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Catering

Catering

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About Our Chef

A Native of England, Chef Marc Pritchard began his culinary career at the young age of 15, volunteering his time after school and during the summer holidays to gain real life experience working at the Hiton Birmingham Metropole Hotel.

Following High School Chef Marc worked at various different restaurants/hotels whilst attended Birmingham Collage of Food, Tourism & Creative Studies where he was classically trained in Culinary, receiving his Bachelor’s Degree in Culinary Arts and Hospitality Management.

Following College Chef Marc immigrated to the United States in 1997 and began his journey working at the Park Place Hotel in Traverse City, after working his way up through the ranks Marc was appointed the position of Executive Chef in 2003. During his 20 years working at the Park Place Chef Marc privately catered Weddings, Baby Showers and Graduations for his family and friends which is where he found his passion for catering.

In 2015 Chef Marc was awarded the ‘Culinary Star Award’ at the Pure Michigan Governor’s Conference on Lodging and Tourism in Grand Rapids. Marc is also a self-taught Ice Carver; he provided Buffet and Wedding Sculptures at the Hotel and also sculptures for downtown TC during the holiday seasons.

Since then, Marc competed in several Bay Harbor Ice and Spice Festival ice carving competitions and holds several medals and ribbons. Outside of work Chef Marc enjoys Golfing and Kayaking with his wife and spending time with Family.

Display

Medium: Serves 50-70 | Large: Serves 80-150

Fresh Fruit Display
With choice of Chocolate or Strawberry Yogurt
Medium $260 | Large $500

Garden Vegetable Display
With choice of Ranch or French Onion Dip
Medium $280 | Large $560

Assorted Cheese Display
Served with Table Crackers
Medium $340 | Large $640

Charcuterie Display
With Assorted Meats, Soft/Hard Cheeses, Fresh/Dried Fruits, Pickled Veggies, Sweet & Savory Dips/Spreads, Breads & Crackers
Medium $675 | Large $1,200

Poached/Smoked Seafood Display
Poached Whole Salmon, Smoked Trout, Smoked Whitefish, Smoked Shrimp, Scallops & Mussels, Capers & Onion
Large $1,400

Hors D’ oeuvres

Priced per dozen - Minimum of 1 dozen

Traditional Fare

(A traditional buffet set up)

One Entrée - $45  | Two Entrée - $55
Add a Carving station - *see below*

Breads – Select One
Sweet Yeast Dinner Roll, Petite French Roll, Herb Focaccia, Ciabatta

Salads – Select One

  • Tossed Salad with Assorted Toppings and Dressings
  • Spinach, Mandarin Oranges, Pecans, Red Onion, Feta
  • Kale, Quinoa, Roasted Corn, Black Beans, Onion, Peppers, Lemon Herb Vinaigrette
  • Caesar Salad
  • Ranch Seashell Pasta Salad

Entree Options – Select One or Two

  • Lemon Pepper Chicken – Lemon Pepper Grilled Chicken breast with Parmesan cream
  • Chicken Piccata – Sauteed Chicken Breast with Capers, Lemon, Garlic & White Wine
  • Chicken Forestiere – Sauteed Chicken breast with Roasted Leek & Forest Mushroom Sauce
  • Tuscan Chicken – Seasoned grilled Chicken breast with mushrooms, Spinach, Grape Tomatoes, Cream Sauce
  • Stuffed Chicken – Spinach & Boursin Cheese Stuffed Chicken Breast with Roasted Red Pepper Cream
  • Stuffed Chicken – Bacon, Chili & Cream Cheese Stuffed Chicken Breast with Roasted Garlic Cream
  • Roasted Pork Loin with Red Wine Demi Glaze
  • Roasted Pork Loin with Orange Glaze
  • Roasted Pork Loin with Amaretto Spiced apples
  • Stuffed Pork Loin – Apple & Bacon Stuffed Pork Loin
  • Stuffed Pork Loin – Spinach, Roasted Red Pepper & Mozzarella Stuffed Pork Loin
  • Beef Tips with Three Peppercorn Cream
  • Peppered Beef Tips with Brandy, Basil Dijon Cream
  • Baked Dill Salmon with Fennel, Celery, Apple Slaw
  • Honey Pepper Baked Salmon
  • Pasta Primavera – Sauteed Squash, Zucchini, Carrots, Peppers, Cauliflower and Mushrooms with 6 Cheese Stuffed Sacchettini in a Lemon Beurre Blanc (V)
  • Ravioli – Spinach Mascarpone Stuffed Ravioli with Marinated Roma Tomatoes in a Beurre Blanc (V)

Carving Station

  • Seasoned Prime Rib – add $8 per person
  • Herbed Beef Tenderloin – add $12 per person

Elegant Fare

(A unique buffet set up)

Mix & Match any 4 Stations to create your buffet line

$70 per person
*Add $50 flat fee for each Chef attended Station*Cooking live for you and your guests

Wedding Dessert Selection

Are you planning on only having a cake topper for cutting and photo opportunities and are worried about what sweet to treat your guests with? Worry no more, we have you covered! Take a look at our Wedding Worthy Dessert Selection.

Al a Carte
All Al a Carte desserts will be plated individually and displayed buffet style

  • Mini Red Velvet Layer Cakes - $6 Minimum of 24
  • Mini Key Lime Pie - $7 Minimum of 24
  • Mini Tiramisu - $8 Minimum of 24
  • Mini Triple Mousse Cakes - $9 Minimum of 24
  • Mini Vanilla Bean Brulé Cheesecake - $10 Minimum of 24
  • Strawberry Dessert Shots - $5 Minimum of 24
  • Chocolate Brownie Dessert Shots - $5 Minimum of 24

Wedding menu items do not include 20% gratuity or 6% sales tax.

If there is something you want from our other menu or if you have any special requests, please reach out to the chef using his contact information below.

Executive Chef: Marc Pritchard
E: catering@jacobsfarmtc.com