• Tentative meal count of 50. Final meal count will be provided to the selected caterer on March 20, 2026. (RSVPs are due, March 18, 2026.) • Linens and place setting service (to include preset water goblets) will be complete by 5:15 p.m. • Social: lemonade or similar beverage available at 5:15 p.m. at a beverage station. • Buffet style dinner served at 6 p.m. • Table service: provide chilled water carafe/pitcher per table to be placed prior to the start of the buffet. Staff must monitor and refill carafes throughout the meal. • Menu should include choices for vegetarian preferences. Dietary restrictions will be provided to the selected caterer on March 20. Provide detail as needed to describe the menu items. • Quote should include linen service: linens and place setting service. Cloth napkins for 50 people (tentative, adjust when RSVPs come in), tablecloths for all food service tables (rectangular 6 foot and 8-foot banquet tables available) and tablecloths for 12 dining tables (72” round tables). Linen color flexible, TBD. • Quote should a separate quote for light dessert choice(s) as an add-alternate option (example: assortment of cookies, bars, etc.). • Quote should include the use of reusable dinnerware and cutlery. • Staff should remain on-site to provide host services. • Clean up following the event, use on-site recycling, composting and trash bins as applicable. • Quote should include service charge, tax and gratuity. • Quote should include the time of day desired for set up/access to the kitchen on the day of the event. • Quote should itemize costs as follows: beverage station, buffet dinner, dessert, linen service & place settings, service fees & gratuity, tax, and total cost.
