From the table
The kind of food
Tiny likes to cook
This is a sample, not a fixed menu. Every wedding, party and private dinner gets its own menu written for the season and the guest list.
Hors d'oeuvres
Passed during cocktail hour or set as a grazing station.
Entrées
Plated, family style, or carved and stationed.
Sides
Built around what is good at the market that week.
Desserts
Small sweets, displays, and cakes by arrangement.
How a menu comes together
It starts with a conversation
Tell Tiny the date, the venue, the guest count and the feeling you want the room to have. She will come back with a menu built for that — dishes that work for the season, the service style and the kitchen she will be cooking in.
Dietary needs are welcome and handled properly. Vegetarian, vegan, gluten free, allergies, kids’ plates — say so up front and it gets planned in, not bolted on.
Frequently asked
- Do you have set packages?
- No fixed packages. Menus are quoted per event so you are not paying for things you do not want.
- Do you handle setup and service?
- Yes — setup, service and breakdown are part of the conversation when you book.
- Can you work with my venue?
- Tiny cooks across Central Jersey venues and private homes, and is used to working with each venue’s rules.
- How far ahead should I book?
- Weddings and milestone dates fill first. Reach out as soon as you have a date, even a rough one.
- How do I secure my date?
- A deposit of half the event total holds your date. Once you have your quote you can pay it right on the site, and the balance is due closer to the event.
Or call (732) 395-7676