Sally + Chris


Venue: Pauls on the Bay | Photography: Morgan Trinker Photography | Catering: Classic City Catering | Lighting & Rentals: Pauls on the Bay | Cake: Betty Weber

I am the mother of the bride and from the day I first contacted Classic City Catering and spoke with Lauren, I was impressed with her responsiveness and professionalism. She offered a tasting for the future bride and groom to help them with menu choices. (everything was mouth-wateringly delicious! – they allowed me to join them for the tasting) The bride and groom made a couple of food item requests that weren’t on the suggested menu lists and David was more than happy (and excited) to accommodate. He also offered to assist in arranging for our dance floor and band staging needs. On the evening of the wedding, the entire staff was attentive, efficient and polite. The food stations were set up beautifully and the food was absolutely delicious. We heard many rave reviews from our guests. I would recommend Classic City Catering to anyone in need of a catering service for any event.-Thanks Janet


~Passed Hors D’oerves~

Ceviche and West Indies Salad Topped with Fresh Avocado in a Japanese Spoon,

Caprese Skewers

Goat Cheese with Roasted Red Pepper and Pesto Crostini, Smoked Salmon with Scallion Creme Fraishe Crostini, and White Bean and Slow Roasted Tomato with Sage Crostini

~Griddle Station~

Fried Oysters with Creole Tartar, Fried Green Tomatoes with Ginger Jam

Blue Crab Cakes with Marinated Garlic Remoulade, and Tempura Artichoke Hearts and Zucchini Blossoms with Yellow Tomato Salsa

~Asian Station~

Sushi Rolls with Wasabi, Soy, and Fresh Ginger, Pot Stickers and Spring Rolls, Peanut and Black and White Sesame Sweet and Sour Sauces,

Vegetable Stir Fry with Sticky White Rice, Served in Take-out Boxes with Chop Sticks

~Mediterranean Station~

Lamb Sliders with Mint and Swiss Chard Tzatziki, Kobe Beef Cheeseburgers with Carmelized Onions, Tabbouleh and Hummus with Toasted Pita Points and Lavash,

Orzo Salad with Roasted Vegetables, Fresh Basil, Feta Cheese, with a Sun Dried Tomato Vinaigrette, and Marinated Shrimp with Red Onions and Capers