Catering FAQs

Salthouse offers several styles of food service. Group size, the type of event and venue logistics can help determine which option is the best fit.

Servers offer tray-passed canapes - small, one- to two-bite appetizers - to guests as they mingle and enjoy beverages. Passed hors d'oeuvres are typical during a pre-dinner cocktail hour. In an appropriate setting with limited space, such as an art gallery or retail location, a passed-appetizer-only menu can also work well for a relatively short event of about two hours or less. Guest seating is not required.

Cocktail-hour displays, such as a raw bar or appetizer stations, can be offered in addition to passed appetizers between guest arrival and dinner service. They can also serve as an eye-catching centerpiece for a cocktail party. Displays provide versatility for dietary restrictions and can offer guests a wider variety of selections.

With buffet service, the food is presented together on a buffet with dinner plates. Menu items should pair well to create a cohesive plate; a typical buffet menu includes a salad, vegetable, starch, two proteins and bread. Guests move through the buffet line and sit down to eat. Releasing tables in groups can help control the pace and prevent long lines. Full guest seating is typical, with flatware, linen napkins and water glasses set at the tables. For less-formal events, flatware roll-ups can be placed on the buffet with the dinner plates.

This style uses multiple food stations throughout the event space, with a combination of self-service and chef-attended stations offering small tasting plates or "mini meals." It provides greater variety in food selections and creates a more social dining experience. Depending on the group size, three to four stations can serve as dinner. Full seating is not required, and plates can be enjoyed while guests stand at cocktail tables.

With family-style service, guests are seated with full place settings while servers present bowls or platters of proteins and sides for the table to share. This communal service style gives guests variety and lets them choose the items they prefer. Salthouse recommends proteins that are clearly portioned for individual servings rather than sliced options that can make portions harder to judge. Family-style service also requires additional serving platters, bowls and utensils, and the table setup must leave enough room for those vessels.

For plated service, guests are seated and dinner is served directly to the tables. Tables are typically pre-set with a bread basket, flatware, napkins and water glasses. A typical two-course meal includes a plated salad or starter followed by an entree. Wine can be served at the tables with dinner, or guests can get beverages from the bar.

• Everyone receives the same entree. This may be a single-protein entree or a split/dual entree such as surf and turf. Vegetarian or modified entrees are available for guests with dietary restrictions. This approach tends to be faster and requires less labor.

• Guests choose their entree in advance. The host selects a maximum of three entrees with the same sides, typically two protein options and one vegetarian option. Guests select an entree when they RSVP. The host then provides final entree counts, dietary-restriction information, a seating layout with assigned tables and seats, and an entree-coded place card for each place setting. Additional labor is required for this style of service.

Yes. Some events can combine service styles. For example, guests may have full seating for a plated first course followed by a station-style dinner or dinner buffet.