⦁ All garden, fruit and dessert boards are made to order, with an order being placed at least 24-48 hours in advance via email, walk-in or phone
⦁ Letter & Number cut outs on any board are $8 extra
⦁ Grazing Tables, For pricing and availability for our grazing tables, please contact us directly.
⦁ We require bookings for events with over 30 guests to be made at least 3 weeks in advance and please specify any allergies and/or special requests.
We look forward to making your day even more special!
Charcuterie
- Mini - $15
- Small - $40
- Medium - $60
- Large - $100
- Small - $55
- Medium - $80
- Large - $175
- XL - $235
Desserts
- Mini - $18
- Small - $35
- Medium - $50
- Large - $100
- Small - $50
- Medium - $80
- Large - $120
- XL - $175
Fruits
- Small - $36
- Medium - $50
- Large - $100
- Small - $45
- Medium - $75
- Large - $135
Veggie
(comes with side of ranch and/or hummus)
- Small - $38
- Medium - $70
- Large - $100
- Small - $50
- Medium - $95
- Large - $145
Morning
(can come with side of cream cheese)
- Small - $38
- Medium - $60
- Large - $100
- Small - $45
- Medium - $75
- Large - $130
Tea Sandwiches
- Chicken Salad
- Curry Chicken Salad
- Tuna Salad
- Egg Salad
- Salmon & Cream Cheese
- Cucumber & Cream Cheese
- Pimento Cheese
- Nutella & Marshmallow Fluff
- 20 - $40
- 40 - $75
- 60 - $115
- 80 - $155
- 100 - $185
Charcuterie Cups - $9 per cup with a 12 cup order minimum
Charcuterie Cart - please message Paige for more details to inquire the hourly rate to book the charcuterie cart for your next event!
Grazing Spreads - $20 per person
- This does not include prep, set up or delivery fee
Charcuterie Classes (Includes pre-class appetizer, non-alcoholic refreshment and the class)
- Without champagne - $45 per person
- With champagne - $65
All dessert, fruit and veggie boards are made to order and must be ordered with at least a 48 hour notice
Cut outs are $8 extra
Honeycomb is $9 extra
Plates, napkins and utensils can be provided if needed
Ask Paige about larger “catering” menu (select items/bigger quantities)