Event catering

The kitchen leaves the house and goes wherever the party is. We serve up to three hundred people at the table: in the hall of Santa Clara Farm there are one hundred and fifty, in the barn of the House Sagaponack, two hundred, and above that is tent, ground and generator. Before closing the date you taste the whole menu, sitting, with the wines.

There's a chef, sous-chef, cooks and a waiter for every twelve guests, plus cup and maître. The support kitchen is mounted on the eve — in the third house, with gas, water and strength point conferred on the technical visit. Tableware, cutlery, bowl and table trousseau enter the budget per piece.

The value per person depends on the menu, the distance and what the site does not have, and so it is not printed: the proposal leaves in two business days and is worth sixty days. The number of guests closes seven days earlier; below it there is no return, above it it fits ten percent, which is what the kitchen produces the most.

• Technical visit to the site before the proposal
• Full menu proof before closing date
• Brigade, waiters and maître for up to 300 people
• Support kitchen mounted the day before
• Tableware, cutlery, bowls and table trousseau
• Disassembly and cleaning the next morning