Black Tie Catering & Events
Wedding Caterer
+1 207-761-6665
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Black Tie Catering & Events operates at 1 Union Wharf in Portland, Maine, providing catering and event support for corporate gatherings, weddings, and other occasions. Services include menu planning, hors d’oeuvres and stations, dinner service, desserts, brunch, delivery, lobster bakes, bakery items, and event design and planning. Call +1 207-761-6665 to plan an event.
Black Tie Catering & Events serves Portland from 1 Union Wharf, offering catering and event support for corporate gatherings, weddings, and other celebrations.
Its documented services include menu planning, hors d’oeuvres and stations, dinner service, cakes and dessert, bar service, Maine lobster bakes, brunch, delivery, corporate meeting coordination, event support, and full event design and planning.
The company also lists exclusive venues and an in-house bakery preparing sweet and savory items from scratch.
Event formats can range from “drop and set” service to full event planning, with menus that include dishes such as lobster risotto, seared tuna sesame crisps, family-style ribeye, assorted macarons, and flourless chocolate cake.
The website also describes venue options at The Landing at Pine Point and the Pineland property.
Contact Black Tie Catering & Events at +1 207-761-6665 or through its website to discuss the event type, menu, venue, delivery needs, and planning support required.
House Notesfrom the kitchen's own page
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From the fresh, high-quality ingredients in our food to the table setting at your most special event, we strive for excellence at every level of service. Is it hard work? Yes. Do we love it? Absolutely. As a small Maine
From their site
Mise en Placebooking facts
- Phone+1 207-761-6665
- Siteblacktiemaine.com
- Kitchen base1 Union Wharf, Portland, ME 04101, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Portland, ME. 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
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- 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.