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 [email protected] 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.
Let us travel the journey with you to help make your wedding day exceptional, stress-free, and above all, memorable.
- MICRO WEDDING PACKAGES
- SPRING/SUMMER BUFFET
- SPRING/SUMMER HEAVY HORS D’OEUVRES
- AUTUMN/WINTER BUFFET
- AUTUMN/WINTER HEAVY HORS D’OEUVRES
- PLATED & SERVED DINNER
Keep in mind that menus are typically made custom for each client and are subject to change.
Micro Wedding Packages PDF
Spring/Summer Buffet PDF
Spring/Summer Heavy Hors D’oeuvres PDF
Autumn/Winter Buffet PDF
Autumn/Winter Heavy Hors D’oeuvres PDF
Plated & Served Dinner PDF
“One cannot think well, love well, sleep well if one has not dined well.” – Virginia Woolf
Micro Wedding Packages
Each of these packages feeds 8-10 guests each. Each package also includes plasticware, serving utensils, and hard disposable platters and bowls for food items. Delivery and Tax in addition to package prices.
Charcuterie
Below package $275.00
Soppresatta, Capicola, Bresaolo, Prosciutto, Mobay, Gorgonzola, Fontina and Taleggio, Dried Fruits, Assorted Olives, Pickled Vegetable Giardiniera, Hummus, and Pita Crisps
Grilled Baby Red Peppers, Grilled Eggplant, and Roasted Zucchini and Squash,
Roasted Red Pepper Aïoli, Artichoke Relish, Fig Mostarda, Assorted Nuts, Gourmet & Gluten-Free Crackers, Fresh Cut Fruit Display
Hors D’oeuvres with Desserts
Below package $250.00
Stilton, Pear and Walnut Savory Cheesecake & Assorted Domestic and Imported, Hard and Soft Cheeses, Gourmet Crackers, and Seasonal Fruit Garnish
Vegetable Garden Spring Rolls, Cashew Ginger Sauce
Skewered Citrus Marinated Chicken, Basil Emulsion
Pepper Crusted Bistro Beef served sliced with Horseradish Crème Fraîche, Pommery Mustard Sauce and Soft Rolls
Grilled Marinated Shrimp, Ancho Chili Cocktail Sauce
Pastry Chef’s Assorted Miniature Desserts
Hors d’Oeuvres & Spreads
Below package $250.00
Spinach and Artichoke Dip with Hungarian Paprika, Pita
Vegetable Crudité, Roasted Red Pepper Hummus, Pimento Cheese
Herb Goat Cheese and Pistachio Ball, Gourmet Crackers
Lemongrass Chicken Garden Rolls, Vietnamese Dipping Sauce
Naam Marinated Beef Skewers
Prosciutto and Arugula on Focaccia Squares, Herb Infused Olive Oil
Butlered Hors d’ oeuvres
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.
Beef
Beef Tenderloin on Grilled Flatbread
with Shaved Asparagus, Manchego Cheese and Lemon Olive Oil
Miniature Hamburgers
with Cheddar Cheese and Herb Aïoli
Blackened Beef Tenderloin
Arugula Pesto and Roasted Red Peppers Crostini
Carpaccio of Beef, Dijon and Caper Sauce,
Shaved Parmesan, French Bread Crisps
Pork
Miniature Pulled Pork BBQ Sandwiches
with Carrot Ginger Slaw
Mushrooms
Stuffed with Italian Sausage and Fontina Cheese
Grilled Pork Satays
with Peanuts, and Scallion-Ginger Dipping Sauce
Prosciutto, Asparagus, Caramelized Onion
and Goat Cheese Crostini
Tea Sandwich of Pimento Cheese,
with Virginia Ham, Bread and Butter Pickles
Poultry
Tea Smoked Duck Breast
with Edamame Puree and Radish Sprouts on Crispy Sticky Rice Cakes
Turkey Meatballs
Honey-Chipotle Sauce, Cilantro, and Scallions
Chicken, Leeks, and Feta in Phyllo Cups, Green Olive Relish
Fried Buffalo Chicken Slider
with Blue Cheese Sauce
Miniature Fried Chicken and Waffles
with Maple Cayenne Butter
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
Spring/Summer Buffet Dinner Menus
MENU I
Mixed Baby Greens
Strawberries, Cucumbers, Almonds, Chèvre, Champagne Vinaigrette
Salmon Cakes, Herb Butter Sauce
Citrus Marinated Chicken Breast
Served Sliced, Basil Sauce
Orecchiette Pasta
Roasted Fennel, Red Peppers and Garlic, Italian Parsley, Pecorino Romano, Lemon Vinaigrette
Roasted Asparagus, Mushrooms, Carrots, Bell Peppers, Zucchini and Yellow Squash
Soft Rolls and Butter
MENU II
Mixed Baby Greens
Tomatoes, Cucumbers, Carrots and Peppercorn Ranch Dressing
Hickory Smoked Pulled Pork and Pulled Chicken Barbeque Barbeque Sauces, Vinegar Sauce, Hot Sauce, and Martin’s Potato Rolls
Cole Slaw
Traditional Potato Salad
Green Bean and Roasted Red Pepper Salad
Apple Cider Vinaigrette
MENU III
Pepper Crusted Bistro Beef
Served Sliced, Chimichurri Sauce
Herb Roasted Chicken Breast
Served Sliced, Sweet Onion Mustard
Caesar Salad
Romaine Lettuce, Shaved Parmesan, Garlic Croutons, Caesar Dressing
Farfalle Pasta
with Tomatoes, Fresh Mozzarella, Cucumbers, Basil and Red Wine Vinaigrette
Watermelon, Feta, and Mint Salad
Balsamic Reduction
Herb Focaccia and Olive Oil
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
Spring/Summer Stationary Hors d'Oeuvres
MENU I
Assorted Imported and Domestic
Hard and Soft Cheeses, Gourmet Crackers, Flatbreads and Seasonal
Fruit
Vegetable Crudité
Roasted Red Pepper Hummus, Garlic Pita Crisps
Roasted Bistro Beef
Served Sliced, Sri Racha Mustard Sauce and Soft Rolls
Spice Rubbed Pork Loin Skewers
Tarragon and Aleppo White Sauce
Roast Turkey and Spiced Apple Sauce on Soft Rolls
Grilled Shrimp
Cocktail Sauce
MENU II
Crab, Shitake and Sundried Tomato Savory Cheesecake and
Assorted Cheeses, Gourmet Crackers, Flatbreads and Seasonal Fruit
Vegetable Sushi Rolls
San Bai Su Dipping Sauce
Yakitori Chicken Breast
Served Sliced, Plum Barbeque Sauce and Soft Rolls
Skewered Japanese Pork Barbecue
with San Bai Su Dipping Sauce
Pickled Napa Cabbage
Daikon Radish, Carrots, Spring Onions and Shiitakes
Fried Black Tiger Shrimp
with Basil and Red Onion, Sweet and Spicy Dipping Sauce
MENU III
Ancho Chili and Aged Monterey Jack Savory Cheesecake and
Assorted Cheeses, Gourmet Crackers, Flatbreads and Seasonal Fruit
Southwestern Vegetable Presentation
with Avocado Aïoli
Marinated Bistro Beef
Served Sliced, Cilantro Cumin Crème Fraîche and Soft Rolls
Skewered Honey-Chipotle Chicken Breast
with Key Lime Dipping Sauce
Smoked Pork, Queso Fresco and Cheddar Quesadillas
Roasted Tomatillo Salsa Verde
Spicy Tequila Cured Salmon
Serrano Pepper Salsa, Yellow Corn Tortilla Chips
MENU IV
Mixed Greens
Baked Brie en Croute with Raspberry Preserves
Assorted Cheeses, Gourmet Crackers, Flatbreads and Seasonal Fruit
Roasted Asparagus and Portobello Mushrooms
Balsamic Vinaigrette
Herb Crusted Lamb Chops
Smoked Chicken Breast
Served Sliced with Honey Dijon Sauce and Soft Rolls
Norwegian Salmon Gravløx
Cured with Black Pepper, Fennel and Aquavit
with Smoked Onion Cream and Rye Croutons
MENU V
Broccoli, Bacon and Cheddar Savory Cheesecake and
Assorted Cheeses, Gourmet Crackers, Flatbreads and Seasonal Fruit
Roasted Seasonal Vegetables
Roasted Red Pepper Aioli
Beef and Mushroom Meatballs
Green Peppercorn Sauce
Peach Barbecue Glazed Chicken Breast
Country Ham Biscuits
with Honey Mustard Butter
Bay Shrimp Salad
Celery, Sweet Peppers, Herb Dressing and Soft Rolls
MENU VI
Vegetable Primavera Dip with Pita Chips
Mediterranean Vegetable Crudité
Roasted Red Pepper Hummus, Olives and Focaccia Crisps
Savory Strudel of Wild Mushrooms
Leeks and Ricotta with Tomato Emulsion
Falafel, Roasted Garlic and Tomato Sauce
Grilled Eggplant, Halloumi and Pesto Sliders
Crispy Parmesan Polenta
with Oven Dried Tomato-Basil Relish
Autumn/Winter Buffet Dinner Menus
MENU I
Hickory Smoked Pulled Pork and Pulled Chicken Barbeque
Cole Slaw, Barbeque Sauces, Vinegar Sauce, Hot Sauce
and Martin’s Potato Rolls
Mixed Greens
Tomatoes, Cucumbers, Carrots, Peppercorn Ranch Dressing
Macaroni and Cheese
Sautéed Green Beans and Shallots
MENU II
Romaine Lettuce
Sun-Dried Cranberries, Candied Walnuts, Blue Cheese
Balsamic Vinaigrette
Seared Rockfish
Creamed Leeks and Spinach
Red Wine Braised Beef Brisket
Served sliced, with Caramelized Onions and Mushrooms
Wild Mushroom Risotto
Roasted Winter Squashes with Hazelnuts and Tarragon Oil
Soft Dinner Rolls and Butter
MENU III
Mixed Greens
Roasted Apples, Candied Pecans, Grapes, Apple Cider Vinaigrette
Pepper and Garlic Marinated Bistro Beef
Served Sliced, with Caramelized Onion, Roasted Red Pepper and Thyme Compote
Roasted Herb Marinated Chicken Breast
Served Sliced with Sundried Tomato Aïoli
Fregola Sarda
Baby Kale, Roasted Red Onions, Pecorino Romano, and Lemon
Vinaigrette
Roasted Broccolini
Crispy Shallots, Extra Virgin Olive Oil
Soft Dinner 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
Autumn / Winter Stationary Hors d’oeuvres
MENU I
Presentation of Assorted Fine Domestic and Imported Cheeses
Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnishes
Roasted Vegetable Presentation
Cauliflower, Broccolini, Yellow and Red Beets, Celery Root,
Parsnips, Carrots and Button Mushrooms, Extra Virgin Olive Oil
Mayonnaise
Pepper Crusted Bistro Beef
Served Sliced with Horseradish Crème Fraîche,
Pommery Mustard Sauce and Soft Rolls
Skewered Maple Glazed Pork Loin
with Spiced Apple Sauce
Roasted Turkey on Sweet Potato Biscuits
with Cranberry Walnut Butter
Grilled Shrimp with Cocktail Sauce
MENU II
Baked Brie en Croûte
Gourmet Crackers, French Bread, Seasonal Fruit & Candied Pecans
Broccoli, Cauliflower, and Cheddar Savory Pies
Smoked Beef Brisket
Served Sliced with Horseradish Crème Fraiche,
Barbeque Sauce and Soft Rolls
Skewered Almond Crusted Chicken Breast
Spicy Honey Yogurt Sauce
Country Ham Biscuits
with Honey Mustard Butter
Hot Crab and Artichoke Dip
with Garlic and Paprika Crostini
MENU III
Apple, Bacon and Gorgonzola Savory Cheesecake
Gourmet Crackers, Flatbreads, and Seasonal Fruit Garnishes
Spinach and Artichoke Dip
Roasted Garlic Pita Crisps
Black Currant Glazed Pork Tenderloin
Served Sliced with Tart Apple Jam and Soft Rolls
Roasted Bistro Beef Roasted
Red Pepper and Shallot Mayonnaise
on House Made Bread
Skewered Thyme and Rosemary Marinated Turkey Breast
Cranberry-Orange Dipping Sauce
Molasses Cured Salmon Gravløx
With Fennel Mustard and French Bread Crisps
MENU IV
Tofu and Red Miso Dip
with Soy and Sesame, Japanese Chili Powder and Rice Crackers
Skewered Yakitori
Ponzu Dipping Sauce
Naam Marinated Beef Skewers
Vegetable Spring Rolls
Cashew Ginger Sauce
Pork Belly Bao Buns
Pickled Vegetables, Szechuan Hoisin Sauce
Pickled Napa Cabbage
Daikon Radish, Carrots, Green Onions and Shiitakes
Steamed Dumplings
Soy Sauce and Scallion-Ginger Sauce
action stations
For added flair, you may choose to add an active cooking station to your menu for an additional charge or substitute for one or more buffet items. A Chef (or Chefs) is required to man these stations. Services and rentals will be priced additionally.
Roast Meat Carving Station
A Chef carves one or more of the following options you pre-select for your guests:
Roasted Beef Tenderloin, Smoked Beef Brisket, Top Round of Beef, Apple Brined Roasted Pork Loin, Honey Ham, Slow Roasted or Smoked Turkey Breast or Leg of Lamb
Each served with appropriate sauces and soft rolls
Oyster Bar
A Chef shucks fresh Chesapeake Bay Oysters for the guests. Served with Traditional and our Spicy Ancho Cocktail Sauces, Mignonette, Hot Sauce, Lemons, and Saltines.
Other specialty Atlantic or Pacific Oysters are available, please inquire with the sales staff.
Medallions of Beef Tenderloin Action Station
A Chef sautés Petite Medallions of Beef. Served with Lobster-Tarragon Butter and Soft Rolls.
Blue Crab Sauté Action Station
A Chef sautés Jumbo Lump Blue Crab, Sweet Corn, Shallots and Grape Tomatoes with White Wine and Tarragon Butter served with Crostini
Lump Blue Crab Cake Action Station
A Chef sautés Virginia Crab Cakes. Served with Sun-Dried Tomato Chipotle Aïoli, Soft Rolls and Lemons
Scallop and Crab, Lobster or Crayfish Mousse Cake Action Station
A Chef sautés delicate Scallop and Chive Mousse Cakes. Served with Lemon Dill Aïoli, Soft Rolls, and Lemons.
Please select crab, lobster or crayfish to enhance the mousse.
Atlantic Salmon Cakes Action Station
A Chef sautés Salmon Cakes with Capers and Herbs served over Salad of Jicama, Cucumber, and Pickled Red Onions.
Gulf Shrimp Cake Action Station
A Chef sautés Chili, Lime, and Scallion Shrimp Cakes. Served with Ginger-Coconut Sauce, Cilantro, and Crispy Plantains.
Chesapeake Oyster Sauté Action Station
A chef sautés Oysters with Country Ham, Caramelized Onion, and a Corn and Tarragon Puree, served with Crostini, Hot Sauce on the side.
Seafood Sautee Action Station
Pan-Seared Rockfish with Chef’s Sauté of Crab, Corn & Tarragon, Served Over Yukon Gold Pomme Puree, Topped with a Sweet Shallot Sauce.
“Guest’s Choice” Stations
Your guests select and mix their own toppings into the following offerings. Typically served with stemless martini glasses.
Mashed Potato Bar
Creamy Mashed Potatoes Served with Guest’s Choice of Whipped Butter, Sour Cream, Broccoli, Chives, Apple Wood Smoked Bacon, Cheddar and Fontina Cheese.
Sweet Potato Bar
Whipped Sweet Potatoes Served with Guest’s Choice of Butter,
Brown Sugar, Toasted Pecans, Cinnamon, and Marshmallows
Mac n’ Cheese Bar
Three Cheese Macaroni Served with Guest’s Choice of Smoked Ham, Apple Wood Smoked Bacon, Scallions, Broccoli, Tomatoes and Cheddar Cheese
White Corn Grits Bar
Local Byrd Mill Stone Ground Grits Served with Guest’s Choice of Apple Wood Smoked Bacon, Chorizo, Cheddar and Manchego Cheese, Sautéed Bell Peppers and Scallions.
Risotto Bar
Arborio Risotto Served with Guest’s Choice of Apple Wood Smoked Bacon, Chorizo, Chicken Sausage, Sautéed Mushrooms, Caramelized Onions, Roasted Red Peppers, Parmesan, and Fresh Basil.
Ceviche Bar Trio
Calamari Ceviche: Jalapeno, Lime, Tomato, Cilantro, and Lemon Olive Oil, Crispy Taro Chips
Bay Scallop Ceviche: Citrus, Pineapple, Red Onion, Chili Oil, Toasted Coconut, Spicy Flour Tortillas
Gulf Shrimp Ceviche: Lemon, Lime, Scallions, Ginger, Crispy Plantain Chips
Plated & Served Dinner
MENU I
1st Course
Mixed Baby Greens
Raspberries, English Cucumbers, Roquefort,
White Balsamic Vinaigrette
2nd Course
Filet Mignon in a Red Wine Sauce
Sautéed Virginia Crab Cake
Roasted Asparagus
Wild Mushroom Risotto
Freshly Baked Soft Rolls with Butter
MENU II
1st Course
Salad of Frisee and Baby Lettuces
Sunflower Seeds, Peppered Chèvre, Red Grapes, House Vinaigrette
2nd Course
Filet Mignon
with Oyster Mushroom Demi-Glace
Baked Salmon
Over Braised Creamy Leeks, Broccolini, Wheat
Berry and Rice Pilaf
Freshly Baked Soft Rolls with Butter
MENU III
1st Course
Baby Bibb Lettuce
Grilled Red Onion, Avocado, Oranges, Toasted
Walnuts, Blood Orange-Black Pepper Vinaigrette
2nd Course
Choice of:
Roasted Chicken Breast
with Red Pepper Sauce
– or –
Seared Rockfish
Lemon-Caper Beurre Blanc with Roasted
Asparagus and Brown Rice Pilaf
Freshly Baked Soft Rolls with 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
Beverage Options
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.
EVENT INFORMATION
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.