Catering
Catering
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
Hot Selections
Meatballs
Choice of BBQ / Sweet & Sour / Swedish
$24Grilled Chicken Thigh Skewers
With Bistro Sauce
$26Grilled Chicken Breast Skewers
With Bistro Sauce
$28Assorted Mini Quiche
Swiss Cheese & Bacon / Florentine (V)
Three Cheese (V) (GF) / Cheese & Ham (GF)
$24Fillo Wrapped Asparagus (V)
With Asiago & Bleu Cheeses
$32Cold Selections
Jumbo Shrimp on Ice
With Zesty Cocktail Sauce
$36Assorted Pinwheels
Beef, Ham, Turkey, Egg
$18Caprese Skewers (V)
With Balsamic Glaze
$24Antipasto Skewers
Salami, Olives, Tortellini Basil, Grape Tomatoes, Mozzarella
$28Smoked Salmon Bites
Atop Water Crackers w/Cream Cheese
$38
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
Starch Options – Select One
- Garlic Herb Mashed Potatoes
- White Cheddar Rosemary Mashed Potatoes
- Steamed Yukon Gold Potatoes with Butter & Parsley
- Roasted Redskin Potatoes
- Roasted Russian Fingerlings
- Rice Pilaf
- Wild Rice
Vegetable Options – Select One
- Green Beans & Parisian Carrots
- Green Bean Almondine
- Lemon Garlic Asparagus
- Roasted Root Vegetables
- Asian Blend – Broccoli, Green beans, Mushrooms, Red pepper, Onion
- Northwest Blend – Broccoli, Baby carrots, Green beans, Yellow carrots, Wax beans, Red pepper
- Sicilian Blend – Green beans, Carrots, Cauliflower, Red pepper, Yellow pepper, Onion
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
Salad Station
Mixed Greens, Cherry Tomatoes, Cheddar Monterey Cheese Blend, Cucumbers, Shredded Carrots, Sliced Egg, Sliced Mushrooms, Dried Cherries, Croutons
Dressings: Ranch, Italian Balsamic, Raspberry Vinaigrette*Taste of Home (USA)*
*Chef Carved Prime Rib*
Roasted Redskin Potatoes
Garlic Herb Mashed Potatoes
Gourmet Mac & Cheese
Sauteed Vegetable Medley*Taste of Italy*
Balsamic Pasta Salad (Cold)
Chicken Tortellini Carbonara (Hot)
Pasta Primavera with garlic herb Pappardelle in Roasted Red Pepper Beurre Blanc (Hot) (V)*Taste of Hawaii*
Hawaiian Pineapple Salad
Huli Huli Chicken Breast (Hot)
*Hawaiian Garlic Shrimp* (Hot)
Hawaiian Style RiceTaste of Mediterranean
Spring Greens with Orange Fennel Vinaigrette
Vegetarian Mediterranean Pasta (Hot)
Mediterranean Style Chicken Breast (Hot)*Taste of Ocean Jewels*
*Shrimp/Scallop Scampi* (Hot)
Jumbo Shrimp with Zesty Cocktail Sauce (Cold)
Smoked Scallops, Shrimp & Mussels, Smoked Whitefish, Smoked Trout (Cold)Taste of India
Tandoori Style Chicken Thighs
Chicken Tikka Masala
Indian Style Rice
Basmati Rice
Warm Naan Bread*Taste of Asia*
Asian Quinoa Salad
*Vegetarian Pad Thai* (Hot)
Thai Grilled Chicken Thighs (Hot)
Fried Rice
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.