Thank you for contacting us to assist with the wedding reception you are planning. Please think of A Sharper Palate as your personal catering event coordinator. Whether you are having an intimate gathering or a large reception, A Sharper Palate can assist with servicing your event needs. To begin planning for your event, please review the following pages for menu options.

Please don’t feel limited by what you see listed, as our menus are meant to be a starting point for your perfect event. Our experienced coordinators are happy to assist you with any changes or adjustments you would like to make based on taste or budget.

Once you have selected your preferences, please call A Sharper Palate Catering & Events 804-553-0495 or email us at info@asharperpalate.com so that we can provide a customized proposal.

Getting Started

To best serve your needs, we suggest considering the following points before contacting:

• Determine your wedding date and anticipate the times for your reception.
• Choose a venue.
• Estimate your guest count.
• Determine the service style that best fits your event.
• Decide on a budget.

Dietary Restrictions

Please advise us of any special dietary needs when planning your menu. We have extensive experience accommodating gluten-free, vegetarian, and vegan needs; along with various other food allergies.

“One cannot think well, love well, sleep well if one has not dined well.” – Virginia Woolf

Served to your guests upon entering the event, while waiting to be seated.

We recommend selecting 3-4 options from below. Butlered Hors d’oeuvres range from $2.00 – $3.00 per piece.

Seafood

Grilled Marinated Shrimp with Cocktail Sauce

Apple Wood Bacon Wrapped Scallops

Yuzu Marinated Lobster and Coconut
in Miso Tuille Cones

Smoked Salmon and Cucumber Crostini
with Yogurt Sauce

Crab Cake Sandwiches
served open-faced with Remoulade Sauce

Cornmeal Crusted Oysters
with Warm Whole Grain Mustard Sauce

Vegetarian

Smoked Mushroom and Gouda Tartlets

Twice Baked Fingerling Potatoes
with Smoked Gruyère, Shallots and Chives

Vegetable Garden Spring Rolls
with Cashew Ginger Sauce

Parmigiano Reggiano and Italian Parsley Arancini

Tomato Jam on Baguette Toast

MENU IV

Baby Spinach
Blueberries, Oranges, Candied Pecans and White Wine Vinaigrette

Ginger and Lemongrass Braised Beef Short Ribs

Sautéed Sesame Crusted Salmon
Napa Cabbage and Sweet and Spicy Thai Sauce

Sticky Rice with Condiments on the Side:
Soy Sauce, Scallions, Sambal Chili Sauce, Toasted Sesame Seeds

Stir-Fried Sugar Snap Peas and Bean Sprouts
Togarashi Spice

Soft Rolls and Butter

MENU V

Strawberry, Avocado, and Kale Salad
Lime-Poppyseed Dressing

Chickpea, Sundried Tomato and Basil Vegetarian “Meatballs”

Zucchini and Squash Noodles with Garlic, Olive Oil and Chili Flakes

Roasted Vegetables and Fresh Mozzarella on Focaccia
with Herb Infused Olive Oil

Sweet Corn and Poblano Pudding
Cilantro Cream

Quinoa with Apricots, Pistachios, Mint, Cilantro, and Lemon
Vinaigrette

MENU VI

Mixed Greens
Corn, Tomato, Black Beans, Red Onion, Cilantro-Lime Vinaigrette

Smoked Beef Brisket
Served Sliced, with Horseradish Crème Fraiche and Barbeque Sauce

Peach Barbeque Glazed Grilled Chicken Breast

Baked Macaroni and 3 Cheeses

Grilled Asparagus
Lemon Zest and Crispy Shallots

Soft Rolls and Butter

MENU IV

Mixed Greens
Pears, Chèvre, Toasted Almonds, and White Balsamic Vinaigrette

Pepper Crusted Bistro Beef Medallions
Mushroom and Whole Grain Mustard Ragout

Chicken Piccata with Lemon
Italian Parsley, Capers, and White Wine

Sour Cream and Chive Mashed Potatoes

Roasted Baby Carrots and Pearl Onions

Soft Dinner Rolls and Butter

MENU V

Caesar Salad
Romaine Lettuce, Shaved Parmesan, Garlic Croutons, Caesar Dressing

Pan-Seared Salmon Fillet
with Lemon-Dill Beurre Blanc

Grilled Chicken Breast
with Basil Cream

Orecchiette Pasta with Peas
Mushrooms, Bacon and Parmesan Alfredo Sauce

Broccolini
with Smoked Paprika, Almonds and Olive Oil

Herb Focaccia and Olive Oil

MENU VI

Savory Pies in Two Styles:
Lentil and Vegetable Curry

and

Wild Mushroom, Caramelized Onion, and Fontina Cheese

Roasted Cauliflower and Baby Carrots

Baby Kale
Roasted Butternut Squash, Grafton Village White Cheddar, Almonds and Lime Olive Oil

Toasted Israeli Cous Cous
Fennel, Grilled Red Onions, Lemon Vinaigrette

Soft Dinner Rolls and Butter

MENU IV

1st Course

Romaine with Roasted Beets
Red Onion, Candied Walnuts, Goat Cheese,
Herb Vinaigrette

2nd Course

Grilled Beef Tenderloin
Caramelized Sweet Onion Sauce

Seared Sea Bass
Smoked Shrimp Butter

Citrus Glazed Carrots

Yukon Gold Potatoes
Crushed with Olive Oil and Herbs

Freshly Baked Soft Rolls with Butter

MENU V

1st Course

Mixed Baby Greens
with Dried Cranberries, Candied Pecans,
Gorgonzola Blue Cheese, Champagne Vinaigrette

2nd Course

Choice of:
Pepper Crusted Bistro Beef
Mushroom-Red Wine Sauce

-or-

Roasted Sea Bass
with Smoked Tomato and Herb Beurre Blanc With Roasted
Broccolini and Yukon Gold Mashed Potatoes

Freshly Baked Soft Rolls with Butter

MENU VI

1st Course

Mixed Baby Greens
Pears, Chèvre, Toasted Almonds, White Balsamic Vinaigrette

2nd Course

Mushroom and Asiago Stuffed Chicken Breast
Sundried Tomato Sauce

Green Beans
Sautéed with Shallots and Garlic in Nutmeg Brown Butter,

Parmesan Potato Gratin

Freshly Baked Soft Rolls with Butter

Your guests select and mix their own toppings into the following offerings. Typically served with stemless martini glasses.

Standard Bar Based on Consumption

A Sharper Palate can provide all of the alcoholic and nonalcoholic beverages and mixers that you may need for bar service to include: Tito’s Vodka, New Amsterdam Gin, Dewar’s Scotch, Bacardi Rum, Jim Beam Bourbon, Domestic and Imported/Craft Light, and Regular Beers, Red and White Wines, Assorted Sodas, Soda and Tonic Water, Juices, Bloody Mary Mix and Sour Mix with beverage charges based on consumption.

Drinks Would Be Priced as Follows:

• Highballs $7.00 per drink
• Wine $28.00 per bottle
• Imported Beer/Craft Beer $4.75 per bottle
• Domestic Beer $3.75 per bottle
• Sodas $1.50 per can

You may choose to provide your own alcohol and A Sharper Palate can provide Assorted Sodas, Soda and Tonic Water, Juices, Bloody Mary Mix, and Sour Mix for a per person rate based on the duration of your event.

Please note that if you are providing all alcoholic beverages for the event, A Sharper Palate will require a copy of your
ABC license two weeks prior to the event. Please contact the Virginia Dept. of Alcoholic Beverage Control (804) 213-
4400 or access their website: www.abc.state.va.us to obtain your license. Please confirm with your selected venue whether additional alcohol liability insurance will be required in addition to providing a one day ABC license. You will need to make arrangements to have all alcohol products delivered to the venue, (2-3) hours prior to the event time and secure transportation for the leftover product at the conclusion of the event.

If you choose to provide all beverages and mixers (alcoholic and non-alcoholic), A Sharper Palate can provide Coolers, Ice, Bar Equipment, and Bar Fruit for $75.00 per bar.

Some additional beverage options to consider are Specialty Cocktails/Signature Beverages, Coffee, Iced Tea, Lemonade,
Fruit Infused Water, Hot Cider, Hot Chocolate, Champagne or Cider Toast.

Please inquire about additional beverages you do not see listed.

Labor:
Labor is dependent on many variables such as final menu selection, logistics, event format and size. Labor is calculated based on total event time (set up, event duration, break down, clean up and travel time) and on the number of staff members needed for a successful event. When we put together a customized proposal with your selected menu, we will include labor costs based on your menu.

Rentals and Service Equipment:
Delivering a successful event often entails providing a great deal of equipment or rental items. Often these items are tables, chairs, linens, china, glassware, flatware, chafing dishes, and portable cooking units. These rental costs will depend on the specific menu selection, the number of guests, and the event location, and will be calculated in your customized proposal for your convenience.

Customized Proposal:
Following your initial inquiry via telephone, email, or in-person, your coordinator will customize your event proposal based on your selected menu and the items above.

Event Review:
Upon receiving your proposal, your event coordinator will be available to make any necessary updates and ensure that our understanding of your event truly reflects your needs and vision. During our time with you, we will accomplish the following:

• Finalize the menu
• Discuss the logistics of the event
• Devise a floor plan to ensure a smooth flow
• Come up with a rain plan (if applicable)
• Determine an approximate timeline
• Choose colors and linens
• Discuss possible décor enhancements
• Review the kitchen and intended prep area needs
• Discuss special requests
• Determine rental needs i.e. china, tables, chairs, tents, etc.
• Decide on any outside services i.e. valet, flowers, entertainment, etc.

Contract:
Once all the details are specified, we will secure your event date upon return of a signed contract and a $500.00 deposit. Your initial deposit is for reserving your date only and does not lock you into a guest count or final menu. Event and menu updates can continue to be made along the way. We request a second deposit, 50 percent of the total fee, no later than 30 days prior to your event. Final balances are due 14 days prior to your scheduled event.