Plated dinner menu

How to build a plated menu

A classic Toronto wedding or gala dinner is bread, a starter, a main and dessert, with an optional soup or intermezzo. Keep the starter and dessert the same for every table, and offer a choice only at the main course. Most events offer two or three mains: one meat, one fish, and one vegetarian or vegan main that works for guests with several restrictions.

There are two ways to handle main-course choices. Pre-selected: guests choose on the RSVP, and place cards carry a small marker (a coloured dot or icon) so servers know who gets what. Duo plate: everyone gets a smaller portion of two proteins, which removes the RSVP step but costs more per plate and does not work for vegetarian guests. Pre-selection is usually simpler and cheaper.

Portions and pacing

• Starter: 80–120 g, or 250 ml of soup.
• Main: 170–200 g of protein (raw weight) with a starch and vegetable, or a vegetarian main of equal presence, not just the sides.
• Dessert: a single plated dessert, with coffee and tea served at the table.

From seating to dessert, a three-course dinner for 150 takes about 90 minutes to two hours, not counting speeches. Speeches between courses add time and put hot mains at risk, so we agree the order of speeches and courses with your planner or MC before the day.

Service style and staffing

Plated dinners need the most staff of any format. As a planning guide, allow one server for every 10–12 guests so each table's plates land at the same time, one captain for the room, and kitchen staff in proportion to the menu's complexity. A dinner for 150 typically needs 13–15 servers. Staff are billed per hour and usually arrive two to three hours before guests to set tables.

The venue needs a back-of-house area for plating: a long table or counter per 50–60 plates, power for warming cabinets and a handwashing station. Barns, tents and lofts without a kitchen can work with a rented tent kitchen; see backyard and tent weddings.

Tasting, lead time and what's included

For weddings, book 6 months ahead; peak Saturdays from June to September fill first. Final main-course counts are usually needed two weeks before the event so the kitchen can order proteins. Ask us about menu tastings when you book.

The per-person price includes the courses, bread service, and coffee and tea with dessert. Staffing, the service charge, rentals (china, flatware, glassware, linens) and bar service are listed on the pricing page, where you will also find a worked budget for a plated wedding of 150.