Booking and Billing
We take a credit card to hold any main floor reservation for eight or more guests. This does not need to be the card used for payment and is only charged in the unlikely event of a last-minute cancellation.
We will present the table with one bill unless other terms have been arranged in advance. If you do plan to split a large party bill or separate specific items, please make sure the Catering Manager has all details before the date of your event. Please allow time at the end of your event for the servers to process cards, as splitting large bills on multiple cards can take 10-15 minutes. Full restaurant buy-outs require a signed contract and minimum purchase commitment in food and beverage.
Cancellation
We require 2 full weeks notice for any cancellation on a private room or pre-set menu without charge to the client. In the case of full cancellation, it is up to the discretion of the Catering Manager and Chef to determine what percentage of the bill is still owed. This can vary depending on how much ordering and preparation has already been done for your menu. Cancellations within 72 hours will be charged the full amount.
The final guest count given 24 hours in advance is the number that will be used to calculate your bill, so any reduction in party size must be communicated to the Catering Manager by the end of the previous business day (5PM Monday-Friday) to ensure no additional charges are incurred.
Menu Selection
Pre-set menu choices must be made one week prior to your event, as well as the near-final guest count, and list of guest allergies. The Catering Manager will work with you to ensure that all potentially risky ingredients are communicated to the kitchen in advance, and that your overall menu selection is one that best suits the majority of your guests.
Wine Selection
Pre-selection of wines and other beverages must be finalized 10 business days prior to your event. Each restaurant lists their available wines on their website, and can offer selections from that list, or take your guidance on style and price, and make skilled choices that best complement your food selections. Requests for specific wines or vintages not on the restaurant list must be made no later than 2 weeks in advance, and agree to a quantity purchase to ensure the restaurant does not absorb any unopened bottles.