Buffet, Cocktail Reception, Family Style, French Service, Hors d'oeuvres - Displayed, Hors d'oeuvres - Passed, Plated, Stations

Limited Bar, Open Bar

Champagne Toast, House Beer, House Wine, Premium Liquor

African, American (New), American (Traditional), Asian, British, Cajun, Caribbean, Chinese, Creole, Ethiopian, French, German, Indian, Italian, Japanese, Korean, Latin American, Mediterranean, Mexican, Middle Eastern, Pan-Asian, Polynesian, Southern, Southwestern, Spanish, Thai, Vietnamese

Gluten Free, Kosher, Lactose Free, No Pork, Organic, Vegan, Vegetarian

1000

Wedding Guide
to
Aaron Jonas Catering
Aaron Jonas Catering
434 Payran Street, Suite A
Petaluma, CA 94952
www.aaraonjonascatering.com
(415)846-9565
info@aaronjonascatering.com

Guests may not remember your flowers, but trust us, they’ll remember the food. That is why our goal at Aaron Jonas Catering is to serve your guests delicious and creative foods they will rave about for years to come; all while staying within your budget.
Our catering company has many different options for what we offer. This packet is to help you decide what will work best for your reception needs.

Knowing the meal you plan to serve is the most important. The time your reception is held can determine the type of meal to serve your guests. Most often wedding receptions are held during dinner time, but there may be occasions where breakfast, brunch, lunch, tea, cocktail, or desert foods are more appropriate. There may also be a situation where a combination of the above types are desired. For example, if you’re reception begins at 4 pm and ends at 11 pm then you may want to include cocktail, dinner, and dessert foods (maybe even a late night snack) in your menu.

Once you have selected your meal(s) then you can think about the way you want your menu items served to your guests. At Aaron Jonas Catering we offer 4 types of food service:

Sit down - All guests are seated and each course is brought directly to your guests at their tables. We find this style of service to be a more traditional and formal way of serving. Your guests will be relaxed and at ease knowing that their meal will be brought to them. This type of service will allow more time for table mates to converse without having interruptions.
Buffet - A buffet station is set up in the banquet room where your guests will have an opportunity to serve themselves with the dishes provided. This is a casual serving style and allows your guests to pick and choose the amount and types of food for themselves. We find that guests are greatly entertained with this process of self food service.
Family Style - This style combines the benefits of both sit down and buffet service. Portions of food will be placed in the center of each table where your guests can help themselves to the assorted menu items you’ve selected. This is a fun and unique style for food service that encourages interaction among the members of each table.
Tapas Style - These are smaller portions of food served throughout the evening so that your guests may enjoy more socializing. Think of this as ‘heavy appetizers’. They can be served sit down, buffet, family style or passed throughout the evening. We find this to be a great style for shorter receptions or for guests who prefer to be up and moving.
There are pros and cons to each of the above food service types. Knowing what your guests’ likes and dislikes are will help tremendously when considering your options. Of course cost and budget will play a role as well. Aaron Jonas Catering is happy to consult with you at any time to answer any questions you may have and help with your decision making.

The next step is to choose your menu. This is the fun part. Included in this packet are some sample menus. This is to give you an idea of the range of food items we offer. We also like to work with our clients and integrate family favorites along with their personal touches to make the dining experience more special. Most typically our menus will include:
- Three different appetizers
~ There will be enough appetizers for each guest to enjoy 3-4 units of each item, totaling 9-12 apps. per guest.
~ Usually served as passed items at the beginning of the reception
- Salad
- Entree
~ Generally three options are selected (ie., Chicken, Salmon, Prime Rib)
~ Sides include a starch (rice, potatoes, polenta, etc) and seasonal vegetables
~ Vegetarian, vegan, kosher, or special needs plates must be arranged well in advance.

After you’ve consulted with Aaron Jonas Catering we will send you a proposal which will include the menu items selected, the services included, and pricing. (In this packet we have enclosed a mock proposal.) The following is what usually is included in our pricing:

- Servers
- Service Ware (buffet platters, chaffers, buffet tables, water pitchers, etc.) - Floral pieces for buffet and food platters
Other rentals or reception requests will be charged in addition. These items can include but are not limited to the following:

Dining Tables Linens Chairs Dinnerware Flatware Bartenders Bar Service items Beverages DJ Wedding Cake Tents Centerpieces Glassware Valet Attendants PA System
Aaron Jonas Catering has collaborated with local venders so that we can offer all-in-one wedding packages at a discounted rate. These packages will include a professional photographer, DJ, florist, bartender, wedding cake, and all necessary rentals in addition to our catering. Please inquire within for further details about these arrangements. SAMPLE MENUS
~Maui Fusion~

Bourbon Glazed Pulled Pork On Corn Cake Rounds
Ceviche De Pescado Shooters

Grilled Artichokes or Asparagus with Chipotle Lime Aioli

Peruvian Style Beef-Kebabs
With Grilled Onions & Zucchini

Pan Seared Mahi Mahi over Jasmine Rice
Fresh Papaya Mango Salsa

Organic Mixed Green with Ginger Citrus Vinaigrette

~Cajun Creation~

Bourbon Glazed Pulled Pork On Corn Cake Rounds

Warm Sourdough Bread & Chili Corn Bread Baskets with Garlic Chive Butter

Grilled Artichokes or Asparagus with Chipotle Lime Aioli
Spicy Roasted Red Yukon Potato

Cajun Rubbed & Grilled Tri Tip Steak

Steaming Cajun Shrimp and Crab Boil

Organic Butter Lettuce Salad with Louis Dressing

~Mediterranean~

Crostini with Sun-dried Tomato & Goat Cheese Mousse
Spiced Lamb & Pine Nut Triangles

Curried Butternut Squash Soup with Crème Fraiche
Indian Corn and Cauliflower Soup with Julienned Mint

Cucumber, Tomato & Red Onion Salad with Fresh Greek Feta
Spinach Salad with Goat Cheese, Cranberries & Spiced Walnuts

Rosemary & Olive Oil Grilled Chicken
Moroccan Lamb Tagine with Apricots & Seasonal Vegetables

~Heavy Thai Appetizers~

Grilled Lemon-grass Chicken Satay with Spicy Peanut Sauce

Ahi Tuna Tar Tar with Tropical Mango and Papaya Salsa on Wonton Crisp

Coconut and Panko Prawns with Red Curry Dipping Sauce

Thai Chicken Lettuce Cups in Organic Butter Lettuce Leaves

Grilled & Glazed Tofu Skewers with Sweet Chili Sauce

~Best Of Italy~

Grilled Garlic Prawns with Arugula Pesto Aioli
Heirloom Tomato Bruschetta with Fresh Basil

Verona Mixed Green Salad with Candied Pecans, Sliced Pear and Crumbled Blue Cheese
with Lemon Tarragon Vinaigrette
Classic Caesar Salad with Garlic Crostini

Seared Organic Chicken Breasts with White Wine Lemon-Caper Pan Sauce
Grilled Wild Salmon with Arugula Pesto Sauce
Fresh Pasta with Light Tomato Sauce, Fresh Basil and Parmesan Cheese

Steamed Seasonal Vegetables
Artisan Bread Selection with Herbed Shallot Butter

~Napa Style~

Sweet Potato Cakes With Caviar & Crème Fraiche
Grilled or Panko Fried Coriander Prawns

Butternut Squash Soup with Browned Butter and Garlic Crostini Spears

Sliced Duck Breast Crepe with Cranberry Glaze and Chive Crème Fraiche
Maiche Green Salad with Fennel Spiced Pecans, Point Reyes Blue and Tarragon Vinaigrette

Prime Rib with Dijon Mustard Au Jus
Individual Potato and Caramelized Fennel Gratin’s & Roasted Vegetables

Molten Chocolate Cake Injected with Muscat of Hamburg Wine

Aaron Jonas Catering (Mock Proposal)

Event Date: December 12th, 2012

Client: Brenda Bride and Gary Groom

Contact: Brenda Bride
Email: bbride@wedding.com
Phone Number: 123-456-7890 cell, 888-888-8888 work

Project title: Winter Wedding Reception
Project description: Fall/ Winter Buffet
Number of Guests: 100
Event Location: Reception Hall, 1234 Main St., City, CA 90000
Time: 5pm - 11pm

Description Quantity Unit Price Cost Sample Menu Only 100 $ 48.00 $ 4,800.00
Staffing (Included) Bar Tenders (Included)
Buffet Florals (Included)
8.5% Sales Tax (Included)
Subtotal $ 4,800.00
Deposit Due At Signing ($2,400.00) $ (2,400.00)
Remaining Balance Total $ 2,400.00
Direct Deposit to be paid in full. Cash & Checks are also accepted. Note, contracts are not valid until deposit has been received by Aaron Jonas Catering. Deposit not received within 2 weeks of event are subject to a 15% increase to invoice, including staffing and food costs. Gratuity is not included, but greatly appreciated. Menu Changes will be considered up to 1 week prior to event.

MENU (Mock Proposal, continued)
Appetizers:
Butter Nut Squash Soup Shooters
Ahi Tuna Tartar
Mini Brie Burgers with Cheddar, Bacon, Avocado
Thai Lettuce Wraps

Salad:
Butter Lettuce Salad with Chevre, Heirlooms, Candied Pecans & Lemon Tarragon Vinaigrette

Entrees:
Napa Style Chicken Provencal with Roasted Corn and Red Pepper Sauce
Seared Halibut with Mango Salsa & Steamed Rice
Wild Mushroom and Artisan Cheese Lasagna with Basil & Toasted Pine Nuts
Vegetable Sides Included (Seasonal)

START TIME5 5PM
FOOD 6:15
OUT 10:30
Rentals are separate from Catering Invoice.
We provide all service ware, staffing, buffet items, and food.

Notes: CEREMONY AT ST. ELMO’S CHAPEL