Charcuterations

Each table is unique, and the quantities will depend upon the total number of guests, you can use the below list as a starting point. If you have unique requirements, please let your designer know: Cheese Varieties: White and Yellow Sharp Cheddar, Brie, Havarti, Goats Cheese-Specialty Cranberry/Cinnamon, Smoked Gouda, variety of Handcrafted Artisan Cheeses such as Garden Vegetable, Mozzarella Balls in Olive Oil Charcuterie: Bite size Salami Original/Spicy, Calabrese Salami, Prosciutto, Capocollo, Dry Salami Fruits: Strawberries, Mango, Pineapple, Raspberries, Figs, Red/White Grapes Crudité: Broccoli, Carrots, Heirloom Tomatoes, Cucumbers, Various Berries Dips: Hummus, Artichoke and/or Spinach Dip, Honey Sweets: Cookies, Chocolate Truffles, Salted Caramel Chocolates, Almonds, seasonal or holiday sweets Crackers: 3-4 Varieties

Depending on the number of guests, we typically arrive onsite 1.5 to 2 hours prior to the start of the event.

We provide all boards, stands, and table decorations specific to your theme. If you have items that you would like to include, we can incorporate them as well. Charcuterations can coordinate with a rental company to provide tables, tablecloths, and beverage service. Let your designer know what you would like.

It is very important that we follow City/County Health standards for serving food. Anywhere between 3 and 4 hours we must start pulling the food and storing it properly whether the event is over or not. The last thing we want to do is make anyone ill.

The deposit is due at the time of signing of the contract. This is the only way to secure your date for the event. Even if you don’t have all the details finalized, pay a minimum of $100 to secure the date and we can finalize details later. Caterer’s book up fast. Final details of the event are due 2 weeks prior to the event with the final payment due 1 week prior to event. We are very flexible about the details. The menu and headcount can be changed as much as you want as long as it is finalized no later than 14 days prior to the actual event. At this point your guest count can go up but not down.