Group menu pricing

Singapore Curried Rice Noodle

Pad Thai Noodles

Hong Kong-Style Wonton Soup

Selection Of Waters And Hydrating Drinks And Electrolytes. With A Cooling Cloth And Fresh Whole Fruit

Hydrate Basket

Chef Selection Of Meats, Artisan Cheeses, Seasonal Fruits & Crackers

Standard Charcuterie Box

Chef Selection Of Artisan Cheeses, Seasonal Fruits & Crackers

Standard Executive Cheese Box

Standard Sliced Fruit Box

Executive Cheese Box

Executive Charcuterie Box

Executive Sliced Fruit Box

Artisan Chocolate Truffles

Chocolate Truffles, Macarons & Snack. Include Roth Estate Cabernet (375ml)

Chocolate Truffles

Perelada Brut Cava

6 Chocolate Covered Strawberries And A Bottle Of Gambino Prosecco

Chocolate Covered Strawberries

SPECIALTY TACOS

Corn Tortillas, Fajita Veggies, Mexican Cheese Blend, Sour Cream, Guacamole, Corn, Potatoes

VEGGIE DELIGHT

Corn Tortillas, Chicken Thigh Meat, Al Pastor Sauce, Grilled Pineapple, Tomatillo-Avocado Salsa, Onion, Cilantro, Queso Fresco

AL PASTOR CHICKEN

Corn Tortillas, Barbacoa, Onion, Cilantro, Queso Fresco, Pickled Onion

BARBACOA

2 tacos served on corn tortillas with rice and refried beans

TRADITIONAL TACOS

Tortilla Chips, Cheese Sauce, Refried Beans, Pico De Gallo, Mexican Cheese Blend, Tomatilo-Avocado Salsa, Sour Cream

HUSSONG'S NACHOS

Beer Battered Shrimp, Chipotle Aioli, Tomatillo-Avocado Salsa, Cilantro, Cabbage, Pickled Onions

DIABLO SHRIMP

CHOICE OF: Chicken or Ensenada Beef, Corn Tortilla, Cabbage, Sour Cream, Queso Fresco, Pico De Gallo, Tomatillo Salsa

TAQUITOS

Corn Tortilla, Mexican Cheese Blend, Barbacoa, Cilantro, Onion, with Consommé

MINI BIRRIA TACOS

Multiply the Base per-person price (145) by the Number of guests (20) to get the base food subtotal. Example: 145 × 20 = 2,900.

Calculate base food cost

Calculate tax by applying the Tax rate (8.5%) to the base food subtotal. Example: 2,900 × 0.085 = 246.50. Add this to the subtotal for a taxed subtotal: 2,900 + 246.50 = 3,146.50.

Apply tax

Calculate the Service charge (18%) on the taxed subtotal (or on pre-tax subtotal if your policy requires — specify in contract). Using taxed subtotal example: 3,146.50 × 0.18 = 566.37. Add this to taxed subtotal: 3,146.50 + 566.37 = 3,712.87.

Apply service charge

Divide the final total by Number of guests to confirm the effective per-person cost: 3,712.87 ÷ 20 = 185.64 per person (this includes base price, tax, and service in this example).

For each selected add-on, multiply its per-person price by Number of guests and add to the event total. Example for Premium wine pairing (45 × 20 = 900), Passed hors d'oeuvres (12 × 20 = 240), Dessert upgrade (10 × 20 = 200). Sum add-ons: 900 + 240 + 200 = 1,340.

Add optional items per person

Add the add-ons subtotal to the previous event total. Using the prior total 3,712.87 + 1,340 = 5,052.87.

Add Set-up / Breakdown fee, Staffing minimum, and Rental equipment to the total. Example: 250 + 200 + 300 = 750. Add to running total: 5,052.87 + 750 = 5,802.87.

Add fixed fees

If multiple staff are required, multiply Staffing minimum by number of staff. Adjust rentals to actual vendor quote. Include these items in the client estimate and contract.

Calculate final effective per-person price by dividing final event total by Number of guests: 5,802.87 ÷ 20 = 290.14 per person. Round according to company policy (e.g., round up to nearest dollar or 5).

Prepare quote summary showing: base price per person, selected add-ons per person, tax rate, service charge percentage, fixed fees (listed), guest count, subtotal, and final per-person and total amounts. Include terms (deposit, cancellation, final guest guarantee deadline).

Base per-person price

Number of guests

Tax rate

Service charge / Gratuity

Premium wine pairing

Passed hors d'oeuvres (stationed)

Dessert upgrade (plated)

Late-night snacks

Set-up / Breakdown fee

Staffing minimum (per staff, 5-hr minimum)

Rental equipment (per event estimate)

Place rice vermicelli in a large bowl and cover with very hot (near-boiling) water. Soak for 5–7 minutes until pliable but still slightly firm. Drain, rinse under cold water, drain again, and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Soak Noodles

Pat shrimp and chicken dry. Lightly season both with 1/4 teaspoon white pepper and a pinch of salt.

Prep Proteins

Heat a wok or large skillet over medium-high heat and add 1 teaspoon vegetable oil. Beat eggs in a bowl and pour into the hot pan, swirling to make a thin omelet. Cook until set (about 30–45 seconds), then remove to a cutting board, roll and slice into thin ribbons. Set aside.

Scramble Eggs

Heat wok over high heat until hot. Add 1 tablespoon vegetable oil, then add sliced onion and stir-fry 1–2 minutes until starting to soften. Add minced garlic and ginger and stir constantly for 20–30 seconds until fragrant. Add red bell pepper and cook 1–2 minutes more so it remains crisp-tender. Toss in the frozen peas and carrots and stir-fry until thawed and warmed through, about 1 minute.

Move the vegetables to the sides of the wok to create a well in the center. Add remaining 1 tablespoon vegetable oil to the center of the pan, then add the curry powder and turmeric. Stir-fry the spices for 15–30 seconds to bloom their aroma (be careful not to burn). Add soy sauce, oyster sauce, fish sauce, sugar, white pepper, and chili paste (if using). Pour in the chicken broth and stir to combine into a thin, fragrant sauce. Taste and adjust seasoning — add a bit more soy for saltiness or more sugar if you prefer balance.

Increase heat to high. Add the prepped chicken slices to the center well and stir-fry 1–2 minutes until they begin to cook through. Add shrimp and cook until shrimp turn pink and are nearly done, about 1–2 minutes. Add the drained noodles, sliced egg ribbons, and most of the sliced green onions to the wok. Toss everything together quickly using tongs or two spatulas so the noodles get evenly coated with the sauce and the proteins and vegetables are distributed. If the mixture seems dry, add up to 2 more tablespoons of broth or water (add gradually). Stir-fry for 1–2 minutes more until everything is heated through and the noodles are glossy.

Finish by drizzling sesame oil over the noodles and tossing once more. Adjust seasoning with extra soy sauce, fish sauce, or white pepper as needed.

Transfer Singapore Curried Rice Noodles to a serving platter or individual plates. Garnish with remaining green onions, cilantro if using, and lime wedges on the side. Serve immediately so noodles remain tender. Offer extra sambal or chili paste at the table for heat.

rice vermicelli (thin rice noodles)

shrimp, peeled and deveined (medium, tails removed)

boneless chicken thigh, thinly sliced

eggs

yellow onion, thinly sliced

red bell pepper, thinly sliced

green onions (scallions), trimmed and sliced on bias

fresh garlic, minced

fresh ginger, minced

frozen peas and carrots mix

mild curry powder (preferably Madras-style)

turmeric

soy sauce

oyster sauce

fish sauce

light chicken broth or water

sesame oil

sugar

white pepper (or black pepper)

vegetable oil (or peanut oil)

chili paste or sambal oelek (optional)

lime wedges (for serving)

cilantro leaves (optional)

In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar and Sriracha until the sugar is mostly dissolved. Taste and adjust: more sugar for sweetness, more tamarind for tartness, more fish sauce for saltiness. Set aside.

Make the sauce

Place dried rice noodles in a large shallow bowl and cover with warm (not boiling) water. Let soak 8–10 minutes until pliable but still slightly firm in the center (they will finish cooking in the wok). Drain and set aside, keeping them slightly separated.

Soak noodles

If using chicken, season lightly with a pinch of salt and pepper. If using tofu, press and cut into thin strips and dust lightly with cornstarch (optional) for better browning.

Prepare protein

Mince garlic, thinly slice shallot, slice scallions, julienne carrot and rinse bean sprouts. Have everything ready because stir-frying is quick.

Prep aromatics and veggies

Heat 1 tablespoon neutral oil in a large wok or wide skillet over medium-high heat until shimmering. Add the chicken or tofu in a single layer and cook without moving for 1–2 minutes to brown, then stir-fry until cooked through (about 3–4 more minutes for thin chicken slices). Transfer protein to a plate and keep warm.

Cook protein

Add the remaining 1 tablespoon oil to the wok. Lower heat slightly if necessary. Add sliced shallot and minced garlic and stir-fry 20–30 seconds until fragrant but not burned. Push shallot and garlic to one side of the wok. Crack the eggs into the cleared side and scramble quickly until nearly set.

Aromatics and eggs

Add the drained rice noodles to the wok, then pour the prepared Pad Thai sauce over them. Use tongs or two spatulas to toss and fold the noodles with eggs and aromatics, coating them in sauce. If the sauce seems too thick or noodles are sticking, add up to 2 tablespoons water to loosen.

Add noodles and sauce

Return the cooked chicken or tofu to the wok along with bean sprouts, sliced scallions (reserve a few for garnish) and julienned carrot. Stir-fry for 1–2 minutes until everything is heated through and bean sprouts are still crisp-tender.

Return protein and add vegetables

Taste and adjust seasoning with up to 1 teaspoon soy sauce for saltiness or a splash more fish sauce if needed. Remove from heat and mix in half of the chopped peanuts and most of the cilantro if using.

Adjust seasoning & finish

Divide Pad Thai among plates. Sprinkle remaining chopped peanuts and reserved scallions on top. Serve with lime wedges and chili flakes or extra Sriracha on the side. Squeeze lime over noodles just before eating.

tamarind paste

palm sugar (or brown sugar)

rice vinegar

Sriracha or Thai chile sauce

dried rice stick noodles (medium width, 1/8–1/4 inch)

boneless chicken breast or firm tofu, thinly sliced

large eggs

garlic cloves, minced

shallot or small yellow onion, thinly sliced

bean sprouts, rinsed

scallions (green onions), sliced into 1-inch pieces

carrot, julienned (optional)

roasted peanuts, coarsely chopped

fresh lime wedges

chili flakes or extra Sriracha

neutral oil (vegetable or peanut)

soy sauce (low sodium)

water (for adjusting sauce/thinning)

In a medium bowl combine ground pork, chopped shrimp, finely chopped green onions, grated ginger, soy sauce, sesame oil, Shaoxing wine, white pepper, cornstarch and egg white. Mix with a fork or chopstick until mixture becomes sticky and cohesive, about 1–2 minutes. Taste a small pinch by microwaving or frying a small piece to check seasoning and adjust salt or soy if needed.

Make filling

Place one wonton wrapper on a clean surface. Brush edges lightly with water. Put about 1 teaspoon of filling in the center. Fold wrapper in half diagonally to form a triangle, pressing out air. Bring the two opposite corners together, overlapping slightly, and seal with a dab of water so the wonton forms the classic folded shape. Repeat with remaining wrappers and filling. Keep assembled wontons covered with a damp towel to prevent drying.

Assemble wontons

In a large pot bring chicken stock to a gentle simmer over medium heat. Add sliced ginger, smashed garlic, and dried shiitake mushrooms. Reduce heat to low and simmer gently for 10 minutes to infuse flavors.

Infuse broth

Remove and discard the garlic. Taste the broth and add light soy sauce, fish sauce, salt and white pepper. Keep the broth at a very gentle simmer—do not boil vigorously to maintain a clear soup.

Season broth

Bring a separate medium pot of water to a boil. Add bok choy or gai lan and blanch for 30–45 seconds until bright green and just tender. Remove and set aside. (Alternatively, you can add greens directly to the soup in the final minute of cooking.)

Blanch greens

Increase broth heat until it is at a very gentle rolling simmer. Gently lower 6–8 wontons into the broth (don’t overcrowd). Stir once to prevent sticking. Cook for 3–4 minutes or until wontons float and filling is cooked through (internal temp 165°F / 74°C if measured). Remove cooked wontons with a slotted spoon and divide into serving bowls. Repeat with remaining wontons.

Cook wontons

Divide blanched greens among bowls with wontons. Reheat broth if needed and ladle hot broth over wontons and greens. Drizzle each bowl with 1/4 tsp sesame oil, sprinkle with sliced green onions and a pinch of white pepper. Add chili oil to taste, if using.

Assemble bowls

Serve immediately while hot. Leftover uncooked wontons can be frozen on a tray then transferred to a freezer bag; cook from frozen adding an extra minute to the cooking time.

Serve

ground pork (20% fat)

raw shrimp, peeled, deveined and coarsely chopped

green onions, finely chopped

fresh ginger, finely grated

Shaoxing wine (or dry sherry)

white pepper

cornstarch

egg white

wonton wrappers (square)

chicken stock (low-sodium preferred)

dried shiitake mushrooms (optional), rinsed and stems removed

ginger, 3–4 thin slices

garlic clove, smashed

light soy sauce

salt

baby bok choy or gai lan, trimmed and halved

green onions, thinly sliced

chili oil (optional)

Chill bottled still spring water and sparkling mineral water in a refrigerator for at least 2 hours prior to assembling the basket so they are pleasantly cool on delivery.

Keep the coconut water chilled; if delivered within 1–2 hours, refrigerate. Gently shake the carton or bottle before placing it in the basket to mix any settled solids.

Electrolyte drinks: refrigerate and check seals. If using 500 ml bottles, include two different flavors if available for variety. Wipe bottles with a clean damp cloth and dry before placing in the basket.

Prepare the microfiber cooling cloth by soaking it in 250 ml of distilled water for 1–2 minutes, then wring out until damp but not dripping. Fold neatly.

Place the damp cooling cloth inside a small resealable plastic bag (leave slightly open for breathability) or wrap in a thin protective sleeve so it stays moist but does not wet other items.

If including a small ice pack, freeze it ahead of time and include it adjacent to the cloth to keep it cool during transit.

Select firm, blemish-free fruit. Rinse apples and oranges under cool running water and pat dry with a paper napkin.

Bananas: choose ripe but not overly soft bananas. Do not refrigerate bananas; keep them at room temperature and place them so their stems won’t be crushed in the basket.

For presentation, optionally slice one orange into 4 lemon-size rounds (use lemon slices if provided) and tuck between whole fruit so recipients have a ready garnish for water or drinks.

Rinse mint sprigs and gently pat dry. Tuck mint and lemon slices into a small clear cellophane packet or a small mason jar (without water) so they remain fragrant and fresh-looking.

Fold paper napkins and place near the fruit for convenience. Place the frozen ice pack so it helps keep the drinks cool but is insulated from the cooling cloth to avoid excess condensation on bottles.

Choose a medium-sized basket or insulated tote. Line the bottom with crumpled clean tissue or a small towel to create a stable base and mild insulation.

Line the basket

Place the chilled still water and sparkling water bottles standing upright at the back for height, the electrolyte drinks in front, and the coconut water to one side for balance. Ensure heavier bottles are near the basket base to prevent tipping.

Arrange chilled drinks

Place the wrapped damp cooling cloth near the top/front where the recipient can easily access it. Position the frozen ice pack under a thin layer of tissue or towel to avoid direct contact that might wet the fruit.

Add cooling elements

Nestle the rinsed whole fruit in front of the drinks, arranging apples and oranges so they display color, and place bananas on top or to the side where they won't be crushed. Add the packet/jar of mint and lemon slices beside the fruit.

Add fruit and garnishes

Tuck the paper napkins and any care instructions (see note) into a small envelope and place it on top. If desired, cover the basket with clear wrap and tie with ribbon, leaving some airflow for the cooling cloth. Ensure the cooling cloth remains accessible.

Final touches

Label the basket with a short note: suggested uses (use cooling cloth on forehead/neck; drink electrolyte drink during or after activity; refrigerate remaining drinks; consume fruit within 2–3 days).

Group Menu Pricing

Singapore Curried Rice Noodle

Pad Thai Noodles

Hong Kong-style Wonton Soup

Hydrate Basket

Standard Charcuterie Box

Standard Executive Cheese Box

Standard Sliced Fruit Box

Executive Cheese Box

Executive Charcuterie Box

Executive Sliced Fruit Box

Artisan Chocolate Truffles

Chocolate Truffles

Perelada Brut Cava

Chocolate Covered Strawberries

Specialty Tacos

Veggie Delight

Al Pastor Chicken

Barbacoa

Traditional Tacos

Hussong's Nachos

Diablo Shrimp

Taquitos

Mini Birria Tacos