Wedding catering, Marco Island to Port Charlotte The wedding your guests keep bringing up.

The builder starts from our six most-requested menus. The full menu runs a good deal deeper: classic American through Italian, Greek, Japanese, Vietnamese, Caribbean and French. We build custom menus every week. Browse the full menu, or call and describe what you have in mind.

Yes. Plated service can run two or three entree choices with a count collected on your RSVPs, and we handle the place-card coding with your planner. Stations and family style sidestep the issue entirely. Our Classy and Asian packages include a dual-entrée option at $54 per person.

They are close, and deliberately on the conservative side, so the real quote lands at or below what you saw. The estimate covers food, bar, staffing, service charge and tax, with rentals quoted separately. Your written quote, within one business day, confirms everything before anything is booked.

Gluten-free, vegan, nut-free and lactose-free portions are included at no additional cost. Give us the counts when you confirm your final guest count, and they arrive prepared separately and labelled by name. If restrictions become complicated enough to affect the rest of the menu, we will talk through the options with you.

Yes. Menus stay open until final changes lock, 14 days before your event, together with the final guest count and final payment. Before then, swap dishes, change the service style or adjust the headcount as often as you need. Changes after the 14-day deadline carry a $200 fee.

Kids' meals and vendor meals are $15 each. Kids get chicken strips, mac and cheese and fresh fruit, and vendor meals are chef's choice. Neither needs to be on your main menu: give us the counts with your final guest count and we take care of it.

Yes, and we would rather you did. Tastings are $95 per person, and up to two are credited to your event when you book with us. It is your one-on-one time with the chef, before you sign, and changes at that stage cost nothing.

Not at all. It exists so you can see real numbers without waiting on an email. If you would rather talk it through, call 239-351-1025 or book a call, and Lucy will build the menu with you on the phone. Either way, your written quote comes back within one business day.

Peak-season Saturdays, November through April, go 12 to 18 months out. Summer and weekday dates are far more open. We can work with two weeks' notice if the date is free, so check yours above rather than assuming.

Almost certainly. We work across Southwest Florida every week and we know which kitchens run hot, which properties need a generator, and how long the drive to Marco really takes in season.

Licensed and insured bar service and a mobile espresso cart, both from our team. One vendor instead of three on the day.

Your final guest count is due 14 days before the event, with the final payment. Before that, change it as much as you need. Couples tell us this is the part they worried about most and thought about least.