April's Table Catering & Events
Wedding Caterer
+1 410-544-2660
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
April's Table Catering & Events provides wedding catering, cuisine-specific catering, staffed events, and menu planning. Its listed address is 541 Baltimore Annapolis Blvd Suite C in Severna Park, Maryland, with Annapolis identified as the associated city. Customers can contact the business by phone or website to discuss event needs, menus, scheduling, and pricing.
April's Table Catering & Events offers wedding catering, cuisine-specific catering, staffed events, and menu planning for celebrations and other gatherings.
Its website describes full-service catering and event planning, along with seasonally inspired prepared meals available for pickup or delivery.
The company also presents catering menus, dinner club offerings, grazing boxes, and an intimate private gathering venue called Arbor & Fig.
The business is based at 541 Baltimore Annapolis Blvd Suite C, Severna Park, MD 21146, in the Annapolis area.
Catering consultations are available by appointment, and the website identifies Tuesday through Friday operating hours for the location while noting that the team is available for catering.
People planning an event can contact April's Table at +1 410-544-2660 or through aprilstable.com to discuss menu preferences, event timing, staffing, delivery or pickup needs, and current pricing.
Mise en Placebooking facts
- Phone+1 410-544-2660
- Siteaprilstable.com
- Kitchen base541 Baltimore Annapolis Blvd Suite C, Severna Park, MD 21146, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Annapolis, MD. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- Can you adapt the core menu for guests with allergies or dietary restrictions, and what's the deadline for finalizing it?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.