and small-batch artisan products to every wedding. The plated menu is written collaboratively with each couple and aligned to the harvest window of the wedding date. This is the canonical Wine Country wedding caterer experience: a celebration of place, of growers, and of the bounty that defines a Sonoma vineyard wedding.
Staffing and service flow. Plated service includes a banquet captain plus a service team sized at approximately one server per twelve to fifteen guests for table service. The captain coordinates each course release with the planner, photographer, DJ, and venue lead so the dinner arc unfolds on a precise timeline. Wine and water service is offered tableside. Cake cutting service is included. The team handles trash, linens, and venue reset so the host enjoys the celebration end-to-end.
Ideal venue and event types. Plated dinners travel well to vineyards, wineries, banquet halls, golf and country clubs, hotel ballrooms, country estates, and barns with a level prep area within approximately one hour of the Petaluma kitchen. The format suits formal wedding receptions, milestone anniversaries, corporate galas, rehearsal dinners for the wedding party and close family, and significant birthday celebrations where a seated dinner is the centerpiece.
Rentals, china, and presentation. Glass, china, silverware, polyester linen napkins, full-length tablecloths in a wide color palette, tables, and chairs are coordinated through preferred Wine Country rental partners and billed directly to the host. The planning team builds a complete rental list, walks the venue, and produces a floor plan that supports the dining footprint, the bar, the kitchen prep, and the dance floor.
Beverage service and bar program. The kitchen team does not sell alcohol; the host supplies all wine, beer, and spirits. The bar program covers glassware, mixers, garnishes, ice, bartending, and a signature drink design session. Wine and water service is poured tableside throughout dinner. No corkage fee.
Venue requirements. Plated three-course service benefits from a level prep area near the dining footprint and reliable power. Off-grid vineyard and barn venues are workable with rental of a warming box, speed rack, and a covered prep tent; the planning team will document these requirements during the venue walkthrough.
What's included at the published rate. Cocktail hour bounty display setup, three-course plated dinner, banquet captain, table-service staff at the appropriate ratio, menu planning consultation, complimentary cake-cutting service, tableside wine and water service, no corkage fee, and full setup and breakdown. One published per-person rate plus a small delivery fee and applicable sales tax. Specialty proteins are quoted at market.
Booking pathway. Reach out with the wedding date, guest count, and venue town. A custom proposal arrives within a few business days. Tastings for confirmed couples are scheduled after estimate approval. The kitchen team has refined the plated banquet format for Wine Country weddings.
