Menus designed for
the room.
We build menus around the night — the venue, the guest list, the design language — not a templated package. Private tastings in Greenwich or Stamford before we lock anything in.
How It Works
Menu Consultation
We learn your preferences, dietary needs, guest count, and event style.
Chef Pairing
We match you with the right chef based on cuisine style and event scale.
Tasting Session
A private tasting 4–6 weeks before your event to finalize every dish.
Event Execution
Our kitchen team arrives 6 hours early to prep onsite. Zero surprises.
Menu Consultation
We learn your preferences, dietary needs, guest count, and event style.
Chef Pairing
We match you with the right chef based on cuisine style and event scale.
Tasting Session
A private tasting 4–6 weeks before your event to finalize every dish.
Event Execution
Our kitchen team arrives 6 hours early to prep onsite. Zero surprises.
Menu Styles
Plated Dinners
Multi-course sit-down service with sommelier-paired wines.
Grazing & Stations
Interactive food stations, live cooking, build-your-own bars.
Cocktail Reception
Passed hors d’oeuvres and small plates for standing events.
Our Standards
Chefs we work with personally
Not an open catering vendor list — a tight bench of chefs whose work we know. Cuisine, scale, and aesthetic are matched to the event during The Atelier phase.
Local Sourcing Within 50 Miles
Ingredients are sourced from farms and purveyors within a 50-mile radius whenever possible.
Zero-Waste Kitchen Practices
From composting to portion planning, we minimize waste at every stage of preparation.
15+ Dietary Accommodations
Vegan, kosher, halal, keto, allergen-free and more — every guest eats exceptionally well.
From the kitchen, last season
A few sample programs we built across Greenwich, the Hamptons, and Manhattan. Every menu was written for the room — no two events were served the same plate.
Late-summer harvest dinner
- restaurantChilled corn velouté · Wadsworth Farm corn, smoked oil
- restaurantLocal fluke crudo · Greenwich Point seaweed, finger lime
- restaurantDry-aged ribeye · charred allium, bone marrow jus
- restaurantSungold pavlova · basil sorbet, olive oil
Cocktail reception stations
- restaurantRaw bar · Wellfleets, Kumamotos, gulf shrimp
- restaurantLive pasta · cacio e pepe finished tableside
- restaurantWagyu slider station · house pickles, fontina
- restaurantMignardise cart · matcha financiers, salted caramels
Plated tasting menu
- restaurantHudson Valley foie · brioche, sour cherry
- restaurantHand-cut pappardelle · black truffle, brown butter
- restaurantRoasted lamb saddle · spring peas, mint salsa verde
- restaurantManjari chocolate · olive oil, fleur de sel
Common Questions
What to know before booking catering with Party Crew.
What is the minimum guest count for catering?add
We typically work with events of 20 guests or more. For smaller intimate dinners (under 20), we offer our private chef experience instead.
Can you accommodate dietary restrictions?add
Yes. We handle vegan, vegetarian, gluten-free, kosher, halal, keto, nut-free, and 15+ other dietary requirements. Every guest eats well, regardless of restrictions.
Do you provide a tasting before the event?add
Every catering client receives a private tasting session 4-6 weeks before their event. You'll sample each course and can request modifications before we finalize the menu.
Do you bring your own kitchen equipment?add
Yes. Our team arrives with all necessary kitchen equipment, including portable cooking stations, refrigeration, and serving ware. We coordinate with the venue on power and water access.