Delicacy Catering
Wedding Caterer
+1 860-236-7100
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Delicacy Catering serves weddings, corporate events, and other gatherings from its location at 774 Farmington Ave in West Hartford, Connecticut. Its documented offerings include menu planning, cuisine-specific menus, staffed events, bar service, plated meals, buffets, cocktail hours, passed hors d’oeuvres, delivery, setup, and pickup catering. Contact the team to discuss event details and menu needs.
Delicacy Catering provides event food service for weddings, corporate gatherings, and other celebrations from 774 Farmington Ave in West Hartford, Connecticut.
Its published menu categories include breakfast and brunch, take-out lunch, BBQ and picnic selections, party platters, a Ukrainian menu, beverages, and dessert.
The business also documents menu planning and cuisine-specific catering for events with different formats and guest needs.
Service options listed by the company include plated service, buffet-style meals, cocktail hours, passed hors d’oeuvres, food stations, bar service, waitstaff service, bartender service, sous chef service, pickup catering, delivery and setup, and delivery with drop-off.
Event support can also include rentals such as china and silverware, glassware, linens, tables, chairs, tents, and food or beverage stations.
Delicacy Catering lists Hartford, New Haven, and Stamford among its service areas.
Event requests can be discussed by phone at +1 860-236-7100 or through the company’s contact page.
Mise en Placebooking facts
- Phone+1 860-236-7100
- Sitedelicacycatering.com
- Kitchen base774 Farmington Ave, West Hartford, CT 06119, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Hartford, CT. 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?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- 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.