Sandwich platters & buffet
Cold platters or hot sandwiches made with our in house meats customized and arranged for bigger group.
Wed – Sat, 8:00 AM – 7:00 PM
Closed Sunday – Tuesday · Breakfast 8:00 – 10:30 AM
Catering
Feed the whole crew, without the fuss.
Backyard get-together, office lunch or riverside celebration — we build spreads that travel well and look good on the table. Same food we make at the counter, just a lot more of it.
- Groups of all sizes
- Made in house, never frozen
- Bayport and the St. Croix Valley
What lands on the table
Platters, trays and displays
Mix and match to fit the room. If you want something that isn't listed here, ask — most of what we make at the counter scales up.
Seafood & shrimp cocktail
Shrimp cocktail displays and seafood platters for when the occasion calls for something that looks like an occasion.
Deli salads & sides
House-made salads and sides by the pan or the bowl. The same ones that go in the cooler every morning.
Crowd-pleasers
Casual options that work for all ages, so you're not fielding complaints from the kids' table.
How it works
Four steps, no runaround
You'll talk to the same people who make the food. No account to set up, no portal to log into.
Tell us the basics
Date, headcount, timing and roughly what you're picturing. Email is easiest because you get it in writing.
We put together a quote
We'll suggest a spread that fits the group and the budget, and price it out so there are no surprises.
You confirm
Once you've signed off on the menu and the details, we lock the date in and send you a written confirmation.
Pick it up fresh
We prep everything the day of. Arrange the handoff with us when you book so the timing lines up with your event.
Make the first message count
What to tell us
The more of this you include up front, the faster we can come back with a real number instead of more questions.
The essentials
Enough for us to price it accurately the first time.
- Event date and the time you need the food
- Headcount, and whether it's a full meal or lighter fare
- Any allergies or dietary restrictions in the group
- A phone number we can reach you on
Helpful extras
Not required, but they help us build something that actually fits.
- A rough budget, so we aim at the right range
- The kind of event — office lunch reads differently to a graduation party
- Whether you need serving utensils and disposables
- Anything you've had from us before and want again
Dietary needs
Tell us about allergies early.
We can work around most restrictions if we know in advance — vegetarian options, no-gluten builds, lighter trays for a mixed crowd.
Our kitchen handles wheat, dairy, eggs, soy, fish, shellfish, tree nuts and peanuts in a shared space with shared equipment, so we can't guarantee any item is free from cross-contact. If someone in your group has a severe allergy, talk to us directly before you order.
Before you write
Catering questions
If yours isn't here, give us a ring.
As much as you can give us. Ordering ahead lets us source the best ingredients and prep everything fresh the day of your event, and it means we can hold your date. Send us your date and we'll tell you straight away whether it works.
It depends on the menu and the headcount, so we quote each event individually rather than working off a fixed price list. Give us those two things and we'll come back with a real number.
We can work around most restrictions if you tell us in advance. Our kitchen handles common allergens in a shared space using shared equipment, so we can't guarantee any item is free from cross-contact — talk to us directly if someone has a severe allergy.
Get in touch with your headcount and we'll let you know what makes sense. Small office lunches and big parties are both fair game.
Tell us what would work best for your event and we'll sort out the handoff when we confirm the booking.
Let us know as soon as you can. Small adjustments are usually no problem; bigger swings may change the quote. Deposit and cancellation terms are set out in your written confirmation.
Quality made convenient
Let's build your spread.
Send us the date and the headcount and we'll take it from there.