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We offer three styles of catering for wedding receptions:  Stations, Buffets, or Plated.

STATIONS

Stations or islands are individual mini buffets, each with its own personality. Round or serpentine tables work best for this style of reception. Perfectly arranged cascades, overflowing appetizers, and elegant entrees create an eye catching masterpiece. We position the tables far enough apart so guests can walk around the entire table with plenty of room in-between.

Clients are more likely to request the stations presentation over a seated plated dinner. Reasons:
1.  Stations eliminate long buffet lines because plates are placed at each table, creating numberous starting points
2.  Stations promote socialization and a livelier atmosphere
3.  Guests may begin eating before the bride and groom arrive

Our most popular stations:

Meat Carving
Rounds of beef, honey ham, and roasted turkey are professionally carved.

Elegant Entrees
Broiled Pacific salmon, grilled sirloin strip, apple almond chicken, to name a few.

Seafood
Mounds of iced shrimp, colorfully displayed with lemon and lime wedges. Variety of sauces are offered garnished with fresh herbs.

Cascades
A bright and abundant display of fresh fruit, cheese, and vegetables cascading from various baskets and levels.

Pasta Bar
Such as angel hair, cavatappi, penne, bow-tie. Sauces are marinara, marinara with meat, Pesto, and white clam sauce.

Mashed Potato Bar
Hot, fluffy mashed potatoes served in cocktail glasses create a unique elegant presentation for a comforting favorite food. Various toppings add to the fun! For instance: herbed butter, sour cream, real bacon crumbles, chives, and pine nuts.

Appetizers
Favorites include: coconut shrimp, seafood souffle, sausage cassoulet, stuffed mushrooms with crab, baked brie, Parmesan artichoke, chicken salad cream puffs, salmon cakes.

Sweet Treats
Colorful fruit tarts, strawberries dipped in white and dark chocolate, flaky butterhorns, chocolate mousse in a champagne glass topped with whipped cream.

Finger Sandwiches
Herbed biscuits with honey ham and mesquite turkey, served hot or cold. Mini croissants or cream puffs with almond chicken salad. Yeast rolls served with thinly sliced beef tenderloin.

BUFFETS

Buffets work best for a diverse guest list, from the elderly to teenagers and children. The couple can select a menu that will be tempting to each of these groups. Well chosen, good tasting entrees and salads are smart selections. We often hear comments from guests who have been to other wedding receptions, where they enjoyed the food but their children would not eat anything they did not recognize. Our experience proves that guests want food on a buffet they are familiar with and a taste they associate with homestyle.

We estimate one full size chafer pan of an entree or side dish will feed 25 guests. Keep the selections for a buffet elegant, yet simple. Avoid foods that will be hard for your guests to handle, or be runny on the plate. Temperatures must remain steady on the buffet. Hot foods served piping hot, cold foods chilled.

We feel the secret to a beautifully presented buffet is to keep the food full and overflowing for each guest. To achieve this, we frequently exchange chafer pans before the last serving so that guests don't arrive to an entree or side item that looks picked over. Desserts can be place at the end of the buffet, or for larger receptions, at a separate table or island.

After the last guests are served, we place the chafer lids at an angle across the stand. This notifies guests that seconds are welcome. We will leave the buffet open for an additional thirty minutes. During this time period, our employees will clear plates and utensils off of tables that are finished. Then, we will clear the buffet, wipe off crumbs, and send the bulk of our employees back to unload at our kitchen. Bartenders, and other support staff will remain until agreed upon time.

Our recommendation is that the bride and groom should be the only guests who do not go thru the buffet line. Instead, we will present the couple with a plate of food when it is appropriate. The couple should decide ahead of time if they will eat a full meal or a quick bite. Sometimes the newlyweds are nervous and want to avoid eating until later. We always inform a couple beforehand that a basket of goodies will be placed in their car at the end of the reception. This is a terrific way for the hungry couple to relax and enjoy a late night snack.

PLATED MEALS

This style of reception is full service from wait staff to place settings. Often, the guests are older and few children will attend. Sophisticated entrees such as roast duck, broiled salmon, cornish hen and brandied veal are appropriate. Offering an alternative entree is a wise decision. A check box can be included with the invitation with the two entree selections. This way, an exact count can be ascertained thirty days in advance.

The amount of food to be prepared is calculated by the number of guest plus 15%. This calculation will allow for unexpected guests who failed to respond or guests that will bring an unexpected date. At a plated meal, it is rare that a guest will ask for a second entree.

Assigned place cards at each table should be set above the plate. We schedule one wait person to no more than three tables. Separate bussers, wine servers, and coffee servers are assigned 3 to 1 as well. The bridal couple is the focus. Once they are seated at the head table, an invocation will commence the start of the meal. We serve the head table first, followed by the immediate relatives, progressing back towards the kitchen.

We will place a small salad with dressing, rolls, butter, tea, and water at each table fifteen to twenty minutes before the event starts. If a seat remains unoccupied, we clear the setting. Each table will be presented with the plated meal at once. If a guest is slow to finish the salad, the entire table needs to wait to be served.

As each table finishes the meal, we clear the tables in the order they were presented with the food, starting with the head table first. If dessert is to follow, we will wait to serve until all guests at the table have completed their meal. Wine is offered with the meal, coffee is offered with dessert.

Designing & Pricing A Menu:  We will customize a menu based on your preferences and budget. We can do this over the phone or in person--whatever is most convenient to you! Prices are based on the number of selections you choose and the number of guests. A good starting estimate is $2.00 to $ 5.00 (shrimp and beef tenderloin) per person per appetizer selection. Estimate a minimum of $15.00 per person for a buffet and $25.00 per person for plated. Labor is an additional charge.

Contract:  Once the reception style and menu has been finalized, we will sign a contract. Listed in detail are the responsibilities of each party. The final cost should be a close estimation with the exact number figured at the conclusion of the reception. We will collect a deposit totaling 30% of the estimated cost.

We give every couple a copy of the contract and a copy of our wedding tips that we feel are helpful. We also ask each couple to take an extra copy of the wedding tips for each set of parents. This incorporates the parents into the planning process from the start and gives them an opportunity to attune to the general flow of the wedding reception. You don't want any surprised expressions the day of the wedding!

REHEARSAL DINNERS & BRIDAL LUNCHEONS

Entrees include your choice of one side selection:  baked, mashed, or dill potatoes, wild rice, almond green beans, lemon broccoli, warm cinnamon apples, buttered corn, glazed carrots.  A tossed salad may be substituted for one side item.  Rolls with butter are also included.  Drinks include your choice of coffee, tea, or soft drink.

Chicken Divine -- succulent breast of chicken layered with broccoli and a delicious sauce, topped with almonds and cheese
Chicken Cordon Bleu -- boneless breast of chicken filled with shaved ham, Swiss cheese, and rolled in lemon buttered bread crumbs, topped with a white wine sauce
Baked Salmon -- topped with herbed butter and baked to a light pink
Kentucky Hot Brown -- turkey and ham layered on toast with a cheese sauce, garnished with sliced tomatoes and bacon
Southern Style Fried Chicken -- tender breast of chicken pan fried to a golden brown 
Almond Chicken or Salad Platter -- two cocktail chicken salad croissants, served with fresh fruit, homemade muffin and honey butter
Smoked Turkey or Honey Ham Platter -- served on sourdough bread, with honey-Dijon pasta salad, chips, and corn muffin
Limestone Club Sandwich -- shaved turkey and ham with cheese, tomato, lettuce, bacon;  with red potato salad, chips, and corn muffin
Oriental Chicken Salad -- assorted greens with mandarin orange slices, tender chunks of chicken breast, garnished with almonds and tomato
Beef Tenderloin Salad -- bed of crisp iceberg lettuce with assorted fresh veggies, topped with thin strips of medium-rare tenderloin
Elegant Fruit Choice -- scoop of low-fat cottage cheese surrounded by juicy chunks of fresh fruit on a bed of lettuce
Portobello Chicken Sandwich -- grilled chicken breast topped with marinated portobello mushroom 
 
DESSERTS

New York Style Cheesecake, Tiramisu, German Chocolate Cake, Carrot Cake, Turtle Cheesecake, White Chocolate Cheesecake, Black Forest Cake, Derby Pie, Lemon Raspberry Cake, Chocolate Mousse Cake, Strawberry Shortcake with whipped cream, Cheesecake Tarts with fresh fruit 
 
ELEGANT APPETIZER SANDWICHES

Country Ham on Mini Biscuits -- served warm in a chafer, herb and cheese also available
Cocktail Croissants -- served with mesquite turkey, almond chicken salad, honey ham, seasoned roast beef or your choice
Seasoned Roast Beef -- served on a silver dollar roll with Parmesan peppercorn dressing
Almond Chicken Salad Cream Puffs -- delicate cream puffs make a beautiful presentation
Ham Crescents Honey Ham -- wrapped in a delicious pastry dough
Beef or Pork Tenderloin -- thinly sliced, served with butterflake rolls 
Colorful Pinwheels -- made with pineapple walnut cream cheese, or
delicious olive nut spread.
Limestone Club Sandwich -- grilled chicken or your choice of shaved meat on
focaccia bread with red, ripe tomatoes. 
 
HORS D'OEUVRES

Stuffed Mushrooms -- cheddar cream cheese, spinach, or crab meat
Seafood Souffle -- a Bluegrass Catering favorite, almonds and crab create a dipping delight
Maryland Crab Souffle -- Wonton flower cup filled with a blend of crabmeat, yellow corn and diced red pepper
Chicken Strips, Fingers, and Wings -- you don't have to be choosy, all are wonderful
Boneless Chicken Wings -- served with barbecue, asian or bourbon sauce
Buffalo Chicken Wrap -- garlic and herb flour tortilla filled with chicken, pepperjack cheese and hot sauce
Beef and Pineapple Kabobs -- grilled with a tangy Caribbean sauce, chicken is optional
Smoked Salmon -- elegantly arranged with toasted almonds
Salmon on toast points - smoked salmon topped with capers, red onion
Shrimp -- choose cocktail or jumbo, served on ice mounds with lemon and lime wedges
Shrimp w/pepperjack cheese -- wrapped with bacon this style of shrimp is served on a skewer warm in a chafer
Teriyaki Shrimp -- shrimp with a teriyaki ginger glaze, wrapped with hickory smoked bacon, served warm
Quiche -- always a favorite, we serve mushroom, spinach, or cheese
Asparagus in Fillo -- Tender asparagus tips with julliene red pepper wrapped in flaky fillo with creamy goat cheese and garnished with white sesame seed.
Rumaki -- chicken livers wrapped in bacon
Crab Cakes -- served with an orange remoulade sauce or, if you prefer, cocktail sauce
Baked Brie -- baked in a puff pastry, surrounded by crisp crackers; also ask for wild cherry or caramel topping
Mango & Brie in Fillo -- a tropical mixture of fresh mango, toasted macadamia nuts and brie in buttery fillo
Mini Chicken or Beef Wellington -- succulent meat layered in puff pastry with a hint of wine
Chicken Salsalito -- a blend of diced chicken and pepperjack cheese accented with jalapenos, salsa and sun dried tomatoes wrapped together in a firecracker shaped wonton.
Cheese or Sausage Puffs -- light, airy, elegant
Potato Skins -- topped with sour cream, melted cheese and chives
Mini Cheeseburgers -- cheeseburgers were first introduced to this country in Kentucky!  This wonderful mini burger is served on a roll with melted cheese, toppings on the side.
Parmesan Artichoke -- baked in a pastry dough with goat cheese
Spring Rolls -- mini rolls filled with vegetables, served crisp
Southwest Fajita Beef Eggroll -- fajita seasoned beef with black beans, cheddar, peppper jack cheese and salsa wrapped in an egg roll shaped chipotle flavored flour tortilla.
Meatballs -- served with a delicious bourbon sauce or barbecue
Fajita Wraps -- bite-sized fajitas; either chicken or beef
Mini Pan Pizza -- pepperoni, sausage, or cheese; nice complement for younger guests
Asiago & Pepperoni -- savory pastry shell baked with a three cheese blend of Asiago, Mozzarella & Romano with pepperoni
Vegetable or Smoked Chicken Quesadilla -- wrapped in a tortilla shell with cheese, served warm
Chicken & Bacon Quesadilla -- chicken with hickory smoked bacon, red & green peppers, and monterey jack cheese in a flour tortilla.
Spinach Con Queso Florets -- flower shaped wonton cup filled with a zesty spinach mixture, accented with diced jalapeno, onions and sour cream.  Garnished with yellow cheddar.
Water Chestnuts In Bacon -- water chestnuts lightly coated in breadcrumbs with cured bacon
Scallops In Bacon -- tender bite-sized scallops
Coconut Shrimp -- tail-on shrimp is coated with pineapple juice and coconut
Salmon Cakes -- chunks of salmon sauteed with diced potatoes and spices
Chicken & Goat Cheese -- spicy chicken and cool cheese wrapped in a mini corn tortilla
Pear & Brie -- a piece of pear, soft cheese, and almonds baked in phyllo
Beef or Chicken Sate -- beef tenderloin or chicken marinated with pineapple and peppers
Beef Hibachi -- succulent tenderloin bites served on a skewer, marinated in a honey sesame sauce.
Fresh Mozzarella -- served with sun dried tomatoes.
Salmon Mousse -- served with crisp crackers.
Smoked Salmon -- with a light peppery crust, drizzled with lime.
Domestic & Imported Cheese Blocks -- garnished with bunches of red and white grapes.
And much more!!! 

HOST BAR
 
Host pays for the number of drinks served at the menu price plus a service charge for bartenders, and a 6% Kentucky sales tax.  A minimum total is required for a Host Bar.  Premium Brands such as Makers, J&B, Smirnoff, Tanqueray are generally provided but you may suggest the brands that your guests enjoy.
 
Champagne Punch -- $45.00 per gallon (25 servings) 
Wine:  $4.00 per serving   
Mixed Drink:  $5.00 per serving
Domestic Beer:  $3.00 per can / $4.00 per bottle
Premium or Imported Beer:  $4.50 per can or bottle 

CASH BAR

Beverages are paid for by guests attending the function.  A service charge for bartenders and 6% Kentucky sales tax will be added to the price of each drink. An assurance of a minimum sale of one drink per person anticipated to attend -- not to be less than $100.00 in sales -- is necessary.  In the event this minimum is not reached, a charge for the difference will be billed.

Price per drink for brands such as Makers, Cutty Sark, J&N Smirnoff:  $4.00
Domestic Beer:  $3.00 per can / $4.00 per bottle
Premium or Imported Beer:  $4.50 per can or bottle 
House Wine:  $3.00
Soft Drinks:  $1.00 
 
SPLIT BAR

A combination of a Host and Cash Bar.  For instance, if you would like to treat your guests to the champagne toast, but would like a Cash Bar for additional drinks. 
 
NON-ALCOHOLIC BAR

Alcohol-free toasting beverages are available upon request.

Fruit Punch:  $1.00 per serving
Sherbet Punch:  $1.50 per serving
Coffee:  $1.00 per serving or $16.50 per gallon
Tea:  $1.50 per serving or $16.50 per gallon
Soft Drinks:  $1.00 per can or $1.25 per cup
Milk:  $1.50 per Half Pint
 
ADDITIONAL PRICES

Tables - 6 or 8 ft. banquet $20.00, 4 or 5 ft. rounds $20.00
Linens - Cloth $18.00
China, glassware, flatware estimate $6.00 per person
Elegant classicware disposables $2.00 per person
Service and Labor Charge estimate $25.00 per hour, per server
Ice Sculpture $350.00 - $500.00
Professional Balloon Decorating  
 
One Bartender per 50 guests is recommended. Bars will be set up on tables with table linens.  A 6% Kentucky sales tax and labor charge (based on style of service) will be added to your bill.  The next best step is to meet with us at our kitchen to organize the details and work out the prices.  Judy is our Wedding Coordinator and can be reached during the day at 859-231-7676.