The Food Is The Point

For 58 years, we’ve had one belief: food should be extraordinary - not merely “good for catering,” but exceptional in its own right. Our executive culinary team uses restaurant techniques at event scale. The same precision you'd expect from a standalone restaurant, executed for 200 people instead of 20. The result? Guests texting weeks later still raving over the food and even the pickiest eaters wanting more.

The Dishes People Request By Name

Beef Wellington
Hand-wrapped filet, wild mushroom duxelles, flaky puff pastry. 73% of our couples choose it.

Vegetarian Rotolo Bolzano
Our original recipe unchanged for years. Meat-eaters order it by name.

Short Rib
Slow-braised and fork-tender. Makes people stop mid-conversation.