2024 2024
CATERING MENU
Here at Regency, we believe that catering should reflect the tastes of our clients. We also believe that the meal experience should not be subpar to restaurants or at home. Our team specializes in serving all of our events straight from the line without holding food for long periods of time so you and your guests experience restaurant quality meals at every event we celebrate with.
The way we've designed this menu is to give you, our client, the control needed without being overwhelmed. To make things simple, we've continued the tradition of paying homeage to British royalty and have created packages that step up to the grand finale. We begin the packages with the Lancaster Menu, followed by the York Menu, and finally the Tudor Menu. Just as each of those name reflects a House of British royalty, each of these names reflects a package with its own unique items.
All hors d'oeuvre are made in house by hand. Each single bite is hand crafted for your enjoyment. Each of the hors d'oeuvre menu's may be mixed and matched as you see fit. YOu can stay within one menu or mix and match across all of them to fit your tastes.
For the dinner menu's, you must stay within the designated menu unless otherwise noted.
Charcuterie Board Display
cheeses. cured meats. preserves. berries. mustard. olives. crackers.
PASTA BAR
LANCASTER
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness." Customers need to be aware of the risks involved in consuming raw or undercooked foods
POTATO BAR ALL MENUS COME WITH 2 DRINKS
BAKED
LANCASTER Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness." Customers need to be aware of the risks involved in consuming raw or undercooked foods SOUTHERN FEAST FAJITA BAR ALL MENUS COME WITH 2 DRINKS DRINK OPTIONS
ACCOMPANIMENTS: SALADS
ACCOMPANIMENTS:
ACCOMPANIMENTS:
SELECT AN ENTREE, A SALAD, AND SELECT ONE STARTCH AND ONE VEGETABLE, WARM ROLLS ARE INCLUDED WITH THE MENU.
ENTREES
STARCHES
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness." Customers need to be aware of the risks involved in consuming raw or undercooked foods
-
YORK
A
VEGETABLES
MENUS COME WITH 2 DRINKS
ALL
ALL MENUS COME WITH 2 DRINKS
ACCOMPANIMENTS: STARCHES
ACCOMPANIMENTS: SALADS
ACCOMPANIMENTS: VEGETABLES
SELECT AN ENTREE, A SALAD, AND SELECT ONE STARTCH AND ONE VEGETABLE, WARM ROLLS ARE INCLUDED WITH THE MENU.
YORK-B MENU MAY INCLUDE ANY SELECTIONS FROM YORK-A MENU
ENTREES
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness." Customers need to be aware of the risks involved in consuming raw or undercooked foods
YORK - B
STAFFING
In most fine dining restaurants, service staff is not included in the menu price. Most restaurants cover the cost of service through the expectation that diners will tip an adequet amount that covers a servers wage. Locally, hotels and other venues operate much the same way with a mandatory gratuity.
But we are old school when it comes to gratuity. We belive that Gratuity should be earned and not expected. It should be given for a job well done for exceptional service. As a client of Regency, you are not required to provide gratuity unless you find the service from our team to be exceptional.
We pay our team a fair market wage and hire the best people we can find and train them to standards that considered normal in our region. The ladies and gentlemen that make up the service team at Regency are highly experienced and come with decades of experience serving events through central and western North Dakota with our sister company Hometown Elegance.
To be transparent in our pricing, we have a single per event charge that covers the cost of our service team and is based on a standard buffet service event. The charge for service staff is similar to what the mandatory gratuity required at local hotels is with the exception of that its a flat rate and not a percentage that fluctuates based on selections made.
The staffing cost that is billed is $385 per 50 guests. This amount is not subject to sales tax and is not a gratuity as mentioned above. Any gratuity provided for exceptional service is 100% paid to the team working with you and your guests via paychecks.