A small company, on purpose.

Most catering menus are built to be easy to produce at scale. Ours is built the other way round: the catalog is deliberately wide, and the fourteen menus are starting points rather than packages, because the interesting part of a private event is usually the part that does not fit a template.

That works because of how small the operation is. There is no central kitchen optimising for throughput and no menu committee. If you want the pierogi from one menu and the tenderloin from another, that is a conversation, not an exception request.

We will not tell you a dish is safe for an allergy when it is prepared in a shared kitchen. We will not tell you a date is held when it is not. And we will not send you a number dressed up as a firm price when it was produced by software that has never seen your venue.

Every one of those is easy to get away with and none of them survives the day of the event.