Savory Gatherings Start your inquiry
Overhead view of a long banquet table set with a green runner and copper serving pieces

Providence, Rhode Island

Pull up a chair.We’ll take it from here.

Wedding, corporate, buffet and plated catering across Providence — cocktail hour through the last course, run by one team.

Start your inquiry See what we serve

The table

Cocktail hour through the last course.

Tell us the room, the hour and the count. We build the menu around them and run the service from the first tray passed to the last plate cleared.

Hands laying a copper serving piece on a deep green linen runner
Setting the runner
  • Overhead of a copper tray of passed canapes
    01 — Cocktail hour

    Passed while the room fills.

    Drinks and bites moving through the room while people find each other again. The trays keep coming and the service stays in step with the conversation, so the first hour never stalls.

  • A buffet line of copper serving dishes along a long table with a deep green runner
    02 — Buffet

    Laid edge to edge.

    A long table set for a room that wants to get up, walk around and come back for more. We keep it full from the first pass to the last, then clear it down without anyone noticing it happen.

  • Overhead of a plated dinner course on a warm ceramic plate on green linen
    03 — Plated dinners

    Set down together.

    Courses served to the whole room at the hour you named. Warm plates, quiet service, and nobody left watching the kitchen door while everyone else has started.

Weddings

A wedding day, held end to end.

A wedding is long, and it is all one table. From the first drink poured to the last plate cleared, we hold the shape of the day — the room, the hour, the count and everyone in it.

  • 01Cocktail hour, with trays passed while guests arrive
  • 02Buffet, laid along the length of the room
  • 03Plated dinner, courses timed to your evening
  • 04One team on site from set-up to clear-down
Plan a wedding with us
A long wedding banquet table set with a green runner and copper candlesticks
The long table, set

Corporate

Tighter days, same table.

Corporate catering runs on a clock. Give us the room, the hour and the count, and we’ll build a service that fits inside it — whether that is a dozen around a board table or a full room standing with drinks.

Ask about corporate catering
Who it’s for
Board lunches, client dinners, all-hands meetings, and a reception after the keynote.
How it’s served
Buffet or plated, whichever fits the hour you actually have.
Where we work
Providence, Rhode Island.

How it starts

Four steps, then the table is set.

  1. 01

    Tell us the room, the hour and the count.

    A date, an address and a rough number of guests is enough for us to begin.

  2. 02

    We build the menu around it.

    Cocktail hour, buffet, plated, or a mix of all three — shaped to the room and the hour you have.

  3. 03

    We bring the table.

    Food, service and the people to run it. We set, serve and clear, so nothing lands on you.

  4. 04

    You stay with your guests.

    We keep the evening moving so you are never watching the clock instead of the room.

Your inquiry

Tell us the room, the hour and the count.

Send the details and we’ll write back with a menu shaped to your event.

  • Your date, and the venue or the area you’re considering
  • A rough guest count
  • The format you have in mind — cocktail hour, buffet, plated, or not sure yet

We read every inquiry and reply with a menu shaped to your event.