We
want you and your guests to fondly remember your event for years to come and
some up front planning will help you make your event extra special.
The
catering menu in this book is priced for BUFFET
SERVICE for groups of 25 or more.
You
may order from the Bistro menu for groups fewer than 25 guests.
For
groups of 50
or fewer, a fully staffed sit-down meal can be arranged for
an additional $2.00 per person surcharge.
Catering
Director: Your Catering Director
is your immediate contact for all aspects of planning your event: from initial
date, space, and time selection to menu planning; from room set up, vendor
recommendations, and itineraries to making sure your event is executed exactly
as you planned. Call on us anytime by phone or email to have even the smallest
question answered.
Banquet
Manager: Once all of your
planning is complete with the Catering Director, all information will be turned
over to the banquet manager who will direct the staff on the day of your event.
They will work with the liaison from your party to make sure that everything is
to your expectations. At the end of the event, your banquet manager will
present you with your bill and go over each item with you.
Beginning
the planning process?
v
Consider
the time of day of your event. Have your guests eaten prior to
arrival? Guests will eat dinner portions of meals served during the
dinner hour, whether that is an appetizer buffet or a traditional
meal.
v
Be sure your invitation accurately
sets your guests’ expectations. If your invitation implies a full meal will be
served, guests will arrive hungry.
v
When offering a buffet, Les Bourgeois
Vineyards will provide a server to assist your guests in entree selection at no
additional cost should you choose to offer more than one selection. We do
suggest ordering slightly more than the number of guests that you will be
expecting. This will ensure that there will be plenty of each dish to serve all
guests.
*Food
and beverage pricing does not include tax or gratuity*
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