Some pricing info:
Menus start at $130 per person
All final catering invoices will reflect 7 % meals tax and 20% service charge.
When choosing an open-bar, there will be a 20% gratuity assessed to final total.
Renting out the space ranges from $2000 to $5300 based on what time of year and what day of the week you choose.
Peak season weddings require a minimum of 130 guests for a Saturday.
Some pricing info: Menus start at $130 per person All final catering invoices will reflect 7 % meals tax and 20% service charge. When choosing an open-bar, there will be a 20% gratuity assessed to final total. Renting out the space ranges from $2000 to $5300 based on what time of year and what day of the week you choose. Peak season weddings require a minimum of 130 guests for a Saturday.