Premier Buffet Package
Premier Buffet Service ~ Starting at $3250 - $3600
The quality that you feed people reflects the quality that you care for them. Good food is love.
Chef Kristen and her team will cook off and on-site to prepare and serve your customized menu, including appetizers and an elegant 1-4 sided buffet line, depending on the size of your party.
Enjoy amazing flavors at the peak of their season, prepared to restaurant quality standards at an amazing price!
Get the best flavors the Rogue Valley has to offer to make your special day memorable for you and your guests!
This is our most popular package for weddings from 50-200 people. You and your guests will enjoy appetizer service, both passed and stations and a dinner buffet curated by you and Chef Kristen to reflect your theme and vision.
We make sure there’s something for everyone, so each guest will feel well taken care of and get to enjoy all aspects of the gathering, much including the food!
We understand that weddings get expensive and offer a discount for larger groups!
Low-Season Pricing ~ November through April
Our basic service starts at $3250 and serves up to 54 people.
For 55 – 70 people $60 per person
For 71 – 85 people $58 per person
For over 86 people – $56 per person
Peak Season Pricing ~ May through October
Our basic service starts at $3600 and serves up to 54 people.
For 55 – 70 people $66 per person
For 71 – 85 people $64 per person
For over 86 people – $62 per person
The package includes:
Services DOES NOT include:
Optional add-ons include:
Let us take care of you and your guests so you can fully enjoy your event! We can’t wait to serve you.
Premier Buffet Sample Menus
Stuffed mushrooms with Feta, Pear, Fresh Thyme and Walnuts
Cheese, Olive and Veggies with beautiful dips – color! (Manchego, Hard Chaddar, Parms)
Tarte Au Soleil with Spinach Artichoke Pesto
Halibut with Lemon Rosemary Butter
Grilled Sous Vide Tri Tip with Mushroom Red Wine Demi
Applegate Salad with Balsamic, Candied Pecans, Gorgonzola and Pear
Grilled Local Asparagus
Potatoes Au Gratin
Rosemary and Rustic Ciabatta with Butter
Vegan Entree of Ratatouille
Appetizers – Elevated Cheese & Charcuterie Boards and Snack Platters
A variety of cured meats and cheeses, including prosciutto
Brie Boards with seasonal jam and chutneys, possibly featuring Angel Farms products and recipes
Snack Platters with Parmesan crisps, crackers, chips, pretzels, dried fruits, local bread
Pickles and Marinated Olives
Seasoned Nuts and Marcona Almonds
Vegetable and Dip Platters with Local Smoked Fish Dips, Cheesy Dips, and Hummus
Dinner Buffet – Shrimp Boil Deconstructed:
Seasoned Shrimp and Mussels or Clams
House Made Andouille Sausage
Pan Seared RockFish from Port Orford with Drawn Butter and Herbs
Corn on the Cob
Salt Boiled Potatoes
Wild Rice and Seasonal Vegetable Pilaf
Citrus Slaw with Cilantro and Lime Vinaigrette
Seasonal Veggie Green Salad
Local Artisan Bread