Feeding a crowd requires a structured approach. The kitchen offers tiered catering menu options designed for tailgates, family reunions, and corporate events. Packages start with ten-person bundles featuring two meats, two scratch-made sides, brioche buns, and house sauces in bulk containers.
Bulk meat selections are packed whole or unsauced upon request to maintain thermal moisture during transit. For gatherings exceeding 50 guests, event coordinators should place deposits at least two weeks ahead. The pit room allocates firewood and meat provisioning based on confirmed catering sheets, ensuring large orders do not strip the dining room of its daily counter service supply.
