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Weddings · plan by style

Every wedding question, answered straight.

White-linen rounds set for a reception on a farmhouse lawn

The questions below come from thirty years of wedding calls, answered the way Mike answers the phone: directly, with the printed prices attached. Anything not covered here is one quote form away from an answer.

The questions, straight

What does wedding catering cost?

The board is public: the tri-tip-and-lasagna Wedding Special at $27.99 per person, boards from $17.99 casual to $38.99 for lamb, filet and lobster at market price. Sides work on a choice-of-three system, and every package includes bakery bread, deluxe plasticware, and tables with covering for the serving area. Tax, labor, and gratuity ride on top, spelled out in the quote.

How do we lock our date?

A 25% deposit confirms it; until then every date is tentative. Summer Saturdays can book close to a year out, so the deposit conversation is worth having early even if the menu is not final.

When do we give the final guest count?

Ten days before the wedding. That guarantee is what the food order, the staffing, and the invoice are built on. Before it, adjust freely; counts always wobble and the kitchen expects it.

Can guests with dietary needs eat well?

Yes, by design: the Wedding Special's lasagna comes meat or vegetarian, the sides list runs deep in meatless options, gluten-free needs get planned plates, and named allergies are handled in the plan rather than improvised at the buffet.

Do you serve plated dinners or only buffets?

The house specialty is the staffed buffet with carving station, which is what the published prices describe. Small formal gatherings can be served with plated-style attention; say so in the quote conversation and it gets planned honestly.

Will you travel to our venue?

Almost certainly: the service footprint covers roughly 150 miles of mountains and valleys, all of Tahoe included, and a hundred towns on this site have their own wedding pages. Travel is priced plainly in the quote, never discovered on the invoice.

What about the bar?

The nine-tap Mobile Pub arrives staffed and stocked with beer, wine, champagne, cocktails, and non-alcoholic pours from its printed menu, wherever the venue's alcohol rules allow. It shares the calendar with the kitchen, so ask early.

Can we taste the food before booking?

Five days a week: the deli at 6550 Longley Lane serves the same kitchen's cooking Monday through Friday. Order the tri-tip, judge for yourself, and bring questions about specific wedding dishes to the menu conversation with Mike.

Do you handle setup and cleanup?

Yes. Tables and covering for the food service area come with every order, the crew sets the line, staffs it through dinner, and breaks it down quietly while the dance floor fills.

What happens to the leftovers?

They are yours; the food was bought for your guests. The crew packs what remains before leaving, and wedding leftovers have a way of making the day-after brunch better.

Can the food truck do our wedding?

Yes, and it does regularly: the whole dinner grilled on site, or a late-night round after a buffet. It pairs naturally with the Mobile Pub for outdoor venues with no kitchen at all.

How fast do you answer wedding inquiries?

Usually the same business day, and couples say so in public reviews. Speed is part of the reputation; ghosting is the other caterers' specialty.

Helpful next: Wedding pricing · All 100 wedding towns · Venue guides

All wedding styles: Lake Tahoe Weddings · Barn & Ranch Weddings · Backyard Weddings · Winter Weddings · Rehearsal Dinners · Day-After Brunch · The Cocktail Hour · Buffet vs. Plated · The Mobile Pub at Weddings · Tasting the Food First · Wedding Menu Directions

Your date is the only thing we can't restock.

Tell Mike the day, the place, and the headcount. Real per-plate prices come back, usually the same business day.

Check Your Date