Sample Menus


Contact us directly to start planning a great meal for your wedding day.

Below you will find our general process and how we like to operate. Please keep in mind that these are guidelines, but may stray from them based on the needs of our clients and each event.


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we offer a range of options for your next event:

individually boxed meals

from simple assorted appetizer boxes to 4 course meals, we can provide a social-distancing approved meal for your special occasion.

on-site staff

we have a staff of experienced servers and cooks to take care of every event detail. we also have TIPS certified bartenders.


view our wedding gallery

dishes, linens, tables and chairs

we are happy to coordinate the rental of dishes, glassware, flatware, etc. we are also happy to coordinate tables, chairs and linens. at eat, we have everything needed to serve your guests. these rented items are simply things your guests will use.

disposable dishes

by partnering with bgreen, we can provide compostable plates, bowls, coffee cups and utensils. we can also provide recyclable plastic cups in various sizes. depending on the order, disposable dishes range from $1 per person to $4 per person.

refuse disposal

some event spaces require we take the refuse to our facility for disposal. we charge $150 for this service. some spaces ask the caterers to take recycling. if we are required to take both recycling and refuse, a $200 fee will be added to your bill


here is a general list of how we price our menus. each menu usually includes:

  • a per-person price for food, service and rentals
  • a total for your headcount
  • michigan’s 6% sales tax on prepared food
  • other (this could include a refuse removal fee, ice, etc.)
  • a 15% event production fee
  • a grand total


  • cash, check or ach transfer is preferred. checks should be made to eat, llc. if you chose to use a credit card a 3% transaction fee will be added to your bill.
  • a $500 non-refundable deposit is required to reserve the day. this deposit will be deducted from the final bill.

due dates

  • 30 days prior to your event we request a preliminary headcount. we use this number to line up our staff and finalize your rental order. we also use it to generate your first invoice.
  • 21 days prior to your event your first invoice will be due. the amount due will be 50% of your estimated grand total.
  • 10 days prior to your event your final headcount is due. we will send an updated invoice at this time.
  • 1 day before your event your final payment is due.


we love planning events. heck, that’s why we’re in this industry. here is what you can expect from us while planning your event:

the intake meeting

either over the phone or in person. this gives us an idea of your vision for the event, your likes and dislikes, budget, and personality. it also gives you a chance to get to know us and our style.

proposed menus

please see this as a starting place, we are happy to change the menus as you see fit.

a final proposed menu

this is a version of your menu that looks perfect on paper.

the tasting

this is an optional addition to the process. the tasting is meant to give a preview to the event. the tasting menu should look very similar to the proposed menu for your event. we charge $25 to $50 per person depending on how involved the tasting is. this fee will be added to the final bill. if, after the tasting, you decide to hire a different caterer we will send you an invoice for the tasting and expect payment within one week.


a $500 non-refundable deposit is required to reserve the day for your event. this deposit will be deducted from the final bill. this deposit will insure that you are on our calendar and we are on yours.


we can have as many email conversations as you want.


phone conversations are unlimited, as well.

additional meetings

aside from the first meeting and the tasting, one additional meeting at the event space should suffice. if additional planning meetings are necessary, $25 per hour will be added to your final bill.



contracts will be given at the time of the deposit payment.

passed appetizers

roasted new potatoes

filled with smoked trout pate and chive.

prosciutto-wrapped figs

stuffed with manchego cheese and drizzled with balsamic syrup.

asparagus and caramelized onion tart

with goat cheese and thyme.

buffet style dinner

organic mixed greens salad

with shaved parmesan, julienned dates, toasted almonds and a balsamic dressing.

crusty bread and butter

rye and farm bread served with calder dairy butter.

grilled salmon filets

wrapped in grape leaves, grilled on-site and topped with a tomato-currant-pine nut sauce.

chermoula roasted chicken

bone-in chicken breasts, legs, wings and thighs roasted with preserved lemon, saffron, and fresh herbs. {served warm}

garlic scape risotto

with parmesan, toasted pine nuts, and garlic scape pesto. topped with grilled garlic scapes. {prepared on-site and served warm}

lentil and cracked wheat salad

a mix of lentils, wheat bulgur, parsley, red pepper, cucumber, and feta in a light vinaigrette.

grilled asparagus

grilled on-site and topped with lemon zest.


fruit pies

a variety of fruit pies in a traditional lard crust served with freshly whipped cream.

coffee and tea service

regular and decaf coffee served alongside air pots of hot water, a variety of teas, cream, sugar and honey for guests to make their own cup.

bar additions

house made lemonade

our own creation—perfectly sweet and sour with whole citrus slices.

iced black tea

self serve appetizers

fruit and cheese platter

an assortment of cheeses like english farmhouse cheddar, double cream brie, manchego, aged gouda, and herbed goat cheese plattered with baguette rounds from zingerman’s bakery, water crackers, fresh berries and grapes.

house marinated olives

mixed olives marinated with orange, fennel, and hot chili flakes.

charcuterie platter

assorted cured meats like prosciutto, salami, hot coppa, and soppressata, plattered with pickled red onion, cornichons, and whole grain mustard. served with water crackers and baguette rounds.

family style salad course

local greens salad

with strawberries, toasted walnuts, goat cheese, and a balsamic vinaigrette.

dinner rolls and butter

brioche rolls with calder dairy butter.

family style dinner

marinated shrimp skewers

garlic, oregano, olive oil marinated local (!) shrimp grilled on-site.

grilled flatiron steak

grilled medium on-site and served with a red wine and beef reduction.

potato and celery root gratin

thinly sliced celery root and yukon gold potatoes baked with cream and dried herbs.

string bean salad

a mix of string beans with fresh dill and lemon.

late-night snacks


korean bbq beef with house-made kim chi, pork confit with mustard gremolata, and sloppy veggie with roasted garlic slaw. all served on zingerman’s bakery slider buns.

passed appetizers

caprese salad skewers

skewered fresh mozzarella, local heirloom cherry tomatoes, and fresh basil, with a drizzle of olive oil.

bacon and roasted potato tart

with caramelized onions and gruyère.

muhammarah crostini

a pomegranate-walnut spread topped with feta and fresh mint.

buffet style dinner

organic mixed greens salad

with shaved parmesan, toasted walnuts, house-made croutons and a lemon-herb vinaigrette.

crusty bread and butter

rye and farm bread with calder dairy butter.

whole grilled salmon

lemon and fennel marinated sides of salmon, grilled on-site and served with a shaved fennel-citrus salad.

grilled flank steak

dry rubbed with rosemary and black pepper, grilled on-site, and sliced thin. served with a horseradish cream sauce on the side.

grilled haloumi wrapped in grape leaves

topped with eggplant caponata—a savory stewed eggplant with pine nuts and currants. {served warm}

pesto pasta

fusilli served with fresh basil pesto, pine nuts, cherry tomatoes, and shaved parmesan.

farmer’s market grilled vegetable platter

locally sourced veggies like red peppers, zucchini, summer squash and eggplant tossed with olive oil, salt, and pepper then grilled on-site.

passed appetizers

stuffed mushroom caps

with goat cheese, red pepper flakes, garlic, and parsley.

bacon wrapped dates

stuffed with stilton and served with a bit of reduced balsamic.

roasted sweet potato canapé

topped with goat cheese, thyme-infused honey, and toasted pecans.

spiced tomato jam crostini

topped with sweet-hot tomato jam, grilled eggplant and fresh cilantro.

family style salad course

classic americana salad

leaf lettuce tossed with shaved carrot, cucumber, house made croutons, and house made ranch dressing.

cornbread and butter

baskets of house-made corn bread with calder dairy butter.

buffet dinner

herb roasted chicken

bone-in chicken breasts, legs, wings and thighs that have been brined, rubbed with fresh herbs, and roasted with lemon. {served warm}

beef short ribs

braised short ribs with tomato and fresh herbs then topped with gremolata (a sauce of lemon, parsley, and garlic). {served warm}


a savory sauté of corn, cranberry beans, okra, red and poblano peppers. {served warm}

mac and cheese

baked with michigan raw milk sharp cheddar and parmesan, then topped with bread crumbs. {served warm}

chipotle potato salad

red skin potatoes with grilled corn, scallion and roasted red pepper in a chipotle-cilantro dressing.

passed appetizers

rustic potato tart

with roasted garlic, asiago, and rosemary.

stuffed endive leaves

with apple, blue cheese, toasted walnuts, and a balsamic reduction.

mushroom duxelle

button mushrooms filled with a ragout of wild mushrooms, port wine, shallot, and garlic.

family-style salad course

mixed local greens salad

with gorgonzola, toasted walnuts, dried cherries, and a balsamic vinaigrette.

baguette and butter

thickly sliced french baguette with calder dairy butter.

family-style dinner

house made linguini

with roasted butternut squash, sage, and caramelized onions in a brown butter sauce. topped with toasted hazelnuts. {served warm}

cider braised pork

herb rubbed pork shoulder braised in a cider-infused stock, then smothered in a reduced cider sauce.

dijon glazed roasted brussel sprouts

{served warm}

wheat berry salad

tossed with dried cherries, toasted walnuts, and fresh herbs. served on a bed of lightly dressed arugula. [vegan]

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