Exceptional Catering For Every Occasion
Five categories. Hundreds of events. One standard of execution — from the first course through the final plate.
Built for Multi-Course Service
First Impressions, Precisely Executed
Seared scallop on cauliflower purée. Wagyu beef tartare, brioche crostini. Burrata with heirloom tomato and basil oil. Smoked salmon blini, crème fraîche, dill.
The Heart of the Occasion
Filet mignon, truffle jus, roasted root vegetables. Pan-seared halibut, beurre blanc, haricots verts. Roasted chicken breast, morel cream, asparagus. Mushroom risotto, aged parmesan, black truffle.
A Considered Close to the Meal
Valrhona chocolate fondant, vanilla bean ice cream. Lemon tart, Italian meringue. Seasonal berry pavlova, Chantilly. Petit fours and mignardises on request.
Curated Beverage Programs
Champagne and sparkling wine service. Curated red and white wine pairings. Signature cocktail programs. Non-alcoholic pairings, still and sparkling water, specialty coffee service.
Menus That Reflect the Moment
A rotating selection of dishes built around peak-season produce and occasion-specific themes — holiday menus, summer garden formats, and bespoke tasting courses designed in consultation with clients.
Every Menu Is a Starting Point
Whelan works directly with clients to adjust courses, accommodate dietary requirements, and align the menu with the occasion's theme and scale. No item is fixed; the categories are a foundation, not a ceiling.
From a 20-person private dinner to a 400-seat corporate gala, the same precision applies. Our kitchen calibrates to your guest count, service format, and timeline — not the other way around.
Discuss Your Event With Our Team
Share your event details and we will respond with a tailored proposal — menu selections, service format, and a clear scope of what Whelan manages end to end.