★★★★★
Our guests had nothing but great things to say about the food. Everything was delicious.
Jenna & Christopher T.Wedding3 months ago
Corporate pick-ups & drop-offs in full swing. Call 239-351-1025
Build a menu
Marco Island to Boca Grande
The wedding your guests keep bringing up.
One hundred weddings a year, and we cap it there on purpose. Plated, family style or stations, tasted before you commit and run to your timeline on the day.
The Knot Best of Weddings
WeddingWire Couples' Choice · Four years
100 weddings a year, capped
5.0 across 200+ reviews
Availability
Can we cover your date?
Corporate orders need 48 hours’ notice, with a 2pm cutoff the day before. Standing weekly accounts are locked into the schedule and never bump. Tell us the day and we’ll confirm on the spot.
Send it over
Why the calendar is capped
We turn down Saturdays so yours is not the one we rushed.
100
Weddings a year
Not two hundred. We staff every event with the team that has done this since the beginning, and that number is the honest ceiling for doing it properly.
1
Captain on your floor
One person running your timeline, not ours. They have your run-of-show in hand and they answer to your planner on the day.
0
Menus off a template
Classic American through Italian, Greek, Japanese, Vietnamese, Caribbean and French. Yours is written from scratch and tasted before you commit.
Build it yourself
Write your reception menu.
Pick the courses, set the count, and watch the card and the number build in real time. Share it, print it, or send it over and we'll quote it exactly as you wrote it.
☎
Questions while you build, or want something that isn't on this list? Lucy would rather talk it through than have you guess.
Call 239-351-1025After you send it
What happens once you hit send.
01
Right away
It lands with Lucy
Your menu, headcount and date arrive exactly as you built them. Not a form fill. The actual menu.
02
Same business day
You get a real quote
Lucy prices what you built with Matt, adds staffing and anything the estimate did not cover, and sends the number in writing.
03
When you're ready
We talk it through
A call, a tasting, or a site walk at your venue. This is where menus usually change, and that is expected.
04
To lock it in
Contract and deposit
A signed agreement and a deposit hold your date. Menu stays open until the final headcount.
Nothing is committed until you sign. The builder is an estimate, not an order. If you would rather skip it and talk first, that is completely fine.
239-351-1025Three ways to do this
However you like to plan, we'll meet you there.
Some people want to build it themselves. Some want a package that already works. Some would rather just talk it through. All three end in the same place.
01
Browse our packages
Menus we already build every week, priced and ready. If you would rather not think about it, start here and change what you want later.
See menu ideas02
Build it yourself
Pick your courses and see a real number as you go. Share the link with whoever else is deciding, print it, or send it straight to us.
Build a wedding menu03
Book a menu build
Thirty minutes with Lucy to work it out together. Bring a budget, a headcount and a rough idea. She'll do the rest.
Pick a timeBook a menu build
Thirty minutes with Lucy.
Pick a day and a time. Nothing is charged and nothing is committed. This just puts thirty minutes in Lucy's calendar.
The run of show
What your wedding day actually looks like.
Every Savour wedding runs off a written schedule. This is the one your planner gets, so nobody is guessing when the salads come out.
I
BEFORE YOU BOOK
The tasting
You try the menu before you commit. Changes are free at this stage.
II
T–14 DAYS
Site walk
We check the kitchen, power and load-in path at your venue.
III
T–3 DAYS
Final count
Headcount locks, menu confirms, staff assigned by name.
IV
SERVICE
Doors open
Your captain runs the floor against your timeline, not ours.
V
T+1 HOUR
Breakdown
Space returned clean. You leave with your wedding, not a mess.
Receptions
From Marco Island to Boca Grande.
Drag to explore
My guests complimented the food and told me how kind the staff was. On time, prompt and easy to work with.
Emily A. · Google
Who you'll work with
You get Lucy.
The name in almost every wedding review is the person who will plan yours. Lucy builds the menu with you, holds your timeline, and answers when you call three weeks out with a question about seating.
She works alongside Matt Geiger, who runs the kitchen and cooks your food. Two people who both know your wedding by name, and neither of them hands you off to anyone else.
Wedding & Events LeadYour contact from first call to last plateMenus, timelines & day-of coordination
Lucy
Wedding & Events Lead
Reviews
What people write afterwards.
4.9
★★★★★
104 Google reviews
Friendly staff 25
Courteous staff 11
Beef tenderloin 3
Seamless setup 3
★★★★★
Lucy helped create the perfect menu for our wedding. The lamb chops were a standout and our guests are still raving.
Alyssa R.Wedding8 months ago
★★★★★
My guests complimented the food and told me how kind the staff was. On time, prompt and easy to work with.
Emily A.Wedding8 months ago
Read all 104 on Google
Excerpted from public Google reviews.
Before you ask
The questions every couple has.
How far out should we book?
Peak-season Saturdays, November through April, go 12 to 18 months out. Summer and weekday dates are far more open. Check your date above and you will get an answer on this page rather than in three days.
Is there a tasting?
Yes, before you commit. You try the menu you are considering, and changes at that stage cost nothing.
Do you know our venue?
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.
Can you do bar and coffee too?
Licensed and insured bar service and a mobile espresso cart, both from our team. One vendor instead of three on the day.
What about dietary restrictions?
Gluten-free, vegan, nut-free and lactose-free are handled as a matter of course, not as an afterthought. Give us counts at the final headcount.
What happens if our numbers change?
Headcount locks three days out. Before that, move it as much as you need. Couples tell us this is the part they worried about most and thought about least.
Availability
Start with the date.
Tell us when and where. If it is open we will hold it while we quote the menu you built.
Check your dateOr call 239-351-1025 · Mon–Fri, 9–5
Per person
$9